Chickpea Fries

While I’ve started incorporating some animal products back into my diet, I still try to eat vegan most days. Vegan appetizer recipes are hard enough to find, but add in other dietary restrictions (nightshades, etc) and it’s even tougher. While they don’t taste like traditional potato french fries, these fries are pretty tasty; you can add additional flavor with seasonings and/or dipping sauces of your choice.

Chickpea Fries

Chickpea fries

Ingredients

  • 3 cups chickpea flour (learn how to make your own here)
  • 5 cups water
  • 1/4 cup olive oil
  • 2 tsp salt
  • 1-2 tsp black pepper

Instructions

  1. Preheat the oven to 450° F and line a sheet pan (or two) with aluminum foil and spray the foil with non-stick cooking spray.
  2. In a large pot combine the water, olive oil, salt, and pepper. Bring to a simmer, then slowly add the chickpea flour, whisking as you go. Be careful not to let it boil or you’ll have hot batter flying at you (I’m speaking from experience, here).
  3. When the batter is a little thicker than pancake batter remove the pan from the heat and allow to cool a bit.
  4. Pour the batter onto a greased sheet pan and spread with a spatula until you’ve filled about half the pan.
  5. Chill the batter for at least an hour. When the batter has firmed up, cut into desired size and shape.
  6. Place the fries on the lined sheet pan(s) and sprinkle some seasoning on top (garlic powder is a tasty option).
  7. The baking time depends on the size of your fries and how crispy you want them, so keep that in mind as you go. I baked my fries for about 30 minutes, flipped ’em, sprayed them with more cooking spray, and baked them for an additional 25-30 minutes.
  8. Serve with your favorite dipping sauce or enjoy them just as they are.

My fries turned out to be a bit on the dry side (though crispy), so I’ll probably cut back on the cooking time in the future.

You can certainly pan or deep fry these if you want, but I prefer baking them because it’s a bit healthier and a little less mess to clean up.

Source: Adapted from The Brazen Kitchen

Pickled Shrimp

Though I’ve been quite busy, it’s been mostly laziness that’s kept me from cooking these past few weeks. I haven’t been feeling much culinary inspiration and haven’t wanted to put in the effort required to find recipes I like and go shopping for ingredients. I’m living with my parents during my VISTA term (which ends in like 5 weeks!!) which means that they do most of the grocery shopping, but I often (inconveniently) need ingredients right before or after their grocery trip.

When I first found this recipe I was intrigued, but also a little weirded out. I’ve pickled stuff before, but pickled shrimp just seemed so strange, perhaps because I’d never heard of it here in the good ol’ Midwest. I was going to try this recipe out at a party I hosted a few weeks back, but was unsure of how it would turn out and didn’t have all of the ingredients at the time. Well, I finally got around to trying it and it turned out great. The shrimp were bright and tart, and delicious. I’m sure they’ll taste even better after sitting in the fridge for the next few days (if they last that long).

Pickled Shrimp

Pickled Shrimp 1

 

Ingredients

  • 1 yellow onion, peeled and thinly sliced
  • 1 lemon, thinly sliced
  • 3/4 cup cider vinegar
  • 1/2 cup vegetable oil
  • 1/4 cup capers with their juices
  • 1 tbsp Mrs. Dash seasoning
  • 1 tbsp sugar
  • 1/2 tsp salt
  • Splash of hot sauce
  • 12 oz cooked shrimp (I used frozen shrimp and defrosted in cool water)

Instructions

  1. In a large bowl, stir together all of the ingredients except for the shrimp.
  2. Add the shrimp and mix well.
  3. Cover and refrigerate for at least of 24 hours, stirring occasionally. Serve chilled..

Source: Adapted from the kitchn