mediterranean chickpea + tabouli sliders

Day 3 of our Burger Extravaganza is brought to you by these lovely Mediterranean Chickpea and Tabouli Sliders. These sliders are perfect when you are craving good old' fashioned hummus and tabouli, but prefer to have them in every single bite.

These particular sliders are made with freekeh tabouli and cooked chickpeas.

Last year I tested for Tami Noyes' and Celine Steen's upcoming cookbook, The Great Vegan Protein Book, and it is no secret that Tami loves to use freekeh - which is toasted and cracked green wheat. The very best thing about freekeh is that it is loaded with protein.

You can use regular cracked wheat in this recipe (you will need 1 1/2 cups cooked cracked wheat), but I recommend you find freekeh because it is delicious and nutritious.

I love sliders because they are cute as a button, easy to eat and your burger stays relatively together during consumption.

I top these adorable sliders with Tahini-Lemon Sauce that is spiced with just a tad bit of Sriracha, because you can't really go wrong there!

MEDITERRANEAN CHICKPEA AND TABOULI PRINTER-FRIENDLY RECIPE

Mediterranean Chickpea and Tabouli Sliders

Makes 10 sliders

1 cup packed parsley leaves

½ cup mint leaves

4 scallions, chopped

1 garlic clove, chopped

1 tablespoon olive oil

1 ½ cups cooked freekeh, cooled

1 tablespoon fresh lemon juice (zest lemon first)

Sea salt and fresh ground black pepper

¾ cup quick cooking oatmeal

¼ cup vegetable broth

1 (15.5-ounce) can chickpeas, rinsed and drained

1 teaspoon paprika

½ teaspoon red chili flakes

Zest of 1 lemon

10 slider buns, toasted

Garnish: lettuce leaves, thin slices of red bell pepper

Tahini-Lemon Sauce (recipe below)

1. Combine the parsley, mint, scallions, garlic and oil in a food processor. Process until fine and transfer to a large bowl. Add the freekeh , lemon juice and season with salt and black pepper. Set aside.

2. Heat the oatmeal and broth in a small saucepan over medium heat. Stir and cook until the oatmeal thickens. Transfer oatmeal to the freekeh mixture.

3. Add the chickpeas, paprika, chili flakes and lemon zest in a food processor. Pulse only to break up the chickpeas into smaller pieces, about 4 (2-second) pulses. Transfer to the freekeh. Mix the burger mixture well using a large wooden spoon or hands. Taste and adjust seasoning. Divide the mixture into 10 portions and form into small 2-inch burgers.

4. Heat a large skillet over medium heat. Spray with cooking oil or add 1 tablespoon olive oil to the skillet. Cook the burgers until golden, about 2 minutes per side.

5. Make the sliders by adding a lettuce leaf, a slider burger, a tablespoon of sauce and a few slices of bell pepper to each toasted bun. Serve with extra Sriracha.

Tahini-Lemon Sauce

¼ cup tahini

3 tablespoons fresh lemon juice

2 tablespoons water

1 to 2 teaspoons Sriracha sauce

3 tablespoons finely minced parsley

1 garlic clove, minced

Sea salt and fresh ground black pepper

1. Combine all the ingredients in a medium bowl. Stir well and adjust seasoning with salt, black pepper.

© 2014 Copyright Zsu Dever. All rights reserved.

I am linking to these recipe parties: Healthy Vegan Fridays, What I Ate Wednesday and Virtual Vegan Linky Potluck. 

 

     

"vegan finger foods" giveaway

SPINACH SWIRLS

It's that time again, when another wonderful cookbook I tested for is being released across bookstores nation-wide and I get to give away a copy to a lucky winner. I seem to be rotating back and forth between Robin Robertson and the duo of Tamasin Noyes and Celine Steen. 

The duo's latest creation is Vegan Finger Foods. Get the party started! The ladies have conjured up "more than 100 crowd-pleasing recipes for bite-size eats everyone will love." Including my family!

During testing, I feasted on Spinach Swirls (above), with a Quickie Marinara dip. Below is Banh Mi Lettuce Wraps, which is truly scrumptious.

BANH MI LETTUCE WRAPS

This book, as all of their cookbooks from Fair Winds, is just as beautiful as their first one, Vegan Sandwiches Save the Day! They keep the goodies coming with the Hot Pepper Toastwiches, pictured below.

HOT PEPPER TOASTWICHES

GREEN SNACKERS

Another favorite was the Green Snackers, above, perfect for dipping or just chowing down, and Polenta Fries, below. This is the way to throw a party!

BAKED POLENTA FRIES WITH AVOCADO DIP

And this was one of my faves during testing, the Portobello Horseradish Bruschetta. The mushroom was tender, the sauce just piquant enough and the pea shoots added just the right touch of crunch and earthiness. So delicious!

PORTOBELLO HORSERADISH BRUSCHETTA

The ladies and Fair Winds Press have sanctioned the publication of the recipe for the first photo, Spinach Swirls with Quickie Marinara:

Spinach Swirls

Yield: 20 swirls

These easy little spinach bites are an impressive part of an appetizer spread. Try to resist eating the filling with a spoon, but we won’t blame you if you do. Serve these with our Quickie Marinara (page 16).

For the dough:

1⁄2 cup (120 ml) warm water

1 teaspoon Sucanat

1 teaspoon active dry yeast

1 cup (120 g) white or regular whole wheat flour

1⁄2 cup (63 g) all-purpose flour

2 tablespoons (30 ml) olive oil

1⁄2 teaspoon Italian herb blend

1⁄2 teaspoon fine sea salt

Nonstick cooking spray

For the filling:

3 cups (90 g) finely chopped spinach

2 tablespoons (15 g) nutritional yeast

1 tablespoon (15 ml) olive oil

1⁄4 teaspoon ground black pepper

To make the dough: Stir together the water, Sucanat, and yeast in the mixing bowl of a stand mixer fitted with a dough hook. Stir and let sit for 5 minutes, until the yeast bubbles. Add the flours, oil, Italian herb blend, and salt. Mix on low until the dough forms a smooth ball, about 6 minutes. (Alternatively, knead by hand on a lightly floured surface for 10 minutes.) Add an extra 1 tablespoon (8 g) flour or (15 ml) water if needed to make a cohesive dough. Coat a large bowl with cooking spray.

Round the dough into a ball and place it in the bowl, turning so the oiled side is up. Cover with plastic wrap and let rise until doubled, about 1 1⁄2 hours. Lightly dust a work surface with flour. Divide the dough in half and roll each half into an 8 ≈ 10-inch (20 ≈ 25 cm) rectangle.

Preheat the oven to 375°F (190°C, or gas mark 5).

To make the filling: Stir together the spinach, nutritional yeast, oil, and pepper in a medium-size bowl. Spread half the filling evenly on each rectangle. Roll from the 10-inch (25 cm) side, pinching the dough together as you go, including the ends and the last edge of the dough, so the swirls don’t unwind in the oven. Cut each roll into 1-inch (2.5 cm) slices, and place on a baking sheet with the filling side on top, and against the baking sheet.

Bake the rolls for 18 to 22 minutes, until lightly browned and the centers are cooked. Serve hot, warm, or at room temperature.

Quickie Marinara

Yield: 13⁄4 cups (415 ml)

Extra easy, famously fast, and very versatile, this is a go-to in our homes to use as a pizza sauce,

for dipping sandwiches or calzones, and served alongside our Twisted Bread Sticks (page 108) and Spinach Swirls (page 111). Nobody will believe you can make a sauce this flavorful in only 15 minutes. Because canned tomato sauces vary in consistency, add a tablespoon or two (17 to 33 g) of tomato paste to thicken the sauce if needed.

1 teaspoon olive oil

1⁄2 cup (80 g) minced onion

3 cloves garlic, minced

1 teaspoon Italian herb blend

1⁄4 teaspoon ground black pepper

Pinch red pepper flakes

1 can (15 ounces, or 425 g) tomato sauce

Fine sea salt, to taste

Heat the oil and onion in a medium-size saucepan over medium heat. Cook until fragrant, stirring occasionally, about 3 minutes. Add the garlic, herb blend, pepper, and red pepper flakes. Cook, stirring for 2 to 3 minutes, until the garlic is fragrant, but do not brown it.

Add the sauce and reduce the heat to a simmer. Cook the sauce for 10 minutes, stirring occasionally. Taste and adjust the seasonings. The sauce may be made ahead and refrigerated in an airtight container for up to 2 days. Gently reheat over low heat if refrigerated.

After you've come back from the kitchen with a plate full of Spinach Swirls, enter the contest to win your own copy of Vegan Finger Foods. By now you know that I hold giveaways quite frequently, so hopefully you won't mind following me on Twitter or liking me on Facebook. Once that is taken care, just leave a comment and a winner will be chosen on May 29, my son's birthday. Contest open to US and Canada residents. {Winner will be announced on the second of June}

Since my cookbook, Everyday Vegan Eats, will be releasing next week, there will be more giveaways before the month is up! 

AND, in case you missed it, Tami is hosting a raffle (Quilts for the Cause) which benefits two amazing charities. Check out the info HERE and this gorgeous quilt she is raffling off: 

I am linking to these recipe parties: The blogs hosting Healthy Vegan Fridays are Suzanne at Hello Veggie, Anna at Herbivore Triathlete, and Kimmy at Rock My Vegan Socks. I’ve also decided to submit this dish to What I Ate Wednesday hosted by Peas and Crayons.