Oh yeah.

Pumpkin Chickpea Fritters

It’s like a drug. I’m back on the pumpkin.

I stumbled across this recipe for Pumpkin Chickpea Fritters over on Happy Healthy Life and literally jumped up, ran to the kitchen, and made them. Nevermind that I’d already eaten dinner. (Snacks!!)

Oh yeah.

Oh yeah.

How do you resist such a thing? I’ll tell you how. You don’t.

These came together very quickly, and I’m a big fan of recipes that involve the potato masher. You can find the full recipe here. Basically, mash the chickpeas and pumpkin together, fold in some spices and stuff, coat in bread crumbs, and fry ’em up!

Into the frying pan!

Into the frying pan!

You should definitely leave more space around your fritters than I did. Flipping was a challenge.

Flipped!

Flipped!

But I managed!

I made a couple modifications to the original recipe. First up, I was out of hemp seeds, so I used a combo of ground flaxseeds and chia seeds instead. Next, I used 2 Tbsp of cornmeal instead of flour to help with binding. (It just sounded yummier!). Lastly, I fried them in a couple tablespoons of peanut oil instead of safflower oil. I love how peanut oil smells! Definitely didn’t need a half cup – but mine were more pan-fried than deep-fried.

Pumpkin Chickpea Fritters

Pumpkin Chickpea Fritters

Super delicious! I ended up with 9 fritters – I figure, 2 meals worth. I definitely wish I had doubled the recipe! These could be baked instead of fried, if you’re into that. I usually go the baking route, but I was feeling frisky. Definitely worth it.

The Godmother & My Veggie Drawer

Please excuse me. I’m having a food-gasm over here.

It’s Day 2 with my Griddler grill/panini press, and in another attempt to use up some leftovers, I accidentally recreated my second favorite pizza joint sandwich, vegan style:

The Godmother, from Nancy’s PizzaOven Baked Breaded Chicken Tenders with Red Sauce and Melted Mozzarella Cheese, served on Homemade Garlic Bread

Oh, yes. Yes. YES!

Not coincidentally, my ultimate favorite pizza joint sandwich also comes from Nancy’s. Of course, now that I’m neither eating chicken nor cheese, I will have to find a way to recreate this one as well:

The Chicken Club – Oven Baked Breaded Chicken Tenders, Fresh Bacon, Melted Mozzarella Cheese, Lettuce, Fresh Roma Tomatoes, and Creamy Garlic Sauce served on our Homemade Garlic Bread

I bet I could make a wicked-good vegan garlic sauce! The rest is cake, since I already figured it out.

Behold:

Godmother Panini (vegan)Starring:

– Chickpea Cutlets from Veganomicon

– Mom’s Marinara from Appetite for Reduction

Daiya mozzarella (best vegan cheese evah!)

– A little bit of Earth Balance (vegan butter)

Supporting act:

Salad

Help! I'm running out of vegetables!

Mixed greens, a grated carrot, and a handful of alfalfa sprouts doused with Sanctuary Dressing (also from Appetite for Reduction). The produce drawer in my fridge is looking pretty sad at the moment. Not even a cucumber to be found.

Tangent!

My veggie drawer typically contains:

– 1 bunch of kale (for making kale chips!)
– 1 cucumber
– 1 avocado (OK fine, avo is a fruit, so what)
– 1 red pepper (I know, I know! Red pepper is technically [botanically] a fruit too. But I eat it as a vegetable!)
– 1 bunch of broccoli
– 1 onion (yellow or white)
– 1 bunch asparagus
– Leafy greens (either an organic spring greens mix, or a mixed greens with spinach type thing)
– 1 bag of carrots

Those are my weekly go-to’s, mostly for salad purposes. Other veggies find their way into my fridge, but the list above is pretty much what I buy every week. Since there’s only one of me, I have to go to the grocery store weekly because I can only eat so much before it goes bad! Luckily, being a Perimeter Shopper at the grocery store, it’s easy to get in and out quickly. Sometimes the asparagus turns into green beans. Sometimes the broccoli becomes cauliflower. There’s usually 1 dinner veggie and a ton of salad veggies.

What’s in your veggie drawer?