Ingredients

1/2 cup chickpea flour

1/2 cup vegetable broth

1/4 cup onions, chopped

1/2 cup zucchini, diced

1 tablespoon fresh thyme, finely chopped

1 teaspoon olive oil

Pinch of himalayan salt and pepper

Instructions

Place the chickpea flour and vegetable broth in a glass bowl and whisk until smooth.

Heat a medium-sized pan over medium-high heat and add oil. 

Once warm, add the onions and sauté until translucent. 

Then add the zucchini and cook about 5 minutes until the vegetables begin to brown. 

As the vegetables cook, season with salt, pepper, and thyme and stir until incorporated.

Pour the chickpea flour-broth mixture over the vegetables and stir with a wooden spoon. 

It will begin to form clumps. 

Mix and break up as it continues to cook, for about 5-10 minutes. 

Once it's no longer wet and the raw flour taste has been cooked off, your scramble is complete.

Ingredients

1 green onion, finely chopped (about 1/4 cup)

1/4 cup finely chopped red pepper

1/2 cup chickpea flour (also known as garbanzo flour or besan)

1/4 teaspoon garlic powder

1/4 teaspoon fine grain sea salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon baking powder

pinch red pepper flakes (optional)

1/2 cup + 2 tablespoons water

For serving: salsa, avocado, hummus

Directions

Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.

In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.

Add the water and whisk well until no clumps remain. 

I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.

Stir in the chopped vegetables.

When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.

Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. 

Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it's firm enough not to break when flipping. 

Flip pancake carefully and cook for another 5 minutes, until lightly golden.

Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.

Serve on a large plate and top with your desired toppings. 

Leftovers can be wrapped up and placed in the fridge. 

Reheat on a skillet until warmed throughout.

Ingredients

1/2 cup quinoa (uncooked)

Tofu Scramble

1 tbsp avocado oil (or coconut oil)

1 brick firm tofu

1/2 tsp turmeric

1/2 tsp chilli powder

1/2 tsp garlic powder

salt & pepper to taste

1 green onion, chopped

1/2 red pepper, chopped

2 cups spinach

Bake hash browns

2 medium potatoes

1/4 onion, finely chopped

1 tbsp olive oil

Pinch of himalayan salt & pepper

handful parsley, or other herbs

lemon wedge

Instructions

Cook quinoa according to package directions. set aside.

Pat tofu dry with a paper towel to remove any excess moisture. 

Using your hands, crumble the tofu into small chunks.

Heat avocado oil in a skillet on medium high heat. 

Add the green onion, tofu and seasoning and cook, stirring constantly for 2-3 minutes. 

Add the red pepper and spinach. 

Mix well and cook for another 2-3 minutes.

To prepare your hash browns, preheat the oven to 400 degrees F.

Grate your potatoes and onion with a large grater, or pulse a couple times in a food processor. 

Using a kitchen cloth or paper towels, squeeze out as much water as possible.

Mix the potatoes, onion, olive oil, salt and pepper together in a bowl.

Form into patties and place on a baking sheet lined with parchment paper.

Bake for 20-25 minutes, flipping halfway through.

To assemble the bowls, place quinoa on the bottom, the top with tofu scramble and hash browns. 

Garnish with some chopped parsley and lemon.

Ingredients

1 (7 ounce) jar roasted red peppers, rinsed

¼ cup slivered almonds

4 tablespoons extra-virgin olive oil, divided

1 small clove garlic, minced

1 teaspoon paprika

½ teaspoon ground cumin

¼ teaspoon crushed red pepper (optional)

2 cups cooked quinoa

¼ cup Kalamata olives, chopped

¼ cup finely chopped red onion

1 (15 ounce) can chickpeas, rinsed

1 cup diced cucumber

Loose Regular Green Cucumbers 

¼ cup crumbled feta cheese

2 tablespoons finely chopped fresh parsley

Cooking instructions 

Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. 

Puree until fairly smooth. Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl. 

To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of the chickpeas, cucumber and the red pepper sauce. 

Sprinkle with feta and parsley.

To make ahead: Prepare red pepper sauce (Step 1) and quinoa (Step 2); refrigerate in separate containers.

Assemble just before serving.