?Scrumptious chickpea potato balls with ‘cheesy’ pasta. (gluten-free, oil-free option)?
?Recipe chickpea potato balls (makes about 10): Cut 3 small golden potatoes into roughly 1-inch pieces. (Chopped potatoes should measure 1/2 cup.) Boil in salted water until tender. Meanwhile, add to food processor: 1-15oz can chickpeas (rinsed and drained), 1/3 cup parsley leaves, 1/4 cup almond flour (or other flour), 1.5 tsp garlic powder, 3/4 tsp cumin, 3/4 tsp smoked paprika, 3/4 tsp chili powder, 3/4 tsp cayenne. Pulse until chickpeas are finely chopped, but not too much as want some texture. Transfer to large bowl and add salt to taste. Mix well with spoon. Drain cooked potatoes and rinse with cold water. Combine potatoes with 2 tbsp plant yogurt and mash with potato masher until fairly smooth. Add salt to taste. Transfer to bowl with chickpeas. Use hands to incorporate fully. Form about 1-1/2 inch balls. (Optional: brush outside of balls with olive oil.) Either bake on lined sheet at 400F until golden brown, about 20-25 minutes, or cook in air-fryer at same temperature. ?Pasta Recipe: Cook pasta as per packet directions. Whisk: 2 cups plant milk (I like using oat milk), 1 tsp garlic powder, 1/2 tsp dried thyme, 2 tbsp tapioca starch/flour (or arrowroot). Heat in saucepan while whisking. Once warm, keep whisking and add 4 tbsp nutritional yeast. Continue to cook and whisk until sauce almost reaches desired thickness. Reduce heat to low and whisk in 1 to 2 tsp mellow miso (or to taste) until all dissolved. Add salt and black pepper to taste. Mix with desired amount of wholegrain/bean/lentil pasta.
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