It’s July 11th, middle of summer, and I’m sitting here with a cup of hot tea, a cozy sweatshirt and I’m considering starting a fire. It’s 51F outside. What the heck, summer? Is this really the best you can do?? Time to turn on the oven . . .
My son just turned three at the end of May. He loves fruit, and he’ll eat the rainbow in that department. However, vegetables . . . not so much. Particularly the green variety. My current tricks to get them into his system involve smoothies and sauces, but I’ve been seeking out other options. So now, I’m moving on to finger food.
This recipe for Chickpea Nuggets has been successful for us a couple times now. The first time around, I made them plain, without any greens added. The second time, I added kale, and HE STILL ATE THEM!! Oh, and then he asked for MORE! Soooooo I pretty much felt like Supermom 😛 At least for the next 5 minutes–before his my-hands-are-sticky-I-need-to-wash-them-NOW crisis.
Here is the first batch I made (without the kale and cilantro):
These are wonderful dipped in a traditional bbq sauce or ketchup, just like chicken nuggets. If you want to be a little more fancy, you could try an aioli or my recipe for avocado cilantro cream, which i’ll be posting right *here* next week 😉
Things I love about this recipe:
*Obviously, the sneaky veggies
*10g of plant-based protein
*8g of fiber
*My kid likes them!
These also freeze well. To reheat, just set the oven to 400F, and put them in for 15min, turning them over after 7 minutes.
A healthy, plant-based, toddler-friendly meal or snack.
- 1 15 oz can chickpeas, drained
- 1 tbsp ground flaxseed
- 1/2 cup oat flour
- 3/4 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp fresh cilantro
- 1/2 cup kale, roughly chopped
- 1/4 cup textured vegetable protein (tvp)
Preheat oven to 375F.
Pour the chickpeas, flaxseed, oat flour, salt, garlic and onion powders into a food processor and process until well blended, but not perfectly smooth.
Add in the cilantro and kale and pulse until both are finely distributed.
Finally, add the tvp and pulse a few times until distributed through. The mixture should come into a nice, Play-Doh-like ball that’s easy to work with.
Shape dough into nuggets and, if desired, roll each into extra tvp for more texture.
Place nuggets onto a sheet pan lined with parchment (or lightly greased).
Bake for 20 minutes, flipping them over after 10 minutes.
Enjoy with your favorite dipping sauce!
Have a great week everyone! And please send some sunshine my way, if you can spare any 😛