Well heyyy there. I am currently sitting on the couch in a haze of sleepiness (yes it is ONLY 10:30pm) and watching Louie while trying to stay awake and write this blog post. I am not really sure why I feel so low energy today, maybe because I am getting my period soon or maybe because I spent three hours last night in driving school class (UGH), OR maybe it is just the heat. Whatever the reason, I'm gonna keep this short because my eyes are closing a little more with each word I type.
I feel like I am reaching that predictable point in the summer where I begin to feel restless. Working a summer job as a student when you KNOW that you are only there very temporarily can start to feel a bit monotonous. There is a clear end goal but no source of excitement or progress. I guess I've started to feel a little melty, like the parts of my brain that were so engaged during the school year have kind of slid out of place. I know I can still access that knowledge, but it feels distant right now. Not to say that I never feel frustrated during school, but this particular state of stasis is leaving me feeling a little dull.
On a high note, I have started doing a grade 11 high school chemistry class online to make up for science credits I didn't do in high school. I've been thinking a lot about going into health care when I am done my degree, and now is the time to start catching up on what I missed. It feels really good to have a study routine again (even if it is just starting out). I love the feeling of bringing just my computer, notebook, and pencil to a cafe and really, truly focussing on the work I have before me. I am really enjoying the course so far, I will keep you updated!
Before I say goodnight... THIS RECIPE! I am super stoked about these patties. They are lemony, garlicky, SO SIMPLE, and crazy delicious. I am really into simple but filling salad-y type meals right now, and this just hits the spot. Try it out babes! Love you xxxxxxxxxx
baked rosemary chickpea patties w/ creamy avocado dressing
Serves four - This is really just for the patties as the other ingredients can easily be prepared per bowl made.
Make sure to save the liquid in the can of chickpeas (aquafaba) to use in the recipe. You can drain the can into a bowl to save the liquid, and rinse the chickpeas if you want to (I didn't rinse mine).
Rosemary Chickpea Patties
- 1 can chickpeas (28 oz)
- 6 tbsp aquafaba (as mentioned above)
- 1/3 cup brown rice flour
- 1/3 cup rolled oats (GF if needed)
- juice of 1 lemon
- 2 tbsp olive oil
- 1 tbsp nutritional yeast
- 1 tsp turmeric
- 1 tsp smoked paprika
- 2 - 3 sprigs rosemary, stems discarded
- 1 tsp salt
- 2 cloves garlic
Creamy Avocado Dressing
- 2 ripe avocados
- juice of 2 lemons
- 2 cloves garlic
- 1 tbsp dijon mustard
- 1/2 tsp salt
To Serve (per bowl)
- a handful of spinach
- 2 sliced radishes
- chopped pecans or cashews
- sliced green onions
Preheat oven to 400 and line a large baking tray with parchment paper. Set aside.
To make the patties combine all of the ingredients in a food processor and blend on high until smooth. Make 3 - 4 tbsp sized balls of dough and press them down onto the parchment paper lined sheet so that they form round flattish discs. They won't expand while baking so you can place them pretty close together (I think I did 6 per sheet but you could probably do 8). Drizzle olive oil over the tops of the patties and then bake for 15 - 20 minutes. Flip the patties at the halfway point and drizzle more olive oil on the tops. Bake until golden brown and slightly firm. Set aside to cool.
To make the sauce combine all of the ingredients in a high powered blender or food processor. Blend until smooth.
To serve, place a generous handful of spinach in each bowl and two patties stacked up along the side. Top with sliced radishes, chopped nuts, sliced green onions, and avocado dressing. The patties are best when fresh, but the dough can keep in the fridge for up to a week.