Recipe: Buffalo Chickpea Chili

Buffalo Chickpea Chili | gluten free, dairy free, vegan

It would seem that the floodgates have opened and I am now a fiend for anything buffalo and chickpea related.

It all started out so innocently. I was looking for menu ideas for the week and stumbled upon a delicious sounding buffalo chicken chili. I was all over it. The Hubster, on the other hand, was not.

Never one to be swayed by one measly ingredient, I decided that chickpeas would be a fine substitute for the chicken.

Buffalo Chickpea Chili | gluten free, dairy free, vegan

The Hubster wasn’t immediately convinced by the idea. He felt like the chicken was too integral to the overall meal.

It wasn’t until I reminded him of our other forays into buffalo chickpea territory—buffalo chickpea burgers and buffalo falafel—that he was convinced enough to give it a try.

Buffalo Chickpea Chili | gluten free, dairy free, vegan

Let’s just say it took one bite to permanently sway him in the direction of this is amazing

Paired with a loaf of fresh-baked bread, I have a feeling this meal is going to be requested over and over again.

Buffalo Chickpea Chili | gluten free, dairy free, vegan

Let me warn you, this chili will fill your home with delicious aromas.

The Hubster went to take the d-o-g out mid-simmer, and when he returned, he was practically swooning.

It may even bring your neighbor’s a-knockin’ as they smell the deliciousness wafting towards their homes and kitchen. Don’t’ worry, there will be plenty to go around.

Buffalo Chickpea Chili | gluten free, dairy free, vegan

RBuffalo Chickpea Chili
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients:
  • 1-2 tbs olive oil
  • 2-3 cloves garlic, minced
  • 1 lg onion, diced
  • 1 bell pepper, seeded and chopped
  • 2 lg carrots, chopped
  • 4 stalks celery, chopped
  • 1 (15-oz) can cannellini beans, drained and rinsed
  • 1 (15-oz) can chickpeas, drained and rinsed
  • ⅓ cup hot sauce
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 (28-oz) can diced tomatoes
  • 1 cup vegetable broth
Directions:
  1. Heat olive oil in a large stock pot.
  2. Add garlic, onions, peppers, carrots, and celery and sauté for 5-7 minutes, or until beginning to soften.
  3. Add remaining ingredients (beans through broth) and bring to a boil.
  4. Reduce heat and simmer for 20 minutes.
  5. Serve hot!
Allergen Information:
Dairy free, gluten free, wheat free, corn free, soy free, and egg free.

PS—Feel free to add a little shredded chicken if you’re into it. (I did and it was freakin’ delicious. The Hubster didn’t, and still thought it was freakin’ delicious.)

Create your own reality.

"Every choice creates a new reality." MIra Kelley

How perfect is this quote by Mira Kelley (from her amazing book, Beyond Past Lives…)?! It wasn’t exactly what I had in mind when I decided on January’s theme to create more, but now it’s all I can think about.

I swear my brain explodes each time I sit down to read.

The ideas and concepts she talks about are so obvious, and yet so complex. It’s a mix of self-help, spirituality, and quantum physics.

And it just showed up on my Kindle one day.

I mean, I must have reserved it online some time ago, right? But I have no idea when or why. The topic of past lives is not exactly a topic I’ve sought out on a regular basis.

And yet, I can’t imagine reading any other book right now. Nor do I want to be reading any other book.

This book has created new possibilities in my mind, new (and more positive) energy in my life, and new ways to talk with people. I have been tweeting, emailing, and sharing little nuggets with pretty much everyone in my life. And I am excited to put her concepts into practice.

What books make you feel this way?

Have you ever had a book inspire you to the point of radically changing your perspective on the world?

Share it below. Or, better yet. Tweet it so that everyone can take a gander.

Recipe: Brown Rice and Pear Porridge

Brown Rice and Pear Porridge | Emily Levenson

I don’t actually remember when I had this for the first time. If I had to venture a guess, I would say it was about 7 years ago at this point. We had gone to visit friends in Florida and this was our morning breakfast buffet.

It was love at first bite.

The subtle-sweet flavor and the stick-to-the-rib fullness I was left with made me one very happy girl. That, and the fact that it was piled mile high with fresh fruit was a freakin’ dream come true.

What’s not to love about that?!

Brown Rice and Pear Porridge | Emily Levenson

Over the years, I’ve kept to the basic recipe of brown rice + almond milk + maple syrup and topped it with whatever fruit I had on hand. Usually strawberries. Sometimes grapes and other berry varieties.

I always had leftover brown rice on hand. And I always had a stockpile of fruit in the fridge.

It wasn’t until The Babe started eating real food that I began to play around with the recipe.

Brown Rice and Pear Porridge | Emily Levenson

Since I didn’t want to add any extra sugar (natural or otherwise) into her bowl, I wanted to make sure it was naturally sweet with whatever fruit I was adding in. I also wanted to make it flavorful for her growing palette.

That’s where the pear and the cinnamon come into play. Both are favorites (or at least were yesterday), and add a natural sweetness to the porridge.

Let’s just say this was gone in a matter of minutes. There was no messing around, no grabbing of the spoon. Just open-mouthed wonder and happy smiles with each bite.

Brown Rice and Pear Porridge | Emily Levenson

Brown Rice and Pear Porridge
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients:
  • ¾ cup cooked brown rice
  • ½ cup milk (I used almond)
  • 1 pear, diced
  • cinnamon to taste
Directions:
  1. Combine cooked brown rice, milk, and pear in a small sauce pan and heat over medium-high heat.
  2. Bring to a boil.
  3. Reduce heat and let simmer until liquid has been absorbed; approximately 3-4 minutes. Porridge should be close to the consistency of stove top oats.
  4. Remove from heat, sprinkle with cinnamon, and eat.
Allergen Information:
Nightshade free, dairy free, gluten free, wheat free, soy free, corn free, and egg free.

 

Limitations –» Creativity

"Out of limitations comes creativity." Debbie Allen

I have long said that my most creative time in the kitchen was when I had the most restrictions. It sounds odd, even as I say it now. But I ate better, tried more new recipes, and was more adventurous than I’d ever been when I had to avoid a very long list of foods.

Once those restrictions disappeared and I could have whatever tickled my fancy, I found that I was rotating between the same 5 uninspired meals each week.

I was aching to break out of the sameness rut, both in and out of the kitchen.

January has seen a influx of new recipes, new ways of preparing old favorites, and a return to seeking out new things. I have been meditating again, journaling as close to daily as I can get with an almost 9-month-old in the house, and seeking out new ideas like crazy.

I’ve read 3 books (4-hour Workweek, The Miracle Morning, Beyond Past Lives…), listened to 10+ podcasts (Eventual Millionaire, Wait Wait…Don’t Tell Me!, and The Lively Show) and spent a hefty chunk of time on Pinterest looking for meal-spiration.

In turn, I have felt energized and excited about pretty much everything in my life.

I look forward to waking up—even if that means it’s 3:45am (hello Wonder Week 37, how you doin?). I am excted to get my hands dirty in the kitchen. And most of all, I am more present and engaged in my day-to-day life.

All of this, because I chose to focus on creating more during the month of January.

What about you?

Where are you feeling uninspired or like you’ve been swimming in a sea of sameness?

What can you do today to infuse a little inspiration in your daily routine? Maybe it’s a 5-minute mediation break, or listening to a podcast while you eat lunch.  Perhaps it’s reading a book that is a total 180° from your current interests.

Whatever it is, don’t over think it. Simply take action and don’t look back.

Recipe: Buffalo Chickpea Burgers

Buffalo Chickpea Burgers | Dairy Free, Gluten Free, Egg Free, Vegan

Buffalo chicken sandwiches were my all-time favorite meal.

I had to stop eating them due to a nightshade sensitivity. When I could finally eat them again, The Hubster decided he didn’t like chicken.

Woe was me.

Buffalo Chickpea Burgers

My life was forever changed when I took my first bite of buffalo falafel.

It was a recipe that both The Hubster and I enjoyed. It wasn’t chicken. AND it was amazing to boot.

I seriously wanted to eat my weight in buffalo falafel and drink the leftover buffalo sauce for dessert.

Buffalo Chickpea Burgers | Dairy Free, Gluten Free, Egg Free, Vegan

We have been getting a bit tired of our usual (beef) burgers.

While we both love the sriracha burgers, we were ready to switch it up a bit and get back to our veggie-friendly ways. But we were also a bit tired of the same veggie burgers we’ve been doing for yearsssss.

A total dilemma, I know.

Buffalo Chickpea Burgers | Dairy Free, Gluten Free, Egg Free, Vegan

So I dug deep.

I figured if the buffalo falafel were so damn delicious, why not try something similar in PATTY form.

Buffalo Chickpea Burgers | Dairy Free, Gluten Free, Egg Free, Vegan

Hot damn (pun intended) was I right.

Ab.so.lute.ly deeeeeeeelicious.

I’m pretty sure these chickpea patties would be fantastic on their own, if you aren’t a fan of the hot sauce (or can’t have it due to a nightshade sensitivity).

Buffalo Chickpea Burgers | Dairy Free, Gluten Free, Egg Free, Vegan

To be fair, we are pretty wimpy when it comes to spice, and these were a nice mild heat that left our lips a little tingly but didn’t fully drain our sinuses either. I’d give it a 2 or 3 out of 10.

If you happen to be a spice head, you may want to lower the amount of water in the sauce.

Buffalo Chickpea Burgers | Dairy Free, Gluten Free, Egg Free, Vegan

Buffalo Chickpea Burgers
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients:
For the patties:
  • 1 (15-oz) can chickpeas, drained and rinsed
  • ¾ cup cooked brown rice
  • ⅓ cup carrot shreds (approx. 1 large carrot)
  • ⅓ cup rolled oats, ground into flour
  • ⅓ cup chickpea flour
  • ¼ cup flax meal
  • 2 tbs hot sauce
  • ¼ cup chopped celery
  • cooking oil
For the sauce:
  • 1 tbs olive oil
  • 1 tbs flour (wheat, rice, gf all-purpose)
  • ½ cup hot sauce
  • ¼ cup water
  • 1 tbs apple cider vinegar
Directions:
To make the patties:
  1. Combine all ingredients in a food processor and blend until smooth, approx. 1-2 minutes. You may need to stir it a few times to make sure everything gets incorporated.
  2. Form into patties. Reserve what you want to make and freeze the rest.
  3. Heat cooking oil over medium-high heat and pan-fry patties for 3-4 minutes on each side or until browned.
To make the sauce:
  1. In a small saucepan, heat the oil over a medium-low heat.
  2. Add the flour and stir constantly until flour starts to turn golden and smell like it's toasted (about 4-5 minutes). You should see a few bubbles but don't let it boil.
  3. Add the hot sauce, water, and vinegar and stir until everything is thoroughly mixed.
  4. Turn off the heat and set aside.
The finishing touches:
  1. Dabble a bit of hot sauce over the patties, flip and dabble a bit more.
  2. Serve on your favorite bun (or lettuce wrap), with lettuce and tomato.
  3. The Hubster said it would be dope with some ranch dressing.
Allergen Information:
Dairy free, wheat free*, gluten free*, corn free, soy free, and egg free.

*The wheat and gluten free status of this recipe is dependent upon the flour used in the buffalo sauce.

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