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13Ingredients
70Minutes
360Calories
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Description
HEALTHY, WHOLE-FOOD MEAL AND SNACK RECIPES
Ingredients
US|METRIC
4 SERVINGS
- 1 cup chickpeas (soaked 12 to 24 hours)
- 1/2 cup beets
- 2 cups milk (or milk substitute or brown bean juice, juice from canned beans)
- 1 cup celery (or zucchini, chopped small)
- 1 onion (large, finely chopped)
- 2 cloves garlic (minced or pressed)
- 2 Tbsp. ground flax (soaked 5 minutes in ½ cup water OR egg replacer of your choice equivalent to 2 eggs)
- 1/3 cup amaranth
- 2 Tbsp. oil (natural, or melted butter)
- 1 bouillon cube
- 1/4 cup finely chopped fresh parsley (or 2 tbsp dried)
- 2 tsp. basil (each, paprika, and dill weed)
- 1/2 tsp. sea salt
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Directions
- Several dashes each sea kelp and cayenne
- Topping: sesame seeds or coarsely ground sunflower or pumpkin seeds Optional: paprika
- Preheat the oven to 375F. Cook the chickpeas until tender and use a small-holed hand masher, meat grinder, or food processor to mash them until smooth. Mix all ingredients together well, except for the topping. Spread the mixture evenly into a large oiled casserole dish and press the topping into the surface. Sprinkle on paprika for color if desired and topping. Bake for 40-50 minutes, or until browned, firm, and cooked throughout. Serve hot along w/ green veggies and/or salad. Keeps for 4 to 6 days refrigerated or may be frozen.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium860mg36% |
| Potassium830mg24% |
| Protein14g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber9g36% |
| Sugars13g |
| Vitamin A200% |
| Vitamin C30% |
| Calcium40% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
D Dean 2 years ago
There are no carrots in the ingredient list !! ... Maybe the beets should be carrots??? Anyway, I tried the (carrot corrected version) using homemade chicken stock instead of milk,and used oregano instead of dill...It was delicious!