Sweet potato + chickpea cakesPosted: October 6, 2011
I can’t get enough of this weather!! What a perfect excuse to trade in my normal Thursday workout of torture in the gym for an afternoon run.
I can’t remember where I bought this, but I need to figure it out and buy about 100 more! It was more like a candy bar- just pure shredded coconut coated in dark chocolate. And it was small- about 6 bites worth- but perfect for some pre-workout carbs.
I came home and grabbed one of my favorite running buddies and we set out for our run. I haven’t run outside in forever- at least a month. And when I have run since then, it’s been as a warm-up on the treadmill (for only 1-2 miles). I also haven’t worn my actual running shoes or sneakers, period during a workout for weeks since I either wear my Vibrams or cycling shoes.
We did 6 miles in just under an hour, stopping a few times to rehydrate and for me to motivate Lance with a few doggie cookies. We were POOPED when by the time that we got home!
I came home and stretched for quite a while, but can already tell that I am going to be very sore tomorrow. I wish I had the balls to take an ice bath some of the other hardcore runner ladies, but I just can’t bring myself to do it! My shower was kind of cold… does that count?
When I got back, Greg wanted to take Jackson out for a run. He hasn’t run outside in even longer than me, so he is hobbling around the house too. We are a mess.
For dinner I had chickpeas on my mind. I found this recipe from PPK, and it sounded really cool. But, I didn’t have vital wheat gluten at home and didn’t have any plans to stop by the store, so I tweaked it. I used some of the same ingredients and ideas from the recipe and then added some other ingredients that I thought would work.That being said, I will still DEFINITELY try to make the PPK recipe WITH the gluten in the future.
What I ended up with was sweet potato and chickpea cakes.
1 medium sweet potato, baked
1 c. chickpeas
1 small shallot
1 tsp extra virgin olive oil
1 c. TVP
1/2 c. bread crumbs
2 T oat flour
1 T Bragg’s Liquid Aminos
1 T dried sage
1/2 tsp sea salt
1 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
Pre-heat oven to 375˚. Put the chickpeas in a food processor and pulse until they are somewhat broken up, but don’t let them completely turn to mush. Remove the skin from the sweet potato and add it along with the olive oil into the food processor and pulse a few more times, until well mixed. Add in the rest of the ingredients and mix well. Coat a cookie sheet with cooking spray and roll the batter into balls about the size of 2 tablespoons and flatten each one into a patty. Bake for 30 minutes, flipping the cakes over halfway through. Serve plain or with ketchup. 🙂
These were really good, and you could play around with the recipe a lot. I bet they would also work with pumpkin or any kind of winter squash (like kabocha, acorn or butternut) and be just as delicious.