Soooooooo like, today is kind of special. Cinnamon-in-your-coffee special. Ya dig?
One of the very best things about this little space is the community. This wonderfully supportive blogging community permeates everything I do.
I want to inspire because I have been so inspired.
I reach out to bloggers I adore because other adoring bloggers have reached out to me.
I personified my passion for food and created Hummusapien because I so deeply related to the passions of some truly incredible bloggers.
So why is today so special? Because today I’m posting this mouth-watering recipe on Julia’s blog. I’m sure you already know and love The Roasted Root, since you clearly have superb taste in food blogs. Julia isn’t just another blogger. She is a true friend. She is one of those people that you immediately connect with on a level deeper than mere food chatter. This girl knows me.
Julia amuses me on a daily basis. She creates the most amazing recipes featuring chia seeds and chickpeas and coconut milk and alllllll the foods I lurve. But she doesn’t just post recipes. Ohhh no. She tells hilarious stories with this incredible wit from God only knows where. After she takes your breath away with beyond stunning pictures of Eggnog Bread with Boozy Maple Glaze and makes you cry laughing from her daily musings, she goes and mails you her new cookbook, Delicious Prebiotic Drinks like the gem that she is. And no, obviously it’s not the first cookbook she’s written. Oh no. She’s already written extensively about our favorite nutrition powerhouse, kale, in her book Let Them Eat Kale.
When Julia asked me to guest post on her blog, I was in shock. I felt like THE REAL DEAL. Like wait–this super-cool-I-wanna-be-her blogger is asking me to post on her blog? Pinch me, please. And again.
Have I mentioned that Julia and I have never met? Crazy, right? Someday we’ll waste the day away drinking kale smoothies out of coconuts gabbing about ex-boyfriends. That’s just how we do.
These chickpea sliders with sweet cashew cream are kind of like Julia–zesty, bold, sweet and addicting to the last drop!Print
Zesty, bold chickpea sliders loaded with thai flavors and slathered in a sweet lime cashew cream.
For the sliders:
- 1 carrot
- 1 cup kale, packed
- 2 cloves garlic
- 1–15oz can chickpeas, drained
- 1/3 cup old-fashioned oats
- 1 egg
- 2 tbsp peanut butter
- 2 tsp fresh ginger
- 1 tbsp + 2 tsp reduced sodium soy sauce
- 1 tbsp lime juice
- pinch of red chili pepper flakes (optional)
For the cashew cream:
- 2/3 cup raw cashews
- 6 tbsp unsweetened almond milk
- 3 tbsp lime juice
- 1 tsp pure maple syrup or agave
- pinch of salt
- Heat a large skillet over medium heat.
- Add carrot, kale and garlic to the bowl of a large food processor. Pulse until finely chopped. Add in chickpeas, oats, egg, peanut butter, ginger, soy sauce, lime juice and red pepper flakes. Pulse to combine, making sure not to over-mix (it should still be chunky, not a paste).
- Spray heated pan with cooking spray. Form mixture into 6-8 sliders. Cook for about 5 minutes, or until browned. Flip patties (spraying in between batches to prevent sticking) and cook for about 3 more minutes.
- To prepare sauce, combine cashews, almond milk, lime juice, maple syrup and salt in a blender (I used my nutribullet) until smooth and creamy. The mixture should be completely smooth, which may take a couple minutes of blending.
- Serve sliders on a bed of greens or on whole-grain buns with sauce.