STRICKS CHICKS PULSE RECIPES This recipe book was inspired by another group of agricultural ladies that get together to enjoy meals. Stricks Chicks put a twist on it and decided to Thank you to all of our growers, cook with the pulse commodities that without your quality products to we process. We wanted to try out dif- use in our cooking we would not be ferent pulse recipes that we could able to make these enjoyable share with growers, visitors, friends, recipes! and family. All recipes are taste tested and approved to ensure quality by the Stricks Chicks and staff. Roasted Chickpea Gyros CINNA-LENTIL MUFFINS Recipe by princess buttercup A simple and delicious Mediterranean inspired roasted chickpea wrap with refreshing tzatziki sauce. Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 4 people Calories 331 kcal Ingredients INGREDIENTS 3/4 cup cooked lentils ( see note) 1 15 oz can chickpeas 425 g, 1 ½ cup soaked chickpeas if starting from dry, drained 1/2 cup brown sugar and rinsed 1/2 cup sugar 1 Tbsp olive oil 15 mL 1/2 teaspoon salt (omit if using canned lentils) 1 Tbsp paprika* 7 g 1 teaspoon cinnamon 1 tsp ground black pepper 3 g 1/2 teaspoon baking soda 1/2 tsp cayenne pepper 1.5 g 1/8 teaspoon baking powder 1/4 tsp salt 1.5 g 3/4 cup flour 4 pita flatbreads 1 teaspoon vanilla extract 1 cup tzatziki 2 eggs 250 g, use ⅓ recipe if you're just making it for these gyros 1/2 cup cooking oil 1/4 red onion cut into strips 1/2 cup raisins 2 lettuce leaves roughly chopped 1/2 cup chopped walnuts 1 tomato sliced 1/4 cup confectioners' sugar INSTRUCTIONS Directions Pat dry chickpeas with paper towel, removing any skins that may come off. Note on lentils: if using canned lentils, drain first and omit salt; if using dry (my prefer- ence is dry red lentils) measure 1/3 cup rinsed lentils into saucepan, add 2/3 cup Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt. water and bring to boil; reduce heat and simmer 20 minutes; (may need to add a Spread chickpeas onto a greased rimmed baking sheet and roast at 400 degrees F small amount of water); cool and measure. (200 C) for about 20 minutes, until lightly browned but not hard. Preheat oven to 350 degrees F. Spread some tzatziki onto one side of the pita, then sprinkle in ¼ of the chickpeas and Mash lentils with fork in mixing bowl. add veggies. Fold in half and enjoy! Add eggs, oil, sugars, and vanilla extract to lentils; mix just to combine. NOTES Mix flour, baking soda, baking powder, salt and cinnamon in separate bowl. *If you don't like spicy foods, halve the amount paprika, black pepper, and cayenne Add dry mixture and blend until combined; fold in raisins and walnuts. pepper. Taste a chickpea before baking and adjust flavors as needed. Pour into greased muffin tins, and bake at 350 degrees F for 20-25 minutes. If your pita breads crack when you fold them, cover them with a moist paper towel and microwave for 20 to 30 seconds. Assemble your sandwich immediately after microwav- Let cool 10-15 minutes for easy turn out, then dust tops with confectioners sugar. ing. Serve with softened cream cheese. Chickpea Pancakes Chef John's Pita Bread Prep 30 m Cook 10 m Ready In 3 h 15 m 1/2 Cup Chickpea Flour Ingredients 1/4 tsp Sea Salt 1 (.25 ounce) package active dry yeast 1 cup warm water (90 to 100 degrees F/32 to 38 degrees C) 1 1/2 tsp Baking Powder 1 cup all-purpose flour 1 1/2 tablespoons olive oil 1 1/2 Tbsp Pure Maple Syrup 1 3/4 teaspoons salt 1 3/4 cups all-purpose flour, or more as needed 1/4 Cup + 1 Tbsp Water 1 teaspoon olive oil, divided Directions 1/4 tsp cinnamon Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a Mix all dry ingredients together in a bowl, then add the pure maple loose sponge. Mixture will bubble and foam. syrup, and slowly mix in the water. The batter will be thick, but poura- 1. Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at ble. This recipe makes two 6" pancakes so for a large group it would low speed, using a dough hook attachment, until dough is soft, supple, and slightly need to be multiplied by the number of people you are feeding. sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time. 2. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball. 3. Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cov- er with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours. 4. Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces. 5. Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom. 6. Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes. 7. Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls. Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium- high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bot- tom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing. Asian Lentil Lettuce Wraps Chickpea Cupcakes Ingredients 1 1/2 C Semisweet Chocolate Chips 1 cup red lentils, picked over and rinsed 1/4 C Coconut Oil 1 (15oz) Can Chickpeas, Drained and Rinsed 1 1/2 tbsp olive oil 4 Eggs 1 cup chopped red bell pepper 1/2 C Sugar or 1/3 C Agave Syrup (I used honey) 3/4 cup finely chopped yellow onion 1 tsp baking powder 1 tsp vanilla extract 1 cup matchstick carrots Preheat oven to 350 F. Line a 12-cup muffin pan with liners. Melt chocolate chips and 1 tbsp minced garlic coconut oil in a double boiler over medium heat, stirring frequently and scraping down 1 tbsp peeled and minced fresh ginger sides with a rubber spatula to avoid scorching, about 5 minutes ( I used a microwave 1/4 cup hoisin sauce, or more to taste safe bowl and cooked at 30 sec. intervals and stirred). Blend chickpeas, eggs, sugar, baking powder, and vanilla in a blender or food processor until smooth. Add chocolate 2 tbsp soy sauce, or to taste mixture and blend until smooth. Pour batter into prepared muffin cups and bake 20-25 1 1/2 tbsp rice vinegar minutes. (I made one batch with semisweet chocolate chips and one with milk choco- 1 tsp sesame oil late chips. The milk chocolate chip ones I used sugar and they turned out a little fluffier 1 can (8 oz per can) water chestnuts, drained and chopped than with honey.) Frosting: 1/2 cup chopped walnuts 1 Stick Butter 1/4 cup chopped green onions 3 C Powdered Sugar 2 tbsp chopped cilantro 1 tsp vanilla sesame seeds, for garnish (optional) Blend until smooth and frost cooled cupcakes. 1 head iceberg lettuce or butter lettuce, leaves separated, rinsed and dried Instructions Chickpea Blonde Bars Simmer lentils in unsalted water according to package directions until just tender (about 15 minutes). 1 can chick peas, drained and rinsed Drain and set aside. 1/3 cup brown sugar Meanwhile, heat olive oil in a large skillet over medium-high heat. Add in bell pepper 1/3 cup maple syrup and onion and saute until softened, about 5 - 6 minutes. 1 egg 1/2 cup peanut butter Add in carrots, garlic and ginger and saute 1 minute longer. 2 tea spoons vanilla 1/4 tea spoon baking soda Add in drained lentils, hoisin sauce, soy sauce, rice vinegar, sesame oil and water 1/4 tea spoon baking powder chestnuts, cook while tossing, 1 minute (thin as needed with a few tablespoons of wa- ter. Blend all together in a food processor or high power blender until smooth. Add 1/2 cup chocolate chips mix with spoon. The lentils will absorb some of the sauce as the mixtures rest so you can thin with a Coat an 8x8 pan with cooking spray. Pour the mixture into the pan little water as desired).