Spicy Roasted Chickpeas in Tfal Actifry

Spicy Roasted Chickpeas in Tfal Actifry

Hi Savvys!

Ever since I bought my T-fal actifry over a year ago, I’ve been scouring the internet for all things actifry.  I love savoury snacks, so I knew I had to discover different ways to make easy, healthy snacks in my actifry.  I love making homemade snacks so I can control the amount of oil and salt being used.

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These roasted spicy chickpeas will leave you feeling satisfied and will quell any temptation for a bag of chips.  These are crunchy, have that umami sensation and are really filling, so just a handful will help you get through the afternoon blues.

Whenever I use my actifry, I always like to cook my veggies half way before I add the seasoning – I find that if I add the seasoning at the beginning of the cook time, by the time it’s done, the seasoning has disintegrated.

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I’ve only been making this version, but will be posting different flavours in the future.  Comment below if you have any recommendations!

Now set forth and be savvy!

Ingredients

  • 2 cups chickpeas, drained and dried
  • 1 tsp oil
  • ½ tsp paprika
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp chilli powder

Directions

  1. Place the chickpeas and oil in your actifry. Set time for for 10 minutes.
  2. After 10 minutes are up, add the seasoning. Set time for another 10 minutes.
  3. Let cool before munching on these or you’ll burn the roof of your mouth!
  4. You can also use this recipe in an oven – roast for 20 minutes at 400 degrees.

Check out below for why I pack these when we travel!

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Cookies and Cream Energy Bites

Cookies and Cream Energy Bites

Hi Savvys!

I love energy balls for so many reasons.  They are so easy to make, delicious and packed full of nutrients.  We travel quite often, and when we do I always make sure to make some energy balls for the trip.

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This recipe was created when I had self-imposed a “banana” challenge – I had accumulated 60 bananas from a work function and didn’t want them to go to waste, hence the self-imposed challenge.  I made at least 4 batches of these, which was great because they’re easy to freeze and taste great when cold.

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I hope you try these out; they’re super easy to make and travel well.  Leave me a comment below on what you think of these!

Now set forth and be savvy!

Ingredients

  • 1 ripened banana
  • 2 cups shredded unsweetened coconut
  • 2 tbsp coconut oil, melted
  • 1 tbsp maple syrup
  • ½ cup carob chips, chopped

Blend everything except the chocolate chips in a food processor until it comes together.

Remove blade from the container and mix in carob chips with a spatula

Form into 20-24 balls

Refrigerate for4 hours or over night

They are best served cold, but room temperature is fine too.

Watch the video below on how easy these are to make!

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Thai Basil Fried Rice with Cashews and Pineapple

Thai Basil Fried Rice with Cashews and Pineapple

Hi Savvys!

I love a good fried rice because it’s so versatile, full of nutrients and super easy to make.  My Thai Basil Fried Rice with Pineapple uses ingredients that I usually have on hand or in the freezer.  In this version, I used regular Italian basil because that’s all I had on hand, but you can use any type of basil and it will be just as delicious.

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Feel free to switch out some of the veggies so you can use up what you have in the fridge.  Comment below on your favourite variation.

Now set for and be savvy!

Makes 4 full meal portions

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Sauce Ingredients

  • 2 tbsp tamari (you can use soy sauce or liquid aminos, your choice)
  • 1 tbsp vegan oyster sauce (also known as mushroom sauce)
  • 1 tbsp rice wine vinegar (substitute white wine vinegar or apple cider vinegar)
  • Juice of 1 lime

Fried Rice Ingredients

  • 2 cups cooked jasmine rice, preferably left over and cooled (1 cup from dried)
  • ½ cup cashews, roughly chopped
  • ½ extra brick of firm tofu, drained and crumbled by hand (I used half of a 350g package)
  • ½ tsp turmeric
  • ¼ black salt/kala namak (optional)
  • 1 tbsp oil
  • 1 small red onion, diced
  • 1 clove of garlic, minced
  • 3-5 Thai green chilies (optional)
  • 4 pieces of king oyster mushroom, sliced (or use brown mushrooms if you can’t find king oyster mushrooms)
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 handful of baby spinach or chopped kale, about 1 cup packed (whatever you have on hand works)
  • 1 cup diced pineapple, drained
  • ½ cup packed basil (I used regular basil from my plant), roughly chopped
  • 1 spring onion, sliced

Directions

  1. Mix all of the sauce ingredients in a bowl and set aside.
  2. Cook your rice ahead of time, even the night before and leave it in the fridge until you’re ready to make this dish.

*Savvy Tip* fried rice is always best with cold, left over rice.  So the next time you have left over rice, save it in the freezer in a container until you’re ready to make some fried rice!

  1. In a bowl, add the tofu and turmeric and kala namak (optional). Mix until the tofu is coated in the mixture (you will know when it’s all bright and yellow).  Set aside.
  2. Heat a wok or a deep frying pan over medium heat. Add the roughly chopped cashews to the dry pan let roast for 2 minutes, tossing constantly so that the nuts are evenly roasted.  Keep an eye on it so you don’t burn it!  Once the cashews are all toasted to your liking (color and scent, you can even try a piece to see if you like it), remove it from the pan and set aside in a bowl to cool.
  3. Place the wok/pan back on the burner and add the oil over medium to high heat (no need to clean the pan). Cook onions, garlic and chilies until fragrant and slightly transparent, about 2 minutes.  Add sliced king oyster mushrooms and arrange them so they’re evenly spread out to maximize surface area for caramelization.  Leave the mushrooms to cook undisturbed over medium heat for about 1 minute; after a minute, flip them so they get color on the other side.  Cook for about 30 minutes.  Add the carrots and celery to the pan and sauté for about 5 minutes until the carrots and celery are fragrant, have nice brown marks and are tender when you press down with a spoon.  If you notice during the 5 minutes that the pan is getting dry, just add a splash of water to prevent sticking.
  4. Add the tofu mixture and stir till the tofu mixture and the spinach/kale and mix through, cook for about 2 minutes.
  5. Turn the heat down to medium low. Add the rice, sautéing it with the veggie mixture until coated and mixed.  Cook for 5 minutes until the rice is heated through.
  6. At this point, turn off the head, add the pineapple, basil, green onion and sauce mixture and mix through. Enjoy!

Check out below on how I prep these bento boxes for plane rides!

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Hazelnut Truffles

Hazelnut Truffles

HI Savvys!

I can’t believe we are already in the month of February!  This year is really flying by, and it’s already Valentine’s day this week!  To help you be savvy this Valentine’s day, I am sharing an easy DIY gift that will surely make your Valentine/Galentine happy!

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My recipe for hazelnut truffles were inspired by Ferrero Rocher and are super easy to make.  You won’t feel guilty either if you eat the entire batch because they are a healthier version of the decadent classic.

Be sure to share these with your friends and loved ones (and avoid temptation to keep them all to yourself).

Now set forth and be savvy!

Ingredients

Makes between 16-20

  • 1 cup hazel nuts, roasted
  • 14 pitted dates
  • ¼ cup cocoa powder
  • 1 tbsp maple syrup
  • 2 tbsp non-dairy milk
  • ¼ cup puffed rice or quinoa (or you can substitute puffed rice)

Directions

  1. Preheat oven to 400 degrees. Lay a piece of parchment paper on top of a baking sheet, and place the hazelnuts on top in a single layer.  Roast hazelnuts for 10 minutes, tossing half way.
  2. Once the hazelnuts have cooled, place them in a kitchen towel and massage them to get all of the skin off. It doesn’t have to be perfect, just make sure the large pieces of skin are removed.
  3. Place the hazelnuts (without skin) and the rest of the ingredients into a food processor.
  4. Pulse the ingredients until it just starts to come together. I like to keep it chunky for the texture.
  5. Roll out into 1 tbsp sized balls and refrigerate before serving.
  6. I like to split the batch in half and freeze it so that I always have some treats on hand.

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Garlic Dill Pickles

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Hi Savvys!

Being savvy often means that I’m so stubborn that I need to make everything as closest to scratch as possible.  This also means that I can be creative and add/remove ingredients to suit my taste buds.  These pickles are my dream come true!  These are sour, bold in garlic flavour and fresh from the dill.  I re-used an old bulk pickle jar to pickle these, but you can choose to use 2 1L mason jars for the recipe below.

You can increase/decrease the ratio of spices below, but keep the sugar, salt, water and vinegar the same!

Now set forth and be savvy!

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Ingredients

  • 2 cups water
  • 2 tbsp salt
  • 1 tbsp sugar
  • 5-8 cloves of garlic
  • 2 tsp peppercorn
  • ¼ cup packed dillweed with stems
  • 2 cups white vinegar
  • 12 pickling cucumbers

Directions

For the jar:

To prepare your jar, I just wash with hot water and soap and leave to completely dry before using it.

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For the brine:

Bring the water, salt, sugar, garlic and peppercorn to a boil and let it simmer for about 5 minutes.

After 5 minutes, turn it off the heat and add the vinegar, mix and set aside.

Slice the cucumbers with a mandolin so it’s to your desired thickness. I like to cut mine so it’s about 3/16  inch thick.  You can cut it into wedges or even leave whole depending on how you like your pickles.

Place the dill weed and the cucumbers into your cleaned jar.  Pour the brine mixture into the jar until all of the cucumbers are submerged.

Now the pickles are ready to sit in the fridge.  Let it marinate for minimum 1 week, but the longer you wait the better they taste.  I’ve kept my pickles for as long as 6 months and they’ve been fine.

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Baked Vegan Samosas

Baked Vegan Samosas

Hi Savvys!

Every year for New Year’s eve, my family hosts a party with lots of food, games and family.  I’ve gotten into the tradition of helping to make most of the appetizers with my sisters.  Since moving to Toronto, I now like to prep a lot of the appetizers before arriving to Montreal, and freezing them until we’re ready to bake them.

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These samosas are wrapped in phyllo dough and filled with lots of spices and veggies.  The recipes calls for lots of pantry staples and veggies that you usually already have on hand.  These are my take on samosas, and have become a family favourite.

I hope your family enjoys them as much as my own!

Enjoy, set forth, and be savvy!

Recipe makes 24-30 samosas

Prep Time: 60 minutes

Cook Time: 20 Minutes

Ingredients

Samosas

  • 6 small potatos (or large potatos), cubed (yields about 4 cups of potatoes)
  • 1 tsp grated ginger
  • 1 clove of garlic, minced
  • 1 small onion, diced
  • 1 tbsp oil of your choice (try not to use coconut oil)
  • ½ tsp coriander seed
  • ½ tsp mustard seed
  • ½ tsp cumin seed
  • 1 tsp garam masala
  • 1 tsp curry powder
  • ¼ tsp hot chilli powder
  • ¼ cup water
  • ½ cup frozen green peas
  • ½ cup frozen corn
  • ½ tsp salt
  • Hand full of cilantro, chopped
  • 1 package of phyllo dough

Directions:

Preparing the veggies:

Peel and cut the potatoes into bite sized pieces about ½ inch cubes.  Set aside in a large bowl.

Grate the ginger, mince the garlic and dice the onion and set aside in another bowl.

Preparing the filling:

Heat the oil on medium high in a frying pan (large enough to fit all of the potatoes in).  Fry the coriander, mustard and cumin seeds in the oil until fragrant, about 2 minutes.

Add the bowl of ginger, garlic and onions and fry till fragrant, about 2-5 minutes.

Now add the potatoes and cook for about 4 minutes.

Add the rest of the ingredients except for the frozen green peas, corn, cilantro and phyllo dough.  Cook for another 7 minutes until the potatoes are tender.  You may need to add a bit more water to prevent the filling from sticking to the pan.

Add the frozen green peas, corn and cilantro and stir until heated through.

Set aside to cool and prepare your working area for the phyllo dough.

Assembly:

Preheat oven to 350 degrees.

Unroll and lay out the phyllo sheets onto a baking sheet and place a damp cloth on top to prevent drying.

Prepare another baking sheet lined with parchment paper.

Take a single sheet of phyllo dough, and cut it in half lengthwise so that you have 2 pieces for 2 samosas.

Now take 1 of the halves and place a tbsp of filling in the top left corner, and fold the sheet in half again lengthwise so that you’ve created a little pocket for the filling.  Now fold the filling side down so it creates a triangle – continue to fold the filling into a triangle shape and place on a the baking sheet with the seam side down.

Continue to make the samosas by making 2 with 1 sheet of phyllo dough.

Bake the samosas for 15 minutes, flipping halfway through.

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