Honey Mustard Chickpea Strips

I really need to vent a little here, people.

I get alot of responses to my posts through my blog and through social media. And I’d say about 90% of the feedback I get is from positive people, sharing their love for some of my recipes, sharing their own meals and just spreading their vegan love.

That being said, a solid 10% of the responses to some of my stuff is downright rude and really pisses me off. Recently, the negativity has been stemming from my use of honey. Which although I understand is not technically considered vegan, I use it every so often. Jim and I raise our own bees, and ONLY use pure, honey from our hive. I completely understand why people are opposed to it and respect their decision to do so. I do not, however, appreciate people degrading me and lecturing me ON MY OWN BLOG about what I choose to cook with. It makes me sad that people feel the need to go out of their way to bring other people down. I even saw the same thing on Happy Herbivore’s Facebook the other day and was appalled at how awful and judgemental people were being towards her. If you don’t want to hear about what we cook with, then guess what? Don’t read our f*cking blogs. I wouldn’t start harassing people who cook with meat and berating them about their food choices on their websites-I would simply, NOT read their blog. Live and let live, people.

That being said…I went out of my way to use honey in a few recipes this week. Muahahah 😉

I would also like to make a point about substitutes for honey. In this recipe maple syrup might be OK, and it is a great swap for most recipes. However, alot of vegan blogs use agave. By all means, you are welcome to use it here and it would probably hold up well on the chickpeas and taste great. Personally, I think agave is straight poison and I think you are doing a huge disservice to your body by consuming it. But, we’re all free to do what we want, and I will not be visiting any agave-loving blogs and posting about how awful it is that they use it!

Oh, and this recipe? It is SO delicious. Pretty sure it will even fool our niece next time she comes over and demands chicken nuggets. Crispy and sweet on the outside and tender on the inside, these things look (and taste) like the real deal.

FOR THE CHICKPEAS

1 1/2 cups cooked chickpeas

2/3 cup wheat gluten

1/2 cup-3/4 cup whole wheat breadcrumbs

1/4 cup vegetable broth

3 tbsp olive oil

2 tbsp soy sauce

2 cloves garlic, minced

1 tsp paprika

1/2 tsp dried thyme

1/2 tsp sea salt

FOR THE HONEY MUSTARD SAUCE

1/2 cup Dijon mustard (homemade is always better!)

1/4 cup pure honey (or agave if you must)

2 tsp olive oil

1/2 tsp sea salt

1/4 tsp black pepper

Dash of cayenne pepper

• Pulse chickpeas, vegetable broth, soy sauce, 3 tbsp olive oil, garlic, paprika, thyme and sea salt in a food processor until creamy, but not completely thin and blended
• Pour into bowl and knead in wheat gluten until a thick dough is formed
• Mold into thin strips (it should make about 6 or 7)
• Whisk together all ingredients for honey mustard sauce
• Place strips in a dish or a plate and pour sauce over them, distributing them evenly
• Let sit in the refrigerator for at least an hour
• Preheat oven to 400 degrees
• After an hour, dredge each chickpea strip through the breadcrumbs and place on a baking sheet lined with parchment paper
• Bake at 400 degrees for 12 minutes, turning over halfway through