I found an old black and white photo of my grandmother and I when I was 4 years old. It brought back so many happy memories and especially of being in the kitchen and watch her lovingly concocting all kinds of delicious dishes.  The colors, flavors and textures varying with the seasons. I had the all important job of official taster and spoon cleaner! Someone had to do it! These were the good old days! This dish is inspired by a French classic called ”Timbale de légumes“. Originally served in small bite sizes, it is a hearty dish that is usually served with a salad. The chickpea flour replaced the egg mixture and makes this a denser and more nutritional dish, with no cholesterol and lots of protein from the garbanzo bean flour.

It can be served all year around, right out of the oven in the winter and cold in the summer. They are great for picnics too. You can keep these babies in the fridge for a week. You can make it in all kinds of fun shapes for creative visual displays (loaves, muffins etc). Make sure to include seasonal fresh herbs for a burst of flavor in every bites. I used fresh basil leaves this time.


3/4 cup garbanzo bean flour
   2 Tbl rice flour (optional)
   1 red bell pepper diced

   1 chopped tomato
1/2 cup zucchini diced
½ cup bread crumbs
   1 Tbl olive oil
1 Tbl tahini (sesame butter)
Little water
Fresh green onions, paprika, salt and pepper to taste

   5-6 leaves of fresh basil (optional)


1) Preheat the oven at 375F, lightly oil muffin tray or ceramic cups

   2) Mix the dry ingredients in a bowl.
   3) Add the vegetables and mix with hands.
   4) Drizzle the olive oil and the herbs over and mix with spoon.
   5) Add a little water so that the mix is moist and holds together.
   6) Spoon the mixture in ceramic cups or muffin tray cups and flatten the top.
   7) Bake for 20mn
  8) Serve hot or warm
a) Mixed it with an equal amount of water and you have a perfect egg replacer that is gluten free.
b) Use it to create a crisp texture to parboiled vegetables by rolling pieces before pan frying them (potatoes, zucchinis etc.)
c) Ladies, how about a homemade exfoliant
Mix 4 tbsp of chickpea flour, a pinch of turmeric powder (optional) with a little water until you get the consistency of a paste. Apply to your face and leave it on to dry and then wash it off. You can do this while taking a bath for a special treatment. I like to add a drop of lavender for the super treatment. If  you use essential oil be careful, mix it with a little vegetable oil first to avoid burning your skin.
Have fun and let me know how it turned out!


As a vegan chef, cooking instructor and food consultant, I am blessed to share my passion for international flavors, a compassionate world, optimal health and healing. You can't have one without the others because they are all interconnected. My culinary journey started in the South of France where I was born, then took me through Europe, onto America, then Asia and South America. I grew up eating delicious rich food my grandmother made (think creamy white and wine sauces) and fresh Mediterranean dishes my mother prepared. My family was by no mean vegetarian or vegan but we weren’t big meat eaters either. This being said, I must confess that I have had my fair share of strange things being served as food as I grew up! But I soon came to realize that it was the sauces, the marinade that tasted so good and that they could have just as well been poured over bread or tofu and it would have been just as good. You know how certain songs bring back a memory of where you were and who you were with when you heard them? Well, I seem to have a memory of food attached to pretty much every place and profound moment I have experienced in my life. It was the way love was shared and cherished all through my life so I am continuing the tradition! But the love is even more healing when there is no pain and sufferings attached to it. Be vegan, it is good for your health and the only sustainable diet for the planet.
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