Tag Archives: chickpeas

Middle Eastern feel

CurrybluDSC_8097
Summer is almost here. As I signed up for long evening classes this year, I need to come up with practical food ideas for recess so that I don’t resort to buying next door junk. Here is a good idea for a cold salad with Middle Eastern feel. Garbanzo beans, carrots, tahini and cilantro fit well together and make a great curry salad. Soak and cook some more garbanzos to make hummus afterwards. Salad recipe here…

Lazy Sunday breakfasts

GlutenfreeDSC_4681.1Gluten free pancake mixes? This week I stumbled over a recipe that promised good looking pancakes, even without regular flour. While I usually don’t have a Gluten Free regimen at home, I was able custom make my flour blend with a grain mill blender cup. This is really great, as you don’t have to buy multiple bags of expensive and hard to get specialty flour that also may spoil in an instant. If you have a small household, it also helps you to use up f.e. whole brown rice, which won’t last long, plus you have freshly ground flour. This recipe produces nturally dark pancakes with a very yummy crispy rim, which I attribute to the brown rice in it. Prepare the flour blend in batches, which are then quickly to use in the morning. See for recipe

Orzo rediscovered

OrizoDSC_3558Warmer days ask for lighter fare. With humid heat around 32˚C the cold and succulent salads are back as a great alternative to warm lunches. Prepared in advance, they are easy to take anywhere and are very filling. Short before our first CSA pickup, salads seem to be harder to come by at Whole Foods. Armed with some watercress and organic chickweed from the garden, we have an even more nutritious alternative here… a new twist on the good old orzo salad. See recipe

Even more Kale

CoconutDSC_3218.1Vietnamese coconut soups are very popular in winter; La Sa Tom for example, the spicey curry coconut noodle soup comes with chicken or shrimps. I can do without the shrimps and as I found out, also without the noodles. This unusual pan-asian blend is a great way to get a big serving of kale in a very satisfying soup. I used dark Indian chickpeas for the first time, they have a stronger shell, similar to fava beans, and may require longer soaking and cooking, however the bigger light colored chickpeas may be smoother for the soup. See recipe 

New York Deli

ThunaDSC_3181New York Delis have fooled many city visitors. Expecting a real ‘Delicatessen’ store, which in Europe is a premium feast for the eye and the palate, visitors enter a Deli in New York, but calling it such is a joke at best. A NY Deli sells coffee and sandwiches in a quality found in gas stations all over the country. One staple in delis, sandwich chains and bagel cafes is the common tuna salad. An often soupy concoction with only two distinguishable ingredients: mayonnaise and celery, other ingredients, hopefully tuna, hidden in the mesh. As tuna taste is addictive and vegans commonly miss it, there is now relief: The very convincing and most healthy vegan un-tuna blend. Just what I had for lunch!

Anti-Inflammation foods

VeggiebuDSC_3136Wintertime is body stress. Muscles hurt, (…or was it from snow shoveling?), the skin feels dry and food allergies tax our system more than usual, which manifests as inflammation in different areas of the body. Some foods such as sugar for example, can directly cause inflammation. Continue reading

Orange vegetables

Cauliflower comes in many colors. I am a bit weary when I see bright purple varieties on our farmer’s market. However colors are common and the orange variety is supposed to be canadian form with increased levels of vitamin A. The list of cauliflower benefits includes cell repair and cancer protection and is more potent, when the vegetable is stir fried instead of boiled. I love sauces, so Aloo Gobi, the Indian curry with lots of spices and one of the red hot chilli pepper is just right when it is getting nippy outside. Use white or orange cauliflower, as the colors won’t fight the red sauce. I tried a recipe from a German book, but had to adjust it to what I had available here and I always slip some chickpeas in the recipe… See recipe

Winter soups

A good soup makes up for a rainy day. We are back in the rainy season. There is rain from all sides washing down the hills and merging into a powerful stream on the street. A short errand outside and I was soaking wet, despite my umbrella. It is good to have some warm comforting food. A choice of chickpeas, beans and veg. sausage in a spicey soup, another keeper. See recipe

Yellow season

It is clearly yellow season. The leaves are turning, the nights are getting colder and we are craving warm foods. Ahh spicy foods. I picked up this Indian style burger recipe but never had all the ingredients, to make it. So today again, did  some creative replacements. I notice, all my burgers seem to look the same, however the taste is every time different. This time the idea comes close to Samosas. See recipe

The green cowboy

If you don’t have an ingredient, be creative… Sometimes replacing creatively brings us a nice new recipe. Here is the ‘Cowboy’ salad with a twist in ingredients. A smoother much more refined version in green. With the season the possibility of weekend salad combinations is endless. See recipe

Beat the Heat

We are in the midst of dog days… Heat around the 90’s and high humidity. I catch myself thinking twice if I should use oven and stove. Not primarily to save energy, but to keep the carefully balanced inside temperature down. In that sense using a pressure cooker for grains and beans is a blessing as it really reduces cooking time.
Today’s CSA pickup had some surprise ingredients such as optional okra. What about an African Stew? At least the heat helps to make it feel very authentic…   See recipe

Better Burgers

A good veggie burger – juicy with great taste! Alternative burgers are either hard, crumbly and dry or have no flavor. Especially Chickpea Burgers from vegan recipe books, mostly simple Felafel recipes, seem to lack taste. Veggie and mushroom burgers lack the stickyness and fall apart with cooking. Commercial grain ‘ground meat’ is sticky but can have an artificial taste…  I usually prefer natural recipes without  pre-processed ingredients, so this one is an exception (until I have a natural solution). A quick mix that does not need resting time, cooks fast and is very juicy and tasty.  My better burger recipe!

Yellow Food


Ethnic food is abundant in plant based recipes. Especially Indian cuisine with traditional tried and true recipes is worth adapting. Hot spices warm us in winter and the curry contents have the immunity boosting benefits we need. Garam Masala is a ‘hot’ curry blend, that has a variety across India. Turmeric, among other benefits is believed to reduce the risk of cancer and Alzheimer’s disease. Chili pepper boosts healing properties; other ingredients, among them cinnamon and cardamom will ease digestion, burn fat and improve skin and nails. See recipe

Hearty chickpea + pasta soup

A good bowl of soup is remedy for body and mind. Whoever came up with the term Hale&Hearty hit the nerve. With the chills in my back, I was experimenting with a recipe from the internet. The first version was not satisfying and did not have much flavor. I liked the idea of chickpeas with pasta and gave it another try a different pasta this time, some twist of ingredients for more flavor and more spaced cooking segments. The result will be a nice round soup with lots of flavor.  See recipe here