When I saw this recipe on the blogsite I stumbled across, I thought, "Ew! That doesn't sound appealing". But then I saw what the woman had written and I was intrigued:
"How different is this from tofu cheesecake? Or lentil cookies? Seriously, just give the combination of cocoa and chickpeas a chance. This versatile legume can be dressed up as sweet as candy if you give it the benefit of the doubt! Plus, with their oft praised protein and fiber, it’s perfectly reasonable to spread some chocolate on toast for breakfast, and call it a balanced meal."
So I decided to give it a go, and I was pleasantly surprised!
Chocolate Chickpea Spread
Ingredients:
1 x 440g Can Chickpeas
1 Tablespoon Peanut Butter
3 Tablespoons Olive Oil
1/2 Cup Cocoa Powder
1/2 Cup Granulated Sugar
1 Teaspoon Instant Coffee Powder
1 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
2 – 4 Tablespoons Water
Method:
1. Throw everything except the water into your food processor or blender, and thoroughly puree, scraping down the sides of the bowl to get everything incorporated as needed.
2. With the motor running, slowly drizzle in the water, until you reach your desired consistency.
3. Spread at will!
Source: http://bittersweetblog.wordpress.com/2009/10/21/beans-theyre-whats-for-dessert/
Rating: 4
Makes: about 2 cups
Showing posts with label chickpea. Show all posts
Showing posts with label chickpea. Show all posts
Friday, 28 May 2010
Tuesday, 29 December 2009
Chickpea and Sweet Potato Koftas
This dish can be served with Hummus or Babaghanous. Omit the yoghurt for a dairy-free/vegan dish.
Chickpea and Sweet Potato Koftas
Ingredients:
400g orange sweet potato (kumera), peeled and diced (you will need 200g cooked sweet potato)
240g can chickpeas, drained, rinsed
1 small red onion, diced
2 cloves garlic, chopped
3 teaspoons grated fresh ginger
2 teaspoons cumin seeds
2 tablespoons lemon juice
¼ cup soy flour
½ cup fresh peas
2 tablespoons plain flour
2 tablespoons canola oil
1 lebanese cucumber
4 pita bread rounds, cut into quarters
¼ cup tahini
¼ cup low-fat plain yoghurt
1 cup firmly packed fresh mint
Method:
1. Cook the sweet potato in boiling water for 10 minutes, or until tender. Drain. Blend in a food processor with the chickpeas, onion, garlic, ginger, cumin and lemon juice until smooth.
Add the soy flour and process until combined. Stir in the peas.
2. Roll tablespoons of the mixture into balls, then flatten with your hand. Dip into the flour, shaking off any excess.
3. Heat the oil in a non-stick frying pan. Add the koftas in batches and cook over medium heat for 3 minutes each side, or until golden brown. Drain well on crumpled paper towels.
4. Using a vegetable peeler, cut the cucumber into ribbons.
5. Serve the koftas with the pita bread, tahini, yoghurt, mint and cucumber.
Per serve (6): 1440kJ (345cal). Protein 13g. Fat 15g. Carbohydrate 39g. Sodium 290mg. Potassium 530mg. Calcium 110mg. Iron 3mg. Fibre 8g
Source: http://www.vegetarianweek.com.au/HealthyEatingTips/Recipes/Chickpea-and-Sweet-Potato-Koftas.aspx
Serves: 4-6
Rating:
Chickpea and Sweet Potato Koftas
Ingredients:
400g orange sweet potato (kumera), peeled and diced (you will need 200g cooked sweet potato)
240g can chickpeas, drained, rinsed
1 small red onion, diced
2 cloves garlic, chopped
3 teaspoons grated fresh ginger
2 teaspoons cumin seeds
2 tablespoons lemon juice
¼ cup soy flour
½ cup fresh peas
2 tablespoons plain flour
2 tablespoons canola oil
1 lebanese cucumber
4 pita bread rounds, cut into quarters
¼ cup tahini
¼ cup low-fat plain yoghurt
1 cup firmly packed fresh mint
Method:
1. Cook the sweet potato in boiling water for 10 minutes, or until tender. Drain. Blend in a food processor with the chickpeas, onion, garlic, ginger, cumin and lemon juice until smooth.
Add the soy flour and process until combined. Stir in the peas.
2. Roll tablespoons of the mixture into balls, then flatten with your hand. Dip into the flour, shaking off any excess.
3. Heat the oil in a non-stick frying pan. Add the koftas in batches and cook over medium heat for 3 minutes each side, or until golden brown. Drain well on crumpled paper towels.
4. Using a vegetable peeler, cut the cucumber into ribbons.
5. Serve the koftas with the pita bread, tahini, yoghurt, mint and cucumber.
Per serve (6): 1440kJ (345cal). Protein 13g. Fat 15g. Carbohydrate 39g. Sodium 290mg. Potassium 530mg. Calcium 110mg. Iron 3mg. Fibre 8g
Source: http://www.vegetarianweek.com.au/HealthyEatingTips/Recipes/Chickpea-and-Sweet-Potato-Koftas.aspx
Serves: 4-6
Rating:
Vegetable tagine with apricots
This dish is low-fat, low-GI, and diabetic-friendly, and is easily made into a vegan recipe by omitting (or substituting) the yoghurt. The fruit adds a great sweet answer to the spices.
Vegetable tagine with apricots
Ingredients:
2 tsp olive oil
1 brown onion, halved, cut into wedges
2 carrots, peeled, coarsely chopped
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 tsp cumin seeds
2 tsp ground paprika
1 x 7cm cinnamon stick
Large pinch of saffron threads
375ml (1 1/2 cups) vegetable stock
650g butternut pumpkin, deseeded, peeled, coarsely chopped
250g green beans, topped, cut into 6cm lengths
100g dried Turkish apricots
100g fresh dates, halved, pitted
1 x 400g can chickpeas, rinsed, drained
2 tsp finely grated lemon rind
1/3 cup fresh coriander leaves
Greek-style natural yoghurt, to serve
Method:
1. Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.
2. Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.
3. Spoon among serving bowls and top with coriander. Serve with yoghurt.
Source: http://www.taste.com.au/recipes/1847/vegetable+tagine+with+apricots
Serves: 4
Rating:
Vegetable tagine with apricots
Ingredients:
2 tsp olive oil
1 brown onion, halved, cut into wedges
2 carrots, peeled, coarsely chopped
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 tsp cumin seeds
2 tsp ground paprika
1 x 7cm cinnamon stick
Large pinch of saffron threads
375ml (1 1/2 cups) vegetable stock
650g butternut pumpkin, deseeded, peeled, coarsely chopped
250g green beans, topped, cut into 6cm lengths
100g dried Turkish apricots
100g fresh dates, halved, pitted
1 x 400g can chickpeas, rinsed, drained
2 tsp finely grated lemon rind
1/3 cup fresh coriander leaves
Greek-style natural yoghurt, to serve
Method:
1. Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.
2. Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.
3. Spoon among serving bowls and top with coriander. Serve with yoghurt.
Source: http://www.taste.com.au/recipes/1847/vegetable+tagine+with+apricots
Serves: 4
Rating:
Couscous with Vegetable Tagine
Essentially, it's a variation on the previous two tagine recipes, but this one cooks in 16 minutes (10 minutes prep time), so it's a good "quick" meal.
It's a wonderful vegan dish. If you wanted to, you could subsutite the chickpeas for brown lentils or even do half and half.
Couscous with Vegetable Tagine
Ingredients:
olive oil
1 onion, thickly sliced
1 red capsicum, seeded and roughly chopped
4 long, thin eggplant, sliced
2 zucchini, halved lengthways, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
400g can whole tomatoes
1 1/2 cups (300g) couscous
2 cups boiling water
salt and pepper
400g can chickpeas, rinsed and drained
1/4 cup chopped coriander
chopped flat-leaf parsley, to serve
1. Heat a little olive oil in a large deep frying pan over medium-low heat. Add the onion, capsicum, eggplant and zucchini and cook for 2-3 minutes. Add the garlic and cumin. Cook, stirring, for a further minute then stir in the canned tomatoes. Add salt and pepper to taste. Bring to a simmer and cook for 8-10 minutes or until vegetables are quite tender.
2. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water. Cover with plastic wrap and stand for 5 minutes. Remove plastic wrap from the couscous and add 1 tablespoon olive oil, and salt and pepper, fluffing up with a fork to separate the grains.
Once the vegetables are tender, add the chickpeas and coriander and cook for 2 minutes to warm through.
3. Serve the couscous topped with the vegetable tagine and scatter with chopped flat-leaf parsley, to serve.
Source: http://www.taste.com.au/recipes/18795/couscous+with+vegetable+tagine
Serves: 4
Rating:
Ginger and Vegetable Tagine
Following on with the tagine theme, this dish is vegan, but could easily be served to, and enjoyed by, non-vegans. It is also dairy-free, wheat-free and nut-free, so is a great dish to have on hand if anyone with allergies comes over!
Enjoy!
Ginger and Vegetable Tagine
Ingredients:
1/2 cup olive oil
3 medium spanish onions, finely sliced
3 garlic cloves, finely sliced
3 tbsp fresh ginger, finely sliced or grated
2 bay leaves
1 tbsp coriander seeds
1 cinnamon quill
Salt and ground white pepper
800g tin whole peeled tomatoes
400g tin chickpeas, drained
1 tbsp preserved lemon rind, finely sliced
1kg sweet potato, peeled and cut into 11/2 cm cubes
1 red capsicum, cut into squares
2 handfuls coriander leaves
Method:
1. Preheat oven to 180C.
2. Heat oil in a large heavy-based saucepan or a tagine. Add onion, garlic, ginger, bay leaves, coriander seeds and cinnamon and season well. Cook over medium heat until soft and starting to colour, about 15 minutes.
3. Add tomatoes, chickpeas and lemon rind and bring to a simmer. Add sweet potato and capsicum and stir.
4. Cover with a lid and bake for 1 hour or until sweet potato is cooked through.
5. Garnish with coriander leaves and serve with couscous and natural yoghurt (vegans - use a vegan alternative).
Source: http://www.cuisine.com.au/recipe/Ginger_and_vegetable_tagine
Serves: 6
Rating:
Tagine of Pumpkin and Chickpeas
My mother claimed that she had "scoured the internet" for tagine recipes and had come up with only three recipes. So, that meant there was a challenge to find as many recipes as I could for her. In the process, I came across a few vegan and vegetarian recipes that sounded interesting. Here is the first of many!
This dish is very aromatic and beautifully sweet.
Definition courtesy of Wikipedia:
"A tagine or tajine (pronounced /tɑːˈʒiːn/; Arabic: طاجين, pronounced [tˁaːdʒiːn]) is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving."
Tagine of Pumpkin and Chickpeas
Ingredients:
1 cup chickpeas, soaked overnight *
2 tbsp olive oil
1 tbsp butter **
1 large onion, chopped
2 cloves garlic, sliced
2 tsp ground cumin
2 tsp ground coriander
1 cinnamon stick
1/4 tsp dried chilli flakes
1/4 tsp saffron threads, steeped in 100ml hot water
500g pumpkin, peeled and cut into large pieces
2 waxy potatoes, peeled and cut in half
half a 400g tin tomatoes
2 zucchini, sliced
1/2 a preserved lemon, chopped
cooked cous cous or rice, to serve
1/2 cup plain yoghurt (not sweetened) ***
1/2 cup coriander leaves
Method:
Notes:
* You may use 1-2 cans of tinned chickpeas instead if you do not have the time or inclination to soak and cook your own. If this is the case, omit step one.
** Vegans should use a vegan margarine such as Nuttlex
*** Vegans may use unflavoured vegan yoghurt or products such as the "Better than Sour Cream" or "Better than Cream Cheese" by Tofutti
Source: http://www.cuisine.com.au/recipe/tagine-of-pumpkin-and-chickpeas
Serves: 6
Rating:
This dish is very aromatic and beautifully sweet.
Definition courtesy of Wikipedia:
"A tagine or tajine (pronounced /tɑːˈʒiːn/; Arabic: طاجين, pronounced [tˁaːdʒiːn]) is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving."
Tagine of Pumpkin and Chickpeas
Ingredients:
1 cup chickpeas, soaked overnight *
2 tbsp olive oil
1 tbsp butter **
1 large onion, chopped
2 cloves garlic, sliced
2 tsp ground cumin
2 tsp ground coriander
1 cinnamon stick
1/4 tsp dried chilli flakes
1/4 tsp saffron threads, steeped in 100ml hot water
500g pumpkin, peeled and cut into large pieces
2 waxy potatoes, peeled and cut in half
half a 400g tin tomatoes
2 zucchini, sliced
1/2 a preserved lemon, chopped
cooked cous cous or rice, to serve
1/2 cup plain yoghurt (not sweetened) ***
1/2 cup coriander leaves
Method:
1. Put the chickpeas in a pot with plenty of cold water and boil for 30 minutes. Drain.
2. In a large pot, heat the oil and butter and cook the onion and garlic until soft and lightly golden. Add the spices (except saffron), cook for a couple of minutes, then add the partially cooked chickpeas, saffron, pumpkin, potatoes, tomatoes and just enough water to cover. Season with salt and simmer gently until the potatoes are almost soft (about 30-40 minutes).
3. Add the zucchini and preserved lemon and cook for 5 more minutes or until the potatoes and pumpkin are soft (but not mushy).
4. Serve with cous cous or rice and a dollop of yoghurt and some freshly chopped coriander.
Notes:
* You may use 1-2 cans of tinned chickpeas instead if you do not have the time or inclination to soak and cook your own. If this is the case, omit step one.
** Vegans should use a vegan margarine such as Nuttlex
*** Vegans may use unflavoured vegan yoghurt or products such as the "Better than Sour Cream" or "Better than Cream Cheese" by Tofutti
Source: http://www.cuisine.com.au/recipe/tagine-of-pumpkin-and-chickpeas
Serves: 6
Rating:
Saturday, 19 September 2009
Chickpea, Cauliflower and Peas Curry
You can really use any veges in this dish, and the chickpeas give you protein and calcium. This dish is also gluten, nut and soy free.
Chickpea, Cauliflower and Peas Curry
Ingredients:
2 Tbsp olive oil
2 cups chickpeas (canned is good - if you want to use dried, you will need to prepare them first)
2 cups cauliflower
1 cup peas
1 cup tomatoes (diced)
1 Tbsp garlic (minced)
1 Tbsp ginger (minced )
1/2 cup onion (cut into wedges)
1 green chilli, seeds removed (minced)
1 tsp tumeric
1 Tbsp mustard seeds
1 Tbsp cumin seeds
1/2 tsp coriander
1 tsp Herbamare seasoning salt (or which ever salt you have on hand)
1/2-1 cup water
1 cup fresh coriander (optional - but highly recommended)
Method:
1. Cut the cauliflower into bite-sized florets.
2. Heat the olive oil in a frying pan over a medium high heat and add the onions. Cook the onions, stirring occasionally, until they are a golden colour. Remove from the oil.
3. In the same pan and oil, saute the garlic, ginger and chilli for a minute or so, without colouring.
4. Add the chickpeas and cauliflower, and toss to coat with the flavoured oil. Add the spices, and cook off for 1 minute, and then add the salt.
5. Pour in the tomatoes, onions, peas and 1/2 cup water, then lower the heat. Cover and simmer the curry until the tomatoes are broken down and the cauliflower is tender (about 15 minutes). Add more water as required and stir occasionally to stop the ingredients from sticking in the pan.
6. Roughly chop the coriander and stir through just prior to serving.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 4
Rating: 4.5/5
Chickpea, Cauliflower and Peas Curry
Ingredients:
2 Tbsp olive oil
2 cups chickpeas (canned is good - if you want to use dried, you will need to prepare them first)
2 cups cauliflower
1 cup peas
1 cup tomatoes (diced)
1 Tbsp garlic (minced)
1 Tbsp ginger (minced )
1/2 cup onion (cut into wedges)
1 green chilli, seeds removed (minced)
1 tsp tumeric
1 Tbsp mustard seeds
1 Tbsp cumin seeds
1/2 tsp coriander
1 tsp Herbamare seasoning salt (or which ever salt you have on hand)
1/2-1 cup water
1 cup fresh coriander (optional - but highly recommended)
Method:
1. Cut the cauliflower into bite-sized florets.
2. Heat the olive oil in a frying pan over a medium high heat and add the onions. Cook the onions, stirring occasionally, until they are a golden colour. Remove from the oil.
3. In the same pan and oil, saute the garlic, ginger and chilli for a minute or so, without colouring.
4. Add the chickpeas and cauliflower, and toss to coat with the flavoured oil. Add the spices, and cook off for 1 minute, and then add the salt.
5. Pour in the tomatoes, onions, peas and 1/2 cup water, then lower the heat. Cover and simmer the curry until the tomatoes are broken down and the cauliflower is tender (about 15 minutes). Add more water as required and stir occasionally to stop the ingredients from sticking in the pan.
6. Roughly chop the coriander and stir through just prior to serving.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 4
Rating: 4.5/5
Saturday, 26 April 2008
Veggie Burgers with Sweet Chilli Mayo Dressing
Another veggie burger idea! The sweet chilli mayo can be used in any other dish too! Tastes yummy, but is really simple.
Veggie Burgers with Sweet Chilli Mayo Dressing
Ingredients:
Burger:
1 can chickpea's (drained)
Half sweet potato (grated)
half medium zucchini (grated)
half medium onion(grated)
1 medium carrot (grated)
1 teaspoon curry powder
2 Vegetable stock cubes
1 free range egg or third cup milk to bind
3/4 cup bread crumbs
Olive oil for frying
Sweet chilli mayo dressing:
3 Tablespoons sweet chilli sauce
4 tablespoons low fat mayo
Method:
1. Roughly chop chickpea's, place in bowl with potato, zuccini, onion, carrot, curry powder, stock cubes, egg and bread crumbs and mix well.Let stand for 10 mins to let flavours infuse.
2. Divide into six and shape into patties, fry on low heat or untill patties are browned and cooked through.
3. Mix sweet chilli sauce and Mayo together.
4. As a serving sugestion, these are great served on a fresh roll with sweet chilli dressing, avacado, roast capsicum and char grilled eggplant.
Serves: 4-6
Rating: 4
Veggie Burgers with Sweet Chilli Mayo Dressing
Ingredients:
Burger:
1 can chickpea's (drained)
Half sweet potato (grated)
half medium zucchini (grated)
half medium onion(grated)
1 medium carrot (grated)
1 teaspoon curry powder
2 Vegetable stock cubes
1 free range egg or third cup milk to bind
3/4 cup bread crumbs
Olive oil for frying
Sweet chilli mayo dressing:
3 Tablespoons sweet chilli sauce
4 tablespoons low fat mayo
Method:
1. Roughly chop chickpea's, place in bowl with potato, zuccini, onion, carrot, curry powder, stock cubes, egg and bread crumbs and mix well.Let stand for 10 mins to let flavours infuse.
2. Divide into six and shape into patties, fry on low heat or untill patties are browned and cooked through.
3. Mix sweet chilli sauce and Mayo together.
4. As a serving sugestion, these are great served on a fresh roll with sweet chilli dressing, avacado, roast capsicum and char grilled eggplant.
Serves: 4-6
Rating: 4
Monday, 7 April 2008
Chickpea Burger with Mango Mayonnaise
A great summer meal!
Chickpea Burger with Mango Mayonnaise:
Ingredients:
Burger:
2 x 300g cans chickpeas
1 medium leek, finely sliced
1 medium carrot, grated
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp lemon juice
2 Tbsp no-oil Italian dressing
20g wholemeal breadcrumbs
1 Tbsp olive oil
4 hamburger buns (or other medium bread rolls) lightly toasted
2 cups mixed salad vegetables (e.g. lettuce, tomato, cucumber, etc
Mango Mayonnaise:
2 small mangoes
1 Tbsp freshly squeezed lime juice
2 tsp white wine vinegar
1 Tbsp no-oil Italian dressing
Method:
1. Process chickpeas in a food processor until smooth. Place in a medium mixing bowl.
2. Coat a small non-stick frypan with cooking spray and cook the leek and the carrot until brown and tender. Add the cumin, coriander and lemon juice. Cook a further 30 seconds. Add to the chickpeas and combine with Italian dressing.
3. Form the mixture into 4 patties and roll in breadcrumbs. Heat the oil in a non-stick frypan and lightly cook the patties on both sides for 5 mins or until golden brown.
4. Toast the buns. Place a patty and equal amounts of salad vegetables on each bun.
5. To make the mango mayonnaise, combine all the ingredients in a food processor and process until smooth. Drizzle over chickpea patties and close the "hamburger" together.
Variations:
You may also like to serve this with some avocado
Serves: 4
Rating: 4
Chickpea Burger with Mango Mayonnaise:
Ingredients:
Burger:
2 x 300g cans chickpeas
1 medium leek, finely sliced
1 medium carrot, grated
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp lemon juice
2 Tbsp no-oil Italian dressing
20g wholemeal breadcrumbs
1 Tbsp olive oil
4 hamburger buns (or other medium bread rolls) lightly toasted
2 cups mixed salad vegetables (e.g. lettuce, tomato, cucumber, etc
Mango Mayonnaise:
2 small mangoes
1 Tbsp freshly squeezed lime juice
2 tsp white wine vinegar
1 Tbsp no-oil Italian dressing
Method:
1. Process chickpeas in a food processor until smooth. Place in a medium mixing bowl.
2. Coat a small non-stick frypan with cooking spray and cook the leek and the carrot until brown and tender. Add the cumin, coriander and lemon juice. Cook a further 30 seconds. Add to the chickpeas and combine with Italian dressing.
3. Form the mixture into 4 patties and roll in breadcrumbs. Heat the oil in a non-stick frypan and lightly cook the patties on both sides for 5 mins or until golden brown.
4. Toast the buns. Place a patty and equal amounts of salad vegetables on each bun.
5. To make the mango mayonnaise, combine all the ingredients in a food processor and process until smooth. Drizzle over chickpea patties and close the "hamburger" together.
Variations:
You may also like to serve this with some avocado
Serves: 4
Rating: 4
Brown Rice, Chickpea and Pepita Salad with Sweet Potato Patties and Tahini Dressing
Pepitas, dried roasted pumpkin seeds, are easily found in most health food stores and supermarkets. These seeds are good sources of zinc and iron (25 grams or so provide more than 20 per cent of the recommended daily iron intake). To gain the maximum nutritional benefit, eat them raw - maybe tossed in a salad, or simply munched as a snack.
Tahini is a spread made from sesame seeds. Tahini is a good source of essential fatty acids. It has a strong, nutty flavour and can be used as a dip on its own or mixed with other dips. Tahini is mashed with chick peas, lemon juice and garlic to make hummus. It is used widely in the Middle East. This food is very low in Cholesterol and Sodium. It is also a good source of Thiamin, Magnesium, Phosphorus, Zinc, Copper and Manganese.
Brown Rice, Chickpea and Pepita Salad with Sweet Potato Patties and Tahini Dressing:
Ingredients:
Salad and patties:
300g brown rice
500g large sweet potato/kumera, chopped coarsely
480g potatoes, chopped coarsely
2 Tbsp plain flour
2 Tbsp sour cream
2 Tbsp finely chopped fresh chives
1/4 cup plain flour, extra
2 Tbsp vegetable oil
300g can chickpeas, rinsed, drained
1/3 cup pepitas
1/3 cup raisins
300g trimmed celery stalks, sliced thinly
2 Tbsp finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
1 Tbsp finely grated lemon rind
1 medium red onion, sliced thinly
270g tomatoes, chopped finely
Tahini Dressing:
2 Tbsp tahini
1/2 cup lemon juice
1/4 cup olive oil
Method:
1. Cook rice as per instructions on packet (I use a rice cooker). Rince under cold water and make sure fully drained.
2. Meanwhile, boil or steam the two types of potato until tender and then drain. Mash together and cool for 10 mins.
3. Make tahini dressing by combining all ingredients in a screw-top jar. Shake well.
4. Stir flour, sour cream and chilves into mashed potatoes mixture. Using your hands, shape the mixture into eight patties and coat with the extra flour. Heat oil in large non0stick frying pan and cook the patties until browned lightly both sides and heated through. Cover to keep warm.
5. Place rice in a large bowl with dressing and remaining ingredients, tossing gently to combine. Serve rice salad with patties.
Serves: 4
Rating: 4
Tahini is a spread made from sesame seeds. Tahini is a good source of essential fatty acids. It has a strong, nutty flavour and can be used as a dip on its own or mixed with other dips. Tahini is mashed with chick peas, lemon juice and garlic to make hummus. It is used widely in the Middle East. This food is very low in Cholesterol and Sodium. It is also a good source of Thiamin, Magnesium, Phosphorus, Zinc, Copper and Manganese.
Brown Rice, Chickpea and Pepita Salad with Sweet Potato Patties and Tahini Dressing:
Ingredients:
Salad and patties:
300g brown rice
500g large sweet potato/kumera, chopped coarsely
480g potatoes, chopped coarsely
2 Tbsp plain flour
2 Tbsp sour cream
2 Tbsp finely chopped fresh chives
1/4 cup plain flour, extra
2 Tbsp vegetable oil
300g can chickpeas, rinsed, drained
1/3 cup pepitas
1/3 cup raisins
300g trimmed celery stalks, sliced thinly
2 Tbsp finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
1 Tbsp finely grated lemon rind
1 medium red onion, sliced thinly
270g tomatoes, chopped finely
Tahini Dressing:
2 Tbsp tahini
1/2 cup lemon juice
1/4 cup olive oil
Method:
1. Cook rice as per instructions on packet (I use a rice cooker). Rince under cold water and make sure fully drained.
2. Meanwhile, boil or steam the two types of potato until tender and then drain. Mash together and cool for 10 mins.
3. Make tahini dressing by combining all ingredients in a screw-top jar. Shake well.
4. Stir flour, sour cream and chilves into mashed potatoes mixture. Using your hands, shape the mixture into eight patties and coat with the extra flour. Heat oil in large non0stick frying pan and cook the patties until browned lightly both sides and heated through. Cover to keep warm.
5. Place rice in a large bowl with dressing and remaining ingredients, tossing gently to combine. Serve rice salad with patties.
Serves: 4
Rating: 4
Saturday, 5 April 2008
Felafel Burgers with Yoghurt and Tahini Sauce
No need to use dodgy frozen vege-patties from the freezer section of your supermarket that always contain just that LITTLE bit too much potato and that's about it...
Felafel Burgers with Yoghurt and Tahini Sauce:
Ingredients:
Burgers:
2 x 300g cans of chickpeas, rinsed, drained
1 medium brown inion, chopped coarsely
2 cloves garlic, quartered
1/2 cup coarsely chopped fresh flat-leaf parsley
1 tsp ground cumin
2 tsp ground coriander
2 Tbsp plain flour
1 tsp bicarbonate of soda
1 egg, beaten lightly
1 long load turkish bread (or 4 small loaves)
1 large tomate, sliced thinly
20g baby rocket/roquette leaves
Yoghurt and tahini sauce:
1/4 cup plain yoghurt (I love the european style - it's saltier!)
2 Tbsp tahini
1 Tbsp lemon juice
Method:
1. Blend or process chickpeas, onion, garlic, parsley, coriander, cumin, flour, bicarb soda and egg until almost smooth. Using your hands, shape the mixture into four felafel patties.
2. Cook felafel on heated oiled flat plate, uncovered, about 10 mins or until browned on both sides
3. Make yoghurt and tahini sauce by combining all ingredients in a small bowl
4. Cut bread into quarters (if using the long loaf); toast both sides on heated oiled grill plate
5. Split each pice of bread in half horizontally; sandwich sauce, tomato, felafel and rocket/roquette between bread halves
Serves: 4
Rating: 4
Felafel Burgers with Yoghurt and Tahini Sauce:
Ingredients:
Burgers:
2 x 300g cans of chickpeas, rinsed, drained
1 medium brown inion, chopped coarsely
2 cloves garlic, quartered
1/2 cup coarsely chopped fresh flat-leaf parsley
1 tsp ground cumin
2 tsp ground coriander
2 Tbsp plain flour
1 tsp bicarbonate of soda
1 egg, beaten lightly
1 long load turkish bread (or 4 small loaves)
1 large tomate, sliced thinly
20g baby rocket/roquette leaves
Yoghurt and tahini sauce:
1/4 cup plain yoghurt (I love the european style - it's saltier!)
2 Tbsp tahini
1 Tbsp lemon juice
Method:
1. Blend or process chickpeas, onion, garlic, parsley, coriander, cumin, flour, bicarb soda and egg until almost smooth. Using your hands, shape the mixture into four felafel patties.
2. Cook felafel on heated oiled flat plate, uncovered, about 10 mins or until browned on both sides
3. Make yoghurt and tahini sauce by combining all ingredients in a small bowl
4. Cut bread into quarters (if using the long loaf); toast both sides on heated oiled grill plate
5. Split each pice of bread in half horizontally; sandwich sauce, tomato, felafel and rocket/roquette between bread halves
Serves: 4
Rating: 4
Friday, 4 April 2008
Warm Rice and Chickpea Salad with Balsamic Orange Dressing
Warm Rice and Chickpea Salad with Balsamic Orange Dressing:
Ingredients:
Salad:
1 cup (200g) brown rice (uncooked weight)
430ml water
300g can chickpeas, rinsed, drained
1/4 cup sultanas
1/4 cup dried apricots, chopped finely
2 shallots, sliced thinly
2 Tbsp toasted pine nuts
Balsamic orange dressing:
1 tsp finely grated orange rind
1/3 cup orange juice
1 Tbsp balsamic vinegar
1 clove garlic, crushed
1 cm piece fresh ginger, grated
Method:
1. Combine rice and water in a heavy-based saucepan, bring to a boil. Reduce heat and simmer, covered, until rice is tender (or, use a rice cooker - I do!)
2. Meanwhile, make balsamic orange dressing by placing all ingredients in a screw-top har and shaking well
3. Place rice in large bowl with remaining ingredients and dressing; toss gently to combine.
Serves: 6
Rating: haven't tried it yet!
Ingredients:
Salad:
1 cup (200g) brown rice (uncooked weight)
430ml water
300g can chickpeas, rinsed, drained
1/4 cup sultanas
1/4 cup dried apricots, chopped finely
2 shallots, sliced thinly
2 Tbsp toasted pine nuts
Balsamic orange dressing:
1 tsp finely grated orange rind
1/3 cup orange juice
1 Tbsp balsamic vinegar
1 clove garlic, crushed
1 cm piece fresh ginger, grated
Method:
1. Combine rice and water in a heavy-based saucepan, bring to a boil. Reduce heat and simmer, covered, until rice is tender (or, use a rice cooker - I do!)
2. Meanwhile, make balsamic orange dressing by placing all ingredients in a screw-top har and shaking well
3. Place rice in large bowl with remaining ingredients and dressing; toss gently to combine.
Serves: 6
Rating: haven't tried it yet!
Subscribe to:
Posts (Atom)