Gluten-Free (174)

Buckwheat bowl with egg and tahini-soy mayonnaise + life hacks for cooking the buckwheat

The bowl is a deep dish in which you are quick, tasty and beautiful can combine correctly is a useful meal. Usually there is a portion of complex carbohydrates (whole grains, root vegetables), a serving of protein (legumes, tofu, mushrooms, meat, fish/seafood, poultry, cheeses, eggs), lots of vegetables/fruits (fresh or cooked) and some fats (nuts, seeds, avocado, nut pastes, olives, sauces based on oils).

The bowl can be very boring, and can be a work of art, it all depends on your imagination)) My crackaol simple, but very tasty. Love it for Breakfast, although for a light lunch/dinner is also a great option;)

Ingredients (for 1 serving):

• Boiled buckwheat, you can use any (you can substitute quinoa) – 3 tablespoons,

• 1 chicken egg

• Half an avocado,

• Mushrooms – 3-4 pieces (I have mushrooms),

• A small tomato or 4 cherry tomatoes,

• Balsamic cream (optional, but very recommend) – on the tomato a bit

• Truffle oil (optional but very recommend) – a bit on the mushrooms,

• A little lemon juice and olive oil – all to sprinkle on top (also optional)

• Salt/pepper/spices/herbs/sesame seeds – optional.

Also you can put cheese on it (cheese is particularly relevant) and any salad leaves. You can stew them together with the mushrooms. Spinach, for example, very suitable.

Ingredients for soy mayonnaise:

It is based on universal sauce Urbachwhere salt substitute for soy sauce.

• 3 tbsp tahini,

• 3 tbsp lemon juice/Apple cider or white wine vinegar,

• 1 tbsp olive oil,

• 1-2 tbsp soy sauce (depends on its type, place 1, then sample and add more if necessary),

• 1 clove of garlic, passed through a press (optional)

• 1 tsp miso paste (optional)

• 3 tablespoons of water (watch the consistency, add gradually),

• Pepper, to taste.

How to do:

1. Cooking buckwheat (roasted brown).

Tell method, and the number you define yourself, I usually cook 1 Cup, enough for 5-6 servings for this recipe.

Cereal to sort, wash carefully until clear water, drain in a colander, then spread on a heated pan and fry on medium heat stirring constantly. Buckwheat needs to dry completely and make amazing aromas. After that, switch off immediately. Roasting buckwheat subsequently makes it crisp and very flavorful.

While fried buckwheat boil water. 1.5 cups if you like a little al’dente grits, and 2 cups, if you like boiled groats, but not in porridge. I put 2 cups.

Then put the buckwheat in a heatproof dish with a lid, fill with water, throw a pinch of salt, cover and either cook it in the oven (I like that way), or on the stove.

If in the oven, then preheat it to 180C, put down the buckwheat for 15 minutes, then turn off the oven and wait until all water is absorbed in the rump (it’s 40 minutes – 1 hour). Perfect your buckwheat is ready.

If on the stove, then cook on very low heat for 20-25 minutes and then let it rest under a lid until all water is absorbed in the grits.

Cooking buckwheat (unroasted green).

Here is a slightly different story. Green, I would not be subjected to excessive heat treatment. The proportions of buckwheat and water are the same as for brown.

Sort, wash thoroughly (this affects the crispness of cereal), throw in a pot of salted water, bring to a boil, then cook on low heat under lid for 15 minutes until tender (in the process not to disturb), either immediately turn off and allow to swell by wrapping the pot with something warm. 30-40 minutes is enough.

The second method is more gentle to “living product”, but longer. Try both ways as you like.

If you have buckwheat cooked in advance, then reheat it in the microwave or on the stove in a saucepan, the bottom of which poured a little water. Fry the buckwheat should be on medium-high heat stirring occasionally, and long, so it is not much seethe.

2. Soy mayonnaise (I do for the future, it is perfectly stored in the refrigerator for 3 days exactly).

Shake all the ingredients until smooth. I do it in a small jar in which he kept the last bit of sauce.

3. Prepare the remaining ingredients.

All my. Tomato and avocado slice. If you need to preserve the color avocado, then sprinkle it with lemon juice or lime juice.

Cook the egg either poached (recipe here), or in a bag (recipe here).

Mushrooms fry in a drop of oil on high heat so they get flavored crust. In the end, I add a little thyme, salt and freshly ground pepper. Also you can add mushrooms, onions, garlic, ginger, other herbs and spices. Cook mushrooms as you like, the main thing that it was delicious and combined with the remaining ingredients to the bowl.

4. Collect the bowl.

Buckwheat lay down, then 2 tbsp of mayonnaise (or how much your conscience will allow))), and on top of all the other ingredients, as in the photo. Tomatoes sprinkle with balsamic vinegar, mushrooms and truffle oil. Next, I love all pour a little juice of lemon/lime, but it is optional.

By the way, this dish is very easy to do from many people. Made of billet, and then just put in the number of plates, and quickly put everything away;)

Baked eggplant with white beans and goat cheese

Delicate combination of the pulp of the eggplant and white beans, tart taste of goat cheese and the flavors of Oriental spices. In General, all who love the babaganoush was also hummus, this salad will like it too;)

Ingredients for 4-5 servings:

• 480 g cooked white beans (or 2 cans),

• 4-5 eggplants,

• Goat cheese is cottage cheese – about 200 grams or to taste

• 4 cloves of garlic through a press (you can put in 2 times more if you love garlic, it is here to the place),

• Juice of 2 lemons (one lemon for salad dressing and the second for sbryzgivaniya when applying),

• Zest of 1 lemon (optional, try with and without, as more like it),

• Bunch fresh cilantro,

• A few stems of mint (optional)

• Pinch chili pepper

• 6 tbsp olive oil (4 in the salad and 2 on top water),

• Ground cumin – 1 tsp or to taste

• Coriander powder – 1 tsp or to taste

• Dry oregano spice – 1 tsp,

• Salt/pepper to taste

• Optional ground sweet paprika and sumac to serve,

• Hot Pitta or pita bread for eating salad is highly recommended!

How to do:

1. Cook the beans (detailed instructions in the recipe lobio). Cooking time on the packaging look beans because it strongly depends on the variety. Usually white beans longer than 40 minutes to cook is not necessary, only if you plan to do with it dip or sauce.

2. Bake the eggplant.

Eggplant wash, prick with a fork or knife in several places and bake whole or on the fire or in the oven at 180C for about 30 minutes until soft and it will turn brown skins.

Important. If you don’t make holes in the skin of the eggplant, it will explode. I’ve been through this, you don’t want;)

Let them cool down to avoid burns, and remove the skin or cut in half and with a spoon remove the pulp. Chop it coarsely.

3. Prepare the remaining ingredients.

Wash the garlic, greens, lemons. Grind the garlic, grate the zest from 1 lemon and squeezing the juice out of it, mint leaves and cilantro cut into.

4. In a bowl, mix beans, garlic, juice of 1 lemon and zest, 4 tbsp olive oil, cumin, coriander, oregano, Chile. Then add the eggplant and two-thirds of all greens (the rest will decorate when serving), stir gently, add salt and pepper to taste. Try again, adjust the taste. You can eat at once, you can steep for 20-30 minutes.

5. It is very important to file because it affects the final taste of a dish.

Spread the salad on a plate, top casually crumble goat cheese, add some herbs, paprika, sumac, sprinkles olive oil and juice of a large lemon slices, enjoy;)))

Two ingredient homemade nut butter

It is very tasty and very easy! If you ever try to make peanut butter at home, it is unlikely that you are going to buy it in the store.

Just say the important point about blender. Submersible and the carafe will not work. You need a chopper, which has big knives. Ideally, powerful, but mediocre is also a decent result.

Ingredients (example will lead to a fabulous peanut paste, can do of any nuts/seeds):

• 300 g of nuts

• 2 pinches of salt

All the other ingredients at your discretion. Sweetener, spices, cacao etc.

How to do:

1. Preparation nuts.

Nuts wash, dried with a towel and in a preheated 160C oven for 10-15 minutes. To remove, peel (optional) and allow to cool.

Important points:

• Higher temperatures will burn the oil in the nuts, pasta quickly progorkaet. So be careful.

• Roast the walnuts until you are ready don’t need! The fact is that when skalyvanie them in peanut butter, the taste of the nut is concentrated in a few times. Thus, if you make just according to your taste, the pasta will get overdone with flavor. There will be difficult. In any case, the roasting of nuts you then define to your taste.

• Peel nuts (e.g. almonds or peanuts) are not critically affect the taste, but rather on color. Therefore, to clean or not – at your discretion.

• I recommend to grind the nuts so that they at least 2/3 occupied space of the bowl of a blender. When grinding nuts, the volume will decrease by 2 times for sure, and if you take a little nuts, then the knives will be scrolled. So focus on the size of your blender.

2. Do pasta.

The cooled nuts and salt are sent to the shredder and blenderm. The longer you twist, the more uniform, smooth and a liquid consistency is pasta. Here it is for your taste.

The grinding time depends on the blender. I do 3-5 stages so it does not overheat. Breaks make great. Palicula was left to cool, use that time to do other things. Then I remembered, went over polical and again left. As long as the consistency I was not satisfied. Store in a glass jar.

Peanut paste is so delicious that it should be hidden away so as not to eat with a spoon. Fragrant, gentle with occasional patches of sweet nastolatek nuts, mmmmmm…

Where I used walnut pasta:

Porridge/pancakes as a topping (beet pancakes), pastries (from Blondie chickpeas with dates), make different sauces based on pasta (bombezny mustard based sauce tahini, sauce Urbach to any dish), ice cream and ice cream in smoothies. And slice an Apple, top with peanut butter and a little cinnamon. In fact, just a spoon you can eat, but do not need))))

Be sure to try to do, but do not overeat;)

Chickpea & Dates blondies

My regular dessert without the added sugar, not fat, with lots of fiber and very tasty! In addition, this cake can be done totally different depending on what kind of peanut butter you add. Want a “Snickers” want “halva with chocolate”, want sesame “brittle”, “bounty”, etc.

The texture of the cake is obtained, as in sand rings with nuts, if anyone else remembers such))) And the taste is also very close if you use peanut butter.

Important. For those who can’t eat gluten, eggs and dairy products, this pie will be a lifesaver.

Ingredients (for square shape 28*28 cm, height pie is roughly 2-2. 5 cm):

• 480 g of cooked chickpeas (2 standard cans of chickpeas without the liquid, you can substitute white beans, but with chickpeas I like a little more)

• 10 without Iranian date syrup (or to taste), if you have a king dates, they will need 6-7 pieces,

• To 100 ml of any type of milk (if needed, if the blender will not cope with “test”),

• 5-6 tbsp any nut butter/Urbach to your taste,

• 2 eggs, or 2 “flax eggs” (2 tbsp flax seed to grind into flour + 5-6 tbsp of water, stir, leave for a few minutes until thick).,

• 3 tbsp almond flour/rolled oats (optional)

• Zest of 1 small lemon (optional)

• 2 tsp ground vanilla (or extract),

• 1 tsp. cinnamon

• 0.5 tsp. salt (do not salt if you use already salted the beans from the jar or the beans salted during cooking),

• Nuts/dried fruit/chocolate chips, optional, number at your discretion.

• 2 squares of chocolate+any 50 ml. milk and 2 tsp of walnut Urbach for decoration, also an option.

If you want to Supplement the recipe with some spices to your taste – to health, but only if they are combined with other ingredients;)

How to do:

1. Chickpeas. You can use canned chickpeas or boil in any convenient way (here described in detail, as I do).

2. Whisk in a blender eggs with salt until fluffy foam, about 2 minutes. Add to the dates, peanut butter, spices, flour/cereal and zest (if using). If you have very dry dates, soak them for 10 minutes in boiling water.

3. Now add in the blender the chickpeas and cook until smooth, if necessary add milk. if necessary add milk. . Direct to perfect smoothness to bring the “dough” is not required. Now interfere with a spoon the chocolate chips, nuts (preferably roasted) and dried fruit. But this is at your discretion, cake self-sufficient without them. But with additional ingredients of course tastier and fatter, and sweeter. Here it is that someone important;)

4. Lay out the form with parchment paper, lightly grease it with oil. Gram distribute weight evenly and bake in a preheated 180C oven for 25-35 minutes. Baking time will depend on your equipment. I love tanned well baked cake, with a delicious crispy crust, so baked to the max.

5. Take out the pie and let it cool to room temperature and then decorate, which is also optional, but nice and elegant.

I melted 2 squares of bitter chocolate oatmeal milk and spoon randomly sprayed on the surface, and then a couple of teaspoons of peanut butter, which was making the pie.

Now pie can be cut is. Bon appetit!

Important. To me this cake is more like it room temperature, so I recommend not to hurry with the eating, only when he is ready.

And even more important point – on the second day, this cake is not so delicious as the first. Therefore, I recommend to do a cake this size, to eat it in one day.

Either immediately after cooling down to freeze. Unfreeze VNA plate, not in the container, and then it will be too wet. And it is better not to defrost in the refrigerator, because it can absorb odors of other products, I once was so)))

Baked French fries with homemade ketchup

Who doesn’t love French fries? I don’t know, honestly))) That’s just a classic recipe too fatty for me, so I make potatoes in the oven. It turns out with a crispy flavorful crust and tender middle. Not sluggish, not wet, not too dry.

Cool to cook fries in the oven need to know a few nuances. They have happened empirically, and not fail in 99% of cases:

• Selection and preparation of potatoes. Remove the starch.

You need a dense potatoes and a little starch. That is not too young, and the non-starchy varieties. But, I usually don’t bother and buy the potatoes, which like visually, and then just soaked it in the water.

My brush (this is optional), cut into sticks or slices, in water for 20-30 minutes. So any varieties of potatoes, a large part of the starch will be released into the water. Then it was washed, dried on a towel and then baked.

• Cutting.

If you’re a fan of straight crunch, slice the potatoes more thinly. If you like the softer core (like potatoes “country style”)– cut the slices thicker. And try to cut all pieces roughly the same thickness, otherwise the cooking will be uneven. I usually cut into bars with a width of up to 1 cm.

• Oil, salt, spices.

Spread prepared potatoes on a baking sheet with parchment and salt straight drop (it is better then to add salt), vegetable oil literally 1-2 tsp on a baking sheet, just to make the crust more appetizing spices (optional) and mix thoroughly. If oil and salt will be a lot when baking, the potatoes will turn out limp, boiled. All the spices to your taste and color.

I like to add paprika, turmeric, nutmeg, thyme, rosemary, oregano and other Italian herbs, parsley, dill, coriander, chili, chopped onions and garlic. Not simultaneously, of course, and the mood and depending on what potato dish to serve.

• The baking.

Put the potatoes must be strictly in a single layer and preferably not right next to each other, and then again get lethargic sticks, not fries))) Bake in a preheated(!) the oven on the middle shelf to the top and bottom are baked evenly with a fan at 220 °C. the baking Time will be about 20-25 minutes, it depends on oven and size of potato pieces. At the end of baking closely follow her that did not burn.

If your oven bakes unevenly (somewhere hotter, somewhere colder), it can be seen by the color of the potatoes, in the middle of the process just flip the pan 180 degrees. Ready potatoes salt, stir and serve.

Finally, I want to say that sometimes, observing all these details – so sad Spud. At the same time, sometimes not respecting any of my tips – all of it, because in addition to technology much also depends on the type of potato from the oven, and your mood while cooking;)))

As for the ketchup. For the potatoes I use as ketchup – my tomato sauce for the pizza, or the sauce for shakshuka, punched in a blender.

The main sauce base (tomato, onion, garlic, salt, pepper, sweetener), but the flavors you can create the mood. In addition to the spices mentioned in the recipes above, I also like to use cinnamon and cloves. The most important thing is to add the spices when the sauce is already Uvarov not to overdo it.

Shakshuka of my dreams with goat cheese

I love shakshuka and I tried it in different places in different recipes. In the end, I have formed a very clear understanding of what needs to be shakshuka of my dreams) I love to do it with lots of vegetables (traditionally with tomatoes and onions and roasted sweet peppers), spicy and use a whole bunch of spices for diversity of taste. Served with warm bread and goat cheese, well at the very least simply with curd. It’s so delicious!

My recipe is a bit complex, but I describe a more simple version of it, so don’t be alarmed and definitely try to prepare.

Ingredients for shakshuka (serves 4):

• 8 chicken eggs or to taste,

• 800 g (2 cans) tomatoes in own juice/tomatoes Pilati, or 6-7 large fresh tomatoes

• 2 PCs. onions medium size,

• 2 pieces sweet red pepper (take large fleshy),

• 2-4 pieces hot chili pepper (depends on the variety of pepper or your love of spiciness), can be replaced by 0.5-2 tsp. ground dry chili pepper.

• 6 cloves of garlic,

• 2 tbsp tomato paste (optional to enhance the tomato flavor),

• 2 tbsp of sweetener (I have Jerusalem artichoke syrup),

• 1 tbsp Apple cider vinegar (it’s not for acid, but for the taste, it is not necessary to substitute other types of vinegar),

• 2 tsp ground paprika,

• 0,5-1 teaspoon smoked paprika (optional, try first to do without, and then with paprika),

• 1 teaspoon of ground cumin,

• 1 tsp ground coriander,

• 1 tsp oregano/marjoram,

• 0.5 tsp. cumin,

• 0.5 teaspoon of turmeric,

• 2 Bay leaves,

• 2 gvozdichki,

• Salt and black pepper to taste.

Ingredients for serving:

• Goat cheese to taste (you can substitute cottage cheese, cheese, feta),

• Bread/pita (preferably freshly baked, or heated in the oven),

• Herbs (parsley, cilantro, chives, mint), I like a little bit of everything to add

• Olive oil to sprinkle on top (optional).

Also it can be very helpful in hummus, the babaganoush was or grilled eggplant with garlic, you get a very satisfying Breakfast or even lunch, and maybe dinner;)

How to do:

I recommend doing sosus to shakshuk for the future. Some days he just lie down in the refrigerator, it can freeze and then just heat, beat in your eggs and enjoy.

1. The first thing you need to roast a pepper. My it cut in half, remove the seeds and again opolaskivaniem to accurately remove all unnecessary. Put on a baking sheet cut down. Bake at 200 C to a strong tan markings. Then remove the pepper in an airtight container, allow to cool. While it cools, make shakshuka on, and then come back to it, remove the skin and cut the flesh in small dice.

I baked the pepper and not just put it to obzhivatjsya with a bow for two reasons: so the dish won’t be tough pepper skin from the grilled peppers taste so much richer and more interesting. If you lazy to bother, then skip this paragraph and go directly to step 2.

2. Now prepare all the other ingredients. Onion peel and cut into small dice, chili pepper clean away the veins and seeds, the garlic, peel and punch in a blender along with red chilli in the paste. If blender will not cope, add a bit of tomato. If no blender, then finely chop the pepper, and the garlic through a garlic crusher.

If you decided not to roast sweet peppers, then wash it well from extra cleaned, cut into small-small cubes and fry together with the onion (see p. 3).

3. On a small amount of vegetable oil fry the onion with the Bay leaf and cloves to a caramel shade. It should not be burnt, but cooked should not be, so do everything on medium heat, do not hurry.

4. Then take out the cloves and throw out, and to the onions add the tomato, garlic, chili, cumin, coriander, cumin, turmeric and fry while stirring until the appearance of a garlic flavor (about 30 seconds), then add to the roasted peppers and tomatoes. Stir and tormented over medium heat stirring occasionally until the sauce is well thickened (about 20 minutes, maybe more).

5. When the sauce is ready, take out a Bay leaf and stock, and add the remaining spices (paprika, oregano, salt, pepper, Apple cider vinegar and sweetener). Try and balance the taste that was sharp enough to your taste, spicy and definitely not sour. Should be so delicious that you’ll want to eat the sauce already in this form. If so, then he is ready.

Important. Keep in mind that cheese and eggs slightly soften the taste, so it needs to be a little too much.

6. Make sauce of deepening and break them on the egg without damaging the egg yolk. Can leave it as is, or stir in a little protein to the sauce, and the yolk mix if you like. I love the whole yolk and stir with the sauce for a protein. Cook eggs on medium heat until whitening of the protein, the yolk should remain liquid. I recommend to cover the pan to make it happen faster.

Important. If you use cheese or hard cheese, then cut it into cubes and fold into the sauce, and then break in your eggs.

7. Serve shakshuka, posypav chopped herbs and a sprinkle of fragrant olive oil with a spoonful of cottage cheese goat cheese and warm bread. There are highly recommend by hand(!). Take a piece of bread and it as a spoon to scoop the egg with a spicy sauce and cheese. Just fly away!

Corn. How to choose and enjoy.

In corn at the same time 3 important points: choose the right ear, properly cook and delicious served.

1. How to choose.

1.1. First, determine what is in front of us corn. Food or feed.

The cob of feed corn long, color of grains yellow, and they are pretty tough, they are difficult to crush with fingers, the shell they have thick, taste tasteless.

The cob sweet corn food more short and thick, the color of the bean white-yellow-beige, they are soft and full, with pressure from them is juice (it is similar to milk), the taste is sweet.

We need food that is corn, but if you only sell feed, it is also possible to prepare. Below I will describe how both types of corn.

Important. Also comes in multi-colored corn, but it is often used as decor for popcorn or for making flour. I saw this in USA, but she is not ready. And there white corn. To choose it is necessary, by analogy with yellow, but not focusing on the color of the beans. Here’s the corn I cooked, and I will say that the yellow varieties closer to me to taste.

1.2. How to choose a young fresh corn.

Buy only untreated corn. First, without the leaves it dries quickly, without leaves it is not necessary to cook (taste will not be the same) and that on the leaves you can see how long the cobs are collected.

The young corn and bright green succulent leaves, and stigmas (hairs that are sticking out of them) – light, tender and moist.

Definitely need to see how the ear looks like inside. Reveal the leaves to the ground, but not pulling them. The grains should be soft but elastic, equal in size, closely adjacent to each other and without dents and shriveling. The color of the grains should be as bright.

2. How to cook.

Depending on the variety and degree of ripeness, cooking time is very different. Food corn cook for 10-30 minutes, aft 2-3 hours. I recommend when cooking choose one pilot on the cob and occasionally to try to pinpoint readiness. It is important not to overcook the corn, otherwise the grain will become hard. And undercooked corn will also be solid, and even the starch flavor of the beans. In General, when corn will reach the condition, you will this taste is not to be confused;)

The cooking process:

• To cook corn should with leaves and stigmas. I reach for my cobs only the outer couple of leaves, rinse it well and put into a pan. Or you can remove all the leaves and stigmas, but be sure to lay them in a saucepan with the corn (part on the bottom part of the top). They give the corn the right flavour and taste.

• The pot with thick walls, well-kept temperature. Size such that all the bobbins fit in the cooking process were under water. If they at length do not fit, cut them in half.

• Pour the corn will need is boiling water. So it is more delicate. So I put a pot of corn on the stove, pour the boiling water, and over high heat bring water again to a boil, then make a quiet fire and cook it under the lid. If cook feed corn in water, add milk/cream/butter/sweetener. It’s a bit ennobles the taste. Salt when cooking I don’t put, it makes the corn tough. Cooking I wrote above, be sure to taste the corn in the process.

• Once the corn is cooked, turn off the fire. If you don’t plan to eat all the corn at once, then store it in the fridge or in the pot of water, or put part of the broth in a zip package. If you keep it dry, it’ll dry out.

3. How to make corn.

My favorite way is:

Preheat the oven to maximum. RUB finished corn with grated cheese (ideally Parmesan), cheese that has penetrated into all the slits between the grains, spread it on a baking sheet, sprinkle some more cheese on top, you can season with salt/pepper to taste and be sure to sprinkle a pinch of ground Chile pepper. In the oven to melt cheese. Removed, sprinkled with lime juice and enjoy your meal;)

Can do it in a frying pan, quickly fry the corn over high heat on all sides.

The most delicious pumpkin hummus

Spicy and delicious, I love making this hummus in autumn, when pumpkin season. He looks a bit like hummus with caramelized carrots, but still make it in a separate recipe.

Ingredients:

• 300g pumpkin puree (here is the recipe how to do it),

• 300g cooked chickpeas (here are all the ways of cooking the chickpeas),

• Juice of 1 small lemon

• 4 tbsp tahini,

• 3-4 garlic cloves,

• 4-5 tbsp olive oil,

• 2-3 tsp. coriander,

• 1 tsp cumin (tastes better to do with solid, which is ground in the process of making hummus),

• 0.5 tsp. chili pepper

• Salt/pepper to taste

• Water (if needed if the hummus is too thick).

How to do:

1. Prepare pumpkin puree. I usually make lots of puree and freeze it in portions, or cook him pumpkin pancakes, cookies or cheesecake.

2. Cook the chickpeas.

3. Then all in a blender and until smooth. Details about the process of cooking and how delicious hummus to the table, wrote the recipe for classic hummus.

With sweet hummus (with carrots, bell peppers and pumpkin) I love to make this kind of Shawarma: smear the “tanned” side of the pita with hummus, throw mushrooms on top, fried with onions, garlic and soy sauce (or baked with soy sauce and garlic and onion powders), a little goat curd cheese, coriander greens, a little mint and parsley. You can also put a pickled red onion. Wrap tightly and fry in a dry pan. It turns out VERY tasty!!!

Bon appetit!

Matcha latte (hot and cold options)

Matcha is the only green tea I dearly love. Of course, such tea requires ceremony and traditional use (brewing with warm water and whipping with a whisk), but many like to drink it with milk. I also like matcha latte, although the taste of tea is killed.

In general, the traditional recipe is basically the same everywhere you can google it, and lattes do everything in their own way. By trial I formed a simple but very tasty recipe.

Ingredients:

* 0.75 tsp. matcha tea (half a spoonful is small, and the whole is strong),

* 50 ml. water, heated to 70C,

* 50 ml concentrated coconut milk (I like it best with Foco),

* 100 ml oat milk,

* Optional sweetener (best suited Jerusalem artichoke syrup).

Vegetable milk can also be taken in the following variants:

* 75 ml coconut milk + 75 ml water,

* 75ml Cedar milk + 75 ml of water.

The hot option:

1. Boil water to 70 C, No More, otherwise the tea will be bitter. If you do not have a thermometer on the kettle, just open it and let it stand for 20 minutes.

2. in a saucepan, heat coconut and oat milk to 70 C. If there is no thermometer, I touch it with my hand. Fleetingly with the edge of a finger – it should be warm, but not scalding.

3. Take a cup in which it will be convenient to whip tea (I have a wide and rather deep Cup), and pour tea there, I recommend doing this through a fine strainer so that there are no lumps in the drink. Next, pour 50 ml of warm water into a cup and whisk the tea until smooth and frothy. It does not necessarily need a special whisk, any that is convenient for you will do. Mechanical or electrical.

4. while the tea was being whipped, the milk was already hot. You can just pour it into the tea, stir and enjoy. But I still love foam, so I pour hot milk into a blender and whisk it at maximum speed for 1 minute, and only then pour it into a cup of tea. It turns out just a buzz! If desired, you can put a sweetener.

Express version (taste slightly different from long version): just heat the water and milk, put all the ingredients in a blender and whisk for 1 minute. Done)

The cold version:

The first step in the “hot version” is brewing tea. Heat the water to 70C, beat the tea with water, as described above. Then add cold milk, whisk all together until frothy. If desired, you can put a sweetener. Then pour the latte into a glass, add ice, let it cool a little, done!

I make ice from vegetable milk (wrote about it hereI recommend putting half of the ice from oat milk, half of the usual-from water. So that by the end of the match your drink is not too watery.

PS I highly recommend drinking tea without sweeteners. If the tea is quality, and the milk is delicious (mine oatmeal coconut has already indicated above), the water is good (without foreign odors), then the tea turns out very tasty and so. But if you still like sweeter, you can add a sweetener at the stage of whipping tea.

Baked falafel with yogurt tahini sauce + an important life skill

Falafel is patties of chickpeas. The most delicious falafel a deep-fried, anyway. Frying I eat in the café, a home cook less fatty baked version. It is also delicious, especially until piping hot.

Ingredients for the falafel:

• 250-300g dry chickpeas,

• 1 medium onion,

• 3-4 garlic cloves,

• Bunch fresh cilantro, medium size,

• A bunch of parsley in a medium-size

• 1 tsp ground paprika,

• 1 tsp. ground cumin (cumin),

• 1-2 tsp ground coriander,

• 0.5 tsp. ground red chili peppers

• 1 tsp. black pepper,

• 1 tsp. salt,

• Optional water.

Ingredients for sauce:

• 200-250 ml of Greek yogurt without additives,

• 3 tbsp tahini,

• Juice of half a lemon,

• 1-2 cloves garlic,

• Pinch of cumin and coriander,

• Salt/pepper to taste

• Water to bring the sauce to the consistency of sour cream.

How to make falafel:

1. Wash the chickpeas and soak overnight in clear cold water, or at least for 8 hours. Then drain the water and rinse him well.

2. Garlic and onion peel and rinse with herbs.

3. Now all the ingredients you need to punch in a blender, but not to the cereal. Chickpea should be wet snow grains. But if you punch it all together, the garlic, onions and herbs can also be quite large, and believe me it is not very tasty in the end.

So I came up with the following hack: first punch all the ingredients except the chickpeas until smooth, and then add the chickpeas. I prefer to grind herbs and spices immersion blender. If the mixture is very thick, add a little water. Then add the chickpeas and bring it to the consistency that I described above. Not until the porridge!

Your gram “farsh” ready!

4. Sculpt his balls with a diameter of about 3cm. Can bake, and can the raw Flatline to freeze for the future. Freeze, spread out in a row. Already frozen meatballs can be folded into a container. Or just put in a container, but each layer to lay the oiled baking paper so they don’t stick together.

Bake in well-heated to 180C oven for about 40 minutes. Or 20 minutes at a maximum temperature of oven (I have 240S). I have not decided which way I like more. Try both;)

Falafel must purchase a savory crust, but the inside to remain soft, will not overdry it.

Keep in mind that if you make the meatballs more, they may not topicsa, and if it is less, then dry. Also the cooking time depends on the heat of the oven. Practice a couple of times and you will have a perfect falafel.

Store ready falafel is not recommended, because it loses its flavor. Cooked – eaten. Or that is not eaten immediately in the freezer. When warming up in the oven it is almost as svezhesdelannym)

To make the sauce couldn’t be simpler: all in the blender and bring to smooth consistency. To try spices, add what you need and you’re done.

Falafel served with vegetables (lettuce, tomatoes, cucumbers without peel). Vegetables pour a little sauce to dip the falafel in there. Very tasty!

But most of all I love Shawarma with falafel (recipe here).