Tahini (27)

Salad with roasted cauliflower, podmazyvanie carrot and crispy chickpea under tahini dressing

The moment when a salad just happened from what was home, but immediately loved it. Fragrant, spicy, light and hearty at the same time. In him everything is in harmony and texture, and taste.

Ingredients (for 4 servings):

  • Forks 1 large cauliflower (or 2 small),
  • 4 medium carrots, preferably a very sweet seasonal
  • 1 bunch parsley,
  • 1 bunch cilantro,
  • 2 cloves garlic, missed through chesnokodavku (optional)
  • 3 tablespoons Apple cider or wine vinegar,
  • 3 tbsp lemon juice (you can substitute Apple cider or red wine vinegar),
  • 2 tbsp Jerusalem artichoke syrup or any other sweetener (optional)
  • 2 tbsp soy sauce (can be replaced by 0.5 CH. l. salt),
  • 1 tsp ground coriander (optional or substitute the spices that you like),
  • Vegetable oil – 2-3 tbsp.
  • Salt/freshly ground pepper – to taste.
  • Crispy chickpeas (recipe) – a handful for each serving
  • Tahini dressing, try with a different (recipe 1, recipe 2, recipe 3) – 2 tbsp for each serving.

How to do:

1. Chickpeas do in the first place, the link to the recipe above. Do it a lot at once, put in salads, soups or just enjoy;)

2. While the chickpeas are done, prepare all the remaining ingredients.

Rinse the cabbage, disassemble it into inflorescences, rinse it again, let the water drain. Drying the cabbage is an important point, otherwise the Kona will not be baked, but will be boiled and not so tasty.

Leaves and a stalk not throw out, and put in the freezer and then cook this kind of vegetable broth (recipe).

Opolaskivaniem greens, soak in water for 10-15 minutes, so it definitely came off all the dust and dirt, again opolaskivaniem.

We only want the leaves, chop them coarsely. Stick, not to throw, too, in the freezer for broth.

Carrots my brush, clean (peel also not throwing themselves already know why;). Further, the peeler nastigaet thin plates, put them in a container with tight cover, add to vinegar, lemon juice, soy sauce or salt, garlic, sweetener, cilantro or your favorite spices, pepper. Close the jar and mix everything together intense shaking, leave at rest for at least 10 minutes. Marinating the carrots can be done in advance.

Make the salad dressing (it is better because it “collects” the whole salad).

3. Bake the cabbage.

Chickpeas take out, put the oven on to warm to 180C.

Spread the cabbage florets on the parchment, sprinkle with a little salt and pepper, butter sprinkles and carefully all this stir. Try that each inflorescence was covered with oil.

If you have the desire, then the cabbage can be used to season anything you like: paprika, turmeric, chili, cumin, mustard, honey, etc., but believe me, in this case, salt and pepper straight enough for the carrots and chickpeas and so will be very spicy.

Bake in fan mode until crispy and crusty, this is approximately 25-35 minutes. Depends on the oven. After allowed to cool.

4. Collect salad.

On the plate put cabbage, then the carrots on top of greens, really do not regret it there is a place, then pour dressing on salad (2 tbsp per serving or how many have conscience))), throw a handful of chickpeas and enjoy immediately.

Delicious oatmeal cookies with beans (three recipes for all tastes)

These cookies are good and taste, texture, and composition (complex carbs + vegetable protein). A great snack that everyone likes;)

So, three recipes is:

Cookies made from beans, apples and oatmeal, which contains no eggs, milk, flour. It is very tasty. Wrote about it earlier.

And recently I made two types of cookies based on chickpea Blondie, and was very pleased with the result. Both delicious, but the chocolate is straight chocolate)))

Don’t forget that recipes can and should be changed to your taste, every time receiving a new and interesting result;)

Ingredients for about 20 pieces:

• 240 g cooked chickpeas (1 standard Bank of chickpeas without the liquid, you can substitute white beans),

• 1 Cup of rolled oats,

• 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”),

• 3 tbsp. of any nut butter/Urbach to your taste (,

• 1 egg or 1 “flax egg” (1 tbsp flax seed to grind into flour + 3 tbsp water, stir, leave for a few minutes until thick).,

• Zest of 1 small lemon (optional)

• 2 tsp ground vanilla (or extract),

• 1 tsp. cinnamon

• Pinch of salt

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

For the chocolate version:

• Zest of 1 orange instead of lemon (optional)

• Plus 3 tbsp. cocoa

• Plus 2-3 tbsp sweetener (maple syrup or Jerusalem artichoke are ideal),

If you want to Supplement the recipe with some spices to your taste – to health, if only they were combined with the remaining 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 all the ingredients except the chickpeas. 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. Direct to perfect smoothness to bring the “dough” is not required. Now spoon interfere oatmeal and, if desired, chocolate chips, nuts (preferably roasted) and dried fruit. But this is at your discretion, I made the cookies without them. But with additional ingredients of course tastier and fatter, and sweeter. Here it is that someone important;)

4. Spread a spoonful of batter on a baking sheet with parchment and spread, you can decorate a cookie. Bake in a preheated 180C oven for 20 minutes. Baking time will depend on your equipment. The last minute watch the biscuits carefully.

5. Take out cookies and let it cool to room temperature and can be eaten.

If you leave them on air – they will be crumbly if you put it in your container, it will be like the gingerbread in consistency. I like crumbly.

And I really recommend eating them fresh. And whatever is not eaten immediately in the freezer and get as necessary. The longer you’ve been the cookies, the less fragrant and flavorful it becomes.

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;)

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)))

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!

Mind-blowing Shawarma with falafel

This dish is perfect for parties because it can be requested to procure parts and then just twist Shawarma with ease.

You need to prepare the babaganoush was, hummus, falafel with yogurt sauce (click on a word and go to the recipes).

You will also need: pita bread, lettuce, any what like, tomatoes, cucumbers, carrots, red cabbage, if you like red sweet onions. It is good to wash. Lettuce and onion slice, carrot and cabbage finely shred. Tomatoes to cut and it is desirable to remove the seeds to reduce the moisture. Cucumbers cleaned and cut into strips.

How to make Shawarma:

1. Preheat the grill pan well, or a regular non-stick pan, preferably with a thick bottom. I put the fire 7 of 9.

2. While it heats, take the pita, spread the entire surface of the yogurt sauce, leaving a clean distant edge, so that when you minimize the sauce does not leak outside of the gyro.

3. Next, put some lettuce and other vegetables, then spread a thick strip of babaganush, hummus, put in a row falafel, pour more yogurt sauce and turn the Shawarma more elastic.

I edge not wrapped on the sides, the filling is in principle not particularly falls. You do as you wish. Plus, at its discretion, can add tomato sauce, hot sauce, who he loves. But I have such a recipe, no extra sauces, because then all the ingredients are pretty spicy.

4. Put the Shawarma in a very heated pan and fry until crisp lavash with 2 sides. If you have a grill pan, the pita bread should appear Golden stripes.

5. When ready put in a plate, cut in half and enjoy the juicy Shawarma. Well, it turns out very tasty!

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).

Smoky roasted red pepper and garlic Hummus

Another hummus recipe in my collection. I was trying to make something new out of my favorite hummus with baked garlic, and it turned out to be an awesome paprika hummus))

The cooking process is exactly the same as the classicone, only the ingredients have changed:

• 200 gr. cooked chickpeas (how to cook chickpeas wrote here),

• 2 baked sweet pepper skinless (take any other than green, he’s bitter),

• 2 heads of roasted garlic (at your wieluniu can add fresh garlic, but for my taste he is going to interfere with its rich aroma),

• 2-3 tbsp tahini,

• 2 tbsp olive oil,

* 3-4 tbsp lemon juice (you can replace half of the juice with apple or wine vinegar)

• * 1 tsp coriander,

* 0.5 tsp cumin,

* 0.5 tsp smoked sweet paprika (without it, too, super tasty, try both options),

• Pinch of cayenne chili pepper,

* Salt/pepper to taste.

How to bake pepper and garlic.

Wash the peppers, get rid of all the excess, cut in half, put the skin up and on the grill mode in the oven until the skin is charred. We take it out, put it in an airtight container, let it cool down and then easily and easily remove the skin.

And I bake garlic like this: my head, cut off a little peel from above perpendicular to the slices, wrap in foil, spread on a baking sheet and bake at 180C for about 30-40 minutes. Then I simply squeeze out the baked garlic cloves through the previously made slices. This garlic is perfectly stored in the refrigerator for a week exactly, that is, you can bake it for several dishes at once.

It is delicious to eat in its purest form with vegetables and pita chips (put the pita in the oven until it crunches and breaks), even tastier with tahini sauce, you can spread it on crispy toast and top with goat cheese and dried tomatoes, in pasta and salad as a sauce, in bowls.

With sweet hummus (with carrots, bell peppers and pumpkin) I love to make such a shawarma: smear the “tanned” side of the pita bread with hummus, throw mushrooms on top, fried with onion, 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, fry in a dry pan. It turns out VERY tasty!!!

Mustard tahini dressing (vegan)

I’ve already told you about my favorite sauce of tahini, this option well, very similar, just for spice add garlic, and mustard. It turns out incredible dressing for salads or a sauce for any dishes.

Ingredients:

• 100 g tahini paste

• 1 tbsp grainy Dijon mustard (really any will work, but with this delicious French turns only),

• 1 tbsp Jerusalem artichoke syrup,

• The juice of half a lemon (you can substitute 2 tablespoons Apple cider, white wine or white balsamic vinegar)

• Salt/pepper to taste

• Water about 100ml or to taste, bring the sauce to the consistency of thick cream.

How to do:

Shake all the ingredients until smooth. The sauce can be any thickness to your taste and depending on what dish you are applying it, but it needs to be spicy-sweet mustard sour.

The sauce is suitable for leafy green salads, Cole slaw, fish, raw vegetables as a dip and sandwich. This sauce is generally a lot what is suitable;)

Avocado hummus

I love hummus and I love guacamole, so I decided to combine them. It turned out so cool, I didn’t even expect it) Not hummus, but tenderness itself!

Ingredients:

• 1 large or 2 small ripe (!) avocado

• * 400 g of boiled chickpeas (how to cook chickpeas I wrote here)

• * 2-3 cloves of garlic,

• 2 tbsp tahini,

• 2 tbsp olive / sesame oil,

* Juice of 1 lemon,

• 1 tsp coriander,

* 0.5 tsp cumin,

• Pinch of cayenne chili pepper,

* Salt/pepper to taste.

It is very simple to do: put everything in a blender and beat until smooth, if necessary, adding water or liquid from cooking chickpeas. At the end, taste and add more spices if necessary.

Serve with a drizzle of balsamic vinegar and olive oil. You can use lime or lemon juice instead of vinegar.