#• 2 cups drained well-cooked or canned Chickpeas

[sbnkalny]

• 2 Cups drained well-cooked or canned chickpeas, liquid reserved • 1/2 cup tahini (sesame paste), optional, with some dining room chairs) or on the entire chair

[4narecipes]

Chana Masala (2 Servings) -

Ingredients -

1/4 tsp - vegetable oil (10)

1/2 medium - onion, chopped finely (20)

1/2 tsp - cumin seeds (4)

2 cloves - garlic, crushed (9)

1/2 tbsp - ginger, minced (5)

1-2 small - chillies (3)

1 - bay leaf (0.5)

1 - cardamom pod (0.5)

1/4 tsp - turmeric powder (2.5)

1 pinch - chilli powder (0)

1/2 tsp - paprika (3)

1/2 tsp cumin powder (4)

1 tsp - coriander powder (1)

1 medium - tomato, chopped finely/blended (22)

1/2 tbsp - tomato paste (6.5)

1 can - chickpeas (284)

1 pinch - baking powder (0)

1/2 tsp - garam masala (3)

salt to taste

lemon to taste

calories in brackets

total calories - 378

calories per serving - 189

Instructions -

Heat up the oil, onion and cumin seeds in a medium pan (make sure you can fit a lid on it). Sauté and add a little water.

After a few minutes (once the onions are golden), add the crushed garlic, minced ginger, bay and cardamom. Sauté this for several minutes.

Add a little water if the mixture gets dry then add all of the spice powders (except the garam masala). Stir to roast them, then add the tomatoes and the tomato paste.

Sauté for several minutes, then mix in the drained chickpeas with the baking powder (this helps them soften) and 1 cup of water.

Bring to the boil, then reduce heat to medium, cover, and let cook for 25-30 minutes or until the chickpeas are tender.

Uncover after 25 minutes and bring to the boil, and add the garam masala.

Use a wooden spoon to crush some of the chickpeas and then continue to cook until the desired consistency is there.

This will need to be salted, and tastes really good with lemon (add some to each serving, but I tend to shove some in the mix as well).

notes - (with the addition of lemon and with potentially overserving a half a serving I tend to call this a 200cal meal, this takes approximately 1hr 25mins to walk off)

[lowspoonsfood]

Mock Tuna Salad

This is one of my favorite recipes, great for an anytime no-cook meal with high protein and some veggies as well as a good way to add a little variety to your packed lunches. My family calls it mock tuna salad, since it’s a vegetarian version with familiar flavor notes (and it can be vegan if you use vegan mayo alternatives).

I will say 2.5/5 spoons since you do have to chop some vegetables, but otherwise it’s just mix and eat. If you have a food processer, you could probably throw the onion, celery, pickle, and chickpeas in and zhuzh them. Feel free to eyeball the amounts to your preference!

Mock Tuna Salad

1 can (15 oz.) chickpeas

¼ cup mayonnaise (or vegan mayo)

¼ cup finely* chopped onion

¼ cup finely chopped celery

1 tbsp finely chopped pickle

2 tsp spicy brown mustard

¼ tsp salt

¼ tsp garlic powder

¼ tsp dill weed (or splash of pickling liquid)

optional:

¼ tsp dried parsley

pinch (1/8 tsp) cayenne

Instructions

Drain chickpeas and place in a medium bowl.

Mash chickpeas with a fork or potato masher until few whole chickpeas remain.

Mix in all other ingredients until fully incorporated

Add more mayonnaise if needed. 

Serve as a dip with crackers or pita bread, or use as a sandwich filling. Enjoy!

[beautyandlifestyleblog86]

Avocado and Chickpea Brown Rice Bowl with Baked Fish -

Ingredients:

- 1 cup brown rice

- 1 can chickpeas, drained and rinsed

- 1 ripe avocado, sliced

- 2 fillets of white fish (such as cod, tilapia, or halibut)

- 1 lemon, juiced

- 2 cloves garlic, minced

- 1 teaspoon paprika

- 1 teaspoon cumin

- Salt and pepper, to taste

- Olive oil

- Fresh parsley or cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

2. Cook the brown rice according to package instructions. Once cooked, fluff with a fork and set aside.

3. In a small bowl, mix together the minced garlic, paprika, cumin, salt, pepper, and a drizzle of olive oil to create a marinade for the fish fillets.

4. Place the fish fillets on the prepared baking sheet. Brush the marinade over the fish, making sure to coat both sides. Squeeze some lemon juice over the top.

5. Bake the fish in the preheated oven for 12-15 minutes, or until cooked through and flaky.

6. In a separate pan, heat a drizzle of olive oil over medium heat. Add the chickpeas and sauté for 5-7 minutes, until slightly crispy. Season with salt and pepper to taste.

7. To assemble the bowls, divide the cooked brown rice among serving bowls. Top each bowl with the sautéed chickpeas, sliced avocado, and baked fish fillet.

8. Garnish with fresh parsley or cilantro and an extra squeeze of lemon juice, if desired.

9. Serve the Avocado and Chickpea Brown Rice Bowl with Baked Fish warm and enjoy!

Serves: 2

This flavorful and nutritious bowl combines the heart-healthy fats from avocado, fiber and protein from chickpeas, whole grains from brown rice, and lean protein from baked fish for a well-rounded and satisfying meal. Enjoy!

[ourrecipebook]

Mango Chickpea Salad

Serving: 2-3 serving

Ingredients

For the protein rice

1 cup short grain white rice, rinsed well

1/2 block super firm tofu

1/2 tbsp cornstarch

1/2 tbsp soy sauce

1/2 tbsp hoisin sauce

1/2 tbsp avocado oil

For the crispy chickpeas

1 15 oz can chickpeas, drained and rinsed

1 tbsp oil

1 tsp smoked paprika

1/2 tsp ground coriander

1/2 tsp garlic powder

1/2 tsp onion powder

For the mango avocado salad

2 ataulfo mangos, cubed

1 medium avocado, cubed

Juice and zest of 1 lime

1 tbsp sweet chili sauce

1–2 tsp maple syrup, optional

1 jalapeno, seeds removed and finely diced

1/4 medium red onion, finely diced

1/2 English cucumber, seeds removed and finely diced

1/4 cup cilantro, minced

Kosher salt to taste

Directions

Cook your rice in a rice cooker or pot according to package instructions. Make sure to add a generous pinch of salt to the cooking water when cooking.

Preheat oven to 425F. Pat your chickpeas dry with a clean kitchen towel and transfer to a baking tray. Top with the oil and spices then season with a pinch of salt and spread out into a single layer on the tray. Place in the oven for 25-30 minutes, tossing half way and baking until crispy.

Place a box grater over another baking tray and use it to grate your tofu into shreds using the largest holes. Top the tofu with the cornstarch, soy sauce, hoisin sauce, and avocado oil. Toss to coat then spread out into a single layer on the baking tray. Bake in the oven for 12 minutes, toss and bake for another 5 minutes until golden.

Once the rice is cooked, transfer the tofu to the pot and toss until evenly mixed, adjusting salt to taste.

To make the mango avocado salad, combine the mangos, avocado, red onion, jalapeno, cucumber, cilantro and a generous pinch of salt to a large mixing bowl. To a separate small bowl, combine the lime zest and juice, sweet chili sauce and maple syrup. Stir well then pour over the salad then gently fold everything together to combine.

To serve, spoon some rice into a bowl then top with the mango avocado salad then the crispy chickpeas. Garnish with more fresh herbs as desired then enjoy.

Notes

Save some time and use some ready made rice. When I want one less pot to clean, I’ll grab a bag of frozen rice and heat it up in the microwave. Then all you need to do is add the tofu when it is done baking.

Season to taste. Salt will help to amplify the natural flavors added to this bowl. Start with a small amount then slowly add small amounts at a time while tasting to meet your personal taste. Everyone’s preference will be different, so see what works best for you.

For crispy chickpeas, make sure to pat them well with a clean kitchen towel. Removing excess moisture will help the chickpeas roast properly. It also helps to give enough space for your chickpeas on the baking tray, so spread them out in a single layer when roasting.

Fold in your mango and avocado right before serving. These two ingredients are the time sensitive ones. As soon as you cut into them, they will start to slowly oxidize, so leaving it till last will help preserve the freshness of your salad.

(Source)

[deliciously-vegan]

Indian-inspired Empanadas

[[MORE]]

1 tbsp butter-flavoured coconut oil 1 white onion, peeled and chopped

1 tsp garlic paste 1 tsp ginger paste ¼ tsp chili flakes

2 medium-sized tomatoes, diced 1 can (540 ml) chickpeas, drained and rinsed thoroughly 1 block firm tofu, crumbled 1 tbsp cumin 1 tsp coriander 1 tsp turmeric 1 tsp fenugreek powder 1 tsp curry 1 tsp garam masala 1/2 tsp black salt 2 tbsp tamarind paste 1 tbsp cilantro paste 1 tbsp pure maple syrup 1 tsp chili paste 1 tsp sea salt 1/4 tsp asafoetida (optional) 1/4 tsp black pepper

Heat coconut oil in a large saucepan over medium-low heat. Sauté onion for several minutes. Add the garlic paste, ginger paste and chili flakes and sauté for another minute or two.

Stir in the tomatoes, chickpeas, tofu, cumin, coriander, turmeric, fenugreek, curry, garam masala, and black salt. Cook for about 5 minutes, stirring frequently.

Stir in the tamarind paste, cilantro paste, maple syrup, chili paste, sea salt, asafoetida, and black pepper. Cook for another few minutes. Remove from heat and allow to cool.

Dough

4 cups all-purpose flour 2 tbsp cane sugar 1/4 tsp turmeric

1 cup cold salted vegan butter

1 cup cold water

In a large glass mixing bowl stir together the flour, sugar and turmeric.

Cut in the cold vegan butter. Using hands work in the butter until it is well-combined.

Pour in the cold water. Stir well. Knead for several minutes. 

Form a large ball. Wrap ball in plastic and chill for at least an hour.

Assembly

Preheat oven to 425 degrees F. Line two large cookie sheets with parchment paper. 

Remove dough from fridge and give it another knead. Roll dough out onto a floured surface. Cut dough into circles, about 4 inches across. Place circles on prepared baking sheet. 

Scoop one generous tablespoon of filling on top of each circle. Lightly wet the edges of each circle with a touch of water. Fold dough over top of filling and squeeze the edges together. Using the back of a fork, press edges down to seal fully. (Or use an empanada press.)

Poke a few holes on top of each empanada. Brush each empanada with a bit of non-dairy milk. Bake in preheated oven for 15 minutes.

Allow empanadas to cool for a few minutes before serving.

Yields; about 2 dozen empanadas.

[sniffanimal]

Hey boss do you have an actual recipe for that gyro bowl? Or do you just cook by vibes? Literally have been thinking about that thang for a whole day, lol

So, I've cooked *similar* things from recipe but I was going off pure vibes alone, BUT I can type up what I did in a sort of recipe-esque format for you! This may not be 1:1 exactly what I cooked, but it might be close?

Recipe for Donnie's Gyro Bowl below:

Ingredience (amount of each fed 3 people in excess, so maybe 4 servings?):

1lb Ground Lamb (can be omitted for a vegetarian friendly recipe, or changed for Protein Of Choice)

2 roma tomatoes

1 cucumber

1 zucchini

2 cans of chickpeas

1 large white onion

Dill weed (I ended up having to get dry, but fresh is better!)

Pearl Couscous (1 box, was roughly 2 cups of dry couscous)

greek yogurt (1 little cup of it)

1 lemon, or a decent amount of lemon juice

white wine vinegar

feta

"tuscan seasoning blend" which seems to be mostly basil, oregano, rosemary, thyme, garlic, and fennel.

"taco seasoning" which I used mostly for its cayenne, i would have liked to use paprika and cayenne together instead of relying on taco mix

Garlic powder (again, would have liked at least minced garlic if not fresh)

onion powder

red pepper flakes

Olive oil, butter, salt, and pepper

preheat oven to 400f. Dice tomato and zucchini (keeping them separate), and halve then slice thinly the onion. Zest and halve the lemon then juice into a bowl/cup. Dice half the cucumber, then grate the other half on the medium/large size holes on a box grater (or really finely chop it into mush).

Put the diced cucumber and half the tomatoes in a bowl and add half a cup of white wine vinegar and some warm water. Add a few tsp of lemon juice, salt, pepper, and Dill. Allow to quick pickle while everything else cooks.

drain chickpeas well and mix in a bowl with olive oil and what feels like the right amount of tuscan seasoning and taco mix powder. the peas should look well coated but not like Caked with Seasoning. Toss to mix and then spread out in a single layer on a greased cookie sheet. Bake for ~25 minutes depending on your oven. They might make popping sounds while cooking, be not afraid.

Melt a little butter in a pot and then add the couscous to toast it a bit before adding the same amount in water and then a little extra, maybe 1/4 cup extra. Stir in a generous amount of garlic and onion powders and boil for uhhh a bit until all the water has been absorbed. If couscous is undercooked and all the water is absorbed then add some more and cook until done. Keep warm until ready to serve.

In another pan, melt a bit more butter then add the lamb, stirring to break it up and brown it. I added a lot of the seasonings in different amounts, and some chili pepper flakes. Once cooked through, add half the tomato to cook with it. Once the tomato is soft and the lamb is fully cooked, remove from the pan and keep warm.

To the ~juices~ from the cooked lamb in the pan, add the zucchini and onion and cook well until the zucchini is soft and charred and the onions are soft. Season with Salt, Pepper, and Dill. Add more butter or oil if you didn't have any animal fats left over from meat.

To the greek yogurt, add the shredded cucumber, some lemon juice, dill, salt, and pepper. Stir to combine and taste to see if it's balanced.

To serve, put a layer of couscous at the bottom of the bowl, followed by chickpeas, the meat mix, the cooked veggies, the cucumber tomato salad, and then tzatziki sauce. Top with crumbled feta cheese.

The dish has such a mix of great flavors and textures and temperatures and heat and cream and lemon sour and its all just really really delicious. It did take maybe 40 minutes for me to cook but was soooooo worth it new favorite thing to cook for people.

Also if you were wondering, I went to the grocery store to buy everything I needed to make it more or less and it was about $35 and fed 3-4. The real expensive parts were the dill and the lamb, so those comprised $20 of it. If you already have dill, and omit or change the meat, it's a lot cheaper. Also its 2024 and groceries are expensive as hell.

[ronniefein]

Moroccan Spiced Vegetable Kugel

Back in September I posted a recipe for a dish (Couscous with Seven Vegetables) that is traditional on Rosh Hashanah among the Jews of North Africa. We love the dish so much that I made it several times, changing the spices a bit each time. Then, one time, I decided to use the same vegetables and seasonings but instead of serving them over couscous, mix them into a kugel.

It worked perfectly!

Of course the texture of kugel vs braised vegetables over couscous is quite different. But the flavors are reminiscent of each other and just as delicious, either way.

This is a good side dish for Thanksgiving. First, it goes so well with turkey. It’s a good choice for any vegetarians who might be at your table. and also, you can make it in advance

MOROCCAN-SPICED VEGETABLE KUGEL 

2 tablespoons olive oil

1 small onion, sliced

1 clove garlic, finely chopped

1/2 teaspoon chopped fresh ginger

1 carrot, peeled and cut into 1/2-inch slices

1 medium tomato, cut into chunks

1 small parsnip, peeled and cut in 1/2-inch slices, optional

1/2 cup cut up bite sized butternut squash

1/2 teaspoon ras al hanout (or use 1/4 teaspoon harissa plus 1/8 teaspoon each of ground ginger, turmeric and cinnamon)

3/4 cup vegetable stock

1 cup diced zucchini

1/4 red bell pepper, cut into bite sized chunks

1/2 cup raisins

1/2 cup canned chickpeas, rinsed and drained

Salt to taste

12 ounces egg noodles

3 eggs

Preheat the oven to 375F. Heat the olive oil in sautepan over medium heat. Add the onion and cook, stirring often, for about 4 minutes or until softened and beginning to brown. Add the garlic and ginger and cook for a minute. Add the carrot, tomato, parsnip and squash and stir the ingredients. Stir in the ras al hanout. Add the stock, bring to a boil, reduce the heat to medium low and cook for about 15 minutes. Add the zucchini, bell pepper, raisins and chickpeas. Cook for about 10 minutes more, or until vegetables are tender. Add salt to taste. Cook the noodles according to the manufacturer’s directions. Spoon the vegetables and pan fluids into the noodles and mix to distribute the ingredients evenly. Beat the eggs and mix them in. Place inside a baking dish and bake for about 35-40 minutes or until the top is crispy.

Makes 4 dinner servings, 8 side dish servings

[thevegans]

Chickpea and vegetable korma with brown rice.

Are you looking for a flavourful and nutritious vegan meal that is easy to make? Look no further than this chickpea vegetable korma with brown rice recipe. This dish is packed with protein, fibre, and a variety of colourful vegetables that provide essential vitamins and minerals. The creamy coconut-based sauce is spiced with a blend of aromatic Indian spices, making this korma a delicious and satisfying option for lunch or dinner.

Before we jump into the recipe, let's talk about some of the health benefits of the ingredients in this dish. Chickpeas are an excellent source of plant-based protein and fiber, which can help you feel full and satisfied for longer. They are also rich in folate, iron, and zinc, which are essential minerals for maintaining good health. Broccoli is a cruciferous vegetable that is high in vitamin C, vitamin K, and fiber. Red and yellow bell peppers are rich in antioxidants and vitamin C, while red onions are a good source of quercetin, a flavonoid that has anti-inflammatory properties.

Ingredients

For the korma:

1 can of chickpeas, drained and rinsed

1 head of broccoli, cut into florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

3 cloves of garlic, minced

1 tablespoon of grated fresh ginger

1 tablespoon of curry powder

1 teaspoon of ground cumin

1 teaspoon of ground coriander

1/2 teaspoon of ground turmeric

1/4 teaspoon of cayenne pepper (optional)

1 can of coconut milk

1 tablespoon of olive oil

Salt and pepper to taste

Fresh cilantro for garnish

For the brown rice:

1 cup of brown rice

2 cups of water

1/4 teaspoon of salt

Instructions

Step 1: Cook the brown rice

Combine the brown rice, water, and salt in a medium-sized saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.

Step 2: Prepare the vegetables

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and ginger and sauté for 1-2 minutes until fragrant. Add the sliced onions and bell peppers and sauté for 5-7 minutes until slightly softened. Add the broccoli florets and sauté for an additional 3-4 minutes.

Step 3: Make the korma sauce

Add the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using) to the skillet and stir to combine with the vegetables. Add the chickpeas and coconut milk and stir well. Reduce the heat to low and let the korma simmer for 10-15 minutes until the sauce thickens and the vegetables are tender. Season with salt and pepper to taste.

Step 4: Serve

Serve the chickpea vegetable korma over the brown rice and garnish with fresh cilantro. Enjoy!

This vegan chickpea vegetable korma with brown rice is a delicious and nutritious meal that is easy to make at home. The combination of chickpeas, broccoli, red and yellow bell peppers, and red onion provides a variety of essential vitamins and minerals, while the creamy coconut-based sauce is spiced with a blend of aromatic Indian spices that will tantalize your taste buds. So next time you're looking for a plant-based meal that is both healthy and flavourful, give this recipe a try!

[sbnkalny]

Optional,

age-empres

[foodandfolklore]

Gaia Burger Recipe

I got the idea for this recipe watching Youtuber Pro Home Cooks, and their recent video about how to get more leafy greens into your food. One recipe that stood out was the "Garden" Burger, where you make a veggie and lentil patty. However, the video doesn't really have measurements beyond what you briefly see on screen. So I decided to try my own version with a few tweeks. I gotta say, it was good, and I wanna share the recipe with you.

Need: 1 cup split lentils (any colour) 1 can chickpeas At lest one head of any leafy green (Romain, Kale, Spinach, Arugula, whatever) 1/2 cup of flour (any) 2 eggs (these are to help bind the patties together. You can use egg substitute if you're vegan) Optional Seasonings -Minced or Crushed Garlic (about 2 cloves worth) -1 Tbsp Onion Power -2 Tbsp Nutritional Yeast -Salt and pepper to taste

Cook up your lentils on stove top according to directions. You may choose to cook your own dried chickpeas rather than using canned. Cup of dried chickpeas should get what you need, just remember to soak them overnight before boiling to ensure they are nice and soft. You can also try using other kinds of beans like pinto beans or whatever you had on hand.

Once your lentils are cooked, drain them well. Now blanch your greens. Again, you can use any leafy green for this; I used a combination of Romain lettuce and spinach since that's what I had on hand. But you can use pretty much any leafy green.

After a minute or two of boiling, remove you greens from the hot water and hit them with cold water or ice bath. Once they are cool enough to handle, take a handful and squeeze out the excess water. Now chop up your greens with a knife.

Add your lentils, chickpeas, and chopped greens into a mixing bowl. Now you wanna manhandle it. Combine everything well, mashing some of the soft lentils and separating some large clumps of cooked greens so they spread out better.

Now you'll want to add your eggs, flour, and seasonings. I use garlic, onion powder, and Nutritional Yeast to help with the savory flavor. But you may choose to add other seasonings instead like fish sauce, Worcestershire, soy sauce, nori, ect.

Mix well with your hands until everything is well coated and combined.

Heat a pan on medium heat. Take a handful of the mixture and form a ball that's around the size of a tennis ball. Plop your ball on your pan and carefully smoosh down to flatten it. Fry for a few minutes until it starts to brown, than flip and cook on the other side.

Assemble

Toast your burger bun in the pan or in the toaster. Add some preferred sauce to your buns. I used mayo, but you can try mustard. My SO liked the BBQ sauce.

Now place your cooked patty on the bun. You can add lettuce, Fried egg, pickles, cheese, Onions, jalapenos; my fav was pickles :P Top with the other half of the bun and boom: 1 Gaia Burger.

This burger will not only taste satisfying, it will also leave you feeling full and nurtured for hours.

[francisfoodblog]

Chickpea and Kale Ricotta Bowl

For years, cooking has been a source of joy for me - something that I look forward to, regardless of anything else. The balance of flavors, textures, colors, and smells has always been something that has stricken passion inside of my heart and stomach alike, a passion I would never want to fade. Through the continuous nature of life, my love for cooking did not disappear - but it was allowed to slip to the wayside. Making meals went from creating something exciting and fun to yet another source of stress, the version of me that always wanted to eat at home becoming someone who was eager to order out instead. Today, and in the coming days, I've decided to make a change. That desire to produce recipes that are purely my own has returned - and, one step at a time, I'm determined to reinvigorate the person I used to be. This recipe is the beginning. A mixture of smooth ricotta, perfectly cooked kale, and crispy chickpeas topped with the bright zest of a lemon and the pure umami of grated Parmesan, I couldn't think of a better place to start. Besides - I'll eat anything that can be scooped onto slices of fresh bread. Chickpea and Kale Ricotta Bowl: serves 2

Crispy Chickpeas: -1 cup of cooked chickpeas, drained -1 teaspoon of cumin -2 tablespoons of cornstarch -salt and pepper to taste -flavorless oil such as vegetable or avocado for frying Sauteed Kale: -2 cups of raw kale washed, dried, and chopped into bite-sized pieces -2 cloves of garlic -hot pepper flakes and salt to taste -1 tablespoon of olive oil for sauteing Whipped Ricotta -1/2 cup of ricotta -one handful of fresh cilantro -salt and pepper to taste Top with: -lemon zest -parmesan cheese Serve with (optional): -fresh bread, naan, pita, or crackers Start by placing ricotta, cilantro, salt, and pepper in a blender or food processor. Blend until the cilantro has been incorporated fully to the ricotta, and the cheese has become fluffy. Set aside. For sauteed kale, add olive oil to a pan over medium heat alongside garlic and hot pepper flakes. Once the garlic has become fragrant, add raw kale and salt to promote wilting. Stir and cook until kale is tender, about five minutes. For crispy chickpeas mix chickpeas, salt, pepper, and cumin in a bowl. Mix until the chickpeas are evenly coated, then add the cornstarch. Mix once more until all of the chickpeas are well coated by the cornstarch. Then, using a sieve, remove any excess cornstarch from chickpeas. Once done, add flavorless oil to a pan over medium heat until the oil is warm. Add coated chickpeas and cook until crispy and light brown, stirring occasionally to avoid burning, about 10 minutes - chickpeas may stick together at first, but with some stirring and patience will detach from one another as they become crispy and browned. To assemble, add half of the whipped ricotta mixture to a bowl, followed by half of the sauteed kale, and finally half of the crispy chickpeas. Top with microbladed lemon zest and parmesan cheese. Serve immediately with bread, or your favorite dip-scooper.

[robbybirdy]

54. Baking therapy on a budget Ft. Genshin Characters: Collei

Hello, Every birdy. Today we are going to be making one of my sister's favorite foods. The food that she wanted for her birthday. Falafel.

Collei is a trainee forest ranger in the Forest of Sumeru. She has met characters from Mondsandt and is a victim of the Fatui (bad guys) as they experimented on her. Besides Lisa Collei is the first Sumerian character that people met, who read the manga. And her favorite food is Pita Pocket. Honestly, that was the reason my sister wanted Falfela for her birthday dinner. 

So for this recipe there really isn’t going to be much of a recipe per say. Because we are just going to be making it based off a box mix. 

But I do want to explain to everyone what Falafel is. Falafel’s are chickpea or fava bean, deep fried balls. They also have fresh herbs and spices in them. They are normally a Middle Eastern Street food. It can be served in many different ways. From the most notable one of being inside pita pockets with tahini sauce and veggies. But they could aslo be in salads or as side dishes. 

We did not have tahini sauce, but we did have sour cream and almonds. So we made a almond sauce. We made a almond paste and then put it in the sour cream. When I say we, I mean me and my mom. We tag teamed on this dinner and it came out really good. 

So we are going to make it according to the directions on the box.

In a bowl, you are going to add your mix and about 1 ½ cups of cold water. 

Late that stand for 15 minutes. 

Take a tablespoon of the mixture, and form them into small patties or balls. We decided it would be balls. 

Just note if the mixture does not allow to form balls, spoon the mixture into the hot oil, about a tablespoon size. 

Each tablespoon of mixture makes about one ball. 

You are going to heat your oil. Enough to cover the balls or patties. 

Now you are going to deep fry the falafel balls or patties for about 2- 3 minutes in the hot oil. Making sure that you turn them occasionally until the crisp is golden brown. 

Place the balls or patties on an absorbent paper towel to drain and serve hot. 

Slice and open up your pita bread, place your almond or tahini sauce inside, add in the falafel and then add in some cucumbers. And enjoy. 

My sister loved her birthday dinner, and she was happy that we ended up making it. And that makes it so worth it. 

I hope that you liked this recipe. Feel free to check it out for yourself. See you in the next post. Thank you.

Pinterest: Here

Recipe:

Vegetarian. Low sodium. 7 g protein per serving. 0 g cholesterol. Falafel is one of the most natural and well known traditional Mediterranean dishes. It is wholesome and delicious. Exceptionally nutritious and easy to prepare, hearty and full of flavor. Falafel is a tasty ideal accompaniment to salads or can simply be enjoyed as a main meal. Serve hot with hummus, tahini and pita bread for a delightful taste if the East, or prepare as patties and serve Mediterranean style as a hot or cold sandwich. Try our tasteful and healthy Mediterranean specialties and enjoy their truly different and delicious taste. Couscous. Tabouli Mix. Hummus with Tahini. Bulgur No. 3. Packed on weight not volume. No MSG. No artificial preservative. No coloring. www.sadaf.com.

cooking Instructions for 6 Portions: About 18 patties. 1. In a bowl combine and mix well the entire contents of Sadaf mix with 1-1/2 cup cold water. Allow standing for 15 minutes. 2. Take a tablespoon of the mixture, and form it into small patties or balls. If the mixture does not allow to form balls, fill the content of a tablespoon and fry in hot oil. Each tablespoon makes one ball. 3. In a skillet, heat (350 degrees F) corn oil or Sadaf grapeseed oil (enough to cover the patties). Deep fry the Falafel balls or patties for 2-3 minutes in the hot oil, turning occasionally until crisp golden brown. Place an absorbent paper towel to drain and serve hot. Store in a cool dry place.

[thepenguinhbo]

instagram is being increasingly unreliable, so i took the liberty to put the recipes down in text form under the cut. sadly i wasn't able to track down the sfeeha recipe, as the Instagram link only leads to an error page, it's not on her blog, and i only found a pinterest (eugh) pin with a tiktok video, but wasn't able to open the video on tiktok. if anyone is able to find this recipe, please let me know.

Creamy Homemade Hummus w/ Chicken Kufta & Salata ⏲🎞 * The brand of chickpeas you use makes a huge difference!! If you can - please purchase your dry chickpeas from your local middle eastern market* I used the ziyad brand Recipe: - 4 cups boiled chickpeas - 1 cup tahini - ice cubes (optional* only if needed) Water mixture: - 1/4 cup water ( cold) - 3 tsp salt (start with 2 and taste to preference) - 1 tsp citric acid Chicken Kufta: - 5 chicken thighs, 5 chicken breast ( blitz in a food processor) - 1 Serrano pepper, grated - 1 red bell pepper, grated (squeeze any moisture out) - 1 onion, grated (squeeze moisture out) - 6-10 cloves garlic, grated - Handful freshly chopped parsley - 1 tbsp salt - 1 tbsp black pepper - 1 tbsp cumin - 1 tbsp paprika Salata: - 2 tomatoes - 1 medium cucumber - 1 small red onion - Freshly chopped parsley - 2 tbsp olive oil - 1 tsp lemon juice - 1 tsp salt - Sumac to taste - Dried mint *optional, I didn’t add it Instructions: - Soak a bag of dry chickpeas overnight in a large bowl - The next morning, Drain the water & add your chickpeas to a pot with clean water - Add a heaping tsp of baking soda & bring to a boil. Right before it comes to a boil, you’ll notice a white foam - just skim the top until your water in 90% clear ( the foam won’t 100% clear up) - Once you skim your water & bring it to a bowl, continue to let it boil on medium to high heat for 1 hour. After 1 hour you’ll notice that your water has evaporated quite a bit & your chickpeas should be extremely tender - Drain your chickpeas & allow them to cool completely before putting together your hummus - In the meantime mix together your salt water mixture & set of the side - Once your chickpeas are completely cool, add 4 cups to your food processor. Blend until very smooth. Once smooth, add in your tahini & salt water (make sure to mix your salt water, you don’t want all of the salt to be stuck to the bottom of your measuring cup - Blend one more time until completely smooth and creamy - Add your left over boiled chickpeas to ziplock bags & freeze! Just thaw them whenever you want to make more hummus:) For the Kufta: - Add all of your ingredients into a large bowl. - Please make sure to squeeze out any moisture from your veggies, don’t forget like me :,) lol - Mix together with your hands, ensure that all of your ingredients & seasoning are incorporated properly - Refrigerate for at-least 1 hour before forming into your kufta shape. - To test the flavor, take a small amount of your kufta mixture & cook in a pan. See if you’re happy with the amount of seasoning! I personally added a bit more of each (taste to preference!) - Once you’re happy with the flavor, You can either grill, bake, or cook your kufta on stove top :) whatever you prefer - And you’re done !

Cheese Manakeesh* *this recipe i took directly from her blog, where it's labelled as cheese fatayer. The photos, however, are the same, which led me to believe this is the same recipe.

Sponge:

1 tbsp Active dry yeast instant yeast will work as well

2 tbsp Sugar

1 cup Warm water (lukewarm water from the tap)

1 cup All purpose flour 125 grams

Dough:

1 1/2 cups All purpose flour 188 grams

2 tsp Kosher salt

1/3 cup Olive oil

Cheese mixture:

3 cups Freshly grated mozzarella (fill up your measuring cup without packing in your cheese)

1 1/4 cups Feta

Handful Freshly chopped parsley

Garlic butter:

4 tbsp Unsalted butter

1/2 tbsp Garlic powder

1/4 tsp Kosher salt

Egg wash:

1 Egg

2 tbsp Water

Crust:

Handful Freshly grated mozzarella

Instructions 

Prepare your sponge:

Mix together your yeast, sugar, warm water, and flour in a bowl. Cover with a damp paper towel, and allow to sit for 10 minutes.

Prepare your dough:

After 10 minutes, add the rest of your flour (1 1/2 cups), salt, and olive oil to your sponge.

Take a large wooden spoon and roughly combine dough ingredients.

Now, you can use a stand mixer – but if you don't have one, with lightly oiled hands, knead your dough for 8-10 minutes on a clean and oiled work surface until smooth.

Don't add any extra flour to this recipe. The dough will start off quite sticky, but after several minutes of kneading the dough on an oiled work surface – it will eventually come together beautifully.

By limiting the amount of extra flour we add to the dough, we will be able to create a very fluffy, as well as airy bread for our cheese pies.

Next, separate your dough into 10 dough balls (each around 62-65 grams in weight). Cover with a damp towel and allow to rest for 10 minutes.

Shape your cheese pies:

After 10 minutes, lightly sprinkle flour on your work surface. Roll out each dough ball about a half an inch thick.

Once you've rolled out your dough – its time to build the crust.

Add a light amount of freshly grated mozzarella to the edges of your dough ( just plain mozzarella, not the filling we made). Start folding your dough over the mozzarella, pressing down to seal the edges. Watch video above for guidance.

Fold the edges of your crust into a diamond shape, pinching the top and bottom of your dough to enforce the shape even more.

Preheat oven to 425°f (218°C)

Baking your Cheese Fatayer:

Add your stuffed, and shaped dough to a lined baking sheet.

Brush egg wash on your crust, and brush garlic butter in the center of your dough.

Fill your cheese pies with your cheese filling. Be generous! Your cheese mixture should be completely used up after filling your last cheese pie.

Bake for 25-30 minutes. Every oven preforms differently, keep a close eye on them. You want the bottom of your pies, as well as your crust, to be beautifully golden.

Remove from the oven and allow your Cheese Fatayer to cool for a couple minutes.

Serve fresh with a nice cup of tea, and anything else you may enjoy!

How to store them:

Cover any left over cheese pies tightly, or store them in an airtight container. Store at room temperature for a couple days, or in the refrigerator for about a week.

Msakhan:

This dish is all about the olive oil!! Grab the highest quality olive oil you can find & be generous with it 🇵🇸

Recipe:

Chicken ~ * for boiling your chicken you’ll need: - 1 small onion, diced - 2 bay leaves - 1/2 tbsp salt

* Season your chicken with: - Adobo - Paprika - Sumac

Onions:

- 6 Large red onions chopped ( 6 large onions is enough for 4 medium sized Taboon breads) - 2 cups high quality olive oil - 5 Tbsp sumac - 1 tbsp salt - 1/2 - 1 tbsp black pepper

Bread: - Layer of chicken broth - Layer of high quality olive oil (for both sides of each piece of bread)

Instructions: - In a large pot, add cleaned chicken leg quarters. Bring to a boil

- Before it reaches a boil you’ll notice foam forming. Skim the top of your water until it runs clear

- Once your water runs clear + comes to a complete boil, throw in your onion, bay leaves, & salt. Cover your pot, and boil for 30 minutes

- In a large sauce pan, add your 6 chopped onions as well as your two cups of olive oil :,) sauté on medium to high heat

- Once your onions are nice and soft, throw in your sumac, salt, and black pepper.

- Continue to cook your onions on medium to high heat for a good 30-45 minutes (cover and set to the side when done)

- When your chicken is done boiling, add them to a tray. season with your adobo, paprika & sumac :) add some of your chicken broth to the bottom of your tray (to keep them juicy) and bake at the highest temp for 15 minutes, uncovered

Assemble: - Take your bread & brush on a layer of the chicken broth that you made earlier. Then rub a generous amount of olive oil on both sides of the bread

- Drain your onions, add a layer on top of your bread. You can also add a light layer of sumac on top of your onions as well. Repeat this process 4x

- Once you get to your 4th layer, add your chicken. Pop your tray under the broiler just until the edges of your bread are crisp (to your liking) then take the tray out

- Finish off your Msakan with freshly chopped parsley & toasted pine nuts

- And you’re done :,)

@mariyyum twitter post: Recipes that have been passed down to me by my Palestinian mother 🇵🇸, and I've had the honor of sharing them with all of you. #freepalestine

1: Cheese Manakeesh (cheese pies)

2: Homemade Hummus w/ chicken koufta

3: Msakhan (the National dish of Palestine)

4: Sfeeha (meet pies)

Follow her on: twitter instagram youtube tiktok and her own blog for more.

[vancrecipes]

Chickpea Salad

Ingredients

1 of 14 oz. can chickpeas, drained and rinsed

1 cup tomato or red bell pepper, diced

1 can black olives, sliced

1 cup cucumber, diced

1/2 cup red onion, finely diced

1 tsp salt

1 tsp black pepper

1 cup cooked quinoa (I used tricolor cooked and veggie broth)

1/3 cup parsley or cilantro, minced

1/4 cup salted pistachios or seed or nut of choice (I love walnuts, pine nuts & roasted pumpkin seeds too)

1/2 avocado, diced (optional)

Cumin Tahini Sauce ✨

2 tbsp tahini

1 lemon, juiced

3 tsp extra virgin olive oil

1/2 tsp sea salt

1 tbsp water

1/2 tsp cumin

Instructions

Wash and strain 1 cup quinoa with water. Bring 2 cups veggie broth to a boil on medium heat. Add the quinoa on low heat and cover for 15 min. Turn off heat and let sit for 5 minutes. Fluff with a fork.

Open the can of chickpeas and wash with water and strain. Bring 1 cup veggie broth to boil in a pot on medium heat. Add chickpeas, cover with lid on low heat for 15 minutes.

Add all salad ingredients, salt, and pepper to a large bowl.

In a small bowl, add all dressing ingredients and whisk or put into magic bullet until smooth and top on the salad and mix until well combined.

Optional: I added some cooked chicken to my bowl with the chickpea salad for a great dinner meal!

Enjoy!

Source: https://www.tiktok.com/t/ZTYWdAaNC

[xcelentei]

part finale of the batman advent calendar recipes, the last one is alfred's cucumber sandwiches but those are honestly just cucumber dill and cream cheese on buttered white bread, with salt and pepper to taste. anyway here's the soup bruce learned about when he was training in India. allegedly it tastes best as leftovers.

MANOR MULLIGATAWNY

2 tablespoons coconut or olive oil

1 medium yellow onion, finely chopped

1 cup finely diced carrots

2 celery stalks, chopped

2 garlic cloves, minced

1 white turnip, peeled and chopped

3 tablespoons curry powder (go white boy go)

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 15oz cans chickpeas, drained and rinsed

6 cups chicken stock, divided (you need 4 cups for one thing in the recipe, and 2 cups for another sauce.)

1/2 cup coconut milk

2 cups shredded, cooked chicken ("cooked" means you put spices on it. in the pan. so that it tastes good BEFORE it is soup.)

1/4 cup finely chopped cilantro

in large saucepan over med-high heat, heat the oil. add onion, carrots, celery, garlic, and turnip. cook, stirring occasionally, for about ten minutes until vegetables soften.

add curry powder, cumin, turmeric, salt, pepper, 1 can of chickpeas, and 4 cups of the chicken stock. bring to a low boil, then lower the heat to a simmer.

while simmering, combine remaining can of chickpeas and the remaining 2 cups chicken stock in a blender and puree until smooth. Add the blended chickpea sauce and coconut milk to the soup, stir to combine.

add cooked chicken to soup. stir well and continue to simmer for 10 minutes so flavors meld. serve in bowls, with cilantro on top for garnish.