My favorite lazy girl meal is chickpeas pancakes (1/3
cup chickpea flour + 1/3 cup water) with either a whole bunch of burrito ingredients (black beans, lettuce, salsa, guac) or jus avocado.
Not exact matches
3 tablespoons
chickpea flour, sifted 150 ml (1/2
cup + 1/8
cup) hot water 150 g (3/4
cup) sugar 2 tablespoons canola oil 100 g (3/4
cup + 1 tablespoon) all - purpose
flour 2 teaspoons baking powder 50 g (1/4 plus 1/8
cup) cornstarch
Meatball ingredients: 2 teaspoons olive oil 1 medium eggplant, small dice (about 3
cups - worth of diced eggplant) salt
+ pepper 1/2
cup cooked
chickpeas 1/4
cup almond meal /
flour 1 tablespoon za'atar spice blend 2 garlic cloves, peeled
+ chopped 1/4
cup chopped flatleaf parsley 1 - 2 teaspoons lemon zest big squeeze of lemon juice 1/4
cup chickpea canning liquid (aka
chickpea brine / aquafaba) 2 slices of bread, toasted and roughly cut Preheat the oven to 350 degrees F.
Dry 1
cup chickpea flour 1
cup arrowroot
flour 2/3
cup + 2 tablespoons buckwheat
flour, plus more for rolling 1/4
cup evaporated cane sugar 2 teaspoons ground cinnamon 1.5 teaspoons xanthan gum 1/2 teaspoon sea salt
Bought vegan breakfast patties can be so expensive, and these satisfy the fast - food - like horrible / lovely cravings just fine I made them gluten free by subbing the
flour and wheat bran with just over 1 and 1/2
cups of my usual gf
flour (1:1:1 of
chickpea flour: arrowroot
flour: almond meal
+ about 2 Tbsp ground flax meal
+ scant 1 / 2tsp xantham gum for every 1
cup of mix) and they turned out fantastic!
1/2
cup + 2 tablespoons
chickpea flour (besan) 1 tablespoon rice
flour 1/8 teaspoon baking soda 1/8 teaspoon cayenne 1/4 teaspoon turmeric 1/4 teaspoon ground coriander 1.5 teaspoons cumin powder 1.5 teaspoons cumin seeds 1.5 teaspoons sea salt
for the fritters: 2
cups of cooked quinoa 2
cups of cooked peas 1
cup of loosely packed basil, roughly chopped 2 tablespoons of extra virgin olive oil
+ a couple of tablespoons for frying 2 tablespoons of
chickpea flour 1 teaspoon of kosher salt 1 egg, lightly beaten for the tarragon zucchini slaw: 1 zucchini shredded with a julienne peeler or mandolin 2 tablespoons of mayo (vegan or regular, etc) 1 tablespoon of lemon juice 2 tablespoons of minced tarragon a pinch or two salt METHOD Make the fritters:
for the shallot
+ herb socca (
chickpea flatbread): 1
cup of garbanzo bean
flour 1 1/4
cups of water 1/4 teaspoon of salt 2 tablespoons of extra virgin olive oil 1 clove of garlic, pressed or minced 1 spring of rosemary, minced a pinch of fresh oregano, minced 1 large shallot, thinly sliced with a mandolin several cracks of fresh black pepper
Ingredients: 1 green onion, 1/4
cup red pepper, 1/2
cup chickpea flour, 1/4 teaspoon garlic powder, 1/4 teaspoon sea salt, 1/8 teaspoon black pepper, 1/4 teaspoon baking powder, 1/2
cup + 2 tablespoons water.
Ingredients: 1
cup chickpea or garbanzo
flour (Bob's Red Mill makes a great one) 1
cup water 3 TBSP of olive oil
+ 1 1 TBSP of olive oil 1/2 tsp salt 2 cloves minced garlic 1 tsp dried oregano Toppings of choice (tomato sauce, pesto sauce, fruits, vegetables, cheese, nitrate free meats, etc) Instructions: Whisk together all ingredients save... Read More»