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chickpea

Chickpea pancakes

10th January 2018 by bos.kitchen 4 Comments

chickpea pancakes with roasted chickpeas avocado and cashew cream sauce

Hello, friends! How’s 2018 treating you so far? Time is flying here and I’m thrilled to say this is my first month as a full time food blogger, I’ve finally given up the day job! It’s been a hot minute since I updated the blog, but I’m back with a simple, delicious savoury recipe for you. Perfect for anybody who is trying Veganuary or having a bit of a health kick, it’s free of any animal products, gluten or sugar and packed with protein. …

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Filed Under: Breakfast, Pancakes Tagged With: avocado, breakfast recipe, chickpea, gluten free, pancakes, vegan

Golden roti,curried carrot falafel and masala corn

7th September 2016 by bos.kitchen Leave a Comment

golden masala corn with turmeric roti and curried carrot cakes

Anyone who knows me knows how much I love Indian food. If I could eat one cuisine for the rest of my life, it would be Indian! I just love the complexity and layers of flavours and the huge variety of vegetarian dishes. Enter these vibrant golden roti with curried carrot falafel and masala corn.

This dish is a fusion of all the things I love, with a healthy twist to celebrate my lovely friend Janine’s carnival on her blog and Instagram page. The idea is to create a healthy version of our favourite ‘fast food’ and this recipe, although it looks quite long is actually very quick to prepare and satisfies all my ‘fast food’ cravings. It’s full of flavour and gives me everything I crave when hunger strikes- veggies, spice and protein. You can prepare the curried carrot falafel and masala corn in advance, so you only have the roti to make on the day, then you can eat this in less than 10 minutes! Check out the details on her blog here or if you’re on Instagram, use #healthyfastfood4 to see all the entries so far. I particularly love Tiina’s sweet potato sandwich with cashew cheese. Drool!

Golden roti, curried carrot falafel and masala corn

If you’re making the whole thing, make the carrot cakes first, then the corn masala and the roti last.

Serve with veggies of choice- I used tomatoes, shredded cabbage and massaged kale. For a speedy meal, prepare the carrot falafel mix in advance, store in the fridge and then shape and fry while you make your roti.

Curried carrot falafel

  • 1 tin chickpeas, drained and dried with a towel to remove any liquid
  • 3 large carrots
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp chili seeds
  • 1 tsp coconut oil
  1. Chop your carrots into small chunks and boil until soft. Drain, allow to cool, then mash in a large bowl with the chickpeas. Stir through the spices.
  2. Heat a skillet over a medium heat and add the coconut oil. Shape into little balls or patties and lightly fry until golden.

Corn masala

  • 2 fresh corn on the cob
  • 1 red onion
  • 1 red chili
  • thumb size piece of ginger
  • 2 tsp black mustard seeds
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp coconut/avocado oil
  • 2 cloves garlic
  • 1/2 tsp garam masala
  1. Heat a medium pan on medium/high heat with the coconut oil and add corn, onion, chili, ginger and spices. Fry for 7-8 minutes, then add the garlic and garam masala and cook for 5 minutes more, taking care not to let the garlic burn.

Golden roti

  • 200g fine cornmeal
  • 100g plain flour (can sub gluten free)
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 2 tbsp avocado/coconut oil
  • 1 chili, sliced very finely
  • 3/4 cup hand hot water
  1. Mix cornmeal, flour, salt, turmeric and oil together in a medium sized bowl with your fingers or a fork, until crumbs.
  2. Stir through the chili and add the water a little at a time, until a smooth dough is formed. Knead for a minute or two until soft and pliable. Split dough up into golf ball size pieces.
  3. Heat a frying pan or skillet to a medium/high heat and brush lightly with a little coconut oil.  Roll out roti into small disks, around 5mm thick. Lightly fry roti for three minutes each, turning half way through cooking.

 

Filed Under: Mains Tagged With: carrot, chickpea, curry, kale, masala, roti, sweetcorn, turmeric

Smoky chickpea tortillas with tahini sauce

13th April 2016 by bos.kitchen Leave a Comment

spicy roasted chickpeas in tortilla wraps with tahini and rainbow chard

When the weather starts warming up, I always want to eat more wraps and dips, they just remind me of summer. Who wants to spend time over a hot stove when the sun’s out? These smoky chickpea wraps with tahini sauce are quick to prepare (less than 45 minutes, which includes prep time), full of flavour and great for a party or summer lunch.

Recipe (serves 4, enough for 2 wraps each)

Smoky chickpeas –

  • 2 tins organic chickpeas, drained
  • 3 tbsp olive oil
  • Generous pinch of salt and pepper
  • 1 1/2 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp hot chili powder
  • 1/2 tsp smoked paprika (optional, still delicious without it)
  • 1 large handful of rinsed, roughly chopped leafy greens (I used rainbow chard)
  • 2 cloves of garlic
  • 1 fresh chili, deseeded if you prefer a mild heat
  • 1 lime (for final garnish)

Tortillas –

  • 2 cups of plain flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 tsp vegetable oil
  • 3/4 cup non dairy mylk, lukewarm (I used organic soya)

Tahini sauce

  • 3 tbsp tahini
  • 3 tbsp hot water
  • Salt and pepper
  • Juice of 1 lemon
  1. Preheat oven to 180°c.
  2. Start by making your tortillas. Stir flour and baking powder together in a large bowl. Add salt and vegetable oil to lukewarm milk and whisk briefly to incorporate. Gradually add mylk to flour and work mixture into a dough.
  3. Turn onto floured surface and knead for 2 minutes. Transfer dough to a bowl, cover with a damp cloth and rest for 15 minutes.
  4. While dough is resting, add chickpeas, 2 tbsp of oil, salt and pepper, paprika, cumin, chili powder and smoked paprika to a large roasting tin and mix until chickpeas are coated all over. Roast in oven for 30 minutes, or until golden all over.
  5. Back to your rested tortillas. Shape into 8 equal portions of dough. Flour your work surface and pat each ball into a 5 inch circle and roll out to 7/8 inch tortilla a little less than 1/4 inch thick. Cook in a dry hot skillet or frying pan. Fry for 30 seconds on each side until you see it blister.
  6. Cover tortillas with a clean tea towel to keep them warm.  Add 1 tbsp olive oil, minced garlic and chopped chili to a pan and cook gently, until fragrant, about 1 minute. Add the leafy greens and stir through until just wilted.
  7. Make your tahini sauce by mixing all ingredients in a jar with a fork. Add hot water little by little, until the sauce drops in runny dollops of a spoon. Mmmm.
  8. Now squeeze your lime over the chickpeas and serve alongside tortillas, leafy greens and tahini sauce on your finest table and devour immediately!

 

Filed Under: Mains Tagged With: chickpea, tahini, tortillas

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Easy buckwheat granola 🥣✨super crunchy, ready Easy buckwheat granola 🥣✨super crunchy, ready in 30 mins and totally flexible to whatever you have in your pantry! Have you ever made your own granola before?🤔I’ll never buy it again as it’s soooo easy to make at home and way cheaper and healthier than the shop bought stuff. Buckwheat is having a bit of a revival in my kitchen atm so I had to use it in this recipe, I love the texture and it’s totally gluten free👌This granola is naturally sweet but low in sugar thanks to a little maple syrup and a ripe mashed banana. Delicious with your fave dairy free milk (I used @dugdrinks 🥔 milk), yoghurt, on top of chia pudding or just as a healthy snack! I don’t think I’ve ever made granola and not be able to start snacking on it as soon as it’s out the oven 🤭 gotta be done. 

 Easy buckwheat granola 

- 2 cups rolled gluten free oats (can sub regular oats)
- 1 cup almonds, roughly chopped (can sub pecans or walnuts)
- 1 cup raw buckwheat (or sub more nuts)
- 1 very ripe banana, mashed
- 1/4 cup maple or agave syrup
- 1/3 cup coconut oil, melted
- 1 tbsp vanilla extract

Preheat oven to 150•c and line a cookie sheet with baking paper. Mix oats, almonds and buckwheat together in a bowl. In a small bowl, mix together the mashed banana, maple syrup, coconut oil and vanilla extract. Add to the dry ingredients and stir well until everything is thoroughly coated. Flatten on to prepared cookie sheet in one even layer and bake in the oven for 25-30 minutes, until the edges are just starting to turn golden. Allow the granola to cool throughly, it will get crunchier as it cools down. Break into chunky pieces and store in a jar for a month. 

#healthysnack #granola #granolabowl #cereal #cerealbowl #breakfastrecipe #healthybreakfast #veganbreakfast #glutenfree #plantbasedbreakfast #granolarecipe #breakfastbowl #veganbowls #dairyfree #breakfasttime #eatvegan #veganfood
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