What's cooking here? Vege snacks

hummus

1 cup dry chickpeas, soaked overnight in cold water, 1/3 cup light tahini paste
1/3 cup of ice water
3 tablespoons of lemon juice
2 - 3 cloves of garlic
1 teaspoon of baking soda
salt pepper

Drain the chickpeas soaked overnight and rinse. Pour plenty of fresh water, add a teaspoon of baking soda and bring to a boil. Cook for about 40 - 60 minutes, drain the cooked chickpeas and rinse thoroughly. Transfer to a blender vessel, add tahina, salt, lemon juice and garlic and mix everything into a very smooth paste, using a silicone spatula. Slowly add ice water to the thick paste, mixing all the time. Mash the hummus until the water is perfectly combined with the paste and the whole thing turns into a light, smooth cream, transfer the finished hummus to a bowl and sprinkle with your favorite additions. Eat with pita bread, bread or fresh vegetables, keep tightly closed in the refrigerator for up to 5 days.

falafel

300 g dry chickpeas (soaked overnight in cold water)
1 onion
2 cloves of garlic
4 tablespoons of finely chopped parsley
1 teaspoon ground cumin
1/2 teaspoon of ground coriander seeds
1/2 teaspoon ground cardamom
1/2 teaspoon of cinnamon
1/4 teaspoon of chili
1/2 teaspoon of baking soda
1 teaspoon of salt
frying oil

Drain the chickpeas, rinse and grind in a grinder together with the onion. Add baking soda, salt and the rest of the spices to the ground mixture, if you don't have ground spices, you can also grind them together with chickpeas. Mix everything thoroughly and add 1-2 tablespoons of ice-cold water - the mass is good when pressed in your hand, it easily takes shape. Cover tightly with foil and set aside in the refrigerator for half an hour or more. Heat oil in a large frying pan. Scoop out a spoonful of mass and form small, slightly flattened balls. It is important to squeeze them carefully, otherwise they will fall apart. Put the formed falafels into the hot oil in a pan and cook for 2 - 3 minutes on each side. Then put it on a plate lined with a paper towel to drain the fat and serve it immediately with fresh vegetables, salads or hummus.

PEA DIP

1 can of canned peas

1 tablespoon of oil / olive oil

1 small jar of capers / olives

salt

Drain the peas. Put all ingredients into a blender and blend.

Salad

Iceberg lettuce

A cherry tomato

Onion

Melon (watermelon, strawberries, plums, who likes what 😉)

Pepper

Slice all ingredients and mix.

Salad dressing

4 tablespoons of French mustard

1 tablespoon of agave syrup

1 tablespoon of oil

a few basil leaves

salt

Put all ingredients into a blender and blend.

Pastes taste great with wholemeal bread, crackers, fresh vegetables, e.g. carrots, kohlrabi, celery.

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