Several people have asked me to guide them with transitioning to veganism over the recent years. I have some requests for recipes and the most recent one I got was for my Chick Pea (Garbanzo beans) Fritters or vegan patties. So here it is, the FIRST actual step by step recipe I have ever given out publicly, as I cook intuitively with no recipes, just the art. Good luck, bon appetite and plenty good vital eating! :) Recipes for Vegans Chick peas (Garbanzos beans) fritters Ingredients 1 (one) 16 oz bag of dried chick peas(or two cans of pre cooked beans) 1 medium onion (red or white) 2 tea spoonsful salt ( or more ) to taste Sprig of parsley, cilantro, thyme Clove of garlic (4 to 5) Medium green and red peppers) Teaspoonful red cayenne dried peppers ¼ cup of sesame/sunflower and flax seeds (more protein) 1/4 cup of potato flour ( to bind mixture) Directions If dried beans wash and soak in pot for up to four hours to soften before cooking to soften Rinse and add fresh water to cover (3 cups) and bring to a boil Simmer on medium heat for 30 minutes Add a pinch of salt to taste to the boil water and chopped onions, crushed garlic and cayenne pepper. When softened to crush, use a food processor or blender or hand pulverize (I do) the softened peas/beans .If using canned beans simply season and saute in skillet with fresh seasonings and crush to make patties Add the sunflower seeds mix, potato flour, fresh green and red peppers, onion, garlic , thyme, cilantro or other seasoning such as turmeric or a dash of curry powder to the crushed bean mixture after boiling fresh beans and shape into patties about palm size and about ¾ inch thick Heat skillet/fry pan with vegetable oil enough to cover patties to cook, cook until golden brown and turn cooking gently without flipping as some of the bean mixture may crumble. Serves up to 4 yielding at least 8 fritters(patties) which can be used in sandwiches or served in place of any meat dish and served with other vegetable entrees with peanut sauce, tangy tomato sauce or curry dishes. The image here shows a vegetable medley of baby bok choy, cabbage, carrot, and Chinese spinach cooked in sesame oil, and seasonings(color is from turmeric). the rear burner is Israeli peal cous-cous with sweet potato and pumpkin slices and right front burner are the chick pea/garbanzo bean fritters we learnt here. by HAILEMAHs EAT RIGTH~ LIVE RIGHT! group listings
Posted on: Fri, 28 Mar 2014 11:25:10 +0000
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