I try to eat things that are low glycemic index because I don't want to get diabetes. Sadly, I love baking and most of what I bake usually isn't too great for me. Luckily for me, however, there are a lot of great whole grain flours that you can bake yummy things with. Oat flour has been a favorite of mine forever, but it doesn't have gluten so you sometimes have to add something that does. Baking with oat flour often yields baked goods that are a bit on the crumbly side.
Do you know what else is a bit on the crumbly side? Scones! I love scones, and I especially love these scones. I adapted the recipe from Vegan With a Vengeance and added chocolate chips.
3 cups oat flour
2 tbsp baking powder
1/4 tsp salt
1/4 cup sugar (I used turbinado plus 2 dropperfulls of vanilla stevia)
Chickpea flour, as needed
1 1/4 cup soy or rice milk
1 tsp vanilla
1/3 cup vegetable oil (I used canola)
1/2 cup chocolate chips
Preheat oven to 400F and put some parchment paper on a cookie sheet. Spray with whatever you use for baking. I like Pam for baking (the kind with flour in it).
You know the drill. Sift together the dry ingredients (saving the chickpea flour for the end). Mix together the wet ingredients and the chocolate chips. Add wet and dry. At this point, check the consistency of your dough. VWAV says it should be "clumpy, not sticky." This is true. You don't want cookies. Too much moisture will kill the scone. Too little will dry it out. Start sifting in some chickpea flour until you get a thicker consistency.
Drop in giant spoonfuls on the cookie sheet and sprinkle the tops with some turbinado sugar. Bake for about 14 minutes. The scones should be fairly solid on top. The bottoms will be just browned. Cool on a wire rack.
I imagine that these would also be great with dried cranberries and almonds. I'll try that next time and add some almond extract instead of vanilla.
Enjoy!
Showing posts with label chickpea. Show all posts
Showing posts with label chickpea. Show all posts
Saturday, June 9, 2007
Thursday, May 31, 2007
Spicy Chickpea-Spinach Soup
Chickpeas are a staple in my diet. I keep canned and dried chickpeas on hand at all times. Dried chickpeas are best kept in jars with some kind of vacuum seal (the kind you keep flour and sugar in, for instance). These jars are also awesome because you can mix and match various legumes in them to make soup mixes.
Spinach is another staple in my diet. I used to eat it raw every day until that e coli debacle. Now I buy it fresh at my local farmer's market (in bunches, not bagged) or frozen (which is great for when it isn't in season or for making quick soups).
This soup is one of my favorites. Hearty and easy, but full of flavor. It was inspired by a Moroccan chickpea-spinach soup I had once at a vegan restaurant. You can keep the ingredients for this on hand at pretty much any time. It keeps well and tastes good in both the summer and the winter. You can also make a lot of variations of it, which I'll note at the bottom.
Spicy Chickpea-Spinach Soup
1 small white onion, chopped
3 cloves of garlic, minced
2 tsp chopped shallots
1 tsp whole coriander (or ground, if you prefer)
1 tsp tumeric
2 tsp cumin
2 tsp chilli powder
salt and pepper to taste
1 tsp oil for sauteeing (I use grapeseed, but olive works as well)
2 cups vegetable stock (the fake chicken kind if you can find it)
1 can of chickpeas (or about a cup and a half if you're soaking your own, in which case cook them first)
1 box of frozen spinach (or about 2 cups of packed fresh spinach)
1. Fry the onion, garlic, shallots, and coriander in the oil until the onions become translucent. Add the tumeric and continue cooking. It will smell very good. Be careful not to burn the spices.
2. Add cumin and chilli powder, then add half of the vegetable stock to deglaze the pan. Add the other half of the vegetable stock.
3. Add the chickpeas. It is very important that they be cooked already. If they are uncooked, you want to avoid cooking them in the broth. It will make them tough.
4. Defrost the spinach a bit in the microwave if frozen. Chop it into cubes to help it become incorporated. Add to the soup.
5. Let it all cook on medium heat until the spinach is no longer frozen and is soft. You do not want to boil it because the spinach will lose its color and taste bad.
6. Salt and pepper to taste. Serve in big deep bowls.
Variations:
-Add a can of diced tomatoes for a richer flavor.
-Add cayenne pepper for an extra kick.
-Before adding spinach, drop whole eggs into the soup, turn up the heat a bit, and let them cook completely. You'll end up with something sort of like hard boiled eggs in your soup. It's a good way to add protein and tastes good. Do not stir, or you'll get scrambled eggs.
-Add cubes of sauteed tofu to make it meatier. Freeze the tofu first to make it extra chewy.
-For a lemony (rather than spicy) soup, omit the chili pepper and cumin. Add lemon pepper and lemon juice instead. Lemon tastes good with both spinach and chickpeas.
Spinach is another staple in my diet. I used to eat it raw every day until that e coli debacle. Now I buy it fresh at my local farmer's market (in bunches, not bagged) or frozen (which is great for when it isn't in season or for making quick soups).
This soup is one of my favorites. Hearty and easy, but full of flavor. It was inspired by a Moroccan chickpea-spinach soup I had once at a vegan restaurant. You can keep the ingredients for this on hand at pretty much any time. It keeps well and tastes good in both the summer and the winter. You can also make a lot of variations of it, which I'll note at the bottom.
Spicy Chickpea-Spinach Soup
1 small white onion, chopped
3 cloves of garlic, minced
2 tsp chopped shallots
1 tsp whole coriander (or ground, if you prefer)
1 tsp tumeric
2 tsp cumin
2 tsp chilli powder
salt and pepper to taste
1 tsp oil for sauteeing (I use grapeseed, but olive works as well)
2 cups vegetable stock (the fake chicken kind if you can find it)
1 can of chickpeas (or about a cup and a half if you're soaking your own, in which case cook them first)
1 box of frozen spinach (or about 2 cups of packed fresh spinach)
1. Fry the onion, garlic, shallots, and coriander in the oil until the onions become translucent. Add the tumeric and continue cooking. It will smell very good. Be careful not to burn the spices.
2. Add cumin and chilli powder, then add half of the vegetable stock to deglaze the pan. Add the other half of the vegetable stock.
3. Add the chickpeas. It is very important that they be cooked already. If they are uncooked, you want to avoid cooking them in the broth. It will make them tough.
4. Defrost the spinach a bit in the microwave if frozen. Chop it into cubes to help it become incorporated. Add to the soup.
5. Let it all cook on medium heat until the spinach is no longer frozen and is soft. You do not want to boil it because the spinach will lose its color and taste bad.
6. Salt and pepper to taste. Serve in big deep bowls.
Variations:
-Add a can of diced tomatoes for a richer flavor.
-Add cayenne pepper for an extra kick.
-Before adding spinach, drop whole eggs into the soup, turn up the heat a bit, and let them cook completely. You'll end up with something sort of like hard boiled eggs in your soup. It's a good way to add protein and tastes good. Do not stir, or you'll get scrambled eggs.
-Add cubes of sauteed tofu to make it meatier. Freeze the tofu first to make it extra chewy.
-For a lemony (rather than spicy) soup, omit the chili pepper and cumin. Add lemon pepper and lemon juice instead. Lemon tastes good with both spinach and chickpeas.
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