garbanzo beans

Very important sandwiches 👌🏼🌱 this is one of my favorite sammies ever and it’s really easy–5 ingredients if you don’t include lemon juice, salt, pepper, and hot sauce!

Toasted oatmeal bread with hummus, spinach, and avocado + chickpea salad 👅👅👅

vimeo

Adventures of Garbanzo: The Bean Dog

this was one of my favourite assignments c’: i wanna do more like this!

2

Chickpea Curry 

100% vegan. 100% delicious. 

I chronicled the journey on Snapchat. Message for my snapchat name.

Ingredients 

1 can chickpeas/garbanzo beans, drained and rinsed 

1 28oz can of whole, peeled tomatoes 

1 cup chopped mushrooms 

Spice blend - 1 tsp of each (garam masala, curry powder, cumin, tandoori masala, kosher salt, pepper, smoked paprika, and turmeric 

3 large cloves garlic, minced 

½ large onion, finely diced 

1 tsp tomato paste 

Vegetable broth 

Cilantro for garnish 

Salt and pepper to taste 

Rice for serving 

Olive oil

Directions 

In a large pan, heat olive oil over medium heat. 

Once the oil is to temperature, add in the onions and garlic. 

Cook for about 1 minute then add in the mushrooms. Add more oil if necessary. 

Add salt and pepper and cook for a few minutes to develop color. 

While the vegetables are cooking, puree the peeled tomatoes. 

Once pureed, add in about half to the vegetables. Add in the seasoning blend. 

Bring to a low simmer then add in the chickpeas. 

Bring to a gentle simmer and let simmer for 2-3 minutes then reduce the heat, cover with a lid, and let cook for 15 minutes. 

After 15 minutes, taste the curry and adjust the seasoning as needed.

At this point, adjust the thickness of the curry. Add more tomato puree or add a small splash of vegetable broth. 

Increase the heat to medium and cook for an additional 10 minutes. 

Add in cilantro and stir. 

Serve while hot. 

Enjoy! 

Wrapped Around; pt.4

Jimin x Reader x Tae // College!AU // 9.7k words

Originally posted by jinsthighs

Summary: Freshman year was a mess and sophomore year doesn’t seem to be looking too good either. You know boys like them are no good for you but maybe they’re just your kind of type

Genre: Fluff, Angst

A/N: ha ha ha. I’m so horrible at updating wtf but here ya go guys, part 4! sorry for the wait! (p.s: there was a part 3.5!)

Part 1 | Part 2Part 2.5 | Part 3Part 3.5

Previously…

As your cousin speeds forward, closer to his house, you can’t help but laugh to yourself. You were mixed with equal parts of dread and excitement, longing to wind down the window to shout out their names but at the same time wanting to hide away, hoping that you wouldn’t run into them at all. What a turn of events. Looks like it was going to be a fairly interesting winter break after all.


Standing in the aisle of the supermarket, you glance at the list in your hand then back at the rows and rows of a variety of canned beans. Who knew there’d be this many type of beans? You casually strolled down the aisle, your eyes kept peeled for the one that said garbanzo beans, whatever that meant. 

A short bell rings signaling the arrival of new customers but you’re oblivious to the sound as you continue searching for the can of beans. You hear a loud smack accompanied by a short scream and you spin around, curious as to what the ruckus was about.

“What the hell, Jimin?! That hurt!”

Shit.

You recognise that voice and you definitely recognise that name. Maybe your mind was playing tricks on you because what were the odds of meeting them in a supermarket of all places? Maybe that wasn’t Taehyung’s voice and perhaps there could be another Jimin in this town… Jimin is a common name after all, you reason. You exhale deeply, returning your attention to the cans in front of you, you finally find the can of garbanzo beans and put it into the basket that was dangling off your arm.

“Not so nice having a taste of your own medicine huh Tae?”

Tae.

Maybe… Maybe there was another Tae in this town too?

Light laughter fills the air and you stiffen up because that distinct laugh definitely belongs to the Jimin that you knew.

Your mind is in a frenzy as you let the fact that you were mere metres away from them sink in. You turn on your heel abruptly, speed walking down the aisle away from the boys. 

Keep reading

3
Citron Rosemary Hummus.

After I made my first batch of infused salts, a friend asked me for genius ideas as to how she could use them. Though there are a bunch of fun ways to get savory with salt both as a food and as a DIY beauty product (more on that front soon!), this hummus perfectly showcases the herby fullness of rosemary and citron’s sunny tang.

It’s a mild dip (no tahini involved), brightened by yogurt, fresh lemon juice, and gently sautéed garlic with the olive oil it was cooked in. Best part? It takes 5 minutes to make if you’ve got pre-cooked chickpeas, and lasts throughout the week for perfect lunch- and snack-times.

Get the recipe here!

6

Spring Salad 

No written recipe. Roasted some chickpeas at 405 degrees Fahrenheit for 20-25 minutes in a spice blend of smoked paprika, sweet paprika, granulated garlic, turmeric, kosher salt, pepper and extra virgin olive oil. made a spinach salad with thinly shaved red onions, Roma tomatoes, leftover chicken, and my failed attempt at an avocado rose, lol. made a dressing of peanut sauce thinned out with a little rice vinegar and liquid aminos.

‘twas incredible. 

also completely vegan/vegetarian without the chicken! 

This Vegan Cheese Recipe Is So Good You Can Finally Give Up Dairy

Ditch the dairy with this mouthwatering recipe for vegan Camembert—made with cashews!

Cashew Camembert
Ingredients:

2 cups raw cashews
2 tablespoons unrefined coconut oil, plus more for greasing the pan
¾ cup aquafaba (liquid from canned garbanzo beans)
½ teaspoon Celtic sea salt
1 teaspoon white truffle oil

Easy Pre-Prep:

Place the cashews in filtered water in a small bowl. Cover and refrigerate overnight.

Directions:

1. Lightly oil a 4 x 2-inch pan with coconut oil.
2. Drain the cashews. Place the cashews, aquafaba, salt, coconut oil, and truffle oil in a Vitamix pitcher.
3. Process first on medium speed, using the plunger to evenly distribute the mixture.
4. Gradually increase the speed, stopping intermittently to redistribute the mixture until it is smooth.
5. Transfer the mixture to the prepared pan and smooth out with a rubber spatula. Cover with a round of parchment paper cut to fit the pan.
6. Dehydrate for 24 hours at 90 degrees. Transfer to the refrigerator for 24 hours.
7. Run a sharp knife around the edges of the mold. Turn the cheese out onto a cutting board and remove the sides. Run the wide, flat side of a large knife under the metal round, pressing upwards to separate the round from the cheese. Smooth the cheese surface with rubber spatula. If desired, place in a humidifier for 1 to 3 weeks. Rub fine sea salt over your cheese after a few days and then repeat every few days or so to prevent black mold.
8. Serve.


Big thanks to Julie Piatt, the genius behind This Cheese is Nuts! Delicious Vegan Cheese at Home! for being kind enough to share this amazing recipe.

From sharp cheddar and smoked gouda to cashew truffle Parmesan, this brand-new cookbook is chock-full of mouthwatering plant-based cheese recipes (and gorgeous pics). It also tackles one of the biggest issues faced by vegans: how to make delectable vegan cheeses that are just as satisfying as their dairy counterparts.

The cookbook goes on sale June 13, but there’s no need to wait. Click here topreorder your copy today!

Recipe reprinted from This Cheese is Nuts: Delicious Vegan Cheese at Home by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2017, Julie Piatt.

* Photo by Leia Vita Marasovich

Protein

Garbanzo beans are a great source of dietary protein. Vegetarians would do well to add garbanzo beans to their diets. When paired with whole grains, garbanzo beans provide a source of protein comparable to that of meat or dairy products, without the worry of saturated fat or cholesterol. One cup of garbanzo beans supplies roughly 27 percent of daily protein requirements.

Fiber

Garbanzo beans, like other legumes, are rich in dietary fiber. Garbanzos contain both soluble and insoluble fiber. Each type of fiber works in different ways to keep the body in healthy, working order. Soluble fiber works in the digestive tract to move excess cholesterol out of the body. Insoluble fiber helps to prevent constipation and other digestive disorders. One cup of garbanzo beans supplies almost half of the recommended daily allowance of dietary fiber.

Manganese

Garbanzo beans contain significant amounts of the trace mineral manganese. Manganese plays an important role in energy production. It’s also an important component in the body’s antioxidant activity.

Folate

Garbanzo beans are also a good source of folate. This nutrient is vital for women of childbearing years. Consuming adequate levels of folate prior to pregnancy can prevent certain birth defects, such as spina bifida. One cup of garbanzo beans contains 70 percent of the RDA for non-pregnant adults.

Iron

Garbanzos beans are a good source of iron. Iron is important for energy production. Deficiencies often result in fatigue. Iron is especially important to menstruating women, as significant amounts of the mineral can be lost due to heavy periods.

2

How to Make Hummus Without a Recipe

Today: All you need to turn a can of chickpeas into the most versatile dip around is a food processor and a little creativity (and some good olive oil won’t hurt, either).

Here’s how to make it:

1. Choose your flavor. I like to evaluate my fridge and pantry to see what needs to be used up. I might find a half-used jar of pesto or a spice blend and decide to mix it in. If you’re not a huge fan of chickpeas — or you’re tired of classic hummus — you can replace up to half the quantity with roasted vegetables. I’ve found that starchier veggies like sweet potatoes, beets, or carrots (pictured here), work best. Chop carrots or sweet potatoes, toss with olive oil, salt, and pepper, and roast in a hot oven, between 375° and 425° F, until soft and caramelized. For the beets, wrap them in aluminum foil and roast until tender, 35 to 50 minutes. Peel the beets once they’re cool, then give them a rough chop.

2. Bust out your food processor. To make good hummus, you’ll need to purée the mixture until it is super smooth. Chickpea mash can be tasty, but that’s not what we’re going for here.

3. Combine everything. Dump around 2 cups of chickpeas (or, if you’re going the vegetable route, 1 cup chickpeas and 1 cup roasted vegetables), around ¼ cup of olive oil, a few dollops of tahini, the juice of a lemon, a chopped garlic clove, and a large pinch of salt into the bowl. Add spices, like smoked paprika (shown here), za’atar, or cumin.

4. Blend it. The mixture will come together fairly quickly, but let the machine keep running. Depending on your food processor, this can take between 1 and 4 minutes. Once the hummus is silky smooth with no visible chunks, taste it. Bland? Add more seasoning and salt. Flat? Add some more lemon juice and olive oil.

5. Make it last. Hummus is the queen of versatility. Spread it on sandwiches, eat it with pita chips as a snack, or dollop it on your salad. You can’t really go wrong — just keep it away from your dessert.

https://www.yahoo.com/food/how-to-make-hummus-without-a-recipe-108673949889.html

4

Garbanzo Bean Fajitas
Sauteed Garbanzo after rinsing and straining, add some Braggs Liquid Aminos and sprinkle packet of fajitas seasoning while cooking
Finished with fresh red bell peppers also sauteed with fajitas seasoning and lemon
topped with Spinach and strawberries for color and flavor

I prefer switching up tomatoes in place of strawberries sometimes…nice flavor switch up and healthy! 

SNACKS ON-THE-GO: Spicy Roasted Chickpeas

This addictively crunchy travel snack has high protein and fiber content to keep you full and nourished while you’re in flight. Bonus: Cayenne pepper provides a metabolism boost with a touch of spice. Pack this snack in Ziploc bags and you’re ready to go!

To Make: Heat the oven to 400F and place a can of chickpeas, drained, in a bowl. Toss with 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon cayenne pepper, and ½ teaspoon salt, until well coated. Spread the chickpeas onto a baking sheet in a single layer and bake for 30 minutes.

https://www.yahoo.com/food/7-healthy-diy-airplane-snacks-114777658291.html

Up close and personal with annoying shoppers

At one time I lived in a shitty apartment in a very fancy part of Montreal. The grocery stores near me were either small organic independent shops, or one large but expensive grocer. We’re talking prices like $5, on sale, for a single red pepper. What I saved in rent went to my food budget.

The stores could charge this amount because their regular customers were very well off. Rich Montreal Quebecois have a certain air about them. Rude, aloof, and full of themselves. Going shopping was a lesson in patience until I learned how to amuse myself and not get flustered.

For some ungodly reason, the grocer was the socializing spot for these rich people. Every isle had groups of people chatting away with each other or had people on their phones. They would be sort of polite and hug the walls, but they would never move from their spots. If I needed a can of chickpeas, I’d point behind them and politely say excuse me. So meek and unassuming- my downfall. They would hold up a finger and imply that I should wait until they were done. They were never done.

After months of trying to get my shopping done in a reasonable amount of time, I had enough. If they were going to be rude, I would be too… but in the pettiest and most uncomfortable way possible. My new attack plan was this. I would ask to grab the item, and if they didn’t move, I would grab it anyway! But oh no, I wouldn’t just push past. I got way up in their personal space. I would step as close as possible, with my face right next to theirs, and reach with my arm on the other side of their head. We might as well have been kissing, it was that close. Then I’d move on and continue my shopping.

I made it a game- how uncomfortable I could make them but still be as respectful and polite as possible. 10/10 would recommend. The looks on their faces as they were forced to pause their conversations were priceless. I’m just an ignorant English girl after all. No one ever confronted me on my etiquette. And I cut my shopping time in half.

Tldr: shared breathing space with gilded statue shoppers to get my garbanzo beans.