Hummus in rye boats

Another twist on this classic, today with lime juice and fresh herbs... served in small, delicious "boats" from Linkusuo.

Serves 6 to 8 (as an appetizer):
Chickpeas (400g - canned)
Fresh herbs (- parsley, chives, coriander - to taste)
Lime juice (2 tbsp)
Garlic (1 cloves - crushed)
Tahini (2 tbsp)
Extra virgin olive oil (2 tbsp)

1) Drain the chickpeas and rinse.
2) Combine the chickpeas, herbs, lime juice, garlic, tahini, in a food processor, and blend to a creamy purée.
3) Add more lime juice or olive oil to taste. 
4 ) Fill in the Original Rye Crisp and serve as an appetizer or a small ... but nutritious meal... delicious :)

Tomato hummus

An old and traditional hummus recipe with a great flavor twist... served with this amazing crispy spelt flatbread.

Serves 4 to 6:
Chickpeas (400g - canned)
Dried tomato (1 medium)
Lemon juice (2 tbsp)
Garlic (2 cloves - crushed)
Tahini (2 tbsp)
Extra virgin olive oil (2 tbsp)

1) Drain the chickpeas and rinse.
2) Combine the chickpeas, tomato, lemon juice, garlic, tahini, in a food processor, and blend to a creamy purée.
3) Add more lemon juice or olive oil to taste. Turn out into a serving small dish, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil.

Mixed beans and soy

Another version of this full of flavor and nutritious recipe.

Serves 2:  
Soy minced (frozen - 75g)
Mixed Beans (Cooked and drained - 200g) 
Garlic (1 clove - minced) 
Olive oil Tomato (1 - chopped) 
Fresh herbs (minced)
 
1) Heat the oil in a large pan over a medium heat. Add the garlic, soy, beans and tomato. Bring to a simmer and continue to heat gently for 10 minutes. 
2) Add the chopped fresh herbs. Add any extra seasoning if necessary. 
3) Serve over soft polenta, rice or on its own.

Smoked Tofu and Tomato Chickpea Wraps

This was the first time I used gram/chickpea flour, the result is amazing... great taste!

For the warps (makes 4):
Chickpea/gram flour (1 cup)
Water (1 cup)
Nutritional yeast (1 tbsp)
Salt (1/2 tsp)

For the filling:
Smoked Tofu (16 stripes -+ 200g)
Tomato (8 slices)

1) Heat a non-stick pan on medium-high heat with a bit of olive oil.
2) Add flour, nutritional yeast and seasoning to a bowl and stir to combine. Slowly add water, mixing well.
3) Add 2 tbsp of batter to the pan and whirl around to fill out the pan in a thin layer.
4) Cook until golden on both sides. Do the same for the other 3 wraps.
5) Fill with the sliced tomato and tofu and enjoy!

Virgin Salad

Serves 2:
Tomatoes (2 - cubed)
Potatoes (2)
Carrot (1)
Chickpeas(250g - cooked, drained and rinsed)
Red onion (1 - chopped)
Coriander (1 tbsp - chopped)
Olive oil
Black Olives (optional)

1) Peel the potatoes and carrots, cut into cubes and cook in boiling salted water until tender, add the chickpeas. Drain and set aside to cool slightly.
2) In a serving bowl mix all of the ingredients until well combined. 
3) Serve warm.

Hummus

Chickpeas (400g - canned)
Lemon juice (2 tbsp)
Garlic (2 cloves - crushed)
Tahini (2 tbsp)
Extra virgin olive oil (2 tbsp)

1) Drain the chickpeas and rinse.
2) Combine the chickpeas, lemon juice, garlic, tahini, in a food processor, and blend to a creamy purée.
3) Add more lemon juice or olive oil to taste. Turn out into a serving small dish, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil.
4) Serve with pita bread, carrots or other veggies.

Pumpkin, Chickpeas and Seitan Coconut Curry

Serves 2:
Pumpkin (280g - peeled and cubed)
Zucchini (100g - cubed)
Chickpeas (280g - cooked and drained)
Seitan (200g - small cubes)
Tomato Purée (1 tbsp)
Curry powder (2 tsp)
Turmeric (1 tsp)
Olive oil
Coconut milk (200 ml)
Salt
Corianders (2 tbsp - fresh, chopped)

1) Pour a good lug of olive oil into a large saucepan and add the pumpkin, cook in low heat until the pumpkin is tender.
2) Add the zuchinni, chickpeas and seitan and cook for 5 minutes.
3) Add the turmeric, tomato, curry and coconut milk. Reduce to a low heat and simmer for 5 minutes. Check occasionally and add a splash of water if it looks a bit dry.
4) Season and scatter with fresh corianders. Serve with white rice or naan bread. 

Chickpea and pumpkin duet

Serves 4:
Pumpkin (500g - peeled, chopped)
Chickpeas (250g - cooked, drained)
Water (500 ml)
Parsley
Salt
Olive oil

1) Put the pumpkin in a large pan with the chickpeas and the parsley.
2) Pour in 500ml of water, bring to the boil and cook until the pumpkin is tender.
3) Grind and season with a bit of salt and a sprinkle of olive oil.