Reheating it, I've added a few other ingredients - which has bulked it out a little so it's gone further, and also improved the flavor, I think.
First of all I added a bunch of kale, fresh from the garden. Yummy. Tastes even better because you feel all that green is good for you!
And for my last bowl, I've added a handful of currants. I loved the sweetness as part of the spice mix, and wanted to build on that a little, so the currants did the trick. Not too sweet, like I think raisins could have been, but the currants lift the flavor nicely.
These photos also show my chickpea crepes I made to go with it. I tried using the batter to make small blinis, but they tasted heavily of "bean" so I wasn't that keen on them. But the thin crepes don't taste beany at all - so could go with sweet or savory accompaniments.
Here is the chickpea crepe recipe: Makes 6 crepes.
150g chickpea flour (garbanzo bean flour)
1 egg or egg replacement
200ml water
I made the crepes on my aga, so put a non-stick sheet directly on the simmering plate (no frying pan needed) and poured the batter on there, so I didn't need any oil. I love making pancakes, crepes etc on the aga, directly on the plate!
But if you don't have an aga :-(, heat a little coconut oil in a frying pan. Add some batter and swirl it around the pan to spread it out into a circle and cook on medium heat until the edge start turning golden (~1minute). Flip it over and cook for another minute. Remove from the pan and keep warm.
These will make nice wraps too - quite flexible and strong enough to place lots of vegetables in them.
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