November 27th, 2008


chickpea soaking panic

i have a chickpea dilemma.

i planned on making falafel, and i soaked 2 cups of chickpeas for about 24 hours.
then i realized my food processor is broken and i won't be able to use them right away until i borrow one tomorrow.

i didn't want to soak the chickpeas any longer (i heard they can ferment if soaked too long) so i dumped the water and rinsed them out and stuck them in the fridge last night.

is this an acceptable way of storing already-soaked chickpeas?
should i have kept them in water, or will they sprout?

(the recipe doesn't ask for them to be cooked after soaking, so that's why i'm asking for help and not just boiling them right away).

thanks :)

easiest, tastiest guacamole everrrr

i actually made it without the salsa and it still tastes delish.

3 avocados, diced
1 cup Fresh Tomato Salsa or prepared salsa
1 tablespoon lemon juice
1/4 teaspoon salt

Using a potato masher, mash diced avocados in a medium bowl, leaving them a little chunky. Add salsa, lemon juice and salt; stir to combine.
yields 8 servings

[Per Serving

Calories: 130 kcal
Carbohydrates: 7 g
Dietary Fiber: 4 g
Fat: 11 g
Protein: 1 g
Sugars: 0 g
About: Nutrition Info

Powered by: ESHA Nutrient Database
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Black bean experimental soup!

I randomly put these ingredients together, and they worked out great! I am 99% sure everything is vegan, so if something isn't, then I am terribly sorry!

Basically I threw it all in the pot after cooking the onions.

slice of a red onion (this was huge) and diced
2 garlic cloves

1 tomato, diced
two handfuls of already cooked brown rice
1 fairly large can of black beans, rinsed
pomegranate seeds (yes, that is right! I used about a handful)

soy sauce (Bragg's)
chili powder
chili flakes
lemon and ginger seasoning (it was premixed)
cajun spice (again, premixed)
juice of half a lime
bay leaf
vegetable broth

I am pretty sure that was everything. It was surprisingly delicious!