These dope little treats are a sneaky way to get some vegetable-based protein or 'beef' up a meal. Fully gluten-free and vegan, pretty much everyone will eat and enjoy them without realising they're made from chickpeas. Ready for round two? Add some grated goodies and make badass fritters with none of the eggs and all… Continue reading Cheap asf. chickpea pancakes
I've made these little biscuits on three occasions this week, though never exactly the same each time - a touch of fennel seeds one time, maybe using whole wheat flour the next - and I'm pretty amazed that no matter how many little tweaks I make they come out fragrant and oh-so-moreish every time.
Bread, at its simplest, requires no other ingredients than flour and salt. And since most of us are lucky enough to have access to running water - and can probably afford a bag of two dollar flour - the dream of homemade bread needn't be a complicated one.
I've come to use it instead of tomato paste on pizzas, and a dollop will often brighten up an Asian stir-fry sauce well too. Though ultimately, to have a relish like this on hand for cheese toasties is almost entirely reason enough.
I started to become excited about what we could grow here and how to celebrate it. If seasonality were a mission, I'd totally accept.