Chickpeas falafel recipe

rsz_psx_20161115_202104Chickpeas falafel recipe

Falafel is a Arab food. They are fried vegetarian chickpeas or fava beans fritters and they are often served with hummus (a sort of sauce) or other veggie sauces.

Cooking falafels in the traditional way is indeed a vegan food. They are traditionally fried, but you can alternatively bake them. They result healthier and lighter, as well.

Ingredients for 10 falafels:

250 g of dry chickpeas;

2 garlic cloves;

1 tea-spoon of cumin seeds;

1 tea-spoon of fresh minced coriander;

1 tea-spoon of fresh chopped parsley;

1 tea-spoon of baking soda;

2 thinly sliced onions;

Some salt;

Some pepper;

Some extra virgin olive oil.

How to prepare them…

You will need to soak dried chickpeas overnight for your falafel. (almost 12 hours)

The day after, wash and dry them accurately.

Put dried chickpeas in a liquidizer, add garlic cloves, some baking soda, some cumin seeds, and two tea-spoons of extra virgin olive oil.

Finely, chop the mixture up. Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir. over the bowl with plastic wrap and refrigerate fot 30 minutes. Add then some coriander, parsley and onion.

Preheat the oven at 200°C.

Meanwhile, form falafel mixture into round balls. You can make them smaller or larger depending on your personal tastes. Try to make 10 small round balls, at least.

Put them on a non-stick baking tray for 25 minutes. Once the falafels are golden, leave them cooking.

Serve the falafels fresh and hot; they go best with a plate of hummus and lots of vegetables

EVERYDAY LIFE HAPPINESS/Vegan Soup

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EVERYDAY LIFE HAPPINESS/Vegan Soup

Here I am back to the freezing London….

Warm temperatures of the most recent weeks are by now a distant memory.

Grey days are back to dominate over our heads and big scarfs are ready to wrap us warmly. Our daily routine, has being upset by the latest sorrowful events, including the earthquake in Italy; diseases; hunger; animal abuse; racism…

This world seems to go around ever more badly. But I don’t want you to stress anymore… So, I decided to focus on positive things and to enjoy only positive definite facts, like… FOOD!

Please tell me: has anybody ever escaped its troubles into food? Well, the answer is yes.

We all know that bad days are softened by fatty foods and sugary, but in doing so, my dear friends, no doubt, we’ll get funny pot-bellied!

 

We should always love each other, and, sometimes even the smallest action make the difference! That’s if you cook a flavored, hot, light dish and then you appreciate it in total relax.

So.. just pamper yourself!

We need healthy and strong people to struggle against this corrupted sick system. There isn’t a better way to keep fit with a healthy cruelty free diet!

Today I’m going you to suggest a delicious pureed soup. This soup is a great cold-weather comfort, so I think you won’t miss it at all!

It’s a very simply, healthy and satisfying soup – a great way to enjoy your vegetables!

 

Shopping list for two people:

300g of cooked chickpeas;

2 big chopped potatoes;

1 chopped onion;

Some extra virgin olive oil;

Salt;

Pepper;

1 liter of vegetable broth;

and… much love!

How to prepare it:

Let’s start putting a spoon of extra virgin olive oil in a pot, then add the onion until it gilds. Add the veggie broth. Add the potatoes and let them cook until they soften (about 15 minutes). Then, put chickpeas. Cover and simmer  it for about 5 minutes.

Add some salt and use an immersion liquidizer straight in the pot.

Taste, and add salt according to your preference. Heat the soup until simmering and you are ready to serve. Add some olive oil if you prefer and serve it better with a slice of bread.

Enjoy your dinner!

Natureat

Italian Blog: http://www.natureatblog.com/la-felicita-nei-piccoli-gesti/

STUFFED PEPPERS (VEGAN RECIPE)

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STUFFED PEPPERS  (VEGAN RECIPE)

A new recipe has been added to our kitchen!

Today, we suggest to try a very light and easy to cook dish: the vegan version of stuffed peppers.

I have to say, I don’t really like cooked peppers. I better prefer them raw, but this time I changed my mind. I can’t stop eating them!

Shopping list for 4 peppers:

–       4 peppers (choose the color you prefer). In this case I chose the red ones; –

–       100 gr of carrots;

–       150 gr of precooked peas;

–       A clove of garlic;

–       100 g cherry tomatoes;

–       100 g of “Arborio” rice;

–       Olive oil.

Spices:

Salt, pepper and curcuma

So, let’s start….

In a capacious pan put some olive oil, an unpeeled garlic clove, and let it cook slowly, until they golden.

Add chopped carrots and half cut cherry tomatoes. Rise the heat.

In the meanwhile, prepare peppers. Cut them in two parts and clean well their inner.

When tomatoes turn into a smooth cream (about 5 minutes), put peas, rice and the top of peppers. Add two glasses of water (or vegetable broth) to the rice, and cover it with a lid.

Cook rice for about 15 minutes and before it cooks, put it in the oven and let it finish cooking.

Put the lid off and let excess water to dry. Add spices.

Fill peppers with the mixture.

Put in the oven for 20 minutes  at 270 degrees.

Serve them hot!

Useful suggestions:

–       If you want to reproduce an irresistible crust grate some bread on the top of the rice before to put peppers in the oven.

Italian Blog: http://www.natureatblog.com/page/2/