Giant couscous with chickpeas and vegetables

Giant couscous with chickpeas and vegetables

There is cold weather and rain again this week in London. The Nature seems to be emphatic when is absorbing all human emotions, such as fear, anxiety and disappointment. We are powerless creatures in front of human madness. But, what actually pushes violence to arise? I wonder about all this, swinging myself on a string of indignation and outrage.

I often pass through London Bridge on board of the bus 149 coming from Manse Road. London has turned into a raped wounded city, as all those that have been claiming innocent victims every day. There aren’t any right words which are able to describe these last painful days… The world is a victim of human cruelty, a subtle form of ignorance and unconsciousness. Despite that, we cannot allow the fear to overpower ourselves, but we need to stay united and “fight” against it!

Today, I chose a recipe from Morocco: a giant couscous (or Israeli couscous) with chickpeas and vegetables This recipe has the aim to spread peace even in food. Let’s stop the violence with intelligence!

Stop violence, Peace and Love ♥

The recipe

Ingredients (for 3 people):

  • 300 g of Giant couscous;
  • 400 g of chickpeas (I prefer in a can);
  • 2 big aubergines;
  • 1 garlic clove chopped into small chunks;
  • Just enough fresh coriander;
  • Some mint leaves;
  • 2 table spoons of cumin seeds;
  • 2 onions:
  • Just enough balsamic vinegar;
  • Just enough extra virgin olive oil;
  • A pinch of salt.

Instructions:

  1. Preheat the oven at 180°C;
  2. Prepare couscous according to the instructions on the back of its packaging (basically, you cook it like pasta), then cool it in a bowl;
  3. Cut aubergines into chucks (I didn’t remove their peel) then cut tomatoes and onions into 4 parts;
  4. Place all the vegetables in a cooking pan with a little oil and garlic. Bake it for around 30 minutes;
  5. Finely chop coriander and mint leaves;
  6. When vegetables are cooked, combine them with couscous, add chickpeas and season them with balsamic vinegar, oil, a pinch of salt, cumin seeds, some coriander and mint;
  7. Serve it cold or at room temperature.

My advice…

Israeli giant couscous is not always easily available, then you can substitute it with Sardinian fregula, a kind of dried pasta that looks very similar to couscous. It is made of durum wheat flour worked by hand and comes in the form of irregular marbles. I guarantee the final result will be as much as delicious.

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Vegan chocolate cookies | Easy and quick recipes

Vegan chocolate cookies | Easy and quick recipes

I am seeking for curiosity and, with the return of the warm season, I found it in all things. Springtime has reawaken the sweetness, together with my fancy for the unknown, and the desire for freedom. This year, in the fields of Southern Italy, many red poppies have blossomed. I vividly remember the deep smell of those flowers which faraway look like the blood of the hills, left on the sun to be consumed.

I foster the positivity of these days and the sense of sentimentality of my country, in my little corner of paradise: the kitchen. Today, it looks much like my grandmother’s kitchen, where I spent my childhood cooking and baking with her. We were happy with little things: a hot oven, round glasses as cake tin, chocolate chips, a pinny dirty of flour, and our ingenuous laugh. That was our serenity: a tray full of just-baked cookies which I ate with people I love.

But now, let’s flee from reality, forget time and enjoy the Nature that rises again before our eyes. Let’s dress short sleeves and take a pool towel, so we can just lie in a park and watching the sky.

Find your serenity, it’s as simple as a drop of chocolate!

The recipe

Ingredients:

  • 250 g of cake flour;
  • 35 g of coconut oil;
  • 1 table spoon of cream of tartar;
  • 1 table spoon of baking soda;
  • 120 g of brown sugar;
  • 60 g of vegan butter;
  • 60 g of vegetable milk;
  • 80 g of chocolate chips.

Instruction:

  1. Preheat oven at 180°C;
  2. Combine butter with coconut oil and sugar;
  3. Combine one by one all the other ingredients with the mixture: sift flour, cream of tartar, baking soda, vegetal milk and chocolate chips;
  4. Mix carefully all the remaining ingredients;
  5. Form balls as big walnuts and flatten them slightly;
  6. Arrange them well separated on a baking tray covered with baking paper;
  7. Dough balls need to be baked for around 20 minutes. (be careful not to burn them!)
  8. Once the cookies have cooled, serve and eat them all!

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VEGAN SHORTBREADS

VEGAN SHORTBREADS

These cookies are deliciously simple. They are perfect with a cup of tea or coffee. This recipe will be great for those days when you’re starving… If you’d like to make them in a vegan-friendly way, you just have to follow my lovely recipe….!

These simple vegan cookies are made with some ingredients that I had at home. I’m pretty proud of the result and I just would like to share this incredible recipe with you!

INGREDIENTS FOR 15 COOKIES

300 g superfine flour,

100 g whole sugarcane sugar

230 ml seeds oil

3 spoons soy milk

Some lemon peel

A pinch of salt

½ tea spoon turmeric

1 jar apple and ginger jam (any brand will be fine)

PREPARE THE SHORT BREAD VEGAN COOKIES

Mix your dry ingredients all together: put flour, sugarcane sugar, a pinch of salt and curcuma powder.

Then combine all the other ingredients together: add soy milk, oil, and lemon peel.

Get all of the ingredients mixed together with no lumps, until your mixture becomes very smooth.

Wrap the short bread pastry and leave it in the fridge for about 30 minutes.

Take away the pastry from the fridge and stretch well the dough with a rolling pin. Place them in a baking sheet and cut them into rounded shapes.

Fill the dough with some jam. (I used home-made apple and ginger jam). Take some more pastry and put it on the filled ones. Make sure you close well their edges. Gently snip them on the top with a knife, as you can see in the picture.

Preheat the oven to 180°C and bake them for about 20 minutes.  Enjoy your breakfast!

Italian Blog: http://www.natureatblog.com/biscotti-di-pasta-frolla-senza-burro-vegan/

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