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hamburger beans chickpeas

I already had the idea to make meatballs with beans - and soon I will post a pie beans! -, But then I ibattuta gustovegan's blog so I decided to try her recipe, but making some changes ..

first - since I do not like the frying oil and use it only to raw XD - I did not make the croquettes, but I cooked the burgers in the oven in a pan with a thin film of oil.

Then I used the red onion, which I felt was most suitable for its sweetness, and I removed the black pepper first, because I do not like very much then because I had not .. "^ _ ^

the result ..?

veg-style burgers really tasty!: - P Try it! -)

Ingredients:

- 100 gr of beans

- thyme

- breadcrumbs

- red onion (to taste, about 2 fingers)

- 2 tablespoons shoyu and 2 / 3 tablespoons water

preparation:

soak the beans for about 12-13 hours (overnight) and boil in a pot until they are soft restricted to cooking and water (more or less than 1 hour and 15).

hours in a container pour the remaining cooking water, beans and break them with a fork until dough to create a fairly compact. Add some thyme and onion stew of mice previously made with water and shoyu. Mix. Shape into meatballs (if you could not because the dough is too dense / add soaking water / bread crumbs) to pass in bread crumbs and place in a baking pan greased with some oil (if you want to make the shape slightly Burger pressure giving the typical form "crushed"!). Bake at 160 x 20 min.

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A puff escaped

having people to dinner Saturday evening I decided to try to make profiterol lemon.
bigne But they did not come to much and I opted to serve the cream into glasses with the first ... Hear hear strawberries, English course, and frankly were not bad.
Kremlin really good because it is neither too sweet nor too bitter.
However, the combination was perfect, and I tell you to do.

LEMON CREAM 750ml milk

2 +1
organic lemons 200g sugar 3 egg yolks


60g flour 1 tsp vanilla essence 250ml whipped cream


First boil the milk with the peels of 2 lemons for 3 / 4 minutes (careful not to cut the white part of peel) to cool and remove skins.
Meanwhile, beat the yolks to the sugar, flour, vanilla essence, the juice of 2 lemons and lemon zest left.
When the cream and well beaten, pour in wire milk and when well blended and bring to simmer, being careful to turn all the time.
Remove from heat and when cold add the whipped cream.
Refrigerate for at least 2 hours.
Serve in cups with the cream over the strawberries into small pieces, or even try to blend them.

B

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light bran muffins, spiced tea, cocoa and orange


I know, I know ... this month in terms of dishes I beat the sluggish !!!!... but there is one word that justifies my absences Blog: DIET!
.. and yes, eating is one of the pleasures of life but just to enjoy it, it is important to have a self-examination from time to time .. so now, after more than a month, satisfied with the achieved weight I come here, now with one of the recipe that made me more company in this period of "forced labor service "!!!!
.. the recipe was created by the reworking of the "soft Ciambellone of Adelaide, which I adapted to the ingredients in my diet gave me. It is
out a tasty and healthy option ideal for breakfast or a snack between meals. Useful little curiosity: did you know that oat bran is a real ally to the human being? It has great ability to be a "catch calories." Once it arrived in the small intestine in contact with water form a gel that looks just catch some of the calories of the foods we eat. The recommended dose is 3 tablespoons per day.
.. and now here's the recipe. With these doses, you get 8 muffins.

8 tablespoons of oat bran
4 tablespoons of wheat bran 2 eggs

a scant teaspoon of liquid sweetener 1 packet yeast

90 grams of the spice (I used orange and cinnamon)
50 g rice oil
a jar of quark
meager 0.1% fat 1 tablespoon cocoa powder
1 tablespoon ground cinnamon
the grated rind of 1 orange

Beat with mixer for 15 minutes the egg yolks, sweetener, orange zest and cheese. Add the tea and oil. Apart mix bran, cocoa, cinnamon and baking powder. Add them to the compound. Then add the egg whites until stiff. Place the paper cups in muffin tins and fill with the mixture. Bake at 180 degrees for 10 minutes.