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chickpeas and pumpkin flan with pumpkin

now I think I've tried all the combinations possible with the pumpkin:
pumpkin and tofu, pumpkin and azuki beans, lentils and pumpkin, pumpkin soup with red beans, stewed, baked ... : - P ... but
chickpeas? Never. ^ ^
So today I did this experiment and I must admit that the 'pairing is not all bad! The Farinos of chick goes well with pumpkin, despite their truly unique flavor. Also I think the rosemary is the final touch! - Comment D, plese! > _ <



Ingredients - 100 grams of chickpeas
-a slice of pumpkin-
rosemary

-sesame-oil-turmeric


Preparation:

soak the chickpeas for 24 hours and cook them in water for about 2 hours. You can then add the pumpkin, cut into thin slices and continue to cook for another 30 min approx. Meanwhile, a handful of brown sesame seeds with a teaspoon of turmeric to the mortar with achiacciare. When pumpkin and chickpeas are cooked, put them - by taking the 'cooking water - in a blender and blend until you get a' creamy sauce 'compact, possibly with the aid of the' water kept aside. Grease with a little olive 'oil a baking dish, pour the cream and sprinkle the surface with the rosemary and crushed sesame seeds and turmeric in a mortar. Bake at 180 degrees for 30 minutes and let cool.

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8 tablespoons of oat bran
4 tablespoons wheat bran 2 eggs

a scant teaspoon of liquid sweetener 1 packet yeast

a pot of yoghurt for tea to peach and vanilla
50 g rice oil
a jar of low-fat yoghurt 0.1% fat

the juice of a grapefruit zest of 1 small orange

fresh raspberries to taste a teaspoon of vanilla extract

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

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Azuki

I love azuki beans. I love pumpkin. : - P

This recipe is simple but tasty and fast! ^ _ ^

The sweet creaminess of the pumpkin with the azuki: a winning combination! -)

be eaten warm and served with bread put in the oven / stale / crunchy / biscuits

Ingredients:

-azuki beans

-kombu (about 3 cm, better not overdo it!)

-pumpkin-shoyu

-oil-

crusty bread - put in the oven - or biscuits (opt.)

Preparation

soaking azuki beans with the 'kombu for at least 16-17 hours, then put everything (including algae) in a pot, cut the pumpkin into thin slices and place it over the beans by covering everything with a little more water to flush. Cook for about 1 hour over low heat until the pumpkin and azuki beans are not soft. The result should be a kind of puree. Add a little shoyu and olive oil and serve hot with toasted bread.

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Porridge 's oats

L 'other day, I want to make breakfast a little different ... and with the return of the cold, why not a nice porridge ? A first Power Breakfast, filling and tasty.

The basic recipe includes English 's use of flakes' oats, sweeter than the other cereal flakes on the market (there being kamut flakes, barley, rice, millet ... all different tastes, and why not experiment? ). Here, however post the basic recipe of porridge, quick and easy, with some straight down to the more 'greedy' - D

Ingredients:

- 1 cup flakes' oats

- 2 cups'

water - 2 cups rice milk

- a pinch of salt (optional, to be added during cooking)

Preparation:

put all ingredients in a saucepan, bring to boil and simmer for about 15 minutes over medium heat.

Once cooked drain laundry with a wooden spoon to drain the 'excess water without the porridge to be neither dry nor a brodaia. Wait a few minutes to cool it - hot!

Dritte:

- as this blog is a vegetarian and not vegan - even if the undersigned does not touch eggs nor dairy products for at least a century - you can substitute rice milk with the vaccine or try to experience the different milks in cereals Trade (soy, kamut, oats ... it would be the last straw! X ° D)

- while cooking you can add an apple or a piece of 'raisins