Vegetarian

I found the idea for these easy, soft and moist, and healthy gluten-free peanut butter and chocolate chip cookies while browsing on facebook and just knew right away that I had to give them a try. Egg-free and flour-free too, they contain cooked chickpeas that end up like a flour-based dough after they are whizzed up in a food processor with other ingredients. The dominating flavor is the peanut butter combined with the chocolate resulting in a pleasant rather unstated sweetness from the presence of the raw honey. Do I really need to note that one of life's sweet pleasures is peanut butter paired with chocolate? They truly are heavenly and guilt-free too, despite the rich flavor experience that awaits you. If you were fortunate enough to grow up in a household where homemade cookies were often made, you will be nostalgic for those bits of raw cookie dough that you sneaked on the sly before you were granted permission to lick the bowl. Again, no need to feel guilty about snacking on some of the dough even before they go into the oven. Nothing bad here at all. These cookies stay moist in a sealed container for several days too, although keeping them around for several days isn't all that likely. Peanut Butter Cookie Dough Bites Recipe by Lisa Turner Published on May 19, 2013 Easy, rich and moist peanut butter and chocolate chip "cookie dough" cookies made with chickpeas — egg-free, flour-free, gluten-free and just as guilt-free as they are delicious Print this recipe Ingredients: 1 1/4 cups cooked chickpeas (about 1/2 cup dried chickpeas) 2 teaspoons vanilla extract 1/2 cup + 2 tablespoons natural chunky peanut butter 1/4 cup raw honey or agave 1 teaspoon baking powder pinch of sea salt 1/2 cup (3 oz or 90 g) carob or chocolate chips (I used a combination of both) Instructions: Preheat an oven to 350° and line a baking sheet with parchment paper. Combine all the ingredients except the carob or chocolate chips in a food processor and process until smooth and well combined, scraping down the sides of the processor as necessary. Stir in the carob or chocolate until evenly distributed. The mixture will be thick and gooey. Wet your hands and form the mixture into roughly 1 1/2 inch balls. Transfer to the prepared baking sheet about 1 inch apart. Press down the dough slightly. Bake for about 10 minutes, until the cookies just begin to brown. Transfer to a wire rack to cool for at least 5 minutes before serving. These cookies will keep moist in a sealed container for several days. Makes 12 to 14 cookies More peanut butter delights you are sure to enjoy from my kitchen: Cayenne Peanut Butter Cookies Healthy Peanut Butter Cookies Gooey Peanut Butter Brownies with Carob Chips Peanut Butter Carob Balls On the top of the reading stack: various piles Audio Accompaniment: Carbon Based Lifeforms© Copyright 2007—2013 Lisa's Kitchen. For personal use only.If you are seeing this post on a site other than foodandspice.blogspot.com, it is being stolen.

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One of my favorite dishes from Yamuna Devi's gospel of Indian cooking, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking is her tender chickpeas simmered in a golden karhi sauce. I've more than a few favorites from the book that often appear on my table, yet each and every time I browse through the 800 pages of culinary Indian bliss, I find yet another recipe that I can't believe I haven't tried … I have owned this treasured cookbook for about 20 years. Then there is the pleasure of revisiting some of my favorites from the book and tinkering with the recipes and my initial adaptations. Truly, if I had to pick just one cookbook to keep out of my extensive collection, this would be that desert island choice. I'd hope for a truckload of legumes, grains and spices to go along with it and fresh produce from the isle. As I have noted in the past, this was my earliest introduction to Indian cooking shortly after I became a vegetarian. It opened up a whole new nourishing and exciting culinary world to me that I continue to cherish and explore. This time around, earthy mung beans are simmered in a tangy yogurt sauce. This recipe called for sprouted mung beans, which I am sure would have been just perfect, but I didn't plan ahead — mung bean sprouts take 2 to 3 days of preparation — and so came up with a version using whole mung beans that I soaked overnight and then simmered until tender. Karhis are yogurt based dishes that are usually served with rice. Often they contain cooked or sprouted legumes, sometimes dumplings and vegetables. This one is on the tangy side of the spectrum and I went with a thicker gravy that is popular in Northern India. Depending on the yogurt you use, a karhi sauce might be slightly sweet, thinner, with a consistency like a soup or a thick gravy. I experimented with the original recipe and came up with this treasured vegetarian main that I served with buttered Jasmine rice. You may want to consider serving up yellow lemon rice with fried cashews as a side for some extra flair and tart flavor. Mung Beans in a Golden Karhi Sauce Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on May 17, 2013 Sweet and colorful mung beans simmered in a creamy, fragrant, spicy and tangy seasoned yogurt sauce Print this recipe Ingredients: 1 1/4 cup whole mung beans (3 1/2 cups cooked) 3 1/2 tablespoons chickpea flour (besan), sifted 1 cup coconut milk 1/2 cup water 2 cups whole fat yogurt, whisked 1 1/2 teaspoons sea salt 1 teaspoon turmeric 1 teaspoon ground coriander 1/2 teaspoon fenugreek seeds 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/4 to 1/2 teaspoon cayenne, to taste 2 tablespoons ghee, butter or oil 1 1/2 teaspoons cumin seeds 3 to 4 green chilies, seeded and finely chopped 1/2 teaspoon asafetida 1 inch piece cinnamon stick generous handful of dried curry leaves 1/4 cup fresh parsley or cilantro fresh cracked black pepper to taste Instructions: Rinse the mung beans and soak in several inches of water for 6 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to medium-low, cover. and simmer for 40 to 50 minutes or until the beans are tender but not falling apart. Drain and set aside. Place the chickpea flour in a large bowl and slowly whisk in half of the coconut milk. Whisk in the remaining coconut milk, water, salt, turmeric, ground coriander, fenugreek seeds, chili powder, paprika and cayenne. Pour this mixture into a large heavy-bottomed sauceapn, place over medium heat, and bring to a boil. Stir and simmer until the mixture begins to thicken. Add the cooked mung beans to the pan and continue to simmer for another 10 minutes, stirring often. Add more water if necessary to achieve your desired consistency. Heat the ghee, butter or oil in a small saucepan over medi

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