Summary: Besan, or chickpea, is a delicious vegetable used in many recipes, including hummus, falafel, and other favorites. And besan flour can be used to make a great tasting pastry that can be used as a starting point for pies and lots of other dishes. Plus it’s gluten free, so it’s perfect for those with allergies and intolerances to gluten. It has high fiber and contains very little fat.

Ingredients

• You’ll need 1 and 1/2 cups of besan flour
• 1 tsp of salt
• 1/4 cup of olive oil
• Up to 1/2 cup of water (you may not need to use all of it). Besan flour can be found at most health food stores and organic markets.

Instructions

1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. Use your food processor’s dough blade to combine the salt and the flour. While the motor is running, add the oil and process the mixture until it begins to resemble breadcrumbs.
3. Add the water slowly until you have formed a dough. The dough should be bright yellow, slightly sticky, and easy to knead.
4. Ready for your samosas Roll the pastry flat, between 2 sheets of baking paper makes it easy no flour required, cut it into appropriate-sized pieces. 
5. Place cooled samosa filling in the center and fold, press edges together to seal, a light brush of water can help.
6. Bake the pastry for 10-15 minutes at 180 degrees Celsius (350 degrees Fahrenheit) or shallow fry. Finished pastry should be golden brown in color. 

Ingredients

•       250 grams boiled potatoes (cut into cubes)
•       75 grams green peas
•       1 tsp ginger (chopped)
•       1 tsp green chili peppers (chopped)
•       1 tsp chili powder (red)
•       1 tsp cumin seed
•       1 tsp garam masala (powder)
•       1 tbsp cilantro leaves (finally chopped)
•       fresh lime juice (extracted)
•       2 tbsps oil
•       oil
•       salt (as per taste)

Directions:

1. In a pan, heat oil, add cumin seeds. When cumin splutter, add chopped ginger, green chilies, then add boiled diced potatoes.
2. Add red chili and garam masala, stir and cook for 1-2 minutes.
3. Add green peas and put flame to medium.
4. Stir and cook for 4 minutes.
5. Add chopped cilantro and add fresh lime juice on top. Stir and let it cool.
6. Any other vegetables, lentils or Legumes can be used, keep the mix moist but not wet.
7. Fill Basen dough cut out in rounds to make samosas and cook.
8. Serve with your choice of sauce.

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The downside of Chickpea Tofu is that it doesn’t do all the things that tofu can do. It doesn’t fry very well (deep fried however, I’m sure would be ah-mazing), nor can you really bake it to crisp up as I had hoped. But, I am pretty new at this game and looking forward to trying out more recipes with it. If anyone out there really knows how else to work with Chickpea Tofu, please clue me in down below in the comments section! I am so curious to learn more.

Some thoughts on the recipe…
You can purchase chickpea flour at most health food stores, but it is also available (and tends to be much cheaper) at ethnic grocery stores. Chickpea four is also called garbanzo bean flour, gram flour, and cici flour. It also falls under the name besan, an Indian flour made from both chickpeas and yellow split peas. This will work just fine for the recipe.

I think making a half batch of this would be a good idea. 

I used turmeric in my recipe, which is a traditional ingredient for colour. This is optional but gives the tofu a lovely golden hue

The salad in the top photo was a very quick dish I threw together to enjoy the tofu with, and it turned out so well I thought I should share it with you. I took the dressing from this recipe and combined it with shredded purple cabbage, spring onion, and plenty of cilantro. Later in the evening for dinner, I tossed the leftovers together with brown rice pad thai noodles, and it went over very well with the husband. He said it tasted better than junk food, which, coming from him, is the biggest compliment ever.

Genius Chickpea Tofu Makes more tofu than you could ever eat

Ingredients:

• 3 cups / 350g chickpea flour 
• 15 cups / 3 ½ liters water
• ½ Tbsp. coconut oil or ghee
• 2 ½ tsp. fine grain sea salt 
• 1 Tbsp. ground turmeric (optional)

Directions:

1. In a very large stockpot (make sure that is has capacity to hold over 20 cups / 4 ½  liters), combine the chickpea flour and water. Place somewhere to sit where it will not be disturbed. Let sit overnight, for about 12 hours.

2. In the morning, without moving the pot, carefully remove 6 cups of water from the top of the mixture with a ladle, and discard.

3. In a medium stockpot, melt the oil over medium heat. Carefully pour in the remaining liquid, without disturbing the bottom too much (what you’ll be left with is a thick chickpea sludge, which will be used as the thickening agent). Add the salt, and turmeric if using, and whisk well to combine. Cook over medium heat, stirring frequently for 20-30 minutes, until the mixture begins to simmer and thicken.

4. Add the chickpea sludge. Like magic, you will notice almost immediately that the mixture thickens. To avoid the bottom burning, whisk vigorously and continuously for 10 minutes.

5. Line a 7×10” (18x25cm) baking pan with a clean cotton tea towel or cheesecloth (something you don’t mind being stained with turmeric!). This is important because the fabric will help absorb excess liquid. Pour the thickened chickpea mixture into the pan and smooth out the top. Fold the edges of the cloth over the top and let sit at room temperature until the evening, when it is ready to eat (about 8 hours).

6. To remove tofu from the pan, place a cutting board on top and flip over, pull cloth away. Store leftovers in the fridge for up to five days.

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Direction:

1. Place dates in food processor, puree until it forms a thick paste.
2. Add cocoa, inca inchi, chia seeds & vanilla extract & combine, add a little rice milk if mix is too stiff.
3. Add almonds & pulse until well mixed.
4. Shape into balls and roll in coconut or cocoa.
5. Chill overnight.

Inca Inchi is a protein powder derived from a nut indigenous to the Amazon rainforest.
Over 60% protein & rich in omega fatty acids, important to help improve joint health & muscle recovery. High in vitamin A & calcium…. available at your local health food store.

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SERVES: 4

PREPARATION: 10 MINUTES

COOKING TIME: 15 MINUTES

1. Put milk, water and quinoa in a small saucepan and bring to a boil. Reduce to a simmer and cover. Cook, stirring occasionally, for about 15 minutes until soft, then allow to cool.
2. Place the cooked quinoa in a mixing bowl and stir in the yoghurt and agave syrup. Using a coarse cheese grater, grate the apple and pear into the bowl, allowing any juices to drip in.
3. Mix together well.
4. Add the spices to taste and adjust the consistency with a splash of rice or almond milk.
5. Put into small individual serving bowls and sprinkle with the chopped almonds before serving.

The post Chilled Apple and Pear Porridge with Raw Almonds appeared first on CastleHacket House.

The inspiration for this sinfully healthy dessert actually came from the film “Go Further” – Woody Harrelson’s documentary about his Sustainable Organic Living Tour in 2003, where one of his friends makes a raw chocolate avocado pie. After many delicious attempts at making my own, I came up with this very quick and easy recipe that anyone can make, and everyone will eat.

The Skinny on Fat
The most awesome aspect of this dessert (besides how incredible it tastes) is the fact that it supplies your body with some of the best fats on the planet. I realize that fats have gotten a bad rap over the years, but there are so many kinds of fats and knowing which ones are harmful and which ones are healing is crucial to good health and happy eating!

The main ingredient in this dessert is the lovely avocado. Avocados are loaded with monounsaturated fats – a good kind of fat also found in olive oil, that boasts all sorts of health benefits, such as lowering cholesterol, reducing the risk of heart disease, and even offering protection against certain cancers like colon cancer and breast cancer. Avocados are also a very concentrated dietary source of the carotenoid lutein, a phytochemical that protects the eyes against macular degeneration and cataracts. They also contain significant amounts of vitamin K, essential for normal blood clotting; calcium to maintain strong bones; foliate to combat against Alzheimer’s disease; and vitamin C to boost the immune system. Not bad for a handful of smooth green goodness.And if that wasn’t enough to fill you up, we’ve got polyunsaturated fats (think those oh-so-elusive Omega 3’s!) from all of the beautiful walnuts. Omega 3 fats are essential, meaning that our bodies cannot produce them and we need to get them from our diet. And why are they so important? Oh, only because they reduce cholesterol, lower the risk of heart attack and stroke, boost the immune system, control viral infections, improve brain function, and relieve symptoms of inflammatory condition such as arthritis. No big deal.

Smooth Criminal Chocolate Mousse Tarts Maple Walnut Crust Ingredients:

1 ½ cups organic walnuts
 2 Tbsp. maple syrup
a pinch fine sea salt

Chocolate Avocado Mousse Ingredients:

• 4 ripe avocados
• 10 very soft dates (soaked if necessary)
• 4 Tbsp. raw agave nectar
• 2 Tbsp. high-quality raw cacao powder (or cocoa powder if you don’t have the other)

Directions: 


1. Place walnuts in a food processor and pulse until chunky. Add the maple syrup and sea salt and pulse until the mixture is combined. (You can create a smoother crust by blending longer if you like, but in my experience leaving some chunks is a good idea to add contrast against the smooth chocolate pudding).

2. Get out a muffin pan. Scoop out a couple tablespoons of the walnut mixture at a time and press into the bottom of a muffin cup. Press firmly so that the walnut mixture is compact and holds together. You should be able to fill about 8 cups with the walnut crust. Refrigerate. 3. Finely chop the dates.

4. Cut open all the avocados and scoop them out into a clean food processor. Blend. Add the other ingredients and blend to incorporate.

5. Remove walnut crusts by running a knife around the perimeter to loosen, and then lift out. If the crust breaks or becomes dented, simply press it back together once it’s out the mold.6. Spoon a large dollop of avocado mouse on top of the crust base. Garnish with whatever fruit you have on hand (fresh berries, banana, dates, pomegranate, pineapple…). Serve to very lucky people.

Notes: You can change things up by making a whole tart – simply press the walnut mixture into a tart shell, spoon the avocado pudding on top and slice. If you have any extra filling, just keep it in a sealed container in the fridge for up to 2 days and eat it like pudding. It’s great for breakfast!

This is the kind of dessert that makes you question why on earth you’d ever reach for something full of empty calories, harmful fats, and tons of sugar. It really is one of the most delicious treats I eat and I always make it for company – the fun part is making them guess what’s in it!

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• 1 cup rolled oats
• ¼ cup of oat bran
• ¾ Spelt flour
• 1½ teaspoon baking powder
• ½ teaspoon of Himalayan sea salt
• 3 Tablespoons Honey (got to get them bees)
• 2 eggs
• 1/2 teaspoon vanilla
• 1 1/2 cups your choice milk, rice, coconut, soy,
• 3 tablespoons melted coconut oil

Whole meal spelt flour pancakes with fresh seasonal fruit and dollops of natural yoghurt are a perfect weekend treat. Spelt is a source of niacin, which has been shown to help protect against cardiovascular disease. Spelt is also good for helping to lower cholesterol levels.

 Directions


1. Whisk dry ingredients together in a large bowl.
2. In a separate bowl, combine wet ingredients.
3. Add the wet ingredients to dry and whisk “gently” until just combined.
4. Lightly oil a large nonstick pan or griddle and heat over medium-low heat. Pour 1/3cup of batter in pan. Cook until bubbles form, flip and cook until lightly brown. Continue making pancakes one at a time until all batter is used.
5. Serve immediately or keep warm in a 200-degree oven. Top with stewed fruit topping of your choice.

Stewed Fruit Topping

Ingredients

• 3 cups pitted peaches, apples and apricots. 
• 3 Tablespoons of water
• 2 cinnamon sticks

Directions

Place all ingredients in a small saucepan. Bring to a boil, reduce heat to low and simmer for a few minutes, less for berries.

Serve with a dollop of Mungalli Yogurt…. topped with freshly toasted coconut flakes.

   OR

Mixed berries soaked in the juice of 1 ½ – 2 lemons, thickened with 4 Tablespoons Chai seeds.

Serve with a dollop of Mungalli Yogurt…. topped with Cinnamon & Honey.

The post Spelt Pancakes appeared first on CastleHacket House.

For the vanilla yoghurt:

• 250ml natural yoghurt
• 2 tbsp agave syrup
• 1 vanilla bean, split lengthways

For the raspberry crush:

• 150g raspberries
• 1 tsp agave syrup

SERVES: 6

PREPARATION: 10 MINUTES, PLUS CHILLING TIME

COOKING TIME: AROUND 20 MINUTES

Combine flours, baking soda, oats, almonds and LSA in a large bowl and make a well in the center.

In a separate bowl, whisk together the agave syrup, eggs and milk and mix into the dry ingredients. The batter should have the consistency of double cream. Set aside for 30 minutes. In a separate bowl mix together the yoghurt and agave syrup. Stir in the seeds scraped from the vanilla bean and refrigerate until needed.

For the crush, put half the raspberries in a bowl with the agave syrup and crush with a fork until broken down. Stir in remaining raspberries and set aside.

Heat an iron frying pan and moisten with cooking oil. Ladle spoonful’s of batter into the pan and cook for about 1 minute, or until bubbles appear on the surface of the pancake. Turn over and cook for a further 45-60 seconds. Turn onto a plate and repeat the process with the remaining batter.

Serve with the raspberry crush and a spoonful of vanilla yoghurt.

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• 5 ounces dry pasta, cooked to package directions
• 1 cup fresh peas (or frozen, or sub snow peas or steamed broccoli)
• 8 ounces mushrooms, sauteed, or try smoked mushrooms!
• Garnish: pepper, chili flakes, lemon zest ( Meyer lemons are especially nice), Italian parsley.

METHOD:

1. Cook Pasta: Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen peas, feel free to add to the pasta water, during the last minute of cooking.
2. Make Alfredo Sauce: Heat oil over med low heat,  and saute onion and garlic until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast, miso, salt, nutmeg.  Blend until creamy and smooth.
3. Saute or smoke the mushrooms. If sauteeing, heat olive oil in a skillet over medium heat. Add mushrooms and saute 6-7 minutes,  until golden and tender, seasoning with salt.
4. Combine: Drain the pasta, add to a large pan along with the alfredo sauce, toss, and gently warm over low heat. Add the mushrooms and toss to coat (leaving a few for the top for garnish if you like).
5. Divide among two bowls.
6. Garnish with lemon zest, pepper, chili flakes and chopped parsley.

The post Zesty vegan pasta with cashew alfredo sauce appeared first on CastleHacket House.

1. Heat the olive oil in a large, deep saucepan over a medium heat and add the onion, garlic and ginger. Cook for 5 mins, until the onion is starting to soften, then add the tikka powder and tomato purée and cook for a further 1 min.
2. Add the cauliflower, spinach, chopped tomatoes and vegetable stock to the pan and increase the heat to high. Cover with a lid, bring to a boil, then reduce the heat to medium and simmer for 20 mins, until the cauliflower is tender and the spinach has wilted.
3. Meanwhile, bring a large pan of salted water to the boil. Add the rice and cook for 15 mins until tender. Divide the rice between 4 shallow bowls and top with the curry.

The post Cauliflower and spinach curry appeared first on CastleHacket House.

So this is what you need:

• 1 cup almond meal
• 1 cup organic rolled oats (gluten free ones if you need)
• 1 cup organic coconut shredded
• 1/2 cup rapadura sugar
• 1 teaspoon cinnamon
• 1/4 cup coconut oil
• 2 tablespoons apple juice concentrate
• 1/2 teaspoon bi carb soda
• 1 tablespoon water

This is how you do it:

1. In a mixing bowl, throw your almond meal, coconut, rapadura, cinnamon and the oats. Stir.
2. Put the coconut oil and the apple juice concentrate into a small saucepan and stir over a low heat.
3. Combine the bi carb and water and then add to the oil mix – it will froth up like a science experiment. Get the kids to watch for some cool mum points.
4. Add the frothy mix to your dry mix and combine it well. Add a little water if it’s too crumbly.
5. With wet hands, shape small balls of the dough (I got about 30 from the mix, but it will depend on how much you sample as you go ;)).
6. Whack them onto a baking sheet lined with baking paper.
7. Bake for 20-30 minutes, checking on them so they don’t go black and crispy.
8. Cool down and then eat.  These biscuits will freeze well and keep in an airtight container for a week or so (they won’t last that long, because they are sooo yummy!)

Sharing, of course is always advised, as we like to spread the love.

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