All posts tagged: Legumes

Summer kraut nut avocado salad

It‘s time to mix and match and celebrate plenty. For a laid back Sunday, I decided to prepare this meal-filling salad that basically contains EVERYTHING you need meanwhile having character! What, I mean you will see – just take a look on the ingredient list. Or take a look of the picture I took of the ingredients: For 3 people you need: 1 rather small (but not too small – see pic) pointed cabbage 3 longitudonal flesh tomatos (if questions just take a look at the pic) 200g fresh peas (peel them yourself – see pic) 6 red spring onions 1 avocado 200g walnuts 100g hemp seeds 1 and ½ lemons Hemp oil Olive oil Caraway powder Salt & black pepper Optional: 1 red carrot So, cruel things first: I wanted to use the red carrot as a topping (to add last to the salad). But, I could not since a squirrel ate it. The essence of the story: don‘t store red carrots on your balcony or terrace. First the squirrel marked it with its …

Three pulses pancake

Sweet lupin beans and their usage as food have troubled me for some time now. In particular, I found (now almost 1.5 years ago) a recipe by “Krümeltiger” for lupin pancakes that kinda gave me an inspiration how to use sweet luipin flour in daily cuisine. Here, you can find my interpretation of the recipe. As I kept on experimenting with this unusual ingredient, I developed a mint-red bell pepper pancake recipe myself which till today remains my favourite recipe for this bean (even when compared to commercial ready-made products – I am proud to announce, it excels). Why all the hazzle? Well, lupines are nutrition-wise very valuable; they are rich in all essential amino acids and tons of other good things. Moreover, they are an agriculturally important alternative to soy beans: they can be cultivated in areas soy beans do not grow; so far, their agricultural production reains more environmentally favourable than soy beans. Wild lupin beans are toxic to humans. In traditional cuisines, they ae prepared in a laborious way to get rid of the toxins, and …

Mangold quick mixed spring pan – (welcome late spring and be in trend with FAO’s international year of pulses)

I am a lazy cook but I love mangold. Thanks God, I have a wok, so that is no dilemma for me. Given the current temperature change towards full blown spring, I so needed something really green, fresh and light. You know – a full blown veggie and beans mix Italian style. There is not much you can do wrong with such recipes; just get everything you have and put it together in one pot, i.e. wok. Moreover, with such a recipe you are currently absolutely en vogue and up to date. As you may know FAO announced the international year of pulses this year – so anything containing beans is in trend. They even gave out an official recipe list (it can be found here) – however, I think this recipe list absolutely offers room for improvement. For example, the recipe I am presenting here is not on the list… Here is what I used: 3 magolds (see picture) 1 larger (but not too large) white onion. 1 garlic clove 4 tomatos 220 to …

Delicious mediterranean-style salty pancakes – a recipe containing sweet lupin

An easy way to prepare legumes is to make salty pancakes out of them. Instead of tediously cooking legumes for hours, they are backed or fried. A famous example is “farinata”, also known as “la socca” – a delicious pancake made from chickpea flour. The recipe is easy: mix chickpea flour with water, salt, and olive oil. Let it rest for 2h and bake it! Recently, I stumbled over a legume pancake recipe on the web containing sweet lupines and red lentiles. The recipe is by a very experimentative author (nicknamed “Krümeltiger”) who unfortunately only writes in German. Given that only recently I learned about sweet lupines and discovered all the lupine products already in the supermarket shelves, I was really curious to use them for cooking. In general, I like the combination of lupines and legumes. It is not the only way to use lupines when cooking (check out the rest of the recipe section for further inspiration, e.g.: a gnocchi recipe, a ravioli recipe or another pancake recipe). But, it’s an easy start. …

How to prepare spaghetti made out of green lentils…

Recently, I discovered that you can buy spaghetti made of lentils in the shop. They are great cause they have less carbohydrates and more proteins than regular spaghetti. In my local shop, they offered the flavors green, red and yellow spaghetti (supposedly made out of green, red or yellow lentils). I bought the flavor green, cause it had been some time since I ate green lentils. The end of the story is that green lentil spaghetti do not taste as good as regular spaghetti once cooked. They taste rather flat. So, I guess an easy solution would be to drown them in salsa. However, I discovered the trick how to make them tasty. Take some fresh garlic (I took 2 bulbs) cut it into thin disks and fry it in olive oil (alternatively you can take flavored sunflower oil). In the meanwhile cut a zucchini into small pieces and fry it in the pan together with the garlic. Once the garlic turned a little bit brown, stop heating and add the spaghetti. The result has …

Superlicious, supranational lentils salad

I don‘t know where this salad is actually from. But I am sure several nations claim to be its country of origin. Since my Mom always makes it for me, I guess it is Bulgarian. But, it may as well be Latin American or Italian of origin. Rumors wants it that it stems from a Chilean cousin of my mother’s who was taught it by a friend of hers of Palastinean origin (did you know that chile had and still has a relatively large Palastinean immigration). In any case, wherever this salad is from, I now need to write a little appraisal for it! It is a salad mainly composed of brown lentils. There are tons of different types of brown lentils out there – in each country they are given different names. I guess, that in English the word for the kind of brown lentils I mean is pardina lentils. They distinguish themselves from other brown lentils by being less needy of elaborate cooking efforts. 200g lentils need only around 20-30 minutes of cooking …