W.A. Grain & Pulse Solutions

 

Recipes

  • Avacado Hummas
    Avacado Hummas
  • Avacado Hummas
    Avacado Hummas
    Ingredients:

    Chickpeas - 2 Cups
    Ripe Avocados, Cored & Peeled - 2 Medium
    Olive oil (Plus More For Serving If Desired) - 3 Tbsp
    Tahini - 1 1/2 Tbsp
    Fresh Lime Juice - 3 Tbsp
    Garlic Peeled - 1 Clove
    Cumin - 1/2 Tsp
    Finely Chopped Cilantro Leaves (For Topping) 1 to 2 Tbsp
    Salt & Freshly Ground Black Pepper - To Taste
    Red Pepper Flakes - For topping

    Directions:

    Pulse chickpeas, olive oil, tahini, lime juice and garlic in a food processor until smooth (about 2 min).

    Season with salt and pepper to taste. (I did a scant 1/2 Teaspoon salt and about 1/8 teaspoon pepper).

    Add cumin and avocados and pulse mixture until smooth and creamy (about 1 to 2min).

    Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes.

    Serve with pita chips or tortilla chips.
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  • Chickpea & Cauliflower Curry
    Chickpea & Cauliflower Curry
  • Chickpea & Cauliflower Curry
    Chickpea & Cauliflower Curry
    Ingredients:

    Canola Oil 3 Tbsp
    Onion, Chopped 1 small
    Cloves Garlic, Minced 2 Cloves
    Curry Powder 2 Tbsp
    Cinnamon 1 Tsp
    Paprika 1 Tsp
    Cayenne 1/2 Tsp
    Bay Leaf 1
    Ginger Fresh or Ground 1/2 Tsp
    Sugar 1 Tsp
    Salt Pinch
    Can Chickpeas, Rinsed & Drained 1- 19 oz can
    Cauliflower Floret, Cut Into Small Pieces 1 Small
    Frozen Green Peas 1 Cup
    Reduced Sodium Vegetable Broth 3/4 Cup
    Coconut Milk 3/4 Cup
    Silantro, chopped 10 Sprigs

    Directions:

    HEAT oil in a large skillet

    SAUTE onion and garlic until golden. Stir in curry powder, cinnamon, paprika, cayenne, bay leaf, ginger, sugar and salt. Stir until fragrant, about 2 minutes.

    ADD chickpeas, cauliflower and peas. Stir in broth and coconut milk. Bring to a boil then reduce heat to simmer for 20-25 minutes, or until cauliflower is cooked through.

    Remove from heat and remove bay leaf. Garnish with cilantro and serve.
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  • Chickpea Salad
    Chickpea Salad
  • Chickpea Salad
    Chickpea Salad
    Ingredients:

    Fork Tender Chickpeas – 400 Grams (Dry Chickpeas Soaked For 12hrs)
    Finely Chopped Dill Pickle - 1/4 Cup
    Celery Finely Chopped - 2 Stalks
    Onions Finely Chopped - 2 Tbsp
    Garlic Finely Minced - 2 Cloves
    Yellow Mustard / Dijon Mustard Powder - 2 Tsp
    Freshly Squeezed Lemon Juice - 1 1/2 to 3 Tsp
    Finely Chopped Tomato - To Taste
    Finely Chopped Red Bell Pepper - To Taste
    Freshly Ground Sea Salt & Black Pepper - To Taste
    Minced Fresh Dill (Optional) - 2 Tsp
    Mayonnaise (Optional) - 2 Tbsp

    Directions:

    In a large bowel mash the chickpeas with a potato masher until flakey in texture.

    Stir in the veggies - celery, onions, garlic, bell peppers, and tomatoes.

    Combine mustard, lemon juice, salt, pepper and the optional ingredients.

    Serve with toasted bread, on crackers, wraps or on top of a basic green leaf salad.
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  • Easy Spinach Dal
    Easy Spinach Dal
  • Easy Spinach Dal
    Easy Spinach Dal
    Ingredients:

    Yellow Split Peas - 2 Cups
    Water - 8 Cups
    Fresh Ginger (Peeled & Finely Chopped From About A 4-inch Piece) - 1/4 Cup
    Freshly Squeezed Lemon Juice (From About 1 Medium Lemon) – 2
    Kosher Salt (Plus More As Needed) - 2 Tsp
    Unsalted Butter - 8 Tbsp
    Cumin Seeds - 2 Tsp
    Turmeric - 1 1/2 Tsp
    Garlic Cloves (Peeled & Finely Chopped) - 5 Medium
    Serrano Chile (Stemmed & Finely Chopped) - 1 Medium
    Baby Spinach (Washed & Coarsely Chopped) - 8 Ounces

    Directions:

    Place the split peas in a fine-mesh strainer and rinse thoroughly under cold water. Transfer to a large saucepan, add the measured water, and bring to a boil over high heat.
    Reduce the heat to medium low and simmer, stirring occasionally (skimming any scum off the surface with a large spoon) until the peas are completely soft and the consistency of split pea soup (about 45 minutes).

    Remove from the heat and stir in the lemon juice and measured salt; set aside.

    Heat the butter in a medium frying pan over medium heat until foaming. Add the cumin seeds and turmeric and cook, stirring occasionally, until the cumin seeds are toasted and fragrant and the butter is very foamy (about 3 minutes).

    Add the garlic, ginger, and serrano; season with salt; and cook, stirring occasionally, until the vegetables have softened (about 2 to 3 minutes).

    Add the spinach, season with salt, and cook. Stirring occasionally, until the spinach is completely wilted (about 4 minutes).
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  • Falafel
    Falafel
  • Falafel
    Falafel
    Ingredients:

    Chickpeas - 2 Cups (Cooked/Dried or 1 Can Drained)
    Water – 1/2 Cup + 1Tbsp
    Whole Wheat Bread – 1 Slice (Firm Crusts Removed)
    Flour or Chickpea Flour – 1Tbsp
    Baking Soda - 1/2 Tsp
    Garlic Finely Chopped - 3 Cloves
    Egg Finely Beaten or Egg Substitute – 1
    Parsley Chopped - 2 Tbsp
    Sea Salt - 3/4 Tsp
    Black Pepper - 1/4 Tsp
    Cumin Ground - 1/4 Tsp
    Turmeric - 1/2 Tsp
    Basil - 1/4 Tsp
    Marjoram - 1/4 Tsp
    Tahini or Olive Oil - 1 Tbsp
    Cayenne Pepper - To Taste
    Flour - For Coating
    Oil - For Frying

    Directions:

    Grind or mash chickpeas till slightly course.

    Add remaining ingredients.

    Mix well (mixture will be soft).

    Form mixture into 1 inch balls or patties.

    Coat with flour and fry (a few at a time). Drain on paper.
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  • Green Peas Pulao
    Green Peas Pulao
  • Green Peas Pulao
    Green Peas Pulao
    Ingredients:

    Rice (Preferably Basmati) - 1 1/2 Cups
    Green Peas (Soaked Overnight) - 1 Cup
    Water - 2 1/2 Cups
    Salt - 1 to 2 Tsp
    Cloves (Whole) -3 to 4 Pieces
    Bay Leaves (Whole) - 3 to 4 Leaves
    Cinnamon Powder - 1/2 Pinch
    Oil/Ghee/Clarified Butter - 2 Tbsp
    Cumin/Fennel Seeds (Optional) - 1 Tsp
    Cardamom (Optional) - 3 to 4 Pieces
    Green Chillies (Chopped) - 1 to 3
    (Varies Based on How Hot You Need)

    Directions:

    Easiest way: Just add all the ingredients and mix into an electric rice cooker and wait till it gets done.

    If you need more flavor then add a few mint leaves & one teaspoon of ginger garlic paste.
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  • Lentil Salsa
    Lentil Salsa
  • Lentil Salsa
    Lentil Salsa
    Ingredients:

    Medium Sized Tomatoes – 2
    Finely Chopped Onion - 1 Cup
    Whole Jalapeno Finely Diced 1
    Cooked Green Lentils - 1 Cup
    Finley Chopped Cilantro - 2 Tbsp
    Red Wine Vinegar - 1 Tbsp
    Lime Juice - 1 Tbsp
    Garlic Cloves, Minced – 2
    Salt - 1/2 Tsp

    Directions:

    In a large bowl, combine tomatoes, onion, jalapeno, lentils, cilantro, vinegar, lime juice, garlic and salt. Mix well.

    Cover and chill for two to three hours. Serve at room temperature with crackers or tortilla chips.
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  • Lentil Tacos
    Lentil Tacos
  • Lentil Tacos
    Lentil Tacos
    Ingredients:

    Lentils - 3/4 Cup
    Brown Rice - 3/4 Cup
    Water - 4 Cups
    Beef Bouillon Cubes - 4 Cubes
    Chili Powder - 2 Tsp
    Onion Powder - 1 Tsp
    Cumin - 1/2 Tsp
    Garlic Powder - 1/4 Tsp
    Salt - 1/2 Tsp

    Directions:

    Put it all in a pot and bring to a boil.
    Turn it down to just below medium and cook covered (like you would cook rice) until done. Stir every 10 - 15min. (Should be done after 40 min or so).

    Serve in tacos, works good in both hard and soft shells.(Put red or cayenne pepper flakes in if you like it spicier)
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  • Nitro Chickpeas
    Nitro Chickpeas
  • Nitro Chickpeas
    Nitro Chickpeas
    Ingredients:

    Chickpeas - 2 Cups
    Canola Oil - 1 1/2 Tsp
    Salt - 1/4 Tsp
    Black Pepper - 1/4 Tsp
    Chili Powder - 3/4 Tsp
    Paprika - 1/4 Tsp
    Garlic Powder - 1/4 Tsp
    Cayenne Pepper - A Dash

    Directions :

    Preheat oven to 425 degrees Fahrenheit.

    Pat the chickpeas dry between two paper towels and be sure to remove any loose skins.

    Pour the chickpeas on a baking sheet lined with parchment paper and mist with extra virgin olive oil (use your hands to toss the chickpeas).

    Mix all seasonings together and combine with chickpeas, toss to coat.

    Bake for 25 minutes, stirring the chickpeas at the 15 minute mark.
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