Chickpea Deserts

Desserts do not need to be complicated. Little bit of this, little bit of that, pot in the refrigerator or bake, and that is that.

    

Chocolate Chickpea Mousse

Service 6

2 cup (480 ml) organic chickpeas juice (Save the beans.)

10 ounces (260 g) dark 80% chocolate

1 tsp (5 ml) organic vanilla extract

 1 Tbs (15 ml) organic maple syrup

optimal: whip cream

1. Whip the chickpea juice into a thick peaks.

2. Fold in melt chocolate, maple syrup, and vanilla extract.

3. Pour into small cups or a bowl.

4.  Chill.

5. Server with or without whip cream.

Chickpea Chocolate Cookies

Preheat the oven to 350ºF/175ºC

chickpeas from the first recipe

1/2 cup (65 g) organic peanut or almond butter

1 Tbs. (15 ml) each: vanilla extract and maple syrup 

1/2 tsp (2,5 g) baking soda 

1/2 tsp (2,5 g) cinnamon

2/3 cups (85 g) chocolate chips

1. Blend all the ingredients except the chips, if you do not want them in the dough, or add a few chocolate chips on top of each cookie before baking.

2. Scoop the dough balls, flatten, and add to the baking sheet lined with parchment paper.

3. Bake for about 15  minutes until done.

4. Cool before serving.

Read More

Stuffed Zucchini in Tomato Sauce

Serve over  (gluten) couscous or bulgur pilaf OR gluten-free quinoa, amaranth, buckwheat or any plain rice (white, brown, basmati, etc.)

(Arabic) كابلاما بي بانادورا

/kablama bi banadora/

Makes 6 zucchini

Preheat the oven to 350F (175C)

A. Filling:

2 Tbs. (30 g) organic toasted pine nuts

1 Tbs. (15 ml) extra-virgin olive oil

1/2 pound (225 g) organic ground lamb or chicken

1 1/2 cups (300 g) diced onions

1/4 tsp. (1,25 g) each: black pepper and cinnamon

1/2 tsp. (2,5 g) allspice

وا حد /waah-heet/ ١ 1. Spread the pine nuts over a foil-lined baking sheet and toast for 5-7 minutes or until golden brown. Set aside.

إثنان /eth-naan/ ٢  2. Add the oil to la skillet over medium-high heat.

ثلاثة /theh-la-theh/ ٣  3. Add the meat and cook while breaking it into small pieces.

أربعة /ahr-uh-bah-ah/ ٤  4. Once the meat is not pink in the center, reduce the heat to medium-low.

خمسة /hahm-sah/ ٥ 5. Add the onions and spices. Sauté until onions are tender.

ستّة /siiht-tah/ ٦  6. Mix the pine nuts with the filling and transfer to a dish.

سبعة /sehib-uh-ah/ ٧ 7. Set aside to cool.

B. Zucchini:

6 organic zucchini, room temperature

1 29-ounce can (870 g) organic tomato sauce

1 cup (200 g) chopped organic tomatoes

١ Cut each zucchini into 4-inch (10 cm) length.

٢ Hold the zucchini and core the inside to about 1/2 inch (125 mm) away from the bottom.Keep a thin wall around the vegetable. 

٣ Remove and save the inside pulp to add to another dish or to a salad.

٤ Place the hollowed zucchini on a dish and seal it with paper towel.

٥ Place the dish in the microwave on high for 3 minutes.

٦ 6. Remove and set aside and let it steam for 5 minutes.

٧ 7. Remove the paper towel and turn them upside down so that the liquid can drain out. IT Will BE HOT.

ثامنية /ttihs-anh/ ٨ 8. Combine the tomato sauce and the chopped tomato in a skillet.

تعسة /tihs-anh/ ٩ 9. Cover and cook over medium-high heat for 8 minutes, stir.

Meanwhile...

عشرة /ahsh-ahr-rah/ ١٠ 10. Pack the filling into the hollowed zucchini all the way to the bottom and up to the top. Do not press so hared that it burst.

إحدى عشر /aḥada ‘ashar/ ١١ 11. Reduce the heat of the tomato sauce to low.

 

إثنا عشر /iṯnā ‘ashar/ ١٢ 12. Stir in any leftover filling.

ثلاثة عشر /ṯālatha ‘ashar/ ١٣ 13. Place the stuffed zucchini in the skillet.

أربعة عشر /arba’a ‘ashar/ ١٤ 14. Cover and simmer for 30 minutes. Turn the zucchini every once in while. Do not bring to a boil.

خمسة عشر /ḫamsa ‘ashar/ ١٥ 15. Serve over one of the above rice/couscous etc. items.

Zucchini plant forms blossoms, which produces the zucchini. But the blossoms can be eaten by themselves either raw, fried, or cooked. 

Only the female blossoms (left) produced fruit, so harvest most of the male flowers (right).          

                       

 

Read More

Mongolian Beef, Slow Cooker

Mongolian beef dish does not come from Mongolia nor China. It originated from Taiwan. The meat dish developed there when Mongolian barbecue restaurants first appeared in 1950s. 

Raw meat, vegetables, and sauces are stir-fried together with sweet sauces, not like in Mongolian cuisine that does not use soy-based sauce nor stir-frying methods. The high stir-fry temperatures is a reflection of Chinese cooking.  It has become a Chinese-American dish as well. 

Skip the stir-fry, and let the slow cooker do the work.

Монгол үхрийн мах (Mongolian)

/mongol ükhrin makh/

蒙古牛肉 (Chinese)

/méng-gǔ niú-ròu/

Serves 4

1 1/2 pounds (680 g) grass-feed flank steak, sliced thinly against the grain

1/4 cup (30 g) cornstarch

3 tsp (10 ml) olive oil 

3 organic garlic, chopped

2 tsp (10 g) mashed organic ginger

1/3 cup (80 ml) soy sauce or gluten-free liquid amino acids 

1/4 cup (50 g) of organic brown sugar

1/4 cup (120 ml) water

2 tsp (10 ml) rice vinegar

cut organic green onions

cooked organic rice sprinkled with sesame seeds

sliced cucumbers with a drizzle of avocado oil

一.  Toss the meat and cornstarch in a bowl.

二.  Add to the slow cooker.

三.  Add the rest of the ingredients except the green onions. Toss

四.  Cook on HIGH 2-3 hours or LOW 4-5 hours.

五.  Stir in the green onions.

六.  Serve with rice and sliced cumbers on the side.

好胃口 (Chinese)

/hǎo wèi-kǒu/

Good appetite

Read More

Armenian Lentil Soup

 Armenian cuisine has strong ties to cuisines of Turkey, Georgia, Persia, and Levant (once an empire in eastern Mediterranean). Flavor is based on the freshness of the ingredients rather than on the excessive use of spices.

սպ ապուր (Armenian)

/vosp apur/

Serves 4

1-2 cloves of press garlic

1 cup (910 g) dried organic lentils (black, green, or red), rinsed

4-5 cups (945-1180 ml) organic vegetable broth

1/2 cup (110 g) each: dried, chopped organic apricots & chopped onion

3 Tbs. (45 ml) olive oil

1 organic bell pepper, diced

3 1/2 cups/28-ounce (830 ml) fresh organic tomatoes

1 unpeeled organic eggplant, cut into cubes

1 Tbs. (15 g) organic own sugar, firmly packed

1 Tbs. (15 ml) vinegar

1/2 tsp. (2,5 ml) ground cinnamon

pinch or two: allspice or ground cloves & cayenne pepper (to taste)

4 Tbs. (60 ml) chopped parsley, mint, chives, or cilantro for garnish

optional: (dairy-free) sour cream or yogurt

մեկ /mek/ 1. Put the rinsed lentils in a pot with the broth and apricots. Bring to boil.
երկու /yerku/ 2. Then cover and reduce the heat to simmer about 20 minutes.
երեք /yerek’/ 3. Sauté the onions in the oil over medium heat, about 5 minutes.
չորս /ch’vors/ 4. Add the  remaining ingredients except the herbs.
հինգ /hing/ 5. Bring to a simmer, cover, cook for 10 minutes.
վեց /vets’/ 6. Add the vegetables mixture to the lentils and simmer for another 30 minutes or until  the lentils are tender.
յոթ /yot’/ 7. If the soup is too tick, add more broth.
ութ /ut’/ 8. Serve in bowls with optional sour cream or yogurt.
ինը /iny/ 9. Garnish with the herb(s)
տասը /tasy/ 10. Serve with dark bread.

Բարի ախորժակ

/bari akhorzhak/

Bon appétit

Read More

Purée Broccoli

 Purée broccoli to add to other ingredients.

1. Finely chop 1 cup (200 g) organic broccoli.
2. Process until very fairly chopped.
3. Add to meat patties, meatballs, meatloaf, veggie burgers, etc. before cooking.
4. Add other finely chopped herbs of your choice, shredded carrots, or grand flax seed.
5. Cook and serve.

Read More

Orange Marmalade Butter

 Orange marmalade is my favorite jam.-Mike

Mix it with butter and spade over toast, biscuits, muffins, endless usage.

Makes 1 1/4 cups (250 g)

JUST...

1 cup (240 ml) (dairy-free) unsalted butter at room temperature

1/4 cup (60 ml) organic orange marmalade

1. Use an electric mixer to whip the butter until it is fluffy and smooth.

2. Add the marmalade and continue to whip.

3. Put in a serving bowl, cover, and chill until real to use.

4. Bring back to room temperature to serve.

5. Then, too, other jams make great jam-butter!!

Read More

Stuffed Eggplant from Puglia, Italy

Puglia is located at the heel of the Italian peninsula. Though seafood, lots of vegetables, and olive oil are mainly found on the local menu, eggplant is popular as well.

Melanzane Ripiene Pugliesi (Italian)

Serves 6

(not dairy-free, 

but can be substituted with goat cheese)

Preheat the oven to 400F (200C)

6 small organic eggplants*, about 1 1/2 pounds/680 g)

1/3 cup (80 ml) olive oil

1 1/2 tsp. (6,5 g) sea salt

2 chopped organic cloves of garlic

2 chopped organic tomatoes

1/4 tsp. (1,25 g) crushed red-pepper flakes

1 cup (130 g) grated Grana Padano or Parmigiano-Reggiano

1 cup (130 g) grated Italian Fontina cheese (cow's milk cheese)

2 Tbs. (40 g) each chopped: mint and  parsley

uno 1. Cut the eggplants in half length-wise.

due 2. Scoop out any seeds, then the flesh, leaving a shell.

tre 3. Cut the eggplant flesh into small cubes.

quattro 4. In a skillet, over medium-high heat, add 2 Tbs. (30 ml) olive oil.

cinque 5. Season the instead of the eggplant shells with 1 tsp. (2,25 g) salt.

sei 6. Brown them, cut side down, in the oil, about 2 minutes.

sette 7. Remove and place in an oiled baking dish, cut side up.

ptto 8. In the same skillet, heat the remaining oil.

nove 9. Add the eggplant flesh and garlic.

dieci 10. Once the flesh begins to wilt, add the tomatoes and red pepper. 
undici 11. Cook until the eggplant is tender but the tomatoes are still retain their shape, about 5 minutes.

dodici 2. Scarp the mixture into a bowl, stir in half of the cheeses, parsley, and the mint.

tredici 13. Stuff the filling into the eggplant shells, top with the remaining cheeses.

quattordici 14. Cover with foil and bake for 30 minutes.

quindici 15. Uncover and bake until the eggplant shells are tender and the top is browned, about 10-15 more minutes.

*Choosing an eggplant:

• firm flesh
• no bruises
• glossy skin
• no blemishes
• tight skin so it "squeaks" when your rub it
• long green, not brown, steam means it was just picked

Read More

Georgian Chilled Yogurt Soup

 I enjoy yogurt on fruit, in cereal, on waffles, diluted with water (aka Turkish ayran),  but I have not tried it as a soup.-Mike

There is more than cow's milk in this blended or chunky soup! 

P.S. Similar soups are Matnabrdosh (Armenian: Մատնաբրդոշ), Abdoogh Khiar ( ابدوغ خیار Persian), Cacık /jah-juhk/ (Turkish), and Dzhadzhik (Bulgarian: Джаджик), each with its own "yogurt". 

მაცვნისის წვნიანი (Georgian)

/matsvnisis ts'vniani/

Serves 4

Refrigerate at least 30 minutes.

~Use organic as best as possible.~

2 cups (480 g) yogurt

1 cup (240 ml) water

grated cucumber

2 chopped green onions, both green and white

1 Tbs. (6 g) each chopped: dill, mint, coriander/cilantro/parsley, dill, garlic

mint leaves and chopped chives

optional: green chili to taste

ერთი /erti/ ა 1. Whisk the yogurt and water.

ორი /ori/ ბ 2. Whisk the rest of the ingredients except the mint and chives. 

სამი /sami/ გ 3. Mix in the yogurt. Blend or stay chunky.

ოთხი /otkhi/ დ 4. Refrigerate. 

ხუთი /khuti/ ე 5. Serve chilled with sprinkle of mint leaves and chopped chives.

Try another Georgian dish

Leeks with Walnut Pâte: https://veggiefernandezs.blogspot.com/2026/02/walnut-paste-la-georgia.html

Soup with Fruits and Onions à la Georgian:  https://veggiefernandezs.blogspot.com/2026/03/soup-with-fruits-and-onions.html

Read More

Salmon Spaghetti

Take your pick. Do you want an Italian cuisine (tagliatelle or penne al salmone) or a Japanese dish (サーモンクリーム /sāmonkurīmu/) or 味噌スパゲッティ/miso supagetti/? Flip a coin and we'll have Italian tonight.

Spaghetti al salmone (Italian)

Serves 4

Heat the oven to 390ºF/170ºC

4 skinless wild salmon fillets

organic cherry tomatoes

organic garlic

organic spinach

1 tsp. (5 g) organic honey

1 cup (240 ml) organic lemon juiced

1 cup (240 g) organic beans: Great Northern, navy, or cannellini 

linguine, fettuccine, or a GF pasta

1 Tbs. (15 ml) olive oil

cheese: 

ricotta (creamy, mild taste)

ricotta salata (crumbly texture with salty flavor)

grated pecorino romano or parmesan (sharp savoy kick)

feta (sharp, salty, with tangy flavor)

uno 1. Except the pasta, mix everything together.

due 2. Bake for 15 minutes or until the salmon is just cooked (inside temperature 145ºF/630C)

tre 3. Cook the pastas as directed.

quattro 4. Flake the salmon into large chunks.

cinque 5. Toss in the pastas.

 

 sei 6. Top with parsley

 sette 7. Serve with an Italian salad:

Italian Salad with Wisdom

Tuscan Salad

Carrot and Apple Italian Salad

tomato & Mint Italian Salad

otto 8. Don't forget the (GF) bread and 

nove 9. the dry white wine

Buon Appetito!

Read More

Roasted Pork Tenderloin and Vegetables à l'Italiano

Pork tenderloin, also called pork fillet, pork steak, or Gentleman's Cut, is the central spin portion and most tenet part of the animal. What makes this dish Italian, is the dressing over the vegetables.

Filetto di maiale arrosto e verdure (Italian)

Serves 4

Preheat 425ºF/220Cº 

after the pork has been marinated  

Italian Dressing/condimento italiano:

~make ahead and refrigerate for up to a week~

1 cup (240 ml) red-wine vinegar

5 Tbs. (75 ml) water

1 1/2 Tbs. (32 g) organic sugar

1 Tbs. (5 g) Dijon mustard

1 organic garlic clove

3 tsp. (6 g) each: basil and oregano

dash of pepper

2 cups (480 ml) olive oil

uno 1. Place the pork and 1/4 cup (60 ml) dressing in a plastic bag. Massage the mixture.

due 2. Refrigerate for 4-24 hours. 

Pork and Vegetables/maiale e verdure:

~Make ahead and refrigerate for up to 5 days~

1 pound (455g) of glass feed pork tenderloin

4 organic carrots, cut in thin slices

2 organic peeled parsnips

1 organic broccoli florets, cut in thin slices

organic cheer tomatoes

3 Tbs. (45 ml) each: balsamic and olive oil

3 tsp. (6 g) Italian seasoning

1 tsp. (2 g) lemon pepper

tre 3. Toss the vegetables with 2 Tbs. (30 ml) oil and Italian seasoning.

quattro 4. Remove the pork and pat dry with paper towels.

cinque 5. In an ovenproof skillet, heat the oil over medium heat.

sei 6. Add the pork and cook until browned on one side, about 3-5 minutes. 

sette 7. Turn the pork over and more to the upper rack.

otto 8. Place the vegetables on the lower rack for about 20 minutes.

nove 9.  Check the inside temperature of the pork for 145ºF/63ºC.

dieci 10.  Serve with one or more organic: 

• roasted red potatoes with rosemary and garlic
• zucchini sautéed with butter and garlic
• green beans
• marinated mushrooms
• wrapped asparagus in prosciutto or roasted with balsamic vinegar
• antipasto side dish
• Italian salad

 

Read More