Subscribe now for full access
Get access to our exclusive recipes, cookbooks, and build and organise your personal Recipe Box.
Two cans chickpeas.
Chopped red onion, celery whatever other veggies you have (red pepper, carrots etc) follow your heart. Mayo.
Splash Apple Code Vinegar. Jalapeños if you want. Salt and Pepper to taste.
Simply mix everything together and add to bread to create a sandwich with lettuce & tomato.
Cous cous is so insanely easy to make. Just boil water or veggie stock, add the cous cous, remove from heat and cover for 5 minutes. You can even add turmeric to the boiling pot for a nice yellow color. It is best to separate the grains of cous cous by tenderly running a fork through them once they have soaked up the stock
Roast veggies at 425 F for 15 minutes, stirred, added minced garlic and set it back in the oven for 10-15 minutes longer.
Enjoy!
Pre heat the oven to 180ºC.
Get ready a baking tray and oil it.
In a bowl mix the flours, baking powder and salt. Mix well. Add the yoghurt and mix with a fork or spatula until well incorporated. The dough must look like breadcrumbs.
In a clean surface, add a bit of flour, take the dough and mix it around 15 times, until it’s not sticky any more.
Divide into 4 equal parts. Make little balls and make a whole in the middle with your finger.
Put the on the baking tray. Grab the beaten egg and with a brush, brush the dough on the surface and add the desired toppings.
Put it in the oven for 25 minutes. Let cool for at least another 15 minutes before cutting them.
Mix the flour with baking powder and salt. Put aside.
In a mixer, mix butter, sugar, vanilla and eggs, until fluffy and light.
Combine the flour mix and the butter mix, add the nuts and chocolate chips by folding.
Grab a teaspoon and make small batter balls. Make them small as they expand in the oven. Put the dough balls on a baking tray, previously greased.
Bake at 190ºC or 375ºF for 10 minutes, or until golden brown.
It makes 6 dozens.
