Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Cooking with chickpeas?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Cooking with chickpeas?),it will help you,my kids.
I am looking for some new vegetarian recipies featuring chickpeas. I am bored with my dishes and am looking to expand. Got any favorites you would like to share?
Answer:
Chana Masala (not authentic, but delicious!)
1 medium onion, chopped
2 big cloves garlic, minced
1 T. curry powder
1/2 t. ground cumin
scant 1/2 t. ground coriander
cayenne to taste
canola oil or butter (or a combination)
1 15 oz. can of chickpeas, drained and rinsed
1 15 oz. can of diced tomatoes
handful of cilantro, roughly chopped
salt and pepper to taste
In a large skillet over medium heat, add a couple of tablespoons of butter or oil. When hot, add onion. Fry a couple of minutes until softened and starting to brown. Add garlic and spices and stir until nice and fragrant (30 seconds to a minute). Add tomatoes and mix with the onion/spice mixture. Cook for a minute. Add chickpeas. Stir around till it's all well-mixed. Reduce heat to medium-low and cook until the tomatoes have cooked down and the flavors have melded (about 15 minutes, give or take), stirring occasionally. When it's done, season to taste with salt and pepper. Take off the heat, stir in the cilantro and serve immediately over brown rice, quinoa, cous cous or pita bread (or naan, mmmm) and a good green vegetable.
Enjoy!
Hummus is my favorite chickpea recipe. Rinse chickpeas, and combine with a little olive oil, tahini (sesame paste) lemon, salt, fresh ground pepper and/or roasted garlic or red peppers. Delish with raw veggies. I also make patties, by mashing chickpeas with seasoned mashed potato, forming into a patty, and slow fry at medium to low heat in a little olive oil and butter. Also good in a soup-just chuck them in veggie stock with pasta (I use rice pasta) and veggies and you are good to go
FALAFEL
1 lb can chick peas drained
1/2 to 1 cup bread crumbs
1 egg
1 large onion, chopped
2 Tlbs finely chopped parsley
1 tsp. ground coriander or cumin
1 tsp. dried hot red peppers
1 tsp. garlic powder
1 tsp. salt
Olive oil to fry in
Combine chick peas, onion., parsley , beaten egg and spices.
Mix in blender.
Add bread crumbs until mixture forms a small ball without sticking to your hands.
Form chick pea mixture into small balls about one inch in diameter.
Flatten patties slightly and fry until golden brown on both sides.
Drain falafel balls on paper towels.
Serve individually as an appetizer or as a sandwich filling with chopped tomato, cucumber, radish, lettuce, onion in warm pita bread.
Try the following, I have tried a few of these out and they are very nice
Chickpea, Chilli and Coriander Soup
8 oz (225 g) chickpeas, soaked overnight in twice their volume of cold water
2 small red chillies, halved, de-seeded and chopped
1 level tablespoon coriander seeds
1 x 15 g pack (or ? oz) fresh coriander, leaves and stalks separated
1 level tablespoon cumin seeds
2 oz (50 g) butter
6 fat cloves garlic, peeled and finely chopped
1 level teaspoon ground turmeric
grated zest 1 lemon
1 x 200 ml tub crème fra?che
2-3 tablespoons lemon juice
salt and freshly milled black pepper
For the garnish:
1 mild fat red or green chilli, de-seeded and cut into very fine hair-like shreds
First of all, drain the chickpeas in a colander, rinse them under the cold tap then place them in the saucepan with 2? pints (1.75 litres) of boiling unsalted water. Then bring them up to simmering point, put a lid on and cook them very gently for about 1 hour or until the chickpeas are absolutely tender and squashy.
While they're cooking, prepare the rest of the soup ingredients. The coriander and cumin seeds should be dry roasted in a small pre-heated pan for 2-3 minutes, then crushed in a pestle and mortar. After that, melt the butter in the pan, add the crushed spices along with the chopped garlic and chillies and cook over a low heat for about 5 minutes. Now add the turmeric, stir and heat that gently before removing the pan from the heat.
As soon as the chickpeas are tender, drain them in a colander placed over a bowl to reserve the cooking water. Transfer the chickpeas to a liquidiser together with a couple of ladles of cooking water and purée them until fine and smooth. Now add the lemon zest, coriander stalks and spices from the pan along with another ladleful of cooking water and blend once more until fine and smooth.
Next, the whole lot needs to go back into the saucepan with the rest of the reserved cooking water. Bring it all up to a gentle simmer, give it a good stir, season, then simmer gently for a further 30 minutes. All this can be done in advance, then, when you're ready to serve the soup, re-heat very gently without letting it come to the boil. Stir in half the crème fra?che and the lemon juice, taste to check the seasoning, then serve in hot soup bowls with the rest of the crème fra?che swirled in. Scatter with shredded chilli and coriander leaves as a garnish
Or Chickpea fritters with chickpea salad
For the fritters
140g/5oz tinned chickpeas, rinsed and drained
3 free-range egg yolks
4 tbsp flour
pinch salt
1 free-range egg white
1 tbsp olive oil
For the salad
110g/4oz tinned chickpeas, rinsed and drained
? onion, finely chopped
2 tbsp white wine vinegar
2 tbsp fresh coriander
2 tbsp fresh mint
1 tbsp capers
2 tbsp fresh basil
Method
1. For the fritters, blend together the chickpeas, egg yolks, flour and salt in a food processor.
2. Whisk the egg white until stiff, then fold into the chickpeas mixture.
3. Heat the oil in a frying pan and place tablespoonfuls of the mixture into the oil. Cook for 2-3 minutes, turning once.
4. For the salad, mix together all of the ingredients.
5. Serve the salad in a bowl with the chickpea fritters placed on top.
Or Chickpea stew with tomatoes and green chilli
2 tbsp olive oil
1 red onion, finely sliced
3 garlic cloves, finely sliced
2 teaspoons freshly grated ginger
1 or 2 green chillies, to taste, seeded and finely chopped
1 tsp sea salt
2 X 400g/14oz tins of chickpeas, drained
80ml/2?fl oz water
1 tsp cumin
1 tsp turmeric, optional
freshly ground black pepper
500g/17?oz cherry tomatoes
100g/3?oz baby English spinach leaves
To serve
plain yoghurt
pitta bread
olive oil
salt and freshly ground black pepper
paprika
Method
1. Heat a large deep frying pan over a medium to high heat.
2. Add the oil, onion, garlic, ginger, chillies and salt and cook for five minutes (or until the onions are soft) being careful to stir regularly.
3. Add the chickpeas, 80ml/2?fl oz water, cumin, turmeric and pepper and cook for five minutes or until the water evaporates.
4. Add the tomatoes and cook for another two minutes to soften.
5. Remove from the heat and check for seasoning.
6. Stir through the spinach and top with yoghurt.
7. To make the pitta crisps, break up pieces of pitta bread and drizzle with olive oil, salt, pepper and paprika.
8. Bake in a moderate oven for 10-12 minutes or until crisp.
9. Serve with the stew on a warmed plate.
Or
Or Chickpea, Chilli and Coriander Cakes with Marinated Red Onion Salad
8 oz (225 g) chickpeas, soaked overnight
2 small red chillies, deseeded and finely chopped
? oz or a 15 g pack fresh coriander
1 heaped teaspoon coriander seeds
1 heaped teaspoon cumin seeds
2 oz (50 g) butter
1 small onion, peeled and finely chopped
1 small green pepper, deseeded and finely chopped
3 large garlic cloves, peeled and finely chopped
1 level teaspoon turmeric
1 x 500 g tub Greek yoghurt
grated zest ? lemon
1 dessertspoon lemon juice
salt and freshly milled black pepper
For the frying:
1 large egg, beaten
3 level tablespoons wholemeal flour or chickpea flour (gram flour)
2 tablespoons groundnut oil
For the red onion salad:
1 medium red onion, peeled and thinly sliced into half-moon shapes
1 level teaspoon grated lemon zest
juice 1 lemon
3 level tablespoons picked coriander leaves
First pour the soaked and drained chickpeas, together with enough fresh water to cover them, into a saucepan, then bring them to the boil, cover with a lid and simmer for about 30 minutes or until they're absolutely tender. Then drain them thoroughly in a sieve.
Whilst the chickpeas are cooking prepare the red onion salad – mix the onion with the lemon zest, juice and coriander in a small bowl and set aside to marinate for at least 30 minutes. Next you need to roast the coriander and cumin seeds in order to draw out their fragrance and flavour. To do this place them in a small frying pan or saucepan over a medium heat and stir and toss them around for about 1-2 minutes or until they begin to look toasted and start to 'jump' in the pan. Now transfer them to a pestle and mortar and crush them to a powder.
After that put the butter in a saucepan and gently fry the onion and green pepper along with the garlic and chillies for 5 minutes until they have softened and begun to turn brown. Then stir in the toasted ground spices and turmeric and continue to cook for a further 30 seconds.
Next tip the chickpeas into a food processor along with the fresh coriander and process until everything is evenly chopped, but not to a purée – the chickpeas should still have some of their texture. Transfer to a bowl now and stir in the softened onions, spices, 3 tablespoons of the Greek yoghurt and the lemon zest and juice. Now give it all a really good mix, taste, and add plenty of seasoning. As soon as the mixture is cool enough to handle, form it into 12 patties for a starter. They should be about 2 inches (5 cm) in diameter and ? inch (1 cm) thick, or 8 larger patties if you are serving them for a main course.
Now coat each one first with beaten egg then toss them around in the wholemeal or chickpea flour. Next heat a couple of tablespoons of oil in a frying pan on a high heat and when it's really hot, fry the cakes in two batches to a golden brown colour, about 1 minute on each side. Drain well on kitchen paper and serve as soon as possible with the red onion salad and about 2 rounded tablespoons Greek yoghurt per person.
http://recipes.wuzzle.org/index.php/73/2...
Tomatoes stuffed with chickpeas
Here is a local (Turkish) dish of chickpeas.
Soak them in water overnight. (they will become soft a bit)
Peel off the skin if you like.
Put a little veg. oil or olive oil in a pot or pressure cooker.
Finely chop a medium sized onion and fry until transparent.
Finely chop 1-2 medium size ripe tomatoes (skins removed), or use tomato paste.
Add the tomato in the pot and stir.
Add the chickpeas; add some water (enough to cover them).
Add some salt to taste.
Cook until the chickpeas are tender. It usually takes 15-20 mins. in the pressure cooker, depending on the type/quality of the pulses. You can also sprinkle some crushed red pepper if you like your meals a bit hot. Chop some fresh parsley and put on top as you serve.
Serve with a nice green salad dressed in olive oil and lemon juice.
I like to make "fake tuna salad" with chickpeas.
I use the canned kind, rinse them, squash them a bit with a fork, and then just use my favorite tuna salad recipe - basically, chopped pickles, hard boiled egg, some lemon juice, salt, pepper, mayonnaise. Great on sandwiches.
Go to this site: www.ndtvcooks.com. It's really useful
try this web site
This is an all time favorite. You can double recipe and keep in the fridge for few days. Very easy, nutritious and delicious. I have also included a link to falafel recipe.
Mock Tuna Salad
* 2(15oz.) cans chick-peas, drained (or 3c. cooked)
* ? cup vegan mayonnaise(veganaise)
* 2/3 cup minced celery
* 1/3 cup relish
* ? cup nutritional yeast flakes
* 2 green onions, chopped
* 2 teaspoon soy sauce
* 1 teaspoon kelp powder (optional)
In a medium bowl, mash the chick-peas coarsely with a fork (Food processor is easier). Mix in the remaining ingredients, using ? cup mayonnaise at first, and then adding more as needed. cover and refrigerate. Use on sandwiches, as a dip with veggies, with pita bread, make a wrap with it.....
http://www.emerils.com/recipes/by_name/f...
Being a former chef and having limited kitchen facilities, I like to make anything with chickpeas, currys, veggie patties, salads, I am a hummus fan, with roasted garlic.
Chickpeas are an excellent source of protein, and are great for diabetics, which I am one, they don't raise glucose levels the same as other foods.
I make falafel with them but in a half chickpeas and half falafel mix. I also like to make a soup with lots of potatos, being a bit on the hefty side, they can make a meal out one bowl of soup, and don't affect the same as alot of cabbage.
I would say this , herbed rice , chickpeas , green peas, brushetta sauce , and for the finish cut out square swiss cheese cubes and bake them with olive oil and thats what i eat alot its called amys indian food its great!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Cooking with chickpeas?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Cooking with chickpeas?),it will help you,my kids.
I am looking for some new vegetarian recipies featuring chickpeas. I am bored with my dishes and am looking to expand. Got any favorites you would like to share?
Answer:
Chana Masala (not authentic, but delicious!)
1 medium onion, chopped
2 big cloves garlic, minced
1 T. curry powder
1/2 t. ground cumin
scant 1/2 t. ground coriander
cayenne to taste
canola oil or butter (or a combination)
1 15 oz. can of chickpeas, drained and rinsed
1 15 oz. can of diced tomatoes
handful of cilantro, roughly chopped
salt and pepper to taste
In a large skillet over medium heat, add a couple of tablespoons of butter or oil. When hot, add onion. Fry a couple of minutes until softened and starting to brown. Add garlic and spices and stir until nice and fragrant (30 seconds to a minute). Add tomatoes and mix with the onion/spice mixture. Cook for a minute. Add chickpeas. Stir around till it's all well-mixed. Reduce heat to medium-low and cook until the tomatoes have cooked down and the flavors have melded (about 15 minutes, give or take), stirring occasionally. When it's done, season to taste with salt and pepper. Take off the heat, stir in the cilantro and serve immediately over brown rice, quinoa, cous cous or pita bread (or naan, mmmm) and a good green vegetable.
Enjoy!
Hummus is my favorite chickpea recipe. Rinse chickpeas, and combine with a little olive oil, tahini (sesame paste) lemon, salt, fresh ground pepper and/or roasted garlic or red peppers. Delish with raw veggies. I also make patties, by mashing chickpeas with seasoned mashed potato, forming into a patty, and slow fry at medium to low heat in a little olive oil and butter. Also good in a soup-just chuck them in veggie stock with pasta (I use rice pasta) and veggies and you are good to go
FALAFEL
1 lb can chick peas drained
1/2 to 1 cup bread crumbs
1 egg
1 large onion, chopped
2 Tlbs finely chopped parsley
1 tsp. ground coriander or cumin
1 tsp. dried hot red peppers
1 tsp. garlic powder
1 tsp. salt
Olive oil to fry in
Combine chick peas, onion., parsley , beaten egg and spices.
Mix in blender.
Add bread crumbs until mixture forms a small ball without sticking to your hands.
Form chick pea mixture into small balls about one inch in diameter.
Flatten patties slightly and fry until golden brown on both sides.
Drain falafel balls on paper towels.
Serve individually as an appetizer or as a sandwich filling with chopped tomato, cucumber, radish, lettuce, onion in warm pita bread.
Try the following, I have tried a few of these out and they are very nice
Chickpea, Chilli and Coriander Soup
8 oz (225 g) chickpeas, soaked overnight in twice their volume of cold water
2 small red chillies, halved, de-seeded and chopped
1 level tablespoon coriander seeds
1 x 15 g pack (or ? oz) fresh coriander, leaves and stalks separated
1 level tablespoon cumin seeds
2 oz (50 g) butter
6 fat cloves garlic, peeled and finely chopped
1 level teaspoon ground turmeric
grated zest 1 lemon
1 x 200 ml tub crème fra?che
2-3 tablespoons lemon juice
salt and freshly milled black pepper
For the garnish:
1 mild fat red or green chilli, de-seeded and cut into very fine hair-like shreds
First of all, drain the chickpeas in a colander, rinse them under the cold tap then place them in the saucepan with 2? pints (1.75 litres) of boiling unsalted water. Then bring them up to simmering point, put a lid on and cook them very gently for about 1 hour or until the chickpeas are absolutely tender and squashy.
While they're cooking, prepare the rest of the soup ingredients. The coriander and cumin seeds should be dry roasted in a small pre-heated pan for 2-3 minutes, then crushed in a pestle and mortar. After that, melt the butter in the pan, add the crushed spices along with the chopped garlic and chillies and cook over a low heat for about 5 minutes. Now add the turmeric, stir and heat that gently before removing the pan from the heat.
As soon as the chickpeas are tender, drain them in a colander placed over a bowl to reserve the cooking water. Transfer the chickpeas to a liquidiser together with a couple of ladles of cooking water and purée them until fine and smooth. Now add the lemon zest, coriander stalks and spices from the pan along with another ladleful of cooking water and blend once more until fine and smooth.
Next, the whole lot needs to go back into the saucepan with the rest of the reserved cooking water. Bring it all up to a gentle simmer, give it a good stir, season, then simmer gently for a further 30 minutes. All this can be done in advance, then, when you're ready to serve the soup, re-heat very gently without letting it come to the boil. Stir in half the crème fra?che and the lemon juice, taste to check the seasoning, then serve in hot soup bowls with the rest of the crème fra?che swirled in. Scatter with shredded chilli and coriander leaves as a garnish
Or Chickpea fritters with chickpea salad
For the fritters
140g/5oz tinned chickpeas, rinsed and drained
3 free-range egg yolks
4 tbsp flour
pinch salt
1 free-range egg white
1 tbsp olive oil
For the salad
110g/4oz tinned chickpeas, rinsed and drained
? onion, finely chopped
2 tbsp white wine vinegar
2 tbsp fresh coriander
2 tbsp fresh mint
1 tbsp capers
2 tbsp fresh basil
Method
1. For the fritters, blend together the chickpeas, egg yolks, flour and salt in a food processor.
2. Whisk the egg white until stiff, then fold into the chickpeas mixture.
3. Heat the oil in a frying pan and place tablespoonfuls of the mixture into the oil. Cook for 2-3 minutes, turning once.
4. For the salad, mix together all of the ingredients.
5. Serve the salad in a bowl with the chickpea fritters placed on top.
Or Chickpea stew with tomatoes and green chilli
2 tbsp olive oil
1 red onion, finely sliced
3 garlic cloves, finely sliced
2 teaspoons freshly grated ginger
1 or 2 green chillies, to taste, seeded and finely chopped
1 tsp sea salt
2 X 400g/14oz tins of chickpeas, drained
80ml/2?fl oz water
1 tsp cumin
1 tsp turmeric, optional
freshly ground black pepper
500g/17?oz cherry tomatoes
100g/3?oz baby English spinach leaves
To serve
plain yoghurt
pitta bread
olive oil
salt and freshly ground black pepper
paprika
Method
1. Heat a large deep frying pan over a medium to high heat.
2. Add the oil, onion, garlic, ginger, chillies and salt and cook for five minutes (or until the onions are soft) being careful to stir regularly.
3. Add the chickpeas, 80ml/2?fl oz water, cumin, turmeric and pepper and cook for five minutes or until the water evaporates.
4. Add the tomatoes and cook for another two minutes to soften.
5. Remove from the heat and check for seasoning.
6. Stir through the spinach and top with yoghurt.
7. To make the pitta crisps, break up pieces of pitta bread and drizzle with olive oil, salt, pepper and paprika.
8. Bake in a moderate oven for 10-12 minutes or until crisp.
9. Serve with the stew on a warmed plate.
Or
Or Chickpea, Chilli and Coriander Cakes with Marinated Red Onion Salad
8 oz (225 g) chickpeas, soaked overnight
2 small red chillies, deseeded and finely chopped
? oz or a 15 g pack fresh coriander
1 heaped teaspoon coriander seeds
1 heaped teaspoon cumin seeds
2 oz (50 g) butter
1 small onion, peeled and finely chopped
1 small green pepper, deseeded and finely chopped
3 large garlic cloves, peeled and finely chopped
1 level teaspoon turmeric
1 x 500 g tub Greek yoghurt
grated zest ? lemon
1 dessertspoon lemon juice
salt and freshly milled black pepper
For the frying:
1 large egg, beaten
3 level tablespoons wholemeal flour or chickpea flour (gram flour)
2 tablespoons groundnut oil
For the red onion salad:
1 medium red onion, peeled and thinly sliced into half-moon shapes
1 level teaspoon grated lemon zest
juice 1 lemon
3 level tablespoons picked coriander leaves
First pour the soaked and drained chickpeas, together with enough fresh water to cover them, into a saucepan, then bring them to the boil, cover with a lid and simmer for about 30 minutes or until they're absolutely tender. Then drain them thoroughly in a sieve.
Whilst the chickpeas are cooking prepare the red onion salad – mix the onion with the lemon zest, juice and coriander in a small bowl and set aside to marinate for at least 30 minutes. Next you need to roast the coriander and cumin seeds in order to draw out their fragrance and flavour. To do this place them in a small frying pan or saucepan over a medium heat and stir and toss them around for about 1-2 minutes or until they begin to look toasted and start to 'jump' in the pan. Now transfer them to a pestle and mortar and crush them to a powder.
After that put the butter in a saucepan and gently fry the onion and green pepper along with the garlic and chillies for 5 minutes until they have softened and begun to turn brown. Then stir in the toasted ground spices and turmeric and continue to cook for a further 30 seconds.
Next tip the chickpeas into a food processor along with the fresh coriander and process until everything is evenly chopped, but not to a purée – the chickpeas should still have some of their texture. Transfer to a bowl now and stir in the softened onions, spices, 3 tablespoons of the Greek yoghurt and the lemon zest and juice. Now give it all a really good mix, taste, and add plenty of seasoning. As soon as the mixture is cool enough to handle, form it into 12 patties for a starter. They should be about 2 inches (5 cm) in diameter and ? inch (1 cm) thick, or 8 larger patties if you are serving them for a main course.
Now coat each one first with beaten egg then toss them around in the wholemeal or chickpea flour. Next heat a couple of tablespoons of oil in a frying pan on a high heat and when it's really hot, fry the cakes in two batches to a golden brown colour, about 1 minute on each side. Drain well on kitchen paper and serve as soon as possible with the red onion salad and about 2 rounded tablespoons Greek yoghurt per person.
http://recipes.wuzzle.org/index.php/73/2...
Tomatoes stuffed with chickpeas
Here is a local (Turkish) dish of chickpeas.
Soak them in water overnight. (they will become soft a bit)
Peel off the skin if you like.
Put a little veg. oil or olive oil in a pot or pressure cooker.
Finely chop a medium sized onion and fry until transparent.
Finely chop 1-2 medium size ripe tomatoes (skins removed), or use tomato paste.
Add the tomato in the pot and stir.
Add the chickpeas; add some water (enough to cover them).
Add some salt to taste.
Cook until the chickpeas are tender. It usually takes 15-20 mins. in the pressure cooker, depending on the type/quality of the pulses. You can also sprinkle some crushed red pepper if you like your meals a bit hot. Chop some fresh parsley and put on top as you serve.
Serve with a nice green salad dressed in olive oil and lemon juice.
I like to make "fake tuna salad" with chickpeas.
I use the canned kind, rinse them, squash them a bit with a fork, and then just use my favorite tuna salad recipe - basically, chopped pickles, hard boiled egg, some lemon juice, salt, pepper, mayonnaise. Great on sandwiches.
Go to this site: www.ndtvcooks.com. It's really useful
try this web site
This is an all time favorite. You can double recipe and keep in the fridge for few days. Very easy, nutritious and delicious. I have also included a link to falafel recipe.
Mock Tuna Salad
* 2(15oz.) cans chick-peas, drained (or 3c. cooked)
* ? cup vegan mayonnaise(veganaise)
* 2/3 cup minced celery
* 1/3 cup relish
* ? cup nutritional yeast flakes
* 2 green onions, chopped
* 2 teaspoon soy sauce
* 1 teaspoon kelp powder (optional)
In a medium bowl, mash the chick-peas coarsely with a fork (Food processor is easier). Mix in the remaining ingredients, using ? cup mayonnaise at first, and then adding more as needed. cover and refrigerate. Use on sandwiches, as a dip with veggies, with pita bread, make a wrap with it.....
http://www.emerils.com/recipes/by_name/f...
Being a former chef and having limited kitchen facilities, I like to make anything with chickpeas, currys, veggie patties, salads, I am a hummus fan, with roasted garlic.
Chickpeas are an excellent source of protein, and are great for diabetics, which I am one, they don't raise glucose levels the same as other foods.
I make falafel with them but in a half chickpeas and half falafel mix. I also like to make a soup with lots of potatos, being a bit on the hefty side, they can make a meal out one bowl of soup, and don't affect the same as alot of cabbage.
I would say this , herbed rice , chickpeas , green peas, brushetta sauce , and for the finish cut out square swiss cheese cubes and bake them with olive oil and thats what i eat alot its called amys indian food its great!
correctness,It's Non-profit and only for informational purposes.
- GMF Chile?
- What are your oppinions on vegitarianism?
- Do you think its bad to be a vegitarian?
- Having a hard time going veggie?
- Is Flax Seed part of the Wheat family?
- Question for crazy vegtarians?
- Have you ever told anyone to stop eating meat?
- Please give me some reasons to be a vegetarian? (spiritual answers appreciated)
Related Question about Food and Health
- Cooking spinach?
- Corn or peas?
- Cottage cheese recipe please?
- Could a........?
- Could anyone give me the indian or hindi name of "ASPARAGUS"?
- Could anyone recommend a really good vegetarian/vegan restaurant in L.A.?
- Could figs be eaten whole with its skin? or it should be pealed off?
- Could he be trapping illegally?