Tonight for dinner, Mom and I worked together to try a new recipe. Technically it’s not a new recipe because not only did someone else post it, but it was from yet another blog posting. Nothing says, “this is a good recipe” like multiple blog reporting.
I originally saw this recipe on Swanky Dietician’s post, “Things That Make You Go Mmmm.” There are so many of Kristen’s recipes that I want to
have prepared for me try, and because I’m totally in love with chickpeas/garbanzo beans, I made the greatest effort to get this one one: I asked my mommy to help me.
The recipe calls for chickpeas, but instead we used organic garbanzo beans. Is there really a difference? According to the first three posts that I googled, no.
Ingredients: (I am posting what we used and it turned out just as well as Kristen’s recipe looked. We doubled her recipe since we were feeding 4 peeps.)
- 1/2 c. olive oil
- 1/2 c. whole almonds
- 2/3 c. water
- 1/2 c. organic garbanzo, drained and rinsed
- 1/2 c. nutritional yeast (found in health food stores, bulk food aisle)
- 5 T. freshly squeezed lemon juice (Yea, that’s how I roll)
- 2 t. minced garlic
- 1/2 t. salt
- 1 1/2 t. curry powder
- 1 t. dried oregano
- 1 t. fresh cilantro
It is a source of protein and vitamins, especially the B-complex vitamins, and is a complete protein. It is also naturally low in fat and sodium and is free of sugar, dairy, and gluten. Some brands of nutritional yeast, though not all, are fortified with vitamin B12. The vitamin B12 is produced separately (by bacteria) and then added to the yeast.
Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes. It is often used by vegans in place of parmesan cheese. Another popular use is as a topping for popcorn. It can also be used in mashed and fried potatoes, as well as put into scrambled tofu or eggs. Some movie theaters offer it along with salt or cayenne pepper as a popcorn condiment.
Thank you, Wikipedia!