S for sesame seeds @36daysoftype
In India sesame is locally know as til which are of 2 varieties the black sesame and the white sesame
In India cuisine sesame seeds oil are extremely used.
In most parts of the country sesame seeds are mixed with jaggery sugar and peanuts and form into balls or square shapes which is famously know as chikki (tilgud chikki)
Sesame seeds oil are also used as preservatives in making of pickles and spicy food
Easy #gluten free#dairy free breakfast stirred with leftover rice, sesame oil, rice wine vinegar, black sesame and cumin seeds, organic vegetables , fresh garlic , coconut Aminos’s. You can leave it without any protein and I could be completely vegan or throw in the wild salmon from vital choice.
Вот такой получился хумус)) На готовку ушло 20 мин))) ооочень нежный и очень вкусный Правда воды пришлось добавить больше чем в рецепте, доливала на глаз... Блендер не справлялся
Вот базовый рецепт:
- нутовая мука 400 гр
- вода 400 мл (у меня получилось наверно раза в 2 больше)
- тахини (кунжутная паста) - 1 ст. л
- чеснок 1 головка
- сок 1/2 лимона
- оливковое масло по вкусу (я не добавляла вовсе) - зелень по вкусу (а вот зелени не пожалела ооогромный пучок петрушки)
- соль по вкусу
Recipe that opens any heart
I was asked the other day for the recipe for these bitesized treats. It took me quite long to come up with something that would be easy, tasty and satisfying. Often I just throw the stuff I have around together and see what comes out, but then to suggest exact ingredients it would be a bit difficult. In my opinion when making the bitesized treats the only thing you have to keep in mind is that the batter needs to be sticky. Other than that the ingredients can be according to your taste and what's reduced in the shops.
So what about the reicpe then.
I came up with the magical 3
*3 main ingredients
*3 times the amount
*3 steps to make it together
Ignore non-fitting lid; needed to speed-defrost/steam brussels sprouts before going in the (toaster) oven without dirtying extra pots/pans. ⠀⠀
Tip: Use safflower oil when doing anything at high heat for a long period cause it shouldn’t burn off as quickly and is slightly less pricey while likely more authentic than your extra virgin olive oil and at least is not contributing to the corrupt #evoo business which DGMW (don’t get me wrong) I regularly contribute to but to which @Pompeian is reportedly a rare yet affordable exception. ⠀⠀
Other news: Can’t believe I FINALLY finished this light brown rice, red quinoa and “freekeh” (whatever the heck that is) blend because granted it’s REALLY good but I kinda hoard basics so it takes me a while to make my rounds. Also today it was arguably the most beautiful & fluffy kinda brown rice mix ever seen. ⠀⠀
I learned a trick for doing that so I’ll let you in on the secret prob when I make #brownrice by itself. Also voluntarily added a little #nooch AKA #nutritionalyeast like a #goodvegan on the #brusselssprouts and was surprisingly happy with the choice. Moral: Try #saffloweroil sometimes in place of alleged evoo if you’re going to use either cause you’re not stubborn and/or a snob. @Gardein once again saves the day. And #godwilling we’ll never be too good to eat #frozenveggies.