Butter Beans Hummus without Tahini

I did this hummus without tahini for purely logistic reasons: impossible to find tahini in the small Spanish village where I was at this time. But I was still craving my hummus. So I just did the hummus the normal way, with garlic, olive oil, and lemon, and I used the secret tip of my dear friend Selva to make it creamy: blend the mixture while the beans are still warm. The result was a tasty and creamy hummus – I was not even missing the tahini. And all the family enjoyed it, so I guess it was a successful tip. Thanks Selva!

Hummus without tahini
Hummus served with carrot & cucumber sticks

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Juicer Lentil Burgers

I came up with this recipe a couple of years ago, when I was working in a cafe in which we were serving fresh apple & carrot juice. I was shocked by the quantity of juice pulp we were throwing away and imagined the same must happen in lots of home. Such a waste of fibres, when they are so good for our gut! So I had the idea to use this pulp in combination with lentils (or even a can of beans) to make vegan burgers.

Vegan burger served with salad and carrot top dip
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Gluten-free vegan lasagna

I started cooking gluten-free a few years ago, back in Barcelona, where one of my good friends has celiac disease. In this gluten-free vegan lasagna recipe, the leaves of the cabbage replace the pasta sheet. The filling is composed of vegetables, rice and mung beans to make it a complete meal.

gluten-free vegan lasagna

I discovered the mung beans (also called green gram) in India. Rich in nutrient and really filling, they also have the advantage to cook quite quickly when compared to other pulses. Continue reading “Gluten-free vegan lasagna”