Chickpea Mushroom Flan Food

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VEGAN FLAN



Vegan Flan image

Flan, silky creamy delicious vegan flan. This custard-like creation is one of the most recognized desserts in all of Latin America and my absolute favorite!!

Provided by Dora S.

Categories     Dessert

Number Of Ingredients 7

¾ cup Granulated sugar
1 can Full fat coconut milk
1 cup Oat milk
1 tsp. Chickpea flour
1/3 cup Sugar
1 tsp. Vanilla
1 1/4 tsp Agar agar powder ((see note))

Steps:

  • Get ramekins ready to go.
  • Pour sugar into a medium sauce pot and set to medium-low heat. Let the sugar dissolve, gently swirling the pot but not stirring, until mixture turns a deep golden color, 8 to 9 minutes.
  • Immediately remove pot from heat and pour caramel into ramekins. Gently lift and tilt ramekins to coat the inside with caramel. Set aside.
  • Combine coconut milk and agar agar in a medium sauce pot.
  • In the blender combine the oatmilk, sugar, chickpea flour, and vanilla. Process until smooth. Pour this mixture into the pot with the coconut milk.
  • Bring mixture to a simmer for 5 minutes, then remove from the heat. Let cool slightly, then pour into ramekins.
  • Place ramekins in the fridge for 4 hours to let the flan set.
  • To serve, place bottom of ramekin in a container with hot water for 1 -2 minutes, in order to release the flan.
  • Use a small knife or offset spatula to carefully loosen the edges of the flan. Turn flan over onto a plate, shake gently to release flan and remove ramekin.

Nutrition Facts : ServingSize 1 flan, Calories 292 kcal, Carbohydrate 42 g, Protein 2 g, Fat 14 g, SaturatedFat 12 g, Sodium 28 mg, Fiber 1 g, Sugar 39 g

CHICKPEA & MUSHROOM FLAN



Chickpea & Mushroom Flan image

I'm not sure where this recipe came from, but it makes a delicious luncheon dish or light evening meal. Serve with a crisp green salad.

Provided by Kiwi Kathy

Categories     Savory Pies

Time 1h10m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 15

4 ounces flour, plain
1/4 teaspoon salt
2 ounces butter
1 1/2 tablespoons water
2 tablespoons olive oil
1/2 ounce butter
1 onion, sliced
1 garlic clove, large and crushed
4 ounces button mushrooms, sliced
4 ounces chickpeas, soaked and cooked
1 tablespoon parsley, chopped
salt and pepper, to taste
1 egg
5 fluid ounces milk
3 ounces cheese, grated

Steps:

  • Make pastry by sifting flour and rubbing in the first measure of butter.
  • Add the water and knead until smooth. Roll out and line an 8" flan dish. Prick base and bake at 200 degrees C for 15 minutes.
  • Make filling by melting the second measure of butter and the oil and frying the onion and garlic for about 10 minutes until soft but not browned. Add the mushrooms and cook for a further 3 - 4 minutes. Stir in the chick peas, parsley, salt and pepper.
  • Put into hot flan case.
  • Beat together the egg and milk and pour into flan case.
  • Scatter cheese over the top and bake 40 - 50 minutes until set and golden brown.

Nutrition Facts : Calories 304.3, Fat 19.8, SaturatedFat 9.8, Cholesterol 73.3, Sodium 385, Carbohydrate 23.9, Fiber 1.8, Sugar 1.2, Protein 8.5

MUSHROOM & CHICKPEA BURGERS



Mushroom & chickpea burgers image

High in fibre and low in fat, these veggie burgers with spiced yogurt are the healthy way to enjoy fast food

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 13

1 tbsp olive oil
250g chestnut mushroom , finely chopped
2 garlic cloves , crushed
1 bunch spring onions , sliced
1 tbsp medium curry powder
zest and juice ½ lemon
400g can chickpea , rinsed and drained
85g fresh wholemeal breadcrumb
6 tbsp 0% Greek yogurt
pinch ground cumin
2 mixed-grain muffins or rolls, toasted and halved
2 plum tomatoes , sliced
handful rocket leaves

Steps:

  • Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins. Mix in the curry powder, lemon zest and juice and cook for 2 mins or until mixture looks quite dry. Tip out onto a plate to cool slightly.
  • Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 mins on each side until crisp and browned.
  • Mix the yogurt with the cumin. Place half a muffin on each plate, then spread with the yogurt. Top with the burgers, a few slices of tomato and a little rocket.

Nutrition Facts : Calories 271 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.13 milligram of sodium

CRISPY CHICKPEA PANCAKES WITH ROASTED MUSHROOM SALAD



Crispy Chickpea Pancakes With Roasted Mushroom Salad image

Italian farinata are simple pancakes made from chickpea flour, which gives them a deep, nutty flavor and unexpectedly luxurious texture. Make sure to use an ovenproof pan so you can finish the pancake in a hot oven to give it golden, crisp edges. Top the farinata however you like - roasted vegetables, a dressed salad, a mix of fresh herbs - or even eat it plain, with a cold drink, just before dinner. But a mix of roasted mushrooms and radicchio seasoned simply with vinegar and olive oil is perfect in the fall.

Provided by Tejal Rao

Categories     dinner, lunch, appetizer, main course

Time 2h45m

Yield 4 servings

Number Of Ingredients 12

1 cup warm water, plus more as needed
1 cup chickpea flour
1 teaspoon kosher salt (Diamond Crystal)
1 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound mixed mushrooms, such as cremini and shiitake
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt (Diamond Crystal)
1/2 small head radicchio
1/2 tablespoon sherry vinegar
Pinch of flaky sea salt, such as Maldon
Few grinds of black pepper

Steps:

  • Make the pancake batter: Pour the warm water into a large mixing bowl and gradually whisk in the chickpea flour in small amounts to avoid lumps. Add the salt, pepper and 2 tablespoons oil, and whisk again until smooth. The batter should be the consistency of heavy cream. If it's too thick, whisk in more warm water, 1 tablespoon at a time. If the batter is lumpy, use an immersion blender or blender to get it nice and smooth. Set the batter aside at room temperature for about 2 hours.
  • Make the topping: Position racks near the top and bottom of the oven, and heat oven to 450 degrees. Roughly chop or tear the mushrooms and toss with 2 tablespoons oil and the kosher salt on a sheet pan. Spread the mushrooms in an even layer and roast on the top rack for about 20 minutes, or until lightly browned, mixing the mushrooms midway so they cook evenly.
  • Meanwhile, make the pancakes: Heat 2 tablespoons oil in an 8- or 9-inch frying pan with an ovenproof handle over medium. When the oil is hot, swirl it to evenly coat the bottom of the pan and pour in half the chickpea batter. It should be about ¼ inch deep. When the bottom is set, after about 1 minute, slide the pan onto the lower oven rack and bake for about 10 minutes, or until the edges are golden brown and crisp, but the center is still tender. Use a spatula to release the edges and slide it onto a cutting board. Repeat with the remaining 2 tablespoons oil and the remaining batter.
  • Tear the radicchio leaves into bite-size pieces, then add to the sheet pan of slightly cooled mushrooms along with the vinegar and remaining tablespoon oil. Season with the flaky salt and black pepper, and mix well. Cut the pancakes into squares, transfer to serving plates, top with the mushroom mix and eat while still warm.

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