Recipe: www.healthyveganrecipes.net Using ginger in healthy vegan recipes is a nice change from the garlic we usually use, and it has lots of nutritional value as well. It boosts HDL (good) and lowers LDL (bad) cholesterol and is anti-inflammatory, which helps arthritis sufferers.
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god bless you! and thank for the delicious vegan foodguide.
Huh. I *adore* chickpeas, and I love gingery stir fries, yet somehow it never occurred to me to use chickpeas in asian-inspired cooking. Must give it a go! One of my favourite super-quick chickpea dishes is to fry a LOT of garlic with some cumin seeds, then add a can of chick peas and fry them just long enough to heat them through, and in the last few moments before turning off the heat stirring in a handful of rocket (rucola), and then season to taste. Nomnomnom
hey =) do you actually store your tamari in the fridge or not ?..and a nother question: i was a little confused because you said chickpeas need to cook ATLEAST 2 h after soaking them ?!..but i only cook mine an hour or 1 1/2 hours and they are really soft then ? do you use a different kind? is there actually another kind?
thanks
@happytenzin glad you like it! thanks for the note!
@Nephtys80 Sometimes it just takes a different look at things to find new idea. Whenever Phil makes dinner, he comes up with the most interesting things I would never think of… anyway, hope you enjoy! Your chickpea dish sounds awesome too, I might have to try that!
@37mamak I do store my tamari in the fridge, but bring it out when I’m getting ready to film dinner so that I don’t have to walk over to the fridge.
On the chickpeas – you only need to cook them until they’re soft, so if yours are soft after only an hour and a half you’re lucky!! Mine never seem to soften up until 2 hours, so the ‘at least’ was more of a guideline for time management.
Hope that helps!