New American Food Creator
Another day. Another pancake. These ones are made of legumes. This is inspired by the Italian farinata, which is an unleavened pancake made from chickpea flour. The origin of this dish is unknown (to my knowledge), but it is incredibly similar to the Indian dosa. The main difference between these foods is these pancakes are… Continue reading Chickpea Pancakes
I have had tuna salad before. I have had chickpea salad before, but NEVER in my life, have I had tuna and chickpea salad together. This is probably due to my lack of culinary exploration and not because I am the first person to think of this. As someone who adores both salads and recognizes… Continue reading Chickpea, Tuna, & Tahini Salad
I did not always enjoy hummus. With parents from the Midwest, it was not a staple growing up. However, as I have explored the origins of the dish and experimented with making my own, I realize it is one of the best foods to keep in my kitchen. The jury is out on the exact… Continue reading Mandarin Citrus Hummus
If you need a lunch box option for work or school, this is a good one. If your kids are super healthy and like green stuff, you can make it for them too! Note: this recipe uses an Instant Pot pressure cooker. If one is not available for your use, the recipe can be created… Continue reading Chickpea Nori Wraps
As a vegan, I learned how to make hummus early on. I consider it a health food staple. This recipe is oil-free, but feel free to add olive oil if you so desire. You do you. Ingredients 2 cups chickpeas, cooked (save cooking water)2-4 cloves garlic, chopped¼ cup tahini½ lemon, juiced1 Tbsp. turmeric1 tsp. coriander1… Continue reading Hummus
Kaitlyn Anne Thomas 