Garbanzo beans with no added preservatives, a little buckwheat flour, some fresh spinach flavored with a little garlic and paprika, tomato sauce (homemade or not) : very simple ingredients go into this meatless dish, not a vegan one though, as I use an egg to bind the batter. If you have a tip to replace the whole egg, suitable for people with sulfite sensitivity, please let me know, dear neighbors! For a well-balanced meal, I serve the patties with gluten-free pasta*, following a nice green salad. And to make meal time even faster, I often prepare steps 1 through 3 on the day before. As always, daily planning is key when dealing with food intolerance!
*coming soon: a vegan recipe for gluten-free pasta 😊
Ingredients (for 4 patties)
– approximately 150g / 5 oz fresh organic spinach
– approximately 250g (60g + 190g) / 9 oz (2 oz + 7 oz ) canned garbanzo beans (ingredients : garbanzo beans, water, sea salt), drained*
– 1 egg
– 1 jolie garlic clove, minced
– ¼ tsp all natural sea salt, with no additives
– ¼ tsp organic paprika
– 2 TBSP buckwheat flour
– 1 + 1 TBSP olive oil
– tomato sauce, as much as you like (homemade for me, until my summer stock is depleted!)
– gluten-free pasta of your choice (optional)
* I drain the beans over a bowl so as to save the juice, an ideal egg white substitute, which you can freeze without any problem – the proof of it at the end of this recipe !
1. Remove stems from spinach, wash and drain excess water. Place in a skillet or wok over low heat and cook until wilted. Remove from skillet and chop up.
2. Use the same skillet to heat up olive oil and minced garlic clove. When fragrant, add paprika, then 60g / 2 oz garbanzo beans. NOTE : after having rid their bodies of sulfites, most people, my husband included, find they have an incredibly increased sense of smell. Quite useful when cooking !
3. Remove from heat and add this preparation to chopped spinach.
4. Warm up tomato sauce on low heat and start cooking pasta in separate pans.
5. Puree remaining beans (190g / 7 oz), egg and salt with an immersion blender. Stir in buckwheat flour, then add garlicky spinach prep.
6. Cook small pancake-size amounts of batter in oiled pan on low heat, flipping over when the edges are done.
Enjoy, dear neighbors !
As I’m sure many other people have done, I put my blog aside over the holidays in order to enjoy that special time with my children – and treat them with some of my desserts 😊. In addition to the cranberry mousse yule log I served for Christmas, I also made a more traditional one on December 31, filled with chocolate mousse (my son’s favorite). To make the mousse I use egg whites but no yolks. The problem was, I only had three out of the four or five required in the recipe and I definitely did not want to crack open more eggs and end up throwing away unused yolks. Did I say « problem » ? For every problem there is a solution, dear enighbors : I simply added defrosted chick pea juice to the egg whites and beat the whole lot together ! Hush-hush, I didn’t tell anyone 🤫… and everybody, including my husband and his well-developed taste buds, failed to notice anything and praised my delicious mousse.
So, freezing more chick pea juice is part of my new year’s resolutions, along with imagining new recipes, updating or simplifying older ones, and adding a few tutorial videos to illustrate the more technical ones !
Allow me to wish you all, dear neighbors, a very beautiful new year full of joy and good health. Take the time to cook, it will be the best way for you to preserve it !