Ganga on Nostr: I quite love Mary, she cooks the way I do - experimenting with the occasional failure ...
I quite love Mary, she cooks the way I do - experimenting with the occasional failure which she is not too proud to share.
Take some chickpeas, and use every part of them to make:
High Protein Chickpea Tofu: Her process removes the starch from the blended chickpeas before making tofu, so it is different to Burmese Tofu. She has another, stand-alone video which show the process better and the end product is better where she didn't use coagulants.
Chickpea Starch Noodles: She takes the starch of the chickpeas and makes Asian noodles 😋
Toasted Chickpea Fiber Flour: The pulp (or fibre) left over from blending and draining the chickpeas is dried into a toasted flour which must smell amazing
Chickpea Fiber Burger Buns: She uses the flour to make some low starch/carbs, high fibre bread buns.
No waste cooking to the max.
https://www.youtube.com/watch?v=UKHR7yrbfzY
#food #Links #YouTube
Take some chickpeas, and use every part of them to make:
High Protein Chickpea Tofu: Her process removes the starch from the blended chickpeas before making tofu, so it is different to Burmese Tofu. She has another, stand-alone video which show the process better and the end product is better where she didn't use coagulants.
Chickpea Starch Noodles: She takes the starch of the chickpeas and makes Asian noodles 😋
Toasted Chickpea Fiber Flour: The pulp (or fibre) left over from blending and draining the chickpeas is dried into a toasted flour which must smell amazing
Chickpea Fiber Burger Buns: She uses the flour to make some low starch/carbs, high fibre bread buns.
No waste cooking to the max.
https://www.youtube.com/watch?v=UKHR7yrbfzY
#food #Links #YouTube