my love for vegan foods
I had a little dilemma, if I should post this recipe to the blog or not. It is so amazingly tasty, and I love mushroom spreads, creams, dips and sauces, but it is also simply a brown splotch…it is quit difficult to make a nice photo of such a dish. But then I realized, this super simple mushroom spread is so tasty, I have to share it with you.
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Spelt (also called as dinkel wheat) is high in protein, magnesium and vitamin B2, and moderately high in gluten. It is a good source of dietary fiber, it helps lower your cholesterol levels. Because of its low gluten content it is easy to digest too. But other than that it tastes amazing!
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I have struggled with roasted chickpeas for such a long time. They burned down, then they stayed raw and tasted like nothing. But not anymore, since I realized it is actually quit easy to make them, you just have to be a bit careful. I love to use canned chickpeas for this snack, for me that works the best, but you can use dried ones too. I find that the biggest secret is to dry the chickpeas before roasting, that way they will be very crunchy and don’t really stay soaked. And at last, never forget about them! They can look just so far from done, then 2 minutes later they are burned. So keep an eye on them.
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Sometimes I have such strong cravings, I just can’t help myself and have to eat that food in maximum an hour or otherwise I can’t live on. I felt like this today lunchtime with warm creamy soups. I felt like I need any kind of warm soups and I could not think of anything else.
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Easy, because you just put everything in your blender or food processor and it is ready. Multipurpose, because you can use it on your bread, you can use as a dip for your veggies or crackers, it makes a great pasta sauce, or a side dish too. Or add it to my ultimate nut roast instead of tomatoes, it will be lovely too.
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