Eat Dance Live

I'm officially obsessed! Since Tuesday's kitchen fail/success, I've been obsessed with sprouted lentil balls and have been having them as the protein in my salad every night. When I ran out yesterday, I figured I'd just treat myself to making socca the right way again. However, when I found myself in front of the Vitamix to make the socca batter, I had a change of heart and opted for making sprouted falafel balls instead. (having a phone camera is making me way too lazy to take legit pictures) Rather than going through the whole process of making my own chickpea flour again, I just sprouted my chickpeas and then put about 2 cups of them into the Vitamix with a few slices of yellow onion, a clove a garlic, a few tablespoons of water, sea salt, a handful of parsley, a teaspoon of cumin, and blended away. Because I knew there was no use to attempt to shape them into balls yet (because they just break down in the pan), I just threw the whole mush into the pan until the bot...

Despite the fact that it's Easter long weekend, this week means papers, papers, papers for me to write so instead of posting a recipe I wanted to give you a quick baking tip that I have found more and more vegans have been adopting recently: using chickpea flour! Lately, I’ve been substituting about ¼ (or more, I've done up to half) of any flour in my cookie recipes with chickpea flour and it always ends up tasting amazing. It gives cookies a much richer, nuttier taster, and a warmer darker color. Because I tend to only use flours like whole wheat, spelt, etc. I find that you can substitute it one for one no problem. Since I’m straying furthe r and further away from really sweet desserts, I find that by providing a richer taste, chickpea flour makes baking less cloyingly sweet. I haven’t tried it on anything other than cookies at the moment though (like cakes, muffins, etc.) so if you have insight into that let me know! On the nutrition side, using chickpea flour is ...