Tag: featured

Appetizers, Main Dishes

Hummus de Gandules – Pigeon Peas Hummus

by Mariela7 Comments on Hummus de Gandules – Pigeon Peas Hummus
Hummus de Gandules – Pigeon Peas Hummus

This Hummus de Gandules – Pigeon Peas Hummus recipe is quick and easy to make, super-smooth and creamy with a traditional Puerto Rican flavor!

Hummus is one of my favorite foods. I tried “Hummus de Gandules” (Pigeon Peas hummus) a few years ago and since then I’ve been meaning to create my own. I used my Classic Garlic Hummus recipe but replace the chickpeas with pigeon peas. The results were amazing. This hummus de gandules tastes like the tropics. Of course, I added some of my Puerto Rican seasonings as well.

Even though I listed my ingredients in the recipe, feel free to adjust the seasonings. This recipe is great as an appetizer, spread, and even for your salads. I love making hummus wraps.

Let’s talk about how to make this hummus

Classic hummus calls for chickpeas, but you can experiment with other types of beans. For this recipe, I used pigeon peas.

Tahini Sauce, in my opinion, the best tahini is Trader Joe’s organic brand. Is creamy and easy to stir.

Taste and season. Give the hummus a taste and add in extra ingredients depending on your taste.

Instead of water, save the water of one of the pigeon peas can and use it for the recipe.

Mix and blend all the ingredients until smooth. For a creamier consistency add more tahini sauce and water.

Ways you can use this hummus:

  • Spread over your toast, sandwiches, and burgers.
  • As a dressing for your salads.
  • Mixed with pasta. It can be used as a sauce for hot noodles or cold pasta salads.
  • Mashed potatoes.
  • Wraps! Hummus wraps with kale and other veggies are so good!
  • Of course, you can always use it as a dip for your pita bread or veggies.

If you give this recipe a try, let me know what you think! Leave a comment below. Also, don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Other Puerto Rican Recipes using Pigeon Peas:

ARROZ CON GANDULES VEGANO (VEGAN RICE AND PIGEON PEAS)

Asopao de Gandules con Bolitas de Platanos Vegano

hummus de gandules

Hummus de Gandules - Pigeon Peas Hummus

Mariela
This Hummus de Gandules - Pigeon Peas Hummus recipe is quick and easy to make, super-smooth and creamy, and with a traditional Puerto Rican flavor!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer, healthy snack, Snack
Cuisine Mediterranean
Servings 1 bowl
Calories

Equipment

  • Food Processor

Ingredients
  

  • 2 cans pigeon peas
  • 1/2 cup pigeon peas water save the water from 1 pigeon peas can
  • 1/2 cup tahini organic
  • 2 cloves garlic
  • 1/2 tsp cumin
  • 1/2 lemon, squeezed
  • 1/3 cup olive oil
  • salt and pepper to taste

Instructions
 

  • Open pigeon peas cans. Save the water of one can and set it aside.
  • Wash and rinse pigeon peas. Set aside.
  • Add tahini, garlic, cumin, lemon, and olive oil. Puree until smooth.
  • Add pigeon peas and puree until creamy and smooth. For about 3-4 minutes.
  • Adjust the ingredients depending on your taste and desire consistency.
  • Add salt and pepper to taste.
  • Serve and enjoy!
Keywords hummus, hummus de gandules, pigeon peas hummus, Puerto Rican Food

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PIGEON PEAS HUMMUS

 

Breakfast, Cakes, Desserts

Vegan Chocolate Banana Bread

by Mariela2 Comments on Vegan Chocolate Banana Bread
Vegan Chocolate Banana Bread

This Vegan Chocolate Banana Bread is moist, soft, fluffy, easy to make and so delicious. The recipe is rich and flavorful, making it the perfect decadent chocolate banana dessert. It can easily be made gluten-free too!

I’m so excited to share this recipe with you. As a baker, it’s hard to find the perfect texture when baking vegan baked goods. Some egg replacements don’t work great for my taste. I’m very picky with cake textures, my goal is to bake a fluffy and moist cake. This recipe calls for one large egg, but I wanted to veganize it. After researching about aquafaba, I decided to give it a try and the results were just amazing. I got a moist, tender, fluffy, soft, rich and decadent chocolate banana bread. The cake raised like a regular loaf made with real eggs and it did not change the flavor at all. This cake is a chocolate lovers dream!

HERE’S THE RECIPE VIDEO

I totally recommend the use of aquafaba for your vegan baking or meringue. This cake can also be made using gluten-free flour and sugar-free sweeteners. Just swap for your favorite ingredients.

This Vegan Chocolate Banana cake is:

·      Rich in flavor and texture

·      Healthy

·      Dairy-free

·      Vegan

·      Easy and quick to make

·      Requires a few ingredients

·      Chocolatey

·      Egg-free

·      Great for breakfast, dessert or snack

·      A chocolate dream come true.

Vegan Chocolate Banana Cake Recipe

This recipe is one of my chocolate cupcake recipes. I swapped some of the ingredients and added bananas. The original recipe calls for one egg but the aquafaba worked perfectly. You can also replace the sugar for brown stevia, splenda or coconut sugar. For a gluten-free version just use your favorite GF flour blend. If you’re looking for an easy banana bread try my One Bowl Chocolate Chip Banana Bread recipe or my Chocolate Filled Banana Muffins. Pour some peanut butter over your Chocolate Banana Cake and enjoy it!

Let’s talk about Aquafaba

If you don’t know about aquafaba. Aquafaba is the water or brine you find in canned beans. Yes, the water you usually rinsed from the can and poured down the drain. That water is a great egg replacement. Next time you open a can of beans, save the brine and whip it up with a hand mixer or stand mixer until it’s light and fluffy. I didn’t believe it until I used it. I used the water of a chickpea can to replace the egg in this recipe.

Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.

Aquafaba is used to make a variety of recipes, including:

·       meringues

·       marshmallow fluff

·       mousse

·       frosting/buttercream

·       mayo

·       vegan cheese

·       marzipan

·       macarons

·       ice cream

·       muffins, cupcakes and brownies

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the recipe:

Vegan Chocolate Banana Bread

printable-recipe-vegan-chocolate-banana-breadDownload

Serving: 10 slices

Prep Time: 10 minutes

Cooking Time: 55-60 minutes

Ingredients:

  • 1 cup unbleached all-purpose flour
  •  1/2 cup 100% cocoa powder, unsweetened
  •  1 teaspoon baking soda
  •  1/2 teaspoon sea salt
  •  3 large brown bananas
  •  1/4 cup vegan butter (regular if not vegan), melted and slightly cooled
  •  1/4 cup melted coconut oil or vegetable
  •  3/4 cup packed light brown sugar
  •  3 tbsp Aquafaba or 1 large egg if not vegan
  •  1 teaspoon pure vanilla extract
  •  1 cup vegan chocolate chips or regular semisweet chocolate chips, divided

Instructions:

  1. Preheat oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  3. In a large bowl, mash bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, aquafaba or egg, and vanilla extract. Stir until smooth.
  4. Fold the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
  5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. Because of the chocolate chips inside the cake you might have some melted chocolate chips on the toothpick, that’s okay.
  7. Check at 50 minutes, just to be safe. Oven times vary. I use an oven thermometer to make sure I have the right temperature.
  8. Remove the pan from the oven and set on a wire cooling rack. Let it cool for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

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Appetizers, Main Dishes, Recipe Tutorials

Kale, Spinach & Cashew Pesto

by Mariela1 Comment on Kale, Spinach & Cashew Pesto
Kale, Spinach & Cashew Pesto

This easy pesto is ready in less than 10 minutes and it has so many uses. Pour over your favorite pasta, eat with crackers or veggies.

Use it on your pizza, wraps, sandwich even as a base when making savory meals. This pesto is similar to my sofrito recipe, but it uses different ingredients and purposes. I use cashews instead of pine nuts because we had allergy reactions with pine nuts. Also, I find that cashews give the pesto more consistency and a nutty flavor that I love.

Enjoy this pesto with your favorite pasta.

When making the pesto you can adjust the ingredients depending on your taste. I love making a big jar and have it available all the time. I adjust the amount I’m using depending on the recipe that I’m making. For example, if I’m using it on a pasta, I add a little bit more of olive oil. But if I’m using it on pizzas, bread or as a dip, I add more cashews or greens.

RECIPE VIDEO:

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

HERES THE RECIPE:

Kale, Spinach & Cashew Pesto

printable-recipe-kale-spinach-cashew-pestoDownload

Yield about: 1 ½ cups

Preparation Time: 8 minutes

Cooking Time: 8

Ingredients:

  • 2 cups Kale, ribs removed
  • 1 cup spinach, washed and rinsed
  • 1 cup olive oil or more to taste
  • 1 lemon, squeezed
  • 3 garlic cloves
  • ½ cup cashews, soaked overnight
  • 2 tablespoons nutritional yeast
  • ½ tsp salt or more to taste
  • ¼ cup water
  • ¼ cup parmesan cheese or vegan alternative. (Optional)

Instructions:

  1. Add kale, spinach and olive oil to a blender. Blend until well combined.
  2. Add the rest of the ingredients and blend until well combined.
  3. Add more water if needed.
  4. Feel free to add more seasonings depending on your taste and uses.

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Main Dishes

Vegan Gluten-Free Red Lentil Pasta with Sun-Dried Tomato Pesto

by Mariela1 Comment on Vegan Gluten-Free Red Lentil Pasta with Sun-Dried Tomato Pesto
Vegan Gluten-Free Red Lentil Pasta with Sun-Dried Tomato Pesto

Delicious Red Lentil Pasta, tossed with rich sun-dried tomato pesto and veggies, and topped with vegan mozzarella — it makes a nutritious, comforting and healthy dinner.

Because sometime we need something hearty and comforting , especially during winter. This lentil pasta is a flavorful dish perfect for meal prepping, a dinner date with your loved ones or just to share it with the family. It’s packed with plant-based protein, iron and a hearty delicious flavor. What I love about this pasta is that is very filling, nutritious and so simple to make.

Continue reading “Vegan Gluten-Free Red Lentil Pasta with Sun-Dried Tomato Pesto” →