Here's a tip for chickpeas, if you are making hummus or just eating them: Per half pound or 250gm of dry beans, put a generous pinch of sodium bicarbonate, aka baking soda, into the soaking water. This will not make the chickpeas taste like bicarb. After soaking for several hours, drain and rinse. Your garbanzo beans will hold their shape, but will be very soft and almost creamy. I use this soaking method for most beans and it has never failed me. Vegan for almost 6 years, so I've made a lot of beans!😅
Holy crap, this is the most mind blowing culinary video Ive ever seen, and I watch them a lot. From ONE pound of dried chickpeas you got tofu, starch for thickening sauce OR making noodles and flour for breads and batters?! I never knew that one batch of chickpeas could offer so much versatility. Subbed for sure!
This whole video gave me life seeing all the things one can do with Chickpeas. Thank you so much for doing all this for your followers Mary, you are so appreciated.
The Mozart was just the thing for the first part of the tofu portion, it was almost Beethoven-esque in the dramatic phrasing for dramatic blending footage! Loved these experiments in chickpeas; I had no idea, even after all your tofu experiments, how versatile some of our beany friends are! Thanks for posting : )
Hi I did not detect ANY Mozart in that BEETHOVEN ! THEY ARE POLES APART! DON’T LIKE EITHER OF THEM! BACH FOREVER! Shalom to us only in Christ Yeshua PRINCE OF PEACE returning soon to reign over His Creation on The Throne of David from Jerusalem forever to the glory of God The Father!
Mary your videos are so full of interesting information and so well edited, thank you for all the work you put into them! Watching vegan recipe creation in action is so exciting! Makes me want to experiment more in the kitchen.
This is soooo cooool!!! I love your channel! You’re even better than the rest bc you have a humility that makes me feel like viewing a best friend! You don’t hide your mistakes! That’s the key! That makes you more real & down to earth like the rest of us! And in your humble request to the audience to share their ideas is so awesome! I’m newly subscribed & currently getting into all your videos but this one was my first & still favorite! Bless your precious hands for the work you’re doing for others!!! You’ve sure shown this ol’ gal some new & exciting stuff!❤ from a Texas Granny
I absolutly love everything about this video, the noodles, that you found anway for everything, how you keep explaining why you do things a certain way, your positivity, that you show errors . . .it is so entertaining and informative to watch!
Agree. Thats why Im here too... The Noodles! She mentioned ways to save..... I also feel you should always find ways not to waste no matter what state the economy is in (which is actually doing pretty good from the stats). Definitely too much waste around the globe.
thanks for making some of the BEST food content out there! whether I'm eating vegan, vegetarian, or otherwise, I *always* find tips I can use. your tofu series alone is legendary; now I'm excited to find out more about chickpeas!
@@DianeH2038 you're good. I had to remove that troll! Imagine really truly thinking that non-vegans can't "associate" with vegan people or vegan recipes. Absolutely WILD
Perfect timing! I just found a bag of dried chickpeas that was shoved into the back of my cupboard! 😁 this editing was really fun! It seems like you had a good time with it and I was grinning the whole video through. 😁
I created a "super soy tofu". A method that saves even very weak and crumble tofus. It's about get the tofu block and put in a vapor cooker for micro wave for 6 minutes, remove and try again for 4 minutes. It make the tofu proteins to glue on each other creating a super binding tofu. It also drains a lot of water away, making super hard tofu. And the vapor moving inside to outside creates tiny holes giving appearance of swiss cheese. You can also vapor cook inside a instant pot but it will not lose water or create a super hard tofu or swiss cheese tiny holes. What about try this out but for chickpea tofu?
@@bellenesatan Yes, it's a steamer but for microwave, it have a space for the water do not touch the tofu. In microwave steamer you have the effect of the micro wave penetration heating and the effect of the steam itself, making tofu proteins get stron binding and draining water from tofu. But you need be carefull to not cook too much or the tofu can start to get brown on the exterior. Intant pot steaming do not risk make tofu brown but do not drain water since it's just the steam effect over tofu under high pressure. It's good to keep the moisture of tofu and increase binding. Microwave steamer can turn tofu so strong and dense that you can get thin slices and wave the slice on air and it will not tear apart.
Staying tuned for congee. We’ve moved to a more rural area so my local walmart (and by local I mean a 20 mile drive) no longer carries chickpeas. Will need to remember to stock up when we go back into the city.
Your videos are just the coolest. I don’t think I will ever try making this as I don’t really have the time at the moment but I really appreciate the effort put into this video and how much knowledge you have on beans! It’s really inspiring!
Mary you are gifted. What an incredible video! One tip--wet doughs are often sticky and a little more difficult to work, but they always make soft moist delicious bread. I would consider slightly more liquid ingredients for your keto bread and a source of fat as well. It's been 5 months, so you probably already figured that out. :D
You are sorry innovative and smart! I love this channel so much! I'm shocked that you don't have a ton more than subscribers. Everyone needs to share this channel with everyone they know.
we can really see all the effort you have put into your research and videos... then we get a very dramatic and exciting talk through it!! it's just amazing
This was an amazing video. I watch a lot of food content on the youtube. This has to be one of the most fascinating videos I've seen. I am by no means under a restrictive diet, but I have cooked for dietary restricted people both professionally and in the home setting. Kudos to you for literally using every part of the chickpea along the way. It really makes me want to go soak a pound right now and experiment with it myself! My first thought for the tofu crumble would be some sort of mock breakfast scramble. Where your crumbles take the role of the egg. Some nice fresh veggies, and maybe some chickpea toast!
Fry the crumbles like you would do it with mince meat, with iralian seasoning and add tomato pulp+concentrated tomato paste now you can use it to create a vegan lasagna. If you can't eat starch, you can use zucchini slices to create the different layers. And instead of bechamel sauce, you can make a cream from cashews and instead of topping it with cheese in the end, top it with your fibre crumbs by fryeng them with nut crumbles and a bit of salt +italian herbs. For variety, i would recommend two different layers, one with the minced tofu "meat" sauce and one with garlicy sauted spinach🤤.
I’d love to see a video using the chickpea aqua faba. I always keep it but never end up using it. With chickpeas, I make tuno salad, blondies, raw cookie dough balls, and of course hummus! Thank you for a fantastic video. 😊
You’re inspirational 😭 like so are the chickpeas but WOW your capacity to retain all this information and your patience and everything is just so amazing
I tried the chickpea tofu a few times the exact way as you explained- straining the pulp, allowing it to sit for over an hour to extract the liquid from the starch, not disturbing the curds to allow large chunks of curds to place in my press and pressing it in the same tofu press that you have, for only 6hrs to overnight. I’ve used a firm setting the first time, medium the second time and barely pressed the third time to get a softer tofu (using dried beans I already had, purchasing fresher dried beans, and some from different stores). The results aren’t bouncy springy tofu like soy tofu. It held its shape well, but they all were more pasty in texture. If you pressed a piece with your finger, it squashed into a paste. The texture was undesirable even for mouth feel. I’m still on the search for a soyless tofu that has a nice bouncy texture like the soy version.
@@marystestkitchen I tried that, as stated from my comment. I did 3 different trials using different purchased bags of dried chickpeas each time. Still a pasty texture. It’s just not a good texture.
I really enjoyed watching and listening to your comic way of explaining your method of working with chickpeas…I am definitely going to try your recipe ❤
I’m a newer subscriber. I clicked on this vid just for the starch noodles, but your content and experimentation is so engaging that I watched, enjoyed, and learned from the entire video :)
Awesome video!!! My first thought at seeing the chickpea starch porridge was that it looked like cream of wheat, which is what I grew up eating in place of congee. My favourite thing to do with chickpeas is to roast them with some maple syrup, oil and a little salt and then toss them with powdered peanut butter afterwards. It's a great sweet and salty snack 😊
1:35 I didn't know that Italian and Burmese people shared essentially the same recipe. Those are almost exactly the very traditional Sicilian street food called "panelle" or Ligurian "panisselle/panisse". The difference between the two is just the shape: the "panelle" are flatter and bigger, cut in squares or rectanges, and they are usually served inside a bread roll, the "panisse" are usually little cubes or rectangles (just a little smaller then the ones in the video), "served" in paper cones. For both, you just fry them without coating them in flour and the initial cooking of the batter should be a little longer, to make it thicker. I almost forgot: you add some salt to the batter, too. If you don't let the "chickpeas polenta" cool down, but you serve it right away in a bowl with some extravirgin olive oil and some black pepper, you just have "panissa". If instead of cooking it in a pan, you let the batter sit for at least a couple of hours and you bake it with a generous amount of extravirgin olive oil in a sheet pan in a super hot oven (ideally you should have a traditional large round copper baking tray and a wood oven, but with some experience you can use a kitchen oven) you have "farinata di ceci" (as they call it in Liguria) or "cecina"(as they call it in Tuscany).
I do appreciate your logical approach, as well as your experience! Would the dry crumbles act like a “falafel mix” or would they form into a scramble? What sort of burger was that?
I think they would work for falafel. They would need some kind of binder added. Maybe flax or some fava beans? Not a good texture for scramble though. The burger was beyond meat ground.
Oh my God lady you are my hero! Love your videos and Ive never made tofu before but you got me I cant wait to try! And your breads! I happen to be Vegan too and a dam good cook cause Im 65 and was a great cook before going vegan, but wasn't raised with your style traditional recipes so always seemed a bit threatening, but you are such a good teacher Thank You so much! Curious about not using soy bean but maybe that's just your love of experiments? Your pumpkin seed one looks so good! I will share with anyone who is adventurist in kitchen!
I use the pulp/fiber when it's still wet after straining/pressing it and mix it 1:1:1 with VWG and water, season it and make vegan roast/meat alternatives. I use soaked chickpeas for vegan yoghurt!
Fine tofu, mixed with some flavoring, might work for a ground beef texture replacement? Kind of like Gardein's "plant-based ground be'f" or Quorn's meatless grounds
I wonder if those chickpea tofu cumbles would work as a mince sub. Add salt, spices e.g. cumin, bit of balsamic, soy sauce for colour and umami, perhaps combo with mushrooms or walnuts. Use in cottage pie, lasagna or as another commenter mentioned, sloppy joes.
18:53 It reminds me of this vegan ground meat I had the other day made from pea protein. So I guess a patty, or maybe as a replacement for the meat in spaghetti bolognese.
oo that chickpea crumble can also be used in tofu bhurji or tofu scramble which is basically made by crumbling the tofu! would recommend watching rainbow plant life’s video for this! :)
The toasted chickpea fiber flour (quite the mouthful) really reminds me of farofa! The Brazilian toasted cassava flour, often served as a condiment. I wonder how the taste compares?
Amazing, Mary. Just Amazing. I love the chickpea tofu... I'm going to have to make some tonight. I used my starch as a coating before I fried my tofu... but I really love "glass" noodles. I think I'll try it! The leftover broth I had last time was so sweet that it gave me a stomach ache. I am thinking maybe I could boil it down into a syrup. Oh I just love the possibilities. And your bread looks amazing. What bounce!
First time seeing anything like this. I hit subscribe when I saw how to make noodles from chickpea starch! Amazing. The only thing I found confusing was taking a gluten free flour and adding gluten for bread and a great plant based protein and serving it with meat.
Hey Mary! Thank you for the inspiration! I’m new to veganism but being gluten-free also, is rather a challenge! It is also impossible to find vegan yoghurt in the area I live in, so I was wondering whether you could try your hand at a gluten-free chickpea bread, for dunking in a chickpea yoghurt dip? The yoghurt also would be lovely if it was versatile enough to be made either sweet or savoury? Thank you so much & keenly looking forward to your next creation! ❤
As a chickpea, this really motivated me to become anything I want to be!
Long live you little chickpea! Go baby go!
😂😂😂
That is so adorable! 😊
This comment is the world wide web.
In the world we live in this sentence is not far fetched
Here's a tip for chickpeas, if you are making hummus or just eating them: Per half pound or 250gm of dry beans, put a generous pinch of sodium bicarbonate, aka baking soda, into the soaking water. This will not make the chickpeas taste like bicarb. After soaking for several hours, drain and rinse. Your garbanzo beans will hold their shape, but will be very soft and almost creamy. I use this soaking method for most beans and it has never failed me. Vegan for almost 6 years, so I've made a lot of beans!😅
Love me a pinch of baking soda to make lusciously tender chickpeas :-)
Do you soak your beans in hot water? Thank you for sharing.
Thank you for the tip!
Vegan for almost a decade and this is such a good tip!
Pectin breaks down at alkaline pH or some such thing
Holy crap, this is the most mind blowing culinary video Ive ever seen, and I watch them a lot. From ONE pound of dried chickpeas you got tofu, starch for thickening sauce OR making noodles and flour for breads and batters?! I never knew that one batch of chickpeas could offer so much versatility. Subbed for sure!
Glad you enjoyed it!🤗
Me too!!
I know, super impressive 🎉
Chicpea tofu crumble can be fried with spices and used as a vegan minced meat in tacos or in a bolognese sauce.
This whole video gave me life seeing all the things one can do with Chickpeas. Thank you so much for doing all this for your followers Mary, you are so appreciated.
Glad you enjoyed it! Thanks for the kind words 🤗
Your thoroughness and experimental attitude are amazing.
thank youuu this took way too long but it was fun :-)
She is genius
Chickpea crumbles + walnuts = sloppy joe! Brilliant use of the starch!
Love this idea!
If you haven't already, consider further monetizing your voice cuz it is fantastic. And so is your testing. So fun to watch.
So much science in this video! You turned a pound of chickpeas into a full on feast! Well done! 🙂
Thank you! 😊
The Mozart was just the thing for the first part of the tofu portion, it was almost Beethoven-esque in the dramatic phrasing for dramatic blending footage! Loved these experiments in chickpeas; I had no idea, even after all your tofu experiments, how versatile some of our beany friends are! Thanks for posting : )
haha I'm glad you appreciate the classics like I do :) Thanks so much for your comment
‘Mary’ (is it your real name?) is a brilliant communicator. I am in awe. And Mozart was a perfect accompaniment.
Hi
I did not detect ANY Mozart in that BEETHOVEN ! THEY ARE POLES APART!
DON’T LIKE EITHER OF THEM!
BACH FOREVER!
Shalom to us only in Christ Yeshua PRINCE OF PEACE returning soon to reign over His Creation on The Throne of David from Jerusalem forever to the glory of God The Father!
@@toosiyabrandt8676 OK?
Mary your videos are so full of interesting information and so well edited, thank you for all the work you put into them! Watching vegan recipe creation in action is so exciting! Makes me want to experiment more in the kitchen.
aw I love that 🧡 it means so much
Mary this is genuinely perfect
aw thanks!
Chickpea crumbles + lemon + nutritional yeast = Ricotta for lasagnas!!!
Sounds great!
This is soooo cooool!!! I love your channel! You’re even better than the rest bc you have a humility that makes me feel like viewing a best friend! You don’t hide your mistakes! That’s the key! That makes you more real & down to earth like the rest of us! And in your humble request to the audience to share their ideas is so awesome! I’m newly subscribed & currently getting into all your videos but this one was my first & still favorite! Bless your precious hands for the work you’re doing for others!!! You’ve sure shown this ol’ gal some new & exciting stuff!❤ from a Texas Granny
you're very kind. Thank you!
I absolutly love everything about this video, the noodles, that you found anway for everything, how you keep explaining why you do things a certain way, your positivity, that you show errors . . .it is so entertaining and informative to watch!
Glad you enjoyed!
Agree. Thats why Im here too... The Noodles!
She mentioned ways to save.....
I also feel you should always find ways not to waste no matter what state the economy is in (which is actually doing pretty good from the stats). Definitely too much waste around the globe.
thanks for making some of the BEST food content out there! whether I'm eating vegan, vegetarian, or otherwise, I *always* find tips I can use. your tofu series alone is legendary; now I'm excited to find out more about chickpeas!
aw thanks for the support and your kind words! It means a lot!
@@indigomoonset I'm vegan for years at a tiime. also, you don't make the rules "lol"
@@DianeH2038 you're good. I had to remove that troll! Imagine really truly thinking that non-vegans can't "associate" with vegan people or vegan recipes. Absolutely WILD
@@marystestkitchen I know and appreciate your stance on the matter!
Perfect timing! I just found a bag of dried chickpeas that was shoved into the back of my cupboard! 😁 this editing was really fun! It seems like you had a good time with it and I was grinning the whole video through. 😁
It's FATE!
🙏😁
Fine crumbs of tofu, fry with spices and use as pizza topping!
Sounds great!
Yes!
or in mapo tofu!
I love a whole video stuff being made from the byproducts of tofu making. It feels like a journey
Unbelievably perfect preperation from one product and beautiful results.God bless you!!
thank you!
I created a "super soy tofu". A method that saves even very weak and crumble tofus. It's about get the tofu block and put in a vapor cooker for micro wave for 6 minutes, remove and try again for 4 minutes. It make the tofu proteins to glue on each other creating a super binding tofu. It also drains a lot of water away, making super hard tofu. And the vapor moving inside to outside creates tiny holes giving appearance of swiss cheese. You can also vapor cook inside a instant pot but it will not lose water or create a super hard tofu or swiss cheese tiny holes.
What about try this out but for chickpea tofu?
Is vapor cooker another term for a steamer? Sorry, I've never heard of that
@@bellenesatan Yes, it's a steamer but for microwave, it have a space for the water do not touch the tofu. In microwave steamer you have the effect of the micro wave penetration heating and the effect of the steam itself, making tofu proteins get stron binding and draining water from tofu.
But you need be carefull to not cook too much or the tofu can start to get brown on the exterior.
Intant pot steaming do not risk make tofu brown but do not drain water since it's just the steam effect over tofu under high pressure. It's good to keep the moisture of tofu and increase binding.
Microwave steamer can turn tofu so strong and dense that you can get thin slices and wave the slice on air and it will not tear apart.
Smart! I've only done that by accident 😂
What a great episode. Thanks for the time and energy you invest in your channel.
I appreciate that!
Staying tuned for congee. We’ve moved to a more rural area so my local walmart (and by local I mean a 20 mile drive) no longer carries chickpeas. Will need to remember to stock up when we go back into the city.
Wow! I thought for sure no matter how rural, you could get chickpeas!
@@marystestkitchencanned, not dried
@@ladyflimflam awwwww
@@marystestkitchenours stop carrying pretty much any dry bean but pinto a while back, it's so frustrating
A lot of grocery stores will special order a case of anything for you, if you’re willing to buy the whole case.
Your videos are just the coolest. I don’t think I will ever try making this as I don’t really have the time at the moment but I really appreciate the effort put into this video and how much knowledge you have on beans! It’s really inspiring!
Fair enough!
Mary you are gifted. What an incredible video! One tip--wet doughs are often sticky and a little more difficult to work, but they always make soft moist delicious bread. I would consider slightly more liquid ingredients for your keto bread and a source of fat as well. It's been 5 months, so you probably already figured that out. :D
Thanks for your ❤️ comment! About going wetter...lets just say for now, hydration works a bit differently when there's no starch present.
@@marystestkitchen Oooohhhhh. My bad. I didn't think of that aspect. I should have known you got this.
This is magic
You are a magician
Love it
aw thanks!
Yummy, can we make a low carb chickpea blueberry scone? I really miss scones, any flavor.
Wow! How many things did you make from one pound of chickpeas? I'm blown away!
You are sorry innovative and smart! I love this channel so much! I'm shocked that you don't have a ton more than subscribers. Everyone needs to share this channel with everyone they know.
The ones she has are probably genuine subscribers vs people who pay for fake subscribers & comments.
we can really see all the effort you have put into your research and videos... then we get a very dramatic and exciting talk through it!! it's just amazing
I appreciate that!
I love your knowledge of food! All your recipes are absolutely amazing!!
You're so sweet!
💖
This was an amazing video. I watch a lot of food content on the youtube. This has to be one of the most fascinating videos I've seen. I am by no means under a restrictive diet, but I have cooked for dietary restricted people both professionally and in the home setting.
Kudos to you for literally using every part of the chickpea along the way. It really makes me want to go soak a pound right now and experiment with it myself!
My first thought for the tofu crumble would be some sort of mock breakfast scramble. Where your crumbles take the role of the egg. Some nice fresh veggies, and maybe some chickpea toast!
thank you so much!!
Fry the crumbles like you would do it with mince meat, with iralian seasoning and add tomato pulp+concentrated tomato paste now you can use it to create a vegan lasagna. If you can't eat starch, you can use zucchini slices to create the different layers. And instead of bechamel sauce, you can make a cream from cashews and instead of topping it with cheese in the end, top it with your fibre crumbs by fryeng them with nut crumbles and a bit of salt +italian herbs. For variety, i would recommend two different layers, one with the minced tofu "meat" sauce and one with garlicy sauted spinach🤤.
Wow! I love those recipes! I made croquettes with chickpeas (soaked, then mixed and shaped and baked). They tasted a bit like falafel.
yum I love that🧡
Hi I use the chickpeas tofu to make scamble eggs. Is delicius.
Yesss! So perfect!
I love the idea of not wasting anything.
Wow, this is the best video I've seen on chickpea recipes! Really want to try making that bread!
I’d love to see a video using the chickpea aqua faba. I always keep it but never end up using it. With chickpeas, I make tuno salad, blondies, raw cookie dough balls, and of course hummus! Thank you for a fantastic video. 😊
I put it in ice cube trays and freeze it, then bag it up.
@@Auguur I know how to store it. My comment was for using it.
Thanks Sherri! 🧡
Here's my aquafaba playlist: th-cam.com/play/PL6QDlGTnYxpGzcw6TPQiElFMcuJ5FIwq0.html
You’re inspirational 😭 like so are the chickpeas but WOW your capacity to retain all this information and your patience and everything is just so amazing
Thank you so much!!
I tried the chickpea tofu a few times the exact way as you explained- straining the pulp, allowing it to sit for over an hour to extract the liquid from the starch, not disturbing the curds to allow large chunks of curds to place in my press and pressing it in the same tofu press that you have, for only 6hrs to overnight. I’ve used a firm setting the first time, medium the second time and barely pressed the third time to get a softer tofu (using dried beans I already had, purchasing fresher dried beans, and some from different stores). The results aren’t bouncy springy tofu like soy tofu. It held its shape well, but they all were more pasty in texture. If you pressed a piece with your finger, it squashed into a paste. The texture was undesirable even for mouth feel.
I’m still on the search for a soyless tofu that has a nice bouncy texture like the soy version.
Try another brand/bag of chickpeas. I've had similar happen with one bag of chickpeas and the issue was solved.
@@marystestkitchen I tried that, as stated from my comment. I did 3 different trials using different purchased bags of dried chickpeas each time. Still a pasty texture. It’s just not a good texture.
@@wbey2692 super weird! I wonder why your outcome was so different
This is a master class on chickpeas, presented with wisdom and humility. THANK YOU!
what a nice thing to hear. Thank you!
I think you're my favorite channel on TH-cam!
Regarding crumbly tofu, maybe it can be used for sloppy joes or burgers?
Great suggestion!
Amazing content. Keep up the good work.
Thanks, will do!
I'm studying alternative proteins and these videos are really interesting and useful to see how the different macronutrients behave.
nice! I'm glad to help :-)
Burmese Tofu: 1:06
High Protein Tofu 1:50
Fiber Flour 4:21
Boiled Fiber 11:29
Noodles 12:50
Burger Buns 18:58
I really enjoyed watching and listening to your comic way of explaining your method of working with chickpeas…I am definitely going to try your recipe ❤
hope you have fun with it!
I love your channel so much!! I've been trying to grow my own chickpeas in my garden and now I have extra motivation because they're so versatile
You can do it!
Mary this is genuinely perfect
aw thanks!
absolutely flabbergasted at those noodles. I NEED to try those! Chickpeas rock!
yes!!
I really enjoyed this, and made a list of things I need to try it myself. Great presentation. 🎉
Yay! Thank you!
You are a mad scientist ~ and we appreciate it! ❤
I love these long experimental videos!❤❤
The whole process is amazing. Thank you for this tutorial
You are so welcome!🧡
Love the scientific method and the process of discovery! Fantastic! Thank you so very much!
Glad you enjoyed it!
I’m a newer subscriber. I clicked on this vid just for the starch noodles, but your content and experimentation is so engaging that I watched, enjoyed, and learned from the entire video :)
Awesome! Thank you!
I totally love your tutorials...always so informative.
Thank you so much!
Mary, you're a genius!!
aww you are sweet. I prefer to think that I'm just very very curious :-)
Wow this one was jam packed! So many fabulous things you can make with a bag of chickpeas. Excellent stuff. Happy Holidays 🙂
Thank you! Happy holidays!
Fine crumbles: tofu "egg" wraps
OR
blend with melted chocolate to make mousse
I haven't found anyone who's so original with experimentation on TH-cam. This is a goldmine
thank you so much!
Awesome video!!!
My first thought at seeing the chickpea starch porridge was that it looked like cream of wheat, which is what I grew up eating in place of congee.
My favourite thing to do with chickpeas is to roast them with some maple syrup, oil and a little salt and then toss them with powdered peanut butter afterwards. It's a great sweet and salty snack 😊
I admire your patience.
aw thanks!
Love the classical music..great video!
thank you!
1:35 I didn't know that Italian and Burmese people shared essentially the same recipe. Those are almost exactly the very traditional Sicilian street food called "panelle" or Ligurian "panisselle/panisse". The difference between the two is just the shape: the "panelle" are flatter and bigger, cut in squares or rectanges, and they are usually served inside a bread roll, the "panisse" are usually little cubes or rectangles (just a little smaller then the ones in the video), "served" in paper cones. For both, you just fry them without coating them in flour and the initial cooking of the batter should be a little longer, to make it thicker. I almost forgot: you add some salt to the batter, too.
If you don't let the "chickpeas polenta" cool down, but you serve it right away in a bowl with some extravirgin olive oil and some black pepper, you just have "panissa".
If instead of cooking it in a pan, you let the batter sit for at least a couple of hours and you bake it with a generous amount of extravirgin olive oil in a sheet pan in a super hot oven (ideally you should have a traditional large round copper baking tray and a wood oven, but with some experience you can use a kitchen oven) you have "farinata di ceci" (as they call it in Liguria) or "cecina"(as they call it in Tuscany).
oh yes I have heard of panisse!
Mary this is so outstanding I love what you have made here in every way, wow, thank you so much you are a food master!
I do appreciate your logical approach, as well as your experience! Would the dry crumbles act like a “falafel mix” or would they form into a scramble? What sort of burger was that?
I think they would work for falafel. They would need some kind of binder added. Maybe flax or some fava beans? Not a good texture for scramble though.
The burger was beyond meat ground.
I am diabetic and use arrowroot powder for crispy frying and as a coagulant. Nice video. Quite informative!! Thanks for sharing it with all of us!
Oh my God lady you are my hero! Love your videos and Ive never made tofu before but you got me I cant wait to try! And your breads! I happen to be Vegan too and a dam good cook cause Im 65 and was a great cook before going vegan, but wasn't raised with your style traditional recipes so always seemed a bit threatening, but you are such a good teacher Thank You so much! Curious about not using soy bean but maybe that's just your love of experiments? Your pumpkin seed one looks so good! I will share with anyone who is adventurist in kitchen!
aw thanks for the kind words! I do this "soy-free" series for fun and variety. Soy is probably at least 50% of my diet these days lol
Min; 18:50 You can make Soft Crumbling Cheese!!! This video is pure gold!!!!
I use the pulp/fiber when it's still wet after straining/pressing it and mix it 1:1:1 with VWG and water, season it and make vegan roast/meat alternatives.
I use soaked chickpeas for vegan yoghurt!
adding that measurent of extra water absorption after soaking overnight deserves thumbs up!
these videos are so cool, thank you!
you are a wizard in the kitchen. In Trinidad my favorite way to eat chickpeas is doubles,and of course as wraps.
Wow!! Had no idea chick peas could make all that!? Loved the video. Definitely want to try it out. Thank you Mary! ❤👋😃
You are so welcome!
Thanks!
Wow! Thanks for the support 🥰
That was a neat tutorial on how to use chickpeas. God is good!
Glad it was helpful!🤗
I’m more impressed by all the different things you did with one batch of peas. 😊
I've tried the Burmese tofu and, just now, the regular chickpea tofu. Thrilled beyond words - thank you.
Wonderful!
Fine tofu, mixed with some flavoring, might work for a ground beef texture replacement? Kind of like Gardein's "plant-based ground be'f" or Quorn's meatless grounds
I wonder if those chickpea tofu cumbles would work as a mince sub. Add salt, spices e.g. cumin, bit of balsamic, soy sauce for colour and umami, perhaps combo with mushrooms or walnuts. Use in cottage pie, lasagna or as another commenter mentioned, sloppy joes.
Yes! I think they would!
18:53
It reminds me of this vegan ground meat I had the other day made from pea protein. So I guess a patty, or maybe as a replacement for the meat in spaghetti bolognese.
I love this. I just found this site. It is an excellent Test Kitchen!
Glad you like it!
Looks delicious. The bun looks like a bagel without the whole. I know bagels are boiled but I will definitely try.
Some of my favorite things to make with chickpeas apart from falafel and houmous, are Indian foods made with flour. Khandvi and dhokla.
I had to look up khandvi and dhokla. Looks very tasty! Thanks for sharing :-)
Amazing video and the music...... takes me a century back when life was simple and uncomplicated👍
Crumbles make me think of bean balls, beanloaf, or this and that Wellington... And the gelatin-ing part makes me think of nice cream or pudding...
oo that chickpea crumble can also be used in tofu bhurji or tofu scramble which is basically made by crumbling the tofu!
would recommend watching rainbow plant life’s video for this! :)
thanks for the rec!
100% want to try that bread with pumpkin seed fiber
I 100% want to try that bread too :-)
The toasted chickpea fiber flour (quite the mouthful) really reminds me of farofa! The Brazilian toasted cassava flour, often served as a condiment. I wonder how the taste compares?
Amazing. Your experiments are just a joy to watch. Such good vibes! Thank you so much for your hard work ❤️🔥
Glad you enjoy it!
Thank you so much for testing all these recipes for us! Maybe you can use the crumbled fofu as couscous (maybe steam it)?
Great idea!
Lady, you are a genius.
Amazing, Mary. Just Amazing. I love the chickpea tofu... I'm going to have to make some tonight. I used my starch as a coating before I fried my tofu... but I really love "glass" noodles. I think I'll try it! The leftover broth I had last time was so sweet that it gave me a stomach ache. I am thinking maybe I could boil it down into a syrup. Oh I just love the possibilities. And your bread looks amazing. What bounce!
Yay! I hope you have fun with it. It's amazing how much sugar is in chickpeas though lol
First time seeing anything like this. I hit subscribe when I saw how to make noodles from chickpea starch! Amazing.
The only thing I found confusing was taking a gluten free flour and adding gluten for bread and a great plant based protein and serving it with meat.
Adding gluten makes the texture actually like bread. No meat was used in this video. Only vegan ingredients.
Amazing video, I never imagined that we could do so much with chickpeas.
I bought a huge bulk bag of chickpeas so stay tuned for even more ;-)
Impressive! Those buns look also, but the process looks daunting.
I am so glad I stumbled to your channel.
Me too!
Hey Mary!
Thank you for the inspiration! I’m new to veganism but being gluten-free also, is rather a challenge! It is also impossible to find vegan yoghurt in the area I live in, so I was wondering whether you could try your hand at a gluten-free chickpea bread, for dunking in a chickpea yoghurt dip? The yoghurt also would be lovely if it was versatile enough to be made either sweet or savoury?
Thank you so much & keenly looking forward to your next creation! ❤
What a packed video! Thanks so much for doing all this ☺️
I'm gonna try everything tomorrow! Thanks