Summer and I joined my friend Molly and her beautiful baby daughter, Lillian, for a 4-mile walk this morning. It’s so nice to be able to walk outside now that we’re getting some warmer weather. I love it! Both babies were perfectly behaved the whole time, and when we got home, I fed Summer, put her down for her afternoon nap, and then made myself a really good lunch. Wanna see?
See those yellow crouton looking things on top? How about a closer look?
Know what they are? Well, they’re not croutons, or any kind of meat, or tofu, or polenta. Nope, they’re chickpea tofu and so delicious. Really, you guys gotta make this! I got the idea from Melody…whom I’ve decided I love. 🙂
The recipe is unbelievably easy. Simply whisk about 2/3 cup garbanzo bean flour into 1 cup cold water along with a pinch of salt. Then cook it over medium heat while whisking until the batter starts to pull away from the sides of the pot, about 5 minutes. It will resemble pudding..
I then poured it into a greased glass Pyrex dish and refrigerated for a couple of hours.
For lunch, I simply cut my tofu into cubes and pan fried it in a little ghee. I then added a few handfuls of spinach. Once the spinach was cooked down, I threw everything in a bowl and topped it with canned wild salmon, a few beets, a drizzle of tahini, and fresh ground pepper. Delicious and another great use for garbanzo bean flour.