Roasted Bell Pepper Hummus

 

My dad harvested some red bell peppers from his home garden for me.  I got a lot of goodies from his garden so couldn't eat them all in time.  I cleaned, prepped and freezed them for later use. I cut them in two different styles with the intention of adding them to chili and a stir fry.  However, I ended up using them to make roasted red bell pepper hummus.

Here's the link to the original recipe I followed: https://www.inspiredtaste.net/22016/roasted-red-pepper-hummus-recipe/

I used lime instead of lemon because that's what I had on hand and added a bit more olive oil because I wanted the texture smoother. I also air fried my bell pepper and didn't peel off the skin.

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• IG Red Bell Peppers - clean, cut and bag (Reel)
• IG Roasted Bell Pepper Hummus (Reel)
  

• YouTube Red Bell Peppers - clean, cut and bag (Full video with captions)
• YouTube Roasted Bell Pepper Hummus (Full video with captions)

Chickpea, Corn, Cucumber, Tomato Salad

I made a variation of a chickpea salad before.  Here's the link to the previous one I made: https://www.abundanceofvegetables.com/2020/02/chickpea-veggie-salad.html

Here's the recipe for the salad pictured above.  It's slightly different.

Ingredients:

• 3 baby cucumbers, chopped
• 7 cherry tomatoes, cut in half
• 1 can chickpeas, drained (garbonzo beans)
• 1 can corn, drained
• 1/4 c avocado oil
• 1 dash of salt
• 1 dash ground black pepper
• 1 heaping spoonful preserved minced garlic

Instructions:

1. Prepare ingredients as described above. (chop, cut, drain)
2. Combine all ingredients and toss well.
3. Enjoy!

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IG post of this video: Chickpea, Corn, Cucumber, Tomato Salad (sped up for IG)

YouTube post of this video: Chickpea, Corn, Cucumber, Tomato Salad (full video with captions)

Korean Style Seafood Bok Choy Chickpea Pancake

I wanted to make a Korean style pancake with a lot of vegetables.  I also wanted to experiment with chickpea flour since I already had it at home.  Supposedly, it's very nutritious but I don't know what it has, like vitamins or whatever.  You can google it if you're interested.  I know it contains fiber like any other bean and that's why you fart when you eat a lot of beans.

Real Korean pancakes don't use chickpea flour, a lot of recipes even say pancake mix.  My local Korean store stocks pancake mix.  I checked the ingredients for one of them, which were flour, baking soda, and msg so it didn't seem complex.  I basically looked at several recipes and made my own variation.  I also found a veggie pancake that sounded delicious.  I'll have to try that another time.

I think this turned out just okay.  My pancake didn't hold together as well as it should have.  This was probably due to the use of chickpea flour instead of regular flour or pancake mix.  Another thing that I would also change is the shoyu (aka soy sauce) in the sauce.  I used a brand called Kikkoman because someone gave it to me and that's what I had on hand.  He was gonna throw it out, that's the only reason I took it.  I didn't want it to go to waste.  But it has a distinct umami flavor that I don't care for and it tastes very salty.  My favorite shoyu is low sodium Aloha brand.

If you'd like to try and make it exactly the way I did, the recipe is as follows:

Ingredients for Pancake:

• 1 cup mixed seafood, defrosted
• 3 cups bok choy, chopped
• 1/2 white onion, sliced
• 3 stalks green onion, chopped into 2-3 inch pieces
• 1/2 cup chickpea flour
• 1/2 cup water
• 1 egg
• 2 Tablespoons oil for cooking

Ingredients for Sauce:

• 2 Tablespoons soy sauce
• 1 Tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon white sugar
• 1/2 teaspoon gochujang (red pepper paste)
• 1/2 teaspoon chili oil
• 1 sprinkle toasted sesame seeds

Instructions:

1. Prepare ingredients as listed above (slice, chop, defrost).
2. Heat large pan.  Add oil.
3. Add bok choy, white onion, and green onion. Stir fry until half wilted.
4. Add seafood, sprinkling around the pan evenly.
5. In a bowl, mix chickpea flour with water and egg.  Pour batter all over vegetables and seafood.
6. Let sit for a few minutes to set before flipping over to help keep the pancake intact.
7. Flip and let cook through.
8. In a separate bowl, mix all ingredients for sauce together.
9. Serve pancake with sauce.
10. Enjoy!

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IG post of this video: Korean Style Seafood Bok Choy Chickpea Pancake (sped up for IG)
YouTube post of this video: Korean Style Seafood Bok Choy Chickpea Pancake (regular speed, full video)