The Daily Spud

...there's both eatin' and drinkin' in it

Tag: tahini

Just Dessert

If I were to attach labels to the dessert described below, these are just some that would apply:

  • No added sugar
  • No added salt
  • Low fat
  • Low cholesterol
  • No hydrogenated fats
  • No trans-fats
  • Low sodium
  • High fibre
  • High raw content
  • Does not contain eggs
  • Does not contain nuts, though processed in an environment where nuts are handled
  • Gluten-free
  • Wheat-free
  • Yeast-free
  • Dairy-free
  • Suitable for vegetarians
  • Suitable for vegans

Phew!

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Mushy Chickpeas

The pressure cooker was pressed into action today for the first time since its ordeal the other week, reverting to what it does best, getting pulses cooked in a vaguely practical amount of time.

That was always the trouble with dried pulses – the chickpeas, the kidney beans, the black beans, the butter beans et al. – cooking with them was anything but impulsive (unless, of course, you bought the tinned variety, which was always an option). Dried pulses, however, always involved a fair amount of advance planning: overnight soakage in water, then (in the case of chickpeas), 2 hours worth of simmering to get something suitably tenderised. The pressure cooker, along with the quick-soak method, revolutionised all of that.

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