The Walrus Bread

Today I had a mad craving for something doughy, so I hunted around for a while for a good minimalist gluten free bread recipe using chickpea flour, which I have right now.  I tried out the simplest one I found, one for Walrus Bread from Bob's Red Mill, a flour mill from northern Oregon which I visited last year with my family.  Though the title has a mischievous ring, the product is a sumptuous, classic brown bread.  I enjoyed mine most with molasses on it, though I didn't complain about the avocado and zatar...or the apricot jam...or the tahini.

My variations were to toss some pumpkin seeds on top before baking, to sue some millet instead of all rice flour, and I used raw sugar.

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Spicy Chickpea Salad (makes heaps)

“How about hummus?”
“I don’t know, it’s such a pain, and we don’t have a food processor.”
“Ok, just a tahini dip.”
“Ok, good.”

Yet later that night, preparing everything for the yoga and brunch workshop, I felt that hummus was necessary. It was obviously a delirium-induced conclusion, because as I finished cooking the chickpeas early the next morning, I knew immediately that we had too much food and not enough time to make 400 grams of chickpeas into hummus with a mortar and pestle.

Hurrah for mistakes, because the resulting salad is a very welcome addition to my recipe collection. I have been enjoying (a lot of) it by itself or tossed with fresh greens. Actually, if you wanted to, you even COULD toss it all in a food processor and make hummus after all!

In fact, I am thinking that later this week some falafel might grown where the salad was planted...I'll keep ya posted.

Spicy Chickpea Salad

Ingredients
4 cups cooked chickpeas
1 large green bell pepper
4 carrots
1 cup mung bean sprouts
½ cup chopped parsley (plus 2 tbsp garnish)

Juice of 1 lemon
2 cloves garlic
½ inch ginger root
2 tbsp miso paste
salt and pepper to taste
2 tbsp bragg’s/tamari
½ cup oil
½ cup white wine vinegar
¼ cup water kefir or some water + another vinegar of choice + a dash of sugar
1 tsp hot paprika
1 tbsp zatar (plus 2 tbsp garnish)

Directions

Chop the bell pepper and carrots into small chunks.
Into a large jar, grate the ginger and garlic. Add the other dressing ingredients, mix, and pour over the salad. Let it sit for an hour or two in the fridge before serving, then garnish with the zatar and parsley.

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