How To make Chick Pea & Mushroom Bake

Chicken Tetrazzini (Italian creamy chicken mushroom pasta bake)

Chicken Tetrazzini is a big, bubbly Italian pasta bake with a creamy sauce, juicy chicken and buttery garlic mushrooms. It's cheesy and molten, and it's a pasta bake dream come true!

Chickpea Fries With Tomato Dipping Sauce - Alkaline Vegan Chickpea Fries

#Chickpeafries #Panisse
Chickpea fries is a gluten free alternative to regular fries. It's quite healthy and since it's made from Chickpeas, it's also heavy and filling. Chickpea fries go really well with my chunky tomato and pepper sauce. They also go well with Vegan ranch sauce, but I prefer them with my gourmet sauce. Give my Chickpea Fries a try and let me know what you think in the comment section. I would really appreciate it if you like this Chickpea Fries video and also subscribe to my channel. Find the recipe and links below. Thanks for watching!

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Chickpea Fries Recipe:
Add 1 cup of water to a pot and bring it to a boil
Add 1 teaspoon of salt (You can also add it directly to the flour and mix it in)
Add 1-2 teaspoons of onion powder (You can also add it directly to the flour)
Add 2 cups of Chickpea Flour to the boiling water
Reduce your heat to medium low
Mix vigorously with a spatula or your preferred tool for about 5 mins.
Chop and add some fresh sage leaves (you can add thyme, basil, or any herbs of your choosing)
Use a hand blender to further mix in the herbs
You can also use a spatula, spoon, or fork
Pour the batter into a baking sheet lined with a greased parchment paper
Let it cool down a bit, then place it in your freezer for about 30-60 minutes
You can also place it in the fridge for 1-2 hours
Once your batter has solidified a bit,
cut it into wedges or strips
Fry on medium low for 2-3 minutes or until golden brown on all sides.
If you find yours is not cooked on the inside,
bake them in the oven for a few mins at 375°F
Note: I used Grapeseed oil to fry my Chickpea Fries. Use any oil of your choosing.

3 VEGAN HIGH PROTEIN Savoury Breakfast Ideas!

3 easy delicious vegan savoury breakfast recipes


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Recipe 1

2 avocados
Handful of fresh coriander, finely chopped
Handful of fresh chives, finely chopped
Handful of spinach, finely chopped
Squeeze fresh lemon juice
1 x 400g can white beans
Salt to taste
1 clove of garlic, minced

Handful of mushrooms
1 tsp paprika
Salt to taste

Recipe 2

Chickpea flour
1 tsp baking powder
Squeeze of fresh lemon juice
2 tomatoes
1 red pepper
1/2 courgette
1 red onion
Handful of fresh coriander
Handful of fresh parsley
Salt to taste
Handful of mushrooms
1 tsp soy sauce
1 red chilli

Recipe 3

1 red onion
1 tbsp mango chutney

2 tsp curry powder
1 tsp mustard seeds
Salt to taste
1 x 400g can chickpeas
Handful of fresh spinach
Squeeze of fresh lemon
Chilli flakes

Fresh coriander
Avocado
Coconut yogurt

Easy Chicken and Mushroom Casserole Recipe - Natasha's Kitchen

This Creamy Chicken Casserole with mushrooms (aka “Chicken Gloria”), will win you over. This chicken bake is the PERFECT party dish and is a reader favorite. It is a treasure of a recipe.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

Ingredients for Chicken and Mushroom Casserole:
►4 -5 large chicken breasts, trimmed and cut into 1 -inch thick strips
►Salt and Pepper to taste
►1 cup all-purpose flour to coat the chicken
►6 Tbsp olive oil, divided
►1 pound fresh mushrooms, thickly sliced
►1 medium onion, finely diced
►3 garlic cloves, minced

Ingredients for the Chicken Sauce:
►3 Tbsp unsalted butter
►3 Tbsp all-purpose flour for the sauce
►1½ cups chicken broth
►1 Tbsp lemon juice
►1 cup half and half (or ½ cup milk + ½ cup heavy cream)

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Creamy Chicken Mushroom | Food Prime

Ingredients:

Oil - 1 tbsp
Chicken - 500gm
Butter - 1 tbsp
Garlic - 1 tbsp chopped
Onion - 1/2 onion
Mushroom - 250 gms
Cream - 100ml (Full Cream Milk/ Thickened Cream)
Salt and Pepper
Coriander leaves to garnish


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Chickpea Curry - 5 Minute Dinner

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INGREDIENTS
½ red onion
2 tablespoons olive oil
1 clove of garlic
½ thumb-sized piece of ginger
½ a red chili (if you like it spice like Dave, leave the seeds in!)
1 tbsp curry powder
1 tsp cumin powder
1 tsp ground coriander
1 tsp ground paprika
1 400g tin chopped tomatoes
1 400g tin coconut milk
1 400g tin of chickpeas (drained and rinsed
1 tsp salt
½ tsp ground black pepper
small bunch of coriander
zest of ½ lime
juice of ½ lime
1 avocado


INSTRUCTIONS
-Heat the oil on a medium heat.
-Thinly slice the onion and garlic and add to the pan.
-Grate the ginger into the pan. No need to remove the skin!
-Thinly slice the chilli and add to the pan.
-Add the spices and cook for 30 seconds.
-Add the chopped tomatoes, coconut milk and chickpeas.
-Add the salt and pepper.
-Chop the coriander and add to the pan along with the lime zest.
-Add the lime juice, season to taste and serve with avocado and the grain of your choice. Lovely!


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