Escalopines de garbanzos / Scallopini of chickpeas

Tenemos el placer de contar con la participación de Vanesa, del blog Mostaza y media, dónde puedes encontrar muy buenas opciones vegetarianas. 

We are pleased to have the participation of Vanesa, from Mostaza y media. Where you can find very good vegetarian options.

En ésta ocasión, nos comparte su exitosa receta de Escalopines de garbanzos. Una de sus  recetas más consultadas por sus seguidores. Puedes encontrar la receta original en su blog. 

Now, she shares her successful recipe Scallopini chickpeas. One of her most visited recipes by her followers. You can find the original recipe here:

Ingredients (12 scallopinis)

1 glass of chickpeas

1/2 onion

1 garlic

1/2 glass of white wine

1/2 glass of water

oregano

salt

Preparation:

1. The night before, we left to soak chickpeas in water with a teaspoon of bicarbonate to make them more digestible. Then, clean and drain.

2. Mill the onion and the garlic with the wine and the water. Added the chickpeas and the salt.

3. Put it in a recipient, added some oregano. Keep it in the fridge during 1 hour. 

4. Added a little bit of oil in a pan. When it is hot, put one spoon of the mix, smash a little bit and cook it. 

Berenjena con almendras / Aubergines with almonds

Alba del blog "Mi vida con un vegano" envía una deliciosa receta ideal para vegetarianos y veganos que encontraréis aquí.  ¡Muchas gracias por compartirla! 

Alba from the blog “Mi vida con un vegano” sent a delicious recipe suitable for vegetarians and vegans.  Thank you very much for sharing it!

Foto / Photo : Alba - Mi vida con un vegano

Ingredients

Aubergines

Bread crumbs

Raw almonds

Parsley

Salt

Chickpea flour

Oil for frying

Salt

  

Preparation

Slice the aubergines, salt them and put them on absorbent paper to drain.  Mix the bread crumbs, parsley and the ground almonds together in a deep plate.  Pour two to three spoonfuls of chickpea flour in another plate (according to how many aubergines you have), and add water until you obtain a mixture with the consistence of a whipped egg.  Put oil to the depth of one finger in a saucepan and heat.

Coat the aubergines slices with the chickpea batter first and then coat them with the mixture of bread crumbs, ground almonds and parsley.  Fry each side for one minute and put on absorbent paper.  This dish is ideal as a garnish or as an appetizer.

Tostada con guacamole y tomate / Guacamole and tomato on toast

Una vez más, contamos con la participación de Alba del blog Mi vida con un vegano.  Esta vez nos trae una sencilla y deliciosa receta para compartir con los amigos que se apuntan a cenar. ¡ Muchas gracias por esta estupenda idea!

Alba from Mi vida con un vegano is here once more with a delicious recipe to share with friends.  Thanks a lot for this great idea!

Ingredientes

1 rebanada de pan

1 aguacate

Media cebolleta

1 tomate

Sal

Vinagre

Ingredients

1 slice of bread

1 avocado

Half a spring onion

1 tomato

Salt

Vinegar 

Preparación

Pelar el aguacate y quitar la semilla, ponerlo en un bol y chafarlo.
 Añadir la cebolleta picada pequeña, un chorrito de vinagre y la sal.
 Cortar el tomate a dados.
 Tostar el pan, poner el guacamole encima, y encima el tomate.

Preparation

Peel the avocado and remove the stone.  Put it in a bowl and squash it.  Add the chopped spring onion, a little of vinegar and salt.  Cut the tomato into cubes and toast the bread.  Spread the guacamole on the bread and the tomato on top.