Pumpkin, eggplant and chickpea curry stew

We love comfort food, and especially when it’s also healthy and nutritious. Adding herbs and spices (not the too hot ones) is something we usually do when we cook, it brings a special touch to your dishes. This time we were craving for curry, so we ended up making this vegan and gluten-free curry stew.

Hey there Berries!

This time we would like to show you the recipe of one of our favourite vegan curries ever.

We love comfort food, and especially when it’s also healthy and nutritious.  Adding herbs and spices (not the too hot ones) is something we usually do when we cook, it brings a special touch to your dishes. This time we were craving for curry, so we ended up making this vegan and gluten-free curry stew.

It was pretty easy to cook and didn’t take too long, which is also important 🙂

We chose some quinoa to serve, but you can also serve it with rice.

PUMPKIN, EGGPLANT & CHICKPEA CURRY STEW

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INGREDIENTS

  • 2 Tins Tomatoes
  • 400ml Coconut milk (for cooking)
  • 1 large Pumpkin
  • 2 medium Eggplants
  • 1 Can Chickpeas
  • Fresh Coriander
  • 2 Tbsp Curry Powder
  • 1 Tbsp Sweet paprika
  • Salt and pepper
  • Olive Oil
  • 4 Cloves Garlic Crushed
  • Quinoa

METHOD

Cut the pumpkin and eggplant into small cubes.

Place the garlic crushed and olive oil in a large casserole. Cook until soft. Add in the curry powder and the sweet paprika. Stir constantly for about 1 minute.

Then place the tomatoes, coconut milk, pumpkin and eggplant plus salt and pepper. Mix everything well and then place the lid and leave it to cook for about an hour at mid-low temperature. Add the chickpeas, rinsed and drained. Stir until combined all the flavours.

Meanwhile  cook the quinoa. How? You will need one cup of quinoa for three cups of water.

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Once the veggies are soft it will be ready to serve with some quinoa and a pinch of fresh coriander on top if you like 🙂

Lovely lunch/supper ready to enjoy with your loved ones!

With love x,

Irene & Lydia

Berry Bites Blog


¡Hola Berries!

Hoy queremos enseñaros uno de nuestros currys favoritos.

Nos encantan los guisos calentitos llenos de sabor, y sobre todo cuando son nutritivos y saludables. Son perfectos para esos días de frío, que aunque ya están yéndose poco a poco, todavía aparecen de vez en cuando 🙂

Una cosa que nos gusta añadir a nuestros platos son diferentes especias (nunca demasiado picantes) para aportar ese toque especial que cuando pruebas algo no sabes lo que tiene pero te encanta 🙂

Esta vez era uno de esos días en los que llovía y llovía, y llovía sin parar… Así que nos pusimos a cocinar este curry vegano y sin gluten que nos salió para chuparse los dedos 😉

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INGREDIENTES

  • 2 latas de Tomate triturado
  • 400 ml de Leche de coco para cocinar
  • 1 Calabaza grande
  • 2 Berenjenas pequeñas
  • 1 bote de Garbanzos cocidos
  • 2 cucharadas de Curry en polvo
  • 1 cucharada de Pimentón dulce
  • 4 dientes de Ajo picados
  • Cilantro fresco
  • Aceite de oliva
  • Sal y pimienta
  • Quinoa para acompañar

ELABORACIÓN

Corta la calabaza y las berenjenas en pequeños cubos.

En una cazuela, añade aceite de oliva y los ajos picados. Cocina hasta que esté hecha sin llegar a hacerse demasiado. Añade después el curry en polvo y el pimentón dulce, remueve constantemente durante 1 minuto aproximadamente para que coja el sabor.

A continuación añade los tomates, la calabaza, las berenjenas, la leche de coco, sal y pimienta. Mezcla todos los ingredientes muy bien y coloca la tapa en la cazuela para dejar cocinar al rededor de 1 hora a fuego medio-lento. Añade los garbanzos escurridos y remueve todo hasta que se mezclen todos los sabores.

Mientras se cocina, puedes cocer la quinoa. ¿Cómo?  Necesitarás por 1 Taza de quinoa, 3 de agua.

Una vez que los ingredientes estén bien cocinados y un rico olor invada tu cocina, el guiso ya estará listo 🙂

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Ahora sólo tienes que servir junto a un poco de quinoa y añadir al gusto cilantro fresco por encima.

¡Listo para disfrutar!

 

With love x,

Irene y Lydia 

Berry Bites Blog

 

 

AVOCADO-HUMMUS DIP

Avo is LIFE literally! Also chickpeas are high in protein and fibre, combine both ingredients and you will obtain a fantastic healthy dip.

Hey there!

Avo is LIFE literally! Did you know it takes 9 months for an avocado to fully ripen? We use avocado practically in everything. It is high in protein and fibre and we love to combine it with chickpeas making a healthy dip, the result is fantastic. Sometimes we like to turn this dip into a gluten-free option by simply swapping the pita bread or the organic corn chips for carrot sticks.

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We would like to show you our Great & Savoury Avo-Hummus recipe, topped with Paprika Chickpeas and a drizzle of extra olive oil. It’s freaking delicious! Literally an addiction!!! 😀

AVOCADO-HUMMUS DIP

COOK TIME 20 minutes

INGREDIENTS

  • 1 Can of Cooked Chickpeas.
  • 1 Ripen Avocado.
  • 1 Garlic Clove.
  • 1 tbsp of Paprika.
  • Lemon.
  • Extra Virgin Olive oil.
  • Salt.

INSTRUCTIONS

  1. Wash and drain the chickpeas very well.
  2. Separate 1/4 of the chickpeas to make the paprika chickpeas. How? Put them on an oven tray with a baking paper sheet and spread the paprika powder on top. Bake the chickpeas for 15 minutes 180ºC.
  3. Place the rest of the chickpeas in a food processor (or use an electric mixer) with the rest of the ingredients: ripen avocado, garlic clove, the juice of a lemon, olive oil & and salt until everything is blended. You will obtain a creamy delicious mixture. That’s your Avo-Hummus Dip!
  4. Top your Healthy Hummus with your tasty Baked Paprika Chickpeas & a drizzle of olive oil.

Optional: Cut some vegetable sticks to enjoy your gluten-free dip or just some bread! Why not?

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It’s the perfect snack when you are starving and you want to stay fit. We really love to make this recipe in those lazy days. It’s so easy & still delicious.

Spread the love x,

Irene & Lydia.

Berry Bites Blog.

 


 

¡Hola hola!

¿Sabías que un aguacate tarda 9 meses en madurar completamente? Sí, sí… esta fruta que tanto nos gusta está llena de vida, proteínas y fibra. Nos encanta de todas las formas posibles, una de ellas es combinada con otra fuente de fibra como son los garbanzos; juntos hacen una combinación perfecta 🙂

A continuación te enseñamos la receta de nuestro dip de aguacate y hummus con garbanzos tostados y pimentón. Buenísima y saludable a la vez 🙂

INGREDIENTES

  • 1 bote de garbanzos cocidos.
  • 1 aguacate.
  • 1 diente de ajo.
  • 1 cucharada de pimentón dulce.
  • aceite de oliva virgen extra.
  • Zumo de medio limón.
  • Sal.

MODO DE PREPARACIÓN

  • Lavar y escurrir muy bien los garbanzos y colocar 1/4 del bote en una bandeja con papel de horno. Espolvorear la cucharada de pimentón por encima y meter al horno durante 15 minutos a 180ºC.
  • Colocar el resto de los garbanzos con los demás ingredientes (aguacate, zumo de limón, ajo, aceite y sal) en un procesador o mezclar todo bien con la batidora hasta conseguir una mezcla cremosa.
  • Por último, añadir por encima los garbanzos con pimentón y un chorrito de aceite de oliva,  ¡y ya está listo!

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¡Riquísimo!

Opcional: Si quieres hacer tu dip sin gluten, en vez de utilizar pan de pita o triángulos de maíz, puedes simplemente cortar tiras de verdura crudas como zanahoria, pimiento o pepino, ¡y a disfrutar!

Esperamos que os guste la receta. Es genial para esos días con prisa o que simplemente quieres hacer algo sencillo y quieres seguir comiendo sano. ¡Ah, y para fiestas o tener invitados en casa es genial!

Made with love x,

Irene & Lydia.

Berry Bites Blog

 

Best Baked Falafel Ever

We eat falafel very often, so we wanted an easy and delicious recipe we can make at home. We tried this one and really enjoy it. They are so crispy and satisfying. Come on make it at home!

Hi everyone,

We love falafel so much…mmm, It’s one of our favourite vegetarian dishes. We are big fans of this recipe and the best part is that it only has a few ingredients. We try to avoid the frying pan, so we bake them instead, it is the healthier option for us and they are so yummy. You can fry them if you prefer it  though! It’s just a suggestion 🙂

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We eat falafel very often, so we wanted an easy and delicious recipe we can make at home. We tried this one and really enjoy it. They are so crispy and satisfying. Come on make it at home!

BEST EVER BAKED FALAFEL RECIPE:

PREPARATION TIME 15 minutes  COOKING TIME 25 minutes 180ºC

INGREDIENTS 

  • 350 gr Dry Chickpeas
  • 2 Medium Red Onions
  • 2 Garlic Cloves
  • A handful of Parsley
  • 1 + 1/2 Teaspoon of Ground Cumin
  • 1 Teaspoon of Baking Powder
  • Salt & Pepper
  • Extra: Some Chickpea Flour or Plain Flour (to make the falafel balls).

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INSTRUCTION

  1. Soak the chickpeas in cold water two days before (at least 48hours).
  2. Wash & drain the chickpeas very well and after that introduce them to a food processor with the rest of the ingredients (red onions, garlic cloves, parsley, ground cumin, baking powder, salt & pepper).
  3. Blend until everything come together (you will obtain a crumbly dough), then shape into Falafel balls with your hands (add some chickpea flour to help).
  4. Bake around 25 minutes 170ºC until they are golden brown.
  5. Refrigerate or freeze the rest of the Falafel balls you are not gonna eat!

You will need this in your plant-based diet. Perfect in all veggie dishes. Serve your Baked Falafel with Sweet potatoes and grilled eggplant with strawberries, spinach leaves and some avo with some capsicum on top:

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Holy trinity! Amazing 😀

With love,

Irene & Lydia x,

Berry Bites Blog.