We stocked up on dried beans of all sorts as part of our pre-COVID-19 quarantine provisioning. I often use canned chick peas to make hummus or to add to curries and salads, but I had only ever used dried on canoe-camping trips. I made this felafel recipe a couple of times, and the freshness of the re-hydrated (but uncooked) peas makes a tasty difference.
Hummus is quick and easy to make, and switching up just a few ingredients can give you some tasty variations. Our favourite is charred pepper, with lots of garlic and lemon juice. Serve with fresh pita bread or veggies for dipping. I also added a dash of local Heartbeat Hot Sauce to this batch for a bit of zing.
When I was a teen, I lived on a boat with my family for 14 months and we had to get creative with food. One of my favourite memories is fresh bread, tuna and sprout sandwiches. We used alfalfa and radish to make the sprouts, but I have lentils (LOTS of lentils). There different types of lentils. I have spouted both green and brown lentils successfully. I haven't tried red.
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Jean E. Pendziwol
I live on the north shore of Lake Superior where I write books for kids and adults. I express love and care through food and have a particular fascination with bread! Join me as I explore the cultural significance of bread around the world and experiment with recipes for everything from quick breads to flatbreads, soudoughs and brioche. It promises to be a delicious journey!