Chickpea scramble
1/2 C chickpea flour
1/2 Tsp Himalayan salt
1 C water
1 tsp coconut oil
1/3 tsp turmeric
Mix everything with a whisk and then let sit for 10 minutes
Fry this first
-1/4 C coconut oil (heat up the pan and then add the coconut oil and then onion, ginger, red bell pepper, etc..)
-1/2 tsp ginger, chopped
– half of red bell pepper, cut into small cubes
-1/2 tsp black pepper
-1/4 C red onion, cut into small cubes
– 1 tsp cumin
-1/2 tsp cayenne pepper
-1 tsp nutmeg
-Add the chickpea scramble mix and stir until it is thick and firm
Green Salad
– 1 small bunch parsley, chopped
– 1 small bunch cilantro, chopped
– 1/2 C cherry tomatoes (or roma tomatoes (remove the seeds and cut into cubes) cut into 4
-small bunch of spring onion (green part), chopped
-1 avocado, diced
-1/3 C radish
-1/2 celery
-half lime
Adjust the taste, add more spices or some salt. Mix everything well put for some minutes in the fridge
Chorizo
1 C water
2 TBS apple cider vinegar
2 TBS tamari
1 1/2 C wheat gluten
1/4 C chickpea flour
3 TBS nutritional yeast
4 Tsp smoked sweet paprika
1 tsp cayenne pepper
1 TBS oregano
1 TBS cumin powder
1 TBS coriander powder
1/2 Tsp Himalayan salt
1/2 Tsp black pepper
1 small tomato and half small red bell pepper blended
-Mix the dry ingredients well and then add the wet ingredients. Knead for 3 minutes and then let sit for 10 minutes and then knead again for 2 minutes.
Put the mix on baking paper and roll, close the ending.
Put in the oven at 176 °C for 40 minutes. Turn the chorizo after 20 minutes
Let cool the chorizo for 40 minutes or overnight.
You could prepare the chorizo one day before.
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