Savoury Tomato Chickpea Flour Cake

It's kinda like polenta.

ingredients:


2 cup carrot
4 cups sweet potato
1 medium onions



2 tbsp extra virgin coconut oil
1 tsp sea salt
black pepper
1 tsp chili powder
3 cups water tomato sauce
1 cup water

1/2 cup raw cashews ground
1/4 cup raw white sesame seeds, ground


1/4 cup ground chia seeds
1/4 cup ground flax meal
1 tsp sea salt
black pepper


2 cups chick pea flour

1/2 tsp baking soda



directions:

1. process the veggies in a food processor until course
2. add the veggies to a pan with coconut oil, salt, pepper, and 3 cups tomato sauce
3. once veggies are cooked to softness, add in the seeds, chickpea flour, and baking soda
4. mix with a whisk!
5.
6. pour into a greased 3 L glass baking dish
7. bake at 375 for 60 minutes

Simple Soup for a Cozy Lunch

We had friends coming for lunch. This is what we ate!!

As a post Christmas meal, it was both virtuous and delicious.

ingredients:

3 tbsp extra virgin coconut oil
2 cloves garlic, very finely minced
1 onion, very finely chopped

4 cups chickpeas, soaked but not cooked
500 g frozen green peas

1/4 cup finely crumbled dried mushrooms (I used my coffee grinder!)
1/4 cup beluga lentils

2 cups finely chopped red cabbage
3 cups diced sweet potato
2 cups diced carrot
2 cups diced celery

1 tbsp marjoram
1 tbsp oregano
1/2 tsp chili powder
1/2 tsp cumin
4 tsp sea salt
black pepper

8 cups water

after:

2 tbsp lime juice
salt and pepper to taste


directions:

1. layer the ingredients in the crockpot in the order listed
2. cook for 6 hours
3. serve to good friends with a soupçon of whimsy