Laptop Lunches #316

Toast from bread I made (my recipe), avocado chunks, a chickpea flour scramble with mushrooms and spinach, and sauteed grape tomatoes.

Chickpea flour is some sort of miracle and yet I don't use it nearly enough, especially given that every time I do I love how it turns out. It's not as egg-like, in my opinion, as a tofu scramble, but it's more filling and has more flavor.

Avocados were on sale! And they are really good avocados!

I'm feeling better emotionally and up and down physically, which is pretty normal. Thanks to all of you who commented kindly when I was struggling.

Comments

  1. I am yet to make a chickpea flour scramble. I have used chickpeas for pudla and things like that. But I should really try a scramble.

    <3

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    Replies
    1. I had to Google pudla, but they look good! You don't want to know how old I was before I learned that chickpea flour was the secret to the pakoras I loved so much in college.

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  2. I agree, chickpea flour is an amazing and underutilized ingredient. I've never tried making a scramble with it but I didn't make little frittatas with it and they were so good. Hooray for avocados on sale and bonus for them being awesome!

    I'm sorry you are still struggling with how you feel physically but glad that you are in a better place emotionally. You are amazing <3

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    Replies
    1. Thanks! Yes, I think we mostly don't fully know what to do with chickpea flour, but it's really SO GOOD I want to learn more.

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  3. I still need to try making a scramble with chickpea flour; yours looks great!

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