Food Index G-L
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Garbanzo Beans (also Known as Chick Peas and Chana) V
Garbanzo beans (chick peas) are an edible legume found in many regions throughout the world. There are, in fact two types of Garbanzo beans: Desi, a small dark seed with a rough surface (these beans are also known as Chana, and originate in the Indian subcontinent) and Kabuli, a lighter seed with a smooth surface (cultivated in Southern Europe but also introduced to India in the 18th Century).
Garbanzo beans are an essential part of many Indian dishes. They are also frequently mashed to make Hummus. Simple uses of Garbanzo beans include toasting, salad seasoning, and sprouting.
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Hummus V
Hummus is an originally Middle Eastern staple. It is made from crushed chick peas (garbanzo beans or chana),seseme tahini, garlic and lemon. It is traditionally scooped up with flat bread or pita, but any chip or cracker will do.
Hummus is excelent when served with cucumbers, tomatoes, olives (of either color), or onions. It goes great on any vegie burger or taco. It is especially marvelous in combination with Fallafal.
Submit your Hummus Recipes.
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Kombu V
Kombu is a very common seaweed that is usually dark green, flat and very wide. It is has been a staple in Asian cuisine for centuries. The first recorded account is linked to the year 797 CE. It is one of the main ingredients used in Dashi, a traditional soup stock.
It is a good source of protein, vitamins A, B1, and B2. It is also a great source of calcium and iron.
Kombu is traditionaly sold dried in long strips. It is most commonly found in Asian Markets. It can be used liberally to heighten the flavor of bean dishes and to add in salads or soups.
Submit your Kombu Recipe.