(Eng / Esp) Green peas bread

I have always been fascinated by the process of making bread, because I consider that such an important meal, which refers us to home, to love, and can even represent the Creator, is something that deserves to be known and appreciated. And although I am by no means an expert in the matter, I have always liked to experiment with different preparations; and casually reviewing vegan recipes this weekend, I came across an interesting GREEN PEA BREAD, and I wanted to prepare it to see the result.

Siempre me ha fascinado el proceso de elaborar panes, pues considero que una comida tan importante, que nos remite al hogar, al amor, e incluso puede representar al Creador, es algo que merece ser conocido y apreciado. Y si bien, no soy en absoluto experta en la materia, me ha gustado experimentar siempre con diversas preparaciones; y casualmente revisando este fin de semana recetas veganas, di con un interesante PAN DE ARVEJAS VERDES, y quise prepararlo para ver el resultado.

I will be frank, this grain is not one of my favorites, because there are others that I like much more, such as lentils and bay beans, but it is undeniable that they are delicious when we prepare them well seasoned and with many vegetables, they become a dish complete; so I was intrigued by this recipe and set out to make it, since I had a package of these peas in the cupboard, and it hardly requires many other ingredients.

Seré franca, este grano no es uno de mis preferidos, pues hay otros que me gustan muchísimo más, como las lentejas y los frijoles bayos, pero es innegable que resultan deliciosos cuando los preparamos bien aliñados y con muchas verduras, se convierten en un plato completo; así pues que me intrigó esta receta y me dispuse a elaborarla, ya que en la alacena tenía un paquete de estas arvejas, y prácticamente no requiere muchos ingredientes más.

THE RECIPE / LA RECETA


Time, ingredients and equipment

  • Preparation time: This recipe is made in two parts. The first is simple: It consists of leaving the peas soaking in water, overnight and out of the fridge, for a period of 12 hours. Then comes the part of washing, blending and mixing the peas, which will take a maximum of 30 minutes, and then it will require 50 minutes of baking (approximately), so it is a recipe that requires a little patience.
  • Servings: From this amount of ingredients, I obtained a loaf of bread, weighing approximately 500 grams.
  • 400 grams of green peas chopped.
  • Enough water to rinse the grains very well (about five times).
  • 125-150 ml of water (to blend).
  • A teaspoon of salt.
  • One tablespoon of cooking oil (whatever you have available).
  • A tablespoon of vinegar (the recipe said apple cider vinegar, I used white vinegar).
  • A teaspoon of baking soda.
  • Enough oil to grease the mold.
  • Enough flour to flour the mold (this is important, since I only oiled it and it was very difficult for me to extract the bread from the mold).
  • Bowl, measuring cups, spoons, baking pan, plate, blender or food processor, etc., etc.

Tiempo, ingredientes y equipo

  • Tiempo de preparación: Esta receta se elabora en dos partes. La primera es simple: Consiste en dejar a las arvejas remojando en agua, de un día para otro y fuera de la nevera, por un lapso de 12 horas. Luego viene la parte del lavado, licuado y mezcla de las arvejas, que será máximo de 30 minutos, y luego requerirá 50 minutos de horneado (aproximadamente), así que es una receta que requiere un poquito de paciencia.
  • Raciones: De esta cantidad de ingredientes, obtuve una hogaza de pan, con un peso aproximado de 500 gramos.
  • 400 gramos de arvejas verdes picadas..
  • Agua suficiente para enjuagar muy bien los granos (unas cinco veces).
  • 125-150 ml de agua (para licuar).
  • Una cucharadita de sal.
  • Una cucharada de aceite de comer (del que tengas disponible).
  • Una cucharada de vinagre (la receta decía vinagre de manzana, yo utilicé vinagre blanco).
  • Una cucharadita de bicarbonato de sodio.
  • Aceite suficiente para engrasar el molde.
  • Harina suficiente para enharinar el molde (esto es importante, ya que yo sólo aceité y me costó mucho extraer el pan del molde).
  • Bol, tazas medidoras, cucharas, molde de horneado, plato, licuadora o procesador de alimentos, etc., etc.

THE PROCEDURE / EL PROCESO


The first thing to do is leave the peas soaking outside the fridge for approximately 12 hours or more. I did it at night, hence these photos are somewhat dark.

Lo primero que debe hacerse, es dejar remojando las arvejas fuera de la nevera, por aproximadamente 12 horas o más. Yo lo hice en la noche, de allí que estas fotos estén algo oscuras.

The next day it can be seen that the surface of the soaking water is full of bubbles, this is a product of the fermentation and even the germination of the grains; that is why it is very important to rinse them five to six times, to eliminate any bad smell, until the water is completely clear and transparent, and strain them. As you can see, some peas started to germinate, which is great, because that way they better express their nutrients and are much better assimilated.

Al día siguiente puede verse que la superficie del agua de remojo está llena de burbujas, esto es producto de la fermentación e incluso de la germinación de los granos; de allí que sea muy importante enjuagarlos de cinco a seis veces, para quitarles cualquier mal olor, hasta que el agua esté completamente limpia, transparente, y colarlos. Como pueden observar, algunas arvejas comenzaron a germinar, lo cual es genial, porque así expresa mejor sus nutrientes y se asimilan mucho mejor.

The following process must be done slowly, calmly, especially if we do not have specialized equipment to crush and grind food. In my case I have a blender, which is less powerful than a processor, which is why I have to blend in small portions, move the content with a spoon, and administer the water little by little. Don't be tempted to add a lot of water, because that would spoil the texture of the bread, it wouldn't cook properly. The texture of the mixture is quite thick, that's why it should be blended little by little.

El siguiente proceso es preciso hacerlo de forma pausada, con calma, especialmente si no contamos con un equipo especializado para triturar y moler alimentos. En mi caso tengo licuadora, la cual es menos potente que un procesador, razón por la cual debo licuar en pequeñas porciones, ir moviendo el contenido con una cucharilla, y administrar poco a poco el agua. No caigan en la tentación de añadir mucha agua, porque eso estropearía la textura del pan, no se cocería adecuadamente. La textura de la mezcla es bastante espesa, por eso es que se debe licuar poco a poco.

When practically all the grains have liquefied, add the oil. Then, in another batch, add the vinegar and then the bicarbonate, these last two ingredients will allow the dough to rise a little. Then place the entire mixture in a container and add the salt, trying to distribute it evenly throughout the preparation.

Cuando hayan licuado prácticamente la totalidad de los granos, se añade el aceite. Luego, en otra tanda, se agrega el vinagre y de seguida el bicarbonato, estos dos últimos ingredientes le permitirán a la masa levar un poco. Posteriormente colocar toda la mezcla en un recipiente e incorporar la sal, tratando de que se distribuya de forma homogénea en toda la preparación.

Distribute the mixture in a baking pan (oiled and floured), using a spoon to flatten the surface. Then, they can add the seeds that they have, to give it more showiness and better flavor. I used sesame seeds, but it is also valid to add pumpkin seeds, sunflower seeds, almonds, etc. After this, bake for approximately 50 minutes, at 180 ºC.

Distribuir la mezcla en un molde para hornear (aceitado y enharinado), se utiliza una cuchara para aplanar la superficie. Luego, pueden añadir las semillas que dispongan, para darle más vistosidad y mejor sabor. Yo utilicé semillas de ajonjolí, pero también es válido añadir semillas de calabaza, de girasol, almendras, etc. Luego de esto, hornear por 50 minutos aproximadamente, a 180 ºC.

Once the time has elapsed in the oven, it is verified that the bread is cooked, inserting a toothpick or a knife, if it comes out dry, it is ready. Remove the pan from the oven and let it cool completely before unmolding. Since I did not take the foresight to oil and also flour the mold, I had to remove the bread in parts, however it came off completely.

Ya transcurrido el tiempo en el horno, se verifica que el pan esté cocido, insertando un palillo o un cuchillo, si sale seco, ya está listo. Se retira el molde del horno y se deja enfriar completamente para desmoldar. Ya que yo no tomé la previsión de aceitar y también enharinar el molde, tuve que retirar el pan por partes, sin embargo se despegó completamente.

The bread crumb is relatively loose, the bubbles produced by the rising process are small but abundant; the texture is smooth, the green color inside is very pretty, and the crust is golden. The flavor is different, it is not like bread made with wheat, corn, potatoes or any other cereal or tuber, it is very different, it reminds of the flavor of nuts, you can feel the flavor of peas very slightly. I accompanied this bread with star currant jam, and I found its flavor pleasant. I think that preparing it in a sweet version would give a better result, maybe I will experiment with this later.

La miga del pan es relativamente suelta, las burbujas producto del proceso de levado son pequeñas pero abundantes; la textura es suave, el color verde de su interior es muy bonito, y la corteza dorada. El sabor es distinto, no es como el pan elaborado con trigo, con maíz, papa o cualquier otro cereal o tubérculo, es muy diferente, recuerda el sabor de las nueces, se le siente muy levemente el sabor de las arvejas. Yo acompañé este pan con mermelada de grosellas estrelladas, y me pareció agradable su sabor. Creo que prepararlo en versión dulce daría un mejor resultado, quizás luego experimente con esto.

Here I finish my post today, which brings a different recipe, with which you can make a gluten-free bread, nutritious, different and with a very interesting flavor. I hope you will be encouraged to continue making vegan recipes, which are delicious, nutritious and compassionate with Mother Earth. Greetings to all.

Aquí termino mi post de hoy, el cual trae una receta diferente, con el cual se puede elaborar un pan sin gluten, nutritivo, diferente y de sabor muy interesante. Espero que se animen a seguir haciendo recetas veganas, que son deliciosas, nutritivas y compasivas con la Madre Tierra. Saludos a todos.

Image sources

  • These photos are my own, and were taken with a Xiomi REDMI 8 A phone

  • The dividers used are courtesy of @eve66 who shares beautiful designs that embellish the layout of our post.

  • In case it is required to use the content or images of this post and of my other publications, I would appreciate if you could refer to my authorship (Fabiola Martínez) and cite the corresponding link. Thanks.

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Hola 😊

Me encanta ver este tipo de recetas, que no son comunes dentro de mi cocina 😊

Te mando un abrazo 🤗🌻 y a tus morroyes 🐢🐢🐢

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Me alegro te haya gustado la receta, es muy particular, creo que en versión dulce, quizás con papelón o melaza, quedaría mejor.

Gracias por tu apoyo, e igualmente para tí, un gran abrazo, cuídate mucho.

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Chamaaaaa donde estas jajaja, mira deja el rodeo que no vas a comer pan de arvejas gratis 🤣

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(Edited)

Jajjajjaja no seas maluco que yo quiero probar el pan, ya qye tu eres pichirre y no me das torta jajjajja
Abrazos 🤗

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Que queeeee! Jajajaja si inventas sabes que te vamos a dar pan , pero lavas los platos primero 🤪

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Me estas invitando no voy a lavar platos jajjjs 😎

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Jajaja tampoco es que vas a lavar las ollas pero minino ayudas a lavar los utensilios que usemos 😂

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Me gusto bastante está receta, supongo que también quedaría rico con garbanzos mientras veía la preparación solo imaginaba ése grano.

¡Feliz tarde!

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Hola @noalys, lamento responderte tan tarde. Oye sí, es una buena alternativa, aunque allí sería bueno uitlizar la harina ya lista, porque los garbanzos son durísimos, pueden dañar los equipos. Saludos y gracias por la visita.

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Hola @sirenahippie saludos amiga, me dejaste pensativo jajaja, no se me había ocurrido un pan así, debo probarlo 😊 soy amante de la panificación y esta receta no se puede escapar de mi paladar 😁, me parece genial , 20 ptos 😎

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Pues muchas gracias por la valoración, jajajajaja, prepáralo en versión dulce y luego me cuentas, creo que así sabe mejor. Saludos.

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Versión cocina creativa 🤔😁👨🏻‍🍳

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Most interesting. The result looks pretty good, too. I’ve never heard of pea bread, but thinking about it you should, obviously, be able to make bread out of any grain. 🤗❤️🌿🌿🤩

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Hello, thank you for the visit and the nice comment. Yes you can make bread with this technique, with any grain that does not require prior cooking; although with black beans or spotted beans it would require prior cooking the grain, as both have components harmful to health, that only cooking transforms or eliminates altogether; but with lentils they go well. Greetings

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Wow this looks very very tasty, I really like the texture it looks so soft.

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Hi @nurfay, thanks for your visit. Yes, it was soft and fluffy inside and the golden crust was good. Regards.

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I agree with you, the crust will definitely give you a good taste sensation. You are very good at processing bread I'm really impressed @sirenahippie

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Saludos @sirenahippie, jamás hubiese imaginado un pan de arvejas, se ve muy suave y delicioso, para ser honesta no creo tener la paciencia que se requiere al preparar un pan, el proceso es bastante largo, gracias por compartir una receta nada común.

Feliz noche!

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Muchas gracias por tu bonito comentario @belkyscabrera, sí, es un poquito largo el proceso, pero no es difícil; es más, creo que con un procesador de alimentos, hacer este tipo de recetas sería un sueño. Saludos y feliz fin de semana.

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Hi, it is very nice to see your recipe the green bread looks very appetizing and delicious. thanks for sharing greetings❤️😊

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Hi @hindavi, thanks for your visit to my blog. I've been somewhat intermittent, that's why I'm slow to respond. Yes, the bread has a particular flavor, reminiscent of nuts, it's a different bite, but I still think the flavor would be even better in a sweet version. I have to vary the recipe. Greetings!

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How are you these days? and your power and internet? Is everything going ok? After a long time read your personal comment. Take care and have a nice weekend. hug❤️😊

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Well, I am fine, only that every day the electric power and internet services are getting worse, it is a process of structural deterioration that will not stop, but will get worse, our government is not interested in the welfare of the people, but in making our living conditions more difficult every day; however, I try to solve it as best as possible, so I can continue working. Thank you very much for your comment and for being aware of me, a big hug @hindavi.

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We don't know what is going on in the world. but at least in Norway, we don't have a power cut but the price of electricity has gone very high. otherwise, it is ok here. Is it not possible to use some solar panels for solar energy?🤔

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I have thought about that alternative, solar panels, but I am saving now to open the water well, (I don't get piped water either), and it is a considerable expense, although I have already bought the pipes, tanks, connections and the two pumps I need. I have time to gather, because I can only open that well when the summer season is at its peak, and that will be between March and April 2023. After I get my water supply sorted out, I can save up for the solar panels. Thanks for the suggestion, I know it works well in many countries.

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Nice to hear about your plans water is more important I hope all will be good in future. And hope some good changes will make your country's future better. Take care dear.

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