Recipes

Ingredients for 4 servings 1 Package can of Bonduelle Vapeur chickpeas 70 g fresh cream cheese (Lučina, Gervais, Palouček) 1 small carrot (30 g peeled) 50 g whole grain spelt flour 15 g grated Parmesan 1 full tablespoon chia seeds 1 teaspoon finely chopped thyme 1 level teaspoon smoked paprika ½ teaspoon dried garlic ½ teaspoon baking powder freshly ground black Kampot pepper Kampot salt Dip 3 heaping tablespoons curd cheese 1 tablespoon chopped chives ground black Kampot pepper Kampot salt optionally garlic to taste Preparation time: 20 minutesBaking time: 50–55 minutes Instructions 1. Drain the chickpeas and let them drain well. Transfer to a blender and add fresh cream cheese. Blend into a puree. 2. Grate the carrot finely and place it in a bowl. Add the chickpea puree, flour, Parmesan, chia seeds, thyme, smoked paprika, garlic, baking powder, freshly ground pepper, and a generous pinch of salt. Mix the mixture thoroughly. 3. Shape the dough on baking paper into a brick shape and then roll out into a rectangle about 5–7 mm thick. During rolling, peel the dough off the paper. 4. Transfer the rolled-out dough with the paper onto a baking tray and cut into strips about 1–1.5 cm thick. If you want longer sticks, there is no need to cut them lengthwise in half; if you want shorter ones, cut them. Do not separate the dough strips from each other. 5. Bake at 180 °C for about 40–45 minutes. Then turn the sticks on the tray and bake for another 10–15 minutes. Let cool after baking. 6. In a bowl, mix the curd cheese, chopped chives, salt, and optionally pressed garlic. Transfer to a clean bowl, sprinkle with pepper, and serve with the sticks.   Enjoy your meal! Author: Bonduelle

Ingredients for 12 pieces 2 Package cans of Bonduelle black chickpeas 100 g brown mushrooms olive oil 1 clove of garlic a handful of flat-leaf parsley ½ teaspoon ground coriander ½ teaspoon ground cumin 1/3 teaspoon ground caraway 1–2 spring onions freeze-dried Kampot pepper Kampot salt Coriander mayonnaise 3 tablespoons mayonnaise (can be plant-based) 1 tablespoon finely chopped coriander 1 jalapeño pepper Kampot salt Preparation time: 30 minutesBaking time: 30 minutes Instructions 1. Drain the chickpeas into a colander and shake briefly to remove excess liquid. Transfer to a blender. 2. Slice the mushrooms into thin slices. Pour a tablespoon of oil into a pan. Add the mushrooms to the pan, season with salt, and sauté for 5 minutes over medium to high heat. 3. Once the mushrooms have cooled slightly, add them to the chickpeas. Add a little more salt, a tablespoon of oil, chopped garlic, parsley, coriander, both kinds of cumin, and blend until the mixture is smoother. 4. Mix finely chopped spring onions and freshly crushed pepper into the mixture – adjust the amount to taste. 5. Roll small balls from the mixture and place them side by side on a baking sheet lined with parchment paper. 6. Bake at 200 °C for about 25 minutes. After baking, let them cool for a while. The balls will firm up as they cool. 7. Meanwhile, mix the mayonnaise with chopped coriander and chili pepper in a bowl – add the amount according to taste. Season with salt and serve with the falafel.   Enjoy your meal! Author: Bonduelle

Ingredients for 20 pieces 1 Package can of Bonduelle red beans 1 egg 60 g of cane or coconut sugar 50 g almond flour 30 g whole spelt flour 30 g Dutch cocoa ½ teaspoon baking powder 1 teaspoon vanilla extract 50 g dark chocolate dark red Kampot pepper For decoration dark chocolate crushed pistachios, chopped dried fruit – according to taste and imagination Preparation time: 30 minutesBaking time: 30 minutes Instructions 1. Drain the beans in a colander, rinse with water and let them drain well. 2. Transfer the beans to a blender and blend with the egg until smooth puree. 3. Mix the bean puree with sugar, almond and spelt flour, cocoa, baking powder, vanilla extract, and freshly crushed/ground pepper. When the ingredients are well combined, add the chocolate chopped into small pieces. 4. Separate pieces of dough and roll them into balls between your palms. Flatten them into cookie shapes and place them on a baking sheet side by side. Wash your hands regularly during shaping. The dough is a bit sticky, so it’s good to have clean hands that the dough doesn’t stick to as much. 5. Bake at 180 °C for 25–30 minutes. 6. Decorate the cooled cookies with chocolate and sprinkle with nuts or fruit according to taste and imagination. 7. Store in a closed box in a cool place. Consume within a week.   Enjoy your meal! Author: Bonduelle  

Ingredients for 20 pieces 1 Package Cannellini beans Bonduelle 2 handfuls of freeze-dried raspberries (approx. 20 g) 30 g honey or chicory syrup 20 g coconut oil 70 g grated coconut + for coating Red Kampot pepper Preparation time: 30 minutes Instructions 1. Transfer the Cannellini beans to a colander and rinse them. Shake the colander to remove excess water and let them drain for a moment. 2. In a blender, blend the dried raspberries into a fine powder. Add the drained beans, honey, coconut oil, freshly ground red pepper, and blend into a smooth puree. 3. Add half of the coconut to the puree and blend until the mixture is well combined. 4. Then transfer the raspberry mixture to a bowl and thicken it with the remaining coconut as needed. The mixture should be semi-soft and easy to roll between your palms. 5. Form small balls from the mixture. Roll them in coconut and then place the balls on a plate. Store in the refrigerator. 6. Consume within 10 days.   Enjoy your meal! Author: Bonduelle