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Tomato bell pepper chestnut mash:

 20090118

3/8 cup water
1/4 cup chickpea flour
2 ounces fresh potato
1/8 cup chestnut flour
  or 2 tablespoons raw tahini
  or 1/8 cup raw sunflower seed butter
  or 1/8 cup non cooked walnut butter
1 tablespoon whole wheat flour
1 tablespoon canola oil
2 teaspoon sugar, (1 tablespoon if using 6 ounces tomato 
  for 2 servings)
1/8 teaspoon salt
4 ounces green bell pepper 
6 ounces fresh tomato if serving 2, 
  or one large serving for one with 3 oz tomato
Process 4 ounces bell pepper into a coarse slaw.

Put the bell pepper into a microwaveable bowl.

Add 3/8 cup water.

Heat on full power for 2 minutes 40 seconds, then 5 minutes on low (15 percent) power.

Peel the potato.

Process into a coarse slaw.

Add the potato to the bowl with the bell pepper.

Add the chickpea powder to the bowl.

Stir.

Heat, covered, until boiling hot, about 1 minute 30 seconds.

Put the hot mixture into a metal pan.

Set the metal pan in cold water to cool for several minutes.

Into the processor put the 1 tablespoon oil, 2 teaspoons sugar, and 1/8 teaspoon salt.

Add the cooled chickpea/bell pepper/potato mixture to the processor.

Run until desired smoothness is achieved, perhaps 2 minutes.

If mixture doesn't flow when processing add 1 ounce of the tomato at a time, until mixture flows.

Put the processor contents into a mixing and/or portion bowl.

Add 1/3 cup tomato, 1 tablespoon whole wheat flour, and 1/8 cup chestnut flour.

Mix.

If using fresh tomato:
Cut the tomato into 1/4 inch pieces.
Add the tomato to the bowl with the bell pepper mixture.
Toss.

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Makes 1 serving large enough for a large meal, but taste fatigue may reduce flavor before finishing such a large serving, perhaps best used as 2 servings, each one half of a large meal.

Has a pretty light green color.

Tangy from the tomato, definite bell pepper flavor, garbanzo moderates flavor intensity, stiff mash/pudding consistency.
 

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