Wednesday, I got home after my zumba class and I needed to eat. I was trying to decide if I should just heat up a can of soup or go with the original plan of making falafel. I decided that I would be much happier with falafel.
This is based on the recipe from Rabbit Food cookbook, which is a fabulous cookbook.
Ingredients
1 15 oz can chickpeas, drained
1/4 red onion, diced,
3 - 4 garlic, diced (I love a lot of garlic flavour)
1/4 cup fresh parsley, chopped
1/4 cup flour
lemon juice
cumin
cayenne pepper
black pepper
salt
plain coconut yogurt, this was a tad bit too sweet
1/4 cup diced cucumber
lemon juice
tomato slices
cucumber slices
pickles
lettuce
sriracha sauce
pita bread or tortillas
Method
Using a potato masher or food processor, mash up the chickpeas until there are no whole ones left. Usually I use the food processor, but I didn't want to dirty up the food processor bowl, so I used the potato masher and it works okay. Make sure that all the other ingredients are diced very very small. Add all the other ingredients and mix until evenly distributed. The mixture should be able to stick together when pressed.
Heat up a cast iron skillet over medium heat. You can also deep fry or bake the falafel, but I prefer to shallow fry them in a skillet. Using a 1/4 cup measuring cup, measure out a 1/4 cup and mash into about a 6 cm diameter patty. Place on the skillet and cook until browned on both sides, about 5 minutes per side. Continue making patties until the mixture is gone. I made about 8 patties.
To make the tzatziki sauce, mix together the yogurt, cucumber, and lemon juice. Set aside to let the flavours blend.
To serve, heat the bread or tortillas until warm and pliable. Place 2 patties in the center and add the tomatoes, cucumber, lettuce, pickles, sriracha, and tzatziki.
Notes
These were surprising good. The recipe is so simple and came out really well. The patties didn't get hard the way they do when falafel is fried, and even though the fell apart a bit, they were still good. My husband had already had dinner, but he kept stealing bites because he liked it so much. We ate the leftovers for lunch on Thursday and they were still quite tasty.
Showing posts with label yogurt. Show all posts
Showing posts with label yogurt. Show all posts
19 October 2012
06 May 2011
Breakfast for dinner
We needed to use up some homemade bread, so I thought French toast would be the perfect dish. We also had some horribly out of season blue berries that were nearing the end of their life as well, I added them to the mix. Then some potatoes and kale called out to me. As well as the nutritional yeast in my pantry. They all got to come to the party in my belly.
Ingredients
bread
almond milk
blueberries
soy yogurt
yukon gold potatoes
kale
onion
garlic
Cheezy Sauce
Method
Put the almond milk in a pie dish and soak the bread in it until it is nearly soggy, but not falling apart. In a cast iron pan over medium heat, cook the French toast until brown on both sides. Keep warm.
Blend the soy yogurt and blueberries together in a blender. Add an sweetener you desire. I thought it was perfect.
In a cast iron pan, saute the onions and garlic until brown. Add the diced potatoes and cook until tender. I added a bit of water and put a lid on the pan to help steam them a bit. Near the end of cooking time, add the kale and mix until it has wilted. Season with salt, pepper, red pepper flakes, basil, more black pepper, and magic.
Warm the cheezy sauce and either pour it over the potatoes or put it in a condiment cup.
Plate it up and eat.
Notes
All of this was great. I liked the cheezy sauce, but there is something about it that makes me want to experiment more and make a better sauce.
The husband thought this was good.
Ingredients
bread
almond milk
blueberries
soy yogurt
yukon gold potatoes
kale
onion
garlic
Cheezy Sauce
Method
Put the almond milk in a pie dish and soak the bread in it until it is nearly soggy, but not falling apart. In a cast iron pan over medium heat, cook the French toast until brown on both sides. Keep warm.
Blend the soy yogurt and blueberries together in a blender. Add an sweetener you desire. I thought it was perfect.
In a cast iron pan, saute the onions and garlic until brown. Add the diced potatoes and cook until tender. I added a bit of water and put a lid on the pan to help steam them a bit. Near the end of cooking time, add the kale and mix until it has wilted. Season with salt, pepper, red pepper flakes, basil, more black pepper, and magic.
Warm the cheezy sauce and either pour it over the potatoes or put it in a condiment cup.
Plate it up and eat.
Notes
All of this was great. I liked the cheezy sauce, but there is something about it that makes me want to experiment more and make a better sauce.
The husband thought this was good.
30 January 2011
Mediterranean Fest 2011!
A few days ago, I realized that I was craving falafel, so this week I put it into my menu plans and made it for dinner tonight. Dinner took about two hours to pull everything together, but it was delicious.
I wanted to add dolmas (stuffed grape leaves), but the two jars of grape leaves at the grocery store both expired in October and had weird white floating things inside. It is too bad, because I had a recipe for them in the slow cooker cook book. I plan on going to the natural food store some time this week and maybe they will have grape leaves.
The menu tonight, all homemade:
Flat bread
falafel
hummus
tabbouleh
tzatziki sauce
Flat Bread
(From Bernard Clayton's New Complete Book of Breads. This book is awesome. I bought it for $7 from Powell's and it has 750 pages full of bread recipes.)
2 cups white wheat flour
1 t active dry yeast
1 t salt
2 t olive oil
3/4 cup hot water (120F - 130F)
(I wish I had kneaded in some roasted garlic for a bit more flavor)
In a bowl combine half the flour, yeast, and salt. Add in the water and oil and combine. Keep adding flour 1/4 cup at a time until you are able to knead the bread easily.
On a lightly floured surface, knead the bread until it is soft and elastic. Do not add too much flour or the bread will be dry and dense.
Lightly oil a large bowl and place the dough inside, turning once to cover it in oil. Cover tightly and set aside in a warm spot to rise. It took about 40 minutes to double in size.
Punch down the dough and divide into 4 parts. Roll the dough with your hands or a rolling pin, until it is about 8 inches in diameter.
Heat a cast iron skillet over medium heat and add oil olive. Cook the flat bread for 3 - 4 minutes per side, or until brown and risen slightly. Cover with a damp towel to keep warm and moist while the other breads are cooking. Serve warm.
Falafel
(Adapted from Vegan with a Vengeance and Great Vegetarian Food)
1 cup cooked chickpeas
1/4 cup bread crumbs
1 T flour
1/2 onion, chopped
3 garlic cloves, chopped
2 green onion, chopped
1/4 t baking soda
cumin, ground
coriander, ground
cayenne pepper, ground
1/4 cup fresh parsley
salt
black pepper
Combine all ingredients in a food processor and pulse until well mixed. You don't want it to be hummus, it should be small bits of food that hold together when pressed. Place in fridge for about 30 minutes.
Form into patties and cook in a bit of olive oil in a cast iron skillet over medium heat.
Hummus
1 cup chickpeas
4 cloves garlic
1 T tahini
salt
black pepper
sriracha sauce
olive oil
Add everything, except the oil to the food processor. Blend until everything is combined. While the processor is running, slowly add oil until it looks smooth. Continue processing until a paste has formed. I meant to add lemon juice to the mixture, but I did not have a lemon.
Tabbouleh Salad
(Adapted from Great Vegetarian Food)
2 T bulgur wheat
boiling water
2/3 cup fresh parsley, chopped
1 medium tomato, seeded and chopped
1 T olive oil
1/2 lemon, juiced (I didn't have a lemon on hand, but it would have added much more to the salad)
Place bulgur in a heat proof bowl and cover with boiling water. Set aside for about 10 minutes. Drain and dry the bulgur. Add the bulgur to all the other ingredients and mix to combine. Alternatively, you can add everything to a food processor and pulse several times until it is the consistency you desire.
Tzatziki Sauce
1 cup plain yogurt
1/2 cucumber, peeled and chopped
salt
pepper
1/2 lemon, juiced (I didn't add this and it came out fine)
Add all ingredients to a food processor and pulse until the cucumber is liquified. Chill until ready to use.
Oh my goodness, this was so deliciously good. And all the homemade items tasted fantastic. Neither my husband or myself like any of the hummus we can buy in the store, so making it from home is a necessity.
I wanted to add dolmas (stuffed grape leaves), but the two jars of grape leaves at the grocery store both expired in October and had weird white floating things inside. It is too bad, because I had a recipe for them in the slow cooker cook book. I plan on going to the natural food store some time this week and maybe they will have grape leaves.
The menu tonight, all homemade:
Flat bread
falafel
hummus
tabbouleh
tzatziki sauce
Flat Bread
(From Bernard Clayton's New Complete Book of Breads. This book is awesome. I bought it for $7 from Powell's and it has 750 pages full of bread recipes.)
2 cups white wheat flour
1 t active dry yeast
1 t salt
2 t olive oil
3/4 cup hot water (120F - 130F)
(I wish I had kneaded in some roasted garlic for a bit more flavor)
In a bowl combine half the flour, yeast, and salt. Add in the water and oil and combine. Keep adding flour 1/4 cup at a time until you are able to knead the bread easily.
On a lightly floured surface, knead the bread until it is soft and elastic. Do not add too much flour or the bread will be dry and dense.
Lightly oil a large bowl and place the dough inside, turning once to cover it in oil. Cover tightly and set aside in a warm spot to rise. It took about 40 minutes to double in size.
Punch down the dough and divide into 4 parts. Roll the dough with your hands or a rolling pin, until it is about 8 inches in diameter.
Heat a cast iron skillet over medium heat and add oil olive. Cook the flat bread for 3 - 4 minutes per side, or until brown and risen slightly. Cover with a damp towel to keep warm and moist while the other breads are cooking. Serve warm.
Falafel
(Adapted from Vegan with a Vengeance and Great Vegetarian Food)
1 cup cooked chickpeas
1/4 cup bread crumbs
1 T flour
1/2 onion, chopped
3 garlic cloves, chopped
2 green onion, chopped
1/4 t baking soda
cumin, ground
coriander, ground
cayenne pepper, ground
1/4 cup fresh parsley
salt
black pepper
Combine all ingredients in a food processor and pulse until well mixed. You don't want it to be hummus, it should be small bits of food that hold together when pressed. Place in fridge for about 30 minutes.
Form into patties and cook in a bit of olive oil in a cast iron skillet over medium heat.
Hummus
1 cup chickpeas
4 cloves garlic
1 T tahini
salt
black pepper
sriracha sauce
olive oil
Add everything, except the oil to the food processor. Blend until everything is combined. While the processor is running, slowly add oil until it looks smooth. Continue processing until a paste has formed. I meant to add lemon juice to the mixture, but I did not have a lemon.
Tabbouleh Salad
(Adapted from Great Vegetarian Food)
2 T bulgur wheat
boiling water
2/3 cup fresh parsley, chopped
1 medium tomato, seeded and chopped
1 T olive oil
1/2 lemon, juiced (I didn't have a lemon on hand, but it would have added much more to the salad)
Place bulgur in a heat proof bowl and cover with boiling water. Set aside for about 10 minutes. Drain and dry the bulgur. Add the bulgur to all the other ingredients and mix to combine. Alternatively, you can add everything to a food processor and pulse several times until it is the consistency you desire.
Tzatziki Sauce
1 cup plain yogurt
1/2 cucumber, peeled and chopped
salt
pepper
1/2 lemon, juiced (I didn't add this and it came out fine)
Add all ingredients to a food processor and pulse until the cucumber is liquified. Chill until ready to use.
Oh my goodness, this was so deliciously good. And all the homemade items tasted fantastic. Neither my husband or myself like any of the hummus we can buy in the store, so making it from home is a necessity.
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