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HERBIVORES
JUST A NOTE:
WE LOVE A GOOD VEGETABLE
FALAFEL
Serves 6ish
3 cans (about 1 lb) chick peas, drained
1/2 medium red onion
2 cloves of garlic
1 (or 2) Serrano pepper
1 packed cup parsley, stems removed
1 packed cup cilantro, stems removed
the zest of 1 lemon and juice
1 tbsp ground coriander
1 tbsp ground cumin
1/2 tsp salt
1/2 tsp baking soda
1/3 cup flour
Cut the half onion into quarters and drop into the food processor as the machine is running. Follow with the garlic cloves. Cut the pepper in half and drop that in too.
Stop the machine and add in the fresh parsley and cilantro. The herbs filled my processor to the top before I processed them. Process the herbs until finely minced. Stop and scrape down the bowl as necessary. Add the drained chickpeas to the machine and pulse until they start to break down. Scrape down the sides of the machine, and process until the mixture is even and chunky, but not pasty. It is ready when a bit of the mixture holds together when you press it between your fingers.
Remove the mixture to a bowl and lightly mix in the salt, baking soda, flour, cumin, ground coriander, lemon zest and juice. Make sure it is well combined, but don’t compact the mixture.
Using a 1 ½ inch scoop, scoop out the mixture and roll between your palms to form into round balls. They will be about the size of large walnuts. Set on a lined and oiled baking sheet. Pro Tip: Put these bad boys in the fridge for an hour if you have time. They'll hold the shape better.
Preheat the oven to 400, bake for 15-20 minutes or until golden brown - feel free to flip half way to get multiple sides toasted. Serve by adding to a pita smothered in my hummus. Garnish with mixed greens, tomatoes, red onion and feta.
Note: I've never had success frying my falafel - they always fall apart and turn into mush. Probably would need to be less coarse and with more binder/flour. But baking is far healthier than deep frying anyway, so I'll take the win!
FALAFEL WAFFLES
Makes around 10
GREEK SALAD
1 cup cherry tomatoes, sliced
1/2 small red onion, diced
1 cucumber, chopped
1 red bell pepper, diced
1/2 15oz. canned artichokes, chopped
2 tbsp olive oil
1 tsp dill, chopped
1/2 lemon, juice and zest
Salt and Pepper to taste
5 oz. feta cheese
Prepare the falafel same as above but add an additional 2/3 cups of flour. Combine all greek salad ingredients in a bowl, toss to equally coat the vegetables in the oil.
Using a small waffle maker (I recommend this one), spoon some of the batter into the waffle iron, be sure to not add too much mixture. Cook until the waffle is golden brown. Repeat the process until you have gone through all of the batter. Assemble waffles by layering with Hummus, Greek Salad, Tzatziki and a light topping of feta cheese. Serve for a large crowd and enjoy!
EGGPLANT LASAGNA
Serves 6ish
2 Large Eggplants
3 tablespoons salt
10oz. ricotta cheese
1 egg + 1 egg yolk
½ cup cooked spinach
2 cups mozzarella cheese
1lbs ground beef/turkey (optional)
24oz tomato sauce (Preferably Bab’s Red Sauce)
Cut eggplant into 1/4″ slices, place into a strainer and salt generously. Allow to drain for 30 minutes, then rinse well. Spray both sides of the eggplant slices with cooking spray and bake at 400 for 15 minutes.
Meanwhile, brown the ground beef and prepare Bab’s Red Sauce in Sauces + Spreads as instructions dictate.
Combine Ricotta, eggs and spinach in a bowl. Begin assembling by spooning sauce followed by eggplant, cheese then meat. Continue for 3-4 layers. Once at the top, tear off mozzarella pieces and spread evenly. Bake for 30 minutes covered at 350, then uncover and bake for an additional 15 minutes.
CAULIFLOWER GNOCCHI
Serves 2
14 oz cauliflower, chopped
2/3 cups flour
1 tsp salt
Blanch the cauliflower for 5 minutes and drain. L's Tip: If you're like me, microwave the precut cauliflower as the bag directs and let cool. Once cool enough to handle, place in a kitchen towel and wring out as much excess moisture as possible.
Place cauliflower in a food processor and pulse until the cauliflower is crumbled. Add the flour and salt then pulse until it forms a cohesive dough ball. Pour the cauliflower concoction onto a floured surface then form a mound and section into four. With each section, roll into a long cylinder and cut 1in. pieces.
In a large skillet, heat up oil (I recommend 2 tbsp of Olive Oil) and place the individual gnocchi with enough space in between - this will have to be done in sections. Brown on each side and remove from heat.
Serve with your favorite sauce and a generous helping of mozzarella. Let's be real, you can buy the frozen stuff at Trader Joes and it's just as good. But if TJ's is 20 minutes away, sometimes you just need to make it the old fashion way.
VEGETARIAN TAMALES
FILLING
1/2 cup vegetable broth
1/2 large red onion, finely diced
2 cloves garlic, minced
1/2 Anaheim pepper, finely diced
1 Roma tomato, diced
1/2 medium russet potato, diced small
1 tsp cumin
1 tsp chili powder
1 tbsp cumin
1 can pinto beans, drained and rinsed
1/2 cup cilantro, minced
MASA
5 cups Maseca
3 tsp baking powder
3 tsp salt
5 cups pork broth/vegetable broth
1/2 cup Colorado Sauce
2 cups of crisco/lard/coconut oil
40 corn husksString
Over medium heat, add about 1/4 cup of broth. Once heated, add the onions, garlic and pepper sautéing for about 4 mins. Add in the tomato and potatoes along with remaining broth and spices. Stir until potatoes have softened. Mix the remaining ingredients and season with salt and pepper to taste and roughly mash for mashed potato consistency
In a large bowl, add the dry ingredients (Maseca, baking powder and salt) mixing well. Then add the pork broth and reserved sauce, mixing well to make sure the dough is moist. In the stand mixer bowl, beat the crisco until fluffy, a couple of minutes. Add the Masa to the lard and mix for another 3 minutes.
Drain the corn husks. Fill the bottom of the steamer with enough water to last steaming the tamales for 90 minutes, but not enough to soak the tamales.
Spread a few tablespoons evenly onto the bottom half of the corn husk. Add a couple of tablespoons of pork to the Masa. Fold each side of the tamale in and then the bottom up. Flipping over, secure by trying a string around the tamale and stacking into the steamer with the open end up. Repeat until the steamer is filled.
Once the steamer is filled, bring the water to a boil, then reduce to medium low. Cover and cook for 90 minutes.