Baked Sweet Potato Falafel With Cilantro Yogurt Sauce

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I’ve been out jogging and al I really want right now is one of these (and about 3L of water, it’s warm out there… thats what you get for running around lunch!) From the forever amazing (but sadly not vegan) foodblog vegetarian ventures, where you could also find this recipe that I really really want too… someone??

BAKED SWEET POTATO FALAFEL WITH CILANTRO YOGURT

  • 2 sweet potatoes, diced
  • 1 teaspoon cumin
  • 1 garlic clove, minced
  • juice from half a lemon
  • 1 cup chickpea flour
  • olive oil
  • salt/pepper

Cilantro sauce:

  • 1/2 cup chobani plain greek yogurt
  • 1/4 cup cilantro, chopped
  • Juice from half a lemon
  • 1 teaspoon cumin
  • salt/pepper

Delicious additions:

  • Pita bread
  • cucumber, diced
  • tomato, diced
  • Feta, crumbled
  • shallot, chopped
  • lettuce
  • sriracha

To make the sauce: Place all ingredients in a blender or food processor and blend until combined. Let set in the fridge for at least a half an hour after mixing (this will help the flavors meld together).

For the patties: Place diced sweet potatoes in a steamer basket and transfer basket to a pot. Fill the pot with about an inch of water and cover with a lid. Let steam for 10-15 minutes (depending on how big you diced the potatoes). Remove the steamer and let cool slightly

Mash the sweet potatoes with the cumin, garlic, lemon, chickpea flour, salt, and pepper. Transfer to the fridge for at least 30 minutes or until the batter has firmed up (this will help form the patties better).

Pre-heat oven to 425 degrees and grease a baking sheet. Using floured hands, shape the batter into 2 inch circle patties that are about a 1/2 inch thick. Repeat with the rest of the batter and place all patties on the greased cooking sheet. Brush the tops with olive oil and bake for 30-45 minutes or until the tops begin to brown.

Serve warm inside warmed up pitas with cilantro yogurt sauce, cucumbers, tomatoes, lettuce, shallots, and any other produce that sounds refreshing.

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Vegan Fish Cakes

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Vegan Fish Cakes from Vegoteket (the BEST vegan food blog!)

Ingredients:

  • 4 dl raw red lentils
  • 1 garlic clove
  • 2-3 tbsp dill
  • 2 tbsp dried algee
  • 1 tbsp tomato puré
  • 3 tbsp maizena
  • Juice from  ½ lemon
  • Salt and pepper
  • Canola Oil

How To:

  1. Put the lentils in water for 1-2h.
  2. Rins and put in a food processor. Add the garlic, dill and algae and mix until a fine paste.
  3. Add lemon juice, maizena and spices, you won’t be able to taste the mix since the raw lentils give of a bitter taste. But approximately 1 tsp of salt is good.
  4. Heat up oil in a pan, about one cm and add the lentilmix when the oil is heated. Fry about one minute on each side (Don’t take them out to early, raw lentils don’t taste good!)
  5. Serve warm, they don’t taste as good cold!

Gahmja-Jeon (감자전) / Korean Potato Pancakes

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From: Notions & Notations of a Novice Cook, both pictures and reicepe! Not mine

Gahmja-Jeon (감자전): 

[ 2-3  medium sized potatoes + a small handful of chopped Chinese leeks or spring onion +1 chili pepper, thinly sliced + ¼ teaspoon salt +1 tablespoon flour ]

Peel the potatoes and grate them on a fine grater or cut into cubes and throw in a food processor.

**If you want it to be chewy and soft, thoroughly process it so it’s very soft. If you want it to have some more texture, grind a little bit coarse. But either way, it has to be a pretty creamy texture when you grind it.

Put the grated potatoes in a strainer and let the water drain out into another bowl. The less watery it is, the crunchier  it will be.

Let the liquid sit for a couple of minutes. You’ll find that some potato starch has settled at the bottom of the bowl of the liquid. Throw out the water and then mix the settled potato starch back into your batter. Add the Chinese leeks or some spring onions, pepper slices, salt and flour to the pureed potato. Mix well.

In a generously oiled and heated pan,put a scoop of the potato mix in. You can adjust the size of the pancake to your liking. Use a spatula to spread it out and make a nice flat circle.

Cook the pancake until the bottom is browned and then flip and cook the other side. You want your pancakes to be golden yellow or brown so they are crispy.

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Millet “Falafel” with Avocado + Tomato Relish

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Millet “Falafel” with Avocado + Tomato Relish

ingredients:

for the falafel

  • ½ cup raw millet, rinsed
  • Coarse sea salt
  • ½ cup cooked chickpeas, crushed with a potato masher
  • 4 scallions, white and light green parts only, thinly sliced
  • ¼ cup finely chopped Italian parsley
  • 1 lemon
  • Extra virgin olive oil

for the relish

  • ½ cup chopped tomatoes (whatever’s best; we like tiny cherry tomatoes cut in half)
  • 1 ripe avocado, diced
  • 2 teaspoons chopped Italian parsley
  • 2 scallions, white and light green parts only, thinly sliced
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • Coarse salt

preparation

1. Start the falafel: Combine the millet with 1½ cups of water and a big pinch of a salt in a saucepan. Bring to a boil, lower the heat, cover the pot, and cook until the millet is very soft and all the liquid has been absorbed, 25 minutes.

2. Meanwhile…for the relish: Combine all the ingredients in a bowl, seasoning to taste with salt. Set aside while you finish the falafel.

3. Back to the falafel…Stir the chickpeas, scallions, and parsley into the cooked millet. Using a Microplane grater, zest the lemon and stir the zest into the millet mixture along with 2 tablespoons of olive oil. Using a potato masher, crush the mixture until it holds together a bit.

4. Preheat the oven to 250ºF and line a baking sheet with parchment paper.

5. Set a nonstick skillet over medium-high heat and coat the bottom with a slick of olive oil. Drop large tablespoonfuls of the millet mixture into the pan with a bit of space between each spoonful. Press each tablespoonful down with the back of a spatula to form a sort of thick pancake (no need to go crazy shaping these, they should be nice and rustic). Cook until browned and crisp, about 3 minutes per side. Set the cooked falafel on the prepared baking sheet and put them in the warm oven while you cook the rest of the millet mixture, adding more olive oil to the skillet if necessary.

6. Cut your zested lemon into wedges, squeeze a bit of juice over each falafel, and sprinkle each with a tiny pinch of coarse salt. Put a spoonful of relish on top of each falafel and serve immediately.

 

From It’s All Good by Gwyneth Paltrow and Julia Turshen.

Raw Tropical Fruit Taco Salad

I feel like I’ve spent the past week talking about raw food, I have two friends who just decided to eat mainly raw. Which made me curious to what raw food really is (Nothing for me…. being a vegan going raw just means eating cold veggies… and I just love pasta..) and I found this recipe here.. Not my style of cooking (I mean this recipe had A LOT of ingredients?? and it’s not even cooking.. you just mix it? and expensive? but it looks tasty..) But I thought I’d try it!

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Chips:

3 cups fresh corn

1 tsp sea salt (or to taste)

juice of one lime

1/2 cup ground flaxseed

Macadamia Queso Fresco:

2 cups Macadamias, soaked for at least 4 hours, drained

juice of one lemon

1 tsp sea salt

Strawberry Habanero Dressing:

2 Tbsp chia seeds

6 Tbsp filtered water

1 1/2 cups strawberries

1 Tbsp cider vinegar

3 Tbsp lime juice

1 Tbsp raw coconut nectar

2 Tbsp olive oil

one habanero, seeded

sea salt

Fruit:

1 large organic mango, cut into large dice

1 1/2 cups organic pineapple, diced

1 cup diced organic strawberries

2 Tbsp chopped cilantro

2 Tbsp chopped red onion

1 garlic clove, minced

2 Tbsp lime juice

sea salt to taste

1 tsp chili powder

2 avocadoes, sliced

about 6 cups salad greens of your choice

Steps:

For the chips:

1)Combine all ingredients in the food processor and process until smooth, adding a little water to make a thick batter.

2) Spread out onto a teflex lined dehydrator sheet and score into triangular chips.  Sprinkle with a little more sea salt.

3) Dehydrate for about 24 hours or until very crisp.

To make Macadamia Queso Fresco

1) Combine the macadamias, lemon juice, and sea salt in a high speed blender or food processor and process until smooth with about 3 Tbsp of filtered water (or enough to make a thick soft cheese consistency without being runny).

2) Wrap cheese in a double layer of cheesecloth, and place in the fridge to let sit a day or two. You will have extra for another use.

To make the dressing

1) Soak the chia seeds in the water until they soak all of it up (about 15 min).

2) Add them to a food processor, along with the 1 1/2 cups berries, vinegar, lime juice, coconut nectar, olive oil, habanero, and sea salt to taste.

3) Process until smooth and well blended. This dressing can be stored in the fridge for 2 weeks.

Combine the fruit in a large bowl and toss with the cilantro, red onion, garlic, lime juice, sea salt and chili powder.

find the entire post here

Socca Flatbread with Spring Pesto and Salad

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Socca Flatbread with Spring Pesto and Salad

recipe from the kitchn

Makes 2 (10-inch) flatbreads

For the socca:
2 cups chickpea flour
2 cups water
3 tablespoons extra-virgin olive oil, plus more for the pan
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 teaspoon salt

For the pesto:
1/2 cup pesto (see recipe below, or use your own favorite pesto)

For the salad:
3 cups tender salad greens (mâche, baby spinach, spring lettuces, etc.)
4 ounces asparagus, roasted and cut into bite-size pieces
1/4 cup fresh peas, blanched (or frozen peas, thawed)
6 kalamata olives, pitted and halved or quartered
1/2 shallot, thinly sliced
Lemon curls for garnish
Extra virgin olive oil, to taste
Lemon juice, to taste
Salt and pepper, to taste

Whisk together the chickpea flour, water, olive oil, garlic, thyme, and salt. Let stand for at least 30 minutes and up to 2 hours.

Set an oven rack six inches below your oven’s broiler and turn on the broiler. Preheat a 10-inch cast iron skillet or equivalent baking dish for five minutes. Remove the skillet from the oven and add a teaspoon of oil to coat the bottom. Give the chickpea batter a whisk and pour half of it into the skillet.

Broil for 5-10 minutes until the top is browned and the socca is cooked in the middle (yet still tender) and crispy around the edges. Use a spatula to remove it from the pan.

Repeat to make the second flatbread.

 

Spread half of the pesto on each flatbread, leaving a border around the edges.

Top with the salad greens, asparagus, peas, olives, shallots, and lemon curls. Drizzle a little olive oil and lemon juice on top and sprinkle with salt and pepper.

Cut into wedges and serve immediately.

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Spring Pesto (Vegan and Nut-Free)

Makes about 1 cup

6 cups gently packed spring greens (arugula, spinach, watercress, parsley, etc.)
1/2 cup gently packed mint leaves
1/2 cup hemp seeds (can substitute other nuts or seeds)
2 tablespoons chopped preserved lemon peel (rinse and remove pulp before chopping; see Recipe Notes for sources)
1 garlic clove
2/3 cup extra virgin olive oil
Salt, to taste

Place the greens, mint, seeds/nuts, preserved lemon, and garlic in a blender or food processor. Blend until finely chopped, scraping down the sides of the bowl as needed. With the machine running, add the olive oil in a slow, steady stream. Blend until emulsified, scraping down the sides of the bowl as needed. Taste and add salt or adjust other ingredients as desired.

Images: Emily Ho

Recipe from thekitchn