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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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

Ube Potato Sushi & Plum Dipping Sauce

Vegeterian healthy sushi! This looks great, I’m off work tomorrow so I have time to try it out!

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Ube Potato Sushi with Plum Dipping Sauce

Sushi Ingredients:

1c Sweet Brown Rice
3 Ube Potatoes
1 Bunch Red Radish
¼c Pickled Ginger
Toasted Nori Sheets
Black Sesame Seeds
1tsp Togarashi (Japanese Chili Pepper Spice)
1 Splash Olive Oil

Sushi Rolling Mat
Plastic Wrap

Dipping Sauce Ingredients:
¼ c Nama Shoyu
1tbs Umeboshi Plum Paste
1tbs Grade A Maple Syrup

Sushi_Ingredients

Start by cooking the rice with two cups of water on a stove top or a rice cooker. Let the rice cool to room temperature before making sushi rolls. Preheat oven to 375 degrees F. Peel potatoes and cut into long ½ inch thick strips. Toss ube with a splash of olive oil and togarashi until evenly covered. Roast for 20-30 minutes and let cool.  Wash Radishes and cut into a fine julienne. Keep a bowl of water close by to wet your hands before touching the rice. To assemble, wrap your rolling mat with plastic wrap. Center one slice of nori on the mat and cover with ½ inch thick layer of rice leaving 1 ½ inch empty space along the bottom edge of the nori sheet. Be sure to keep your hands wet or the rice will stick to your fingers. Sprinkle sesame seeds over the rice. Turn the sheet of nori over, rice side down, and add a layer of ube, radish, and ginger along the bottom of the nori. To roll, wrap the bamboo around the nori while tucking all of the ingredients inward to keep the roll tight and easy to cut. Split the roll into 6-8 pieces with a sharp knife. Whisk all of the dipping sauce ingredients together in a small bowl. Serve with sauce on the side. Enjoy!

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Chinese Pulled Pork Sandwiches with Kale and Apple Slaw

I’ve been on the hunt for tasty and health (most of all easy and cheap) lunch recipes. I know I’m a vegeterian but this sandwich looked so good I had to share it with you! I’m going to try the veggie version of this tomorrow..

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Chinese Pulled Pork Sandwiches with Kale and Apple Slaw

Serves 4

Chinese Pulled Pork

  • 2 tablespoons olive oil
  • 2.5 pounds boneless country-style pork ribs (or boneless pork shoulder/butt, cut into large cubes)
  • 1 small onion, peeled and sliced thin
  • 3 cloves garlic, peeled and roughly chopped
  • 3 slices of peeled ginger, roughly 2 inches long
  • 1 piece star anise
  • 1/4 cup dried shiitake mushrooms (pre-sliced)
  • 1/2 cup soy sauce
  • 1/3 cup white wine or mirin
  • 1/3 cup water or chicken stock
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 4 sturdy, good-quality hamburger buns, Kaiser or potato rolls, or ciabatta rolls

Kale and Apple Slaw

  • 3 tablespoons white or yellow miso paste
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon toasted sesame oil
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon ground white pepper
  • 1 bunch tuscan/dinosaur/lacinato kale stemmed and cut into extremely thin strips (about 4 loosely packed cups in total)
  • 1 small Fuji apple, cored and grated on the large holes of a box grater (about 1/2 cup total)
  • 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup total)
  1. For the pulled pork, heat the olive oil in a Dutch oven and brown the pork on two sides over medium heat, working in batches as necessary to avoid crowding the pan. As the pork is browned, remove it to a plate.
  2. Once all the pork is browned, add the onions, garlic, and ginger to the pan and cook, stirring occasionally to pull up all the browned bits from the bottom of the pan, until they begin to soften, about 5-8 minutes. Add in the star anise and mushrooms and stir for another minute more.
  3. Nestle the pieces of pork back into the pan. Add the soy sauce, wine, vinegar, water/stock, and sesame oil, and stir to distribute. Add in additional water or chicken stock as necessary to bring the liquid level to about halfway up the pieces of pork (it’s fine if there’s a bit more than that). Bring the liquid to a boil, then reduce heat to a gentle-to-moderate simmer and cover the pot.
  4. Braise the pork until very tender, about 2 hours.
  5. While the pork is braising, make the kale slaw. In a large bowl, combine the miso, lemon juice, vinegar, olive and sesame oils, and pepper to make a thick dressing. Toss in the kale, apple, and carrots, and mix continuously for a couple of minutes to coat the kale very well. Make it at least an hour or two before serving. Store in the refrigerator.
  6. When the pork is fork-tender and falling apart, remove it from the pan and onto a large plate. Remove any unwanted hunks of fat still remaining, and shred the meat with two forks (or your fingers if the meat is cool enough). Skim the fat from the pan and discard. Also discard the star anise pod. Reduce the sauce over medium-low heat to about 1/2 cup (if there is more than that).
  7. To assemble sandwiches, place a heaping mound of shredded pork on the bottom half of each bun. Drizzle a tablepoon or two of reduced sauce onto the meat. Top with a generous mound of the kale slaw. Top with the other half of the bun, and serve.
  8. If you like an extra-spicy, vinegary kick, slice 1-3 hot peppers (jalapeño, serrano, habañero, Thai, or a combination of) and set them in a cup of rice wine vinegar before starting the pork. Spoon the vinegar over the meat (as much or as little as you’d like) before adding the kale slaw on top.

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Poached Salmon with Rye and Caper Breadcrumbs

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Poached Salmon with Rye and Caper Breadcrumbs

Serves 4-6

Breadcrumbs

  • 2-3 slices stale Pumpernickel dark rye, thick crusts removed (you want to end up with 1/2 cup of stale breadcrumbs)
  • 2-3 slices stale French baguette, thick crusts removed (you want to end up with 1/2 cup of stale breadcrumbs
  1. Note: Here in Hawaii, sliced bread molds faster than it gets stale. I sliced and cubed two pieces from each of my day old loaves and then popped them into a 350°F oven for about 10 minutes to dry out the bread a little more. Feel free to stale your bread using whatever technique works in your climate.
  2. Make your breadcrumbs by cubing your bread slices (Pumpernickel and French) and giving them a whirl in the food processor. Pulse until you have mostly uniform smaller than pea sized breadcrumbs (the bulk of the mix should be uniform; you’ll also have pulverized sandy looking bits). Be careful not to overheat your processor.

Salmon

  • 1/2 cup gin
  • 1/2 cup water
  • 1-1 1/2 pound salmon fillet, preferably wild
  • 3 tablespoons fresh Italian parsley, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons lemon zest
  • 2 tablespoons unsalted butter
  • 1 cup mixed Pumpernickel/French breadcrumbs (more crumb than sand)
  • 1 1/2 tablespoon chopped capers
  • 2 teaspoons prepared horseradish
  • 1 tablespoon mayonnaise
  1. In a sauté pan or skillet with a lid, add the gin and water. Place salmon in the center of your pan and evenly distribute parsley, dill and lemon zest on top of fish, pressing down slightly with your finger. Cover pan and bring to a simmer. Cook until desired doneness, about 6-7 minutes. Since you will be covering the fillet with breadcrumbs, it is okay to test doneness with a sharp knife in the center of fillet. Do not overcook. Transfer to a serving platter.
  2. While your salmon is poaching, get started on your breadcrumbs.
  3. In a skillet, melt the butter, and cook over medium heat, stirring occasionally until the butter begins to brown and is fragrant. Carefully add your breadcrumbs, and cook, stirring constantly until they are crisp and golden (well, the rye crumbs will be darker than golden), about a minute. Remove pan from heat and stir in capers, horseradish and mayonnaise. Thoroughly combine mixture using a heatproof spatula. Shower salmon with your breadcrumbs and enjoy!