This is a confluence of three ideas.
I loved Ronit’s idea to bake falafel and have been wanting to try.
I just didn’t have all ingredients. I followed Elaine’s idea to use a combination of Sadia and Ronit’s recipe.
I topped it all off with my variation of Elaine’s Hemp Sauce.
Hemp has been my favorite grain/seed in recent years. I use it often in cereal, smoothies, soup , and salads. And even love to toss some in curries and more.
I haven’t yet tried to make butter or sauce with it. So Elaine’s recipe was perfect to venture in that direction!
1/2 cup hemp
a handful of parsley and cilantro
a little water
some lemon juice
salt to taste
Place the hemp, jalapeno, parseley and cilantro in a blender. Add water and blend into a smooth sauce. Season with salt and lemon juice.
Serve with some fresh baked Falafel!
Next time I would love to try hemp with sun-dried tomato!
I am a great proponent of one pot meals. So Vangi bath is great! It is even better if I can replace white rice with Quinoa. This makes 2-3 servings if you are on a diet.
1/2 cup quinoa
1 Japanese eggplant, cut into 1 inch pieces
1 small yellow onion sliced
1 jalapeno sliced
a touch of turmeric
a dash of asafoetida
1-2 tsp olive oil
1 tsp cumin seeds
1-2 tsp Vangi Baath mix or make your own
1-2 tbsp tamarind juice
1 tsp grated coconut
1-2 tsp toasted cashews or peanuts (optional)
Salt to taste
cilantro to garnish
Bring one cup water to boil and cook the Quinoa as per instructions. Set aside.
Meanwhile heat oil in pan. Add turmeric, asafoetida, cumin and fry for a minute. Add sliced onion and jalapeno and saute for 2-3 minutes until golden. Add chopped eggplant and fr for 10-15 minutes till cooked. Season with salt, add tamarind juice and cook for another 2-3 minutes.
Season with Vangi bath mix or home made curry powder, grated coconut and mix well.
Combine with Quinoa, garnish with some chopped cilantro and top with some toasted nuts such as cashews or peanuts.
Recently, I came across this blog: Wit and Vinegar and quite propitiously Popsicle Week just came to an end with varied Popsicle recipes.
Here is one of my favorite I’ve tried so far. As always, I adapted using ingredients in my pantry.
3/4 cup coconut milk
3/4 cup pitted cherries
6 tbsp unsweetened coffee
2 tbsp maple syrup
1 tsp vanilla extract
a dash of salt
2 squares of dark chocolate cut to bits
Process coconut milk, unsweetened coffee, vanilla extract, maple syrup and salt in a food processor. Transfer to a freezer safe dish. Add dark chocolate bits and cherry bits. Freeze for 45 minutes to an hour.
Once the mixture is thickened, scoop and transfer to Popsicle molds. Freeze for 3-4 hours to allow the molds to set. When ready to eat or serve, dip molds in hot water for a few seconds to allow the popsicle to slide out.
Enjoy on a ridiculously hot, and humid day!
Cherry is the name so far, and I am on a roll snagging cherries from the groceries and trying new recipes while I can before they run out!
Here is an easy recipe for that office day meal.
2 cups fresh baby spinach
1/2 cup pitted fresh cherries
1-2 tbsp walnuts ( or use slivered almonds)
1-2 tbsp sliced red onion
1/2 avocado, diced
a few roasted coconut slices
1-2 tbsp olive oil
1 tsp lemon juice
1 tsp while wine vinegar
fresh ground pepper
Layer a bed of spinach. Add sliced and pitted cherries, nuts, red onion and avocado. Top with some roasted coconut slices.
Drizzle dressing as desired before serving or enjoying for a refreshing office day lunch!