This week my son Asher graduated from preschool and turned 5. FIVE YEARS OLD! When did my baby boy become this independent, spirited, young adult?! As is a typical habit if mine when life becomes complicated, I turn to the kitchen…
I have been craving a healthy, homemade falafel and this little dish did not let me down. The coriander and lemon juice add a nice kick to the freshness of the puréed onion and parsley, and balances nicely with a cool tzatziki sauce or tossed cucumber and tomato salad. It is very simple to prepare and holds up surprisingly well as a baked version of this typically fried food.
1 (15 ounce) can chickpeas, drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
Preheat oven to 400 degrees F. In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas. Add egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder and stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 10 balls (I doubled the recipe and made smaller bites in the photo above) and then flatten into patties. Evenly space on baking sheet and bake each side for 10 minutes. Then broil each side for 2 minutes.
As we gear up for the long Memorial Day weekend, I ponder the many wonderful picnic-friendly vegan recipes I have planned: BBQ tofu, pesto pasta, tahini coleslaw, black bean dip, guacamole, and today’s featured dish: Not-Chicken Salad. I love when I get excited about a stay-cation because of food!
Vegenaise is soy-based vegan mayo that tastes uncannily like regular mayonnaise and has just as much fat and calories, so you know it’s going to be creamy and delicious! This recipe uses all the familiar ingredients of a potato salad, but mashed chickpeas replace the chicken for a heartier, low-glycemic protein bite. This was recently taste-tested by the non-vegetarians in my life and they couldn’t believe it was vegan! This one’s a serious winner for the summer, and tastes great as a dip, salad-topper, or sandwich stuffer.
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup celery, sliced
1/2 cup carrots, diced
1/4 cup scallions, sliced
1/4 cup vegenaise
1 – 2 tablespoons Dijon mustard
sea salt & cracked pepper, to taste
dash of garlic powder
juice of 1 lemon, optional
Drain and rinse your chickpeas, place in medium size bowl, and roughly mash with a fork or potato masher. Add the remaining ingredients and combine. Store leftovers in an air-tight container in the fridge for up to a week!
In the Western World, turmeric root is often used as an agent to color curry powders, mustards, butters, and cheeses. But in the Eastern World, turmeric root is widely used as a medicinal ingredient used to treat inflammatory and irritated skin conditions, and to encourage healthy digestion and liver function. Surprisingly, just 1 tablespoon of turmeric contains 15% of your daily iron needs and even contains a moderate amount of vitamin B6 so it’s health benefits are verifiable. Native to Southeast Asia, turmeric has been considered highly auspicious and holy in Hindu and Tamil spiritualism for millennia so I find it especially intriguing as a spice.
My Easiest Chana Masala recipe is so soul satisfying even my toddler eats it (well, he picks out the cauliflower parts and then devours the chickpeas). The warm, bitter flavor of the turmeric and the rich, earthy curry powder are the two shining ingredients in this embarrassingly simple dish that piques everyone’s interest when I heat it up in the office microwave. By now you should know that I like to get my bang for the buck, and this dish does not disappoint coming in at around $10.
EASIEST CHANA MASALA
32 oz can of diced tomatoes
32 oz can of chickpeas, drained
1 head of cauliflower, stems removed and florets set aside
2 medium onions, diced
1 Tablespoon turmeric powder
2 Tablespoons curry powder
3 garlic cloves, diced
1 bunch of cilantro, roughly chopped
Add a generous amount of olive oil to a large saute pan. Saute the garlic and onions on medium heat until they are browning. Then add the cauliflower florets and cook for another 4-5 minutes, constantly turning. Add turmeric and curry powder and mix until well combined with the cauliflower mixture. Add the diced tomatoes and chickpeas, cover the saute and let simmer for 15 minutes or until the cauliflower is just soft enough to stab with a fork but still has as bit of a crunch. Sprinkle with chopped cilantro and serve immediately. The great thing about this dish is you can easily improvise and add your favorite vegetables to change up the recipe.