Mediterranean Potluck Pleaser! (GF Vegan)

Recently Around the winter solstice, my partner and I went to a Saturnalia potluck and white elephant gift exchange. Our loot wasn't completely a bust. I got a few good DVDs and he got some "snowballs" that jingle when they hit people. Or our cats get to them. More notable, the food we brought was a huge hit and we promised to post the recipe asap. Umm...Sorry! We hope you enjoy it as much as we did. Oh, and sorry in advance for the crummy photos. My iPhone fell out of my pocket at the climbing gym and I lost everything around that time, so I only have a few Will took. He's my cowriter today, too...

Falafel fritters:
2.5 cups (1.5 cans) chickpeas, drained
1.5 cups cilantro, chopped
1 onion, chopped
2 tsp minced garlic
1 tbs salted tahini
3 tbs breadcrumbs
1 tsp ground cumin
1 tsp ground coriander
1 tsp onion powder
1 tsp garlic powder
1 tsp himalayan salt
1 tsp fresh pepper
1 tsp paprika
1/4 tsp turmeric
1/4 tsp cayenne
1/4 cup + 2 tbs flour
3/4 tsp baking powder
1/2 tsp baking soda
3 tbs virgin coconut oil, for frying

Hi, my name is William and I'll be your cooking instructor for this recipe.
Combine wet ingredients in food processor and pulse to desired texture (we blended it to not be too fine to still maintain some texture.)
Mix dry ingredients in mixing bowl then stir in wet ingredients.
Use a non-stick sheet or dust a surface with flour, then form balls about ping-pong ball size in your hands or by using an ice-cream scoop.
Heat pan over medium high heat, then add coconut oil, and cook the falafel balls - covered - on each side until browned.

Sweet Tahini sauce:
1/3 cup salted tahini
1-2 tbs maple syrup
1/4 tsp kebsa
1/4 tsp anardana powder
1/4 tsp ground turmeric
1/4 tsp mustard powder
1/4 tsp lemon powder

In a small mixing bowl, add all the ingredients and whisk thoroughly.

Tangy Tzaziki:
1 container Tofutti cream cheese
1/2 package firm tofu, undrained
1 medium cucumber, finely diced
1 large lemon, juiced
2 tsp dried dill weed
2 tsp garlic powder
2 tsp onion powder
1 tsp sweet paprika
1 tsp Mrs Dash Italian Medley
1 tsp himalayan pink salt
1 tsp fresh black pepper

So...I messed up and bought the wrong container of Tofutti! If you buy the sour cream you shouldn't need the tofu or as much lemon juice. Also if you can't do soy, there are tons of substitutes you can use and recipes out there that should give you an idea of the proportion.
For this, I simply added all ingredients, save the cucumber, to a food processor and blend until smooth. I'm sensitive to garlic and onion, but you can use fresh if you prefer. About 2 cloves and half an onion.
I then cut my cucumber in half, deseeded it with a spoon, and chopped into tiny pieces. Some people also peel the cucumber, especially if it's a more bitter variety like those typically sold in the store.
You should let this sit for a few hours minimum, so the flavors can develop. I usually do it overnight, beginning at room temperature. I really think this helps, but it could be just me.
Stir and add a little dill on top before serving ;)

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Ethiopian Extravaganza (GF HCLF Vegan)

We're off!

Ethiopia is an ethnically and ecologically diverse country on the east coast of the African continent. Evidence suggests that it was from here that Homo sapiens set out for the Middle East and beyond. So let's return to our roots with a bounty of simple, healthy food.


Kik Alicha (Split Peas in Turmeric Sauce)

Serves: 4 | Prep Time: 5 min | Cook Time: 45 min

3.5 cups of water
1 cup dried split peas
1/2 med onion, minced
1/2 tsp ground turmeric
1/2 tsp granulated garlic
1 inch ginger or 1 tbs ginger paste
1/4 cup chopped cilantro (optional)

Add 3 cups of water and the rinsed split peas to a pot. Cover and bring to a boil. Crack the lid and reduce heat to medium-low. Simmer for 45 minutes.
Meanwhile, sauté your onion in a little water for 5 minutes. Add the spices and cook for another minute. Add to the cooked peas with the rest of the water.
Sprinkle in the cilantro in the last few minutes. Add salt and pepper to taste.


Atkilt Wot (Cabbage Stew)

Serves: 4 | Prep Time: 10 min | Cook Time: 30 min

1/2 head cabbage, shredded
5 gold potatoes, julienned
3 large carrots, julienned
1/2 med onion, chopped
1/2 cup veggie broth
1 tsp ground cumin
1/2 tsp black pepper
1/4 tsp turmeric
1/8 tsp sea salt

Chop all your veggies. In a large, nonstick pan add the cabbage and cook for 5 minutes on a medium-high heat. Add some veggie broth and the rest of the vegetables with your spices. Stir and cover. Cook for the remaining time, over medium heat, stirring every 5-10 minutes. Add the remaining veggie broth as needed.


Beet Salad

Serves: 4 | Prep: 5 min | Cook: 5 min

1 can of sliced beets
Juice of 1/2 lemon*
2 inches of jalapeño*
1/4 tsp garlic powder
Salt & pepper, to taste

* I used a lime
** I used a serrano pepper

Drain the beets. You can also use fresh beets, but I didn't have any. Add to a small bowl with the lemon juice. Cut off a piece of your pepper. Remove the seeds and mince. Add to the pot and cover. Cook on medium-low for 5 minutes.


Injera

Yields: 8 flatbreads | Inactive time: 24+ hours | Cook time: 40 min

3 cups teff flour
4 cups filtered water
1 tsp pink rock salt

I milled my own flour from whole grain teff. Because it is the world's smallest grain the amount of grain to flour is almost exact.
Whisk the teff flour and water. Cover with a tea towel secured with a rubber band. Store in a warm part of the kitchen for at least 24 hours (up to 5 days).
Add salt and whisk. Heat a non-stick griddle or tava. Pour roughly 1/2 cup of batter onto the pan and swirl. Cook for 5-6 minutes on medium-low heat. A large lid can be placed over the griddle to help steam the bread.
Injera does not need to be flipped. Yay! When the bread starts to pull away along the edges it is almost ready. Cut 8 squares of wax paper. Place one on a plate and use a spatula to transfer the injera.
Repeat with the remaining batter until you've made all the flatbreads.


To serve, use the injera as you would a plate. Arrange three circles of food around the plate. Roll a second injera in case you need extra. Tear of pieces of the spongy bread and use it as a spoon to scoop up the food and sop up any juices.

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Homemade Pita Bread

Homemade Pita Bread

Yields: 6 pitas | Total time: 2h 10m

Ingredients:
1 cup warm water
2.5 tsp pizza or active dry yeast
1.25 cups all-purpose unbleached flour

1.5 cups whole wheat or bread flour

1 tsp fine sea salt

1 tsp raw cane sugar

2 tsp dried Italian herbs
2 tsp EVOO (optional)

Equipment:

Mixing bowl

Rolling pin

Clean board

Shallow bowl

Silicone tongs

Baking sheet or stone

Instructions:

In a glass measuring cup, add one cup of warm water and 2.5 tsp of yeast. Stir and let rest for 5 minutes.

In a mixing bowl, add your flours, herbs, sugar and spice. Make a well in the middle.

Pour the yeasty water into the mixing bowl and stir with an oiled wooden spoon. A shaggy dough will form.

Turn out onto a clean board and oil your hands. Knead the dough for 5 minutes. It will come together very nicely.

Transform to an oiled bowl and cover with a cloth. Place in a warm oven or spot for 1.5 hours.

When risen, set your oven to 450F. Add a rectangular pizza stone beforehand, if using, otherwise wait to use a baking sheet.

On a lightly floured surface, turn out your dough and knead a few times. Tear the dough into six even pieces and roll quickly into balls. Sprinkle a little all-purpose flour into your shallow bowl. Flatten each ball slightly and dip both sides into the flour.

Use a rolling pin to make six 8-inch circle about 1/3 inch thick. It is possible to cook some while rolling the rest. Bake two at a time for 3.5 minutes on a hot pizza stone (or baking tray). There is no need to flip. It's awesome to watch them puff up!

I have a gas stove, so as they came out, I held them over the flame for 15-30 seconds on each side to get a nice color. Store them in a tortilla basket or pot so they stay warm as the rest cook.

Serve with baba ganoush and hummus or stuff with Israeli salad and couscous. There are many ways to enjoy these simple, delicious pita breads!

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10 Minute Mediterranean Salad (HCLF Vegan)

Serves: 1-2 | Time: 10 minutes

1 cup Israeli Couscous
1.25 cups Veggie Broth
1 tbs chopped Basil
1/2 tsp Turmeric
1/2 tsp Cumin

3 cups chopped Kale Salad Mix*
1 cup precooked Blackeyed Peas
1 cup frozen Peas & Carrots
1 tbs natural Peanut Butter**
1 tbs fresh Lemon Juice
1-2 tbs filtered Water
1 tsp Red Curry Paste

* I buy this from Costco. Trader Joe's also sells an identical product called Cruciferous Crunch Collection
** Make sure the only ingredient is peanuts

In a small to medium-sized pot, add your veggie broth and spices. Cover and set on high heat to boil. Meanwhile, chop your basil. When the water is boiling, add your couscous and basil. Stir and turn heat to low. Cover and let simmer for 8-10 minutes (until water is absorbed).
Meanwhile, in a medium pot or large saucepan add the frozen peas and carrots (can be thawed/defrosted first, but you will need to add a little more water if you do this). Cook, covered, for 5-8 minutes on medium.
Meanwhile, grab a small bowl and whisk together the peanut butter, lemon juice, red curry paste and water. Stir this sauce into the vegetable mix. Add your beans in the last few minutes of cooking.
In a large serving bowl, spoon the spiced couscous and top with the veggie mixture. Enjoy :)

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Quick Recipe: Beet Hummus (Vegan, GF)

A few people have been requesting the recipe for this beet hummus I shared on my Instagram. I often whip quick things up without measuring for myself, but here are the ingredients to my best estimation.

150g Chickpeas, soaked
2 cloves roasted Garlic
1 small Shallot
1 oz Beet Juice
1 tsp Maple Syrup
1 tsp ground Cumin
1 tsp sweet Paprika
1/2 tsp Cayenne
Half a Lemon, juiced
Water to desired consistency

Soak your chickpeas for 8-12 hours (or more). Drain and add to a small pot of water. Bring to a boil. Cook for 30 minutes or until soft. Strain.
Add all ingredients to a food processor. Hot chickpeas and water helps everything blend smoother.
Adjust spices to your desires. Enjoy :)

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A Special Meal: Curried Seitan, Jeweled Couscous, and Veggie Fries with a Spicy Dijon Aioli

I call this a special meal because not only does it taste and look great, but it can also take a long time if you make everything from scratch. I decided to make seitan for the first time. I first had this "wheat meat" in Munich Germany and it was love at first bite. It was served in an Asian take-out box on a skewer with spiced chickpea couscous and a curry satay sauce which inspired this more Middle Eastern version. If you want, you can simply buy a package of seitan at the store, but I never get to Whole Foods, so I decided a science experiment was in order! Although I generally avoid gluten, this treat is packed with Vitamin C and protein, so I'm digging in. Read below for directions or skip right to the cooking preparation and other ingredients :)

Homemade Seitan

Prep: 5 minutes | Cook time: 45 minutes | Yields: 1.5 lbs (enough to serve 3)

1 package of Vital Wheat Gluten (8oz)
3 TBS Nutritional Yeast Flakes
1/2 cup cold vegetable broth
1/4 cup soy sauce
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 cloves garlic, minced

For the simmering broth:
6 cups vegetable broth
1/4 cup liquid aminos
1 tbs liquid smoke
1 tsp ginger paste
2 tsp chili powder
3-4 slices onion

In a broth pot, bring the simmering ingredients to a boil. Meanwhile, mix the dry ingredients and wet ingredients separately. Pour the liquid into the flour and begin mixing immediately. Knead the dough for about 5 minutes. You can't overwork this stuff. Press the dough out flat on a cutting board. You can either cook it in blocks or strips. I did both. The seitan will swell while cooking, so make it thinner than you want your finished product to be. Turn the broth to simmer and add carefully. Crack the lid and cook for 45 minutes. You want to check every 15, turn, and make sure everything looks good (this broth smells great, so save it for soup!).

While this is cooking, prepare your marinade.

1/4 cup curry powder
1.5 tsp garlic powder
1 onion, minced
1/3 cup olive oil
3 tbsp sesame oil
1 tbs salt
2 tbs red curry paste (adjust to taste)
1/2 cup water
1/2 cup chopped cilantro leaves

Whisk and let the flavors begin to infuse at room temperature.

When the seitan is done, remove with tongs and let it sit in a strainer for a few minutes (this is more to cool off than dry). Mine was quickly cool enough to handle. Place on your cutting board and cut into strips, then dice into 1-inch cubes. In a Ziploc gallon bag or tubberware, toss your seitan in your marinade. Refrigerate for 2 hours, turning halfway through.

While this was marinating, I chopped my veggies. Honestly, this was kind of fridge cleaning. I had veggies from the garden that I wanted to use and veggies that were gonna go bad if I didn't. I used approximately:
2 large carrots
2 cups of green beans
and part of a giant wild zucchini that makes it impossible to determine how much

While your seitan is still marinating, go over here and read this awesome recipe for Zucchini Fries that I utilized. I also used her killer flax mayo recipe, but forewarning, if you're gonna half it you'll need to doctor it up with ener-g egg replacer and a little liquid lecithin.

Now that you've made the fry coating, and your seitan of epicosity is ready, pour it in a baking pan with half the marinade. It should look something like this.

It is beautiful, I know. Preheat your oven to 400 degrees Fahrenheit. Follow the directions to prepare the zucchini fries. They are simple and yet so delicious. I had leftover crumbs so after cutting my carrots and green beans which were lightly tossed in evoo and spread on a smaller baking sheet I poured the almond meal over the green beans.

Each item requires a different cooking time, but by staggering when you put them in the oven, they can all be cooked at the same temperature and finish at the same time. When your oven is ready, put the zucchini fries in (these take the longest, at 40 minutes). The carrots and green beans will take about 15-20 minutes, and the seitan will take about 20 so just keep an eye on things and use your nose. With 15 minutes left I flipped all my veggies (except the green beans) and stirred my seitan, adding the rest of my marinade.

Now about this glorious Jeweled Couscous:

Prep: >5 minutes | Cook: 10-15 minutes | Serves: 4

1 cup dry couscous

2 cups water

1 small onion, minced
1-2 tsp cinnamon

3/4 cup pistachio nutmeats and almond slivers

3/4 cup raisins, preferably golden but I only had red

4 tbs of red or white wine

4 tbs of vegan butter

1/2 tsp saffron threads

1-2 celery stalks (depending on size)

1/2 an Orange bell pepper, diced

1/4 cup cilantro leaves, chopped (optional)

Salt and pepper to taste

Soak your raisins in the water. Wash and cut your veggies. In a medium-large pot, sauté them in a little evoo. When onions are transparent and fragrant, add your saffron. Stir and add butter. When melted, add the wine and water (reserving raisins). Let this simmer a bit and bring to a boil. Stir in your couscous, cinnamon and other spices. Cover and simmer for 5-8 minutes. When most the liquid is absorbed, stir in the nuts and raisins plus cilantro. Cook uncovered for a few more minutes, if necessary.

When everything is done, plate it as artistically or hungrily as you want. Drizzle some marinade or fry sauce on your seitan. If you want a couscous dome, use a small ramekin or glass bowl that fits in your palm and pack down the couscous with a spoon back. Place the plate over the top of the bowl and flip it, then lift up the bowl carefully. I like this method of presenting the couscous because it is like treasure when you dig in and the "jewels" fall out.

Enjoy :)

This can also be seen on my personal Instagram

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