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 ;)

Create, share, love at first bite!

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Xtreme Potato Leek Soup (GF V Oil-free)

I first made this soup on a cold Hallow's eve! It was a blessing then, and an absolute joy the second time with fresh bread and coconut bacon. Give it a try with family and friends!

Serves: 4-6 | Time: 55 minutes

2 lbs gold potatoes

3 leeks, chopped

1 can white beans

4 cups veggie broth

2-4 cloves of garlic

10 drops liquid smoke

2 tsp hand-ground rosemary

1 tsp onion powder

1 tsp dried thyme

1 tsp pepper

3 bay leaves

Sea salt, to taste

Coconut bacon, opt

Wash the leeks and add to a pot with enough water to cover the bottom. Cover and cook until tender, about 10 minutes. Halfway through add the garlic.

Meanwhile, chop your potatoes.

Blend the leeks and garlic with four cups of vegetable broth.

Pour into the pot and add the diced potatoes, bay leaves, and herbs.

Bring to a boil. Reduce heat to medium and simmer for 45 minutes or until potatoes fall apart when pressed with a spoon.

Drain and rinse the beans. Remove bay leaves. Add beans, pepper, and salt to taste. I also like a squeeze of lemon juice.

The consistency is up to you. I just hand mashed the potatoes with a spoon and left some chunks. Some people like to blend it to a cream.

Top with better than bacon and serve with bread!

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Rawrific Herbed Corn Wraps (GF Vegan)

The organic corn was on sale at Sprouts and I had cobs coming out of my ears! ;p

Yields: three 10x14” wraps

Prep: 20 min | Dry time: 10hr

5 ears of fresh corn

4+ tbs tomato paste

1 tsp dry Italian herbs

½ tsp ground flaxseed

½ tsp psyllium powder

½ tsp onion powder

½ tsp garlic powder

¼ tsp turmeric

¼ tsp real salt

⅛ tsp pepper

Cut the kernels off the cobs into a large mixing bowl. Add to a food processor with the tomato paste (sundried tomatoes also work beautifully) and blend on high for half a minute. You might need to scrape down once and pulse a few times.

Pour back into the bowl and stir in the flaxmeal, psyllium powder, and herbs. You could also add them to the food processor in the last few seconds of blending.

Let rest for 5 minutes. Spread thinly onto three dehydrator sheets (this is a delicate, somewhat lengthy process for me). Dry for 10 hours at 120F. Let cool before storing or enjoy right away!

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Savory Veggie Lasagne (GF Vegan, low fat, soy-free option)

I make this lasagne twice a year - once for my dad's birthday and once around New Years. This recipe is sure to wow family and friends with its combination of savory flavor and creamy texture. No one can tell the ricotta is plant-based and everyone asks for seconds. Dig in!

Serves: 4-6 | Time: 1h 20m

Staples:

7.5oz/230g no-boil lasagne noodles*

2-3 jars of tomato basil sauce

1/2 cup fresh basil, ribboned

1/2 tsp red pepper flakes

Extras:
5 handfuls of baby spinach, shredded

2 roasted sweet peppers, diced
1 medium sweet onion, diced

1 large zucchini, ribboned

1 cup mushrooms, sliced

2 large carrots, ribboned

Ricotta filling:

1 cup cauli-alfredo sauce
1 package of firm tofu

3 tbs nutritional yeast

1/2 lemon fruit juice

3 tbs fresh basil leaves
1.5 tsp garlic powder
1 tsp onion powder

1 tsp kosher salt

1/2 tsp pepper 

Parmesan topping:

1/3 cup roasted salted cashews

3 tbs nutritional yeast flakes
1/4 tsp himalayan pink salt

* Tinkyada, De Boles, and Orgran have great gluten-free lasagne. They can be purchased through Amazon, iHerb, or at select stores. Even though they don't say no-boil, Orgran are instant (as stated on the back). You can use wheat pasta if you prefer.

* Soy-free option: If you have an allergy, or just want an even lower fat lasagne, you can use the Alfredo sauce recipe to make a mashed cauliflower paste. All you have to do is leave out most of the liquid - so use a food processor instead of a blender - and add the basil.*

Start by chopping all your basil. Next we'll make the ricotta. Drain a package of firm tofu (don't press) and place in a bowl. Add all the spices and lemon juice. Mash well with a fork. Add in the basil and stir. Set aside to marinade.

Turn your oven to 400F and deseed the peppers. Wash and place on a small baking sheet. Roast for 40 minutes. Meanwhile, prepare your desired vegetables. I left the spinach, carrots, and zucchini raw. The onions and mushrooms I sautéed.

In a 13x9 inch casserole dish, spread a thin layer of tomato sauce. Cover with lasagne noodles. Smear on a thin layer of ricotta. Top with zucchini strips, sliced carrots, sautéed onions, mushrooms, roasted pepper, and shredded spinach. Scantily cover with a small amount of tomato sauce. Repeat twice for a total of three noodle layers.

The top level will covered in leftover veggies, sauce, and the parmesan. I don't like burnt edges so I always make sure there is enough sauce on the sides.

Bake for 45 minutes at 400F. I covered the lasagne with aluminum foil for the first 30 minutes.

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Chole Bhature (GF V HCLF)

I love Indian night at our house! My dad and I love a good curry. My mom? She can't handle the heat. If you can't either then don't make this dish because cutting back on the heat would be chipping away at the foundation of the dish.

Serves: 4 | Time: 25-45 minutes

Main ingredients:
3 cups cooked chickpeas
1 cup low-fat coconut milk
1 tsp cumin powder
1/8-1/4 cayenne powder
1/2 tsp turmeric
1 tsp garam masala
1 tsp amchur/mango powder
1/2 tsp black or pink salt
1 cup filtered water

Paste ingredients:
1 pint of grape tomatoes
1/2 medium red onion
1/2 inch ginger
1 tsp garlic powder
1 tsp green curry paste

Tempering spices:
2 bay leaves
2-3 whole cloves
a pinch of asafoetida/hing
1 tsp cumin seeds or 1/2 tsp ground cumin
2 inch cinnamon or 1/2 tsp ceylon cinnamon
2 green cardamom or 1/8-1/4 tsp cardamom powder
2-3 black peppercorns or 1/4 heaping tsp black pepper

Garnish:
1/3 cup chopped cilantro

Soak 1-1.5 cups of dried chickpeas overnight. Cook for 30 minutes and strain. Alternately use 2 cans of precooked chickpeas. Rinse and drain those, if using. Set aside.
Blend the ingredients for the paste in a food processor, set aside. If you're sensitive to onions, like me, then I suggest cooking the onion first.

Add the tempering spices to a hot pan and stir for a few minutes. Pour in the paste and bring to a simmer. Stir in the chickpeas.
Add the spices, water and coconut milk. Stir and cover. Simmer for 15 minutes.

Serve with coconut or plain basmati rice and garnish with chopped cilantro. This is also great with flatbreads. I steamed some carrots which my mom said was a nice touch.

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Spelt Berry Salad (Vegan, oil free, raw option)

I made this salad for a party today and it was a big hit with even some picky eaters. I lucked out!

Serves: 3 | Time: 10 min

2.25 cups sprouted spelt berries

2/3 cup chopped pecans/walnuts

1/2 cup dried cherries

1/4 cup 100% juice*

1/2 large apple, diced

2 celery stalks, sliced

3 tbs red wine vinegar

Salt & pepper, to taste

* I used a cherry and apple juice mix

Wash and soak 1.75 cups of spelt berries. Drain and let sit on the counter under a cloth for 36 hours, with one to two rinses. If you would like to eat these raw, I would recommend sprouting them for at least 48 hours (with an additional rinse).

Add to a pot with 4 cups of vegetable broth. Bring to a boil and then simmer for 55 minutes. Drain off any excess liquid and add the grains to a bowl. Add the fruit juice and vinegar, then chill the grains in the fridge (or bring to room temperature).

Chop all the ingredients. Add to a serving bowl with the cooled grains and dried cherries (sub chopped dates, if you prefer). Toss.

Add a crack of pepper and salt. Also pairs well with this feta cheese but I'm too lazy.

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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.

Create, share, love at first bite!

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