Tag Archives: vegetarian

Mar16

From-scratch Baked Falafel Salad with Honey Tahini dressing

Posted on March 16, 2015 by athaidek

It’s sppprrriinnngggtiimmmeee peoples!! How do you all feel about having a birthday party for spring? As many of you may know, I have a die-hard obsession with Nora Ephron and Nancy Meyers movies (the Parent Trap featuring Lindsay Lohan and Lindsay Loan and You’ve Got Mail being at the tippy-top of the list). In Nora Ephron’s top success (if you ask me) You’ve Got Mail, Meg Ryan famously says that Fall “makes me want to buy school supplies. I would send you a bouquet of newly sharpened pencils if I knew your name and address.”

Now what would you say about Spring to your mysterious email-pal? I know my friend Molly would say she’d send somebody a package of freshly cut green grass, as she claims the green lawns of UVA made her commit to going to school there. I might say I’d like to take a music box and capture the sound of birds in the morning or the sound of the whistle from soccer practice. What about the last class before spring break? How about the smell of dew hitting your nose as you walk out the door, the fresh scent of lilies, or eating warm ham biscuits with mustard on Easter? Going to Mellow Mushroom after soccer practice, and walking through the gardens at UVA. I love it! In addition to loving spring, I also love a good revival of an old fashion trend to bring back when the weather gets warm. One year it was overalls. This year, I’m feelin the comeback of platform flip flops. Thoughts?

And in true spring fashion, I’ve got a green-colored dish for you all. It just so happens that it’s the day before St. Patty’s as well. This year, I went to Savannah for St Patty’s and brought some Guinness cupcakes with me!! Are you an enthusiastic baker who jumps at the chance to make holiday-themed baked goods?? If so, come hang with me.

On to falafel. Fa-la-la-la-fel. One of my absolute FAVORITE foods, and also one that I haven’t ever mastered. Falafel is essentially a fried ball of chickpeas and herbs (but in this case baked.) Alas!!! A baked falafel recipe worth sharing from Cookie and Kate, a favorite blog in my home. There’s this place that sells delicious falafel by my office called Ameer’s. Every time I go, I try to craft a falafel salad which ends with me ordering side salad and falafel appetizer. Awkward meal, no more. I had heard that to make a homemade version of falafel, it is essential to use dried chickpeas. Well I don’t know if I mastered how to cook dried chickpeas, but I did get a good consistency.

Cookie and Kate says to soak the chickpeas for a long period of time, but I think you are also supposed to cook them once they soften. Mine were a little bit dry but all it did was make the falafel more firm.

Baked Falafel, adapted slightly from cookie+kate

4 tablespoons olive oil
1 cup dried chickpeas, soaked in water at least 8 hours
⅓ cup chopped onion (she says red I only had white)
1 cup fresh parsley leaves
3 garlic cloves, minced
¼ teaspoon ground cumin
⅛ teaspoon ground cinnamon
1 teaspoon sea salt or kosher salt
½ teaspoon freshly ground black pepper
Sesame seeds, for sprinkling

1. Preheat oven to 375 degrees. Prep two wide skillets with 2 tablespoons olive oil while the oven heats.

2. In the bowl of a food processor, combine soaked and drained chickpeas, onion, parsley, garlic, cumin, cinnamon, salt, pepper, and 2 tablespoons of the olive oil. Puree until smooth, 30 seconds-1 minute.

3. Before you start forming the falafel patties, make sure you’ve oiled the pans because otherwise you’re going to have a mess. Scoop out roughly two tablespoons of the mixture and roll into a ball first. Then flatten the ball lightly into a patty about 2 inches wide and 1/2 inch thick.

4. Place each patty into one of your oiled skillets and drop a few sesame seeds on each.

5. Bake falafel on the middle rack of your oven for 13 minutes on one side. While the first side is cooking, prep your dressing.

6. QUICK DRESSING: Whisk about 2 tablespoons tahini, 1/2 tsp honey, 1 TBS water, a dash of cumin, salt and pepp, 1-2 tsp lemon juice or apple cider vinegar together.

7. Flip your falafel and bake for another 13-15 minutes. I found that for the flip I needed some more oil to get a crispy crust. In reality, this recipe may need more oil all around because I never got them to be super crispy.

8. Remove falafel from the oven. Sprinkle lightly with sesame seeds. Serve on a bed of lettuce, with chopped cucumber, carrot, tomato if you have it and some toasted walnuts. Drizzle dressing over top or use as a dipping sauce. Enjoy!!

Nov24

Eggplant Porcini Mushroom meatballs with crusty bread and basil

Posted on November 24, 2014 by athaidek

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I am embarassingly late reporting back to you with the findings on my meatless meatballs adventure, friends and family. I made this dish about two months ago and have been holding it from you. I’m sure some of you have seen it on Amelia Morris’ bonappetempt blog where I found it and were perplexed by the meatless meatball.

Even if you’re not into the meatless meatball (how many times can you read that phrase without laughing??), the sauce alone is to die for. Here’s how I know: My roommate is a marinara sauce aficionado and she loved it PLUS a friend was over and along with eating my avocado cupcakes essentially licked the tupper ware clean. The magic that is slow-cooked tomato+garlic+olive oil+porcini mushroom flavored liquid was that much more special just because it was served at a Sunday night dinner.

I had an old friend and new friend over for dinner at my parents’ house when my grandmother was in town and wanted to get back to this kind of evening I used to have often. The first year out of college I thought that cooking was a way of guaranteeing the success of the evening – and I think many people see food this way. If I can crack the recipe, I can be sure something’s going right today.

My recent meatless mushroom meatball dinner gave me another view of what was really going on during most of my dinners. My old friend who attended has been a comrade in my adventures exploring adult life in Atlanta and my new friend reminded me of those sentiments of starting out in a new place. As we figured out which bars people go to in summer versus winter and how to not get lost parking at the Braves game (yes I am a native Atlantan and barely can figure that out), we always had Sundays every month or so at my parents’ house to remind us that the road is long and the bumps smooth out.

I realized that although the constant questioning of my life might not be there as much any more, Sunday night dinner will always be a peacemaker for somebody’s soul that night. My parents have always been a comforter and steadfast for me – I started thinking, maybe being an adult means that I am going to start being THEIR comforter on Sunday nights.

All of this is to say that I’m thankful for old friends who want to continue discussing politics (I always need a refresher), will taste my food, will sit and take a deep breath before starting the week, and never, ever, skimp on Sunday night dessert.

I hope you enjoy this!

(I doubled the recipe so don’t worry if yours doesn’t look like this much!)

1 large eggplant (1 1/4 pounds)

1 ounce dried porcini mushrooms
Boiling water
1/4 cup extra-virgin olive oil
1 small onion, minced
4 garlic cloves, finely grated
Two 28-ounce cans imported whole Italian tomatoes, seeded and pureed with their juices ( I didn’t actually seed them before I pureed them – get the Cento kind they are really good!!
2 tablespoons chopped basil, plus leaves for garnish
Salt
Freshly ground pepper
3 cups fresh bread crumbs (from 6 ounces crustless country bread)
2 large eggs, beaten
2 ounces PArmesan cheese, freshly grated, plus more for serving
1 tablespoon chopped flat-leaf parsley
All-purpose flour, for coating

Crusty bread

1, Roast the eggplant after pricking it all over with a fork, at 350 for about 45 mins to an hour until it gets really soft.I’d wait a few minutes to scrape out the insides – but yes, you’ll want to get rid of as much of the skin as possible

2. While the eggplant is roasting, boil 1.5 cups water and pour over the mushrooms in a heatproof bowl. After 30 minutes strain but reserve the liquid. Rub the mushrooms of any grit and chop coarsely.

3. While you’ve got the eggplant in the oven and mushrooms soaking, heat the olive oil in a large deep skillet. Add onion and half the garlic until fragrant, careful not to burn the garlic. Puree your tomatoes at this point if you havent already. Add the tomatoes and mushroom soaking liquid and bring to a boil. Simmer over low heat for about an hour, honestly the longer the better. I think mine went for about 1.5 hours. Then add half the basil towards the end and taste test with salt and pepper.

4. Here’s where things get weird. Fold together the mushrooms, breadcrumbs, insides of the eggplant, rest of the garlic, rest of the basil, parsley, and cheese. It says 2 ounces of cheese – I did one batch with cheese and one without and both were delicious. Add 1 tsp salt and 1/2 tsp pepper. Fold your mixture into small golf ball sized balls, dust with flour and refrigerate on a baking sheet for 20 mins.

5. When ready, heat a skillet to moderately high heat with a sheet of vegetable oil. Sear the meatballs until browned all over. After browning, drain them off on paper towels and add to your magical tomato sauce. It says simmer for 5 mins, I’d give it ten. Serve with crusty bread, torn basil and chocolate cake for dessert!!

Bon appetit

So whose coming for dinner next Sunday?

Dec15

Unlikely ingredients meet: African-Style Stewed Kale

Posted on December 15, 2013 by athaidek

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Here’s the story about the pic. My sister decorated these apples for Thanksgiving and there wasn’t really any appropriate prop for the pic, so this apple is here to symbolize the opposites in this recipe. But then after I took this, we dubbed this “Snow White’s last meal.” If you are following me, thanks, if not, just focus on the yummy kale!!

Just go with me for a second. This is one of those times where you sit back, relax, and just go with the recipe. I really have ZERO familiarity with African food but have been wanting to experiment with the ever-popular-and-trendy harissa, try David Lebovitz’s tagine recipe and Cookie+Kate’s west African peanut soup. Here’s where we start, African stewed kale. More than anything, the odd mix of ingredients dared me to make this dish.

Found via Bon Appetit’s pinterest, this recipe is for those who enjoy complex spices, vegetarian Indian dishes, curries, Thai food and KALEEEE (it’s number 7 out of 11). Honestly, you really don’t need to be the biggest kale or dark greens lover though. As long as you love a curry-based sauce, I really think you’ll enjoy this hearty dish. AND, it’s easy! The chopping is minimal if you buy one of those big bags of kale from the grocery store, all you’ve got left is 1 onion and some garlic.

My camera was feeling emotional, sorry for the dark lighting.

BFFs: 2 TBS butter, 1 chopped onion, 3 cloves minced garlic

A hefty portion of coriander and cumin

Stewing away for 10-15 minutes in crushed tomatoes and a bit of water

Brace yourselves, here’s where it gets weird:

Yes, cilantro and peanut butter going in to thicken it up and GIVE IT SOME MYSTERY

You need some chili garlic sauce, Indian pickle, or sriracha at the end if you are from the spicier end of the gene pool

Then cook some quick couscous, I used roasted garlic and olive oil flavored kind that cooked up in 5 minutes from a package!! Be adventurous! I got my whole family to eat this and they had NO idea what was in it. The peanut butter has this way of making the sauce creamy without adding coconut milk, but you can’t necessarily identify it. Enjoy as a side or serve over couscous as a main!

Nov8

Swiss-chard wrapped Black bean Bell pepper Quinoa Burritos

Posted on November 8, 2013 by athaidek

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Good news, swiss-chard can be a substitute for collard greens! Maybe not the best green to wrap into burritos, but they’ll work! I very slightly adapted this recipe (literally only swapped swiss chard for collard greens bc they didn’t have it at Publix) and served two of them with a burr and some salsaaa. Goes perfect with some chips on the side but you know, I pretty much ate those as my appetizer and “protein powder” for getting me through the cooking process. For the record, I do realize there is no protein in tortilla chips.

My sister stopped by and although she wasn’t the biggest fan of the green leaves, she gave another stamp of approval for this flavor-rich filling. When to serve this? I’d suggest it for a low-key dinner for you and one other friend. Jill says you can make the filling a day in advance, and it’s not the kind of meal you really want to prep for a big dinner or party. All that leaf-wrapping-and-stuffing-flying is not the mood you’re going for on an entertainment night, right?

I ended up with some leftover quinoa great for lunch the next day, and I made a few without cheese that ended up great as well! One problem with using swiss chard is when you try and cut open the burrito, the tough red center of the chard is difficult to cut without a steak knife. So, get in your steakiest mood and whip out the big guns!

Start by blanching your chard or collard greens in a boiling bath of salty water. Takes a bit of the toughness out of the greens. Meanwhile get your quinoa going on a smaller burner.

Quick peek! See ya soon!

Got my quinoa going, time to make the filling. Shred up the carrots and scallions (I used 4 instead of 3)

Garlic is in the pan cooking with the cumin+coriander+oil

Filling infusing with spices! I added some salsa to make it more saucy

Set up your station. Don’t forget to put potholders underneath hot pans. Key step here is to slice the chard’s stem so it can wrap easily over the filling.

Here’s how I went…quinoa, filling, cheese, roll, REPEAT (I am now a military chef)

Example uno

Little guys before going in the oven, covered at 350 for 20 mins.

MMMMMMMMM helllooo

The cut open pic wasn’t as cute, so I’ll spare you 🙂

Oct23

Mushroom Spinach Wheat Crepes with Dill and Sherry

Posted on October 23, 2013 by athaidek

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I’m not sure if I’d try crepes again, BUT, I am so glad I made these, because the filling was bomb. Although this was a rich dish, I strayed away from adding cream because I wanted to really test a healthier version. The problem was, every single recipe I could find was either so creamy or it was super vegan. Always somewhere in the middle, what can you do.

So, I mushed some together and here’s what I came up with. Ingredients:

– 4-5 shitake mushrooms

– 1 lb button mushroom, sliced thinly

– 1 onion, thinly sliced

– a big ole handful of dill, chopped roughly

– 1/4 cup sherry

– 1/2 cup white wine

– 3/4 cup chicken stock

– 1-2 TBS butter

– 1/2 tsp dried thyme

– A whole bag of fresh spinach

– 1 TBS flour

– a few cloves of minced garlic

Steep the shitake mushrooms in hot water for 30 minutes. Strain and reserve liquid.

Make this recipe according to Alton Brown’s recipe, substituting white wheat for All Purpose if you have it. Set aside in the fridge while you whip up the filling.

Sautee your thinly sliced onion in butter on medium heat until the onions soften. Sprinkle with salt and pepp. Add garlic but cook only for a minute before adding mushrooms, as they can burn easily. Add sliced mushrooms and let them get a little brown and soft. Remember, mushrooms like their space so spread them out! Slice up your shitake too. Again, season with a bit of salt and pepp. Once the mushrooms are soft, add in your sherry and turn up the heat to high, cooking off the ALCH. Then add in your wine. These ingredients are based on what flavor you like, but I added a lot since I thought that without the cream it needed a big boost of flavor.

At this point I added the dried thyme, and let everything meld together before adding in the chicken stock. In addition to the chicken stock, I added a bit of the shitake mushroom cooking liquid. I let it boil, then wilted in the spinach and returned the heat to low. Simmer for around 15 minutes, and I added flour because I thought the sauce needed some more thickener. If you’d like to add cream, that’s an option as well! At the very end, with a few minutes left, add in the dill.

Get your bad self on with the crepes. After I had the sauce all simmering and bubbly, I set up the crepes right before eating. Ugh, I don’t think I can provide any advice on how to do this, but follow Alton’s directions!! I added in some chopped dill to my crepes to give them flavor. Serve with a big ole salad and some vino! Big point here is have everything ready with the filling so you can focus entirely on making the crepes that cook really quickly. If any other bloggers/experimenters/crepe lovers out there have any recommendations to help me in the future, share your crepe recommendations below s’il vous plait!!