Flafels & Shawarma's

By Joan Nathan

YIELD: Yield: About 20 balls

INGREDIENTS

·         1 cup dried chickpeas (or canned, reduced sodium)

·         1/2 large onion, roughly chopped (about 1 cup)

·         2 tablespoons finely chopped fresh parsley

·         2 tablespoons finely chopped fresh cilantro

·         1 teaspoon salt

·         1/4 teaspoon dried hot red pepper

·         4 cloves of garlic

·         1 teaspoon cumin

·         1 teaspoon baking powder

·         4-6 tablespoons flour

·         Soybean or vegetable oil for frying

·         Chopped tomato for garnish

·         Diced onion for garnish

·         Diced green bell pepper for garnish

·         Tahina sauce by FOOD BABE (below)

·         Pita bread

PREPARATION

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.

5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, purple onion, green pepper, pickled beets, pepperoncini,cucumbers, and chopped lettuce or cabbage. Drizzle with Tihini Sauce.

Food Babe's Tahini Dressing

Serves: 10
Prep Time: 5 minutes 

Ingredients

• Juice of one large lemon
• 1 garlic clove minced
• ½ cup water
• ½ cup raw tahini
• 1 tsp maple syrup or honey
• 1 tbsp and 1 tsp apple cider vinegar
• 1 and ½ tsp tamari soy sauce
• 1 tsp coriander powder
• 1 tsp cumin
• 2 tbsp hempseed oil or olive oil
• ¼ tsp sea salt
• 1 tbsp raw sesame seeds

Instructions

1. Combine lemon juice, garlic and water into a blender and puree for 15 - 30 seconds
2. Add all remaining ingredients and puree again until smooth

Notes

Stays fresh in the fridge for one week. ***Please buy all organic ingredients if possible***

Cheese Fondue

4 oz white grape juice
1 tsp. minced garlic
squeeze 1/4 of lemon (squeeze in another dish to avoid seeds)
8 oz swiss cheese grated
4 oz colby jack cheese
5 turns of pepper
A sprinkle of nutmeg

Warm over medium heat stirring constantly until creamy, careful not to get it too hot or it will clump and curdle. Pour into fondue pot and keep warm. Stir every few minutes to avoid over heating.

Serve with veggies, cracker, breads, anything that sounds good with cheese!

Zupas Wisconsin Cauliflower Soup

Yields: 9 cups or 8 first-course servings (or 4-5 hungry adults :)

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
recipe from Bake 'n Make

Black Bean Burger

This is a super quick and really yummy recipe for a meat free burger!

1 cups bread crumbs (or you can use one hamburger bun torn into pieces and chopped in a food processor)
3 Tbsp olive oil, divided
2 tsp chopped garlic
1--15 oz can of black beans
1 tsp lime juice
3/4 tsp chili powder
1/2 tsp fresh oregano
1/4 tsp salt
1 large egg, lightly beaten
1 large egg white, lightly beaten
Put bread crumbs in a bowl. Combine 1 Tbsp oil, garlic and beans into a food processor and pulse until beans make a thick paste. Scape bean paste into bowl with bread crumbs. Stir in remaining ingredients. Use hands to divide mixture into 4 equal portions (about 1/3 c.) and then shape into 3" patties.
Heat remaining 2 Tbsp of oil on a non-stick skillet over medium high heat. Add patties and reduce heat to medium. Cook for minutes on each side or until patties are browned.

Serve on a bun with ketchup, lettuce, avocado, Monterey jack cheese, purple onion, and tomato. You can spike your ketchup with hot sauce for a little more punch!