Author: Monty

  • Goldie Falafel

    Ingredients
    • 1 tablespoon baking powder
    • 1 tablespoon kosher salt
    • 2 teaspoons ground cumin
    • 2 teaspoons ground turmeric
    • 1 pound dried chickpeas, soaked in water overnight and drained
    • Big handful fresh parsley
    • Big handful fresh cilantro
    • 1 medium carrot, peeled and chopped
    • 1 small onion, chopped
    • 4 garlic cloves
    • 2 tablespoons cold water, plus more as needed
    • Oil, for frying
    Preparation
    1. Mix together the baking powder, salt, cumin and turmeric in a small bowl.
    2. Layer half the ingredients in a food processor in this order: chickpeas, fresh herbs, vegetables, garlic, and the mixed dry seasonings. Repeat with the remaining ingredients in the same order. Add the water and pulse until very finely chopped and the mixture holds together when pinched between two fingers. If necessary, add a bit more water and pulse again to get the right consistency.
    3. Scoop the batter into a colander set over a large bowl to drain while you make the balls. Squeeze out the liquid from the batter with your hands until the dough stays together, then shape into 1-inch balls. Set the balls aside on a plate.
    4. Heat a couple of inches of oil to 350˚F in a large pot. Lower the balls into the hot oil with a long-handled slotted spoon and raise the heat to high to maintain the temperature of the oil. Fry in batches for 3 to 4 minutes, or until the falafel balls are brown and crispy (but not burnt!).
    5. Immediately transfer the falafel with a slotted spoon to a paper towel–lined plate to drain. Serve hot.

    From Rachel Ray.

  • Zahav’s Hummus Tehina

    Ingredients
    • 1 cup dried chickpeas
    • 2 teaspoons baking soda, divided
    • 4 garlic cloves, unpeeled
    • 1/3 cup (or more) fresh lemon juice
    • 1 teaspoon kosher salt, plus more
    • 2/3 cup excellent quality tahini (a.k.a. tehina—Chef Michael Solomonov loves Soom Foods, available on Amazon)
    • 1/4 teaspoon (or more) ground cumin
    • 1 splash Olive oil, for serving
    • 1 handful Chopped parsley and paprika, for serving (optional)
    Directions
    1. Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with plenty of water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
    2. Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don’t worry if they are mushy and falling apart a little.) Drain.
    3. Meanwhile, process garlic, lemon juice, and 1 teaspoon salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow.
    4. Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add 1/4 cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and puree for several minutes, until the hummus is smooth and uber-creamy. Then purée it some more! Taste and adjust the seasoning with salt, lemon juice, and cumin if you like.
    5. To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you have any left, and drizzle generously with oil.

    From Food52

  • Scrambled Tofu

    Ingredients

    1 lb. extra firm tofu, drained and pressed
    1 tablespoon olive oil
    1 medium chopped white onion (about a cup)
    2 cups cremini mushrooms, thinly sliced
    2-3 cloves garlic, minced
    1/4 cup nutritional yeast
    juice of 1/2 a lime
    1 carrot (this is optional, I grate it in at the end, mostly for color)

    Spice Blend

    2 teaspoons cumin
    1 teaspoon thyme, crushed with your fingers
    1 teaspoon paprika
    1/2 teaspoon tumeric
    1 teaspoon salt

    Directions

    Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.

    Crumble in tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.

    From the PPK / Isa Chandra

  • Sheet Pan Chicken Fajitas

    Ingredients:

    • 1.5 lbs boneless, skinless chicken breasts, cut into thin strips
    • 2 tablespoons divided southwest seasoning mix (see below)
    • 1/4 cup lime juice
    • 1/4 cup soy sauce
    • 1 teaspoon garlic, minced
    • 2 tablespoons olive oil
    • 2 poblano peppers, cut into strips
    • 1 onion, sliced
    • Fresh cilantro

    Southwest Seasoning Mix

    • 1 teaspoons chili powder
    • 1 teaspoon cumin
    • 1 teaspoon paprika
    • 1/2 teaspoon oregano
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon black pepper
    • 1 teaspoon salt

    Instructions:

    1. Pre-heat oven to 400 degrees and prepare a large baking sheet with parchment paper.
    2. Make southwest seasoning mix.
    3. Cut chicken into strips against the grain.
    4. Put chicken, soy sauce, lime juice, garlic and 1 tbsp of the southwest seasoning mix in a large bag or airtight container. Set aside in refrigerator until ready to use.
    5. Prepare the peppers and onions and place in a large bowl. Add olive oil and the other half of the southwest seasoning mix and stir until all pieces are coated.
    6. Spread veggies evenly on the baking sheet. Bake for 10 minutes.
    7. Remove baking sheet from over and add the chicken making a row spaced evenly apart. Cook for another 10 minutes.
    8. Remove baking sheet from oven and turn oven to broil. Once heated, place the baking sheet back in the oven for another 3-5 minutes. This will help the veggies crisp up.
    9. Remove baking sheet from oven. Add fresh cilantro and lime juice as desired. Serve with warm tortillas and your favorite toppings.

    Adapted from Baking with Josh and Ange.

  • Green Rice

    Ingredients

    RICE

    • 1 cup uncooked white rice
    • 1 Tbsp avocado oil
    • 1/2 cup chopped white or yellow onion (or sub shallot)
    • 3 cloves garlic, skins removed and minced
    • 1 healthy pinch sea salt

    GREEN MIX

    • 1 ¾ cup water (or sub broth of choice for more flavor)
    • 1 small jalapeño pepper, seeds and stems removed and chopped
    • 2 cups cilantro, large stems removed (as recipe is written, about 1 large bundle)
    • 1/2 tsp sea salt
    • 1/4 tsp spirulina (for added color // if you don’t have it, omit))

    FOR SERVING optional

    • Cilantro
    • Lime wedges

    Instructions

    1. Begin by rinsing the white rice in a fine mesh strainer until water runs clear. Set aside.
    2. To a blender add water, pepper, cilantro, sea salt, and spirulina and blend on high for 30 seconds or until completely combined. Set aside.
    3. Heat a large saucepan, dutch oven, or skillet (with a secure lid) over medium heat. Once hot, add avocado oil then onion and garlic and a healthy pinch of sea salt. Sauté until just tender — 3-4 minutes. Then add well-drained rice and begin toasting, stirring occasionally, for about 2-3 minutes.
    4. Slowly add the green mix from the blender to the pan and stir to fully combine — it should just cover the rice. Increase heat to high until the mixture reaches a low boil. Then reduce heat to a simmer, cover, and set a timer for 18 minutes. DO NOT open the lid until the timer goes off. At that point, the rice should be fluffy and the liquid should be absorbed. Turn off the heat, leave the lid on, and let the rice rest for 10 minutes before removing lid so the moisture can redistribute — this will help prevent mushy rice.
    5. Add lime juice or cilantro wedges as a garnish for serving. Rice is best when fresh, but will keep in the refrigerator up to 2-3 days. It is freezer-friendly up to 1 month.

    via Minimalist Baker

  • Marcella Hazan’s Tomato Sauce

     

    • 28-ounce can of San Marzano whole peeled tomatoes
    • 5 tablespoons butter
    • 1 onion, diced
    • Salt
    1. Combine tomatoes, their juices, butter and onions in a saucepan. Add a pinch or two of salt.
    2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
    3. This recipe makes enough sauce for a pound of pasta.

    via NY Times Cooking

  • No Soak Slow Cooker Black Beans

    • 2½ cups dried black beans (picked through for debris and rinsed)
    • 6 cups water
    • 1 chopped onion
    • 4 whole garlic cloves
    • 1 (4oz.) can green chilies
    • 1 bay leaf
    • 2 tablespoons Cumin
    • 2 tablespoons Chili powder
    • 1 tablespoon salt
    1. Place all ingredients into your slow cooker.
    2. Give it a swirl to stir in the seasoning.
    3. Cover and cook on HIGH for 4-5 hours or LOW 6-8 hours.
    4. If you’re running low on water as they cook, go ahead and add more.
    5. You’ll know when the beans are done by scooping up a few, then gently blow on them. The skin will split when they are ready to eat.
    6. Scoop out for desired meal and enjoy.
    7. Storing- I scoop out the cooled beans using a slotted spoon and into a zip lock bag. I mash the garlic into the juices and add a cup or so of juice to the beans.
    8. I store in my refrigerator up to a week, or freeze up to 6 months.

     
    From: Today’s Creative Life

  • Cabbage Soup

    Prep time: 15 minutes
    Cook time: 35 minutes
    Yield: Serves 4

    Ingredients

    • 2 teaspoons olive oil
    • 1 teaspoon butter
    • 1/4 teaspoon ground coriander
    • 1/8 teaspoon ground cumin
    • 1 tablespoon paprika
    • 1 medium onion, chopped (about 1 1/4 cups)
    • 1 small – 1/2 large green cabbage (about 4 to 5 cups, packed, 1/4-inch wide sliced)
    • 1/2 teaspoon to 1 teaspoon salt (more or less depending on the saltiness of your stock)
    • 1 15-ounce can whole peeled tomatoes
    • 4 cups chicken stock
    • Freshly ground black pepper

    Instructions

    1. Sauté onions and spices: Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion and stir in the ground spices. Cook until the onions have softened, about 5 minutes.
    2. Add cabbage and tomatoes: Add the sliced cabbage to the pot and stir to mix the cabbage with the onions. If you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt. Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.
    3. Add stock, simmer till done: Add chicken stock to the pot. Bring to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pot. Let simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked.
    4. Sprinkle with freshly ground black pepper to serve.

    Adapted from Simply Recipes.

  • Raw Tacos

    • 4 handfuls walnuts
    • 2-3 tablespoons Bragg’s Liquid Aminos
    • 1-2 cloves of garlic
    • 3 handfuls of nutritional yeast
    • 1 tablespoon coconut oil

    Blend nuts, garlic, Braggs, nutritional yeast and coconut oil until mixed.

    adapted from Korduroy.tv

  • Carrot Ginger Dressing (Dojo)

    • 1 medium carrot, peeled and roughly chopped
    • ¼ cup vegetable oil
    • 2 tbsp diced onion
    • 2 tbsp fresh ginger
    • 2 tbsp rice wine vinegar
    • 2 tbsp tamari / soy sauce
    • 1 tbsp mirin
    • 1 tbsp white miso paste
    • 1 tbsp sesame oil
    • 1 clove garlic, minced

    Blend everything in a food processor until smooth. Keeps in the fridge a few days but you may have to remix it as the oil may separate.

    adapted from Vegangela.