Thanks to my Guest Chef Blogger, Jayedee over at
Life in the Lost World, for these really tasty recipes!
She cooks vegan so please go check out her blog!
What's on her menu tonight?
Tzatziki sauce Flatbread
12 oz dried chick peas (Not canned, please.
If you use canned chickpeas, your falafel
WILL fall apart!) 3 tablespoons bulgar 3 cloves garlic, finely minced or grated
1 teaspoon cumin 1/4 cup fresh parsley, chopped finely 2 tablespoons whole wheat flour 1 1/2 teaspoon salt 1/4 teaspoon white pepper Directions: 1. Soak chick peas in water for 8 hours.
Drain. 2. Soak bulgar in water for 2 hours.
Drain and grind with chickpeas in your food processor. 3. Mix all ingredients together. 4. Form balls about 3/4 inch diameter. 5. Deep fry until golden brown in 350 degree oil. 6. Serve with vegan pita bread, hummus,
tzatziki sauce, tomato and cucumber salad. ************************************* Creamy Hummus 3 Tbsp lemon juice
(fresh squeezed, THERE IS NO SUBSTITUTE!) 6 Tbsp tahini (stirred well) 3 Tbsp olive oil 1 14 oz. can of chickpeas, drained and rinsed 4 cloves of garlic, finely minced or grated 1/2 tsp sea salt 1/8 tsp cayenne pepper Directions:
1) For really smooth hummus, rub the chickpeas
between your fingers until the skins slip off.
Discard skins. If you don't care if your hummus is really smooth, skip this step.
2) In a food processor add the chickpeas, garlic, salt. chop until all the ingredients are well blended and
the chickpeas are almost ground.
3) Scrape the side of the food processor.
With the food processor running,
add lemon juice and allow to blend for about 1 minute.
4) Scrape down the side of the food processor again.
Then with the food processor running, add the
tahini and olive oil. You may add additional olive oil, in a slow and steady stream,
until a smooth and creamy consistancy is reached.
5) Put the hummus in a covered container
and refrigerate for at least 4 hours, preferably overnight.
Serve with flatbread for dipping. ****************************
1 medium cucumber, peeled seeded/grated 1 teaspoon of sea salt 1 pint of vegan sour 'cream' 2 cloves of garlic, grated 1 tbsp fresh dill, finely chopped Directions:
1) Grate the cucumber into a strainer,
sprinkle with salt and set aside to drain
for an hour.
2) After an hour, squeeze as much additional liquid as you can from the
cucumber and mix with sour 'cream',
garlic and dill.
3) Taste and adjust salt if needed.
Chill at least a couple of hours.
4)Drizzle over falafel on flatbread or pita.
I have to tell you, that we're addicted to this sauce
at my house. I think it's especially good on veggie burgers!
We use as a dip with carrot and celery sticks. enjoy!
Thanks Jayedee for being Guest Chef!