These falafel burgers are lightly fried, and then baked. This makes them much less greasy, but maintains the delicious crunchiness. We served them on fresh organic blue corn tortillas, to make them gluten-free. Most traditional Mexican tortillas are made with nixtamalized corn (a process of soaking the kernels in wood ash), which releases its nutrients and rids it of toxic phytic acid. Organic corn is the best because it is free of GMOs. (Assuming that pesky wind didn’t cross-polinate any of the crop with some frankenpollen).
The recipe for the burgers depends on your preference. The basic ingredients are chickpeas, fava beans, onions, garlic, parsley, and thyme. These get blended in the food processor. To this you can add an egg for stickiness and grated potato sweet potato. The result should yield a doughy mix that can be formed into patties. Lightly fry them on either side, then continue cooking in a 350° oven until crispy, about 15 minutes.
My grandmother used to make this cake for our birthdays. Because it is so rich with buttery, gluteny, betty-crockery goodness, it’s something to make only for very special occasions. I had been waiting impatiently for one such day, when finally a good friend of mine had a birthday. And coincidently, this friend happens to love chocolate, butter and sugar! I would like to share this family recipe with you, but with a warning: it is incredibly thick, making it easy to form the checkerboard shape. Make sure you have lots of people to share it with you.
Chocolate checkerboard cake
1 1/2 c. butter
1 1/2 c. sugar
1 tsp vanilla
2 1/2 c. all purpose or cake flour
1 c. milk
1/2 tsp. salt
4 tsp. baking powder
Grease and flour the bottom of each cake tin. Beat together sugar, butter, eggs and vanilla until fluffy. Sift flour and measure. Add baking powder and salt to flour and mix. Add 1/4 of flour to mix and beat. Add 1/3 of milk to mix and beat. Repeat until all milk and flour are added to the mixture.
Divide batter in half and 1 1/2 squares of chocolate to half of the cake mix.
pour the batters like a target....I don't know how my grandmother made it look so even
Divide in round pans by creating three circles with each tin as follows- first pan: chocolate, vanilla, chocolate, second pan: vanilla, chocolate, vanilla. Bake about 20 minutes at 35o°. Cool before removing from cake tin. For icing, I used a basic chocolate and butter recipe and added orange zest.
Filed under food, Recipes
This is the perfect recipe for winter because you can literally substitute any vegetables in and it tastes great, thanks to all the cheese. The more vegetables you add, the more exciting each serving will be. My favorite variation includes brusell sprouts cut into fourths, green onion and bacon. Needless to say, this recipe can be quite easily converted to fit an herbivore diet. I like an egg-heavy quiche, but if you want something a bit lighter, add an extra 1/2 cup of milk and leave out a few eggs.
The crust comes from one of my favorite food blogs: chocolate and zucchini. To make the mini-crusts, follow the dough recipe*, divide the dough in half, roll it out and cut it into twelfths with a sharp knife. It takes a little bit of manipulating, but each piece will fit it into a muffin hole (muffin cavity?). This recipe will make crusts for 24 mini-quiches.
*It calls for 250 g of flour, but 2 cups is pretty close.
- 7 eggs
- 1 cup of milk
- 2 cups shredded cheese
- 3 slices of prosciutto, chopped
- 1 cup mushrooms, sliced
- 1/2 cup broccoli flowers
- 1/2 cup cauliflower flowers
- 1/8 teaspoon nutmeg
- dried sage
- salt and pepper
Lightly fry the vegetables in butter, salt and pepper. Add a pinch of sage or oregano right before you turn it off. Lightly beat the eggs, milk and nutmeg. Add salt and pepper to taste. Add most of the cheese, and the prosciutto.
Arrange the vegetables in the crusts and pour the egg mixture on top. Here, I used less shredded cheese and put chunks of soft cheese in with the vegetables. Sprinkle that extra cheese you put aside on top. Bake for 25 minutes at 400°.
Ever wonder what vegetables are in season in February above the 41st parallel (north)? You are not the only one. After much first-hand research (read: grocery shopping), I realized that fresh local food in winter consists mostly of root vegetables, some hardy squash, and cabbage. Apples are also known to over-winter in root cellars, as long as they are not touching. Luckily, these are some of the sweetest foods our corner of the earth has to offer. This delicious salad combines all local vegetables with a few exotic imports (read: lemons) as dressing.
Winterlicious Salad Recipe
- 1 beet
- 2 large carrots
- 1 small turnip
- some cabbage (about the size of your fist)
- dried redcurrants
- walnuts (optional)
- juice of 1 lemon
- 1 tablespoon tahini (or hummus)
- 2 teaspoons olive oil
- dried mint
- salt and pepper
Grate or very finely chop the vegetables. Add the dried fruit and nuts. Mix the dressing in a cup and toss into the salad.
Gluten-free banana bread
- 1 1/2 cups brown rice flour
- 1/2 cup teff flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup coconut oil
- 1/2 cup honey
- 2 beaten eggs
- 2 cups ripe mashed banana
- 3/4 cup nuts
- 1/2 cup fig or apricot chunks
- 1/4 cup chocolate chips
Mix the dry ingredients first, then add the oil, honey and banana pulp. The last three ingredients can be substituted with just about anything that’s not too moist; oatmeal, raisins, candied ginger, sunflower seeds…You may also substitute 1 grated lemon rind for the cinnamon, maple syrup for the honey, or grated pear for the banana.
Bake for 50 minutes at 350°. For muffins, bake for 35 minutes. Makes two loaves or 24 muffins.
Filed under food, Recipes