Daily Archives: March 7, 2010

Roasted Eggplant, Garlic & Chickpeas with Swiss Chard

07 Sunday Mar 2010

Posted by in Dinner, Lunch, Recipe, Side, Vegan, Vegetarian

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While this is a healthier, vegetarian variation of Roasted Garbanzo Beans and Garlic with Rainbow Chard, it’s equally packed with flavor. The extra virgin olive oil is reduced to about half the amount and the addition of roasted eggplant, onions, and red bell pepper adds additional texture, color and flavor.

Serve with falafel, tabbouleh, green salad, and white bean hummus for a delicious vegetarian and vegan meal.

INGREDIENTS

  • 1 large sweet onion, such as vidalia, chopped
  • 1 red bell pepper, chopped
  • 1 medium eggplant, chopped into 1/2 inch cubes
  • 6-9 cloves of garlic, minced
  • 1 cup chickpeas (use can or you can use dried chickpeas that have been soaked in water for 24 hours)
  • 1/2 tsp kosher salt
  • 5 tbsp extra virgin olive oil (EVOO), divided
  • 1/2 tsp freshly, ground pepper
  • 2 bunches swiss chard, rinsed, drained and chopped
  • 1/4 cup vegetable broth

DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Combine chopped vegetables, chickpeas, salt, 4 tbsp EVOO, and pepper in a 13X9″ baking dish. Cover with aluminum foil and bake for 20 minutes, stir.
  • Increase oven temperature to 425 degrees. Bake uncovered for 10 minute intervals, stirring in between each interval, for another 20-40 minutes, until eggplant is very tender and vegetables begin to brown.
  • While vegetables are roasting, heat 1 tbsp EVOO in a large skillet over medium-high heat. Add chopped swiss chard and vegetable broth. Reduce heat to medium and stirring frequently, cook swiss chard until tender. Remove from heat and set aside.
  • Combine roasted vegetables and swiss chard.
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Herb & Garlic Falafel with Tahini Sauce

07 Sunday Mar 2010

Posted by in Dinner, Entree, Lunch, Recipe, Vegan, Vegetarian

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After looking at several falafel recipes, I created my own. This recipe makes a delicate, but flavor packed, falafel without being deep-fried. I highly recommend using dried chickpeas (as opposed to canned), which gives a nicer texture and ensures the falafel cooks through completely, resulting in a perfectly moist end product. By forming the falafel dough into patties instead of balls you also ensure even cooking when using the pan-fry method, instead of deep-fry.

Serve with pita, or other flatbread; tabbouleh; roasted eggplant, garlic, chickpeas and swiss chard; white bean hummus; tahini sauce; green salad; and tzatziki for a delicious vegetarian meal (omit tzatziki for a vegan meal).

INGREDIENTS

Falafel

  • 4 cups soaked, dried chickpeas (about 16 oz dried)
  • 1/2 cup loosely packed flat leaf parsley, stems discarded
  • 1/2 cup loosely packed cilantro
  • 1/2 cup minced green onions
  • 1 1/4 tsp kosher salt
  • 4-6 cloves of garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp baking powder
  • 1/8 tsp cayenne pepper
  • 2 tbsp flour
  • extra virgin olive oil

Tahini Sauce

  • 1/2 cup well-stirred tahini (Middle Eastern sesame paste)
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/3 cup lemon juice
  • 1/4 cup water
  • 1/4 cup olive oil
  • 1 tbsp finely chopped fresh cilantro
  • 1 tbsp finely chopped fresh flat-leaf parsley
  • 1/4 tsp ground cumin

DIRECTIONS

Falafel

  • Place 16 oz of dried chickpeas in a large container with a tight fitting lid, add enough cold water to cover chickpeas by 2 inches, cover with lid and refrigerate for at least 24 hours. This should make between 4 and 5 cups of soaked chickpeas.
  • Drain chickpeas well. Add 4 cups of soaked chickpeas to a food processor, and grind until finely blended (mixture will remain course). Add green onions, parsley leaves, cilantro stems and leaves, salt, and garlic. Blend until smooth as possible (mixture will remain slightly grainy). Add cumin, baking powder, cayenne, and flour. Blend again until smooth as possible. Transfer to a bowl and let stand, covered, for 30 minutes (note: you can also make the falafel batter a day ahead and refrigerate over night).
  • Form falafel into small, 1 1/4 inch wide patties and arrange in one layer on a sheet of wax paper.
  • Heat about 1/4 cup of extra virgin olive oil in a large, non-stick skillet. Pan-fry falafel patties in batches, turning once, until golden brown on both sides, 2-5 minutes per batch. Transfer to a bowl.

Tahini Sauce

  • Whisk (or using a food processor blender) combine all ingredients until well combined.

Tabbouleh

07 Sunday Mar 2010

Posted by in Dinner, Lunch, Recipe, Side, Vegetarian

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This Middle Eastern salad recipe is excellent served with greek dishes and makes a great side for lunch. Since bulgur, also known as cracked wheat, is a whole grain, this recipe is packed with fiber. For a vegan tabbouleh, omit the feta.

Recipe adapted from The Gourmet Cookbook 2004.

INGREDIENTS

  • 1 cup fine bulgur (also called cracked wheat – available in most health food stores in the bulk section)
  • 5 tbsp extra virgin olive oil
  • 1 1/2 bunches fresh flat-leaf parsley, chopped
  • 1 cup fresh mint, finely chopped
  • 1 seedless cucumber (also called english cucumber), cut into 1/4-inch pieces
  • 5 tbsp lemon juice (high quality such as Lakewood or Santa Cruz, both available at Whole Foods)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 4 oz feta, crumbled (omit to make this recipe vegan)
  • 2 medium tomatoes, cut into 1/4-inch pieces (omit when you can’t find high quality, locally produced, in season tomatoes)

DIRECTIONS

  • Stir together bulgur and 2 tbsp oil in a heat-proof bowl. Pour 2 cups of boiling water over bulgar, stir, then cover bowl tightly with plastic wrap and let stand for 15 minutes.
  • Drain bulgur in a sieve, pressing on it to remove excess liquid. Transfer bulgur to a bowl and toss with remaining 3 tbsp oil and remaining ingredients until well combined.

White Bean Hummus with Parsley

07 Sunday Mar 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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Don’t have a can of garbanzo beans in your pantry. No worries, try white bean hummus instead. This was my first time to make white bean hummus…and what a pleasant surprise. This recipe makes a velvety smooth, flavorful, and colorful hummus.

INGREDIENTS

  • 1 (14.5 oz) can organic, great northern beans, rinsed and drained
  • 1 large clove garlic, minced
  • 2 1/2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1/4 cup chopped parsley
  • 3/4 tsp kosher salt

DIRECTIONS

  • Add beans, garlic and tahini to a food processor. Blend well, then add remaining ingredients. Blend until smooth.
  • Serve with pita chips or pita wedges as an appetizer or with falafel and other greek food as a side.

Scrumptious Greek Feast – Vegan Style

07 Sunday Mar 2010

Posted by in Dinner, Menu, Recipe

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If you’re under the impression that vegan food is only for people following a vegan diet, you are greatly mistaken. Fresh herbs and garlic combined with lemon juice, extra virgin olive oil, and an assortment of roasted, colorful vegetables, results in quite a Scrumptious (vegan) Greek Feast! For the non-vegan, you can easily add additional sides such as Tzatsiki and crumbled feta.