Category Archives: Vegan

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Crispy Falafel

0 comments Brunch, Dinner, Lunch, Snack, Vegan, Vegetarian , ,

These are insane! They are perfect. I did not change anything about the recipe, followed exactly including cooking time. I think they are perfect for sharing a typical Mediterranean meal.  Straight from my favorite cookbook, Jerusalem! I made with the spiced chickpea and vegetable salad and then served all with baba ganoush, hummus and the best tahini dressing!

Ingredients:

1 1/4 cups (250 grams) dried chickpeas

1/2 cup finely chopped onion (about 1/2 onion, or 80 grams)

1 clove garlic, crushed

1 Tablespoon finely chopped flat-leaf parsley (I omitted)

2 Tablespoons finely chopped cilantro

1/4 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cardamom

1/2 teaspoon baking powder

3/4 teaspoon salt

3 Tablespoons water

1 1/2 Tablespoons all-purpose flour

about 3 cups (750 mL) flavourless oil, for deep-frying

1/2 teaspoon sesame seeds, for coating

Instructions:

1. The night before, place chickpeas in a large bowl and cover with cold water at least twice their volume. Set aside to soak overnight.

2. The next day, drain the chickpeas well and pour them into a food processor. Add in the onion, garlic, parsley, and cilantro. Blitz the mixture until everything is finely chopped, but not overly mushy or pasty. It should be able to hold itself together.

3. Add in the spices, baking powder, salt, flour, and water. Mix using a wooden spoon until well-blended and smooth. Cover the mixture and leave in the fridge for at least 1 hour. This can be made ahead and saved in the refrigerator for up to 4 days and in the freezer for up to 1 month.

. Fill a deep, heavy-bottomed pan with enough oil to come up to 2-3/4 inches on the side of the pan. Heat the oil up to 350°F (180°C).

5. Meanwhile, with wet hands press 1 Tablespoon of the mixture in the palm of your hand to form a patty or a ball the size of a small walnut. (you can use a wet ice-cream scoop for this)

6. Sprinkle the balls evenly with sesame seed and deep-fry in batches of 4 to 6 balls for 4 minutes, until well-browned and cooked through. Giving the balls the proper time in the oil will ensure they dry out on the inside, preventing them from falling apart.

7. Drain  in a  colander lined with paper-towels and serve immediately while hot. Serve with warm pita bread and tahini dressing.

This is one food that I can say is not great as a leftover. Much better served hot and immediately after being cooked.

Enjoy!

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Creamy Cauliflower Soup With Tahini

0 comments Dinner, Lunch, Soup, Vegan , , ,

I don’t know about you but I love Cauliflower! I also love Tahini and this
combination is beyond delicious! The recipe also calls for crispy cauliflower on top which just puts it over the edge. It is so easy to prepare and another recipe that can be made ahead and used for a few days! The original recipe came from a magazine called Clean Eating and has become part of my regular winter repertoire. As usual, I have altered slightly to suit my taste but I think you will love it. Check it out and do let me know what you think.

Ingredients:

Crispy Cauliflower Topping:

1 head cauliflower cut into small florets
(1/2 – 3/4-inch florets)

1 Tablespoon Extra Virgin Olive Oil

sea salt and ground black pepper to taste

Soup:

2 tbsp extra-virgin olive oil
1 yellow onion, chopped
8 cloves garlic, chopped
2 tsp ground sumac
1 tsp smoked paprika
pinch of cayenne pepper (gives the soup a nice kick, but is optional)
1 large head cauliflower cut into medium florets
1 medium yukon gold potato cut into 1 inch pieces
6 cups low sodium vegetable broth
1tsp sea salt+ additional to taste
1/2 cup tahini paste
3 tablespoons fresh lemon juice
1/3 cup fresh dill, chopped

Instructions:

Prepare topping. Preheat oven to 425F. Line a large baking sheet with parchment paper. In a large mixing bowl toss the florets with olive oil, salt and pepper and once all is coated spread the florets out on the baking sheet and roast for approximately 20 minutes or until the florets get nice and brown and crispy. (I like them almost burnt, but you definitely want them crispy if not burnt)

Meanwhile, in a large pot on medium, heat olive oil. Add onion and sauté until softened and translucent. Then add the garlic, sumac, paprika and cayenne and cook for 1 to 2 minutes, until fragrant, stirring constantly.

Add medium florets, potato, broth and 1 tsp salt. Bring to a boil, then reduce to a simmer and cook, partially covered, until potatoes and cauliflower are tender, about 20 minutes. Stir in tahini and lemon juice and simmer for 2 minutes more.

Using an immersion blender, puree soup. Season with additional salt as needed. Divide the soup between the bowls and top with fresh dill and crispy cauliflower.

I like the soup on the thicker side, if you prefer a thinner consistency use slightly less tahini paste.

 

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Vegetable Crudite

1 comment Hors D'oeuvres, Snack, Vegan, Vegetarian , , ,

This is one of my favorites! In general, I prefer serving vegetables as a starter or hors d’oeuvres rather than chips or bready things since it is usually less filling and guests will still be hungry for dinner or whatever else you may be serving. Additionally, this is so quick and easy to put together. You can really use anything you like, just be sure to try and choose things that are different colors for the best presentation and that the vegetables are cut evenly and placed neatly on the serving plate. I rarely have leftovers and if you do, it is a great snack for the following day.

I typically serve the platter with a multitude of different dips and dressings such as hummus (store bought is fine but I try to find ones that have nothing but chickpeas, garlic, lemon, oil and tahini listed as ingredients), spinach dip, artichoke dip, anchovy and oil dressing, blue cheese dressing,  etc. The possibilities are endless.

And if you are really feeling super ambitious, the recipes I use for all of the above are included in my website. Please try all of them and let  me know what you think!

Ingredients:

Serves 4 to 6

1 Package Large White Mushrooms, sliced

1 Large Cucumber

1 Bunch Radishes

1 Orange Bell Pepper

1 Bunch Jicama

1 Bunch Celery

1 yellow Squash

 

**adjust the quantities according to how many people you are having.

Instructions:

Wash and slice all the vegetables and then place neatly on a serving platter.

Put your dips and dressings in separate small bowls and place around the platter with serving spoons for each.

Make sure to put out small appetizer plates so people can spoon the dressings onto their plates without everyone having to dip into the serving bowls.

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Grilled Artichokes With Aioli

1 comment Dinner, Lunch, Sides, Starters, Vegan, Vegetarian , , ,

I love eating something spectacular in a restaurant and then trying to make it at home. I had these grilled artichokes at Hillstone’s , which is a chain that is connected to Houston’s, and I have not stopped eating them since. They are great as a starter or even as a meal in the summer with a glass of wine. When I host a BBQ, I often prefer to serve a vegetable as an appetizer or hors d’oeuvre instead of bread, chips or crackers since it is less filling and I  like when people are able to eat dinner. I tend to serve single items in courses, keeps it interesting and guests typically enjoy!

 

Ingredients:

1 Whole Artichoke per person as a meal,  1/2 Artichoke per person as a starter

Olive Oil

1 whole lemon

Course Sea Salt

Black Pepper

2 garlic cloves per artichoke, chopped

 

For The Aioli:

2 cups Hellman’s mayonnaise

3 tablespoons green sweet relish

2 garlic cloves minced

2 teaspoons capers

1 tablespoon anchovy paste

1 teaspoon dijon mustard

1 tablespoon lemon juice

1/2 teaspoon Worcestershire

salt and pepper to taste

 

Instructions:

Click here for directions:

http://www.geniuskitchen.com/recipe/houstons-grilled-artichokes-with-remoulade-385268