Falafel Collard Greens Wrap with Tzatziki Sauce

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These tasty fried fritters are perfect to serve as an appetizer or as a protein in a sandwich or wrap. It is typically served inside pita bread with hummus. I opted for a collard greens wrap with homemade tzatziki sauce, tomatoes, and cabbage. Roasted eggplant would be a nice addition.

Falafel:

2 C dried chickpeas

1  bunch of parsley

1 chopped onion

1/4th C finely chopped cilantro

4-6 cloves of garlic

1 tsp cumin

3 tbs lemon juice

  1. Soak the chickpeas overnight then drain. Do not use canned chickpeas!
  2. Mix soaked chickpeas, parsley, onion, cilantro, garlic, cumin, and lemon juice together in a food processor. Blend until thoroughly mixed, but not completely smooth.
  3. Mold the chickpea mixture into balls with two spoons and fry in avocado oil (used for high temperature cooking). Alternatively, you can use an ice cream scoop to form the balls. Fry until golden brown.
  4. Heat collard greens in oven or microwave until soft. Place falafel, chopped cabbage, tomatoes, and a dollop of tzatziki (recipe below) in the center of the greens. Roll like a burrito. Voila!

Tzatziki sauce:

2 C greek whole milk yogurt

1 finely grated cucumber

2 cloves of minced garlic

2-3 tbs of fresh dill

1 tbs olive oil

Salt and pepper to taste

Grate cucumber and mix ingredients together. Let chill for 1-2 hours.

 

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Chestnut, Chickpea, and Veggie Coconut Soup

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This vegan/vegetarian friendly soup is simple and requires only two main ingredients—coconut milk and curry powder. The chestnuts and chickpeas are optional. I added them to give the soup some protein and texture. Alternatively you can add tofu. I used cauliflower, broccoli, and mushrooms but feel free to replace these with your favorite veggies. Eggplant and sweet potato are a nice touch. Top with cilantro or basil.

Ingredients:

1 c chickpeas (cooked)

½ c chestnuts

½ head cauliflower

½ head broccoli

2 c coconut milk

1 onion

1 t ginger

2 cloves garlic

1-2 T curry powder (depending on your spice preference)

½ t nutmeg

½ t cinnamon

1 T olive oil

salt and pepper to taste

Top with chili flakes, cilantro, or basil

Directions:

  1. Roast the cauliflower, broccoli, chickpeas and chestnuts with olive oil, salt, pepper, and a pinch of curry powder. Cook at 375 degrees for ~20 minutes. Remove from the oven when they begin to brown.
  2. Sauté the onion, ginger, garlic, curry powder, nutmeg, and cinnamon in a large pot over medium heat. Stir frequently so the onions do not burn. Once the onions are golden add the roasted vegetables and nuts.
  3. Once the vegetables are coated with the spices add the coconut milk. If the soup is too thick, add a ½ cup water or vegetable broth.
  4. Simmer for 15 minutes. Taste and adjust seasoning as needed.
  5. Serve with chili flakes, cilantro, and/or basil.

Thai Peanut Noodles with Chickpeas

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I made this recipe with organic whole-wheat noodles, but you can also use vegetable noodles, such as spiralized zucchini or carrot.

Ingredients:

8 oz pasta

2 cups veggie slaw (I used TJ’s organic broccoli carrot slaw)

1/4th cup sesame oil

2 limes

½ cup peanut butter

1/4th teaspoon ginger (minced)

1/4th teaspoon garlic (minced)

1/4th cup soy sauce

1/4th cup coconut milk

½ cup chickpeas

Salt and pepper to taste

Directions:

  1. Prepare your noodles of choice according to the directions.
  2. Sauté the vegetable slaw in a tablespoon of the sesame oil for a few minutes until cooked.
  3. Add all the ingredients for the sauce in a food processor— sesame oil, lime juice, peanut butter, ginger, garlic, soy sauce, and coconut milk. If it is too thick add a splash of water. Pour in a bowl and set aside.
  4. Mix the pasta, vegetables, peanut sauce sauce, and chickpeas together. I used organic canned chickpeas but if you have the time, make your own! Sprinkle chili flakes on top and serve.