Meatless Funday!

Meatless Monday is big right now.  In our house we have cut down on our meat consumption quite a bit for diet, health and ethical issues.  Don't worry  I'm not going to get on my anti-factory farming soap box (although as we all know, it is a great thing to buy local and from small farms and ranches).  Anyway, salads get boring and I don't know about you but I need to feel satisfied and want to have some substance to my salad.  So, I said to myself, what could I add to my salad to make it hearty but keep it meat free.  I went to my pantry and low and behold there was a box of falafel mix staring me in the face! Hooray! For those of you to whom Falafel is something new, here a quick definition of Falafel;  Falafel      (فلافل‎) is a fried ball or patty made from groundchickpeas, fava beans or both. Falafel is a traditional Arab food, usually served in flat bread.  Got it? Good! This is an easy, healthy salad that is packed with flavors and will leave you satisfied!  So embrace meatless Monday, if not for ethical reasons then do it for your health and your budget!




Falafel Salad with Jalapeno Tzatziki
Written, developed and tested by: Vanessa Madigan

Ingredients:
1 bag baby greens
1 box of Falafel mix
2 avocados, sliced
2 tomatos, sliced
jalapeno tzatziki (recipe below)
the juice of one lemon
salt
pepper


Directions:

• Prepare the jalapeno tzatziki in advance using the directions below.
• Prepare the falafel according to the instructions on the package, set aside to drain.
• Stack your salad starting with falafel, tzatziki, avocado, tomato, lettuce and repeat.  Dress with the lemon juice, salt and pepper

Jalapeno Tzatziki
Written, developed and tested by: Vanessa Madigan

Ingredients:

2 lb Greek Yogurt

2 Tbsp Olive Oil

2 Cups Cucumber, finely chopped

2 Tsp Salt

1 Tsp White Wine Vinegar

2 jalapenos, chopped and seeded

1 Clove of Garlic, crushed

Directions:

• Take your chopped cucumber and place in a fine strainer with the 2 tsp of salt, let them sit for about 1/2 of an hour so that much of the liquid drains from the cucumber.
• While the cucumber is draining, take your yogurt and place it in cheese cloth in a colander or strainer to help drain off the excess liquid. If you do not have cheese cloth you can put the yogurt directly into the colander, the yogurt should be pretty firm and you wont lose much through the holes.
• When your cucumber is drained, place it in a medium sized bowl with the  jalapeno, olive oil and garlic, stir well.
• Add your drained yogurt to the cucumber mixture and stir well, season with salt to taste.
• Refrigerate for about an hour and serve with your favorite pita, burger or whatever!

This is the brand that I use, but you can find Falafel mix down the "international" aisle of any grocery store.  It is usually located somewhere between the kosher food and the kim chee!

We Got No Beef With You! - Vegetarian Delights!

This week we focus on the Meatless! Meatless Mondays are a big deal now, and I know we are always trying to incorporate more veggies, legumes, and fiber into our diets.  So, here we have a couple of delicious alternatives to add to your Meatless Monday and easy weeknight arsenal! Enjoy!

Reda's Radical Egyptian Falafel
Tested and Finalized by: Vanessa Madigan
Developed by: Reda Tadrous

I am really blessed to have been inspired by many great cooks in my life.  My soon to be Mother in Law is one of these stellar influences. Several years ago I began to study Egyptian cooking while visiting my fiance's family in Cairo and under her superior tutelage I have become rather good at it!  Although she speaks no English and my Arabic is limited, well frankly it sucks, she has been able to teach me new recipes and introduce me to new flavors. We have literally spent hours rolling and re-rolling grape leaves together, but, now I am an expert.  This is one of her recipes, and I am so pleased to share it with you.

Ingredients:
1 Lb. Dry Fava Beans (If time is of the essence, you may be able to find canned, uncooked fava's.  You can substitute an equivalent amount of the canned beans for the dry, about 4 - 15oz cans)
2 Bulbs of Garlic (about 15-18 cloves)
1/2 Cup Fresh Coriander (off the stem)
1/2 Cup Fresh Parsley (off the stem)
1/4 Cup Dill
4 Green Onion, cleaned
2 Medium Yellow Onions
1 Tbsp. Salt
1 tsp Cumin
1 tsp Ground Red Pepper
1 Cup Sesame Seeds

Directions:

• Soak dry Fava Beans in water for 3 days, changing the water daily.  Until the beans are swollen and tender but not mushy.
• Once the beans are ready, coarsely chop your onion and peel the garlic.  Place the Onion, Garlic, Fava Beans, Coriander, Parsley, Dill, Salt, Green Onion, Cumin and Red Pepper in a Food processor and pulse until the mixture is soft and mashed into something that resembles a thick paste.
• Remove from bowl of the processor and form into small balls about the size of a golf ball, and flatten slightly.
• Sprinkle your uncooked Falafel with Sesame Seeds and press them in ever so slightly, so that they will stick when you fry them.
• Fry in about 3 inches of Oil at 350 degrees or in a deep fryer until dark golden brown.  This will take about 5 minutes each.
• Allow the Falafel to drain on a paper towel.
• Serve Falafel in warm Pita with Tahini, Tomato and Cucumber or Arugula!  Yumm!

Homemade Tahini


Ingredients:
1 Cup Sesame Tahini
1 Tbsp. Flour
4 Tbsp. White Vinegar
3/4 Cup Water
1/4 tsp Cumin
1/4 tsp Salt
1/4 tsp Chili Powder

Directions:

• Pour the Sesame Tahini into a bowl
• Add the Flour to the Tahini and stir well.
• Slowly add the White Vinegar.  The Tahini will begin to seize up and become more difficult to stir, but, continue stirring to incorporate the Vinegar into the Tahini.
• Very slowly add the water to the Tahini mixture, stirring continuously until the mixture turns light and creamy. You may need to add additional water if you like your Tahini thinner.
• Once your mixture is creamy add the Cumin, Salt and Chili Powder and mix well.
• Add the Tahini to the Falafel, Grilled Meat, Seafood or even just use it for dipping bread and veggies!

Filipino Cellophane Noodle Salad

Developed, Tested and Finalized by: Andrea Madigan-Wilken

 

What can I say about vegetarian food and vegetables in general.... boring, I've never been a fan. As a vehicle for cheese or sauce, o.k. , other than that I am a 34 year old picky kid. Some things though have changed my feelings toward veggie dishes, this being one of them. Enjoy!

 

Ingredients:

4 oz. cellophane noodles

1 1/2 shredded carrot

2 tsp. sesame oil

2 tbsp. toasted sesame seeds

2 cloves garlic, crushed

1 oz. chopped cilantro or parsley

1 1/2 cups shredded cabbage

3 shallots, finely minced

2 tbsp. lemon juice

1 1/2 tbsp. light soy sauce

 

 

Directions:

• Place noodles in a bowl and pour over boiling water to cover. Let stand 10 min. Drain and set aside.
• Heat Oil in frying pan over high heat. Add garlic and stir fry for 1 min.
• Remove pan from heat and add shallots, lemon juice and soy sauce. Continuously whisk until mixture has cooled slightly.
• Transfer to a small bowl and place in refrigerator to chill.
• In a large bowl toss together noodles and carrot and cabbage.
• Pour sauce over top of noodles and toss well. Serve chilled or at room temperature. Enjoy!