Daily Vegan Lunch for 15 December, 2013: Spinach Falafel

vegan spinach falafel IMG_3828Shown with roasted fingerling potatoes that look like sausages and taste like what you’d expect: mini baked potatoes.

FALAFEL INGREDIENTS:

1 fifteen ounce can chickpeas (about 1.5 cups) rinsed and drained
1 cup frozen spinach, thawed
2 cloves garlic, roughly chopped
1 teaspoon salt or to taste
1 tablespoon fresh lemon juice
2 tablespoons tahini
4 tablespoons plus one tablespoon any type of flour, I used chickpea flour
1 teaspoon cumin
Oil for frying

CREAMY TAHINI SAUCE INGREDIENTS:
1 clove garlic, chopped
1 tablespoon vegan cream cheese (I used homemade cashew cream cheese recipe from 5 September)
1 tablespoon tahini
1/3 cup water
Salt to taste

DIRECTIONS:

Make the falafel.  In a blender or food processor, combine chickpeas, spinach, garlic, 2 tablespoons tahini, cumin, lemon juice, and salt.  Process until it is almost but not quite a paste.

Transfer chickpea mixture into a bowl and add 4 tablespoons of flour, stirring in completely.  Put remaining tablespoon of flour in the middle of a plate or small cutting board.

Heat about 1 inch of oil in a pan that IS NOT NON-STICK to the smoking point.  I prefer to use a small cast iron pan for this.

Put flour on your hands from the plate and use your flowered hands to roll several meatball sized blobs of chickpea-spinach mixture.  The mixture will be a bit sticky.  Flatten each ball a little to make a flatter shape.  Drop them (carefully) into the hot oil and fry for 2-3 minutes each side or until browned.  Turn them over in the oil once.  Makes about a dozen falafels depending on ball size.

To make the sauce, combine veggie cream cheese, garlic, and tahini in a small bowl, mash together.  Add water a little at a time, stirring in as you go until it is the right thickness for you.  Add salt to taste.

Serve the falafels in oven-warmed pita bread with some shredded or chopped cucumber and tahini sauce.

Daily Vegan Lunch for 7 February, 2013: Tofu Chèvre Pizza

tofu chèvre pizza

This recipe is adapted from Dairy Free and Delicious by genius chefs Jo Stephaniak and Bryanna Clark Grogan.

This recipe is hard to blend in a blender because it is so thick. I had to use my blending stick/wand thing.

Tastes eerily similar to goat cheese though, texture is dead on.

pic of blending stick

TOFU CHÉVRE INGREDIENTS

13 ounces firm or extra-firm silken tofu (the contents of one Mori-Nu brand aseptic brick)
2 tablespoons shiro (white) miso
1.5 teaspoons agar powder or 2.5 tablespoons agar flakes
2 tablespoons tahini or 2 tablespoons sesame seeds
4 teaspoons lemon juice
2 tablespoons vegetable oil
1/4 cup cashews
4 teaspoons lemon juice

DIRECTIONS

Combine all ingredients in a small bowl or large measuring cup, blend with stick blender. Scoop out tofu chévre into a small pan on medium heat until it bubbles. Alternately, put it in the microwave for 3 minutes, stopping and stirring every minute. Once it has chilled, tofu chévre can be rolled into balls or logs.

FOR A SINGLE PIZZA

1 pita bread, toasted
1/2 cup pizza or pasta sauce heated in microwave and spread on top
Dollops of tofu chévre