Advent is another vegan season for us. And as I get older the more I fall in love with "ethnic" foods. Such as Arabic, Indian and Mexican. There are many varieties in the spices that we don't have in American food and the more I eat it, the more it becomes comfort food. These are some staples with the traditional Chick Pea that are our favorites.
The hummus and the falafel recipe both require a food processor. I was 36 years old before I bought my first processor (just last year). I really thought I didn't need one...and I didn't. But there were more and more things that I just couldn't make like the recipe stated...so I cleaned out space in my cupboard and bought a used one. I'm so glad I did!
Note on the beans. I LOVE sprouting beans (as of this update 3/14/2019 I try sprouting all the beans before cooking them...) It takes an extra day or two but your tummy will be much happier with you. If there are certain beans your body can't tolerate try sprouting them first and see what happens. Try lentil hummus too, sprout them first. I have soy beans that I sometimes add in to my garbanzo beans when I make it too, ups the protein and helps get rid of my stash.
Hummus
This recipe was given to me by a special friend...but this never had enough FLAVOR so I am altering it and adding in more good stuff 3.14.2019.
3 cans garbanzo beans - one with juice and two drained. Coarsely grind in a food processor. Save some juice in case you need more liquid later. Please note if it's canned from the store if there is salt or not, I almost always make my own beans, usually sprouted first, so I don't have any salt in mine.
1/2 c. lemon juice
1/2 c. tahini (I have used almond butter with good results)
1 Tbs cumin (this is not in many other recipes I see, I think it's a secret ingredient, I have only left this out of my basil pesto flavored hummus otherwise keep it in...)
2 tsp salt (probably less if your beans are pre salted, but probably more if they weren't salted)
Olive Oil -while processor is running, drizzle in about 15-20 seconds worth of olive oil (I have used peanut oil when we were fasting from olive oil, I have seen sunflower oil suggested too)
8-12 cloves minced garlic
Season variation of the day we have made:
Herb Hummus: thyme, sage, oregano, black pepper, two tsp each of the herbs and 3/4tsp of pepper
Paprika Hummus: Smoked paprika 2-3 tsp smoked and regular paprika, 6-10 shakes cayenne pepper, (everyone likes this one)
Basil pesto Hummus: I use a premade-pesto packet or two in place of cumin and other spice (soooo good, everyone loved this!)
Indian Hummus: 2tsp Garam Masala, 1tsp coriander, 1tsp garlic powder 1tsp onion powder, 1/2 tsp. ginger, 1tsp black pepper. Also used melted coconut oil for half of the oil to add the flavor.
Haven't had a chance to make these kinds yet:
Za'atar Hummus: Za'atar contains salt! We love za'atar but can't always find it, if you're Arabic you probably know where to find it and you obviously already know how to make hummus so you're likely not reading this blog post...)
Chives/scallions Hummus.
Roasted red pepper Hummus, top with pinenuts!
Olive Hummus
Add more seasonings 'till it tastes right. Try extra salt first, then tahini, lemon, olive oil. Flavors will blend if you let it refrigerate overnight. Process the heck out of it, the longer it stays in the blender the better it gets.
Before serving drizzle over with sumac, paprika or cayenne. Drizzle with olive oil. Serve with pita or chips.
Pita Bread
This recipe was given to us by the same friend. It is our go-to pita recipe now, I have made it twice this week already.
2 c warm water
2 Tbl dry yeast
-let yeast proof-
1 1/2 tsp salt
2 Tbl olive or veg oil
5 cups flour
extra flour
Mix the 5 cups of flour into the wet ingredients. You want an almost sticky dough.
Let rise 'till doubled. Preheat oven and baking sheets at 450-500 degrees F. Punch down. Pull apart into 2" balls, form balls, place on a well floured surface. Starting with first formed balls (they have risen some by now) roll them out (remember extra flour) and place how ever many will fit on a baking sheet. They should take about 8-10 minutes to puff up and bake. Best to store in a bag right away to keep them soft and pliable. If you used too much flour they will be much more crispy and not as soft.
Falafels
For this recipe I give full credit to The Shiksa in the Kitchen. Her recipe is fantastic. It is the first and only one I have tried making from scratch (I used to buy boxes of falafel mix, a great alternate!) But after I bought the 25lb bag of dried chick peas I was committed to finding ways to use them. This recipe is so good and easy, it's worth trying. I think the reason I like it so much is it works perfectly and I never changed it.
1 lb (2 cups) dry chick peas/garbanzo beans
-cover with 3" of water and let them soak overnight or sprout them over a couple of days-
1 small onion, rough chopped
1/4 c chopped fresh parsley (I have used dried)
3-5 cloves garlic (she likes roasted)
1 1/2 Tbl flour
1 3/4 tsp salt
2 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
1/4 tsp cayenne pepper (I almost always skip the hot stuff)
Pinch of ground cardamom
Veggie oil for frying (grapeseed, canola, or peanut)
Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom. Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't overprocess, you don't want it turning into hummus! I prefer mine more fine than coarse. Pour out into a bowl, mix with a fork, fish out large chunks, cover with plastic wrap and refrigerate one or two hours.
This is the part where she lists all sorts of suggestions if it's not behaving itself and variations on the recipe. I'll skip to the frying...
Fill a skillet with oil to 1-1 1/2 inches. Heat slowly over medium heat. Form some falafels into round balls or small patties...I prefer small egg shapes I make with my table spoons. Fry for 2-3 minutes on each side to brown. Turn down heat if it goes much faster, heat up if it's too slow.
Drain on paper towels. Serve them traditionally with hummus and tahini sauce...or our favorite way is in a pita with lettuce, onion and tomato with some tzatziki sauce.
She also recommends other "add ons" such as:
Israeli salad
dill pickles
tabouli
french fries
sprouts
cucumber slices
roasted peppers
roasted eggplant
sunflower seeds
feta cheese
yogurt
Tzatziki Sauce
This is my "vegan version" of it. It's not as great as the sauce made with the yogurt, but it's a great sub-in if you don't eat dairy. Some people also prefer it with sour cream.
1 cucumber -peel, de-seed, and grate or chop very finely, put to drain in a sieve or cloth-
1 cup Vegeniase (you could try soy yogurt, but I always have Vegenaise on hand)
1 Tbl lemon juice
3 cloves garlic, minced
1 Tbl chopped fresh dill (I use dry if it's winter)
salt and pepper to taste
Combine and let refrigerate 1-2 hours.
Slather it on everything and enjoy!
And just for fun...every time I make hummus or falafels we must watch GoRemy's "Falafel Song" and the "Hummus Rap". They are a hoot.
The hummus and the falafel recipe both require a food processor. I was 36 years old before I bought my first processor (just last year). I really thought I didn't need one...and I didn't. But there were more and more things that I just couldn't make like the recipe stated...so I cleaned out space in my cupboard and bought a used one. I'm so glad I did!
Note on the beans. I LOVE sprouting beans (as of this update 3/14/2019 I try sprouting all the beans before cooking them...) It takes an extra day or two but your tummy will be much happier with you. If there are certain beans your body can't tolerate try sprouting them first and see what happens. Try lentil hummus too, sprout them first. I have soy beans that I sometimes add in to my garbanzo beans when I make it too, ups the protein and helps get rid of my stash.
 |
| I canned 14 pints of chick peas on Saturday and made a giant batch of hummus for coffee hr on Sunday. We're ready for Advent! |
Hummus
This recipe was given to me by a special friend...but this never had enough FLAVOR so I am altering it and adding in more good stuff 3.14.2019.
3 cans garbanzo beans - one with juice and two drained. Coarsely grind in a food processor. Save some juice in case you need more liquid later. Please note if it's canned from the store if there is salt or not, I almost always make my own beans, usually sprouted first, so I don't have any salt in mine.
1/2 c. lemon juice
1/2 c. tahini (I have used almond butter with good results)
1 Tbs cumin (this is not in many other recipes I see, I think it's a secret ingredient, I have only left this out of my basil pesto flavored hummus otherwise keep it in...)
2 tsp salt (probably less if your beans are pre salted, but probably more if they weren't salted)
Olive Oil -while processor is running, drizzle in about 15-20 seconds worth of olive oil (I have used peanut oil when we were fasting from olive oil, I have seen sunflower oil suggested too)
8-12 cloves minced garlic
Season variation of the day we have made:
Herb Hummus: thyme, sage, oregano, black pepper, two tsp each of the herbs and 3/4tsp of pepper
Paprika Hummus: Smoked paprika 2-3 tsp smoked and regular paprika, 6-10 shakes cayenne pepper, (everyone likes this one)
Basil pesto Hummus: I use a premade-pesto packet or two in place of cumin and other spice (soooo good, everyone loved this!)
Indian Hummus: 2tsp Garam Masala, 1tsp coriander, 1tsp garlic powder 1tsp onion powder, 1/2 tsp. ginger, 1tsp black pepper. Also used melted coconut oil for half of the oil to add the flavor.
Haven't had a chance to make these kinds yet:
Za'atar Hummus: Za'atar contains salt! We love za'atar but can't always find it, if you're Arabic you probably know where to find it and you obviously already know how to make hummus so you're likely not reading this blog post...)
Chives/scallions Hummus.
Roasted red pepper Hummus, top with pinenuts!
Olive Hummus
Add more seasonings 'till it tastes right. Try extra salt first, then tahini, lemon, olive oil. Flavors will blend if you let it refrigerate overnight. Process the heck out of it, the longer it stays in the blender the better it gets.
Before serving drizzle over with sumac, paprika or cayenne. Drizzle with olive oil. Serve with pita or chips.
Pita Bread
This recipe was given to us by the same friend. It is our go-to pita recipe now, I have made it twice this week already.
2 c warm water
2 Tbl dry yeast
-let yeast proof-
1 1/2 tsp salt
2 Tbl olive or veg oil
5 cups flour
extra flour
Mix the 5 cups of flour into the wet ingredients. You want an almost sticky dough.
Let rise 'till doubled. Preheat oven and baking sheets at 450-500 degrees F. Punch down. Pull apart into 2" balls, form balls, place on a well floured surface. Starting with first formed balls (they have risen some by now) roll them out (remember extra flour) and place how ever many will fit on a baking sheet. They should take about 8-10 minutes to puff up and bake. Best to store in a bag right away to keep them soft and pliable. If you used too much flour they will be much more crispy and not as soft.
 |
| A bowl of hummus and fresh pita. |
Falafels
For this recipe I give full credit to The Shiksa in the Kitchen. Her recipe is fantastic. It is the first and only one I have tried making from scratch (I used to buy boxes of falafel mix, a great alternate!) But after I bought the 25lb bag of dried chick peas I was committed to finding ways to use them. This recipe is so good and easy, it's worth trying. I think the reason I like it so much is it works perfectly and I never changed it.
1 lb (2 cups) dry chick peas/garbanzo beans
-cover with 3" of water and let them soak overnight or sprout them over a couple of days-
1 small onion, rough chopped
1/4 c chopped fresh parsley (I have used dried)
3-5 cloves garlic (she likes roasted)
1 1/2 Tbl flour
1 3/4 tsp salt
2 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
1/4 tsp cayenne pepper (I almost always skip the hot stuff)
Pinch of ground cardamom
Veggie oil for frying (grapeseed, canola, or peanut)
Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom. Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't overprocess, you don't want it turning into hummus! I prefer mine more fine than coarse. Pour out into a bowl, mix with a fork, fish out large chunks, cover with plastic wrap and refrigerate one or two hours.
This is the part where she lists all sorts of suggestions if it's not behaving itself and variations on the recipe. I'll skip to the frying...
Fill a skillet with oil to 1-1 1/2 inches. Heat slowly over medium heat. Form some falafels into round balls or small patties...I prefer small egg shapes I make with my table spoons. Fry for 2-3 minutes on each side to brown. Turn down heat if it goes much faster, heat up if it's too slow.
Drain on paper towels. Serve them traditionally with hummus and tahini sauce...or our favorite way is in a pita with lettuce, onion and tomato with some tzatziki sauce.
She also recommends other "add ons" such as:
Israeli salad
dill pickles
tabouli
french fries
sprouts
cucumber slices
roasted peppers
roasted eggplant
sunflower seeds
feta cheese
yogurt
Tzatziki Sauce
This is my "vegan version" of it. It's not as great as the sauce made with the yogurt, but it's a great sub-in if you don't eat dairy. Some people also prefer it with sour cream.
1 cucumber -peel, de-seed, and grate or chop very finely, put to drain in a sieve or cloth-
1 cup Vegeniase (you could try soy yogurt, but I always have Vegenaise on hand)
1 Tbl lemon juice
3 cloves garlic, minced
1 Tbl chopped fresh dill (I use dry if it's winter)
salt and pepper to taste
Combine and let refrigerate 1-2 hours.
Slather it on everything and enjoy!
 |
| Here is Shiksa's beautiful photo of her falafel. |
