Thursday, May 16, 2019
This first meal is inspired by Spring Garden Show’s first food demonstration on Thursday, 4.25.19, where Chef Amar Santana from The Hall Global Eatery demonstrated three simple recipes. But I will veganize them before posting them here. I might also add some vegetarian alternatives.
The first recipe is Crispy Falafel.
Ingredients include 1 cup of dried garbanzo beans–which should be soaked in water overnight and at room temperature, 2 garlic cloves, 1 small shallot, ½ cup flour or 1 cup of gluten-free chickpea flour, 1 tablespoon of baking powder, ½ cup parsley, ½ cup cilantro, 1 lemon—which should be juiced and zested, 2 teaspoons of black sesame seeds, 1 tablespoon of toasted ground cumin, 1 tablespoon of toasted whole cumin seeds, 2 teaspoon of ground coriander, 2 tablespoons of olive oil, 1 teaspoon of red chili flakes, and 2 tablespoons of salt.
Drain the garbanzo beans and place into a food processor. Grind them until smooth texture. Then, add the rest of the ingredients. Puree contents until it is mixed well. Use an ice cream scoop spoon to make small balls, and place them on a pan. Fry at 350 degrees F until falafel balls are crispy and golden. Serve warm with some Lebnah(vegetarian because it is plain yogurt or kefir plain yogurt) and maybe olive oil.
Citrus Lebnah recipe: (lebnah is yogurt, which is vegetarian. If I feel like eating vegetarian, then I might buy the Kefir Lebnah. For vegan, I use mashed creamy avocado).
1 cup of Lebnah or 1 avocado, 1 lemon—which should be juiced and zested, and salt/pepper.
Mix all the ingredients together in a bowl. Refrigerate until ready to eat.
2nd recipe was seafood. So, I will veganize it into tofu.
Ingredients for Celery Puree include 8 ounces of celery root, 1 mashed avocado—which is equated to 1 cup of heavy vegan cream, 1 peeled garlic clove, and some salt and pepper.
Peel and chop celery root, before placing into a pot. Cover with creamy avocado. Cook on medium heat. Place celery root and cream avocado mixture into a blender, and puree until smooth texture. Add some salt and pepper. Chill. (Since it is vegan, I think it can be made without being cooked).
Putting dish together:
Ingredients include pack of firm tofu—chop into cubes, 2 lemons—juiced and zested, olive oil, 2 teaspoon of chopped chives, 1 tablespoon of crispy quinoa—which can be found in cereal section, 1 teaspoon of olive oil, sliced black truffles. Mix ingredients into a bowl.
3rd recipe is Grilled Marinated Vegan Kebabs with Spicy Hummus
Ingredients: For vegan kebab, you can use chopped firm tofu cubes and your choice of veggies and fruits. You will also need 2 tablespoons of saffron water, 1 tablespoon of plain yogurt (vegetarian) or 1 small avocado (vegan), 2 tablespoons of kebob seasoning, 1 lemon—juiced, and salt.
Combine all ingredients, except the chopped tofu, and mix well. Add the cubed tofu, veggies and fruits to marinate.
Vegan Kebab Seasoning ingredients include dried ginger, paprika, turmeric, grounded annatto seeds, dried mustard powder, grounded cumin, grounded fennel seeds, and Persian died limes. Use 1 teaspoon of spices, toasted and grounded. Blend well, and place in a dry place for later use as Vegan Kebab Seasoning.
Spicy Hummus ingredients include 4 cups of cooked garbanzo beans, 6 peeled garlic cloves, olive oil, 1 tablespoon of toasted ground cumin, 2 tablespoons of sambal pepper paste, 2 teaspoons of cayenne pepper, ¼ cup of lemon juice, 1 cup of tahini, 2 piquillo peppers, and some salt and pepper.
Grain garbanzo beans, but keep some liquid. Add all ingredients into a food processor and blend well. Check to make sure it is creamy texture and seasoning is adequate. Place hummus mixture into a bowl, and add some olive oil on top.