Tag Archives: organic food

Falafel with Spinach and Cilantro

Who doesn’t love falafels?? A plant-based vegan protein-packed food that is ever so delicious. Whether it is in sandwiches or salad toppings or cooked in sauce, falafels are versatile and very easy to make at home.

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Did you know Chickpeas are the oldest consumed crop in the world? Besides the historical fact, they do help keep you full and balance your blood sugar levels. Add spinach and fresh herbs to that and you are looking at a nutrient loaded food that is so good for your body.

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I was experimenting with a healthier version that is not deep fried and these turned out amazing.

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  • Servings: many
  • Difficulty: easy
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A nutrient and power packed versatile food .

Ingredients

  • 2 cups of dried garbanzo beans
  • 1 cup of chopped cilantro and parsley
  • 1 packed cup of fresh baby spinach
  • 1 cup chopped green onions
  • 5-7 cloves of garlic
  • 1 whole jalapeno pepper
  • 1/2 cup chopped mint
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp Himalayan salt ( adjust to taste)
  • 2 tbsp baking powder
  • 1-2 tbsp toasted sesame seeds
  • 1/2 cup olive oil
  • 2 tbsp roasted sesame seeds
  • Grapeseed oil for frying

 

Directions

  • Soak the garbanzo overnight in 1 tbsp of baking powder
  • Rinse when ready to make and set aside
  • In a food processor add the soaked garbanzo with the rest of the ingredients except for the sesame seeds and process into a paste.
  • The olive oil should be enough to hold the dough together ( if the dough is too soft you can add some chickpea flour to bind it)
  • Roll into balls add the sesame seeds to coat.
  • Let the balls chill in the fridge for 30 mins.
  • You can deep fry these but I use a cast iron pancake pan (Takoyaki Pan) to fry these to keep it healthier.
  • Serve with a tahini garlic sauce or a yogurt mint sauce.

Joining the Fiesta Friday party with cohost  Jhuls @ The Not So Creative Cook.top 20 tips

Za’atar Roasted Chicken and Cauliflower

We are waiting for spring on the east coast so patiently but it keeps testing our patience. The first day of spring has come and gone bringing beautiful snow with it…..cold days, blossoms annoyed to be out in this cold and leaves struggling to show their faces.. I am trying to brighten up the “almost spring” spirit with some amazing fresh ingredients and flavorful spices like Za’atar.

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Za’atar is a blend of herbs and seeds often used in the Middle Eastern cooking. I bought my Za’atar mix from a local middle eastern store but you can always make it at home and use your variations of this herb and spice blend. Typically, za’atar is a blend of dried thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt. Mine also included roasted flour.IMG_8849-1

The lemon zest is a key ingredient enhancing the flavors so beautifully so don’t skip that.

The chicken comes out tender and juicy, and you can prep this recipe a day or 2 ahead on time, keeping it in the fridge until you are ready to roast

 

IMG_8845-1The cauliflower steak is also as simple as it can be, sliced, sprinkled with the spice blend and roasted until brown. It is a delicious, healthy and gluten-free side for any occasion.

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I do tend to make and store a lot of fermented foods so served it with a side of grated Daikon radish pickle.  You can find some of my pickle recipes on my blog

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Za’atar Roasted Chicken and Cauliflower

  • Servings: 4-6
  • Difficulty: easy
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A spice and lemon roasted chicken, tender and juicy accompanied by roasted cauliflower .

Ingredients

Chicken:

  • I whole chicken skin on cut up in pieces
  • 2 tablespoon Za’atar spice blend
  • 1 1/2 tablespoon crushed garlic
  • 1 tablespoon crushed fresh ginger
  • 1 tsp cayenne pepper
  • 1 tsp cumin powder
  • Pink Himalayan salt – to taste
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1/2 cup grapeseed oil

Cauliflower:

  • 1 head of organic cauliflower
  • 1 tablespoon Za’atar
  • 2 tablespoons of grapeseed oil
  • Pink salt to taste

Directions

  • Make some knife incisions or cuts in the chicken pieces for the marinade to get in. Pat dry.
  • Mix all the ingredient together for the chicken and rub it in the chicken pieces thoroughly.
  • Store overnight or longer
  • Roast at 400 degrees for 45 -55 minutes until golden brown
  • Slice the cauliflower like large steak pieces
  • Sprinkle with the Zataar spice and some grapeseed oil on both sides.
  • Roast at 400 degrees for 30 mins or until browned  slightly
  • Serve beautifully

You can serve this with a salad or pickles. I have here some Diakon Pickle with fresh radishes and an arugula walnut pesto ( will post the recipe soon).

This is a fun week for another reason. There is a fab party at Angie’s Fiesta Friday and I am co-hosting with Petra. Petra’s blog has one of the most creative recipes with fresh ingredients that I have seen and so do check it out!

Coconut Flour Tostadas with Cilantro Steak

Spicy tangy flavors seem to make everything better for me….the sense of the spice, the heat and the sour is a dance on the taste buds.

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In a quest to make gluten free tostadas I have experimented with flours quite a bit which have resulted in as many fails as successes. A combination of coconut flour with some almond flour added in seems to hold it’s own for me. I have seen people add xanthan gum so the dough becomes pliable but I did not have any so went without.

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There are layers of flavors in this recipe.

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With the dough in place, I started with grated beets and carrots and marinated them with lemon juice and salt for 5 mins.

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The steak is grass fed organic and turns out just amazing

The Cilantro sauce is a staple in my kitchen and I have used it as a marinade and topping. You can find the recipe below and another version here.

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CilantroChutney-5702Now to the fermented red cabbage….just delicious and so good for you. This add the right amount of tanginess and crunch.

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This dish is topped with fresh watercress and a sprinkle of goat cheese.

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Coconut Flour Tostadas with Cilantro Steak

  • Servings: 2
  • Difficulty: easy
  • Print

a gluten free tostada layered with steak and fermented vegetables

Ingredients

Tostadas

  • 1 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 2 organic eggs
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp cayenne pepper
  • Cold water for the dough

Beet and carrot salad

  • 1 beet and 1 carrot – grated
  • Juice of 1 lemon
  • 1 tsp grated lemon peel
  • Pink salt

Steak

  • 1-2 portions of organic grass fed steak

Cilantro Sauce

  • 1/2 bunch fresh cilantro ( 2 cups)
  • 1/2 cup olive oil
  • 1/3 cup rice wine vinegar
  • 3 garlic cloves, peeled
  • 2 serrano chilies
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Watercress leaves and goat cheese for garnish

Cabbage Pickle: Recipe can be found here

Directions

  • Blend the ingredients for the Cilantro sauce adjusting the salt to taste
  • Marinate the steak in the cilantro sauce for an hour or overnight if you have the time.
  • Combine the ingredients for the beet and carrot salad and set aside
  • For the tostadas, combine the flour, oil salt, pepper and eggs. Add water in small increments, just enough for the dough to come together. It will be crumbly.
  • Using a tortilla press between plastic wrap, press the tostadas out gently. You have to be careful as the dough is crumbly with the gluten and it may take a couple of tries.
  • Pan fry in olive oil until both sides are browned.
  • Grill the steak, 5 mins on each side and let it rest for 5 mins. Slice in  2 inch pieces.
  • Using the tostadas as a base, top with the beet mixture, steak pieces, red cabbage pickle, cilantro sauce and watercress
  • Top with goat cheese or any other cheese you prefer.
  • Serve with a side of the cilantro sauce.

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Jhuls is the solo cohost this week at Fiesta Friday. Do check out her blog at  Jhuls @ The Not So Creative Cook
Also linking up on Saucy Saturdays

Vegetables in Creamy Cashew Curry

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A easy oil free curry recipe is possible. The richness of the cashews is what elevates the taste and makes it rich and creamy. Quick and simple enough to be made on weekdays. I actually make the curry paste in a large batch and use it over the week with different vegetables and cheese (paneer) dishes.  In this recipe I have used cauliflower, peas and mushrooms. Served with home made Naan (made with wheat, spelt and rye) but it will be equally delicious with rice and a side of pickles.

For the curry, blend together:

1/2 cup of soaked cashews

2 tomatoes

1 small red onion

5-6 cloves of garlic

1 inch of ginger

1 tsp coriander pwd, 1 tsp cumin, 1 tsp tumeric, 1/2 tsp garam masala,  1 whole green chili, 1/2 tsp chili pwd, salt to taste

1/2 cup Kefir ( or yoghurt, i used kefir to give it a tangy taste)

1/2 cup water( if needed)

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Pour the paste in a heavy bottomed pan and let it cook until it thicken probably about 15 minutes, stir occasionally

Add chopped cauliflower, peas and chopped mushrooms ( all organic). Cook on medium heat until the veggies are cooked and the curry has come together. Squeeze half a lime and top with fresh cilantro before serving.

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Weekend Brunch

Weekend brunch: All organic wholesome and delicious brunch for a spring morning…one of those weekends when a dose of vitamin rich organic food will infuse your whole day with energy. The juice is green, freshly made with Kale, Apples, Celery, Carrots and Aloe…..the plate has a Bulgar and Flax Pulao made in cinnamon and vegetable broth and infused with onions and tomatoes….the side are scrambled eggs with earthy mushrooms topped with fresh watercress. A brunch like this warms your soul.

Weekend Brunch
Weekend Brunch