Over the weekend, I helped host a friend’s Bachelorette party on the roof of an apartment building in Midtown Detroit. My food contribution was a homemade falafel recipe that I had made once before with success. [Others I’ve tried were not nearly as successful (can we say “falafel waffle”?)] Since we were expecting 20+ girls, I doubled the recipe. It did end up being just the right amount of food, but please beware, DO NOT double the recipe unless you are feeding 20 people. Even one batch is quite a lot of falafel 🙂
Now, two days later, people are still asking me for the falafel recipe, so I wanted to publicly share it, and give credit to its author, Elephantastic Vegan.
- 2½ cups / 500g dried chickpeas
- 2 onions
- 4 garlic cloves
- ½ teaspoon cumin
- lemon juice of 1 lemon
- 1 bunch of fresh parsley
- ½ teaspoon cayenne pepper
- ground pepper
- 2 teaspoons salt
- ½ teaspoon baking powder
- ⅓ cup / 30g besan/chickpea flour
- ⅛ cup / 30ml olive oil
- 1 teaspoon canola oil
- Put the dry chickpeas in a large bowl, cover with enough water (the chickpeas will double in size!) and let them sit covered overnight.
- Pre-heat the oven to 400°F/200°C.
- Peel the onions and garlic cloves. Put them in a food processor and chop.
- In a pan with a teaspoon of canola oil, add the chopped onions, garlic & cumin and let it cook on medium-high heat for about 5 minutes or until they starten to brown.
- Drain the chickpeas and then work in batches by adding the first batch into the food processor and chop until the pieces are really small (you don’t want to make hummus). In one batch add in the parsley to chop it as well. Repeat until all the chickpeas are used. Transfer everything to a huge bowl.
- Add the lemon juice, cayenne pepper, salt, ground pepper, baking powder and the onions and garlic. Mix well.
- Add in the chickpea flour and olive oil. Mix the chickpea mixture well and form little balls. If the dough does not stick together enough, add more chickpea flour and oil.
- Put the falafel on a baking tray and put them in the oven for about 25 minutes or until they turn golden.
- You can eat the falafel like that or put them in a pan with a little oil for re-heating when you need them. They freeze very well, so you will have a nice stash of homemade falafel in your freezer, which is super convenient 😉
Note: For this party, I did fry them in a pan instead of baking them. It was a special occasion 🙂
Photo credit: Royce Mathew
The beautiful bride-to-be!
Know what is silly about popcorn?
Butter-flavoured microwave popcorn is consistently on Top 10 Worst Foods To Eat lists, but not a lot of people know that homemade popcorn can be one of the tastiest and healthiest snacks you can eat! Following is a simple recipe that produces the best popcorn you’ve ever made at home!
Coconut Oil Popcorn
- 2 T coconut oil
- 1/2 cup organic popping corn
- sea salt to taste
- (optional) additional melted coconut oil or grass-fed butter for drizzling
- Melt coconut oil over medium heat in a large pot with tight fitting lid.
- Add 2 corn kernels to the oil in the uncovered pot and wait for them to pop. Then, the oil is ready!
- Add the rest of the kernels, put the lid on, and shake every 10 seconds or so.
- When the popping slows down considerably, remove the pot from the heat and shake everything around for another 10 seconds.
- If you are drizzling with extra oil or butter do so now, otherwise just add your desired amount of salt and shake to coat.
Now it’s time to curl up and watch a movie! Last night we watched Birdman (or the Unexpected Virtue of Ignorance).
I love keeping my extra popcorn in an air-tight container and snacking on it throughout the week. If you’re lucky enough to have any extra! I know we didn’t.
Almond Milk White Russian -or- “Almond Russian”
- 1 ice cube
- 1 shot of vodka
- 1 shot of kahlua
- 1 shot of organic half & half
- almond milk to taste
Try it!! This creamy cocktail is sooooo good in the winter.
Cold Brew Coffee
- 1 pitcher
- 1 mesh strainer
- 1 cup coffee grounds
- cold water
- Add the coffee grounds to the pitcher.
- Fill the rest of the pitcher with water.
- Let it sit in the fridge overnight.
- In the morning, strain out the coffee grounds with a mesh strainer 2 or 3 times and return the coffee to the cleaned pitcher.
- (optional) Add more water until the pitcher is again full. I do this because my coffee comes out very strong. I suppose it will depend on your pitcher size and your desired coffee strength. Again, experiment with this; it is not an exact science.
Since these recipes are super simple and made with ingredients you already have around the house, I fully expect you to try them.
- 1 1/2 cups old-fashioned oats (make sure gluten free if allergic)
- 1/3 cup cashews, chopped
- 1 T ground flax seed
- 3/4 cup natural peanut butter
- 3 T honey or maple syrup
- 1/4 t ground cinnamon
- 3/4 cup (packed) grated carrot
- 1/3 cup raisins
- Thoroughly combine all ingredients in a large bowl.
- Form into comfortably sized balls, and refrigerate for at least one hour.
- Store in an airtight container for up to a week. If there are leftovers, pop them in the freezer to enjoy any time at a moment’s notice!
I love these little guys. They are perfectly satisfying when you feel like a quick, healthy snack. Forget processed granola bars! These are the real deal.
Adapted from Cookin’ Canuck
This weekend my friend Michelle was in town, en route from England to Portland, OR. This afternoon I gave her a tour of my city, Ferndale (which I consider the Portland of Michigan), and we gathered ingredients to make one of my favourite lunches. Everyone I serve it to loves it, and I hope you do too!
Kayla’s Famous Sunbutter Wrap
- lavash / wraps (best quality you can find, I found these gorgeous pink tomato wraps at a local Organic market)
- sunflower seed butter (you can find Sunbutter brand at most grocery stores)
- avocado, sliced
- tomato, sliced (preferably home-grown or from a friend or farmer)
- red onion, thinly sliced
- broccoli florets, chopped small
- romaine lettuce leaves
- Chop all of your vegetables.
- Lay out your wraps and spread sunbutter over one half, and hummus over the other half.
- Down the center, place 3 avocado slices, 3 tomato slices, a handful of red onion, a handful of broccoli, and a romaine lettuce leaf.
- Roll up your wrap, and use the sunbutter as “glue” to hold it together (I usually add a toothpick also to be safe).
(Feel free to switch up the veggies, or sometimes we add turkey. The most important things are the hummus, sunbutter, avocado and red onion.)
Michelle perched in my tree.
These look much more appetizing in space than they did on my plate.
You know that feeling when you try to go to bed and you can’t sleep because you are hungry? This is the perfect cure for that feeling! It can also be served as an appetizer, a dessert, a mid-morning or after-school snack. It is simple, requiring only 2 ingredients that you should already have in your pantry!
- medjool dates (Natural Delights are the best!)
- natural peanut butter (home made or make sure the ingredients list contains only peanuts and salt)
- Cut open your dates and remove the pits (very important!!!)
- Stuff with peanut butter.
- Watch your hunger pangs disappear!
This is a breakfast I first devised during a camping trip, and it has become one of my go-to quick-fix breakfasts for mornings before work.
Only three ingredients are required:
- Ezekiel Bread, toasted (Cinnamon Raisin is my favourite)
- Natural Peanut Butter (either make your own or make sure the ingredients list says only peanuts and salt)
- Organic banana slices. I usually buy large bananas, and cut them into 18 circles – enough for 2 pieces of toast!
Sometimes, like this morning, I sprinkle a little cinnamon on top! I find this to be a perfectly balanced breakfast. It is really funny, often times I picture what it would be like to be served this portion at a restaurant. That restaraunt would be laughed right out of business! It is a shame.