Wednesday, July 20, 2011

Baby Meals #2 Vegan Hummus, Falafel and Greek Salad

Thanks to my beautiful friend Elizabeth for bringing this delicious vegan, gluten-free dinner to us after Cole was born. We made it again a few nights ago. Absolutely delicious!

Blend together:
1/4 cup sesame seeds
1/4 cup olive oil
1/4 cup lemon juice
3 to 3 1/2 cups cooked garbanzo beans (or 2 cans)
2 garlic cloves (adjust according to taste desired)
1 tsp ground cumin
up to 1/2 cup water to thin the hummus, if necessary

Season with sea salt, to taste.

The quality of the oil and the freshness of the lemon juice make a big difference in this hummus, but it's delicious any way it's prepared.

This recipe calls for soaked but uncooked beans. They will be cooked in the final step. First, soak 2 1/2 cups of dried garbanzo beans in cool water in a covered container for 24 hours. After the beans are soaked and rinsed, finely chop them in the food processor with:

1 onion
4 cloves garlic, or to taste
1/2 to 1 cup cilantro leaves
2 tsps ground coriander
2 tsps ground cumin
1 tbsp sea salt
1 tsp black pepper
1 tsp cayenne pepper
2 tbsps lemon juice
2 tbsps olive oil
1 tbsp cornmeal

Let this mixture sit in the refrigerator for at least two hours before cooking. Form into small balls and fry in olive oil until crisp all around. This recipe makes a lot, but I only fry what we want to eat right away. The next day, we can fry the rest to have "leftovers" that are hot, fresh, and delicious.

Greek salad dressing
Mix together:
1/2 cup olive oil
2/3 cup red wine vinegar or balsamic vinegar
3 tbsps fresh lemon juice
1 1/2 tsp garlic powder
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
salt and pepper to taste

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