I am lost as to what number I'm on. This has been a fun experiment. The last two things I did had their inspiration with Vegan Unplugged, but I used my own totally different recipes. I made falafal with tofu tzatziki and buckwheat pilaf. Soon I'll post my menu and shopping list.
2 c. (or 1 can) chick peas/garbanzo beans, drained
1 clove garlic, pressed (or 1 t. powdered)
1 t. dried mint
salt and pepper to taste
½ cup brown rice flour
a few drops olive oil
Oil and heat pan over medium low heat. Mash ingredients to a paste and cook by 1T. patties until brown on each side.
1 c. buckwheat
1/2 c. chopped mushrooms ( or 1 small can)
1 grated carrot (or 1/4 c. dehydrated carrot)
1 small onion, minced (or 2 t. powdered)
1 clove garlic, pressed (or 1/2 t. powdered)
1 handful parsley, minced (or 1 T. dried)
salt and pepper to taste
2 c. broth
Over lowest heat, saute onion, carrot, mushrooms and garlic until golden. (or add everything to the pot) Add all other ingredients. Bring to a boil. Simmer 10 min. (or remove from heat and wrap in towels for 30 min. or put in a thermal cooker for 10 min.)
The above is great on its own or delicious with tofu tzatiziki
1/2 c. firm silken tofu
1 T. lemon juice
1 large cucumber, peeled, seeded, coarsely shredded, and drained on paper towels for 20 min. (may omit if not available)
1 t. dried mint
salt and pepper to taste
Mash and mix tofu and lemon until smooth. Stir in other ingredients and enjoy after 20 min of mingle time.
Left over buckwheat pilaf is great in miso soup.
Kate's Kitchen
