Finally, a vegan meal worth blogging about!!! I’ve gotta be honest with you- this detox business is tough. We’re not supposed to have peas or beans until next Monday, when we can also have fish. However, we’ve had about enough of this nuts and veggies only business. So, we’re taking the liberty to add beans into the mix- today. We are gonna try to hold off on the fish until Monday, but we’ll see how it goes. As far as I’m concerned, we’re cleansed. And completely calorie deficient.
So, with the addition of beans, we’re still Vegan for the rest of this week, but, mercifully, get an additional option for lunch/dinner. And, as I said before, I get most of the my inspiration for vegan/vegetarian dishes from Indian/Mediterranean cultures. Interestingly enough, it gives me the opportunity to experiment with these dishes I rarely make otherwise. Tonight’s concoction was so delicious, Hubby told me I HAD to blog about it, so here we are.
I call it a Falafel Tower:
Bottom: Black Eyed Pea Hummus
Next layer up: Falafels
Next layer up: Sesame-Thai Cabbage Slaw
Top: Red Pepper slices
So, so delicious. (And vegetarian, and vegan.)
The falafels I made using a Falafel mix. Most grocery stores now carry falafel mix; my whole foods co-op carries a delicious organic version. It’s easy and delicious, just mix the batter, shape into 3″ patties, and fry in olive or canola oil (much like a Salmon or Crab Cake).
The hummus was made using leftover Black Eyed Peas we had on New Year’s Day (it’s tradition), but you could use fresh or canned beans in any variety. This recipe is incredibly versatile, and if you (or someone you cook for) loves a bean dip, give this one a try!
Any Bean Hummus
Makes about 2 cups
1 can Beans, any variety, drained
1 large clove Garlic, skinned
1/4 tsp. each Tumeric, Curry, and Cumin
1/2 tsp. Paprika
Pinch Salt & Pepper
1 Tbsp. Olive Oil
Sprinkling of Cayenne Pepper, if you like it hotter
Add all of the above ingredients to a food processor. Blend together until a creamy consistency. Serve with warm pitas, veggie slices (red peppers, tomatoes, cucumbers, carrots, celery), or with falafels!
Sesame-Thai Cabbage Slaw
(serves 4)
1 bag shredded cabbage
3-4 tomatoes, sliced into wedges
2 green onions, chopped
1 recipe Sesame-Thai dressing (follows)
Combine all ingredients in a bowl & let marinate for at least 10 minutes. Serve.
Sesame-Thai Dressing
(serves 4-6)
1 1/2 Tbsp. Canola or Olive Oil
2 Tbsp. Apple Cider Vinegar
1/2 Tbsp. Toasted Sesame Oil
1 clove of garlic, minced
1/4 tsp. each of Tumeric, Paprika, and Curry
In a medium bowl, whisk all ingredients together. Best if made the night before, but still awesome if used immediately.
I guess we’ll be making these towers long after this (short-lived) vegan phase has passed! I look forward to a glass of Pinot Noir with it, next time!