Monthly Archives: January 2015

Raw Shredded Salad with Ranch Dressing and Deviled Eggs

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Salad Ingredients I used what I had on hand – feel free to use your favorite veggies, or what you have on hand
1 head romain lettuce; thinly sliced
1 large carrot; shredded
1 red beet; shredded
stalk of 1 head of broccoli; shredded

Arrange each vegetable in a separate pile on a platter or in separate bowls or stack the separate vegetables on top of the lettuce on individual plates. *if making ahead, mix the shredded carrot with 1 teaspoon of fresh pressed lemon juice and 2 teaspoons of extra virgin olive oil to prevent browning.

Ranch Dressing
1/4 cup mayonnaise (homemade)
1 cup kefir
1 clove garlic; crushed
1 teaspoon fresh pressed lemon juice
1 teaspoon extra virgin olive oil
1/2 teaspoon sea salt
pinch fresh ground black pepper
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
1/2 teaspoon dry dill weed
1/8 teaspoon dry thyme

Combine all ingredients till well blended and pour into a bowl to serve over the salad or spoon over each individual plate to serve.

Deviled Eggs
8 eggs
3 Tablespoons mayonnaise
1 Tablespoon relish
1/2 Tablespoon spicy mustard
paprika to garnish

Hard boil the eggs – place eggs in a medium sized pot, cover with water, bring to a boil with lid on, reduce heat to simmer for 8 minutes – drain water, pour cold water over eggs to cool for 10 minutes, drain and repeat a few times then drain and peel eggs (gently tap eggs to crack shells and pick away then rinse any residual shell pieces).
Cut eggs in half, remove egg yolk with a teaspoon and place in a small bowl. Add remaining ingredients and mash together with a fork till well combined to make the filling.
Fill eggs. I use a teaspoon to scoop and butter knife to push the filling into the egg yolk hollow. Place on a plate, garnish with a sprinkle of paprika and serve immediately or cover and refrigerate.

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Falafel; the original vegan patty

DSC_0028FALAFEL– Modified from a recipe in “Jewish Foods for Festivals and Special Occasions” to be gluten free. Served here with a greens, tomato, avocado and tahini sauce.

1 1/3 cup dried chickpeas; soaked in water overnight
4 Tablespoons quick (or roughly ground) oats (traditionally bulgar wheat)
1 onion minced
5 cloves garlic; crushed
1/2 cup fresh parsley; minced OR 3 Tablespoons dry
3 Tablespoons ground cumin seed
1 Tablespoon ground coriander seed
1 teaspoon baking powder
1 teaspoon sea salt
pinch freshly ground black pepper
pinch cayenne (optional)
3 Tablespoons water
3-4 Tablespoons gluten free flour *see note below* (traditionally wheat flour)
canola or olive oil for frying

Grind chickpeas in food processor (or food grinder attachment of a KitchenAid) into a large bowl. Add oats, onion, garlic, spices and water. Let sit, covered at room temperature, for 45 minutes.  Mix in flour. Heat oil, 1/4 inch deep, in a large heavy bottomed (I use cast iron) skillet on medium high heat. Meanwhile, form the falafel mixture into small balls/patties and set aside on a tray or baking sheet. Gently place each formed patty in the hot oil and fry till browned and crispy on the bottom and sides then flip and fry on the other side till browned and crispy. Remove from pan onto a paper towel lined plate. Serve with tahini sauce (recipe below), salad, pita bread, hummuslabneh, etc.

*note- when using gluten free flour the addition of an egg can help bind the mixture together but is not necessary. Form one falafel and fry to test. I use Bob’s Red Mill and did not need an egg.

TAHINI SAUCE
1/2 cup sesame tahini
1/4-1/2 cup water
2 Tablespoons fresh pressed lemon juice
1 clove garlic; crushed
1/2 teaspoon sea salt
pinch black pepper
2 Tablespoons parsley/cilantro minced (optional)

Place all ingredients (start with 1/4 cup water) in food processor and blend till well combined. Add more water, 1 Tablespoon at a time, until the desired consistency is reached.