Bulgur Wheat Salad with Broad Beans and Radishes

 

photo and recipe credit to Beth Adamson

 

Procedure:

  1. Wash the bulgur wheat, place in a large pan of cold, salted water. Bring to a simmer, cook until just tender and drain.

  2.  Bring a large pan of salted water to a rolling boil. Add the broad beans to the pan. After 2-3 minute lift around half the bean from the water and refresh in ice water or cold running water to stop them cooking. Allow the remaining beans to continue cooking for another 2-3 mins and drain.

  3. Place the drained (more well-cooked beans) in a fast speed blender with the garlic, cumin, juice of half a lemon, dash olive oil and 1 tbsp water. Blend until completely smooth - if necessary add a splash more water, scrape down the sides of the blender and continue. Add 1 tbsp tahini and blend again until incorporated. If it’s still loose add another tbsp tahini and blend again. Season to taste.

  4.  OPTIONAL STEP: Pop the remaining unblended broad beans from their inner pods.

  5. Place the bulgur wheat, radishes, shallot, mint, parsley, broad beans in a mixing bowl. Dress with olive oil, salt and lemon juice to taste.

  6. Spoon the pureed bean mixture onto a serving plate and top with the bulgur wheat mixture and za’atar.

Ingredients:

Makes 4 portions
180g (1 cup) bulgur wheat
500g (2.5 cups) podded broad beans (fresh or frozen)
1 clove garlic
Pinch ground cumin
1-2 tbsp tahini 
1-2 lemons 
Good pinch za’atar
2 tbsp chopped parsley
2 tbsp chopped mint
6 breakfast/ small radishes, finely sliced
1 small shallot, finely diced
Salt & Pepper
Olive oil

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Saffron Scented Pilaf with Dried Fruit

 
 

Procedure:

  1. Rinse the basmati rice, till clear and soak the rice in water for 1 hour.

  2. Drain and keep it aside.

  3. Preheat a heavy Dutch oven, on medium high heat and add the oil, and add  the whole spices except cumin.

  4. Now add the cumin, when it starts to sizzle, add the drained rice and saute on medium heat until the rice is well coated with the oil.

  5. Now add the 2 cups of liquid and a tsp of salt

  6. When water starts boiling, lower the heat to simmer, cover and cook covered for 30 minutes. Turn off the heat and keep the lid to keep the steam to cook the rice to perfection.

  7. Garnish with dried fruit

Ingredients:

1 cup Basmati rice
2 cups water or vegetable stock
1 tsp salt

(Whole Masala)
1 cinnamon stick
1 bay leaf
2 cloves
2 tsp whole cumin seeds
1 tbsp sunflower oil

(For Garnish)
½ cup of dried fruit

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Cold Soba Noodle Salad

 
 

Procedure:

  1. To make the dressing: In a mason jar, combine all the Ginger Soy Dressing ingredients. Cover with lid and shake vigorously until evenly combined. Adjust to taste if needed. Set aside.

  2. Cook soba noodles according to package directions, until al dente, about 4-5 minutes. There's no need to add salt to the water. To be sure, test it after 3-4 minutes to check for doneness. When ready, immediately drain and rinse with very cold water to stop the cooking process. This will prevent the noodles from getting too soft.

  3. In a large bowl, toss the cooked soba noodles with the cilantro, cabbage, carrots, scallions, and the prepared dressing. Garnish with sesame seeds and sliced scallions. Serve immediately. Enjoy!

Ingredients:

9 ounces soba noodles - also known as buckwheat noodles
1 cup roughly chopped fresh cilantro
1 cup thinly sliced red cabbage
1 cup matchstick or thinly sliced carrots
3 scallions, thinly sliced - plus more for garnish
Sesame seeds - for garnish

Ginger Soy Dressing:
¼ cup rice vinegar
3 ½ tablespoons avocado oil
3 tablespoons soy sauce
1 to 2 tablespoons honey - to taste
3 teaspoons sesame oil
1 teaspoon grated fresh ginger

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Spiced Carrot Cupcake

 
 

Procedure

  1. Preheat the oven to 350F. Fill cupcake tins with liners.

  2. In a large bowl, mix sugars, oil, and eggs. Add in carrot, pineapple and raisins and mix until combined.

  3. In a medium bowl, mix dry ingredients until well blended. Add dry ingredients to the wet ingredients and stir until just blended. Do not over-mix.

  4. Divide your batter between your muffin tins and bake for 15-18 minutes in the center of the oven. Test with a toothpick. If the toothpick comes out clean, the cupcakes have finished baking.

  5. Allow the cupcakes to cool in the pans for 10 minutes then remove to a cooling rack.

    For the Icing:

  6. As your cupcakes cool, mix your icing in a large bowl with an electric mixer. If your butter hasn’t fully softened, whip it first alone to avoid chunks.

  7. Mix in cream cheese and lemon juice on medium speed until softened and creamy. Add your sugar and mix on low so that you don’t have a puff of sugar fly up in your face.

  8. Ice to your liking. You can simply use a rubber spatula and swirl the icing around or get a little fancier with a pastry bag and even marzipan baby carrots to top if you’re feeling crafty. Either way, these taste delicious. Refrigerate overnight.

Ingredients

½ cup brown sugar

¼ cup white sugar

¾ cup melted butter

3 eggs

1 packed cup grated carrot

¼ cup crushed pineapple, drained

½ cup golden raisins

1 ¼ cups flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon Garam Masala, plus extra for dusting

For Icing:

6 tablespoons salted butter, softened

10 oz. cream cheese softened

Juice of ½ lemon

2 cups powdered sugar

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Spiced Apple Pancake

 
 

Serves 6

Procedure

  1. Mix Garam masala, flour, baking powder, baking soda, flax seed, wheat germ, and fine sea salt with a whisk in a bowl.

  2. In a separate bowl, mix maple syrup, eggs, and buttermilk.

  3. Stir the wet ingredients into the dry, and add the grated apples. Set aside for at least half an hour to rest.

  4. Heat the cast-iron skillet on high. Pour pancake mixture into the skillet, cover, and reduce to medium heat. Cook each pancake for 4 minutes covered, flip, and cook uncovered for another 3 minutes.

Ingredients

2 cups organic, unbleached white flour

1/2 tsp baking powder

1/4 tsp sea salt

1/3 cup maple syrup

5 eggs

2 cups buttermilk

1 tsp Garam masala

1/2 tsp baking soda

2 medium apples, grated

2 tbsp ground flax meal

3 tbsp wheat germ

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Tandoori Style Vegetable Kebab

 
 

Serves 6 - 8

Procedure

To make the Marinade:

  1. Mix together the yogurt, the spices, and the salt.

To make the Kebabs:

  1. Marinate the vegetables, and keep them aside for 30 minutes.

  2. Thread the marinated vegetables onto skewers. Brush the vegetables with the mustard oil.

  3. Grill the kebabs over medium heat for 10-12 minutes, turning occasionally.

  4. Serve hot with a side of yogurt, a squeeze of lemon, and cumin dressing, if desired.

Ingredients

1 medium pineapple, cubed

2 onions, quartered 

3 bell pepper, cut into chunks 

Marinade:

1 cup greek yogurt

1 tsp. red chili powder

1/2 tsp. cumin powder

1 tsp. coriander powder

1 tsp. salt

2 tbsp. mustard oil 

1/2 lemon



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Peach Cobbler

 
 

Serves 8 - 10

Procedure

  1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan. Any 3-4-quart baking dish works.

  2. For the filling: Mix all of the filling ingredients together in a large bowl, then take a heavy-bottomed pan and cook the filling for about 10 minutes until the fruit is almost half-cooked. Remove from the oven and set aside as you prepare the topping. Keep the oven on.

  1. Biscuit Topping:

    1. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse pea-sized crumbs. A pastry cutter makes this step very easy and quick! You could also use a food processor. Pour in the buttermilk, and gently mix until evenly combined. Dough should be slightly sticky once completely combined, but if it’s too dry, add 1 more tbsp. of buttermilk.

    2. Take handfuls of dough and gently flatten them out. Place the dough all over the top of the warm peach filling. There’s no special trick to this—just flatten the dough in sections and cover most of the peaches.

    3. Brush the top of the biscuit dough with egg wash, then sprinkle with Garam Masala-sugar, if using.

    4. Bake for 40-50 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling around the edges. To test for doneness, stick a toothpick into the biscuit topping, and if it comes out clean, it’s done.

    5. Remove the cobbler from the oven, and set the pan on a wire rack. Cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

    6. Cover and store leftovers in the refrigerator for up to 5 days.

Ingredients

Peach Filling:

3.5–4 lbs fresh peaches, peeled and cut into 1-1.5 inch chunks (about 10 cups)

1/4 cup packed light or dark brown sugar

1 tbsp. cornstarch

1 tbsp. lemon juice

1 tsp. pure vanilla extract

2 tsp. of Garam Masala

1/8 tsp. ground ginger

1/8 tsp. salt

Biscuit Topping:

2 cups all-purpose flour(spooned & leveled)

1/2 cup granulated sugar

1 and 1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/2 cup (8 tbsp.) unsalted butter, cold and cubed

1/2 cup buttermilk, cold*

egg wash: 1 large egg beaten with 1 tbsp. milk or buttermilk

Optional: 2 tbsp. granulated sugar mixed with 1/2 tsp. ground cinnamon


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Chocolate Zucchini Bread

 
 

Serves 6 - 8

Procedure

  1. Preheat the oven to 350°F. Grease a 10”x5” (1 ½ lb) loaf pan. Line it with a piece of parchment paper, allowing the paper to hang over the pan. Whisk the flour, cinnamon, baking soda, and salt together in a mixing bowl. Set aside.

  2. Beat the eggs in a separate large mixing bowl. Whisk in the granulated and brown sugars until well incorporated. Add the Greek yogurt and vanilla. Slowly drizzle in the melted butter, whisking to combine. Mix in the dry ingredients until smooth.

  3. Place the shredded zucchini in the center of a kitchen towel. Ring out the excess water into the sink (as much as you can). Fold the zucchini and chocolate into the batter. Pour the batter into the prepared loaf pan.

  4. Bake the zucchini bread uncovered on the middle rack in the oven for 55-60 minutes, or until cooked through. Let cool for 30 minutes in the pan. Use the parchment paper to pull the bread out of the pan. Cool for another 15 minutes or so.

  5. Use a serrated knife to slice the bread into thick slices. Serve warm or at room temperature with softened salted butter slathered over top.

Optional: For the oat streusel, add the oats, all-purpose flour, brown sugar, Garam Masala, and salt to a small bowl. Toss to combine. Add the cubed butter and use your fingers (or a pastry cutter) to “rub” the butter into the flour. Keep working it in until the flour has been absorbed and the mixture resembles coarse crumbs. Top the batter with the streusel.

Ingredients

1 ⅓ cups all-purpose flour

2 tsp. Garam Masala

1 tsp. baking soda

1 tsp. kosher salt

2 eggs

½ cup granulated sugar

½ cup brown sugar

½ cup Greek yogurt

1 tsp. pure vanilla extract

¼ lb. unsalted butter, melted

¾ lb. shredded zucchini (approximately 2 cups)

6 oz semi-sweet chocolate, roughly chopped

softened salted butter, for serving

OPTIONAL:

Oat Streusel:

1 cup old-fashioned rolled oats

½ cup all-purpose flour

½ cup brown sugar

2 tsp. Garam Masala

½ tsp. kosher salt

¼ lb. unsalted butter, cubed


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Classic Baked Falafel

 
 

Serves 6 - 8

Procedure

  1. Soak the organic chickpeas overnight. Make sure the water covers the chickpeas by 2 to 3 inches, as they'll triple in size. Add a quarter tsp of baking soda as they soak.

  2. Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom, and black pepper. 

  3. Pulse the food processor several times until the mixture resembles the texture of coarse sand. 

  4. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to 1 hour. 

  5. Use your hands, an ice cream scoop, or a falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice. 

  6. To bake, preheat the oven to 375°F and bake until crispy, around 20-30 minutes. You can also fry the falafel. To do that, add about 3 inches of avocado oil to a pot on medium heat. Heat the oil to 350°F (175°C). Cook the falafel in batches (about 6 to 8 at a time) for 1 to 2 minutes or until golden. 

  7. Remove the falafel on to a platter lined with paper towel to remove the extra oil.

  8. Serve the falafel immediately, while warm and crispy on the outside. They're delicious with tahini or tzatziki sauce.

Ingredients

1 cup dried chickpeas soaked overnight (don't use canned chickpeas)

½ cup roughly chopped onion

1 cup roughly chopped parsley, about one large bunch

1 cup roughly chopped cilantro, about one large bunch

1 small green chili pepper (serrano or jalapeno pepper)

3 garlic cloves

1 tsp cumin

1 tsp salt

3 green cardamom pods, crushed and with the husk removed

¼ tsp black pepper

2 tbsp chickpea flour (or other flour)

½ tsp baking soda

Avocado oil for frying (optional)


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Summertime Strawberry Negroni

 
 

Serves 4 - 5

Procedure

  1. Remove the stems of the strawberries. Cut them into quarters.

  2. Placed the strawberries in a pitcher and add the sugar. Gently muddle.

  3. Add the vermouth, dry gin, and Campari to the pitcher. Cover it and let it sit in the fridge for at least 1 day. If possible, let it soak for 3 days.

  4. To serve, strain and pour the negroni into a glass filled with ice.

  5. Substitute the strawberries for blackberries for a different variation.

Ingredients

4 oz Dolin sweet vermouth

4 oz Tanqueray dry gin

4 oz Campari

5 organic strawberries

2 tbsp organic sugar

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