Thai Eggplant Curry - September
Pecan Falafels (12 falafel rounds)
5 sprigs of cilantro, leaves removed
4 sprigs fresh parsley, leaves removed
1 cup pecans
1 cup garbanzo beans (cooked)
2 cloves garlic, roughly chopped
1/4 small red onion, diced
1 tbsp olive oil
1/2 tsp cumin
1/2 tbsp flour
1/2 tsp baking powder
Preheat oven to 375 degrees F. Lightly oil a baking sheet.
Using a good food processor, start by processing the herbs for about 30 seconds. Add in pecans and pulse until chopped and well combined.
Rinse garbanzo beans, add them into processor along with the rest of the ingredients and mix well. Stop periodically to scrape down the sides so all ingredients get chopped and mixed. You’ll want the mix to remain a bit chunky.
Form mixture into round balls and place on baking sheet. Bake for about 15 minutes, turning every 5 minutes to get an even brown color. Server hot or cool.
Stir Fried Squash & Blossoms
1 tbsp oil
2 - 3 garlic cloves, chopped
1” ginger, chopped
2 squash, sliced thinly (I used green & yellow zucchini)
small handful of squash blossoms (6 - 8)
salt, as needed
Heat oil in pan.
Add garlic and ginger to hot pan and cook until fragrant, about 2 - 3 minutes.
Add squash and cook until softened, about 5 - 7 minutes.
Add squash blossoms to pan, salt lightly, and cook another 2 - 3 minutes.
1 large eggplant
2 tbsp olive oil
2 garlic cloves, minced
1 cup roma tomatoes, diced
2 cups of kale, torn into bite sized pieces
1/2 cup red onion, diced
juice of 1/2 lemon
salt, to taste
goat cheese, as needed
Preheat oven to 400 degrees F.
Cut eggplant in half. Scored flesh of the eggplant, then scoop it out (leave about 1/2 inch of flesh around edge of skin). If needed, dice flesh then place in bowl and salt lightly. Let sit for about 20 minutes then rinse and pat dry. Place empty shells in lightly greased baking dish.
Heat pan and a bit of oil over stove. Saute onion and garlic until fragrant, then add in eggplant and cook until tender. Add kale and tomatoes and cook for about 3 more minutes. If pan is looking to dry, add just a bit of water.
Fill eggplant shells with this mixture. Cover baking dish and bake for about 20 minutes. Uncover and bake for 20 minutes more. Top with goat cheese, if using, and bake for another 5 minutes.
GRAPEFRUIT CUPCAKES WITH AGAVE DRIZZLE
3/4 cup almond milk
2 tbsp lemon juice (juice of about 1 lemon)
3/4 cup turbinado sugar
1/3 cup grapeseed oil
1/2 tsp vanilla
1/2 cup grapefruit juice (about 1 grapefruit)
1 + 1/3 cup flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1/4 c coconut oil
1 tbsp agave nectar
juice & zest of 1/4 grapefruit
Preheat oven to 350 degrees F.
Whisk almond milk, lemon juice, sugar, oil, vanilla, and grapefruit juice. In a separate bowl, mix flour, baking soda, baking powder, and salt. Mix wet ingredients into dry ingredients.
Lightly grease a 12 cup cupcake pan, or line cups with paper liners. Carefully fill each cup about 3/4 full.
Place pan in oven and bake cupcakes for about 20 minutes, or until cake springs bake when you touch them lightly.
While cupcakes are baking, make agave drizzle: mix oil, agave, and and grapefruit juice. While cupcakes are still a bit warm, drizzle with mixture, then place a bit of zest on top of each cupcake.
Sesame Stir-Fried Okra
Growing up in Texas, fried okra was one of my favorite foods, it still is if I’m completely honest here. This recipe is an updated version of the Southern classic. It’s stir-fried in high quality oil instead of deep fried, and covered in gluten-free brown rice flour which absorbs moisture and keeps the okra from getting a slimy texture. Serve this side dish with meals or as a fresh from the wok snack.
Serves 4 as a side
*For this recipe you will need a wok or heavy duty frying pan. Make sure the pan is nice and hot before adding your oil and move the okra around constantly in the pan.
1 lb okra, 1/4 inch slices on the bias, discard tops
2 TB brown rice flour
4 TB refined sesame oil
4 garlic cloves, minced
1 tsp black sesame seeds
1 tsp white sesame seeds
1/2 tsp red pepper flakes
3/4 tsp of salt
In a medium bowl combine brown rice flour and salt, add sliced okra and toss gently until okra is well coated. Heat a wok over med-high heat, when hot add the sesame oil and a few seconds later add the okra to the pan, discarding any extra rice flour. Toss the okra constantly for 1-2 minutes until it begins to look golden. Add garlic, sesame seeds, and red pepper flakes, toss 30-45 seconds until fragrant. Remove okra from heat and serve immediately.
Serve with rice and stir-fried tofu if desired.
(Tested 2x, reduced the amount of oil and salt)