Millet Potato Falafel

I made a batch of millet and used some of it to make Millet Potato Falafel. I cooked the millet and the potatoes ahead of time. The preparation and cooking of the falafel took about 30 minutes. You can bake or fry your falafel. I pan fried mine this time.

Ingredients:

Part 1:

• 1 cup cooked millet
• 1 cup garbanzo bean flour

Part 2:

• 1 cup cooked mashed potato/sweet potato (or mixture)
• 1/2 cup chopped onion
• 4 small or 2 large cloves of garlic (minced)
• 1 tsp cayenne
• 1 tsp cumin
• 1 tsp caraway seeds
• 1 cup garbanzo beans

Part 3:

• salt and pepper to taste
• olive oil to sautee/fry

Instructions:

• Add PART 2 ingredients to a blender/food processor to combine
• Remove from food processor and fold in ingredients from PART 1
• Shape into desired size and fry/sautee/bake
• Serve on a salad, in a pita, or on a playe
• Serve with hummus, cabbage, shredded carrots, and rice

Millet Vegetable Burgers

I made a batch of millet the other day and turned some into Millet Vegetable Burgers. The burgers were moist, chewy, and held up well in a bun. You can make changes to the spices used to change the flavor profile.

Ingredients:

2 cups cooked millet (2:1 ration water to millet)
1/4 cup diced onion
1/4 cup salsa
4 large or 6 small cloves of garlic diced
2 large carrots diced or shaved
1 large zucchini diced
1 tsp turmeric
1 tsp paprika
1 cup garbanzo bean flour 
Oilve oil (just enough) to sautee burgers

Instructions:

• Prepare the millet
• Use raw vegetables OR sautee in olive oil until softened
• Add the vegetables and spices to a blender/VitaMix and pulse until a rough chop is attained and ingredients mixed
• Remove from the blender/VitaMix and add the millet and garbanzo bean flour. Stir to combine.
• Form into patties the size you prefer and satuee ( I made 4 patties the size of my palm/hamburger bun)

 

Thoughts

Next time I might add gluten free panko to the exterior of the parry to add just a bit more crunch

 

 

 

 

 

 

Adding CHIPS to the Recipe

I did add gluten free chips (Kibo Chickpea Chips Pico De Gallo) to the exterior to add flavor and texture. Pictured below.

Afghan Kidney Bean Curry (Lubya)

The other day I was searching for recipes using kidney beans beyond the tried-and-true chili or three bean salad recipe and found a few recipes for Afghan Kidney Bean Curry.

I made a few changes to the recipe based on my food allergies and the ingredients available to me. The dish has a flavor profile different from that I normally cook with so it was a refreshing change!

Ingredients:

• Olive oil or coconut oil ... just enough to make things not stick
• 3 cups of kidney beans
• 1 cup of vegetable broth (I prefer low salt)
• 1/4 cup diced onion or shallot
• 4 cloves of garlic minced
• 1 can of diced tomatoes ( I used low salt)
• 1 TBSP caraway seed
• 1 tsp cumin

Instructions:

In one pan:

• Heat cumin and caraway seeds in oil for a minute or two to bring out the flavor
• Add can of tomatoes, stir, and sautee for about 5 minutes to integrate spices in tomato mixture

In a separate pan:

• Sautee onions and garlic in oil until translucent
• Add beans and broth and bring to a boil
• Reduce to simmer for 5 minutes
• Add tomato mixture from the first pan
• Cover and simmer for 5-10 minutes to reduce liquid and combine flavors

Serve:

• Serve over rice ( I used brown rice)
• Many of the recipes I read suggested adding fresh mint leaves on top  

Sesame Ginger Pasta

I love using ginger in recipes. Today I added in tahini to bring in sesame flavor and a creamy texture to my pasta sauce. The ginger was not as strong as it would have been without the tahini, but it stood out in the dish. I am NOT a creamy pasta fan. This pasta was just creamy enough to coat the noodles, but not soupy.

Ingredients 

A generous serving for 2 ... or serves 2 with leftovers.

• 3 cups dry pasta (I used BANZA)
• 1 1/2 cups chickpeas(if using a can ... rinsed and drained)
• 1 1/2 cups diced vegetables
• 2 cloves of garlic (diced)
• 1/4 cup of onions (diced)
• Olive oil ... just enough so nothing sticks to the pan

 

 

Sauce:

• 1/4 cup tahini
• 2 TBSP diced fresh ginger (or more if you wish more spice)
• 1 tsp rice vinegar/apple cider vinegar
• 1/4 cup water

Instructions

• Sautee the onions and garlic until translucent
• Add the vegetables and satuee just a bit, keep a bit al dente
• Add the chickpeas and sauce
• Stir to combine
• Prepare the noodles
• Drain the noodles, reserving just a SMALL portion of the liquid to add to the vegetables along with the noodles
• Stir to combine and until liquid is absorbed 
• Serve with sprinkles of sesame seeds and pepper

Hoppin' John Inspiration

I started looking for recipes for black eyed peas and noticed several recipes for Hoppin' John. I made this recipe after reading several recipes based off a traditional Hoppin' John recipe.

NOTE: The recipe is QUICK to make if the rice and black eyed peas are prepared ahead of time.

Ingredients:

• 3 cups black eyed peas
• 2 cups of cooked rice
• 1 cup low sodium vegetable broth 
• 1 red bell pepper diced
• 6 cloves of garlic
• 1/2 cup diced onion
• 1/2 tbsp chipotle pepper + 1/2 tbsp chili powder or 1 tbsp cajun seasoning
• just enough olive oil so nothing sticks to the pan

 

 

Instructions:

Sautee the onion, garlic, and  bell pepper
Add spices, broth, peas, and rice to the pan
Stir and cook until liquid is absorbed

Kasha Grain Bowl

I am enjoying trying out new recipes while I have more time to play with my food. The most recent experiment was a GRAIN BOWL featuring Bob's Red Mill Kasha (Roasted Buckwheat Kernels). I added chickpeas and roasted carrots with tarragon.

NOTE: This recipe is a great way to use leftovers. you can use veggies and protein that are already prepared. Each member in the family could have a different bowl and flavor their bowl the way they want it for that particular meal!

For this recipe I roasted the veggies ahead of time. I used chickpeas that I hydrated. If you use canned, rinse and drain the chickpeas.

 

 

 

 

Ingredients to Serve 2:

1 cup Kasha
1 egg or egg replacement ( I use make flax eggs)
1 tbsp butter or vegan butter substitute or olive oil
salt and pepper to taste
1/4 cup onion/shallot
4 cloves of garlic minced
3/4 cup protein per bowl
3/4 cup veggies per bowl

Instructions: (30 minutes or less)

• Prepare Kasha according to package directions 
• Bring 2 cups of liquid to a boil
• Combine kasha and egg (egg replacement) in a bowl
• Sautee kasha, onion, and garlic in oil until kasha breaks apart and onion is translucent
• Add boiling water to the kasha, stir, cover, and reduce heat to low until liquid is absorbed.
• Serve in a bowl with protein and veggies of your choice
• You can drizzle on a sauce of choice at serving or add seeds for crunch

Butternut Buckwheat Burgers

I am enjoying playing with my food and trying new recipes while I follow the stay at home orders. Perhaps some of the new recipes will become staples in our cooking routine once things get back to a schedule that somewhat resembles early 2020.

My blank canvas was Bob's Red Mill Buckwheat Groats. Bob's Red Mill promotes buckwheat as part of their a "Grains of Discovery"line. Their buckwheat is gluten free, non-gmo, and organic.  The buckwheat is easy to prepare as it is a 2:1 ratio of water to buckwheat groats.

I made a double batch of buckwheat and used my leftover buckwheat to make the delightful burger recipe I am posting here.

 

 

 

Ingredients (4 medium/large burgers or 6 to 8 sliders) 

• 2 cups of cooked buckwheat groats
• 2 cups of roasted butternut squash
• 1 tsp chili powder
• 1/2 tsp oregano
• 1 tsp paprika
• salt and pepper to taste
• 1/4 cup diced sweet onion (raw or sauteed with the garlic until translucent) 
• 4 cloves of garlic diced (or 2 tbsp)
• Gluten free flour or gluten free panko to coat the patties (I used walnut flour for this recipe)
• Olive oil (just enough to make the  patties not stick to the pan)

Instructions:

• If the buckwheat and butternut squash are cooked, all you have to do is assemble the ingredients. Otherwise, prepare the buckwheat and roast the butternut squash (roast at 350 for 30-45 minutes depending on size of the squash).
• Combine all ingredients
• Form into patties the size you prefer and coat with the gluten free flour/bread crumb mixture.  
• Sautee for 3-5 minutes on each side
• Serve on a gluten free bun (I used Schar Ciabatta Rolls in this picture) with hummus, ketchup and mustard, or toppings of choice

NOTE: If you wish patties that stick together even more, prepare 2 flax eggs and include in the mixture. (1 TBSP ground flax seeds + 3 TBSP water ... combine ...l et rest 5 minutes = 1 egg)