dolmas & baba ganoush

i've been way too busy to really devote time to typing out recipes (shame on me!), but there has been no lack of cooking or eating in my house.  i thought i'd come back with two recipes from a mediterranean platter that i've made a couple of times with dolmas (stuffed grape leaves), baba ganoush, pita, falafel, olives and crackers.  it's a nice little twist on the traditional sunday football snack plates.

for the stuffed grape leaves:

• 1/2 cup basmati rice
• 2 cups water, divided
• 1/3 cup pine nuts
• 1 tablespoon lemon juice
• 1/2 tablespoon bragg liquid aminos
• 1/3 tablespoon olive oil
• pinch of garlic powder
• 6 grape leaves

bring rice and one cup water to a boil, then let simmer for 20 minutes. blend pine nuts, lemon juice, braggs, garlic powder and olive oil in a food processor.  mix the creamy pine nut paste with the rice.  if you have leaves in jar, pull out 6 or so larger leaves, open it up and rinse well.  lay the leave flat with the stem side up and place about a tablespoon of the rice mixture in the center.  fold the stem side up over the mixture, and then fold in the two sides of the leaf.  then just roll it up.  if you've never done this before, it will take a couple tries and maybe a couple torn leaves.  but once you get it down, it's a snap.

tightly pack the leaves seam-side down in a small non-stick skillet or small saucepan.  you want them pushed up against each other so the leave don't open while they cook.  pour about a cup of water in the pan and cover.  let them steam for about 20 minutes, then cool slightly and sprinkle with a little lemon juice before serving.

for an alternate recipe, sub out the pine nuts and olive oil, and use about 6 oz tomato sauce instead.  the lemon juice and tomato sauce are an awesome combo.  
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for the baba ganoush:

• 1 medium eggplant
• 1-2 cloves garlic
• 2 1/2 tablespoon lemon juice
• 1 tablespoon water
• 1 tablespoon tahini paste
• 1 teaspoon olive oil

i like the eggplant with extra roasted flavor.  traditionally you might bake with skin on and then peel it off afterward (it slides right off).  however, i cube mine and put it on a foil lined cookie sheet (spray with non-stick oil).  roast on 400°f  for about 25-30 minutes.  then i have to peel each cube, but it's pretty easy because you can just peel the skin off.  it's worth the extra effort if you like the roasty flavour.  i've tried peeling before i cube it, but i tend to loose too much eggplant.

after the eggplant has cooked, pulse all ingredients in a food processor.  it is imperative you let it sit for at least 4 hours to attain baba ganoush flavor.

i like to use the leftovers as a dressing for my overstuffed falafel pitas.  yum!

sprouts & kale salad (w/ creamy dressing)

i've only recently tried kale, and i wasn't sure i was going to like it. i don't know why, i just had a food prejudice. but lucky for me, i forged ahead and found out that it is a pretty tasty little green.

• 1 cup of sprouts (i used lentil, red & green pea)
• 2 cups kale
  
• salad fixins: tomatoes, cucumber, etc.

for the creamy tahini dressing:

• 1 tablespoon white miso
  
• 1 ½ tablespoons tahini
  
• 2 tablespoons lemon juice
  
• 1 ½ tablespoons sesame oil
  
• 1/2 tablespoon stoneground mustard
  
• water to thin
  

you can buy sprouts in most produce sections, or just sprout them yourself. i don't have a fancy method of doing this. i soak my uncooked beans in a quart mason jars for about 8 hours. then i lay a damp tea towel in a colander, and dump in the beans, seeds, etc. i use the edges of the towel to fold over the top, and rinse the sprouts every couple of hours. then they just sit on my kitchen counter and i re-rinse about every 3 hours or so, keeping them moist. i usually sprout for a couple days before eating, making sure to rinse regularly.

when you prepare your salad, you will want to massage the kale for about 5 minutes with olive oil and/or lemon juice. the first time i ate kale i didn't know to do this, and it was like trying to chew a porcupine made out of cardboard. (thanks for the tip, lauren!) the kale should retain its crunchiness, but lose some of the extra-stiffness. toss in the sprouts, and whatever veggies you want for your salad. whisk the dressing ingredients in a jar or bowl, using as much water as needed to thin.

enjoy!

falafel salad w/ vegan tzatziki dressing

falafel has been one my favourite foods since i went vegetarian at 16. there is a great restaurant in town that makes the best yogurt tzatziki for their falafel pita wraps, and is what inspired me to make a vegan version. so the other day when i was craving falafel, but was out of pita, i just threw everything on top of a salad and made this vegan tzatziki dressing. i'll post my personal falafel recipe later, but this post is actually about the tzatziki dressing which i thought was the highlight of my meal.

• 1 bed of salad (lettuce, tomatoes, cucumbers)
• 4 falafel balls

for the tzatziki dressing:

• 1 medium cucumber, peeled and chopped
• 1 tablespoon olive oil
• 3 tablespoons lemon juice
• 3 tablespoons tahini
• 1 clove garlic, minced
• 2 tablespoons fat-free nayonaise
• pinch of dill

make a bed of salad, and place 3 or 4 falafel balls on top. you can find a pre-made falafel mix at most grocery stores (i think fantastic foods brand is pretty good), or you can find many recipes online. personally, i bake mine (i'll post my recipe later).

in a magic bullet or food processor, blend up dressing ingredients. you can add more olive oil or lemon juice if it's too thick. top salad with vegan tzatziki dressing and enjoy your falafel bowl!