Homemade Edamame Falafel Pita Bread

Pita is a pocket, flatbread from the Middle East. Tear and  dip in hummus, make a pocket and stuff it, or flatten it for a pizza base. It is popular street food, originated in Egypt. 

Add an Asian vegetable, gluten free edamame soybeans, which is full of vitamins and minerals.  Then top with the sauce below, and people would want seconds. 

Pita was first mentioned in English in 1936, from the Modern Green word πίτα /pita, "bread cake, pie". The ancient Green work passed to Latin as picta "pizza". 

P.S. You can buy (gluten-free) pita bead. But what fun is that, when you can make your own.

Serves 4

Preheat the oven to 400ºF/200ºC.

falafel:

3 cups (390 g) frozen, organic shelled edamame*, thawed

1 cup (130 g) chopped parsley

2 chopped organic garlic

1/2 cup (65 g) chopped organic red onion

3 Tbs. (45 g) (gluten free) flour

2 Tbs. (30 ml) organic lemon juice

2 tsp. (4 g) each, cumin and coriander

1/4 tsp. (1,5 g) baking [powder 

~Egyptian Arabic~

وا َحـ /waahid/ ١ 1. Add the ingredients to a food processor. Blend until smooth.

إتنين /‘itneen/ ٢ 2. Line a baking sheet with parchment paper.

تـَلا َتـَة /talaata/ ٣ 3. Use an ice cream scoop to make balls or roll small handful to make about 12 falafels.

أربـَعـَة /‘arbaAa/ ٤ 4. Bake for 15 minutes, then flip and bake another 15 minutes.

sauce:

about 1 cup tightly packed, soft organic tofu (200 g), press out the water

1/4 cup (30 g) tahini (is GF and DF)

chopped mint

organic lemon zest

paprika

خـَمسـَة /kamsa/ ٥ 5. Blend all together.

filling:

each sliced organic: cucumber, tomatoes, organic lettuce or spinach

Serve:

سـِتّـَة /sitta/ ٦ 6. Cut the pitas open but not all the way through.

سـَبعـَة /sabAa/ ٧ 7. Stuff with falafels and fillings.

تـَما َنيـَة /tamanya/ ٨ 8. Drizzle with the sauce.

If you enjoy Middle Eastern cuisines, try some of these dishes: https://veggiefernandezs.blogspot.com/search/label/Middle%20Eastern

* With the leftovers, enjoy a Japanese Edamame Snack: https://veggiefernandezs.blogspot.com/2022/04/edamame-snack.html

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Roast Some Kale

You probably never thought about roasting kale. I sauté it with liquid aminos or soy sauce. But roasting it, takes on a whole new texture and flavor.

Kale provides vitamins K, A, and C, promotes bone health, immune function, and skin health. The high fiber and potassium helps manage blood pressure and lowering cholesterol. There are many ways to enjoy this green vegetable. Roasting is a start.

Bite of history: Kale originated in Eastern Mediterranean and Asia Minor regions. It was cultivated back in 2000 BCE as a wild, leafy, old form of cabbage. It was a staple in ancient Greece and Rome before it speeded to Europe and the rest of world. In the 19th century, Russian traders introduced Russian kale to Canada and the U.S. 

Ψήστε λίγο λαχανίδα (Greek)

/psistr ligo lacanída/

(Roast some kale)

Assa brassicam viridem (Latin)

(Roast green cabbage)

Serves 6

Preheat the oven to 400ºF (200ºC)

rack in upper-middle position

2 Tbs. (30 g) organic tahini

2 Tbs. (15 ml) organic lemon juice

1 tsp. (5 g) organic lemon zest

3 Tbs. (35 ml) olive oil

2 minced organic garlic

bunch of organic kale, cut roughly

sliced organic shallot(s)/green onions

sesame and coriander seeds

1. Whisk tahini, lemon juice, 2 Tbs. (30 ml) water, 1 Tbs. oil, and half the garlic.

2. Place the kale in a bowl.

3. Drizzle with 2 Tbs. (30 ml) oil.

4. Add the rest of the garlic and lemon zest.

5. Mix and set for a few minutes.

6. Toss in the shallots/green onions.

7. Spread the kale on a baking sheet.

8. Bake for about 5 minutes, until the leaves start to stream and edges are crisp.

9. Remove and toss with two spoons.

10. Return to the oven and roast another 5-10 minutes.

11. Add to a serving bowl, drizzle with tahini sauce and sprinkle seeds over the top.

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Georgian Leeks with Walnut Pâté

Clean the leeks (leek: Old English lēac "onion") very well. Separate the leeks and soak in a bowl of cold water for at least 10 minutes. They can be boiled, fried, or eaten raw. Even the ancient Egyptians enjoyed the "onion" flavor of leeks. The ancient Romans preferred them over garlic or onions. In Georgia, people will head into the forest during spring to pick fresh leeks. They have many recipes; this paired with paste sounds interesting and quick to make for a side dish.

პრასი (Georgian)

/prasi/

3 1/2 cups (400 g) sliced organic leeks, green and white parts

3 Tbs. (45 g) organic lightly toasted walnuts, or choice of nut you prefer 

2 Tbs. (30 ml) water

1/4 cup (30 g) organic tahini

1 Tbs. (15 g) chopped coriander, cilantro, and/or parsley

mint leaves

optional: red chili pepper

ერთი /erti / ა 1. Bring water to a boil.

ორი /ori / ბ 2. Add the leeks and boil for 5 minutes.

სამი /sami /  გ 3. Drain, save the water for another dishes (eg. soup or broth).

ოთხი /otkhi / დ 4. Let the leeks cool.

ხუთი /khuti / ე 5. Mix the nuts and tahini with water.

ექვსი /ekvsi / ვ 6. Add the spice(s).

შვიდი /shvidi /  ზ 7. Stir the paste into the leeks.

რვა /rva /  ჱ 8. Optional pinch of chili flakes and garnish with mint leaves.

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Tahini Yogurt Dressing

 Do you need a dressing for

• dipping raw vegetables?
• spreading on toast?
• drizzling on falafel?
• a salad?
• topping for a burger?
• a sauce in a soup?
• use with baba ganoush?
• garnishing fruit?

Makes about 5 cups (650 g)

Refrigerate for 2 hours

1/2 cup (120 ml) (dairy-free) yogurt

1 Tbs. (15 g) organic tahini

2 Tbs. (30 ml) organic lemon juice

1 Tbs. (15 ml) water

1 tsp. (4 g) organic honey

1/2 tsp. (2 g) each: cinnamon and cumin

1/4 tsp (1,5 g) black pepper

chopped parsley and mint

2 cups (260 g) organic each: carrots (grated) and cooked or canned chickpeas

4 large organic figs

optional spices of your choice

1. In a blender or food processor, add yogurt, lemon juice, tahini, water, honey, spices, parsley, and mint.

2. Store in a glass container with a lid. Chill in the refrigerator for at least 2 hours.

We have many more dressings:
https://veggiefernandezs.blogspot.com/search/label/desserts

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Stuffed Kaboha Squash

The dish is from Mexico or Peru, with a touch of cocoa and a hint of chipotle, top off with dish of fresh tomatoes and you have one great dinner.

Kabocha Rellena (Spanish)

Serves 6

preheat the oven to 400F (200C)

Kabocha:

1 organic kabocha squash, about 4 pounds (1.820 g)

2 Tbs. (30 ml) organic coconut oil, melted

14 ounce (400 g) organic black beans, inside and drained

1 organic ripe avocado, diced

3 organi green onions, thinly sliced

1/4 cup (60 ml) (dairy-free) yogurt

chopped cilantro or parsley

optional crushed chilies

uno 1. Cut the squash in half, lengthwise, and scrap out the seeds.

dos 2. Cut each half into 3 wedges.

tres 3. Place on parchment-lined baking sheet and brush inside with melted coconut oil.

cuatro 4. Bake for 30-45 minutes, or until it is tender when pierced with a fork.

Salsa de tomate:

1 Tbs. (15 ml) organic coconut oil

1/2 diced organic sweet onion

2 large organic garlic cloves, smashed and minced

14 ounce (400 g) (fire-roasted) dice tomatoes, save the juice

2 dried pitted organic dates

1 Tbs. (15 g) each: tahini or cashew butter and chipotle pepper

2 tsp. (10 g) cocoa powder

1 tsp. (5 g) each: cinnamon and dried thyme

little Himalayan salt

juice of 1 organic lime

cinco 5. Sauté onions in oil.

seis 6. Add garlic for a minute.

siete 7. Stir in the tomatoes with the juice.

ocho 8. Simmer for 5-10 minutes.

nueve 9. Purée until smooth but a little chunky.

diez 10. Sit aside and cover to keep warm.

Ahora (now):

once 11. When squash is baked, remove, place wedges on serving plates.

doce 12. Drizzle with the tomato sauce.

trece 13. Scatter with black beans, dice avocado, and green onions.

catorce 14. Dollop of yogurt, some cilantro/parsley, little lime juice, and pinch of chilies.

!Buen Provecho!

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Hummus Turmeric

You are getting the healthy benefits from two great sources:

• turmeric-fights infections
• hummus-fiber, protein, and vitamins

Makes over 2 cups (260 g)

Preheat oven to 400F (200C)

2 cups (130 g) organic chickpeas or 1 16-ounce (455 g) can

5 organic roasted garlic cloves

1/4 cup (30 g) organic tahini

juice of 1 organic lemon

1/2 tsp. (2,5 g) turmeric

dash of red pepper flakes

Himalayan salt and black pepper to taste

Optional: Skip the roasted garlic and use grated or powder.

1. Peel most of the papery skin from the head of garlic, trim a little off the top.

2. Drizzle with oil, wrap in aluminum foil, and roast for about 40 minutes.

3. Let it cool before pushing at the bottom of the clove.

4. Combine the roasted garlic, chickpeas, lemon, tahini, red pepper, salt, pepper, and 2 Tbs. (30 ml) of water, then process in a blender.

5. Adjust for taste with more lemon or salt.

6. More water makes the hummus smoother.

7. Serve as an appetizer dip, on vegetables, in a sandwich, over fish or meat...

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Turmeric Tahini Dressing

From of Asian and Indian cuisines, turmeric is now found in many worldwide dishes. It is an anti-inflammatory spice that also tastes great. Mix with tahini for added health properties to lower chlesterol and blood pressure.

Makes over a half a cup (60 ml)

1/4 cup (30 g) organic tahini

1/4 cup (60 ml) organic lemon juice or vinegar

2 Tbs. (30 ml) water

1 Tbs. (15 ml) olive oil

1/2 Tbs. (120 ml) organic maple syrup (to balance the tahini bitterness)

1/4 tsp. (1 g) black pepper, Himalayan sea, and turmeric 

organic garlic, grated or pressed

optional: pinch of cayenne pepper

1. Whisk or use a blender, all the ingredients.

2. If it is too thick, add a little more water, 1 Tbs (15 ml) at a time.

3. Serve over a salad or vegetables.

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Miso-Cheese Sauce

You need a cheese sauce but have no cheese, or it must be dairy-free, try this sauce instead.

味噌チーズソース (Janese)

/miso chīzusōsu/

Makes 2 1/2 cups (600 ml)

2 Tbs. (30 ml) miso

2 cups (480 ml) water

1/4 cup (60 ml) tahini

3 minced organic garlic

juice of 1 organic lemon 

1. Dissolve miso in water over low heat.

2. Add tahini and garlic. Warm it.

3. Remove from the heat.

4. Stir in the lemon.

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Tahini Yogurt Sauce

Drizzle over Asian, Greek, or Middle Eastern dishes even on waffles! Tahini is made from toasted hulled sesame seeds, which are grounded to make gluten-free tahini paste.

Makes1 cup (240 ml)

1/3 cup (80 ml) each: (dairy-free) organic yogurt and tahini

1/4 cup (60 ml) water or olive oil

3 Tbs. (45 ml) organic lemon juice

1-2 minced organic garlic clove(s)

optional:

• chopped parsley or chives
• cumin 
• turmeric

1. Whisk all the ingredients.

2. Let it sit for 30 minutes.

2. Sauce can keep for 4 days in the refrigerator.

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Squash and Sweet Potato Pâté

This seems like an odd pâté, but it is "very" fall/winter appetizer.

Serve 4

1 organic diced onion

1 organic sweet potato cut into 1-inch (2,5 cm) cubes

1 cup (130 g) organic butternut squash, cut into 1-inch cubes

soy sauce or gluten-free liquid aminos

3 Tbs. (45 ml) tahini

2 tsp. (10 g) organic honey

1. Heart a dry skillet over medium heat.

2. Add 1 Tbs. (15 ml) of water.

3. Sauté onions about 5 minutes.

4. Add sweet potato, squash, a little soy/liquid aminos and water. Bring to a boil.

5. Cover, reduce heat, and simmer about 25 minutes.

6. Season with a little more soy/liquid aminos. Simmer uncovered until the liquid is absorbed.

7. Place the vegetables in a food processor.

8. Add the tahini and honey. Processor until smooth. (Add a little water if it is needed.)

9. Serve with (gluten-free) bread and/or crackers.

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Shawarma Casserole

Shawarma (Arabic: شاورما ; Turkish: donar kebab) is a popular Levantine dish of lamb, mutton, or chicken, and today turkey, beef, or veal are found. It is a poplar street food, dating to the 19th century. 

(Arabic:) طاجن شاورما

/tajin shawirma/

Serves 8 

Preheat the oven to 350F (175C)

2 Tbs. (30 ml) olive oil

1 pound (455 g) ground meat of choice

1 organic chopped onion

2-3 minced organic garlic

1 1/2 cups (360 ml) organic chicken or beef broth

1 (14.5 ounce / 415 g) organic diced tomatoes, undrained

4-5 tsp. (8-10 g) Shawarma seasoning*

3 cups (390 g) cooked rice

2 cups (260 g) (gluten-free) pita chips

1/2 cup (120 ml) tahini

1/4 cup (60 ml) (dairy-free) yogurt

organic lemon wedges

1/2 cup (120 ml) herbs (1 or more):

• cilantro
• parsley
• mint

A. Main dish:

1. Heat 2 tsp. olive in a oven pot over medium heat.

2. Add onions and garlic. Cook 5-6 minutes.

3. Add 4 tsp. of Shawarma seasoning and cook for a minute.

4. Add the meat and cook until it is not pink.

5. Add tomatoes and broth. Bring to a boil.

6. Stir in the rice.

7. Crunch pita chips in a bowl.

8. Drizzle with 2 tsp. oil and 1/2 tsp. (1,5 g) Shawarma seasoning and toss.

9. Spread lips over the casserole.

10. Bake uncovered 25-30 minutes.

B. Tahini sauce:

11. Whisk tahini, 1/3 cup (80 ml) water, yogurts and lemon juice.

12. Drizzle the sauce over the casserole and top with the herbs.

13. Serve with lemon wedges.

*Shawarma seasoning:

Makes just over 2 Tbs. (13 g)

Stir together:

1 tsp. (2 g) each: 

• ground cumin
• ground coriander
• ground ginger
• garlic powder
• paprika

1/4 tsp. each:

• ground cardamom
• ground turmeric
• ground cinnamon
• black pepper
• pinch ground clovers

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Quinoa Tabbouleh

Usually this Middle Eastern dish is made with bulgur wheat, but it is not gluten free. So use quinoa instead.

(Arabic) تبولة بالكينوا

/tabulat bialkinuu/

Serves 4

2 1/2 cups (325 g) quinoa

7 ounces (205 g) cilantro or parsley

8 organic tomatoes

3/4 cup (3 1/2 ounces or 105 g) organic pine nuts

3 Tbs. (45 g) tahini

1 minced organic garlic clove

1/4 cup (30 g) chopped mint

chopped organic scallions

4 Tbs. (60 g) olive oil

juice of 2 organic lemons and sliced lemon

١. Place the quinoa in a sieve and rinse with cold water until the water is totally clear.

٢. Place in a saucepan with 4 cups (960 ml) water. Bring to a boil.

٣. Boil for 1-2 minutes.

٤. Then simmer for 10-15 minutes, covered, until all the water was absorbed and the quinoa is fluffy but not mushy.

٥. Chop the cilantro/parsley, then the tomatoes.

٦. Toast the pine nuts in a dry frying pan for a few minutes.

٧. Allow the quinoa to cool.

٨. Mix in all the ingredients. 

٩. Serve cold with slices of lemon. 

(Arabic) بالعافية

/bialeafia/

"wellness"

Bon Appétit

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