Friday, February 1, 2019

Smoky Quinoa Black Bean Falafel

I adore falafel, but it’s definitely not one of my favorite dishes to make. I put the two-bite morsels in the same boat as sushi: ideal take-out fare, where I can gleefully delight in every transportable component from the tiny side condiments to the just-so placed meal elements inside the rectangular cardboard container, not at an inch of surface area to spare. Fried chickpea patties are probably not the first dish that comes to mind when you think dinner on-the-go, but I happen to live near Taim, which serves sensational herbed falafel nestled against perfectly proportioned dollops of hummus, tahini, Israeli salad, and tabbouleh, plus a za’atar spiced pita bread on the side. The arrangement is nothing short of heaven, and I’ll happily dig into this smorgasbord of flavors with my plastic fork over recreating each of these accoutrements from scratch any day.
I know, I know, falafel isn’t hard to make. It involves a food processor and an oven. (I actually have an excellent recipe for the homemade version here). But let’s be honest, it’s not exactly a “put everything in the food processor!” kind of dish. It involves herbs—usually more than one kind—that have to be carefully destemmed before blending. The bulb, whether it be onions, scallions, or shallots, likely need to be chopped too. Then each patty has to be hand-formed, and before you know it, the whole endeavor becomes quite cumbersome. (On second thought, can I have an extra za’atar spiced pita with my order, please?) 
Quashing all of my grievances with a single recipe is this Smoky Quinoa Black Bean Falafel. Here, we have a true everything-into-the-food-processor patty, no knife required. Even better, it’s a pantry item rendition: you most likely already have the ingredients in your larder. The base is a bean, seed and nut mix (hello protein!) seasoned with ample spices, tomato paste, and chipotle pepper for acidity; and coconut aminos and nutritional yeast for umami. (Don’t fret if you don’t have some of the more obscure ingredients. Soy sauce can easily take the place of coconut aminos—just omit the salt—and nutritional yeast is optional. If you don’t have chipotle peppers in adobe lying around, use one teaspoon of chili powder instead). 

Dana of Minimalist Baker—the quick & easy vegan cooking queen— is behind the recipe, so you know she has a few tried-and-true tricks up her sleeve when it comes to texture. To ensure a super crispy crust without using any oil, Dana bakes the canned beans in advance to rid of excess water, ensuring that the quinoa/black bean base is sticky and unyielding. You’ll feel the sturdiness of the batter in your hands after blending: its appropriately crumbly, but not too pliant; and just gummy enough to instill confidence that each rolled patty will deftly hold its own. Post-baking, this translates to an overwhelmingly satisfying chip-like crunch on the outside, and moist, meaty chew on the inside. 

I was also able to adjust my patty-forming technique to be much more efficient than in the past. The trick lies in rolling each patty with your palms, rather than your fingers. Using a heaping tablespoon of batter per patty, I would scoop the contents into the palm of my hand, where I would roll it into a ball. Then, I would flatten the patty—again, only using the palm of my hand—before transferring to the baking sheet. Each patty took about 30 seconds with this method. 

Try the falafel in a pita or on top of a salad—I always like serving mine with some diced tomatoes and cucumbers, but the second time around I got creative and added some olives and pickled onions, too. For a simple tahini dressing, combine 3 parts tahini, 2 parts fresh lemon juice, 1 part olive oil, and enough water (likely the same amount as the lemon juice) to achieve a drizzly consistency. (Water will thicken tahini before it thins it, so don’t be alarmed if at the beginning you achieve the reverse effect). Then, season with salt and pepper to taste.

Smoky Quinoa Black Bean Falafel (from Minimalist Baker)
Makes 16 falafel patties

1 cup cooked and cooled quinoa, from 1/2 cup dry (make sure it's cooked and completely cooled before using) 
1 15-ounce can black beans (rinsed, drained, dried) 
1/4 cup pumpkin seeds (raw or roasted) 
5 cloves garlic (skin removed and crushed) 
1/2 tsp sea salt, plus more to taste 
1 tsp ground cumin 
1/2 tsp ground coriander 
2 Tbsp tomato paste 
2 Tbsp coconut aminos (or soy sauce, if using, omit the sea salt)
1 chipotle pepper in adobo sauce (can sub 1 tsp chili powder) 
1 tsp nutritional yeast (optional)

1. If you haven’t prepared your quinoa yet, do so now (make sure it’s cooked and cooled completely before use). 
2. Preheat oven to 350 degrees F. Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch. Remove beans from the oven and then increase oven heat to 375 degrees F. 
3. Add black beans to a food processor along with pumpkin seeds and garlic and pulse into a loose meal. Then add cooked/cooled quinoa, salt, cumin, coriander, tomato paste, coconut aminos, chipotle pepper in adobo, and nutritional yeast (optional). Blend to combine until a textured dough forms (you're not looking for a purée). 
4. Taste and adjust flavor as needed, adding more coconut aminos for saltiness/depth of flavor, adobo sauce for heat, cumin for smokiness, or salt for overall flavor. 
5. Scoop out 1 1/2 Tbsp amounts and gently form into small discs using your hands. Add formed falafel to a parchment-lined baking sheet. 
6. Bake for 15 minutes. Then flip to ensure even baking and bake for 10-15 minutes more or until golden brown and crispy on the edges.

Monday, January 7, 2019

Three-Alarm Texas Black Bean Caviar

Did you make a New Year's resolution for 2019? I did not, because I am already perfect. Kidding, but jokes aside, I guess I like to think that I work year-round towards continual betterment of self? Maybe. Anyway, this year I have decided to make one and it is the following: make sh*t easier for myself. For example, not making a second trip to Fairway, after completing my food shopping at Whole Foods, just because I know the Garden of Eatin’ salt-free blue chips I like are on sale there and full-price here. Not forgoing all my purchases at Bed Bath & Beyond because I left my 20% off coupon at home. Clearly, I take extreme delight in couponing, but in 2019, I’ll spend those extra few bucks to save something far more precious: my time.

And next time I am innocuously asked to “just bring an appetizer” to a dinner party, I will whip up this Three-Alarm Texas Black Bean Caviar without thinking twice. Despite knowing that its perfectly acceptable to pick up an assortment of cheeses or dips and call it a day, I feel compelled to create a dish from scratch—it’s in my kitchen-kvelling bones. Over the years, this mandate has led to multiple instances of biting off more than I can chew, and/or, totally disproportionate amounts of effort to reward. Certain entertaining parameters limit the types of appetizers I can make (i.e., sticking to room-temperature fare should the host need the oven for the main meal; assembling hors d'oeuvres that travel easily and require minimal serving prep) which forces me to get creative—often at my own expense. I’ve seen the shrimp summer rolls I so painstakingly put together unravel right before my eyes; watched in horror as a guest asked if my made-from-scratch, soaked-overnight white bean dip was Sabra brand hummus.

Good riddance, futile appetizer exertion! Instead, let’s roll effortlessly into 2019 with this ballyhoo-deserving “caviar”— a delightfully robust black bean dip with all the flavor complexities and luxuriant richness of its highbrow delicacy moniker. Have you ever had Trader Joe’s Cowboy Caviar, the irresistible black bean and corn salsa I always end up eating out of the jar by the spoonful? This is that, but homemade. The TJ version is a bit too sweet for my taste, but this recipe is more reserved with the sugar (it is from the American Medical Association Family Health Cookbook, after all) relying on the natural pickling of the vinegar-doused diced peppers and onions to create that lip-smacking saccharine tang. Boisterous in both spice and heat, the dip's texture and flavors are reminiscent of a slow-cooked chili; tortilla chips temper the picante factor just so.

I highly suggest doubling the recipe—the caviar will go fast, and, you can always save some for yourself to use as a salsa for grilled chicken or fish. The longer it sits, the better it tastes, so do try to make it a day ahead if possible.

Three-Alarm Texas Black Bean Caviar (From AMA Family Health Cookbook)
Makes 2 ½ cups (about 8 servings)


1 15-oz can black beans, rinsed and drained
1 medium onion, chopped
1 small red bell pepper, seeded and chopped
1 pickled jalapeno pepper, finely chopped
1 garlic clove, finally chopped
¼ c red wine vinegar
2 Tbsp sugar
1 tsp chili powder
½ tsp dried savory (optional)
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper
1/8 tsp white pepper
2 tsp fresh lemon juice
Tortilla chips, for serving


1. In a large mixing bowl, combine the beans, onion, red pepper, jalapeno, and garlic.

2. In a medium saucepan, combine the vinegar, sugar, chili powder, savory, cumin, salt, black pepper, cayenne, and white pepper. Bring to a boil, stirring until the sugar is dissolved. Add the bean mixture, return the mixture to a boil, and simmer for 1 minute*. Using the back of a spoon (or immersion blender) mash about a quarter of the beans against the side of the saucepan. (This will help thicken the mixture.) Remove from the heat and stir in the lemon juice. Transfer to a bowl, cool to room temp, and refrigerate for at least 1 hr (up to 5 days).

3. Return to room temperature before serving. Serve in a bowl, accompanied by chips for scooping.

*I simmered for closer to 5-7 minutes, to ensure the onions lost their sharp bite.

Thursday, December 13, 2018

Rainbow Raw Pad Thai

Every time I return from a glutenous weekend away, I gravitate towards vegan food. Maybe my body is going through vegetable withdrawal. Or is it simply responding to the fat- and salt-laden meals with a craving for the total opposite? Either way, it's something I am acutely aware of, since I do generally eat carnivorous or pescatarian protein sources daily.

This vegan inkling emerged again over the weekend, despite having travelled nowhere. Instead, it arose as a reactionary to the gorge-with-abandon attitude I seem to have adopted this holiday season. Party after party, event after event, I've embraced one more cookie, said yes! to an extra glass of champagne. All of which is fine, but clearly, my body is asking for some recalibration.

Enter Rainbow Raw Pad Thai. A silky, almond butter-lime dressing decadently envelopes slivered carrots, cabbage, red pepper, and zucchini; most noteworthy is their crunchy texture and uncooked sweetness. Sesame seeds, hemp seeds, and edamame provide ample protein to ensure each bowl yields a satisfying main course. This recipe is vegan food at its finest—in other words, its so delicious, so flavorful yet nutritious, that acknowledging the lack of animal-based protein comes as an afterthought, if at all.

Let's dive further into the raw aspect of the dish—clearly, the steaming bowl of rice noodles that is associated with pad thai this recipe is not. I've been besottedly watching Salt Fat Acid Heat on Netflix (if you aren't familiar with the docuseries or James Beard Award-winning cookbook, chef Samin Nosrat asserts that the secret to great cooking lies not in measurements and precision, but rather a mastery of these four titular elements.) Shifting from a granular, ingredient-minded approach to a four-pronged fundamental one has reshaped the way I think about my dishes entirely. If we were to apply Nosrat's philosophy here, soy sauce provides the salt, almond butter and sesame oil the fat, lime juice the acid, but heat is missing—intentionally.  Surprisingly, the vegetables' sweet flavors are best showcased without warmth, their snappy texture tempered only by the sleek dressing. In other words, salt, fat, and acid are so boldly represented that the dressing needs the juxtaposition of taut, chomping ingredients to provide the requisite "tension", or contrasting flavors and textures, that make for a great dish. Though I promise eating it is a totally stress-free experience :)

Rainbow Raw Pad Thai (from Oh She Glows)
Makes 2 large portions


For the salad
1 medium zucchini, julienned or spiralized
2 large carrots, julienned
1 red pepper, thinly sliced
1 cup thinly sliced red cabbage
3/4 cup frozen edamame, thawed
3 scallions, thinly sliced
1 jalapeno pepper, seeds removed and diced (optional, added by me)
1/2 cup cilantro leaves (optional, added by me)
1 Tbsp hemp seeds
1 tsp sesame seeds

For the dressing
1 garlic clove
1/4 cup raw almond butter (or peanut butter)
2 Tbsp fresh lime juice
2 Tbsp low-sodium tamari
2 Tbsp water
2.5 tsp pure maple syrup (or other sweetener)
1/2 Tbsp toasted sesame oil
1 tsp freshly grated ginger
hot red chili flakes (optional, if you like heat)

1. Prep vegetables. Add the zucchini, carrots, pepper, jalapeno, cilantro, and cabbage into one or two large bowls. Toss with hands to combine.
2. Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.
3. Top bowls with edamame, scallion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!

Sunday, November 18, 2018

Sweetgreen Curry Cauliflower Bowl

Sweetgreen, every millennial's favorite salad spot, isn't trending for naught. Its innovative and toothsome concoctions, with their perfectly balanced textures, flavors, and ingredients, unequivocally warrant its cult-like following. Case in point: I am a fervent Spicy Sabzi and Curry Chickpea girl, admittedly taking utter delight in the latter's newest seasonal variation, the Curry Cauliflower Bowl.

Delight, that in an odd turn of events, quickly turned competitive. Sweetgreen discloses the ingredients of every single one of its salads on the internet, down to the ubiquitous "umami seasoning" you'll find sprinkling most proteins. After reading the list, I was convinced I could make the bowl in my own kitchen. But would it be as good? The challenge was on, Sweetgreen vs Rachel: a Curry Cauliflower Bowl hack.

I'm thrilled to report that the hack was an overwhelming success. The salad was delicious, and I've been smugly toting my Tupperware of Curry Cauliflower to work each day, passing my local Sweetgreen and picturing the line that will be snaking out the door in just three hours time. Was it a lot of work? Yes, and at points I wished someone was eagerly mixing the salad for me as I painstakingly assembled my homemade bowl. But at the end of the day—when I didn't have to mine through greenery to get to the salad's jewels, and large chunks of chicken and cauliflower were overly abundant, because, well, I wanted them to be—the extra effort was worth it.

Full disclaimer, Sweetgreen lovers: the list of ingredients for each topping and dressing is exhaustive, but not quantified, so I had to do a lot of tasting and seasoning as I went; a lot of "handful if this, pinch of that". I was able to find the cauliflower recipe on the Sweetgreen blog, but only used about half the ingredients listed in the cucumber tahini yogurt dressing. It was still fantastic, and definitely the type of dressing that's worth keeping on hand in the fridge. A thin version works nicely as a dressing, but made a little thicker, it becomes more Tzatziki-like, and can serve as a marinade to poultry or pita and raw veggie dip.

Sweetgreen Curry Cauliflower Bowl
Makes 3-4 portions

1 ½ cup cooked quinoa (about ½ cup raw)
1 lb boneless, skinless chicken breasts
1 head cauliflower, chopped into 1-inch florets (about 3-4 cups)
½ head medium red cabbage, thinly sliced (about 3 cups)
¾ cup cilantro leaves
½ cup golden raisins
5 oz arugula
1 small cucumber, peeled and chopped (about 1 cup)
¼ cup plain Greek yogurt
4 Tbsp tahini
Juice of 1 lemon
1 clove of garlic
2 Tbsp curry powder
½ Tbsp garlic powder
½ Tbsp onion powder
½ Tbsp chili powder
½ Tbsp nutritional yeast
6 Tbsp olive oil, divided

1. Make the cauliflower. Preheat oven to 425 degrees. Combine florets, curry powder, 2 Tbsp olive oil, and ½ tsp salt in a large bowl. Spread on a baking sheet, and roast for 25-30 minutes.

2. Make the chicken. In a small bowl, make the "umami seasoning", combining garlic powder, onion powder, chili powder, nutritional yeast, and ½ tsp salt. Pound chicken breasts until they are of uniform thickness, then toss chicken with seasoning and 2 Tbsp olive oil. Bake, along with cauliflower, for 15 minutes. After removing from oven, cover chicken with tin foil and let sit for 10 minutes. Slice through, and if chicken is still pink, cook for 5 more minutes.

3. Make the dressing. Combine cucumber, yogurt, tahini, lemon juice, garlic, 2 Tbsp cilantro, 2 Tbsp olive oil, and generous shake of salt and pepper in a blender. Pulse, taste, repeat. If dressing is too thick, add in water, 1 Tbsp at a time.

4. Assemble the salads. Layer 2 large handfuls of arugula, ½ cup warm quinoa, ~¼ cup diced chicken, ¼ cup cauliflower, ¼ cup cabbage, 2 Tbsp raisins, and 2 Tbsp of cilantro leaves in each bowl. Drizzle with 3 Tbsp dressing. Toss, and season with salt, pepper, or more dressing if needed.