For all the folks out there claiming that vegetarian and vegan food has to be boring, falafel is a giant nanny-nanny-boo-boo in their direction. These delicately spiced fritters made of chickpeas are toothsome and filling, leaving even the most dedicated meat eaters feeling as if they’ve got all that they need in front of them.
The name of this recipe came from my sister who demanded that I make a sandwich called a “Mother Stuffer.” In that she is a vegetarian (and most of the time a raw vegan at that), I had to make a concoction that proved that, much like her, veggies are non-stop fun. This pita is no exception – half the fun of falafel is assembling your pita yourself with your favorite toppings, so feel free to use any combination of pickles, peppers and hot sauce that you’d like. Food is ALWAYS more fun when you can make it your own. Continue reading Mother Stuffin’ Falafel Pita with Spicy Tahini Dressing
Recipe for The Daring Kitchen
Mary, who writes the delicious blog, Mary Mary Culinary was our August Daring Cooks’ host. Mary chose to show us how delicious South Indian cuisine is! She challenged us to make Appam and another South Indian/Sri Lankan dish
to go with the warm flat bread.
In the midst of planning a well-rounded menu for my second Daring Kitchen Feast, I had a formidable opponent in finding a party-pleasing veggie. My husband, though an adventurous eater, seems to have an outstanding war with turmeric. It just turns his stomach, negating all the loving care placed in perfecting the taste of the dish. I’d been reading through Amanda Hesser’s massive New York Times Essential Cookbook and was on the beans and legumes when I came across a recipe for Chickpeas with Ginger. The sauce had notes of Indian spices that rang true with the other offerings for the Daring Kitchen, and no troublesome turmeric. Continue reading Curried Potatoes and Chickpeas