Buckwheat Falafel
Ingredients Makes 8 paddies Preparation time: 45 minutes
To cook chickpeas Soak chickpeas for 4 to 8 hours in water. They will expand slightly. Then place them in a soup pot and cover the chickpeas with 2 inches of water. Bring to a boil and then turn heat to low, cover and cook for 30-45 minutes or until the chickpeas are tender To cook buckwheat Bring 1.5 cups of water to a boil. Place buckwheat in the water and bring to a boil. Remove from heat and allow buckwheat to absorb all the water. After the chickpeas and buckwheat cool. Place everything but the buckwheat in a food processor. Blend and then combine with buckwheat in a bowl. Shape paddies and coat in garbanzo bean flour. To bake preheat the oven to 375, when hot place paddies on a sheet pan and cook for 30 minutes. To fry use ghee, avocado oil or sunflower oil and plae in a nonstick pan. On medium high heat let each side brown about 5-10 minutes, flip the paddies and cook until the other side is brown. Great served like a traditional falafel: with flat-bread, cucumber yogurt sauce, olive tapenade, with a sesame sauce or as part of a salad. |
Wild Rice Salad
Sweet and Savory Parsnip Soup Southern Style Black Eyed peas Blanched cauliflower with miso/cashew sauce Stuffed Red Peppers with quinoa arame Breakfast Casserole Turkey, Cranberry, Yams Pumpkin Pinto bean enchiladas Quinoa pasta primavera Beet Salad Cream of Spinach soup Mung bean burgers Polenta with mushroom gravy Red Lentil and Yam soup Potato leek soup Tempeh Cacchitore Mushroom Barley Soup Cilantro Bean salad Corn Chowder Ginger Sesame Stir Fry Curried Quinoa Asparagus and fennel soup Coconut curry Cauliflower Curry Fennel Soup Carrot Ginger Soup Miso Soup Black Bean soup Butternut squash soup Millet Burgers Buckwheat and Veggies Wild rice and butternut squash salad Orange, Fennel, Olive salad Fig, goat cheese, and couscous salad Cream of pear zucchini soup with sage Roasted yams with lentil gravy Biryani Spaghetti squash with pesto Rosemary fingerlings Buckwheat falafel Quinoa Tabouli Forbidden rice and asparagus Delicata squash stuffed with nuts, spinach, and white beans |
