Tag Archives: falafel

Baby Bok Choy and Bikes

3 Jan

I bought a bike this weekend!

(Looks like a falafel photoshoot in the background)

My parents wanted to get me one for Christmas, but we couldn’t figure out how to get from NY to DC. So they gave me some money and told me to buy one down here.

I was really nervous about getting the right one and I was all ready to head over to a pro bike shop. But first, I stopped in Target to get a helmet.

But I wound up finding a bike that was in my price range there. It was already assembled, so I just rolled it out of the store and took it home on the metro.

I took it on a test run and the bike is a good ride. However, I am bad at riding bikes. I’ve only ever ridden kids’ bikes, ones with one gear and brakes when you back pedal. So my new bike will take some getting used to, especially on hills.

 

And now for dinner, falafel served over baby bok choy.

Now this might seem like a weird combination, but trust me, it was delicious. It all started with a trip to Whole Foods. I’ve been wanting to try some of the more exotic vegetables for a while now. So I picked up a head of baby bok choy and figured that I would find some way to use it.

When I got home, I decided that all I wanted was some falafel. But I didn’t have any canned chickpeas (I’ve been trying to soak my own beans lately –saves money and tastes better). However, I did replenish my stash of chickpea flour and figured that I could use some of that.

After a little bit of internet searching, I found this recipe by Bob’s Red Mill. This is the company I buy my chickpea flour from. Everything they make is good.

What you need:

1 cup Garbanzo Bean Flour (also called Chickpea Flour)

1/2 tsp Sea Salt

1/4 tsp Baking Soda

1/2 tsp Cumin

1/4 Coriander

1/2 tsp Onion Powder

2 cloves Garlic

1/2 cup Boiling Water

2 tbsp Olive Oil (for frying)

How you do it:

Combine all dry ingredients in a bowl. Boil the water (I used a microwave) and add to the dry ingredients. Mix until well-combined.

In a frying pan, heat oil on medium-high heat. Form dough into patties and press down on the top with a fork. Place patties in oil and fry until golden brown.

As for the bok choy, I just sautéed it in a frying pan with some garlic.

Result: pure deliciousness.


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Busboys and Poets

23 Nov

On Saturday, my family came down to DC to see my choir’s  performance of Mozart’s Requiem.

Since they were in town, we decided to go out to eat at Busboys and Poets, a DC area restaurant. They have 3 locations in the metro area, one downtown, one on 14th Street, and one in Arlington, VA. We went to the 14th Street location.

One of my favorite things about this restaurant is that it has food for everyone. My mom was able to get a salad, my brother and dad got  burgers, and my sister and I got vegan food. It’s a great place to go when you have a bunch of people who eat different kinds of food. And unlike many other restaurants that claim to cater to vegan eaters, it actually seems to put some thought into the vegan menu. It’s not the kind of place where they just take a dish and remove all of the animal products. They seem to be interested in serving vegan dishes that take some time and thought.

They have a bookstore in the front of the store that’s a ton of fun to walk around in and they do open-mic nights, poetry readings, book signings, and demonstrations. They’re committed to sustainable living and eating practices.

It’s pretty much my kind of place.

 

Julia got falafel.

I got vegan pizza.

I’ve been craving a good slice of pizza since the day before I went vegan. My fam and I were supposed to go out to 2Amys, a legendary DC pizza place, but it was too crowded and they wouldn’t seat the 9 of us.

Vegan pizza is not cheese pizza, but it’s still good. You just have to get used to the different texture of cheese. Instead of being melty, it’s stretchy. And it was mozzarella flavored, which I don’t like on my pizza anyway. But I still really enjoyed it. The vegetables were a nice touch.

Mmmm vegan pepperoni.

 

Make Falafel, Not War

7 Nov

I’m already starting to fail at blogging.

The end of this week was really stressful. I had two major tests and a paper revision due on Thursday. It was also my Chamber concert week, with double rehearsals on Monday and Thursday and concerts on Friday and Saturday. Blogging hasn’t even been on my priority list.

But you don’t want to hear my excuses– on to the food.

Alex and I went shopping on Wednesday. I may have gone a little overboard on the canned goods…

On Thursday, I made one of my favorite dinners of all time– zucchini chickpea pancakes.

This is one of the easiest meals I’ve ever made. I found the recipe over the summer while looking for uses of the chickpea flour I bought for sweet potato falafel.

The best thing about it is how versatile it is. You could put any spices you wanted into the batter, depending on what you like. I’m a big fan of middle eastern food, so I used garam masala, coriander, and the like.

This is one of those recipes where you can just eyeball everything.

I started with one beautiful looking zucchini.

I used a cheese grater to grate about 3/4 of it into a bowl.

Then, I took my chickpea flour and started putting quarter cups into the zucchini until it looked like batter.

Then, I added 2 cloves of garlic, garlic and onion powder, coriander, cumin, garam masala, basil, salt, and pepper to taste.

Next, put a little safflower oil in a frying pan and spoon out some batter.

And wait for it to get delicious and golden brown and top it off with a dollop of hummus.

It’s pretty hard to mess this recipe up in my opinion. Just make sure you end up with something that vaguely resembles batter and it’ll work out fine.

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Breakfast on Friday was Sprouted Wheat Bread with Almond Butter and Strawberry Jelly.

I’m a big fan of easy breakfasts. I’m usually rushing to my classes in the morning, so it’s good to have an easy fall-back breakfast that I can make in my room.

1. Toast sprouted bread.

2. Pour a little bit of olive oil on top of the toast. Sprinkle salt and pepper on it.

3. Spread almond butter and jelly over the top and top with shredded coconut.

My dad taught me to put olive oil, salt, pepper, and jelly onto my pumpernickel bagels as a kid. It’s a weird combo, but I really like it.

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Last night, I went to Amsterdam Falafelshop with Laura and Nick after my Chamber concert. They only serve falafel and fries and have a giant toppings bar at the front of the store. You can just go up and put whatever you want on top of your pita.

I got mine with this salsa thing, hummus of course, cucumbers, something else that was green, and tahini sauce. Wonderful.

They did some decorating since I was there last. As we were finding a table, I spotted a sign that really summed up my outlook on life in four words.

🙂