Interest Meeting Recipes

Thanks to everyone who came out to the interest meeting! We’re looking forward to another amazing year with you all. By popular demand, here are the recipes that we made:

Falafel

{vegan}

Ingredients:

  • 1 cup dried chickpeas
  • 1/2 large onion, roughly chopped (about 1 cup)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2-1 teaspoon dried hot red pepper
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 4-6 tablespoons flour
  • Soybean or vegetable oil for frying
  • Chopped tomato for garnish
  • Diced onion for garnish
  • Diced green bell pepper for garnish
  • Tahina sauce
  • Pita bread

Preparation:

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.

5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.

Note: To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip, mango amba (pickle), or sauerkraut.


Chocolate-Almond Pretzels

{gluten-free}

Ingredients:

  • 45 gluten-free pretzel twists (such as Glutino)
  • 2/3 cup semisweet chocolate chips (Check for Gluten)
  • 3 tablespoons sliced almonds, toasted and finely chopped

Preparation:

  1. Arrange pretzels in a single layer on a foil-lined baking sheet.
  2. Place chocolate chips in a small microwave-safe bowl. Microwave at HIGH 1 minute and 20 seconds or until melted, stirring every 30 seconds. Spoon chocolate into a snack-sized zip-top plastic bag. Snip a tiny hole in 1 corner of bag; drizzle chocolate over pretzels, and sprinkle with almonds.
  3. Let stand at room temperature 4 hours or until chocolate is firm. Store in an airtight container.

Note: Toasting almonds gives them a richer, nuttier taste. Simply spread the almonds on a baking sheet, and bake at 350° for 6 to 8 minutes. Or, place the almonds in a dry skillet, and cook over medium heat, stirring frequently, 1 to 2 minutes or until they’re toasted. Be sure to watch them carefully—they can go from toasted to burned very quickly.


Golden Caramel Coconut Popcorn Bites

{vegan}{gluten-free}

Ingredients

  • 6+ cups air-popped popcorn
  • 3/4 cup organic virgin coconut oil
  • 3/4 cup organic coconut palm sugar (Big Tree Farms, Blonde variety)
  • 3 Tbsp water
  • pinch of salt
  • 1 cup nuts (sliced almonds used)

Preparation:

  1. Air pop your popcorn to make about 6-7 cups. Set aside, be sure to pick or strain out any loose, un-popped seeds.
  2. In a small sauce pan add the water, sugar and coconut oil. Over medium heat, stir continuously until a liquid forms. Keep stirring as the mixture slowly turns to a simmer and slow boil. Stir and boil for about one minute and then reduce heat to low and stir for another minute.
  3. Remove the pot from heat and pour the sugar mixture into a large mixing bowl – stainless steel or glass bowls work best. Roll the liquid in the bowl for a minute until it cools a tiny bit and looks like it is about to thicken.
  4. Add the nuts to the wet mixture and stir until they are well coated.
  5. Next fold in the popcorn until well coated. (Again, you can add in more popcorn if you’d like a lighter caramel corn .. more popcorn will mean you may need a larger dish or two dishes to fill.)
  6. Lightly grease your dish and pack in the popcorn. Flatten until smooth. Place in the freezer for about 15-20 minutes or until the popcorn cools and chills to a firm state so that you can slice the popcorn into bites and serve. Store leftover bites in the fridge or freezer. Best consumed same day.

Last Meeting of the Semester & Vegan No Bake Pumpkin Pie

So this was actually our last meeting, as our next meeting time would fall on the Lighting of the Lawn.

We finished the semester off right with No-Bake GF Vegan Pumpkin Pie!

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Read on…

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We based our pie on this recipe:

http://www.thespunkycoconut.com/2012/09/vegan-pumpkin-pie.html

We subbed brown sugar for the coconut sugar (because that’s what we had), and we omitted the stevia drops… We also used almond milk instead of coconut milk and to balance that out, we just used the whole can of pureed pumpkin. Instead of almond flour, we used two cups of walnuts pieces. Our major variance was leaving out the agar agar flakes. That made a big difference in thickness of the pie..agar agar is used as a thickener…

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Without the agar agar, our pie didn’t set fast and was more like pudding..DELICIOUS pumpkin pudding! NOM! Everything about our recipe, except the brown sugar, was also extremely healthy!

Happy Holidays and see you next semester!

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Vegan Tailgate!

Saturday, November 2nd we had our very first tailgate! All the dishes were vegan, and the majority were gluten free!

Each of the officers made some dishes that we all enjoyed.

We had veggie burgers and buns, pesto pasta, diced roasted potatoes, a pear apple walnut cranberry salad, an orange kale salad, lentil soup, hummus and vegetables, Almond butter rice crispy bars, and apple raisin crisp.

This is the table post partaking

This is the table post partaking

Some more pictures of the tailgate:

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Eating in the grass!

Eating in the grass!

Hummus & veggies appetizer

Classy hummus, pita, & veggies appetizer

Since it was a tailgate, of course we had veggie burgers! They were from Trader Joe’s.

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And we had an abundance of sides:

Pesto pasta made by President Megan

Pesto pasta made by President Megan

Roasted potatoes

Roasted potatoes

Two lucious salads made by Abby

Two lucious salads made by Abby

Here are links to the salad recipes:

http://allrecipes.com/recipe/winter-fruit-salad-with-lemon-poppyseed-dressing-2/    -used red lettuce and walnuts, plus a dijon vinaigrette
President Megan also made Lentil soup--YUM!

President Megan also made Lentil soup–YUM!

Of course we had dessert (Apple-Raisin Fruit Crisp pictured here)

Of course we had dessert (Apple-Raisin Fruit Crisp pictured here)

Here is the source of the delicious apple raisin crisp:

http://vegnews.com/articles/page.do?pageId=1083&catId=11

Instead of maple syrup, brown sugar was used (just because it was what was on hand).

And we had Almond butter rice crispy treats! The recipe is from Angela Liddon’s blog, here:

http://ohsheglows.com/2011/06/24/almond-butter-rice-crisp-treats/

This is how the recipe turned out... recipe was followed exactly

This is how the recipe turned out… recipe was followed exactly

EVERYTHING WAS SO DELICIOUS! NOM.

We had a good turnout! Our next meeting we might be making RAW VEGAN PECAN PIE…. maybe! 😉

Apple Cinnamon-Stuffed Croissants & Sweet Potato Medallions

Foods of Fall is our Theme!

At our meeting on October 3, 2013 we used some local seasonal ingredients to make these delicious fall recipes:

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The apple-stuffed croissants were inspired by the recipe from this blog:

http://thelifeofjenniferdawn.blogspot.com/2011/10/apple-croissants-with-caramel-drizzle.html

We veganized the recipe by using Earth balance and brown sugar (surprisingly, Pilsbury croissant packs are vegan)! Here are the pictures of our lovely apple stuffed croissants:

Spread Earth balance, spread cinnamon, brown sugar on the croissant dough

Spread Earth balance, spread cinnamon, brown sugar on the croissant dough

Sprinkled with more cinnamon sugar on top!

Sprinkled with more cinnamon sugar on top!

Flakey and brown :)

Flakey and brown 🙂

You can see the cooked apple nectar spilling on to the tray

You can see the cooked apple nectar spilling on to the tray

You can see we used apple slices and rolled them up instead of stuffing the croissants with diced apples

You can see we used apple slices and rolled them up instead of stuffing the croissants with diced apples

Yum!

Yum!

And the sweet potato medallions are from here:

http://smittenkitchen.com/blog/2010/11/sweet-potatoes-with-pecans-and-goat-cheese/

The goat cheese was added on at the very end so that there was a vegan option! Everyone was happy 🙂

First we put in the sliced sweet potato to roast it.

First we put the sweet potatoes in the oven to roast them!

In they go!
In they go!

We also toasted the pecans!

We also toasted the pecans!

Here is the topping for the sweet potato medallions! You can see the toasted walnuts...

Here is the topping for the sweet potato medallions! You can see the toasted walnuts…

Assembly of the medallion masterpiece!

Assembly of the medallion masterpiece!

Time to try them!

Time to try them!

With the goat cheese option

With the goat cheese option

Delicious medallions

Delicious medallions

Tonight we’ll continue with our Fall foods them and make vegan pumpkin bread and vegan caramel apples!

Happy Daring Exploring!