That’s right Sis, I got you. In the weird world of cooking for my family, I have made some surprising discoveries. First, my children don’t like ALL sweet things (and I am so glad). Secondly, my kids usually accept my food dicta without significant complaint and finally (drumroll) my kids will eat anything that has anything to do with chickpeas. Errrrrrrh….. what what WHAT? Yes, that’s right chickpeas. I have no explanation for you.
Don’t get me wrong, I like the little buggers myself, but that discovery certainly had not happened by age 6. There was not significant trickery to get them to try the little beans, although I admit to calling them tushies and pointing out that they look like a little pile of baby bums. Some people might not want to eat that, but it worked for my kids… go figure. So when trying to decide what to make for dinner the other night, and since I was feeling kind of summery and listening to great music, I thought falafel made a lot of sense (if you don’t get the connection you probably wasted less of your 20s than I did).
When I found a falafel recipe, however, I noticed that it had wheat flour and breadcrumbs in it. Not surprising – most pattie type foods have one or both of these, but thought, I couldn’t possibly serve these to my sister’s family as written, and so I began my usual alteration dance with gluten free falafel as the goal. And guess what? Gluten free falafel is awesome, regardless of whether or not you’re in the parking lot of a large concert venue. Gluten free falafel rocked this suburban (okay exurban for the geography geeks – holla!) momma and Ms. Picky Pants? She had thirds. Yep. Thirds. Enough said. If Ms. Picky Pants has thirds, I’m pretty convinced everyone should give this one a go. Continue reading
There is a fine line between preparedness and panic and while I’ve not yet swung into panic, I confess that weather events get me a little looney. The unpredictability, the noise, the fact that I’m responsible for small people and a VERY neurotic dog… I’m not a good storm buddy. If you live in the U.S. and don’t have your head planted firmly under a rock, you’ve likely heard that the East Coast (coast being used VERY broadly here) is taking a beating, and we are about 36 hours out from the most intense part of the storm.
I’ve tried not to act as though there the ZombiePocalypse is imminent; however, I did see some wisdom in loading up on lighting devices, getting some bottled water, some food items that will be easily dealt with in low power situations, and a few craft items for the kids to interrupt anxiety. I’ve also made an effort to eat up items that would be unlikely to make it through a power outage of any duration. THIS is how I come up with a recipe friends. I’m not proud, but near panic and a desire not to waste food can really get me moving in the kitchen. So, I’ve pulled together a strange assortment of items to make fabulously green patties (just in time for Halloween :-)) that we ate like burgers, but that if I made again I would likely serve more like falafel – smaller patties rather than one large one. Perhaps like my daughter, I admit to a certain appreciation for small food.
Given the landscape of my fridge, I must concede that this is a strange assembly of ingredients, but I’ll give some suggestions for replacements if you’d like some good green eating for the monsters in your tribe and don’t have the same sampling currently available.
Gluten Free Frankenpatties
- 1/2 onion chopped
- 1 large clove garlic, smashed
- 1 1/4 c chickpeas (I suspect any bean would work)
- 3/4 c almond milk mash (leftover from making almond milk, alternatively I would suggest using mashed potatoes)
- 2 oz kale (a couple of generous handfuls, any hearty green would work)
- 2 T sunflower cheese (or mayo)
- 3 T almond milk (or other liquid)
- 2 T tahini (or other nut butter)
- 1 1/2 T Bragg’s or soy sauce
- 1 t salt
- 3/4 t dry yellow mustard
- 2/3 c garbanzo flour (you could probably use just about any flour here, although I like the flavor, and the gluten free-ness of the chickpea)
- 1.5 c cooked quinoa (or rice or whatever other grain you have leftover)
Preheat oven to 325. In pan on stove, warm pan with a splash of olive oil. Add onions and cook on low-medium until onions are soft. Add garlic and cook until you can smell it (about 30 seconds). Put contents of pan and ingredients up until the garbanzo flour into a food processor. You may need to add the kale a little at a time. Add the flour a bit at a time until the mixture is wet, but will hold shape. In a bowl, add the quinoa and stir to distribute. Form dough into patties. If the mixture is too wet, add bit more flour. Add olive oil to pan and warm over medium heat. Cook patties about 6-8 minutes per side and then move to oven for about 10 minutes to cook through. There you go. A perfectly spooky green dinner, delicious with burger fixings, or as I had mine, with a nice big dollop of smoky baba ghanoush. Delish.