A popular middle eastern treat is a flavorful fried food, the falafel. Made from spices and chick peas (aka garbanzo beans), these are a crunchy meatless alternative. Falafel is traditionally served with Tahini, which is sesame seed paste.
1/2 thinly sliced fennel bulb
2 sprigs minced fennel leaves (about 3 loose tbsp.)
1/2 cup black eyed peas, cooked, chilled
1/2 cup grape tomatoes, halved
1 green onion diced
kale, shredded and stemmed
1/2 lemon
1-2 tsp. olive oil
salt and pepper
Juice lemon. Combine ingredients and toss well. Even better if allowed to chill for 30 minutes plus.
I’ve been working with the lowly (but protein-rich and low-fat) red bean. You know, the red bean of “red beans and rice” fame. Out of the can they’re fine, but a little on the bland side. I came up with some decent ideas, but tonight’s seems to be right on track. Very easy to prepare and in no way dull. Works as a vegetarian main, or an intriguing side.
1 can 16 oz Red Beans (the basic no sauce no fat low calorie treat)
3 Large Jalapeños, 1/4″ diced
3 Green onions, diced
1 teaspoon Tarragon
Juice of one large lemon
Juice of one small lime
1/2 cup chopped cilantro
1 heaping teaspoon minced garlic
A few dashes ground ginger
1/2 tablespoon Extra Virgin Olive Oil
Salt & Pepper to taste
After your prep work, it couldn’t be any simpler. Add to a small pot and simmer over medium heat until your jalapeños are slightly under-done. I like the faint crunch.
