1 tin chickpeas rinsed and drained- 280g net weight
Few leaves of chopped coriander
1 tsp salt
2 tsp ground cumin
1/2 tsp smoked paprika
generous pinch of black pepper
1/2 red chilli chopped finely
juice of 1/2 a lemon
3 tbsp sieved gram flour
Pinch of salt
Pinch of black pepper
1 1/2 tbsp oil
Mash together your sweet potatoes, red onion, garlic, coriander, chickpeas, 1 tsp salt, tamari, ground cumin, smoked paprika, generous pinch of black pepper, red chilli and lemon juice until it comes together
Add in your peas and mix through
Flatten out your mixture and cut into whatever shapes you like
Mix together the gram flour, generous pinch of salt, pinch of black pepper and water
With your pan on a high heat, add the oil
Coat each fritter in your gram flour mixture and fry until golden
Leave to cool and then serve with hummus or whatever you’d like!
1/4 cup walnuts (pecans, or slivered or sliced almonds)
Salt to taste (kosher)
Pepper to taste (freshly ground)
For the Dijon Mustard Dressing:
2 teaspoons Dijon mustard (grainy, or more, to taste)
1 clove garlic (minced)
3 tablespoons white balsamic vinegar (or white wine vinegar)
1/3 cup olive oil (good quality extra virgin)
Toast the nuts, if desired. Arrange the nuts in a single layer on a rimmed baking sheet. Bake whole, chopped, or slivered nuts in a preheated 350 F oven for about 8 to 10 minutes, checking and turning them frequently. Sliced almonds will take about half the time. Watch closely.
Cut the middle rib out of each lacinato kale leaf. Roll the leaves up into a tight roll and slice them chiffonade-style into thin strips. Put the strips of kale in a large bowl. You should have about 2 to 3 cups.
Cut the core out of the cabbage half and shred or chop the cabbage. Transfer the cabbage to the bowl with the kale.
Toss the chopped nuts with the kale and cabbage.
Prepare the Dressing
In a canning jar or bowl, combine the Dijon mustard, minced garlic, vinegar, and olive oil. Whisk or shake well. Add a dash of salt and some freshly ground black pepper, to taste.
Drizzle 2 to 3 tablespoons of the Dijon mustard vinaigrette over the salad. Toss the salad. Cover and refrigerate until serving time.
6 cucumbers, seeded and cut into 1-inch pieces (5 1/2 cups)
1 1/4 teaspoons kosher salt
1/4 cup sesame oil
2 tablespoons chopped fresh basil
2 tablespoons gochujang (Korean red chile paste)
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
2 teaspoons granulated sugar
1/2 teaspoon fish sauce (such as Red Boat)
1 cup water
Toss together cucumbers and salt in a medium bowl. Place cucumbers in a colander; let stand 20 minutes. Rinse and drain well.
Combine oil, basil, gochujang, ginger, garlic, sugar, and fish sauce in a bowl. Add cucumbers; toss to coat.
Place cucumber mixture in a mason jar. Press down cucumbers firmly, leaving 4 inches of headspace. Place 1 cup water in a small ziplock plastic bag; seal bag. Place inside a second ziplock bag, and seal. Place bags on cucumbers; seal lid. Let stand at room temperature 7 days, opening and resealing lid once per day.
Produce Prep: Dice the onion and mince the garlic. Rinse and chop the red skin potato(es) into ½-inch chunks. Measure out the frozen corn and set aside.
To a large soup pot, add the olive oil and bring up to medium heat. (To make the recipe oil-free, substitute water for oil and stir frequently.) Add the onions and cook until slightly translucent (5-7 minutes). Add the garlic and cook for 1 more minute, stirring.
Add the canned diced tomatoes, vegetable stock/broth, red skin potatoes and frozen lima beans. Bring up to a constant simmer and set a timer for 20 minutes.
Add the frozen corn and frozen kale to the pot, along with the apple cider vinegar, chili powder, cumin and mustard. Simmer for another 10 minutes. Season with salt, pepper, vinegar and sweetener to taste. Serve hot!