Tag Archives: pickled onions

Red Lentil Falafel with Millet, Lemon Ginger Dressing + Quick-Pickled Onions

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I’m reading this novel right now, Sweetbitter. It is a coming-of-age about a young  girl who lands her first post-college job as a back waiter in a prestigious New York City restaurant. Broken up by seasons in her first year, I’ve just reached the point of early spring and the first thing she does is mention the Hungry Gap, the short phase in the year when even the hyper-local restaurants scramble for produce and need to source from afar, the season where we’re sick of winter but warmer days are fickle and food is just sort of ho-hum.

I’ve definitely been feeling the hungry gap season and have reached the point, which inevitably happens every year, where the only meal that sounds good is plain, steamed vegetables (mostly cabbage), a plain grain and protein, and if I’m feeling particularly adventurous, a leftover dressing or some random seeds sprinkled on top. William is extra lucky he’s working long days because of tax season and his office often feeds him. Mutiny would come quickly if he had to endure more than one or two nights of my “plain steamed veg” for meals.

Thanks in part to The Recipe Redux for the march theme of making due with what’s on hand, i.e. spring cleaning the cupboards, I decided to use my creativity an extra bit and make the first day of our new season include more than steamed carrots, turnips, and cabbage.

So here we have red lentil falafel, an extra delicious lemon ginger cashew-based dressing, and pickled onions. This just might be the meal that gets me back into eating a little more adventurously. And maybe you too?

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Red Lentil Falafel with Millet + Lemon Ginger Dressing, serves 4
I love falafel, especially baked falafel with lots of accompaniments like pickled onions, but the lemon ginger dressing is the real star of this dish, in my opinion. After enjoying a lemon ginger dressing at a super hipster Portland restaurant a while back, I’ve been trying to get a homemade rendition right all winter. It may have taken all season, but this version might just be better than its inspiration. Make sure to be liberal with both lemon zest and ginger!

Red Lentil Falafel:
1 cup red lentils, soaked
3 garlic cloves, peeled + roughly chopped
1 bunch green onions, chopped
2 tsp. ground cumin
1/2 tsp. ground coriander
1 Tbs. apple cider vinegar
3/4 tsp. sea salt + more to taste
freshly ground black pepper pepper
1 tsp. baking soda
1 cup cooked millet

  • In a large saucepan over medium-high heat, bring the soaked lentils and 2 cups water to a boil. Turn down, and simmer for 20 minutes. They do not have to be completely soft all the way through. Drain and turn into a food processor.
  • Then, preheat the oven to 375 degrees F and line a baking sheet with parchment.
  • In the food processor with the red lentils, combine the garlic, spring onions, spices, apple cider vinegar and baking soda. Pulse the mixture until it comes to a chunky paste but is not completely a puree. It should be fairly wet so add a little liquid if it’s not. Then turn it into a large mixing bowl along with the one cup of cooked millet. Combine the grain and lentil mixture well.
  • Next form about 20 falafels with your hands or with a medium cookie scoop and place them on the parchment lined baking pan. Bake for 20-25 minutes, until they are lightly browned and a little firm to the touch.
  • Serve the falafels with extra millet or flatbread, the sauce, lettuce, and pickled onions if desired.

Lemon Ginger Dressing, makes about 1 cup
1/2 cup cashews, soaked + drained
zest of one lemon
1/4 cup lemon juice
1/4 cup water + more if needed
2 Tbs. freshly grated ginger root
1 tsp. Dijon mustard
1  tsp. maple syrup (optional)
1 Tbs. light miso

  • In a food processor or blender, combine the soaked and drained cashews, lemon zest, and remaining ingredients and blend until it comes to a consistency that is spoon-able but not runny. Add more water as necessary to reach this consistency.

To Serve:
Quick-Pickled Onions
lettuce
additional cooked millet or flat bread, if desired

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The Big Picture + Rainbow Salad

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I’ve been keeping journals since I was at least 10 and I’ve held on to each one, lining them up on a shelf, displayed prominently in our living space. Every once in a while, I pull one off the shelf and read through a few pages. Some are light and comical. Others are filled to the brim with quotes and encouragements, the next with lonely prose. They provide a glimpse into the mind of a typical teenager/21yearold/postcollegegirl. Whatever the mood, they give me incite into the journey towards my present state of mind.

I get a kick out of the 2003-04 journal. Its pages encapsulate the internal chatter of a high school girl–the stream of consciousness about various crushes, the silly happenings that mean nothing and consume her days.

Next there is an entire journal of syrupy poetry that can rival any T. Swift song. It slams me back in the moment of that first year in college, those neighbors and dates I had so quickly forgotten.

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Then there is the 2007 journal and my heart breaks for that girl. One after another, the pages ring out her longing for affirmation, even as the experiences she captured illustrate it was so obviously there, for the taking. That girl couldn’t see her friends, her family, her peers reaching out to her, proclaiming their support, admiration, respect. She couldn’t see past her own insecurities and struggles to figure out where she stood in the grand scheme of things.

Looking back, I feel a world apart from that girl and I’m glad she made it through. As I read through the pages again, I also feel an uncomfortable nudge of awareness. Just as we are all works in progress, that girl of 2007 hasn’t entirely conquered all her battles in the now of 2014.

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I still push and expect too much of myself. I want to accomplish it all, get everything right, make the process seem effortless even though I’ve kicked major ass to get here. I’m overcome by self doubt in the moment of making a decision and put off making big ones, big life changing ones, for months and years, all the while stewing about them. I seek clarification that I am enough.

When I talk to my friends and peers, I am reminded I’m not alone in these feelings. I’m reminded that it is okay to fail, good even, and optimism and determination go a long way in helping to get back to work. Progress is slow and there’s a big picture. Life is lived in each moment on the way to our destination.

You can be transformed. Not overnight, but over time…We strive toward a goal, and whether we achieve it or not is important, but it’s not what’s most important. What matters is how we move toward that goal. What’s crucial is the step we’re taking now, the step you’re taking now.  -Scott Jurek
 

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As I reflect back on the journey–the life phases spilling out over the pages of my journals, I’m better able to see the progress, the intricate beautiful details that make up these moments we are in. I’m better able to pause, grab a deep hug and a cup of tea, and celebrate this phase–this spot in my timeline–and stop worrying so much about the getting there.

Today I’m telling the girl of 2007 and the lady of here and now–and you, my friend reading this: You are loved. You are enough. You don’t have to have it all together. Focus on the step you’re on. You will get there.

You can be transformed. That’s the big picture.

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Rainbow Salad, Inspired by Green Kitchen Stories
This salad is a celebration of what is in season and available where I live right now. I often make salads like this one that contain whatever vegetables are in the fridge or are available at the farmers market. This one has carrots, fennel, and easter egg radishes along with spinach, mint, and parsley. Fennel stalks, left over from another meal, are particulary good when chopped like celery and roasted. Reserve the frilly fronds and use them as a garnish. 
 
3/4 cup uncooked brown rice
1/4 cup uncooked wild rice
2 cups cooked garbanzo beans
Stalks from one fennel bulb, chopped into 1-inch pieces, fronds reserved
3-4 carrots, peeled and chunked
1 bunch radishes, quartered
1 drizzle balsamic vinegar
1 drizzle extra virgin olive oil
salt and pepper
1 cup raw walnuts
2-4 cups spinach leaves
large handful parsley
handful of mint leaves
1-2 Tbs. raw honey
1-2 Tbs. freshly squeezed lemon juice
1/4-1/2 cup of quick-pickled red onions
more balsamic vinegar, olive oil, salt and pepper to taste
  • In a medium saucepan, combine 2 cups water and rinsed brown and wild rice. Bring to a boil, cover, and simmer for 40-50 minutes until cooked. Set aside to cool.
  • Preheat oven to 350 degrees F. In a baking dish, combine fennel stalks, carrots and radishes. Drizzle and toss with balsamic vinegar, olive oil, and salt and pepper. Bake for about 15-20 minutes, until nearly soft. In the last five minutes, toss in the walnuts, and let them roast together with the vegetables. Take from the oven and set aside to cool.
  • In a large serving dish, toss the rice mixture, garbanzo beans, roasted vegetables, and the remaining herbs, leaves, and additions. Add more honey, balsamic vinegar, and salt and pepper to taste.
  • Top with diced fennel fronds.
Quick-Pickled Onions
1 large red or yellow onion, thinly sliced
1 bay leaf
4 whole cloves
1/2 cup apple cider vinegar
1 cup water
2 tsp. salt
2 Tbs. sugar, maple syrup, honey, or coconut sugar
  • In a saucepan, combine the vinegar, water, bay leaf, cloves, sugar, and salt. Bring to a boil until the sugar is dissolved.
  • Add the onion slices, stir, and remove from the heat.
  • Once slightly cool, transfer the mixture to a quart jar or another glass container and chill in the fridge for 1-2 hours before using.
  • They will keep for about a week and can add an awesome tangy flavor to all sorts of things!

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