Intro - Brendy Vaughn

[Guest guest]

Hi my name is Brendy and I'm new to the group. This is my second time

going vegetarian. Last time I went for 4 years, this time it's been 3

years so far. I'm interested in becoming vegan and am slowly getting

there. I love to cook and am looking forward to trying some of the

recipes here.

 

Brendy Vaughn

http://www.brendysart.com/

http://brendysart.blogspot.com/

 

P.S. Here's one of my favorite vegetarian recipes:

 

***Falafel and Tzatziki Sauce***

 

1 (15 ounce) can chickpeas (garbanzo beans), drained

1 onion, chopped

1/2 cup fresh parsley

2 cloves garlic, chopped

1 egg

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon salt

1 dash pepper

1 pinch cayenne pepper

1 teaspoon lemon juice

1 teaspoon baking powder

1 tablespoon olive oil

1 cup dry bread crumbs

oil for frying (optional) To make them less fattening, I spray a

large cast iron skillet with cooking spray and dry cook them.

 

1 (6 ounce) container plain yogurt

1/2 cucumber - peeled, seeded, and finely chopped

1 teaspoon dried dill weed

salt and pepper to taste

1 tablespoon mayonnaise

 

 

In a large bowl mash chickpeas until thick and pasty; don't use a

blender, the consistency will be too thin. In a blender, process

onion, parsley and garlic until smooth. Stir into mashed chickpeas.

 

In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne,

lemon juice and baking powder. Stir into chickpea mixture along with

olive oil. Slowly add bread crumbs until mixture is not sticky but

will hold together; add more or less bread crumbs, as needed. Form 8

balls and then flatten into patties.

 

Heat 1 inch of oil in a large skillet over medium-high heat. Fry

patties in hot oil until brown on both sides. Or skip oil and just

spray pan well with cooking spray.

 

In a small bowl combine yogurt, cucumber, dill, salt, pepper and

mayonnaise. Chill for at least 30 minutes.

 

Serve with pita bread & feta cheese (optional) and greek salad.