dontmissmyplate 11/10/21 dontmissmyplate 11/10/21

Homemade Falafel Salad with Sesame Tahini Dressing

I love chickpeas in every shape and form, but falafel makes the top of the list! Most people wait to enjoy falafels at the store, but they are pretty simple to make in the comfort of your own home. All you need are dried chickpeas, fresh herbs and some spices. A food processor for appliances will make this a lot easier. I used this one from Hamilton Beach.

450-Watt 10-Cup Food Processor with Bowl Scraper Attachment

I'm not going to assume everyone reading this knows what falafel is or where it originated! As a Southern African, I was introduced as a young adult on the streets of New York, from one of the many mouthwatering Halal trucks parked on the side of the road or one of the shawarma stores littered throughout Lower Manhattan. Falafel balls are deep-fried fritters that came out of the Middle-East, and can also be made using fava or broad beans. They can be eaten as they are, on top of a salad or bed of vegetables, but typically stuffed in a pita or flatbread pocket.

Served with what you may ask? Tahini-based sauces, derived from sesame seeds.

This small women-owned business makes natural vinaigrettes and dressings. Their Sesame Tahini is not only one of my favourites but goes perfectly with my homemade version of falafel; I recommend giving it a try; it will give a lot of other dishes a toasty tang. It has two awards for a reason: a 2018 Good Food Award and a 2018 SOFI Award! No junk, just delicious flavour to compliment the food! This recipe calls for a condiment you can find at your local grocery store or online at dressitupdressing.com.

Ingredients

2 cups dried and (soaked overnight) chickpeas--don't use canned!

1/2 teaspoon baking soda (to help soften the chickpeas)

1/2 cup fresh dill

1 cup fresh parsley

6 fresh garlic cloves

1/2 medium yellow onion

1 tablespoon salt

1 tablespoon black pepper

1 teaspoon cayenne

1/2 jalapeno

2 tablespoons toasted sriracha sesame seeds

1/2 teaspoon ground cardamom

1 tablespoon smoked paprika

1/2 teaspoon baking powder

1/2 teaspoon fenugreek powder

1 tablespoon cumin

1 tablespoon coriander

Peanut oil for frying

Salad:

1/2 bag arugula

1 cup purple cabbage, shredded

1/2 cup cherry tomatoes

1/2 large seedless cucumber

Sesame oil

2-4 scoops roasted red pepper hummus

1-2 avocadoes

Sriracha mayo

Wasabi sauce

Sesame tahini vinaigrette

Instructions

You'll need to start this recipe the day before to soften the pulses. Soak the dried chickpeas by submerging them in water with baking soda. Drain when ready to use.

Combine the chickpeas, dill, parsley, garlic, onion, sesame seeds, jalapeno, spices, salt, and pepper in a bowl. Transfer to a food processor, then pulse or blend ib high until thick paste forms.

Heat the oil in a frying pot—mix in the baking powder then cook the falafel in batches at 350F until brown and crunchy. Use a cookie dough scooper for uniform balls. To freeze the remaining dough, allow scoops to harden, then transfer to a zip lock bag for up to 3 months.

In a large serving bowl for the salad, combine the cabbage and arugula, drizzle lightly with sesame oil and toss. Slice and overlay the tomatoes, avocado, hummus, and falafel, then drizzle with the sesame tahini dressing and a bit of sriracha drizzle. Serve!

The recipe makes about 24 falafel balls; salad serves 3-4. Freeze the falafel dough once scooped into balls to fry another time.

dontmissmyplate 10/28/21 dontmissmyplate 10/28/21

Spicy Roasted Butternut and Peanut Soup

When the weather gets chilly, all you need is a hot bowl of soup. This recipe will give you something rich, creamy, smooth, and flavorful, thanks to the spices and, of course, the texture of the peanut butter.

Yes, butternut (or pumpkin and other members of the squash family) goes well with the nutty condiment. In Zimbabwe, it's a common practice to combine the two, whether it's the flesh of the vegetable or the leaves (muboora or pumpkin leaves cooked with peanut butter and chilies, for instance, is quite popular--the peanut butter serving as a substitute protein from meat and well, to enjoy!).

The trick to get the silky texture if you desire is to use a good quality blender, and to be patient; you'll get there! This soups is super easy and will impress anyone you make it for.

Ingredients

Spicy Roasted Butternut:

48-ounces chopped butternut

1 tablespoon chili flakes

1 tablespoon garlic powder

1 tablespoon steak seasoning (mixture of ground salt and black pepper)

1 teaspoon dried rosemary

1 tablespoon cayenne powder

1 tablespoon smoked paprika

1/4 cup olive oil

8-ounces mirepoix (mix of 2 parts onion, 1 part carrots and 1 part celery)

1 red bell pepper, diced

1 jalapeno, diced

1 teaspoon salt

1 tablespoon black pepper

1 teaspoon cayenne powder

1 tablespoon curry powder

1 teaspoon Royco Usavi (optional)

1 teaspoon smoked paprika

1 tablespoon garlic powder

1 teaspoon ginger powder or fresh, grated ginger

2 1/2 cups broth (add more as needed)

1 2 tablespoons butter

12 tablespoons bacon fat (optional)

2 tablespoons tomato sauce

1/4 cup Worchester sauce

1/2 cup heavy cream

1/3 cup peanut butter

Cilantro

Peanuts

Instructions

Toss the diced butternut in the olive oil, spices and rosemary, and bake at 400F for 12-15 minutes on parchment paper and a baking tray. The butternut should be fully cooked and caramelized on the outside. Remove from oven and set aside, including a few pieces to garnish.

Heat the butter and bacon fat in a large pot, and bloom the spices (cook for about 1-2 minutes on medium-high heat to bring out the flavour).

Add the mirepoix and sauté for 3-4 minutes until fragrant, then add the Worchester sauce and tomato sauce, cook for another 1-2 minutes.

Add the broth and 1/2 of the heavy cream, stir and simmer on low heat for 10 minutes. Mix until peanut butter is fully incorporated. Stir in the butternut and cook for another 5 minutes, then remove from heat. Take out a 1/2 cup and use the hot broth to temper and smoothen the peanut butter before adding it to the pot.

Using a mesh spoon, remove the solids and add them to the blender. Cover the lid and blend the solids until smooth. Season to taste, mixing until you have your desired texture. Control this by using the remaining broth and cream to thin it out.

Return to heat and simmer for 1 minute, season to taste and ensure the cream is incorporated and there are no large chunks of butternut, then serve. Garnish with roasted butternut, peanuts and cilantro.

dontmissmyplate 8/13/21 dontmissmyplate 8/13/21

Matapa (Shrimp and Kale in Coconut Milk and Peanut Butter)

Peanut butter and greens are not an unusual pairing in many parts of Southern Africa and should be embraced everywhere! They are just as delicious as greens with cream, a more widely known dream team when balanced right.

The Mozambican dish Matapa inspired this recipe: cassava leaves cooked in coconut milk with peanuts or cashews and shrimp or crab. I used Tuscan kale, but you can use anything from pumpkin leaves to collard greens and adjust the cooking time.

Coconuts are plentiful in Mozambique, which borders the Indian ocean, and coconut milk, a staple in my pantry, is creamy but not overwhelming. It lends a unique flavour, and in this case, blends well with the sweet and salty peanut butter and the subtle sweetness and texture from the chopped shrimp.

The light and hearty soup stew gets even more delicious overnight, and you can serve it with brown rice, farro, couscous or any other starch or side that will help absorb the tasty juices!

Ingredients

2 pounds cooked shrimp (thaw according to package)

1 large bunch Tuscan kale

Olive oil

1 red onion

4 large garlic cloves

1/4 jalapeno

1/4 cup fresh parsley

1 tablespoon Royco Usavi mix (or you favourite all purpose seasoning)

2 tablespoons peri-peri seasoning

1 cup peanut butter (tempered with 1 cup hot water)

1 packet chicken bouillon powder

2 tablespoons from 1/2 a fresh lemon

1 tablespoon cayenne powder

1 tablespoon black pepper

1 teaspoon salt

1 cup coconut milk

Pepper flakes

Instructions

Remove the stems and chop the kale. Place in boiling water until softened, then remove most of the water. Place in a blender and pulse to shred the greens until they are tiny pieces but not liquid (you can also do it while the leaves are uncooked).

Finely dice and chop the onion, garlic, jalapeno, and parsley and sauté in olive oil until softened for about 3 minutes. Add the Royco Usavi and peri-peri.

In a separate bowl, mix the peanut butter with the boiling water and chicken bouillon. Pour the tempered mixture into the pot, then add the kale. simmer for 5 minutes and mix well.

Add the shrimp, cook for 2-3 minutes, then follow with a squeeze of lemon. Season with salt and pepper to taste, adding extra peanut butter and cayenne if necessary.

Serve hot with brown rice, lemon, chili flakes, and parsley.

dontmissmyplate 7/27/21 dontmissmyplate 7/27/21

Goat Chorizo Samosas with Tomato Mango Chutney

I love goat meat and grew up eating it frequently. I consider it a somewhat neglected meat, but it is delicious and quite versatile! For those of you who appreciate goat meat or love chorizo, this will be quite a treat. I discovered the chorizo as a local farmers market to my delight and imagined this pairing.

Samosas are curried and/or spiced meat or vegetable-filled pastries wrapped in a thin dough and fried, attributed to South Asia but enjoyed worldwide, including East Africa. A condiment often accompanies them for dipping. In this case, a mango chutney will do the trick, a it is a great balance of sweet and spicy and complements the goat, which is not inherently sweet compared to other meats. The sour cream helps to cool the spiciness. To enhance the mango chutney, I used a spicy mango chutney sauce from Camella’s Kitchen. To view other recipes using their products that boast Caribbean flavours, check out Plantain Stew with Black Beans, Spicy Apple Muffins with a Cider Glaze, and Pineapple Chow Black Seabass Salsa.

Ingredients

Chutney:

1 large mango, diced

1 tablespoon spicy mango chutney sauce (I used Camella’s Kitchen)

1/3 cup roasted tomatoes

1 tablespoon jalapeno, diced with rib and seeds removed

2 tablespoons smoked paprika

1 tablespoon garlic minced

1/2 shallot minced

1 tablespoon tomato paste

1/4 cup carrots, diced

1 tablespoon parsley, chopped

1 tablespoon Royco Usavi mix (or your favourite all-purpose seasoning)

1 tablespoon Worchester sauce

1 tablespoon mirin or cooking wine

1 teaspoon salt

1 tablespoon black pepper

Anise and bay leaves (optional aromatics)

1 cup water

Samosas:

10 samosa sheets. cut into rectangles

1 tablespoon butter

4 sausages goat chorizo, casings removed (or regular chorizo)

1/4 cup white onion, diced

1/8 cup carrots, diced

1/8 cup green bell pepper, diced

1 tablespoon Spice for Rice (optional)

1 teaspoon garlic powder

1 tablespoon Royco Usavi mix (or your favourite all-purpose seasoning)

1 teaspoon tumeric

1 cup broth

1/4 cup water and 2 tablespoons flour (sealing paste)

Vegetable oil

Sour cream

Instructions

Prepare the chutney. Add all the ingredients except the water and aromatics and bring to a boil. Then add the water and aromatics and reduce the heat to simmer for 15 minutes, stirring frequently and seasoning with additional salt and pepper to taste. Remove the bay leaves and anise after 5-7 minutes to avoid overpowering the other flavours. Add more water if necessary but allow the chutney to thicken. Once it's to your liking, remove the chutney from the heat.

For the samosa filling, add the butter to a pan on medium-low heat. Sweat out the onion, carrots and bell pepper for 2 minutes. Add the seasonings and cook for an additional minute.

Mix in the chorizo and cook until browned. Pour in the broth and reduce heat to simmer to finish cooking the goat. Season to taste then remove from the heat to cool.

Prepare the samosa sheets according to the package instructions, and ensure they don't dry out. To fill them, fold a bottom corner into a triangle of each samosa sheet, then another triangle to make it a double pocket. Add the filling, sealing the sides with the flour and water mix as needed. Check this video out for clear steps!

Fry the samosas in vegetable oil for one minute per side, then place on paper towels to drain the extra fat. Don't overcrowd the pot to help them cook evenly.

Serve with the mango chutney (cold or room temperature) and sour cream.

dontmissmyplate 7/12/21 dontmissmyplate 7/12/21

Fried Pumpkin Flowers

In Zimbabwean cuisine, the pumpkin leaves (nhanga) known as muboora are commonly consumed as a relish or dried first, often stewed with peanut butter. They can be bitter similar to mustard greens, and a little tough - but nothing a little bicarbonate soda can't fix. Neighbouring countries like Mozambique like to add shrimp and coconut milk to the mix.

This recipe is super easy and makes for a light and fluffy batter, thanks to carbonated tonic water and egg white.

You'll need to be gentle with them, not overly dredge in batter and shake the excess off, not wash them roughly, and try to keep them as dry as possible before frying. Inspect the flowers for pollen and anything else.

How do they taste? Next time you see the flowers at the farmer's market, give them a try! In this case, sweet and subtle, a floral taste, not like a pumpkin, but delicious and melts in your mouth. Not only can you fry them in a light batter, but you can also stuff the flowers with a filling of your choice and bake or fold them into tortillas.

Yield: 4 blossoms (3 per person)

Author: Dontmissmyplate

Fried Pumpkin Flowers

Edible flowers you can enjoy outside of cocktails and desserts? This unlikely treat provides the perfect bite and an effortlessly fancy appetizer that uses an underutilized part of the pumpkin - it's blossom! More commonly devoured are the lovely petals of its cousin, the zucchini, and they look pretty similar.

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

12 clean pumpkin flowers
1/2 cup + 2 tablespoons flour
1 egg white
3/4 cups tonic water
1 teaspoon sugar
1/2 teaspoon table salt
Sea salt crystals

Instructions

In a shallow bowl, add the flour, table salt and sugar, set aside.
Heat your oil in a pan; it should be about 300F+ at the time of frying - you can use a thermometer to check. Make sure the panhandle is turned away from you/not easy to knock over.
Beat the egg white until stiff peaks form.
Whisk the tonic water into the bowl into large lumps are gone, and flour is mostly dissolved - don't over mix to keep the batter airy and light from the carbonation. Gently fold in the egg whites.
Dip each flower carefully into the batter, shaking off excess before placing it in the hot oil )(away from you to avoid the splatters). Keep a close eye; they fry quickly! Flip over after about 20 seconds (30 seconds if you want the batter a bit brown more, though it lightens up a bit after cooling).
Remove from the pan with a draining spoon and place on paper towels to absorb extra fat. Sprinkle with sea salt crystals and enjoy hot.

Nutrition Facts

Calories

Fat (grams)

3.5

Carbs (grams)

8.7

Sugar (grams)

5.1

Protein (grams)

1.4

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dontmissmyplate 7/1/21 dontmissmyplate 7/1/21

Double Chocolate Hazelnut and Aero Mint Ice Cream with Shortbread (No-Churn)

Ice cream is too easy to make at home to be constantly buying store-bought pints! And no, you don't need an ice cream machine. You can get creative and add in all your favourite sweet treats to the creamy heat reliever. You also have a better sense of what you are adding to the mix from a nutritional perspective.

Aero chocolate is unique because it's aerated, i.e. has an air bubble texture, making it one of those candy bars that truly melts in your mouth. Made in the UK and sold across southern Africa, it's one of the chocolate bars I grew up on.

If you are looking for another no-churn ice cream recipe, try this peach crumble with bourbon ice cream. This one takes a different turn but still celebrates the summer heat with chocolate, hazelnut, refreshing peppermint, and another melt-in-your-mouth sweet treat - shortbread! The textures and flavours swim in cream and condensed milk waves effortlessly, making this recipe a win-win perfect for the whole family!

Yield: 8-10 (1/4 cup per serving)

Author: Dontmissmyplate

Double Chocolate Hazelnut and Aero Mint Ice Cream with Shortbread (No-Churn)

I'm not a huge fan of mint, but I know many people including some of my close family members, absolutely love the combination with chocolate. If done right, I can appreciate it! As long as the mint flavour is not aggressively strong. This is why I mixed both chocolate, hazelnut, and peppermint in this case, but it's up to you to decide the ratios!

Prep time: 20 Mininactive time: 8 HourTotal time: 8 H & 20 M