But here's a snapshot of the leftovers from dinner last night, a brief recipe and a second look at homemade mayonaise.
Fresh Falafel (recipe adapted from Homegrown Evolution)
- Cup dried garbanzos, soaked 8 hours
- Fresh herbs: lemon basil, garlic chives
- Fresh veg: garlic, onion greens, malabar spinach
- Salt, pepper, cumin, curry powder
I ate mine last night with some baked cabbage, yogurt/mayo sauce, and hot sauce. Delicious! Andy had his on a bun with fresh mayo and sides of cabbage and sauces. I can't divulge the recipe for cabbage, as it is my secret weapon. But think 'kale chips' turned cabbage style.
And a note on mayo. I've been making various versions of the mayo in Nourishing Traditions for a while now. This one really took the cake though. I had inspiration from Wardeh over at Gnowfglins.com and combined that with the ingredients i had on hand, creating mayo thusly:
Thaw out one ice cube of lemon juice and one ice cube of whey in the microwave until melted and warm. Divide the white from 3 freshly laid and still warm (or room temp) eggs, using the yolks. Place warm whey/lemon juice, 3 egg yolks, salt, cayenne and a small spoon of dijon mustard into your food processor (option to warm the food processor's bowl with warm water first) and blend up a few times. Then slowly SLOWLY add 2/3 cup olive oil. I'm talking the thinniest stream of oil you can stand. Took me several minutes and a sore shoulder - you pour while blending through the opening at the top of the food processor. After all blended and immulsed, pour into a covered jar and let sit out 7 hours before moving to the fridge.
This is by far the best batch yet - firm, tangy, nicely colored - not at all the runny, oily stuff of my last batches. I'm sold on this technique!
WW will be back next week, i promise.