Wednesday, June 25, 2008

Middle Eastern dinner night

The other night I decided to just go for it and make a bunch of Middle Eastern food. I had chickpeas, quinoa and plain soy yogurt in the fridge and came up with the perfect idea: Quinoa Tabouli, falafel and tzatziki sauce. It was great because I only had to run to the store for tomatoes, a cucumber, pita bread and some salad mix. And the store is only 2 minutes walking, or 30 seconds driving.

Quinoa Tabouli

I found a recipe online as a guideline, and it came out pretty boss. I'm pretty sure I added way more quinoa than I was supposed to, but it's still good.

2 cups cooked quinoa
1-2 tbsp freshly squeezed lemon juice
1 tbsp extra virgin olive oil
1 tsp kosher salt (or to taste)
1 cup fresh chopped parsley and/or mint leaves (more of less to taste)
1 cucumber, chopped
1 tomato, chopped
freshly ground pepper (to taste)

1. Mix quinoa and parsley/mint together
2. Add rest of vegetables
3. Add lemon juice and olive oil, stir adjust to taste
4. Season with salt and pepper, to taste

Falafel (from Vegan with a Vengeance)

I don't have the recipe right now, but I'm sure you could probably find it on google. I baked it instead of frying it and it came out so good. I don't understand why so many people have a problem when making this recipe.

Tzatziki Sauce

This was seriously so delicious. I've never made it before, but thought it would be a nice change from having Tahini sauce (since I was out of tahini).

1 cup plain soy yogurt
1/2 cucumber, peeled and cut into little chunks
1 tablespoon olive oil
1/4 of a lemon, juiced (I just put in some and hoped for the best)
minced garlic (however much you want, I use a lot)
salt & pepper to taste

1. Mix it all together and let it sit in the fridge for awhile to let the flavors "mingle". Serve it on falafel or salad or whatever! It's really good.


Melisser; the Urban Housewife said...

Mmm, I love Falafel & Tabbouleh!

MTB Vegan said...

I heart falafel, I get in this weird mood for it every few months and it eat almost everyday for a week. It's so tasty.