Recipe Review from 5/28/18 - Part II

First recipe uses the prepared bulgur from Part I of this review, the last recipe uses some of those prepared spicy chickpeas. 

The Meal Plan:
Sat  (L) Tabbouleh with Avocado   (S) leftover taco salad
Sun (L) leftover tabbouleh   (S) leftover tabbouleh with hummus sandwich

Mon (L)  green pea fritters and salad  (S) Chickpea pasta with peas
Tues (L) out     (S)  Kale Salad with chickpeas and berries

Wed - Summary Lentil Soup
Thurs (yoga) - leftovers
Fri - Broccoli mac n cheese

Green Pea Fritters with Avocado (Ckng Lght June 2018) vegetarian, vegan
This dish comes together fairly quickly, and as the recipe notes stated, the pea/tofu/bulgur mixture is very soft.  I didn't even bother to try and shape into patties - I spooned directly into the pre-heated pan and kinda mooshed into patties.

These were tasty, but with the green patties, green avocado, green kale, and green cucumber - it was a lot of green!  I did add some red cherry tomatoes for color.  I would make this dish again - super simple, under half an hour to assemble, and filling.  Recommended.

Serves 1

1/4 cup extra-firm silken tofu (2 oz.)
1 tablespoon all-purpose flour
1/4 cup Pre-made Bulgur  (recipe above)
2/3 cup frozen green peas, thawed
1/4 cup chopped scallion whites (I used a shallot)
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt, divided
1 1/2 tablespoons olive oil, divided
1/2 ripe avocado
1 small garlic clove, grated
2 teaspoons fresh lemon juice, divided
1 1/2 cups torn stemmed lacinato kale
1/3 cup sliced English cucumber
1 thin red onion slice, halved

Process tofu and flour in a mini food processor until smooth. Add pre-made bulgur (recipe here); pulse until blended. Add peas, scallion, cumin, and 1/8 teaspoon salt; pulse until combined.

Heat 1 tablespoon oil in a medium skillet over medium. Shape pea mixture into 2 patties.; (They will be very soft but will firm up as they cook.) My note - just spoon/dollup directly into the pan, mixture is too soft to form into patties.; Add patties to skillet; gently flatten to 3/4-inch thickness. Cook until browned on bottom, 4 to 5 minutes. Carefully turn fritters, and cook until browned, 4 to 5 minutes.

Mash avocado, garlic, 1 teaspoon lemon juice, and a dash of salt until smooth.

Place kale in a bowl; drizzle with remaining 1 1/2 teaspoons oil. Massage until lightly wilted. Add cucumber, onion, remaining 1 teaspoon lemon juice, and remaining dash of salt; toss to combine. Serve salad and fritters with mashed avocado.

Chickpea Pasta with Green peas (Ckng Lght, June 2018); vegan, vegetarian, gluten free
This was my least favorite dish due to the "pasta".  What a gummy mess that turned out to be.  You must have to stir the pasta constantly and/or keep it at a vigorous boil (like its about to boil over boil),  or do something special after you drain it.  I was not privy to these tips beforehand.

On the positive side, I have extra pasta so I get to try again.

Otherwise, a decent dish, good for summer or one of those evenings where you need something with minimal fuss.  

Serves 1

2 ounces uncooked chickpea spaghetti (such as Banza)
1/4 cup frozen green peas
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon black pepper
1/4 teaspoon plus a dash of kosher salt, divided
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped unsalted roasted almonds
1 teaspoon lemon zest

Cook pasta in boiling water until almost al dente, about 5 minutes. Add green peas; cook until peas are warmed through and pasta is tender, about 1 minute. Drain pasta mixture, reserving 1/2 cup cooking liquid. Cover pasta mixture to keep warm.

Heat oil in a small skillet over medium-low. Add garlic; cook until tender, about 2 minutes. Add pasta mixture, pepper, 1/4 teaspoon salt, and 1/4 cup reserved cooking liquid; toss to combine. If necessary, add up to 1/4 cup additional cooking liquid to reach desired consistency.

Make the gremolata: Stir together parsley, almonds, lemon zest, and remaining dash of salt. Sprinkle over the pasta and serve immediately.


Kale and Spiced Chickpeas with Berries Salad (Ckng Lght, June 2018) gluten free, vegetarian, vegan
This was perhaps, our favorite recipe in the bunch.  So much so we brought it to a potluck later in the week.  This is light, refreshing, filling with a nice balance of tangy and sweet with neither being overpowering. 

photo from cookinglight.com

1 tablespoon olive oil
1/2 teaspoon lemon zest
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups torn stemmed lacinato kale (about 2 oz.)
1/2 cup half-moon English cucumber slices
1/2 cup fresh raspberries
1/2 cup sliced fresh strawberries
1/2 yellow bell pepper, thinly sliced
1/3 cup Smoky Roasted Chickpeas
2 tablespoons coarsely chopped unsalted roasted almonds

Whisk together olive oil, lemon zest, lemon juice, salt, and black pepper in a medium bowl. Add kale, and massage gently until kale is lightly wilted. Add cucumber, raspberries, strawberries, and bell pepper; toss well to coat. Arrange salad on a plate; top with Smoky Roasted Chickpeas and almonds.