i have got to tell you something-
falafel is the key to my happy place.
mmmhmmmm.
i'm not even joking around at all.
so,
even though i've beat up a batch of those falafel balls
a couple times this week already,
i'm always down to dominate another 'nother batch from scratch.
real talk.
...and last night was no exception.
only,
i also had to activate some complimentary flavors,
and some correlative texture components,
so that i had a whole meal's worth of next-level vegan hottness for my face.
word up.
falafel,
heavy on the parsley,
and cilantro, as well,
for that green gooey goodness we love to see in a mamoun's-type jauns,
with pureed cashews and scallions and shallots;
and spices on spices on spices;
garlic, and more garlic, and a little bit more garlic, too-
with garbanzo flour and flax seeds,
egg replacer and lemon juice.
mmmhmmm.
i got a whole other other style of falafel poppin' now.
that's expert.
i like what i like,
but love comes far less easily, and far less often-
but, duders, on the ones?
when we're discussing falafel:
i don't just like it.....
in fact, i don't even just like it like it -
i F*ing LOVE falafel.
lovely lovey-dovey, as in:
sittin' in a tree, k-i-s-s-i-n-g, an' that.
and lately,
i'm kind of getting excited about falafel everyday...
...but never the exact same way twice.
yup.
i do that.
kids, i've got positive emotions about these divergent strains of protean protein,
and parsley.
all we need is to add in onions and garlic,
and maybe a stripe of black peppery lemon-tahini garlic sauce.
actually, tell you what-
let's check the heavy-duty-doodie-crankle-type teleport:
hotter than hot,
and fresher than my breath after all that garlic, too.
what're the falafels sittin' on?
garlic'd braised baby kale.
i'm sayin',
we need our vitamins, don't we?
that's right.
that relish on the right is the TRUTH, too, friends.
orange baby tomatoes, chopped up, with a bit of parsley,
a clove or two of fresh-pressed crushed garlic,
white balsamic vinegar,
and toasted caraway seeds.
that saucy sauce is full-bodied, fully-operational,
and in F*ing full effect all day, in every way.
really.
a ways back,
some weirdie who waylaid me with unsolicited conversation
mentioned that caraway was expert with tomato.
i ignored it at the time, clearly,
because honestly who listens to weirdies?
ummmm,
apparently i do,
but their words need time to germinate and decontaminate and translate
into useful information down in my back-bottom brainstem, i s'pose.
it sure is good thing i dredged up that tidbit, though, for sure.
that stuff goes great with everything on the plate.
sweet, hot, spicy, tangy, and cool, all married together like sister-wives on my plate.
so good, and so simple, and so necessary.
-
the coup de grace, though, folks,
is that slice of pie for your eye in the back of the frame.
yep.
that's the big action, the bigger business, and the biggest deal of the day.
vegan frittata wedges are what's happenin' now.
mmmmmmmmmmm.
pressed and drained firm tofu, and half a block of silken sexiness, too,
added together with cornstarch,
and tapioca flour,
and flax seeds,
and g.p.o.p. and turmeric, cayenne, coriander, sage, thyme, and basil-
with nootch by the punch, smoked alderwood sea salt,
black pepper, and olive oil-
whipped together into a wet 'n' wild paste with allll the good taste.
but, that's not all. (it never ever ever is)
we got ourselves some sauteed shallots, and a few green onions;
and we dropped in a rough chop of parsley;
just a little of the leftover cilantro,
then, right before we mixed it together,
there was inspiration and sensation and activation to take it all to eleven.
yeah.
oyster mushrooms, shiitakes, and button baby bellas, with garlic,
all got browned up, and tossed in, and then we mixed it up into a chunky
buttload of exxxtra-sexxxy upper-echelon elite treatness.
........and with g.p.o.p., nootch, smoked paprika, and fresh dill on top?
all it needed was a contrasting texture, maybe a mild grit, with a firm bite,
to help all that mooshy mushroom get itself a grip on being amazing.
no problem-
that's white-and-yellow corn polenta, boiloed with black pepper,
with scallions stirred right in there at the end of the simmering cycle.
i left 'em to set up, in a shallow bowl, for that sweet circular shape,
and when they were firmly affixed to one another,
they all got flipped and pan-fried for a skinny skin on the top,
guys,
if you aren't feeling all the good feels about this one,
you might very well be a total A*-hole.
c'mon.
falafel and frittata and lots of effort in-between.
it's always funny how all the careful prep and planning always becomes
a battle-royale in the final ten minutes of getting it right.
if it doesn't devolve into chaos,
the orderly aftermath doesn't count as much, i guess;
never quiet, never soft.....
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