Dinner at the Ranch

Falafel and baba ganoush with all the trimmings

For some reason, I got the urge to make falafel. Start with some sprouted garbanzo beans, grind them up with onion and herbs, toasted spices and garlic. These get fried in coconut oil until crisp and brown.

Eggplants are roasted until caramelized and soft, then blended with tahini, spices and garlic. Went slightly wild with some smoked paprika here.

Then we load up the table with side dishes: mint-kefir sauce, lemon-tahini sauce, guacamole, feta, cucumbers, chilies, shredded kale and sourdough bread.

Yes, a few adjustments were made to the traditional spread, but I can assure you it worked anyway.

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