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May

2

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yummy AND vegan!

Crisp on the outside and fluffy on the inside, falafel is arguably one of the best vegan meals. Though it is oftentimes served in a pita wrap or atop a bed of greens, these falafel balls are light enough that they can be eaten completely on their own, making for the perfect midnight snack.

Chickpea Falafel, adapted from Epicurious

INGREDIENTS

15 oz cans chickpeas
1/4 red onion
1 handful fresh parsley
1 handful fresh cilantro
4 cloves garlic
1 tsp salt
1/2 tsp cayenne
1 tsp cumin
1 tsp baking powder
1/2 cup flour
1/4 cup vegetable oil for frying

INSTRUCTIONS

Rinse and drain canned chickpeas.

Place the drained, uncooked chickpeas along with onions, parsley, cilantro, salt, cayenne, garlic, and cumin in a blender. Process until you have a chunky paste. Chunks add great texture but too many will keep the mixture from holding its shape!

Place the mixture in a bowl and sprinkle in the baking powder. Begin to add the flour, 2 Tbsp at a time, until the dough is cohesive enough to form a small ball.

Form the chickpea mixture into balls about the size of walnuts.

Heat oil in a deep pot and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown.

Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Serve with hummus, tahini, or yoghurt sauce on the side.

Image via Bwog Staff

Apr

12

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I don’t eat soup, but if I did, it’d be this one!

Delicious and versatile, butternut squash is one of Bwog’s favorite vegetables, not to mention one of the easiest to prepare. Though it may be getting warmer out, you can never go wrong with a spicy soup. This silky-smooth, vegetarian soup can be served both hot and cold, making for a perfect weeknight meal.

Spiced Butternut Squash Soup (adapted from Food & Wine)

Ingredients

1 medium onion, coarsely chopped
1½ tablespoons extra-virgin olive oil
Coarse salt
1 medium sized butternut squash—peeled, seeded and cut into cubes (alternatively, you can purchase already pre-cut cubes of butternut squash)
2 tablespoons tomato paste
4 cups water
½ cup coconut milk
Ginger
Harissa
Any spices that you have on hand (for example cumin, turmeric, or nutmeg)

Directions

In a large pot, toss the onion with the olive oil and 1 teaspoon of salt. Cover and cook over low heat, stirring occasionally until the onion is very soft.

Stir in the squash, cover with a lid and cook for 20 minutes.

Add the tomato paste, 1 teaspoon of the spice blend and the water to the pot and bring to a boil. Reduce the heat and simmer until the squash is tender, 20 minutes. Let cool.

Puree the soup in a blender until smooth. Add the coconut milk, ginger and 1 teaspoon of harissa.

Finally, season with salt and black pepper and garnish with fresh chives or chopped parsley.

Mar

7

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img March 07, 201810:44 amimg 0 Comments

Beautiful beautiful crêpes.

Feeling a little bit stressed? Midterm season has got you down? Take a quick study break and enjoy some French crêpes with this simple yet delicious recipe!

INGREDIENTS

1 cup of flour
1½ cups of milk
2 eggs
Pinch of salt
Butter

DIRECTIONS

Combine flour, milk, and eggs.
Add salt.
Heat a lightly greased skillet.
Spoon in about 2 Tbsp of batter; lift and tilt skillet to spread evenly.
To remove, invert pan over paper towel.
Lastly, fill with your favorite filling! We recommend jam or Nutella for those with a sweet tooth, ham and cheese for those who like their crêpes savory.

Voilà, you’re all set!

Image via Bwog Staff.

Feb

21

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eat your veggies damnit

Once upon a time, rice and pasta reigned supreme as the side dish staple for dinner plates. However, Bwog is bringing you a new alternative: couscous. Not only is it one of the tastiest side dishes around, it’s one of the easiest to prepare in a hurry. Top it off with some delicious roasted veggies, and you’ve got a meal that will keep you warm once the freezing weather reappears tomorrow. 

Ingredients:

  • Couscous
  • Any veggies you’d like! We recommend  butternut squash, broccoli, brussel sprouts, cauliflower, or sweet potatoes
  • Olive Oil
  • Salt and Pepper

Eat your weight in veggies after the jump.

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