Carlin Pea & Carrot Falafels by Hodmedod's

Have you heard of the carlin pea? We certainly hadn't, until the pulse-experts at Hodmedod’s put them on our radar.
They’re like chickpeas but taste chestnutty and originate from northeast England. These carlin pea, carrot and flaked quinoa falafels are delicious for dinner and make amazing lunchbox fillers, for all the meal-preppers out there.

Ingredients:
2 carrots, roughly chopped
3 spring onions, roughly chopped
Handful of fresh coriander
120g dry Carlin Peas, soaked overnight in cold water
1 cup quinoa flakes or rolled oats
1 tsp cumin seeds
1/2 tsp ground turmeric
1 tsp garam masala
1 tsp chilli flakes
1/2 tsp sea salt, to taste 
Freshly milled black pepper, to taste
4 tbsp rapeseed oil or other oil for frying

Method:
1. First, rinse the soaked carlin peas, cover with fresh water and bring to the boil on the hob for 40 to 60 minutes, until tender. Drain and set aside.

2. Next, put the carrot and spring onion in the food processor and pulse a few times, then add in the carlin peas, coriander, spices and seasoning. Blend until everything is combined, leaving some texture.

3. Scoop the mix out of the food processor, then shape the mixture into 12 small flat patties.

4. Heat the oil in a large frying pan, then carefully place the falafels into the pan once the oil is hot. Fry on a medium heat for around 7 minutes, turning occasionally to ensure both sides are evenly browned.

5. Serve with a simple carrot, white cabbage and spring onion slaw, a quick sesame oil and tamari dressing and garnish with chopped coriander.
 
Top Tip

If you haven’t had time to soak the peas overnight, you can do a quick soak by boiling for 10 minutes on the hob then leaving to stand for an hour in the water. After an hour, drain and rinse, then bring to the boil again in fresh water for 40 to 60 minutes, until tender.

from Planet Organic Blog http://bit.ly/2Iq7xG4
via How to Save Money When Buying Organic Foods

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Zero Food Waste

Food waste is a problem.

It is the third largest contributor to climate change, but with so many people going hungry it also feels like, well, such a waste. That is why we are proud that all our stores are now Zero Edible Food Waste.
Like lots of retailers we work hard to reduce the amount of food that goes to waste in the first place, but as we sell a large range of fresh foods and serve 10,000 meals a week in our cafes there is inevitably some.  To avoid it being thrown away, since 2017 we have been part of OLIO’s “Food Waste Heroes” programme.

At the end of every day we donate all our edible food to volunteers who redistribute it to the local community via OLIO, the food sharing revolution platform. It is a truly pioneering partnership and each month more than 5000 portions of perishable food now feed bellies in communities near all of our stores.  The rescued food helps many people affected by hunger and food poverty.

OLIO Food Waste Hero, Amran Ali, has been picking up food from our Devonshire Square and Islington stores for seven months:-
 
“Volunteering at OLIO has strengthened my understanding of what it means to give back to the community. Since I started saving food from Planet Organic, I have shared my collections with over 100 people in my local area. Struggling single parents, the elderly, the disabled, the hungry & vulnerable; have all benefited from the surplus food. I believe it's important to do what we can for others in need, and as a bonus we're helping the planet too.”

from Planet Organic Blog https://ift.tt/2tIHelZ
via How to Save Money When Buying Organic Foods

Tofu Burger Hoagie Roll

Beet Waffles with Raspberry Sauce

We got a new waffle maker for Valentine’s Day.  One that has ♥ heart shapes. This recipe makes very nice waffles. They were not as bright red as I thought they would be and the beet flavor is not really noticeable. However, the flavor combination with the raspberries made a lovely dessert and treat for Valentine’s Day.

Ingredients:

for the waffles:

• 1½ cups AP flour
• ¼ cup polenta or cornflour
• ¼ teaspoon salt
• 1½ teaspoon baking powder
• 1 tablespoon sugar
• 3 egg replacements
• ½ cup beet puree and juice
• 1½ cups almond milk
• 4 tablespoons margarine, melted
• ¼ teaspoon cinnamon
• ¼ teaspoon cardamom

for the raspberry sauce:

• 2 cups raspberries
• ¼ cup water
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• garnished with non-dairy whipped topping

Directions:

1. To make the waffle batter:
   1. Peel a small red beet.
   2. Cut in small pieces cover with water and cook until soft.
   3. Add water as needed to insure that it does not burn. Once the beet is soft, puree it and allow to cool.
   4. When the beet and water/ juice have cooled puree to a smooth consistency.
   5. Combine the dry ingredients in a medium-sized bowl.
   6. Mix the egg replacements into a second medium-sized bowl and beat until frothy.
   7. Drizzle in the almond milk and pureed beet.
   8. Add the liquid mixture to the dry ingredients, along with the melted margarine.
   9. Mix with decisive strokes from the bottom of the bowl, until all the dry ingredients have been moistened.
   10. If the batter is too thick add a bit more of the almond milk.
2. To make the berry sauce:
   1. Place the mixed berries in a saucepan.
   2. Add the water, sugar, cornstarch.
   3. Stir well to dissolve the cornstarch.
   4. Place on a low heat to simmer until the berries soften and the sauce thickens.
3. To make the waffles:
   1. Lightly spray the hot waffle iron on both the top and bottom surfaces with nonstick spray (depending on your waffle iron).
   2. Add just enough batter to cover the cooking surface-approximately ½ cup for a standard waffle (1 cup for a Belgian waffle).
   3. Cook for 2 to 3 minutes, depending on your waffle iron. Don’t over-bake- you want it crisp and brown but not too dark.
   4. Serve the waffles with the berry sauce on top and a small dollop of non dairy whipped topping.

Related Posts:

• Beet Dumplings (Knödel) with Vegan Cheese Sauce
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• Beet Leaf Pesto
• Eggplant Towers with Beet Hummus
• Beet Salad with Plums and Tofu Feta

from Vegalicious http://bit.ly/2GnbD1H
via Why You Should Consider Buying Organic Food