I smashed out this salsa the other night as part of a vegan, gluten free, faux-Mex fest… It was heaps easy to make and I paired it with smoky roasted eggplant & zucchini, and scrambled tofu, onion, bell pepper & mushroom in a cabbage leaf as substitute for a taco shell. IT WAS AWESOME!
Anyway the recipe is as follows:
2 William Pears
1/2 Red Bell Pepper (Capsicum)
1/2 Red/Purple Onion
1/2 Lime juiced
Pinch chilli powder
Splash of Walnut oil
I am lazy and I like to just chop stuff roughly and then throw it all in a food processor. Boom it’s done in like 30 seconds. Just pulse it a few times so it’s all diced together then pour in a bowl and voila!
This is a little something I came up with a short while ago based on a recipe that I use to make my world famous hummus… Since everyone clearly appreciated my ‘Ode to Felafel’ I shall carry on with my food-based poetry, and I think this is a fitting continuation.
Ok ladies and gents what we’re making today
Is a little treat that will make you say
Why, this is the greatest thing I’ve ever dipped
My bread into, it makes me feel hip
This is a hummus that tastes so great
You’ll wanna make it for every date
Takes 2 cans of chickpeas all blended up
And a few other ingredients that made the cut
Throw in the all garlic, chilli and olive oil
Spooning out the tahini maybe a toil
Along comes the spices a teaspoon at a time
Cumin, smoked paprika, coriander then lime
Juice 2 of those suckers into the mix
The more juice the better don’t take the risk
Not enough juice will make your hummus chunky
Leaving your guests to say “man this is funky…”
To make this hummus sit above the rest
There’s one last trick to help you pass the test
This hummus wouldn’t be the same without the time spent
On adding in that last ingredient
With a flavour that seduces every tongue
And what makes this hummus number one
It comes from a land not far away
This spicy dipping sauce never goes astray
In all kinds of foods, especially this
Delicious nutritious Middle Eastern dish
You may have guessed what it is right now
Its sweet chilli sauce and the crowd says wow!
Pour on in that sweet chilli goodness
And we’re all aboard the hummus express
Now the most important part of this recipe
Is how to combine these ingredient-y
I think a food processer may be required
By hand if you like, but its better when wired
Whizz that shit up into a smooth paste
Is it delicious? Give it a taste
Adjust the amounts to make it fantastic
And it’s not from a container made of plastic
You will never buy hummus from a shop again
Commercially made dips are just not the same
So take this recipe to the masses
And if you got any questions I got answers
I take crap photos that were never going to be anywhere near as good as the ones already on the internet so I just did a google images screenshot of what you get when you search for hummus.
An ode to felafel
What is this fine food, that puts me in the mood?
Thats round like a ball, but not one at all?
Its soft and it crunches, is perfect for lunches
Goes well in a wrap, add hommus to that
Is the perfect meal, and the price is a steal
Made from chickpeas, makes me weak at the knees
It can be gourmet, or just take away
In oil its deep fried, to make it I’ve tried
Tonight was the batch, that’ll be hard to match
Mixed with salsa and cheese, we all say yes please
This middle eastern fare, is beyond compare
It’s never a hassle, fuck I love felafel…
Ok so maybe the last line didn’t rhyme so well but you get the point. If you hadn’t gathered from my amazing rhyming couplets I made felafel tonight and they were friggin heaps good. So here’s my photo essay of the felafel just to make you slightly jealous of my mad felafel making and eating skills…
Crispy fried goodness, to the max!
Felafel mix consists of: chickpeas, coriander stems and root, red onion, mint, garlic, chilli, cumin, salt, chickpea flour.
I soaked and boiled chickpeas, then whizzed up the rest of ingredients except for flour in food processor. Then chucked in the chickpeas and whizzed it a bit more til they were a nice chunky but fairly fine consistency.
I transferred to a bowl then mixed in about half a cup of chickpea flour to bind it all together. Form it into balls and fry it in about a centimetre of oil til they be golden all over. I use groundnut oil which looks and smells a lot like peanut oil but apparently isn’t…
This is the large amount of hummus (and glass of wine) that I made to go with it…
And this is the large amount of salsa I also made to go in my wrap…
The finished product on a wrap with fried eggplant, salsa, hummus and soon to be added goats cheese… My goodness it was amazing. And I am going to eat it tomorrow for lunch too! MWAHAHAHAHAH!!!
Ok well I would like to make a felafel based pun right now but its proving quite difficult. So feel free to smash a couple into the comments section if you can think of them.