Broccoli Slaw

This recipe was a big hit.  I love how you use the stalks of the broccoli, too.

Serves 12 (1/2-cup servings)

1/3 cup currants or dried cranberries
2 pounds broccoli, about 1 large head
1/4 pound red onion (1/2 small onion), finely chopped
3/4 cup almonds, slivered or roughly chopped, or sunflower seeds
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon salt
Freshly ground pepper

Optional- for plump currants/cranberries: Heat 1/2 cup water to boiling and pour over the currants in a small bowl. Set aside for 5 minutes, then drain.

Shred the broccoli in a food processor, using the grater disk (the attachment with the holes, not the blade). In a large bowl, combine the shredded broccoli, currants, red onion, and almonds.

Whisk together the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous quantity of fresh pepper. Pour the dressing over the broccoli mixture and stir to combine. Taste and add more salt or pepper, if needed. Allow to sit for 30 minutes (or an hour in the fridge) so the flavors can mingle.

Cashew Falafel

This recipe was in the Tennessean a couple weeks ago.  Doug and I first had falafel on a trip to visit our friend Emily while she was studying in Heidelberg, Germany.

Sauce:
1 cup plain Greek yogurt
3 tablespoons tahini
2 tablespoons lemon juice (first zest 1/2 of lemon for falafel recipe)
4 scallions, thinly sliced
4 plum tomatoes, finely chopped
salt and pepper, to taste

Falafel:
2 medium red onion
4 cloves garlic
1/2 cup fresh cilantro
1/2 cup fresh parsley
15-oz can chickpeas, drained
1/2 cup cashews
1-2 tablespoons hot sauce (optional)
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cumin seeds
1/2 teaspoon smoked paprika
zest of 1/2 lemon

Whisk together yogurt, tahini, and lemon juice; add scallions and tomatoes.  Season with salt and pepper.  Place sauce in fridge until ready to eat.

For falafel:
Use food processor to pulse together onion, garlic, cilantro and parsley.  Then add chickpeas, cashews, and remaining ingredients.  Pulse about 7-8 times.

Divide mixture into 12-16 balls, flatten slightly.  Heat 2 tablespoons canola oil in large skillet over medium heat.  Add patties, working in batches, and brown for about 2 minutes on each side.  Place on baking sheet in 200-degree oven to keep warm.  OR, skip the skillet and just bake the falafel at 425 for 10-12 minutes.

Serve with sauce over bed of greens or in a pita with tomato and onions.  Goes well with tabouleh.