Thai Rice Bowl
1 teaspoon olive oil
4 cloves garlic
Ginger
1 tablespoon Thai red curry paste
¼ cup soy sauce
¼ cup peanut butter
4 cups vegetable broth
1 can light coconut milk
Honey
1 ½ cups uncooked rice
Make steamed rice how your normally would, drain.
For the curry, heat a saucepan over medium heat. Once warm, add the oil, and then garlic and ginger. Cook for 30 seconds, stirring constantly. Add the other ingredients. Bring the mixture to a boil, reduce the heat, and simmer for 10 minutes to develop the flavor.
The curry will be done when you see some oil releasing around the corners.
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Falafal
¼ cup + 1 tablespoon extra-virgin olive oil
1 cup soaked chickpeas
½ cup chopped red onion
½ cup packed fresh cilantro (mostly leaves but small stems are ok)
4 cloves garlic
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
INSTRUCTIONS
Preheat oven to 375 degrees Fahrenheit. Pour ¼ cup of the olive oil into a large baking sheet evenly coat pan
Combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, and 1 tablespoon of olive oil in a food processor. Process until smooth.
Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties. Place on your oiled pan.
Bake for 25 to 30 minutes, carefully flipping them halfway through baking, until they are deeply golden on both sides.
