This book could change the lives of gluten- and dairy-free dieters.
“Wild Sugar” goes to Linda Sipple, and “Homemade Ice Cream” goes to Janis Millu. I’ll pop them in the mail today.
This week’s book didn’t have much of a title, “Culinary Creativity: Let Your Restrictions Set You Free: Breakfast to Dessert Over 110 Gluten-free, Dairy-free Recipes,” but after thumbing through it, I thought some of the recipes seem pretty good and simple enough to try. While some of the ingredients, such as arrowroot and hemp milk, might seem unusual, but I have no doubt you can find most of them at the Whole Foods Co-op or natural foods sections of supermarkets. Bulk foods stores might also stock them.
The book is available at www.dawnallet.netand will be available on Amazon Sept. 1.
If you want the book, send an e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and the NAME OF THE BOOK you want.
Here’s a good looking recipe:
FALAFELS (book spelling) WITH HUMMUS SAUCE
1/2 cup chopped fresh parsley
1 large onion, finely chopped (2 cups)
1 (15-ounce) can chickpeas, drained and rinsed
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 cup rice flour
1/2 teaspoon salt
Pinch freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon water
SAUCE
1 can chickpeas, drained
1 lemon juiced
2 tablespoons raw tahini
1 clove garlic, minced
Water
Salt and freshly ground black pepper, to taste
1. Preheat oven to 450 degrees and prepare 2 baking sheets with oil.
2. In a mixing bowl, combine half the onion and half the parsley. In a food processor, combine the remaining parsley, remaining onion, chickpeas, garlic, coriander, cumin, rice flour, salt, pepper, oil, and the water, and then pulse until slightly chunky. Scoop the contents of the food processor into the mixing bowl and stir.
3. Form the falafel mix into ping-pong-sized balls; set on the baking sheet and then flatten slightly. If the balls are falling apart when being formed, add a touch of water.
4. Bake for about 20 to 30 minutes, flipping after 10 or 15 minutes, until golden on both sides.
5. Meanwhile, for the sauce, combine the chickpeas, lemon juice, tahini and garlic in a food processor. Add 1/4 cup water and puree until very smooth. Add more water as needed until sauce is thick but pourable.
6. Transfer to a small saucepan and heat on low. Cooking the sauce is not necessary, but it is nice to serve a warm sauce with the falafels. Add salt and pepper to taste, and add a bit more water if needed.
Serve with shredded lettuce and Chapatis.
