Pasta and Existential Dread

Still unemployed, still homeless, but with amazing friends and a great view …

p.s. not really eating food right now (see above), but stay tuned, I shall overcome 

Falafel: Easy, Fast, Vegetarian, Vegan, Serves 2-4

Ingredients: 250g chickpeas, 2 garlic cloves, a few parsley branches, 1 small red onion, 30g flour, 30 ml sunflower oil, salt, ground cumin, ground coriander, chili powder, tomato salsa, green salad, pitta bread

Nutritional value: 161 calories, 6g protein, 18g carbohydrates, 8g fat, 3g fiber

The ingredients: chickpeas, red onion, garlic, parsley, flour, coriander, cumin, chili 

Method: 1. Blend the chickpeas, chopped onion, garlic cloves, parsley, spices, salt, flour and a few drops of oil until they become a chunky paste. Add some more flour to the paste, if necessary.

2. Shape the paste into patties (4-6). 

3. Heat the oil in a pan and fry the patties for about 3 minutes on each side (or until golden). 

4. Serve in a toasted pitta with tomato salsa, garlic yogurt (if not vegan) and greens. Enjoy!

Falafel! Yay! A beloved vegetarian staple!

As a side-note: My middle name is Rejection. R e j e c t i o n. Nothing’s up here, so, in a very dignified manner, I shall pack my bags, bid Europolis farewell and go be all existential on my friend’s couch, in the City of Light. Because if you can make it there, you’ll make it anywhere want to watch sunsets over rooftops, stroll under leafy trees, and sip coffee in brasseries, it’s the place to be — (c) E.

Mixed Salad and Dressing: Easy, Fast, Vegetarian, Vegan

Ingredients: rucola and valeriana, cucumber, carrot, radish, fresh basil, lime, olive oil, salt, pepper (quantities to taste)

Nutritional value: all sorts of vegan goodness (and no time to research the exact numbers, right now)

Ingredients for the dressing: fresh basil, limes, olive oil, salt, pepper

Ingredients for the salad: rucola and valeriana, radishes, carrots, cucumbers

Method: 1. Run the basil leaves and stalks through the blender together with the freshly squeezed lime juice and pulp, olive oil, salt, and pepper until you obtain a smooth liquid (add any of the ingredients to taste). And the dressing’s done! 

2. Place the rucola and valeriana in a bowl. Add the radishes, carrots and cucumbers chopped into bite size chunks.

3. Add the dressing and toss lightly. Done!

As a side note: Any spring/summer produce can into this salad. It’s up to you. It’s the dressing that REALLY makes it.

As a second side note: There you go, F, now you will have a “1” in your reader next to my poorly maintained blog. Notice the cucumbers, too.

As a last side note: Being unemployed (day 7) is, in fact, far, far more work than expected. So, I’ve been eating quick salads out of bowls, please excuse the poor presentation, too much time is wasted on plates (Is this the beginning of the end? I think so!). Between volunteer work and incessantly complaining to friends about being unemployed, there’s not much time for other things. I do, however, have a winning strategy planned. As of yet, I’ve downloaded one of those organizing boards. 

The 1st of March is the 1st day of spring and the 1st day of the year, in the old Roman calendar. Coincidentally, it is my 1st day of unemployment. Grrr. And so, I am going on a 7 day fast/detox: fresh fruit, vegetables, juices, cereal, seeds, nuts, and water. Much like a vegan that doesn’t drink. Fun.

Hopefully, I’ll find some good recipes to post …

As a side note: I might be having a mild freak-out.

Pizza: Moderate difficulty, Slow, Vegetarian, Serves 6

Ingredients: 500g self-rising flour, 250 water, 200g ricotta, 100g canned tomatoes, 1 large bell pepper, 10 cherry tomatoes, rucola leaves, basil leaves, olive oil, salt

Nutritional value: 290 calories, 14g protein, 41g carbohydrate, 13g fat, 9g fibre

Ingredients for the dough: self-rising flour, water, olive oil, salt 

Basic toppings: canned tomatoes and ricotta

Additional toppings: bell pepper, cherry tomatoes, salt, olive oil, rucola, basil

Method: 1. Preheat the oven to 180 degrees.

2. Place the flour in a bowl and mix in the water (gradually), a few drops of oil and a pinch of salt. You can use your hand (it’s fun).

3. Bring the dough together and knead until it becomes smooth and springy. 

4. Place the dough ball into a flour dusted bowl and cover with a damp cloth. Place the bowl in a dark, warm place (for instance in a cupboard).

5. After 60 to 90 minutes (when it should have almost doubled in size) place the dough onto a flour dusted surface and knead a couple of times.

6. Stretch the dough onto a flour dusted tray (preferably on baking paper).

7. Spread the tomato sauce evenly on top of the dough.

8. Add the ricotta, pepper and cherry tomatoes. Sprinkle a little a salt and a few drops of olive oil on top.

9. Place in the oven and bake for 30 to 50 minutes at 180 degrees. 

10. Remove from the oven and top with rucola and basil leaves. 

11. Slice and serve. Enjoy!

As a side note: This is the first time I ever made dough, so I used self-rising flour (less room for error), which contains baking soda. Dough is usually made with yeast and that would probably be better. It is difficult to correctly estimate the flour - water ratio for dough, as different types of flour absorb different quantities of water, so experiment a little.

As a somewhat related note, a few years back, I was verbally abused by a microbiology student who was adamant that, in fact, I was not a vegetarian, as I ate yeast and yeast is alive (it’s in everything, by the way). I really hate this type of conversations where I need to explain or justify myself. I have also eaten meat on a couple of occasions in the past year, I own leather shoes and I no longer feel that blind devotion - so I guess I am no longer a vegetarian. But I also don’t know what else I am.

As a final side note: do not squeeze cherry tomatoes as tempting as it might be!