Napa Goat Ranch Easy Gyro Or Falafel Sauce Recipes

Steps:

• For the mushroom falafel: Preheat the oven to 450 degrees F.
• Cut the mushrooms into large chunks and spread on a large, rimmed sheet tray. Toss with the olive oil and thyme. Roast, stirring halfway through, until golden brown and a majority of the liquid is evaporated, 15 to 20 minutes. Allow to cool slightly.
• To the bowl of a food processor, add the chickpeas, panko, parsley, cumin, cayenne, garlic, egg, 1/2 teaspoon salt and the cooled roasted mushrooms. Pulse until finely chopped but not pureed (about 10 pulses), scraping down the sides of the food processor as necessary. Scoop 1/4-cup portions of the mushroom mixture and shape into 1/2-inch-thick patties.
• Heat a thin layer of olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until evenly browned, 3 minutes per side. Season with salt to taste.
• For the lemony green beans: To a small bowl, add the tarragon, lemon zest and 1 tablespoon salt. Mix to combine, then set aside.
• Bring a large saucepan of water to a boil and generously season with salt. Fill a large bowl with ice and cold water. Add the green beans to the boiling water and cook until crisp-tender, 2 to 3 minutes. Drain, then immediately transfer the green beans to the ice water. When cool, drain well and slice into 1/4-inch-thick pieces.
• Add the green beans to a bowl, toss with the olive oil and season to taste with the seasoned lemon salt; toss to coat. There will be leftover lemon salt.
• For the cucumber yogurt sauce: Stir together the cucumber, yogurt, sour cream, cumin, salt and garlic in a medium bowl.
• To assemble: Brush the pita with olive oil. Toast over an open flame or in a pan set over medium-high heat, turning occasionally, 1 minute. Toss the cut tomatoes with a drizzle of olive oil and a pinch of salt. Cut each pita in half, then stuff with the cucumber yogurt, 2 falafels, more cucumber yogurt, the lemony green beans and cherry tomatoes. Serve with more cucumber yogurt on the side if desired.

Steps:

• In a dutch oven (or large pot) saute the onion, carrot, garlic and the thyme in olive oil until lightly browned.
• Add the lentils and the rest of the ingredients (except the spaghetti and the parsley) along with the broth. Reduce the heat to medium.
• Simmer over low heat for 30 minutes, stirring occasionally to prevent sticking.
• Meanwhile, cook the spaghetti. Toss the cooked pasta with a little fresh olive oil and the parsley if desired.
• Pour the sauce over the spaghetti. Garnish with additional parsley and parmesan cheese, if desired.

Steps:

• Combine the ingredients together in a jar with a tight sealing lid. Use about 1/3 cup for recipes calling for a chili seasoning packet.

Steps:

• Preheat oven to 350°F.
• Steam the potatoes until just barely tender.
• Mash together the potatoes; garbanzo beans and the garlic in a bowl.
• Add onion, parsley, garlic, olive oil, sesame oil, cumin, turmeric, coriander, and lemon juice. Mix well.
• Roll the mixture into small golf ball sized balls. Place the balls on a non stick baking sheet sprayed with cooking spray. Bake for 15 minutes. Flip the balls over and bake for another 15 minutes.
• To serve, open each pita and fill with 2-3 falafel patties then top with desired toppings from the list above. Add a spoonful of either our Heart Healthy Hummus or Easy Gyro Sauce.

Steps:

• Place the cucumbers on paper towels and let them sit for at least 10 minutes to soak up as much moisture as possible.
• In a small bowl add the cucumber, garlic, lemon juice. Add the salt, sugar, pepper and dill.
• Pour off any water from the yogurt and mix in with the cucumber mix.
• Cover the bowl and immediately place in refrigerator and let set undisturbed for 24 hours so the ingredients will blend and sauce re-thicken (keep chilled when not in use.).
• Makes about 2 cups.