Tag Archives: #vegetarian

Stuffed Baby Eggplants with Indian Inspired Spicy Onions and Tomatoes Recipe

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I got these baby eggplants and had many different ideas about how to prepare them. Do I go Italian with anchovies, fried peppers, pine nuts and a basil sauce? Do I go Mediterranean with tahini sauce, feta, sesame seeds, dates and parsley? I did an Asian eggplant recently that was very good with miso, peanuts and crisp enoki mushrooms. So today I went slightly Indian because this is different.

Ingredients for about 4 servings

1 lb baby eggplants – split in half and score

1/4 cup of extra virgin olive oil – to drizzle over eggplants

1 lemon – split in half face down on pan with eggplants and use the fresh juice after roasted to sprinkle on eggplants.

sea salt – fresh crushed to taste on eggplants

black pepper – fresh ground to taste on eggplant

1 Tablespoon extra virgin olive oil (to cook vegetables with)

8 oz ripe sweet tomatoes chopped

1 large sweet onion – minced

1 serrano pepper – sliced paper thin or mince

2 1/2 Tablespoons – ginger grated

1 1/2 Tablespoon roasted garlic grated (I had some frozen in my freezer…it’s more mellow and more sweet than regular garlic you can roast some or use fresh but I’m guessing that you might use slightly less fresh garlic)

1 teaspoon garm masala

1/2 teaspoon fennel seed

1/4 teaspoon turmeric

1/4 teaspoon ground mustard

1/2 teaspoon course sea salt

2 Tablespoons roasted cashews – slightly crushed

1/4 cup sprouts ( I used radish sprouts)

2 teaspoons fresh cilantro leaves

Directions

Set oven to 350 degrees F.

Scored half baby eggplants go on baking sheet with scored sides up. The two lemon halves go on same baking sheet cut side down. Sprinkle the eggplants with oil. Timing will differ due to different sizes of eggplants. Mine were done in 45 minutes. You want the eggplants all the way cooked and with slightly charred ends. Sprinkle with roasted lemon juice and lightly season with salt and pepper.

While the eggplants are cooking you should make the seasoned onions and tomatoes.

Put a sauce pot on medium high heat with the tablespoon of olive oil. When hot add the onions and tomatoes and cook till onions are transparent. Next add all the remaining ingredients (serrano pepper, ginger, garlic, garm masala, fennel seed, turmeric, ground mustard and sea salt) Reduce to simmer and let it go about ten minutes.

Top baby eggplants with onion/tomato mixture, some sprouts, a few slightly crushed cashews and a cilantro leaf.

Stuffed Baby Eggplants with Indian Inspired Spicy Onions and Tomatoes

Tasty, Flavorful and Different!

The Forking Truth

Roasted Cabbage and Yellow Squash with Date Dijon Vinaigrette and Spiced Walnuts

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Lately I love roasted Cabbage. It gets so sweet and delicious with charred ends. I’ve only recently discovered that roasted cabbage pairs very well with different squashes. They both turn sweet but the cabbage adds that texture that makes the vegetables better together. Instead of just adding butter for just oil to the vegetables a date dijon vinaigrette is more interesting and a few spiced walnuts just kicks the dish up another notch. These vegetables are very easy to prepare. I just threw them in a high oven and pulled them out when done. The walnuts only take 5 minutes in a low oven.

This makes around 6 servings

1 lb yellow squash or chayote squash (zucchini gets too soggy) – ends removed and cut in chunks

1 small cabbage – core removed and cut in either 8ths or 10ths (start by cutting it in quarter wedges and then cut those wedges in half….you want small wedges

1 large bell pepper – core and seeds removed – rough large dice

1 large onion – skin removed – rough large dice

1/4 cup extra virgin olive oil (this I didn’t measure because I sprayed the vegetables lightly with the oil…I think I might have used less)

fresh ground sea salt to taste but slightly less than

fresh ground black pepper to taste but slightly less

1 teaspoon shallot – minced

1 Tablespoon date syrup (preferably McClendon’s select)

1 Tablespoon + 1 1/2 teaspoon apple cider vinegar

1 Tablespoon extra virgin olive oil

1 teaspoon dijon (preferably Amora Brand)

1/2 teaspoon grain mustard (preferably Old Style Maille Brand)

1/2 cup walnuts

teaspoon olive oil

1 Tablespoon sugar

big pinch course sea salt

Aleppo pepper to taste (around three shakes)

Directions

Set the oven to 300 degrees F.

In a small mixing bowl add the walnuts, teaspoon olive oil, sugar and salt. Mix well and spread out on baking sheet. This will be done in 5 minutes. Take out and set to the side.

Set oven to 450 degrees F.

On baking sheets spread out in a single layer the squash, cabbage, bell pepper and onion. Spray them lightly with olive oil. The vegetables go in middle and lower racks of the oven. Timing WILL DIFFER but in my oven the squash were done in 20 minutes, peppers were done on 20 minutes, onions were done around 30 minutes and the cabbage was done in 45 minutes. When the vegetables are done sprinkle them very lightly with salt and pepper.

While the vegetables are roasting make the vinaigrette.

In a small mixing bowl add the shallots, date syrup, vinegar, mustards and one tablespoon of olive oil. Mix well. (this is FORKING Delicious…you will make this again)

Serve vegetables with date dijon vinaigrette and spiced walnuts.

Roasted Cabbage & Squash with Date Dijon Vinaigrette and Spiced Walnuts

A really nice vegetable side dish…great for holidays!

The Forking Truth

Rick Bayless Huitlacoche Taco Filling (sort of) in Masa Crepes Recipe

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I was doing a lot of research on Huitlacoche recipes so I would understand the ingredient better. One recipe that was well received by Eater.com was the Rick Bayless Huitlacoche Taco Recipe. Not only did I read the recipe I also watched the video and learned more. Chef Bayless made an approachable version of the Mexican Huitlacoche taco. Flavors like Huitlacoche are strong and epazote is pungent. For your first time tasting these ingredients you might find them more enjoyable on the mellow side. Rick Bayless made these flavors more mellow by adding mushrooms to calm down the Huitlacoche flavor and also giving you a slide on the amount of epazote to use. He also made a point of pointing out that in Mexico the mushrooms wouldn’t be added and the epazote would go in on the heavy end. I followed the Chef Bayless recipe but I doubled the amount of Huitlacoche and used the top amount for epazote so it would be closer to the real thing. I was out of taco shells so I thought a masa crepe would be a nice light alternative and I think it is. This recipe make about 5 servings.

Ingredients for about 5 servings

1 poblano pepper – roasted – seeds, skin, stem removed – chopped

1 Tablespoon extra virgin olive oil

1/2 medium white onion – diced

1 clove garlic – fine chopped

1/2 medium tomato – diced

1/2 cup oyster mushrooms – cut off core and broken down a bit

6 oz Huitlacoche (I used frozen, chef Bayless recipe calls for canned…in video he gets fresh when in season but likes the bottled version)

2 Tablespoons fresh epazote – chopped

non stick canola spray

2 eggs – slightly beaten

1/2 cup + 1 Tablespoon water

3 Tablespoons unsalted butter – melted

1/4 cup flour

1/4 cup maseca (instant masa)

1/4 teaspoon course sea salt

4 oz mozzerella/cheddar cheese – shredded

Directions

Get a fry with the oil on medium high heat and then add the onion, tomato, mushrooms and garlic. Cook till onions are slightly brown and then turn down the heat to medium and add the poblano and Huitlacoche. Cook a few minutes and shut off heat and then add the epazote. Salt to taste.

Make crepe batter. In a small mixing bowl add the eggs, water, butter, flour, maseca and salt and mix well.

I use a regular fry pan so I also use non stick spray. Spray a regular fry pan with non stick on medium high heat. Pur about three tablespoons of batter in the pan. It cooks up pretty fast like in a minute. Flip it and set to the side. Keep going till you are out of batter.

Fill each crepe with Huitlacoche filling and distribute the shredded cheese into each crepe. Eat now or reheat in pan or oven.

Rick Bayless Huitlacoche Oyster Mushroom Taco Filling in Masa Crepes

Yummy! A Special THANKS to Chef Rick Bayless for sharing his recipe and knowledge about Huitlacoche Tacos.

The Forking Truth

Baked Cheesy Crisp Fluffy Piped Fries with Huitlacoche Corn Salsa Recipe

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I have some frozen Huitlacoche to use so I’m looking up recipes to see how other people use Huitlacoche. I noticed that many recipes out there combine parmesan cheese with Huitlacoche. I think my baked cheesy crisp and fluffy piped fries will go well so I’m making them. They are FORKING DELICIOUS with Huitlacoche Corn Salsa. The Huitlacoche Corn salsa recipe is based on the Santa Fe School of Cooking Recipe. I simplified the recipe some because it seems silly to roast one clove of garlic…..I also changed most of the proportions of ingredients…Like because I didn’t want it to have so much corn in it. I think I used enough corn. Anyway the combination is delicious!

Ingredients for around 4 servings

1 lb potato – peeled – hot mashed well or riced

1/2 cup parmesan – shredded

1/2 cup Italian blend – shredded (I use mozzarella, provolone, sharp provolone)

1 oz unsalted butter

1 egg – beaten

1/4 teaspoon ground white pepper

1/4 teaspoon course sea salt

1/2 cup corn off the cob

1 Tablespoon canola oil

1/4 cup diced onions

2 garlic cloves – ground to paste or microplane (I used one unusually large clove)

1/2 cup red wine

1/3 cup frozen Huitlacoche

2 teaspoons chipotle en adobo sauce

1 teaspoon fresh epazote leaves – chopped

2 Tablespoons fresh cilantro leaves – chopped

salt to taste

pepper to taste

Directions

Set oven to 350 degrees F. You need two baking sheets lined with quilon coated baking sheets or parchment paper.

The potatoes get mixed with parmesan cheese, Italian blend cheese, butter, egg, white pepper and salt.

Get out a pastry bag with a big star tip and pipe out the fries into around 2 1/2 – 3 inches long. Leave a little bit of room around each fry. I got around 73 fries. They go in pre-heated 350 degree F oven till they brown some. Use the middle and bottom racks. In my oven this took 30 minutes but timing can differ some.

While the fries are cooking you can make the Huitlacoche Corn Salsa.

Get a fry pan on medium high heat with the oil and then add the onions and cook till they are lightly brown. Then add the wine, chipotle sauce and garlic. Reduce to half. Now reduce heat to medium/low. Add the corn, Huitlacoche, and epazote. Cook about 5 minutes. Take off the heat and add the cilantro. Serve with baked crisp fluffy piped cheesy fries.

Baked Cheesy, Fluffy, Crisp Piped Fries and Huitlacoche Corn Salsa

Forking YUMMY! The flavors dance and sing here! This combination is da bomb. A special THANK YOU to The Santa Fe Cooking School for their Huitlacoche Corn Salsa Recipe. I never would have thought about the amazing combination of red wine, epazote and chipotle together to make a salsa. Pops of sweetness from corn. This combo goes like magic with the Huitlacoche and the Baked Cheesy Crisp Fluffy Piped Fries.

The Forking Truth

North African Style Spicy Carrot, Beet and Chickpea Side Dish Recipe

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Some of the most delicious vegetable dishes I’ve tasted were North African or Moroccan dishes so I used those flavors and came up with this dish. This dish is a BOMB of flavors so it’s not for everyone but it really is delicious. It’s spicy, sweet, salty, sour with fresh herbs that brighten it up. I think it would FORKING GREAT with some grilled chicken and maybe a little plain white rice or couscous for one of those bowl meals.

Ingredients for about 7 servings

1 lb carrots – peeled and in slices

2 beets – roasted – peeled – cut in cubes

1/4 cup golden raisins

1 – 15.5 oz canned reduced sodium garbanzo beans – rinsed three times – drained

6 pimento stuffed green olives – sliced

1 Tablespoon course sea salt (or to taste…)

1 Tablespoon extra virgin olive oil

5 garlic cloves – ground to paste or microplane

2 Tablespoons tomato paste

2 Tablespoons Aleppo pepper

8 Tablespoons water

1/2 teaspoon smoked paprika

1/2 teaspoon hot paprika

1/2 teaspoon sweet paprika

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 bay leaf

2 Tablespoons apple cider vinegar

1 Tablespoon date syrup (I used local McClendons Brand)

2 Tablespoons parley leaves – chopped

2 Tablespoons cilantro leaves (some fine stems ok) – chopped

2 Tablespoons mint leaves – chopped

Directions

Preheat oven to 350 degrees F.

In a baking dish add the carrots, raisins, chick peas, bay leaf and olives and set to the side.

Peel beets and wrap in foil with a little water. (place on a lined baking sheet or pan because they might leak) ((Also you can’t cook gold beets this way because they react with foil. You boil gold beets)) Roast till done (about an hour or more depending on size and freshness)

In small mixing bowl add salt, oil, garlic, tomato paste, Aleppo pepper, water, all the paprikas, coriander, cumin, vinegar and date syrup. Mix well and pour over carrot/chick pea mixture. Cover with lid or foil. Cook till carrots are soft. Timing will differ depending on pan, oven and size and age of carrots. Mine were done in 75 minutes. Mix in the beets and fresh chopped herbs before serving.

North African Style Spicy Carrots Beets and Chick Peas Side Dish

It really is delicious! if you can take some heat and bold flavors you will enjoy this.

The Forking Truth

Fat Free Creamy Polenta with Crispy Mushrooms Recipe

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When you prepare polenta correctly it will come out very creamy and will have a rich feeling. You don’t have to add fat or cheese to it. It really easy to prepare crispy mushrooms in the oven. You just toss them with a few things and they go in a 300 degree F oven for about the same amount of time it takes you to prepare the polenta (40 minutes). I was roasting beets at the same time so I just added a few slices. I topped it with some fresh crushed sea salt, black pepper, part of a dried Calabrian pepper, fresh basil and a couple leaves of sage that I fried in the oven.

Ingredients for around 6 servings

4 1/2 cups water

3/4 teaspoon course sea salt

1 cup polenta (not instant)

5 oz oyster mushroom (any type of cluster mushroom) – cleaned however you prefer to clean them and broken down

1 teaspoon dried rosemary

1 garlic clove – ground to paste or microplane

2 Tablespoons extra virgin olive oil

scant 1 oz. shredded parmigiano reggiano (weigh .08 oz)

fresh crushed sea salt to taste

fresh ground black pepper to taste

Directions

Set oven to 300 degrees F and line a baking sheet with parchment paper.

In a medium mixing bowl add the rosemary, garlic, oil, cheese and give it a good mix then mix in the mushrooms and get them all coated with everything. Next spread the mushrooms out in a single layer with a little room around each mushroom piece. They go in a pre=heated 300 degree F oven till crispy. Timing will differ due to size of mushrooms. Usually 30 – 40 minutes for me.

While your mushrooms are in the oven make the polenta.

Add the water and salt to a pot and bring it to a boil and then slowly add the polenta and keep stirring. Slowly lower the heat and keep stirring. When it seems thick you can put the heat on your lowest setting. You don’t have to stand there for 40 minutes stirring but the more your stir the creamier your polenta will be. You can loosely cover the pot with foil and get up to stir about every five – ten minutes till done. (about 40 minutes)

Serve. Top with mushrooms. Add fresh ground sea salt and fresh ground black pepper. You can get a little fancier if you want with crispy sage and some fresh torn basil. A little high quality olive oil too if you like.

Fat Free Creamy Polenta Topped With Crispy Mushrooms

Enjoy!

The Forking Truth

Falafel Flavored Chickpea Side Dish Recipe

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I came up with this because I was going to make falafels…but then I got thinking that I didn’t want to eat a lot of fried food so I thought I’d make a healthier side dish out of chickpeas that taste similar to falafels. If you like the taste of falafels you should enjoy this. I note that you have to get the chickpeas started in water the night before.

Ingredients for around 12 servings

1 lb dried chickpeas – inspected and rinsed – must soak over night in a little more than twice the amount of water (you can do the one hour method but I don’t like it as much)

5 1/2 cups water to cook drained and rinsed – already soaked chickpeas (after cooking save one cup for making the tahini sauce)

1 lb carrots – peeled – chopped into pieces around the size of chickpeas

1/4 cup water

1/4 teaspoon vegetable base

sweet onion – chopped around chick pea size (around 13 oz)

3 medium sized bell peppers (preferably mixed colors) – chopped around chickpea size

3 garlic cloves – ground to paste or microplane

1 Tablespoon Aleppo pepper

1 Tablespoon course sea salt

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1 cup fresh parsley leaves – chopped

1/4 cup fresh cilantro (leaves and some tender stems) – chopped

4 Tablespoons (some were heaping) tahini (this is for tahini sauce)

1 garlic clove – ground to paste or microplane (this is for tahini sauce)

1 nice lemon – just the fresh squeezed juice (this is for tahini sauce)

1 teaspoon sea salt (this is for tahini sauce)

1 teaspoon cumin (this is for tahini sauce)

1 cup chickpea water (leftover from cooking the chick peas) (this is for tahini sauce)

Directions

Preheat the oven to 350 degrees F

Your chickpeas should have been inspected, rinsed and soaked over-night first. Now drain and rinse the chickpeas again. Bring about twice the amount of water to what you have of chickpeas to a boil (around 51/2 cups water). Once the chickpeas are boiling then reduce them to simmering. Let them simmer at least an hour and then check to see if they are done. Mine took exactly one hour. Once done drain the chickpeas and save one cup of cooked bean water and set the chickpeas and chickpea water to the side.

While the chickpeas are cooking get the carrots in a pan. In a small mixing bowl mix the 1/4 cup of water with the vegetable base and pour it on to the carrots. Cover the pan with foil and set in the preheated oven till the carrots are fork tender. (in my oven this took around 40 minutes….yours may differ)

Also while the chickpeas are cooking……. on one small sheet pan add the onions and on the other add the peppers and broil on high till vegetables look charred. Remove onions and peppers when charred.

By now or soon the chickpeas will be done. Add the peppers, carrots and onions to the chickpeas. Now add three cloves garlic, Aleppo pepper, 1 Tablespoon salt, 2 teaspoons cumin, coriander, turmeric, parsley and cilantro and gently mix.

In small bowl add the tahini, garlic, lemon juice, salt, cumin and chickpea water and mix well. You can keep this on the side and add as you please or just mix it into the chickpea mixture.

Falafel Flavored Chickpea Side Dish

Enjoy!

The Forking Truth

Leek Salad with Mustard Vinaigrette Recipe

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I got this bundle of leeks that were unusually nice and tender so I thought I could make a salad out of them so this is what I came up with. You can only do this recipe with tender white parts of the leek……Some leeks aren’t tender enough and you might have to slice them thinner than I did…..This is for only when you find those really nice really fresh looking leeks. This makes two salad entree servings or four smaller servings. Free free to add a protein. I think some anchovies or sardines with maybe an egg would work well here but pulled, poached or grilled chicken would be just as good.

Ingredients for 2 servings

2 leeks – trim off roots and green end – half it longways and slice it up – soak in a big bowl of warm water and swish around to get bugs and dirt off. Soak it in fresh new water for at least ten minutes. Rinse and soak again ten minutes to make sure you got off all the dirt.

1 cucumber- remove skin – slice in half long ways and scoop out the seeds with a spoon – slice up the cucumber.

2 radish – shredded

1/4 cup golden raisins

1 Tablespoon fresh oregano leaves

1 preserved lemon – scoop out the insides and try to scoop out as much as the pith (white stuff in rind) as you can. Then fine chop the yellow rind.

1 Tablespoon whole grain mustard (I used Maille Brand)

1 Tablespoon dijon mustard (I used Amora Brand)

2 Tablespoons extra virgin olive oil

1 Tablespoon apple cider vinegar

1 teaspoon date syrup (I used McClendon’s)

salt and pepper to taste if desired (I think there is enough salt from the preserved lemon…)

Directions

Leeks, cucumber, radish, raisins and fresh oregano go in a large mixing bowl.

In a small mixing bowl add the preserved lemon, whole grain mustard, dijon mustard, olive oil, vinegar and date syrup. Mix well till it emulsifies. Taste it and decide if you need any salt or pepper.

Mix the dressing into the salad and serve or serve the dressing on the side.

Leek Salad with Mustard Vinaigrette

Enjoy! This was really delicious!

The Forking Truth

Sugar Free Fat Free Forking Delicious Chipotle Blueberry BBQ Black Beans Recipe

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I came up with this recipe after buying a 18oz container of blueberries that was on sale at Sprouts Market for less than $2.00…..I was going to make something sweet but changed my mind and figured something savory would be more challenging and healthier. In my mind I imagined chipotle would go very well with blueberries and then I got the idea that beans would be perfect in a chipotle blueberry bbq kind of sauce so that’s what I did…..I figured that if I cook down the blueberries some I wouldn’t need to add any sugar and I also didn’t need to add any oil or fat. This is something different and delicious. It’s a little spicy, smoky, with just enough spice and it’s laced with a natural blueberry sweetness….It’s really Forking Great! This is perfect for any BBQ. This will serve 4-6 people depending on how much you take. I think it will go great with any grilled meat.

Ingredients for around 5 servings

18oz fresh blueberries

1/2 cup water

1/4 teaspoon course sea salt

1 Tablespoon adobo sauce

2 chipotle peppers – minced or fine chopped

1 medium sweet onion – small dice

1 red, yellow or orange bell pepper – small dice

2 garlic cloves – ground to paste or microplane

1/4 teaspoon course sea salt

1/2 teaspoon ground black pepper

1/2 cup apple cider vinegar

1/4 teaspoon ground cumin

1/2 teaspoon chili powder

1 – 19oz can black beans – rinsed at least three times and drained

Directions

I sort of did it backwards but it worked well. Get out a sauce pot and add the blueberries, water and a 1/4 teaspoon salt on to a medium- medium/high boil. Stir occasionally and let it cook down some for around 15 minutes. Then add the adobo sauce and the chipotle peppers. Stir well and put the mixture into another container. Don’t worry about cleaning the pot and add the onion and bell pepper. remaining salt, pepper. Cook till soft…Turn down heat to medium. Add garlic, vinegar, cumin, chili powder and the beans. Then add back the blueberry mixture. Stir well and serve.

Fat Free Sugar Free Forking DELICIOUS Chipotle Blueberry BBQ Black Beans

Most people will enjoy this!

The Forking Truth

Battered Epazote Leaves and Onion Petals Recipe

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This recipe is loosely based on a Food and Wine Recipe called Epazote Pakoras with Turmeric Raita. To make the story as short as possible I flavored almost everything different, made a completely different batter and flavored a different based sauce different but with the same main flavors….So it’s fair to say that I was inspired by Food and Wine Magazine. I never would have thought about battering epazote leaves if I didn’t read the recipe. This particular day I found myself with more fresh epazote than I needed and remembered the Food and Wine Recipe and that’s how we got here. The turmeric ginger mayo dipping sauce I winged and didn’t measure but you can wing it too. You might not have a pinch of black cardamon hanging around but your sauce will taste close.

Ingredients for about 6 servings

1 bunch fresh epazote (preferably a bunch with large leaves) – washed – dried off – leaves removed from stems (you are only using the leaves)

1/2 medium sweet onion (cut the half in half and separate the petals)

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/2 teaspoon fenugreek seeds

1/2 teaspoon black peppercorns

1/2 teaspoon chili powder

1/2 teaspoon sea salt

1/4 cup chick pea flour

1/4 cup flour

1/4 cup corn starch

1 teaspoon baking powder

1 egg

1/2 cup water

oil to fry like canola oil

3 Tablespoons mayonnaise (guesstimated) (sauce)

1/2 teaspoon turmeric (guesstimated) (sauce)

1/2 teaspoon granulated ginger (sauce)

small pinch mustard seeds (sauce)

small pinch cumin (sauce)

small pinch ground coriander (sauce)

small pinch cloves (sauce)

small pinch ground black cardamon (sauce)

small pinch ground fennel (sauce)

tiny pinch cinnamon (sauce)

garam masala to taste (to finish the epazote and onions)

Optional a fruity medium pepper to finish like Aleppo

Directions

(this recipe I winged and didn’t measure but this is similar to what I did) Mix up a dipping sauce. In a small mixing bowl add the mayonnaise, turmeric, ginger, and small or tiny pinches of cumin, coriander, mustard seeds, cloves, black cardamon, fennel and cinnamon. Set to the side.

Get a frypan on medium high heat with canola oil. In your spice grinder add the cumin seeds, coriander seeds, fenugreek seeds, black peppercorns and grind. Add the spices to a small mixing bowl and add chili powder, salt, chick pea flour, flour, corn starch, baking powder, egg and water and mix well.

By now your oil should be hot.

Dip a leaf into the batter and pull it out. carefully place in hot oil. Do about 4 or 5 more. They cook pretty fast. When you get a brown side turn it over. Place them on pan that’s covered with pepper towels to absorb oil. Repeat with the leaves and onion petals till you are done. Sprinkle everything lightly with garam masala. Add a small amount of Aleppo pepper if desired (it’s a mild fruity heat)

Battered Epazote Leaves and Onion Petals

Nothing is too aggressive here. I think everyone would enjoy!

The Forking Truth