(Green Bean and Tomato Stew)
We were joined for a falafel party by guest chefs Laura & John (you might remember Laura from July's Coconut Curry Crepes stuffed with Eggplant and Tea-Smoked Tofu).
It's been a long while since we've made falafel (other than Isa's recent test recipe version, which is baked). So, we broke out "Vegan with a Vengeance", and used the trusty recipe on pages 98-99.
We also made some Shish Kabobs: Tofu, Mushroom, Red Bell Pepper, Red Onion and Tomato that was marinated with a mixture of olive oil, tamari, garlic, tomato paste, smoked paprika and black pepper, then grilled.
Rounding out the table: Loubie (slow braised green beans, onions and tomatoes), Hummus, Baba Ghanoush and Pita Bread, Also, the fixings for the Falafel: Cucumber Sauce, Tomato, Lettuce and Cucumber Slices.
Missing in action is a picture of the Chocolate Olive Oil Cake for dessert, paired with a 2004 Coturri Zinfandel.