VEGAN FELAFEL PLATTER, Make-ahead, Easy-Peasy Entertaining, Healthy, Low-fat, Frugal

 for updated version please go to:

https://67goingon50.blogspot.com/2025/07/felafel-picnic-platter-updated-make.html

This colourful vegan platter is great for entertaining...  

Felafel Platter with Tomato-Mushroom Salsa and 15-minute Flatbread
made at home easily, quickly and much of it in advance

TOMATO, MUSHROOM & GRAPEFRUIT SALSA, No-sugar,low-fat, Vegan, Easy-peasy

A Saucy Salsa for All Seasons

Tomato, Mushroom and Grapefruit Salsa

Salsas are terrific no-sugar, low-fat accompaniments to meat and fish.  They're a kind of relish, but chunkier and drier, usually involving salad veg, fruit and dressing. Often served as a side dish, salsas can also be stirred into creamy salad dressings to add a punch of flavour.  

This one, inspired by Mushrooms Canada, was developed for a recipe involving eggs and bacon (English Breakfast Salad).  It has an unusual combination of ingredients but is incredibly tasty.  It chimed perfectly with 67's Felafel Platter but proved versatile in other dishes, too.

Cost: £1.25
Feeds: Several

Ingred:
   1 large ripe tomato, in med dice (about 6 oz/170 gms)
   4 oz/13 gm mushrooms, in med dice
   a whole grapefruit, peeled and segmented (with membranes removed) in med dice (with juices if poss) 
  1/3 cup/75 ml red onion, in fine dice/OR if there are children eating, a quarter cup finely chopped chives
  1 med clove garlic, minced or grated
  1 - 1.5  tsp jalapeno pepper, minced or 1/4 tsp chilli flakes (opt)
  1 tbsp olive oil
  2 tbsp lime juice
  1 tbsp each minced fresh basil & parsley (or 1 tsp dried)
  1/8-1/4 tsp salt

Method:

1. Combine everything except the grapefruit in a large bowl
2. Refrigerate a few hours or overnight
3. Add grapefruit just before serving
4. Decant into a serving bowl and taste, adjusting seasoning if necessary
5. Serve as a side dish to  felafels, or mix with yoghurt-mayo as a dipping sauce.

More sauces

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This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

NO-ALCOHOL WHITE SANGRIA, great for designated drivers, those 'on the wagon' and kids

A delightful and refreshing drink offering an alternative to alcohol for designated drivers, those 'on the wagon' and even - for a special occasion - kids.

No-alcohol, kids' Sangria, 'cool' in every sense; delightfully refreshing

Red grape juice can be used to mimic the adult version but white grape juice - used here - looks very pretty.   

This recipe is an indulgence; with all the fruit and juice, it will not be frugal.

If serving to children, add plenty of water and ice.  It's probably best to offer them this drink infrequently, for special occasions, not only because of the cost but also because of the high levels of fruit sugar.  

Cost: £4
Makes: a large punchbowl

Ingred:

   26 fluid oz unsweetened grape juice, white preferred

   13 oz fresh citrus juice (an equal mix of orange, grapefruit & lemon juice) 

   1 lemon, peeled & sliced

   1 orange, peeled & sliced

   1 lime peeled & sliced

   1 ripe pear, peeled & thinly sliced

   2 peaches in chunk

   1 small bunch mint 

   1 tbsp sugar (opt)
   1/2 tsp vanilla
  

   8 ounces thickly sliced strawberries

   1-2 litres carbonated (unsweetened) mineral water
   ice

Method:

1. Mix all ingredients except strawberries and carbonated water; refrigerate for no more than 3-4 hours
2. Just before serving, add strawberries, carbonated water and ice 

Tips:

• adults preferring a sharper taste who aren't worried about sugar can replace carbonated water with tonic water or Canada Dry ginger ale 
• parents, encourage children to eat the fruit
• for an alcoholic version, replace grape juice with white Rioja or an unrefined white wine

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Like this? Hate it? Comments or questions, pls email b67goingon50@yahoo.co.uk and say if they can be included in the blog

    

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

15-MINUTE FLATBREAD, Yeast & Sugar Free, Easy-Peasy, Wheat-free option

A quick and easy 'hot off the grill' bread for outdoor dining

Quick and Easy Flatbread:  Puffy and Bread-like or thin & crispy

Flatbreads are simple to put together, cook almost instantly and come to the table hot - perfect for outdoor dining.

Recipes for flatbreads abound: with or without yeast, with or without yoghurt, topping or no topping.

67 prefers the simplest recipe -- flour, liquid, salt, baking powder and olive oil -- learned at a fish restaurant, of all places. The key to it's delightful taste and texture is carbonated water.

There's a bit of kneading involved but essentially, it's mix, form and cook.  And it tastes very, very good.  

The flatbread is shaped into circles for a more bready texture and appearance or can be rolled very thin for a crisp finish.  67 adores both types.

Cost: little
Serves: 4-6

Ingred:
   2 cups flour (67 used spelt but common wheat will do)
   1 tsp salt
   1 tsp baking powder
   3/4 cup fizzy (carbonated) water

   olive oil (opt)

Method:

1. Set olive oil aside, if using
2. Tip dry ingreds into a med bowl; stir; add water in one go
3. Mix with hands or spoon till blended; tip out on a lightly floured board
4. Knead 5 minutes until soft & yielding, adding a bit more flour if necessary; rest 10 minutes
5. Divide dough into 4-6 balls
6. For bready flatbread: Either: (a) heat an ungreased non-stick frying pan on high; roll or press balls out to a 1/2inch/1cm thicknsss; slap onto the the surface of the frying pan; turn heat down to med high; cook 3-4 mins each side or until cooked through (dark/black patches are a bonus) OR (b) bake in the centre of a very hot oven 8-10 mins until puffy and golden
7. For crispy flatbread: preheat oven to 200-220c/ 400-450f; roll the dough between two sheets of lightly floured greaseproof paper until 1/8inch/ 1/4cm thin: if you like, sprinkle dough with sesame seeds or mixed herbs  arrange on baking trays; bake in the centre of the oven 10 mins or until golden and crispy
8. When bread is out of oven, spray lightly with olive oil 
9. Keep warm in a low 100C/170F oven

Comments:

'I can't decide which of these I like best.  The hot puffy bready one is good with soup, salad or rolled around meat. The crispy ones are great for dipping.  And so easy to make.'  Journalist

         More bread on Nav Bar: Recipes II

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This information  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.