Zucchini Cupcakes

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recipe + photos by, green kitchen stories

For The Mushroom Lover

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(top photo surce)

A Quiet Place on the Internet

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It exists. 
Visit the quiet place.

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a few more quiet things:
-a digital magazine
-a quote
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-a silent film
-a typewriter note

Herb & Pistachio Falafel

David and Luise of Green Kitchen Stories are always cooking up tasty vegan and vegetarian dishes. Here is a recipe of a summer dish that I've been meaning to try:

Baked Herb & Pistachio Falafel

We used mint and parsley to flavor and color the falafels, but feel free to try it with whatever fresh herbs you have growing in your garden at the moment.

8 springs of fresh mint springs

8 sprigs of fresh parsley

200g pistachio nuts

2 cups garbanzo beans/chickpeas (we used canned)

2 cloves garlic

½ small onion

3 tbsp olive oil

1 tsp cumin

1 tbsp flour (we used buckwheat flour)

1 tsp baking powder

Start by blending the herbs in a mixer for about 30 seconds. Add pistachio nuts and pulse until well combined. Rinse the garbanzo beans. Add them and the rest of the ingredients into the mixer and blend for about a minute. You might have to stir around with a spoon occasionally. Try to keep the texture of the falafel dough a little rough. Make 24 small round falafels, place on a baking sheet covered with parchment paper and bake for about 15 minutes on 375°F/200°C, turn every 5 minutes to get an even brown color.

Cashew Nut Dressing

6 tbsp cashew butter (look for it in health stores or make it yourself)

6 tbsp canola or rapeseed oil

3 tbsp lemon juice

a pinch of salt

Whisk all the ingredients in a small bowl until they are combined.

(source)

Peanut Butter Spelt Cookies

 I discovered a food blog entitiled green kitchen stories and fell in love with it after reading a few posts; especially being a vegetarian. It's always nice to stumble upon a blog of this nature with so many mouth-watering recipes. Here's how to make them if you'd like to try it out yourself:

2 cups spelt flour


1 tsp baking soda


1 tsp sea salt


1 cup natural peanut butter


1/3 cup tahini


1/2 cup maple syrup


1/3 cup olive oil


1 1/2 tsp vanilla extract

Set the oven to 350F. Mix 1,5 cup of the spelt flour, baking soda, and salt in a large bowl. In a separate bowl, combine peanut butter, tahini, maple syrup, olive oil, and vanilla. Stir until combined. Pour the peanut butter mixture over the flour mixture and fold them together until combined, try not to over work the dough. If it is too loose, you can add some more flour to it. Drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork. It’s a loose batter, Bake for 10-12 minutes, don’t over bake or they will be dry. Let them cool for  few minutes and transfer to a cooling rack.

(Source)