Spinach Shakshuka, Beet Stew, Red Bean Falafel

Check out our MARCH 10 FAMILY MEAL 🙂

Being your friendly, neighborhood Gulay Delivery team in Manila, we tried to make sure everyone who helps out with vegetable packing and logistics gets to eat a hearty lunch at our headquarters.

Below, you’ll find recipes for a meal we enjoyed together:

• Spinach Shakshuka
• Beet Stew
• Red Bean Falafel

Spinach Shakshuka
Yield 4 – 6 servings

Ingredients:

2 tbsp olive oil
1 pc red onion, chopped
2 stalks onion leeks, chopped
1 cup ripe tomatoes or cherry tomatoes, chopped/halved
1 tsp cumin
1 tsp paprika
To taste salt
To taste pepper
1 cup vegetable stock
250 g spinach, coarsely chopped
4 pcs eggs
2 tbsp flat leaf parsley, chopped
2 tbsp cilantro, chopped

Procedure:

1. Heat oil in a deep pan or casserole dish. Saute onion and leeks until aromatic.
2. Add tomatoes, season with cumin, paprika, salt and pepper. Pour stock and let it simmer for about 2 minutes.
3. Add the spinach, mix until slightly wilted. Adjust seasoning if necessary. Make 4 wells around the pan and crack in the eggs. Cook covered on low heat for about 5 minutes for runny yolks, longer if you want it firmer.
4. Sprinkle with chopped parsley and cilantro before serving.

Beet Stew
Yield 4 servings

Ingredients:

2 tbsp olive oil
150 g oyster mushroom, chopped
To taste salt
To taste pepper
a few sprigs of thyme
2 stalks onion leeks, chopped
1/2 bulb fennel, chopped
1 stalk celery, chopped
250 g beets, peeled and quartered
2 cups vegetable stock
1 tsp sumac (or lemon zest)
2 tbsp koji (optional, but life changing if you have)

Procedure:

1. Heat oil in a pan and sear the mushrooms. Season with salt, pepper and thyme.
2. Add the leeks, fennel and celery. Saute until soft and translucent.
3. Add beets, give it a quick stir and pour the vegetable stock. Bring to boil, reduce to simmer until beets are fork tender. Add more water if it gets too dry.
4. Add sumac or lemon zest and koji. Simmer for 2 minutes. Adjust seasoning if necessary. Serve.

Red Bean Falafel
Yield 4 – 6 servings

Ingredients:

1 cup red kidney beans, soaked overnight
1/4 cup parsley, chopped
2 tbsp chickpea flour (optional, it gives a nice texture to the falafels)
1 tsp cumin
To taste salt
To taste pepper
As needed oil for frying

Procedure:

1. Drain the kidney beans, place in a pot, cover with water and boil under tender, about 20 minutes. Drain and reserve boiling liquid for another use.
2. Place in a food processor along with the remaining ingredients and pulse until smooth.
3. Form into balls and fry.
4. Serve with yoghurt sauce, pita, shredded cabbage and pickled cucumber.

You can get these ingredients to your home, from our partner farmers, when you subscribe to our Community Shared Agriculture.

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