Pumpkin Soup, falafels, sweet chilli jam and beetroot wraps

Melendra brought the pumpkin flesh from Halloween which we turned into 5-spice pumpkin Soup
We felt the soup came out a little watery, but after adding a whole can of coconut milk, it became a deliciously creamy soup.

We then made falafels followed by sweet chilli jam  we used 3 chillies in this recipe and even after taking out the seeds, it still had a kick. So depending on hot you want it to be, adjust the chillies to taste.

We served some beetroot wraps (vegan and gluten free) the stuffing we changed a little and added freshly pick spinach, kidney beans, sweetcorn, some of last week's smoked' salmon and a pumpkin puree.  Personally I thought it was rather dry and would have been great with some cream cheese to stick it all together.

We went to the allotment for some fresh air and a few handfuls of spinach

The group liked it though, so that is the most important issue.

Ingredients  for the falafel: 

1  can chickpeas  

2 tablespoon minced garlic   

1 medium finely chopped onion   

2 tablespoons fresh finely chopped parsley

1 teaspoon coriander 

¾ teaspoon cumin 

½ teaspoon salt

Pepper (to taste)

2 tablespoons flour

Oil for frying

Method

1. Combine chickpeas, garlic, onion, parsley, coriander, cumin, salt, and pepper (to taste) and  flour and combine in a blender. You want the result to be a thick paste.
2. Form the mixture into small balls, about the size of a ping-pong ball. Slightly flatten.
3. Fry in until golden brown (2 to 5 minutes).
4. Serve falafel with couscous, in a wrap  and is delicious with a sweet chilli sauce.

A recipe for glue to put on labels:

Thick Glue

Pour 5 cups of water into a saucepan. Bring the water to a full boil.

Place 1/4 cup of all-purpose flour and 1 cup of cold water in a bowl. Stir the ingredients until smooth.

Pour the flour mixture into the boiling water. Reduce the heat and gently boil the solution for 2 to 3 minutes until it thickens.

Remove the glue from the stovetop. Allow the glue to cool before you use it. Store the glue in a covered jar or bowl for 2 to 3 days.

Chick peas to use up

As this weekend I made some lemon mousse made with aquafaba, I had rather a lot of chick peas to use up.

I therefore decided to make beetroot hummus (I added a beetroot and some feta cheese to this recipe)
I also felt that 1 cup of chick peas was not enough, I virtually doubled it not needing to adjust the spices or anything else.

We had these with the Falafel which Hiroe fried beautifully. We all agreed these were the best we have ever had.

Then we decided to make the pita bread, we all felt this recipe was the best we have ever made, and according to Simone, Much, much better than from the shops.

We went to the allotment where we harvested lettuces to go with this feast, some sunflower buds to have as an alternative to artichockes.  I harvested one this morning, but it took nearly 1 hour to cook and as I was told that the sunflower buds only take 3 minutes to cook and taste similar to artichokes, we had to give it a try. For nearly every one having a artichoke was the first time and both June and Simone, were making sure not one leaf was left untouched!  The sunflower buds were messy to prepare but very quick to cook (3 minutes). they did taste a bit like artichokes but maybe with a hint of little bitterness.  We had them with a vinegrette sauce. Good we tried and good to know that the whole floers is edible.