Given that I've posted about falafels more than once on this blog, whether they're raw or they're cooked, you might be able to safely say that I kinda sorta like them a lot... That, and I recently admitted to my secret falafel digestion pocket located somewhere in the deep confines of my stomach.
Because I've been juicing and doing green smoothies so much over the past week, my dinner-for-my-other-half creativity has been somewhat limited and perhaps less than enthusiastic, even though I love being in the kitchen (and aside from the killer vegan shepherd's pie I invented for him earlier last week, if I do say so myself). A couple days ago, I decided to go big or go home, and create for him: the epic raw Middle Eastern plate.
It started off with the classic centrepiece: Matt Amsden's Raw Falafels wrapped in romaine lettuce, and surrounded it with my raw hemp seed tabbouleh, a garden salad, and some black olives and sprouts. Speaking of which, this has just given me the bright idea of making different themed raw "ethnic" plates over the course of the next little while. New blog project?
Either way, if I can do one thing right, at least I know I can culinarily satisfy my man.