South Dakota farm gal Erica Strait left the state to study at New York City’s Institute for Integrative Nutrition and its Natural Gourmet Institute, guided by her interest in food and nutrition. It was in the big city that she not only trained in holistic health and whole-foods cooking but developed a love for falafel while working under Israeli chef Einat Admony. Back in the Midwest and working as a personal chef, Strait found herself missing Admony’s crispy falafel, so she did what anyone with the know-how would do: She started making it herself. Throw in Strait’s affection for street food, and you have Foxy Falafel, which for the last few years has been serving falafel, kombucha, bike-powered smoothies, and more at farmers’ markets and events around the Twin Cities. The only problem? During the colder months, fans of Foxy have missed Strait’s crispy falafel — and they know they can’t make it themselves. So until the market season starts up again, they can only dream and drool, thinking of Strait’s crunchy-on-the-outside, creamy-on-the-inside falafel balls, made with chickpeas she sprouts herself, as well as her pickled condiments and her three amazing sauces: a smoky/spicy/garlicky Tunisian harissa, a cool cucumber yogurt, and an herbaceous tahini.

Photo from Kingfield Farmers Market Facebook Page

I’m finally taking Foxy to the next level and look forward to feeding you out of my beautiful truck!

For now I plan on hitting the streets of St. Paul and hitting up special events around town. The truck will also be at the Linden Hills Farmers Market on Sundays from 9:30-2. Yippee!

And don’t worry Kingfield. We will still be at the KFM on Sundays 8:30-1 with the classic tent set up.

Looking forward to slingin’ falafels to you and keep on the look out for new menu items coming soon!

Love, peace, and falafels!!

The key to these delicious pancakes is soaking the buckwheat flour overnight in buttermilk which gives it that sourdough flavor and bubbly mix.  They turned out so good!  These made me soooo happy with a little butter and maple syrup!  And I know they will do the same for you too!

So I saw this recipe on the Pins a.k.a. Pinterest from eat.drink.smile blog and thought it was worth giving it a shot as a lot of other gluten free/grain free pizza crusts pretty much suck.  I’ve tried it all.  Box pizza mixes.  Almond flour. Coconut flour.  Tapioca starch, which actually wasn’t so bad.

So here’s what I did.  I use a scale a lot in cooking finding that it allows a more precise measurement and can be increased and decreased easily.  I used a box grater to grate the cauliflower v.s. a food processor and also used a saute pan v.s. the microwave.   I just cooked it a bit longer on low heat because you want to get the moisture out.

400 grams of grated cauliflower (approx. 2 cups)
8g Garlic, minced (2 cloves)
2g Italian Seasoning (2 tsp)
5 oz grated Mozzarella Cheese
2 Eggs
1 tsp. salt

Mixing up the cauliflower, eggs, cheese, garlic, italian seasoning, and salt.

Mash the cauliflower mixture on a 9×13 sheet pan lined with parchment paper and brushed with olive oil.  I made mine bigger but think they would turn out more crisp and firm if done in two small rounds v.s. one big.  Bake according to the original recipe.

The finished product.  The crust is actually delicious and the texture is great.  Top it with whatever you desire. I did tomato sauce, mushrooms, onions, spinach and mozzarella.

Enjoy!

Here’s a little Polica video for listening/viewing pleasure.

Chocolate Chocolate Cupcakes w/ Vanilla Buttercream.
Adapted from Comfy Belly

I followed the recipe except for I doubled the recipe and used a little less than a cup of honey instead of maple syrup. It worked great!  The cupcakes turned out moist and the texture is fabulous.  New favorite for sure.

These lovelies are from the second batch I made.  The best yet!  I followed the recipe again subbing 2 tbsp honey for maple syrup and then added a splash of my morning espresso and they turned out even more fluffy.  I was super impressed.  I used this recipe below for the buttercream as I didn’t like the taste of the buttercream recipe from the above cupcakes.

6 Tbsp Butter
4 oz Powder Sugar
1/4 tsp. Vanilla
Pinch of Salt
Mix together in stand mixer with paddle attachment.
Add food coloring if you like or beet juice.

I just put the frosting into a ziplock baggie, snip the tip, and pipe it onto the cupcakes.  Easy!

Foxy is offering private cooking classes for groups between 6-12.  You’ll get hands on demonstration and expert cooking techniques along with recipe hand outs for you to take home.  And don’t forget a delicious meal and lots of laughs in the comfort of your home!

Cooking topics such as:

Middle Eastern and Mediterranean Cooking
Quick Pickling and Fermentation
Gluten Free and Grain Free Cooking
Entertaining : Easy Dinner Party Ideas and How To’s
A Week of Meals:  Meal planning and creations made in one day for the whole week (additional $20/person for this class)

If you have an idea for a cooking class just let me know and I can try to accomodate your needs.
$70/person for the class
$25/person for wine pairings

Please contact me via email with the date of your event and how many people will be in attendance.
foxy@foxyfalafel.com

Foxy will be vending at The Kitchen In Market Sunday, December 4th 11-2p.
Foxy Falafel $6
Beet Falafel $6
Curry Falafel $6
Raspberry Kombucha $3 ($.20/oz. to refill your container)
Hummus To Go $3