In my final post for Project Food Blog, I prepared some unique and flavorful bites to be taken on the road. I promised you recipes, and here they are! Enjoy. – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

Black Bean Falafel

Ingredients: 2 15-ounce cans of black beans, drained and rinsed 1 large carrot or 2 small ones, cut into chunks 1 large handful fresh cilantro 2 cloves garlic 1/2 cup bread crumbs 1 Tbsp olive oil 2 tsp. cumin salt and pepper Instructions: Preheat oven to 375 degrees. In a food processor, pulse carrot, cilantro, and garlic until finely chopped. Add beans, bread crumbs, olive oil, cumin, salt and pepper and pulse until the mixture comes together and ingredients are fully incorporated. Rolling between your palms, form mixture into about 24 1-inch balls and place on an un-greased cookie sheet. Bake for about 20 minutes, until browned. Make sure to turn them over halfway through. Serve with your favorite salsa, sour cream, Greek yogurt, or the following Smashed Pea Guacamole!

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Smashed Pea Guacamole with Cilantro, Ginger, and Lime

Ingredients:

1 cup green peas, fresh or thawed

1 large handful cilantro

1/2 inch fresh ginger, chopped

juice of 1 lime

2 avocados, pitted

1 clove garlic

salt and pepper

Instructions:

In a food processor, pulse green peas, ginger and garlic until evenly incorporated. Add the remaining ingredients and pulse until your desired consistency is reached. Serve with blue corn tortilla chips or Black Bean Falafel!

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Mexican Hot Chocolate with Goat Milk

*please see note at the end

Ingredients:

1 quart goat milk, preferably full-fat

1/2 teaspoon almond extract

1 teaspoon cinnamon

1/2 cup turbinado sugar (or whatever sweetener you prefer)

1/2 cup unsweetened cocoa powder

Instructions:

In a saucepan, bring milk, spices and sugar to a simmer over medium or medium-low heat, stirring constantly, until sugar dissolves. Remove from heat, cover, and steep for about 20 minutes. Add the cocoa and almond extract. Bring back to a simmer, whisking to blend. If desired, strain through a mesh sieve before serving. Sip by itself, serve with cinnamon-sugar tortilla crisps, or drizzle over vanilla ice cream!

*Note: Next time, I might replace half of the goat milk with almond or hazelnut milk. The cocoa was delicious, but extremely rich. I do think that the subtle tartness of the goat milk was essential to balance the strong almond and cocoa flavor, though.