 (Photos by Justin Tsucalas; food styling by Nichole Bryant for The Washington Post) | Week 7: Let's get saucyMost people go to Paris to indulge in fancy French cuisine. We went for the falafel. Don't get me wrong: We tried the croissants in sidewalk cafes and the long-simmered classic sauces served up on white tablecloth-clad tables. But for us, we'd take humble street food any day. We visited Paris as frugal 20-somethings. After all these years, a simple falafel joint (L'As du Fallafel, to be precise) is the food experience we remember most fondly. After the hour we spent in line, the prize was well worth it. The crunch of biting into a massive pita stuffed with crunchy chickpea fritters, a mountain of crumpled paper napkins and dribbles of messy sauces that ran down our chins. There was an herbaceous yogurt dill sauce so heavenly we wanted to bathe in it, and smears of fire-engine-red, just-hot-enough harissa sauce. This was our exchange, mid-sandwich: Alex: "This is … amazing." Sonja, mouth full of falafel: (Nods in agreement.) Sauces can lift a dish to its highest height. But when you're cooking at home, developing a flavorful sauce can seem intimidating and time-consuming. Luckily, sauces don't need to be difficult — and we've got two recipes to prove it.  | This week's recipes | Falafel Pitas With Cilantro-Cashew Sauce
This is the best falafel you'll make at home: crispy and pan-fried, topped with tangy cool cilantro sauce and dollops of harissa. Polenta With White Beans and Italian Salsa Verde
Super cozy Italian country food, at your service! It's topped with a tangy parsley-and-caper sauce that you'll want to throw on everything.  | Your shopping list | Click this link for an easy-to-save shopping list that includes ingredients for both recipes.  | All about that sauce | When we first heard about cashew sauce, we thought it was one of those Instagram food trends that would disappear as quickly as it popped up. But curiosity got the best of us. On the first tentative spoonful out of the blender, we agreed that, actually, this stuff is really good. Cashew sauce is a vegan invention for making a sauce creamy without dairy. This week, we've re-created that incredible Parisian falafel experience for you. And instead of the typical yogurt-dill sauce, we've gone fully plant-based with a bright green cilantro-cashew sauce for slathering into pitas. The uses for cashew sauce are endless: use it in place of mayo, add it to pasta (remember that Green Chile Mac?), or stir it into a wild rice soup or corn chowder. There are a few ways to tackle a cashew sauce; here's what we do: -
Soak the cashews overnight. The longer the cashews soak, the better. This helps them to break down into a creamy sauce. But, if you like to cheat (hey, we don't blame you) and you have a high-speed blender, you can do it in as little as 30 minutes. -
Blend with water and salt. Once your cashews are good and soggy, give them a whiz in the blender with water and a bit of salt. Use just enough liquid to bring it to a creamy consistency. You'll find a rich, creamy sauce has formed out of nothing but cashews. -
Consider add-ins. Here's where you can get creative. The cashew sauce recipe below features cilantro and lemon. You can create lots of variations by blending in adobo sauce (which you may still have handy from Week 4), ginger, citrus and all sorts of fresh herbs. A different style of 'salsa'Our second sauce for this week comes from the opposite side of the coin. It's an Italian salsa verde. Many people know salsa verde as a Mexican salsa that uses tomatillos, but the Italian variety is totally different. It's a bright green sauce of fresh parsley, capers, olive oil and lemon. And it's done in a flash: Simply hand-chop all the ingredients and mix them together into a chunky sauce. The acid bite of the lemon, the briny capers and fresh parsley meld together into a condiment you won't be able to resist (we call it "magic sauce" at our house). Pair it with this week's creamy polenta and white beans, and prepare to fall in love.  | Recipes | Falafel Pitas With Cilantro-Cashew SaucePerhaps the world's most iconic vegetarian sandwich, falafel deserves its place in a plant-based-eating repertoire. It requires a bit of planning, but it's well worth the effort, and leftovers reheat easily. Dried chickpeas, not canned, make for just the right texture in these pan-fried patties. Combine them and fresh vegetables in a creamy cilantro-cashew sauce, and a few dollops of harissa for good measure. A food processor is helpful here, and a high-powered or standard blender. Falafel are easy to make ahead and reheat. Refrigerate for up to 3 days, or freeze for months. Reheat the falafel on a baking sheet in a 375-degree oven for 5 to 10 minutes until heated through. The sauce can be refrigerated for up to 1 week, or frozen for 2 to 3 months. To start this recipe, we'll soak the 7 ounces (1 cup) of dried chickpeas and 5 ounces (1 cup) of raw cashews separately to get that perfectly fluffy falafel and creamy sauce. It's as simple as throwing them into containers on the way out the door to work! Place the chickpeas in a medium container and cover with 4 cups of water. Place the cashews in a small container and cover with 2 cups of water. Cover both and let them sit for 10 to 12 hours while you go about your day. For easy printing and scaling, view this recipe at washingtonpost.com/recipes. Ingredients4 servings (makes 24 small disks)
Prep time: 25 minutes, plus 10 to 12 hours' soaking time. Cook time: 15 minutes. For the sauce (makes 1 1/3 cups)
1 cup (5 ounces) raw, unsalted cashews, soaked (see above)
1 cup packed fresh cilantro leaves
1/2 cup water, or more as needed
1/4 cup fresh lemon juice (from 1 large lemon)
1/2 teaspoon kosher salt, or more as needed
1/8 teaspoon ground cayenne pepper (optional) For the falafel
2 medium cloves garlic
1/4 medium red onion, coarsely chopped, about 1/4 cup
1/2 small carrot, scrubbed well and coarsely chopped, about 1/4 cup
1 tablespoon coarsely chopped cilantro stems
1/3 cup loosely packed parsley leaves
1 cup (7 ounces) dried chickpeas, soaked (see above)
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 cup plus 2 tablespoons neutral oil or more as needed, for frying (such as canola or vegetable) For serving
4 pita bread rounds, each cut in half
1/2 English (seedless) cucumber, thinly sliced into rounds
1/2 cup thinly sliced red onion
1 cup (2 ounces) baby spinach
1 cup cherry tomatoes, chopped
Mild harissa (store-bought; optional; see note) StepsWhen the cashew soak is complete, blend that sauce: Drain the nuts and throw them into a blender, along with the cilantro, water, lemon juice, salt and cayenne pepper, if using. Whiz it all up until a creamy sauce forms. A high-speed blender is the quickest tool for the job, but a standard blender works, too; it just takes a few minutes longer. You'll need to eyeball it to get to a creamy consistency; you may need to add an extra tablespoon or two of water. Taste, and add another pinch of salt, as needed. Transfer to a container, cover and refrigerate until serving. You should have about 1⅓ cups. On to the falafel: For this part, it's nice to have a friend or partner to lend a hand, but it's manageable with one person, too. The recipe makes enough for 4 servings, and the patties can easily be saved for later, so your effort here will keep on giving! Warm the garlic in a medium (dry) skillet over medium heat, flipping it once or twice, until just browned, about 2 minutes total. Transfer to a food processor, along with the red onion, carrot, cilantro stems and parsley. Process until finely chopped, about 10 seconds. Scrape down the sides of the bowl. Drain the soaked chickpeas and add them to the food processor, along with the cumin and salt. Process for about 20 seconds total, stopping and scraping down the bowl a few times, until a crumbly dough forms. Take a heaping tablespoon of the dough and use your hands to form it into a disk about 2 inches in diameter and just under 1/2-inch thick. Falafel dough is crumbly (not like the consistency of cookie dough), so don't be alarmed. It takes a little pressing to stay together. Repeat to make 24 disks, placing them on a baking sheet. Because you will be pan-frying and not deep-frying, the flat disk shape will help the falafel get cooked through. Heat the oil in the same skillet you used for the garlic, over medium-high heat. Place a crumb from a falafel disk in the oil, and once it starts to sizzle, the oil is ready. Fry about 8 falafel at a time, for 2 to 3 minutes on each side, until they are lightly browned all over. We like using chopsticks to flip them, and we do it carefully to avoid spattering oil. Transfer the cooked falafel to a plate. Add a bit more oil to keep the bottom of the skillet covered for the next batch. Once the falafel are done, you can eat them immediately (we challenge you not to snag a bite), or refrigerate or freeze them and follow the reheating directions above. To serve: Stuff each of the pita halves with 3 falafel, cucumber slices, red onion, spinach and tomatoes. Dollop with enough cilantro-cashew sauce to cover the filling, and some harissa, if using. And prepare to be amazed. Note: If you'd like to stock up on harissa now, we'll be using it in a recipe in a few weeks. Nutritional facts (per serving): Calories: 630; Protein: 21 g; Carbohydrates: 78 g; Fat: 24 g; Saturated Fat: 4 g; Cholesterol: 0 mg; Sodium: 730 mg; Fiber: 14 g; Sugar: 5 g. Polenta With White Beans and Italian Salsa VerdeItalian salsa verde couldn't be more different from the spicier Mexican version. This is a tangy, bright mess of parsley, lemon and capers that takes dishes from pedestrian to outstanding. Here, it tops a bowl of creamy polenta, the Italian equivalent of grits, with white beans and greens. It's a rib-sticking dish that's not too hard to put together — elegant and humble at the same time. Want to add extra protein? Saute a bit of pancetta or guanciale before making the bean filling in the same pan. Make the polenta, white beans and greens, and the Italian salsa verde in advance or refrigerate leftovers for up to 2 days. Reheat the polenta on the stove top and add a splash of vegetable broth or water to help it come back to a creamy consistency. Reheat the white beans in a skillet until warmed through. For easy printing and scaling, view this recipe at washingtonpost.com/recipes. Ingredients2 to 3 servings
Prep time: 10 minutes. Cook time: 25 minutes. For the polenta
3 cups low-sodium vegetable broth
3/4 cup medium-grind or stone-ground cornmeal
1/2 teaspoon kosher salt
1 tablespoon unsalted butter
Freshly grated Parmigiano-Reggiano cheese, for garnish For the beans and greens
1 tablespoon extra-virgin olive oil
One 15-ounce can low-sodium white beans, such as cannellini or Great Northern, drained and rinsed
2 medium cloves garlic, minced
Pinch crushed red pepper flakes
1/4 teaspoon kosher salt
Freshly ground black pepper
1 cup (2 ounces) baby spinach leaves or other chopped, dark leafy greens For the salsa verde
2 tablespoons minced fresh parsley
1 tablespoon minced fresh oregano (may substitute more parsley here)
1 tablespoon capers in brine, drained
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice StepsFirst, we make the creamy polenta: Bring the broth to a boil in a medium saucepan over medium-high heat. Add the cornmeal gradually, whisking constantly, to form a thickened and smooth mixture. Add the salt and reduce the heat to low. Cook over low heat, slowly bubbling, for 20 minutes: The mixture will resemble a thick, yellow paste. Turn off the heat and stir in the butter until it has melted. Meanwhile, whip up those beans and greens: Heat the oil in a medium skillet over medium heat. Add the beans, garlic, crushed red pepper flakes, salt and a few grinds of black ground pepper. Cook for 5 to 7 minutes, until fragrant and warmed through (enjoy that perfume of wafting garlic). Stir in the spinach or other greens and continue cooking for 1 minute until that has wilted. Remove from the heat. Finally, make the salsa verde: Stir together the parsley, oregano, capers, oil and lemon juice in a medium bowl. (Try a little nibble of your handiwork: so good, right? This sauce is excellent on grilled fish, soups and stews, and, of course, polenta.) Spoon the warm polenta into bowls. Top with the beans and greens, salsa verde and grated cheese. Serve warm. (A glass of crisp white wine would accessorize beautifully.) Nutritional facts (per serving, based on 3): Calories: 390; Protein: 11 g; Carbohydrates: 48 g; Fat: 19 g; Saturated Fat: 5 g; Cholesterol: 10 mg; Sodium: 920 mg; Fiber: 10 g; Sugar: 3 g. Giveaway!We're giving out Voraciously tote bags to three Plant Powered readers. Will it be you? Make sure you're tagging your Voraciously Plant Powered newsletter dish photos on Instagram with #eatvoraciously for a chance to win one. Next week: What is it about a meal served in a bowl that makes us swoon? It's the freedom, the creativity, the fun. In Week 8, we'll explore all that and more! Have a question? Email us at voraciously@washpost.com. Message @eatvoraciously on Instagram. Sonja and Alex Overhiser are authors of the cookbook "Pretty Simple Cooking" and bloggers at the recipe website A Couple Cooks. Find them at @acouplecooks on Instagram and Twitter. | 
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