Had this tonight using some leftover veggies that weren't use in other dishes. It came out better than I expected. I don't have measurements for this but I'll list the ingredients. Just use what you like and season to taste!
1 sweet potato
3 small Russet potatoes
2 green bell peppers
1 Red bell pepper
1 orange bell pepper
1 white onion
Salt
Pepper
Garlic powder
Smoked paprika
Thyme
Marjoram
Olive oil
Chop veggies to your desired size and toss all together with olive oil and seasoning. Roast at 400⁰F for 40-50 minutes stirring half way.
We ate it with some field roast sausage and eggs. It's super easy to prep with minimal cleanup required.
1.Drain the tofu and slice into 3 pieces then place
in a kitchen towel and put something heavy on it for about 20 minutes.
2.Cut into bite-size cubes.
3.Heat non-stick skillet on med heat 2-3
tablespoons oil. Pan-fry the tofu until brown on all sides. Set aside.
4.In another deep skillet, heat up about 3 tablespoons
oil on med-high heat. Add the tomatoes and onion. Cook until both are soft,
stirring occasionally.
5.Add the garlic and ginger and cook for about
another minute, or until fragrant.
6.Add mixture to a blender and blend until smooth,
creating the tomato sauce.
7.As you are blending the tomatoes, add about a
teaspoon of oil in the same pan and add the spices. Stir around for about 1
minute.
8.Add the tomato paste and cook for another minute.
9.Return the tomato sauce to the skillet and mix well.
10.Add the yogurt and taste for seasoning. Add more
garam masala or salt if desired.
11.Add the coconut milk. Start with ½ a can and add
more to your desired consistency.
12.Add the cauliflower, peas, and tofu to the pan
and simmer for about 10 minutes or until everything is heated through.
This meatloaf is extremely flavorful and moist! We don't eat meatloaf with a glaze but I really don't think this one needs it anyways. I hope you give this a try and let me know what you think!
Some notes about this recipe. I do not have a food processor and I used my ninja blender. I had difficulty getting the mixture processed properly and it ended up very smooth. It still baked well, but it did not have the right consistency for falafels. I wish I had a food processor for this and I think it would have turned out much better with one.
I also think this recipe had too much salt, so next time I will reduce the salt quite a bit. Otherwise, it tasted great! It is super easy to prepare so I would like to try to make this again one day if I ever get a food processor.
I did not flip the falafel halfway through cooking but I think it would have been better if I did. If you look at my pictures the falafel looks very much like cookies! I mean they are delicious so you could eat them like savory cookies.
The original recipe by David Branagan instructs you to fry them. I do not like fry foods at all so I rarely do. If I can figure out alternatives to frying something I do. So I baked them and they were great! Check out my video below the recipe to see how I made these.
3.Combine chopped onion, garlic cloves, parsley, cilantro,
cumin, salt, pepper, and chili powder into a food processor. Process until
finely chopped. Remove from food processor and place into a bowl.
4.Add the chickpeas to the food processor and
process until finely chopped as well. Transfer to the bowl with the other
mixture.
5.Combine both together with the flour and baking
powder.
6.Use a small scoop to measure out the mixture and
place onto a baking sheet.
7.Carefully flatten the balls of falafel mixture
with your fingers.
8.Spray with cooking spray.
9.Place in preheated oven and bake for 30 minutes
flipping halfway.
10.Remove from the oven and let cool.
11.Serve with some salad, inside a pita pocket or
dip into your favorite hummus or yogurt dip.
This casserole is super easy! You can always prep the day before and have it ready to pop into the oven at any time. I usually make it in a 9x13 baking dish, but this time I decided to split it up into two 8x8 pans so I could freeze one for later.
Enchilada Casserole
INGREDIENTS
4 Bell Peppers (variety), diced
1 large Onion, diced
3-4 Garlic Cloves, crushed/minced
1 cup Frozen Corn
1 (15oz) can Black Beans, drained and rinsed
Adobo Seasoning
1-2 small cans Red Enchilada Sauce
Corn Tortillas
Shredded Cheese (optional)
DIRECTIONS
1.Dice bell
peppers and onions and mince the garlic. Mix together with the frozen corn and
season with adobo seasoning.
2.Saute the pepper mixture until soft and browned.
Set aside a let cool for about 10 minutes
3.Once cooled mix in the drained black beans.
4.Preheat oven to 350*F.
5.Pour enchilada sauce into a shallow bowl or
dish. Dip a corn tortilla into the sauce and begin layering the casserole.
6.Place a layer of corn tortilla in sauce on the bottom
of a baking dish then spoon over some of the pepper mixture. Sprinkle on some
cheese if desired. Place another layer of the corn tortilla and peppers and
repeat until all of the mixture is gone. The final layer should be of corn tortillas
7.If desired pour some more sauce over the
casserole and top with cheese.
8.Bake casserole for about 20-30 minutes or until
the sauce is bubbly and the cheese is melted.
9.Remove from the oven and let sit for about 10-15
minutes before serving.
Notes: You can also roast or grill the vegetables for more
flavor.
I love gingerbread cookies and gingersnap cookies! So of course I needed to figure out how to make it vegan, which was easy. This recipe is from King Arthur Flour and all I did was use a flax egg instead of a real egg. See, super easy. You can bake it for only 10-11 minutes for softer cookies which are amazing, but I baked these for about 15 minutes for a crunchier texture. I have plans for these cookies which need them to be a bit hard. I did make them a little bit bigger than I intended but that's fine with me.
