herbs

Baked Falafel with Tahini Sauce

/ ktbuchs87

I didn’t think that this recipe would be a winner.  I had a vague idea of what I wanted to do, and in my head I could see it working, but as I started to put this together, I got nervous.  Luckily it all worked out and this turned into a favorite around here!  This makes a lot of falafel, so it would be good for a get-together or even as appetizers at a party.

Baked Falafel with Tahini Sauce 

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  • 2 cups dried chickpeas, soaked in a big pot overnight
  • 1 onion, diced small
  • 5 cloves garlic, minced
  • 1 bunch fresh parsley
  • 1 bunch fresh cilantro
  • 3 tbsp almond flour
  • 1 tbsp coriander
  • 3 tsp cumin
  • 2 tsp salt
  • 1/2-1 tsp cayenne, depending on how spicy you want your falafel
  • 1 tsp baking soda
  • 1/2 tsp baking powder

Tahini Sauce

  • 1 cup unsweetened coconut milk (you could use any non-dairy milk, but I think coconut works the best)
  • 1/4 cup tahini (sesame seed butter)
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 2 tbsp liquid aminos or soy sauce or coconut aminos
  • 1/2 tsp cayenne

1.  Preheat oven to 400.  Drain and rinse your soaked chickpeas, place them in a food processor and pulse until crumbly.  Place in a large bowl.  Place the diced onion, parsley, cilantro, and garlic cloves into the processor and pulse until it looks like paste.  Add the herb paste to the chickpeas and combine.  Mix in the seasonings and then the baking soda and powder.

2.  Using a tablespoon, ice cream or cookie scooper, form the chickpea mixture into little balls.  Don’t make them too big or they will fall apart.  Place the falafel onto a cookie sheet that has been oiled or use a baking mat.  Flatten the balls just a little, brush with a little olive oil and bake in the oven for 10 min.  After 10 minutes, flip the falafel and place back in the oven for another 10 minutes.

3.  For the sauce, combine all ingredients in a medium saucepan and heat over medium-low heat until thick.  Pour over falafel or use it as a dipping sauce.  Either way is delicious!

Don’t freak out if it looks like the falafel is not going to hold together, it will.  Do be gentle with these, though, since falafel is usually fried, these are just a little bit more delicate (and healthier).  So get to cooking and let me know what you think!

Cauliflower Couscous

/ ktbuchs87 / 2 Comments

Cauliflower is a very versatile vegetable.  You can turn it into a ton of different things such as sauces, mashed potato substitute, and “rice”.  That’s a lot for one little vegetable!  I decided to use cauliflower to make a sort of couscous and it makes a really great, light summer meal that is fairly easy to put together.

Cauliflower Couscous

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  • 1 large head of cauliflower
  • 2 tbsp olive oil
  • juice and zest of one lemon
  • 2 cloves garlic
  • 2 tsp thyme
  • 2 tsp oregano
  • 2 tsp marjoram
  • 1/2 tsp sea salt
  • 1 tsp lemon pepper
  • 1/4 cup chopped, toasted almonds

1. Heat a large skillet over medium high heat, add in your chopped almonds.  Stir frequently until the are lightly browned and just starting to smell fragrant. Remove from heat and set aside in a bowl.

2. Chop your cauliflower into florets, trying to leave as much of the stem behind as you can.  Put the florets into a food processor or blender and pulse a few times until the cauliflower is finely chopped and looks like couscous.  Make sure not to pulverize it , you want it to have some texture

3. Using the same skillet from your almonds, heat the olive oil over medium heat and then add in your cauliflower couscous.  Cook the couscous for about 5 to 7 minutes.  Remove the skillet from the heat.  Add in all your spices, the lemon juice and zest, and the toasted almonds.  Stir to combine and let the couscous sit for about 5 minutes to let the flavors meld.

This is a really versatile recipe.  You can use whatever spices you feel like adding to the couscous.  You can use walnuts or cashews instead of almonds and you could even add meat to the dish.  Get creative and enjoy using cauliflower in a new and fun way!

Lentil Meatballs

/ ktbuchs87 / 1 Comment

There are probably a ton of different variations of burgers/meatballs/meatloaf/any meat-type meal out there that use lentils.  I have tried my hand at a few of these, but my burgers never quite came out just right.  The taste/texture was always just slightly off.  That is NOT the case with these meatballs.  I was leery at first because of my previous meat/lentil failures, but I gave it a shot.  I was not let down this time and my husband said that they tasted both delicious and like actual meatballs.  Success!! This meal can be prepped in the morning and then all you have to do when you get home from work is just pop them in the oven.  Wonderful!

Lentil Meatballs

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  • 1 cup cooked lentils
  • 1 package of white mushrooms, sliced (shredded carrots could also work)
  • 1/2 cup cooked quinoa (you can also use old-fashioned oats, dry)
  • 1 tbsp parsley
  • 1 tsp oregano
  • 1/2-1 tsp red pepper flakes
  • 1/2 tsp thyme
  • 1/2 tsp marjoram
  • 1 onion diced
  • 3 cloves garlic, minced
  • 1/3 cup vegetable broth
  • 1 tbsp liquid aminos or soy sauce, or tamari
  • 2 eggs

1.  Place mushrooms, quinoa, lentils and all spices into a food processor or blender and pulse until everything is combined but not too mushy.

2. In a big skillet heat some olive oil and saute the onion until it is soft, about 5 to 7 minutes.  Then add in the garlic and cook for about 2 minutes.  Add in your lentil mix and cook until it starts to brown.  You want to have a little bit of a crust on your mixture so make sure you cook it long enough

3.  Add in the vegetable broth and soy sauce and cook until the liquid has been absorbed.  Take your skillet off the heat and place into a large bowl and let it cool.  Once it’s cool enough to handle (aka not boiling lava hot) add the 2 eggs, whisked, to the bowl.  Mix everything together and form into balls.  Place on a baking tray and bake the meatballs at 425 for about 30 minutes.

You can serve these just like any other meatballs, over pasta, or rice, or even on their own.  Top with some tomato sauce and eat up!  Again, like pretty much every meal I make, these are good leftovers, so cook up extras!

Turmeric Scented Mushrooms and Brown Rice Noodles

/ ktbuchs87

This was a meal that was really easy to put together and I made it with stuff that I already had in my kitchen.  Those are pretty much the best meals ever, minimal work and minimal shopping. Not that I am lazy or anything… This dish also is packed with good for you spices and vegetables.  Turmeric is a powerhouse of good things as is spinach and mushrooms!

Turmeric Scented Mushrooms and Brown Rice Noodles

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  • 1 package of mushrooms, sliced (you can use whatever mushrooms you would like, I used baby bella)
  • 2 cups fresh spinach leaves
  • zest and juice from 1 large lime
  • 1 tsp turmeric
  • 1/2 tsp dill
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 tbsp rice vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp sesame oil (or more olive oil)
  • Salt

1. Prepare your brown rice noodles according to the package and set aside while you put everything else together

2.  In a large skillet or wok, heat your olive oil and sesame oil on medium high heat.  Add the turmeric and toast for about 1 minute.  Next add your mushrooms and sprinkle with a little salt.  Turn the heat down to medium-low and cook until they are soft and brown.  Add the garlic, onion, rice vinegar, lime juice and zest and dill.  Saute for about 3 minutes, then fold in the spinach and cook until the leaves have wilted down.  Put your noodles in a bowl and cover with mushroom stir fry!

This meal was good the first time around, but it was even better as leftovers.  That extra time really let the flavors come together deliciously.  It also tastes just as good cold as it does hot, so try it both ways!  Enjoy!

Curried Quinoa Salad

/ ktbuchs87 / 1 Comment

I made this meal because it was something that could be made ahead of time and it travels well.  Both important things because the weekend that we had this, we were staying at my parents house to watch their dogs before we went to my sister’s graduation.  It was also really warm that weekend and this salad hit the spot! Hope you enjoy!

Curried Quinoa Salad

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  • 1 Tbsp curry powder
  • 1 Tbsp olive oil
  • 2 tsp salt
  • 2 1/3 cups quinoa
  • 3 cups water
  • 1/2 cup veggie broth
  • 1/2 an onion, diced
  • 2 Tbsp rice vinegar
  • 2 Tbsp maple syrup
  • 1 handful of spinach, chopped
  • Pepper

1. Add all ingredients through veggie broth into a medium saucepan.  Bring to a boil and then cover and simmer for about 10 minutes. Turn off the heat and let the pot sit covered for another 10 minutes.

2. Once your quinoa is done, add in the onion, vinegar, maple syrup, spinach, and pepper to taste.  Mix everything well.  You can serve right away, but it tastes even better after you have let it sit in the fridge for an hour or so.  You can also add in other things if you wanted.  Carrots or chopped nuts would also be delicious!

Tomorrow I will be posting again (amazing? I know).  I participated in Foodie Penpals through theleangreenbean.  So check back tomorrow to learn what that is all about!