Spicy Baked Falafel Burgers

As promised, I’m skipping Wordless Wednesday this week so I can share this yummy recipe :)

Note: These picture are terrible. Please don’t let them deter you from trying this recipe. They came out fantastic!

Spicy Baked Falafel “Burgers”

Served on a whole wheat sandwich thin with sliced tomato, onion and hummus. With a side of pretzel thins.

Served on a whole wheat sandwich thin with sliced tomato, onion and hummus. With a side of pretzel thins.

Ingredients:

  • 2 Tbsp minced garlic
  • 1 Tbsp Tahini
  • 2 (15oz) cans of chickpeas, drained and rinsed
  • handful of cilantro
  • 1 medium onion, chopped
  • 4 Tbsp chickpea flour
  • 2 Tbsp lemon juice
  • 1 Tbsp Liquid Smoke
  • 1 Tbsp Sriracha
  • 1 tsp Chipotle (or any hot/spicy) chili powder
  • 2 tsp cumin
  • 2 tsp coriander

2015-03-10 19.42.19

Directions:

  1. Preheat oven to 400* F and line a baking sheet with parchment paper
  2. Put all ingredients in food processor and blend/pulse until well combined
  3. Transfer to a large mixing bowl, then form into 6-8 patties.
  4. Bake for 15 minutes, then flip gently and bake for another 10-15 minutes.
  5. Serve with your choice of bun/wrap and toppings/condiments.
2015-03-10 19.45.01

Served in a wrap with spinach, tomato, hummus, and extra Sriracha

 

Note: I made 6 burgers but they are so huge that next time I think I’ll make 8 instead.

Here’s the nutritional info per burger if you make 6: 218 calories, 3g fat, 39.5g carbs (7.8g fiber, 1.2g sugar) and 8.9g protein

And per burger if you make 8: 163.5 calories, 2.3g fat, 29.6g carbs (5.8g fiber, .9g sugar) and 6.7g protein

Advertisements

Meatless Monday: Mexican no-Meat Loaf

Before I get to the recipe, here’s my usual weekly run summary thingamabob for last week :)

run summary feb 23-28 2015

I’m still super proud of my 30+ miles in only 5 days!


Okay, onto the yumminess! This recipe is an adaptation of the Black Bean Loaf from One Green Planet. I kept the beans and oats the same, but changed the rest of it around.

2015-02-27 20.56.00

  • 2 cans black beans, drained and rinsed
  • 1.5 cups old fashioned oats
  • 1 Tbsp minced garlic
  • 1 bunch (6-8) scallions, chopped (both white and green parts)
  • 1 large jar fire-roasted red peppers, drained and chopped (2 peppers)
  • 2 Tbsp lime juice
  • 1 tsp Liquid Smoke
  • 2 tsp ground cumin
  • 1 tsp Hot Mexican chili powder
  • 1 Tbsp (low sodium) soy sauce
  • 1/2 cup salsa (I used Frontera Tomatillo)
  • cilantro for garnish (optional)

Directions:

  1. Preheat oven to 350 Fahrenheit
  2. In a large mixing bowl, mash the beans with the cumin and lime juice, then add the oats, garlic, scallions, peppers, Liquid Smoke, soy sauce, chili powder, and half of the salsa. Mix it all together.
  3. Pour into 1 large or 2 small loaf pans (use parchment paper or non-stick cooking spray), top with the other half of the salsa, and bake for about 40 minutes.

I portioned this into 6 servings with the following nutritional info, per serving: 242 calories, 2g fat, 44g carbs (12g fiber, 4g sugar), and 13g protein.

2015-02-27 20.58.37

This was delicious and will definitely be added to the weekly rotation! Hope you enjoy :)

Vegan Taco Bake

Trust me, this tastes much better than it looks :)

2015-02-18 19.32.58

Served with fresh salsa, guacamole and Red Hot Blue chips. PLEASE ignore my finger. I know I desperately need to get my nails done!

Vegan Taco Bake 

  • 1 large red onion, chopped
  • 1 bunch (about 6) scallions, chopped (remove bulb, use both white and green parts)
  • 1 jalapeno pepper, seeded and chopped
  • 2 poblano peppers, seeded and chopped
  • 1 Tbsp minced garlic
  • 1 package Lightlife Smart Ground (Mexican-style)
  • 1 Tbsp taco seasoning (or 1 tsp cumin + 1 tsp coriander + 1 tsp chili powder)
  • 1 (4oz) can chopped ripe olives
  • 1 cup vegetable broth
  • 1 cup corn grits (Polenta), prepared (see below)
  • Chopped cilantro to garnish (optional)
 
Instructions:
  1. Preheat oven to 375* Fahrenheit
  2. Spray a large frying pan with PAM (or whatever cooking spray) or a splash of veggie broth and put on high heat. Saute the onion, scallions, garlic, peppers, and garlic until they start to brown.
  3. Add the ground “beef,” taco seasoning, broth, and olives.
  4. Stir to combine, then reduce heat to low and let simmer while making the polenta:
  5. Bring 3 cups water (and a pinch of salt) to a boil. Once boiling, slowly pour in the corn grits, stirring constantly. Reduce heat to medium-low and continuously stir/whisk for about 5 -10 minutes, until it thickens up.
  6. Add the polenta to the “beef” mixture and stir it all together.
  7. Pour into a (PAM/cooking spray- sprayed) 9×13 casserole dish, garnish with cilantro, and bake for about 30 minutes.
  8. Serve!

2015-02-18 19.25.51

Note: I originally cut this into 8 servings but they seemed a little small, so after re-portioning I ended up with 7 servings. My suggestion is if you’re eating this as a meal by itself, to make 6 servings. If you are going to add stuff (salsa, guacamole, wrap/chips, salad, etc) or want smaller portions, go with 8. Either way, it’s pretty healthy and low-fat :)

Here’s the nutrition info (per serving) with 7 servings: 188 calories, 1.2g fat, 33.6g carbs (4g fiber, 2g sugar) and 12g protein.

Zucchini, Black Bean, and Black Olive Burritos

This was my 2nd time making these, and Wow are they good! This time I took pictures as I went along so that I could share it with you :)

This recipe is adapted from the one in Isa Chandra’s book Appetite for Reduction. I highly recommend this (and all of her) book(s)!

Zucchini, Black Bean, and Black Olive Burritos

2014-08-09 13.22.38

 

Ingredients:

  • Non-stick cooking spray
  • 2 Tbsp vegetable broth (or water)
  • 1 Tbsp Cilantro base
  • 2 medium or 1 large zucchini, shredded (about 4 cups worth)
  • 2 jalapenos, seeded and diced
  • 4 garlic cloves (or 2 Tbsp) minced
  • 4 oz sliced black olives
  • 1 Tbsp taco seasoning (or 1 tsp cumin + 1 tsp coriander + 1 tsp chili powder)
  • 8 oz salsa verde (tomatillo salsa)
  • 1 (15 oz) can black beans – drained, rinsed, and mashed
  • 1/2 cup chopped green onions (scallions)
  • 1/4 cup fresh cilantro, chopped
  • 4 (whole wheat) burrito-sized tortillas

2014-08-09 12.26.05

 

1. Saute the zucchini and jalapeno in a large skillet lined with non-stick cooking spray, and veg broth (or water) until it starts turning brown (about 10 minutes): 2014-08-09 13.02.37

 

2. Add the garlic, olives, cilantro base and taco seasoning, and saute for about 2-3 minutes: 2014-08-09 13.09.53

3. Add the salsa and black beans, give a good mix, and reduce heat to low, letting it simmer for about another 5-10 minutes: 2014-08-09 13.13.10

4. Warm the tortillas then add the filling, and top with scallions and cilantro. Serve! 2014-08-09 13.22.49

I added some of my fresh salsa and (of course) guacamole to mine, and for hubby I added some non-dairy sour cream. I also made some brown rice and added lime juice, cumin, and cilantro to serve on the side. Yummy!

Nutrition info per serving is based on 6 servings of the filling only (I’m not including the burritos because the info varies so much depending on the brand used):  113 Calories, 2.1g  fat, 18.8g carbs (6.2g fiber, 2.5g sugar), and 5.9g protein

Meatless Monday: Kitchen Staples

I don’t have a new recipe to share today, but I thought I’d give you a peek into my pantry :)

2014-06-09 19.41.09

 

On 2nd thought, how about a quick run-down of what I keep stocked? If you saw pictures inside the fridge/freezer/pantry you’d think I was lying about being meatless- my husband is far from vegan and we share the same kitchen ;)

This is definitely not everything I have, but the most important things that I always keep stocked:

Produce Aisle:

  • Tomatoes (mostly Roma)
  • Tomatillos
  • Onions (mostly red)
  • Cilantro
  • Limes and Lime juice
  • Jalapenos
  • Avocados and Guacamole
  • Celery
  • Romaine
  • Squash (green and yellow)
  • Mushrooms
  • Squeeze Cilantro
  • Bananas
  • Potatoes and Sweet Potatoes
  • Scallions
  • Garlic
  • Brussels Sprouts

Organic Aisle:

  • Garden of Eatin’ Red Hot Blues
  • Unsweetened vanilla coconut (or soy, or almond) milk
  • Oats
  • Tahini
  • Agave Nectar
  • Black Beans
  • Pinto Beans
  • BBQ Sauce
  • Non-dairy chocolate chips (Enjoy Life brand)
  • Unsweetened Cocoa
  • Quinoa
  • Vegetable broth
  • Nutritional Yeast
  • Ground Flax/Chia
  • Chickpeas (Garbanzo beans)
  • Polenta (cornmeal)

Spices/Seasonings/Condiments:

  • Cumin
  • Hot Mexican Chili Powder
  • Coriander
  • Garlic Powder
  • Pure Vanilla Extract
  • Low Sodium Soy Sauce
  • Sriracha
  • Liquid Smoke
  • Olives
  • Ginger
  • Cayenne Pepper
  • Sea salt
  • Black pepper
  • Hungarian Hot Paprika
  • Grey Poupon
  • Cinnamon
  • Peanut butter
  • PAM spray
  • EVOO
  • Pure Maple syrup
  • Tabasco sauce
  • Vinegar (white, red wine, rice, balsamic)

International Aisle:

  • Taco Seasoning
  • Diced Green Chilies
  • Diced Jalapenos
  • Refried beans (check labels- not all are vegan)
  • Corn tortillas
  • Salsa (in case I run out of my homemade!)
  • Whole wheat pasta
  • Mai Fun (rice) noodles
  • Sesame Oil
  • Canned tomatoes (fire-roasted, Ro*tel)
  • Artichoke hearts

Freezer:

  • Veggies (corn, spinach, potatoes)
  • Boca burgers (original, Spicy Chik’n)

Other:

  • Coffee
  • Vitamins (Flintstones chewables :))
  • Nuts (almonds, pistachios, cashews, walnuts) and Seeds (pumpkin)
  • non-dairy creamer
  • Sesame sticks
  • Hummus

One of these days I’ll make a complete list and put it on a link page for easy access.

How about you? What’s on your list so often that you don’t even bother writing it down anymore?