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

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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.
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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

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.

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  • 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.

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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 :)

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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!

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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.

One-pot Pasta (with artichokes, onions, and diced tomatoes)

I’ve been spending quite a bit of time on Pinterest lately – gathering recipes to try out/tweak, and getting inspiration to create some new ones of my own. I keep seeing different versions of  this “One-pot Pasta.”  I’m not all that big of a fan of pasta dishes – for some reason pasta doesn’t leave me feeling full;  it actually makes me crave sweets afterwards. Weird, huh?  Anyways, I did want to make something with artichokes, so I figured I’d give it a go. Here’s my variation:

Ingredients:

  • non-stick cooking spray
  • 1 small onion, chopped
  • 2 Tbsp minced garlic
  • 1 box (13.25oz) whole wheat Penne pasta
  • 1 can (15oz) quartered artichoke hearts, drained and chopped
  • 2 cans (10oz each) diced tomatoes with green chilies (use the liquid too)
  • 1 tsp oregano
  • 1 tsp red pepper flakes
  • 4 1/2 cups vegetable broth

 

One-pot Pasta

One-pot Pasta with onions, garlic, diced tomatoes, and artichoke hearts

Directions:

  1. Spray a large soup pot with PAM (or whatever non-stick cooking spray you use) and saute the onions and garlic over medium-high heat until translucent (about 5 minutes).
  2. Add all the other ingredients, cover and bring to a boil.
  3. Reduce to a simmer and let cook (covered) for about 10-15 minutes, stirring every so often.
  4. Remove cover and cook for about another 10 minutes, until about all of the liquid is absorbed.
  5. Serve!

 

One-pot Pasta, drizzled with Awesome Sauce

One-pot Pasta, drizzled with Awesome Sauce

My husband is an Italian pasta-snob and he LOVED this! He immediately went back for seconds before I even sat down to taste it! I have to say, it really was good! I also went back for more! I drizzled a little of my Awesome Sauce (recipe coming soon!) on it, but honestly, it was just as good without it!  The only thing I’ll do differently next time I make it (and I definitely will!), is add more veggies (mushrooms, olives, maybe spinach)!

I got 8 servings out of this, with the following nutritional information (per serving): 193.1 calories, .9g fat, 43.4g carbs (7g fiber, 3.3g sugar), 7g protein

Enjoy!