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.

Meatless Monday (the Tuesday edition) – Vegan Veggie Mac -n- Cheese

Happy Meatless Monday Tuesday! My Mac -n- Cheese is adapted from this recipe by Isa Chandra. Had I known it was going to taste so good I would have taken pictures of the process, instead of just the final product. I admit I was skeptical, but Wow! It’s really, really yummy!

Vegan Veggie Mac -n- Cheese

Vegan Veggie Mac -n- Cheese

Ingredients:

  • 12oz pasta of your choice. I used Barilla Veggie Pasta – Elbows (hence the Veggie in the recipe name)
  • 1 cup raw cashews, soaked overnight, then drained
  • 1 bunch (approximately 6) scallions – both white and green parts, chopped
  • 1 Tbsp minced garlic
  • 1 1/2 cups vegetable broth/stock
  • 1 Tbsp Cornstarch
  • 1 tsp ground cumin
  • 1 tsp Chipotle chili powder
  • 2 Tbsp Nutritional Yeast
  • 2 Tbsp chopped cilantro (for garnish, optional)

Directions:

  1. Saute the scallions and garlic (I used vegetable spray) for about 5 minutes, then put in food processor.
  2. Add the cashews, veggie broth/stock, cornstarch, cumin, chili powder, and nutritional yeast to the food processor. Blend until smooth.
  3. Cook the pasta as per package instructions. Drain, then leave pasta in colander but return pot to stove and pour the “cheese sauce” in it.
  4. Heat over medium-low, stirring constantly until it thickens (should only take a minute or so), then pour the pasta back in and mix it all together.
  5. Top with fresh cilantro (optional) before serving.

Makes 6 (heaping 1 cup) servings with the following nutritional info, per serving:

veganveggiemacncheese

Meatless Monday – Pueblo Pie (Day 4 #writeandrun31)

That Pueblo Pie I made last night… it was DELICIOUS! I thought about waiting until tomorrow to post this, but since I tend to blog later in the evening Meatless Monday will be almost over. So here you go…

Pueblo Pie (Tex-Mex Lasagna) -adapted from a Dr. McDougall recipe

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Ingredients:

Sauce:

  • 1.5 cup veggie broth (divided into two 3/4 cups)
  • 1 large or 2 medium onions, chopped
  • 1 heaping Tbsp minced garlic
  • 28oz can crushed tomatoes
  • 1 Tbsp cumin
  • 1 Tbsp chili powder (I used Hot Mexican)
  • 12oz veggie crumbles (I used SmartGround Mexican style)

“Cheese:”

  • 15oz can chickpeas, drained and rinsed
  • 1 cup chopped roasted red peppers
  • 3 Tbsp Tahini (sesame seed butter)
  • 1/4 cup lime juice

Other:

  • 12 corn tortillas, halved
  • 15oz can (fat free) refried beans
  • 1 cup corn
  • 1 and 1/4 cup chopped scallions (green onions). Reserve the 1/4 cup for topping after it’s finished.

Instructions:

  1. Preheat oven to 350
  2. Spray a 9×13 baking dish with non-stick cooking spray. Set aside.
  3. Bring 3/4 cup veggie to a boil (use a large non-stick skillet) then add the onions and garlic. Saute until soft – about 5 minutes
  4. Add the crushed tomatoes, other 3/4 cup veggie broth, cumin, and chili powder. Stir to combine.
  5. Reduce heat to medium, then add the veggie crumbles. Again, stir to combine. Then reduce the heat to low and let simmer until you finish making the “cheese.”
  6. Make the “cheese” (which is basically just roasted red pepper hummus :)) by putting all the above “cheese” ingredients in a food processor/blender and blend until creamy.  Next, we start the layering:
  7. Spread about 3/4 cup of the sauce into the bottom of the 9×13 baking dish.
  8. Layer 4 of the corn tortillas over the sauce (remember to half them – you’ll be using 8 pieces on this layer)
  9. Spread 1/3 of the “cheese” over the tortilla layer.
  10. Spread 1/2 the can of refried beans over the “cheese.”
  11. Then sprinkle 1/2 cup of the corn and 1/2 cup scallions.
  12. Top this with enough sauce to fully cover it all (about 1 cup IIRC)
  13. Another layer of tortillas (4 tortillas – 8 halves)
  14. Another layer (1/2 of what’s remaining) of “cheese”
  15. The other half of the refried beans
  16. The other half of the corn and scallions.
  17. Enough sauce to fully cover.
  18. The rest of the tortillas.
  19. The rest of the “cheese”
  20. The rest of the sauce.
  21. Bake at 350 for about 30 minutes.

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Top with remaining 1/4 cup scallions before serving.

Makes 12 servings with the following nutritional info: Per serving 235 calories, 5g fat, 39g carbs (8.5g fiber, 3g sugar) and 11.5g protein

This was quite a bit of work but totally worth it!


Oh, and today’s run was a slow(ish) 10k on the treadmill while watching Doctor Who. Since the current episode wasn’t over when I was done running, I ended up doing another mile as a cool-down walk.

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mEatless Monday – Hot Cocoa Cookies (Vegan)

I named these Hot Cocoa cookies because that’s what they smelled like coming out of the oven. And they taste like it too :) Enjoy!

Hot Cocoa Cookies

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 Ingredients:

  • 1 cup whole wheat pastry flour
  • 1/2 cup almond flour
  • 2/3 cup (unsweetened) cocoa powder
  • 2/3 cup brown sugar
  • 1/4 cup powdered sugar
  • 1.5 tsp baking powder
  • 2 Tbsp pure maple syrup
  • 1 Tbsp pure vanilla extract
  • 1 tsp almond extract
  • 3/4 cup unsweetened vanilla almond milk (I’m sure any non-dairy milk would work)
  • 2/3 cup non-dairy chocolate chips

Instructions:

  1. Preheat oven to 375
  2. In a large mixing bowl combine all dry ingredients (from the flour to the baking powder)
  3. Make a well in the center and add in the wet ingredients (from the maple syrup to the milk)
  4. Mix it all together, then stir in the chocolate chips.
  5. Drop tablespoons of the dough onto parchment-lined cookie sheets and bake for about 13 minutes.

Makes about 30 cookies.

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I don’t have nutritional info on these yet as this was a new experiment. I’ll come back and update once I enter the recipe at Sparkpeople.com. But just in case you couldn’t already tell, they are absolutely, in no way, healthy ;)

*Note: if your dough is too dry, add more milk. If too wet, add more almond flour. I had to keep adding more of each to get it just right so maybe start with 1/4 cup almond flour and 1/2 cup of the milk.