I’m always trying new vegetarian dishes for dinner. For one it’s easier on the wallet, but it’s also just a good way to switch things up. I happen to think some of tastiest creations happen to be completely meatless, so why not do a meatless monday at home? This past week I made falafel. It’s such a middle eastern staple, yet I’ve never made it before. Of course it’s more traditional to deep fried them, but then you lose all the health benefits of the chickpeas and in my opinion the taste of the chickpea. Try this recipe for a healthier version you can make at home in your own kitchen.
1 15 ounce can chick peas
1 garlic clove
1 tsp cumin
1 tsp corinader
1/4 tsp paprika
1/4 c parsley
zest of 1/2 of a lemon
3 tbs flour
1 tsp cornstarch
For white bean sauce:
7 oz cannellini beans
1/4 c parsley
1 garlic clove
juice of 1/2 a lemon
3 tbs extra virgin olive oil
1 tbs water
baby spinach and white rice for serving
In a food processor combine chickpeas, garlic, scallions, cumin, coriander, paprika, parsley, lemon zest, egg, and salt. Pulse until well combined. Pour mixture into a bowl then mix in flour and cornstarch. Chill in the refrigerator for 30 minutes.
In the meantime make the white bean sauce. Clean out the food processor then add cannellini beans, parsley, garlic, lemon juice, extra virgin olive oil, water, and salt and pepper to taste. Pulse until smooth then remove to a ramekin for serving.
Remove chickpea mixture from refrigerator. Add 2 tbs olive oil to a large skillet over medium high heat. Use a rounded tablespoon measure to make each falafel patty. Then add to skillet and cook for 3-4 minutes per side or until browned. Serve over a bed of baby spinach and top with white bean sauce and alongside white rice.
Lately I’ve been reading a lot of cauliflower pasta recipes when it occurred to me I’ve never eaten those two items together. Usually you see broccoli rabe with pasta or peppers and onions, but cauliflower pasta is some new food trend. And after trying it, I know why….because it’s delicious. Try this recipe today to see what I’m talking about.
Cauliflower Pasta with Prosciutto and Breadcrumbs
3/4 c panko breadcrumbs
2 tbs olive oil, more for finishing
1/3 lb thick sliced prosciutto, chopped
1/2 lb campanelle pasta
1/2 head of cauliflower, broken into small florets
2 garlic cloves
1/2 c white wine
1 c basil
1/2 c parsley
Add the panko breadcrumbs and olive oil to a skillet, stir until fully coated. Turn heat to medium and toast until golden brown, set aside. Cook pasta according to package instruction and reserve 1/2 c of pasta water. Heat 1 tbs olive oil in a large skillet over medium high heat. Add prosciutto and cook until crisp, remove from pan. Using the same skillet add cauliflower and garlic, saute for 3 minutes. Add white wine, let reduce by half then turn heat to low. Add basil and parsley to a food processor along with 1 tbs of extra virgin olive oil, pulse until finely chopped. Add cooked pasta and reserved pasta water to the cauliflower, remove from heat. Add prosciutto and herbs, toss to combine then top with breadcrumb mixture.
DF, V, VG, GF
Squash/Pumpkins are the unofficial vegetable of Thanksgiving. Quite often we have them in soup, pasta, or even quick breads, but rarely are they served simply. I always think simple recipes are the best. They take just a little bit of preparation, but taste like you were in front of the stove all day. And they taste light and don’t weigh you down for the rest of the day, which we all need this time of year (often known as the season of eating). So try this dish to spare some pounds without any sacrifice.
Roasted Acorn Squash with Parsley and Mint
1 acorn squash, sliced into wedges
1 tbs brown sugar
1 tbs balsamic vinegar
1 tbs olive oil
1 tbs parsley, chopped
1 tbs mint, chopped
Preheat oven to 400 degress. On a large baking sheet add acorn squash. Drizzle with brown sugar, balsamic vinegar, olive oil and salt, toss with hands to evenly distribute ingredients. Then bake for 45 minutes. After removing from the oven sprinkle with parsley and mint.