Falafel with Roasted Eggplant & Tomato Salad Ever since I had those mung bean falafels at the Organic Produce Cafe, I've been thinking about making falafel myself. I eat chickpeas quite often, and always prefer using the dried chickpeas to the canned ones. The canned stuff just doesn't have the right texture! Chickpeas are a great source of protein for especially all those who follow a vegetarian diet, and they are incredibly versatile! The roasted eggplant and tomato salad is such a nice addition as I wanted to make something a bit more wholesome to go with the falafels. Falafel with Roasted Eggplant & Tomato Salad(Recipe adapted from taste.com) 165g dried chickpeas, soaked in fresh water overnight, and drained well1 small brown onion, chopped1 garlic clove, chopped1/2 cup flat-leaf parsleyzest of one lemon, finely grated2 tbs fresh lemon juice1 tsp ground cumin1 tsp ground coriander1/2 tsp baking powder 1 large eggplant (aubergine), cut into 2,5 cm chunks2 tomatoes, cut into wedgesolive oil Preheat the oven to 200C.
Principal. Arroz + Tofu + Castañas Think brown rice is boring? You just need to perk things up with a little Southeast Asian flair… We eat a lot of brown rice in our home, and as much as my partner and I enjoy its nutty flavor and health-giving properties, it can get a little monotonous. Both fresh and savory, this bowl makes a perfect, protein-packed lunch, or it can even be served as a filling breakfast or side dish at dinner. Brown Rice Bowl with Lemongrass, Tofu and Cashews Serves 2-4 8 ounces extra firm tofu3 tablespoons soy sauce, divided 2 1/2 tablespoons flavorless vegetable oil, such as grapeseed1/2 onion, thinly sliced3 tablespoons grated lemongrass (white part only) 1 teaspoon grated ginger1 clove garlic, minced1/4 teaspoon red pepper flakes (optional) 2 teaspoons lime juice3 cups cooked brown Basmati rice 1/4 cup cashews, toasted and coarsely chopped1/4 cup coarsely chopped cilantro leaves Preheat oven to 350°F. Rinse and drain tofu. Cut tofu into 1/2-inch cubes and toss in a bowl with 2 tablespoons soy sauce.
Greek Yogurt Pancakes | Not Your Average College Food We’ve all heard countless times that breakfast is the most important meal of the day! It allows your metabolism to start up so that it is ready to work throughout the day. I am a firm believer in breakfast and cannot go a day without it. In the summer and into the beginning of the school year, I ate plain Greek yogurt with granola and fresh fruit every single morning. On weekends, I sometimes get a little adventurous with breakfast. What do YOU like to eat for breakfast? GREEK YOGURT PANCAKES(makes 4) Ingredients 3/4 cup 0% fat plain Greek yogurt (I used Chobani) 1 egg 1/2 cup flour 1 tsp baking soda Directions In a small bowl, stir yogurt until smooth. In a medium bowl, mix together the flour and baking soda. Pour yogurt and egg mixture into the bowl with the flour and baking soda. Spoon the batter onto a non-stick pan heated to low-medium. Flip the pancakes when they start to bubble a bit on the surface. adapted from Everyday Belle Like this: Like Loading...
Black Bean and Walnut Burgers with Avocado and Mango Salsa Recently my friend and I met up for some health food shopping and lunch. How much fun is health food shopping?? There are just so many new ingredients to try, so many "super foods" and wonderfully exotic ingredients one can get and start experimenting with. I had a long list of things to get, some I was familiar with, some I hadn't tried before. I think I might also be developing a slight addiction to veggie patties. These black bean and walnut burgers are just so tasty with the avocado and mango salsa (I'm also hooked on mangoes, but who wouldn't be since they are in season right now??) Black Bean and Walnut Burgers(Recipe adapted from the Vegetarian Times) 1 cup raw black beans, soaked over night1 tsp ground cumin1 tsp ground corianderground black pepper1/2 cup cooked brown rice1/2 cup walnuts, chopped2 small shallots, chopped1 corn cob, cooked and kernels removedpinch of sea salt1/2 lemon, juiced Cook the beans in boiling water for 10-15 minutes or until tender. Avocado and Mango Salsa
Principal. Ratatouille Once this is all accomplished and the vegetables are simmering away on the back burner, there's the waiting. You can certainly eat your ratatouille as soon as all the vegetables are warmed through — that's a perfectly tasty and fresh meal. But the real magic of ratatouille happens after it's been bubbling away for an hour or more. The vegetables melt into each other, turning silky and completely tender, while the thyme and garlic infuse every corner of the pot. Stirring in the basil at the last minute is the coup de resistance. This recipe for ratatouille comes from my dad, a genuine Frenchman who learned to make the dish while growing up. Easy French Ratatouille Makes 8 to 10 servings 2 large eggplants2 yellow onions3 bell peppers6-8 medium zucchini 4 large tomatoes1 1/2 - 2 tablespoons olive oil3-4 cloves garlic1 bay leaf3-4 sprigs thyme1/4 cup loosely packed basil, sliced into ribbonsExtra basil for garnishingSalt and pepper Remove the bay leaf and thyme sprigs. Notes:
Healthy Spinach and Ricotta Pizza Recipe Directions For the dough: Combine both kinds of flour and 1/4 teaspoon salt in a large bowl and make a well in the center. Stir 1 1/4 cups warm water with the olive oil and yeast and pour into the well in the flour bowl. Stir until a soft and shaggy dough forms and then turn out onto a lightly-floured board and knead until smooth and the dough springs back when pressed with your thumb. For the sauce: Combine the oregano, tomatoes and garlic in a small skillet and bring to a simmer over medium heat. For assembling the pizza: Place 2 baking sheets in the oven and turn the oven to 500 degrees F. Rub each piece of dough with 1 teaspoon of the oil, sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper and carefully transfer to the hot baking sheets. Remove from the oven and place small spoonfuls of the ricotta on the pizzas and sprinkle with fresh basil.
Grilled Beet Burgers A while back someone asked me if I missed eating meat. All fellow vegetarians probably recognize this question. It seems to be one of those inevitable questions that you get every now and then. Since I haven’t tried it for the past 17 years, my answer is always the same: “I actually don’t even remember how it tastes. So no, I don’t miss meat. Not the least, actually”. We love vegetables. So when you ask me if I miss meat. This beet burger is a great example of a vegetable focused dish. Here we have served the burger in a dark sourdough walnut bun from our favorite bakery. On a different subject. Mimi from Slovenia. Congratulations to all of you (we’ll send you an email with the promo code really soon, hopefully tonight)! Beetroot & Feta BurgerMakes 6-8 burgers, depending on the size Toppings:lettuce or cabbagemango avocadotomatoesonions Peel and grate beets, onion and garlic on a box grater or use a food processor with the grating blades attached.
Principal. Garbanzo When I mention that I develop vegetarian recipes, the most frequent reply is, "You must eat a lot of tofu!" However, I am actually a late adopter of tofu. I'm a texture person, and I've only recently found ways to prepare tofu that are not only easy, but result in a great taste and texture. I like baking the tofu even when I'm going to be adding it to a stir-fry. While the tofu is the star of the show, do not discount the tahini sauce. Tofu Chickpea Stir Fry with Tahini Sauce Serves 3 to 4 For the sauce: 1/4 cup + 2 tablespoons water 1/4 cup tahini 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 teaspoons honey 1 teaspoon minced ginger For the stir fry: 1 tablespoon peanut oil 1 cup chickpeas, drained and rinsed if using canned 2 teaspoons ginger 1/2 medium red onion, thinly sliced 1 red or orange bell pepper, diced 8 ounces baked tofu, cubed (store-bought or homemade, or see Recipe Notes) Stir together the ingredients for the sauce and set near the stove. Recipe Notes
Overnight, No-Cook Refrigerator Oatmeal Don't miss my follow-up post to this one with8 MORE REFRIGERATOR OATMEAL FLAVORSplus FAQs and more tipsCLICK HERE This easy, no-cook "summer porridge" has make-ahead convenience and is packed with nutrition to get your day off to a healthy start. Make it in individual mason jars for a perfect serving size and an easy grab-and-go breakfast straight from the fridge (it's eaten cold). Take it along to work or anywhere. Great to serve on a breakfast or brunch buffet. High in protein, calcium & fiber; low in fat & sugar. Apparently this kind of cold yogurt & oatmeal mixture has been around for awhile. I played around with some different flavor combos, and created single portion recipes that will fit in a half-pint mason jar. ch-ch-ch-CHIA seeds. Sources: Dr. In addition to chia seeds, this refrigerator oatmeal has protein- & calcium-packed yogurt and fiber-rich oats. Step-by-step photos for makingRefrigerator Oatmeal First, I'll show you the basic procedure for making refrigerator oatmeal. 1.
Eatsy: Irresistible Veggie Burgers When I go to burger joints, I hardly ever order the veggie burger; they’re usually processed to the max, loaded with way too much rice and corn, and taste like cardboard — hello, vegetarians love spices, too! I knew veggie burgers could be done better, so I decided to do my own (delicious) take on the genre. I wanted something that was healthy and really, really flavorful. This veggie burger has roughly chopped beets, a mix of garbanzo and black beans, red onion for a nice bite, heirloom brown rice, as well as some of my favorite spices like sumac, thyme, cumin and coriander. My favorite aspect of this burger is the option to make it vegan, as there is no egg that holds this together! Irresistible Veggie BurgersMakes six burgers For the burger: 6 hamburger buns 6 thin slices of Morbier cheese (or other strong cow’s milk cheese of choice) Dijon mustard (optional) Mayonnaise (optional) Butter lettuce Tomato Pulse beets in a food processor until roughly chopped.
Cocción. Tofu tostado Baked tofu is magical. When hot from the oven, it's crispy on the outside and creamy in the middle — amazing tossed into a stir-fry or just eaten as a snack with whatever dipping sauce happens to be handy. After the tofu cools, it becomes wonderfully firm and chewy. Now it's perfect for tossing with a lunch salad, crumbling into a sauce, or even slicing into a sandwich. Don't bother buying baked tofu again: Here's how to make it yourself, and make it even better. Start with extra-firm tofu. I like cubes for salads, rice bowls and stir-fries, and for making dishes like frittatas and sauces a little more substantial. If you're planning to eat the tofu right away, try tossing it with a little cornstarch before baking. Now let's talk about marinades. Tofu is brilliant in its blandness — it's a blank slate for any flavors you want to give it. Do you make your own baked tofu? Previous image Next image Cut tofu into squares for salad, slices for sandwiches, or sticks for a snack! What You Need
the best 4 ingredient chicken marinade Just 4 ingredients is all you need for the best chicken marinade! Be sure to follow NoBiggie on Instagram for lots of great recipes like this! Over the weekend we fired up the grill. Our friends shared this quick marinade with us last Summer, and I have to say…we love it! It’s the perfect solution for when your brown sugar gets too hard for baking. The Best Chicken Marinade Share my videos! undefined Let it marinade for at least 4 hours or best over night. The Best 4 ingredient chicken marinade Author: Kami - NoBiggie.net Ingredients 1 cup brown sugar 1 cup oil ½ cup soy sauce ½ cup vinegar Instructions Mix all ingredients together in a bowl or a ziplock bag. It’s the best grilled chicken! Don’t miss our favorite Steak Marinade! Happy Grilling! Looking for more great chicken recipes? –Chicken Broccoli Casserole Asian Chicken Pasta Salad *Originally published: February 2013 – sharing again for new readers Related Posts on NoBiggie.net
Our Perfect Veggie Burger For the past several months, I’ve been on a quest to make a veggie burger that had everything on our wish list. I’ve probably made over 100 veggie burgers and they all came up short, either by just a tiny bit or by a landslide. I’m always asked what I do with failed recipes and my answer is usually the same- I eat them! However, I am picky about three things: 1) The recipes that I post on the blog 2) Homemade Veggie burgers 3) Tying my running shoes before a run (I always stop once to re-tie them, lol) Now you know. :) Eric and I put together a ‘must-have’ list of requirements during our mission. Our veggie burger must haves: Can’t be mushy in the middle (the problem I have the most)Crispy outer shellLots of flavour from fresh herbs & spicesNo tofu (not a fan)Crunchy, chewy texture is a mustNo cracking or falling apart (another common problem)Must cook well 3 ways: frying pan, oven, and BBQCould make a grown man shed a tear of joy (ok, that was my requirement, heh) Isn’t Jenny great? 1. 2. 3.