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.
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:
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
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
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.
Pasta. Espárrago Like most of you I'm guessing, I go through serious lunch phases. This winter brought about a relentless breakfast burrito spree followed by a big run of avocado toasts topped with an egg. Lately though — now that spring is slowly showing its face — it has been all about soba noodles. We've definitely written about soba noodle salads before here on The Kitchn. The noodles are often served cold or room temperature, are a great source of amino acids and fiber, and are the perfect blank slate for a nutritious lunch or side dish salad. So how is this salad special? This salad is the perfect light lunch, but it'd also be fantastic served with salmon or chicken. Miso-Roasted Asparagus Soba Noodle Salad Serves 6 Preheat the oven to 375°F. Toast sunflower seeds in a large, dry skillet over medium heat until fragrant and slightly golden, about 5 minutes. Bring a pot of water to boil and cook the soba noodles just until al dente, about 5 minutes. Recipe Notes (Image credits: Megan Gordon)
Baked Quinoa Patties Recipe On the subject of packing food for airplane flights, it appears that a number of you were curious about how I go about it. The specifics. So I thought I'd share a few more photos, and include a more detailed explanation. My lunch-on-the-go is an ever-evolving system which (currently) involves a collapsible container, two thick rubber bands, and a plastic fork/spoon thing. All food goes in one container, and I avoid anything liquid to get through security. Now, I'm not typically a fan of squishy silicone products. Noodles and tofu are another favorite flight combo. As I'm typing, I'm making my way back home. I'll do my best to type up a list of some of my favorite London spots soon (and update my Paris map as well). HS: I baked these, but you can pan-fry them in a skillet** if you like - it's a bit quicker, but requires more of your attention. Preheat oven to 400F / 200C. Combine the quinoa, eggs, and salt in a medium bowl. Gently stir in the feta. Makes about a dozen patties. Print Recipe
Principal.Arroz + dressings When it comes to lunch, I have competing desires. On the one hand, I want a predictable and easy meal I can grab without diverting much attention from my work. But I also don't want to eat the same thing day after day. Meet my answer: the modular one-bowl lunch with mix-and-match toppings, including a smoky, nutty romesco that is quite literally the secret sauce to this meal. I became especially enamored of the one-bowl meal last year when I did some recipe development for Vegetarian Times. Now, sauces don't usually make it into my dinner routine, unless we're talking straight-up marinara and meatballs. That assignment turned out some of my personal favorite meals, and I've gone back to them many times since. Get some of the recipes at Vegetarian Times Not all of my one-bowl meals made it online, but here are two that did. But my favorite takeaway from that assignment was romesco. Separate, together, however — all of these things taste good. Makes 4 to 6 servings.
Meatless Mondays: Beet, Carrot and Sorghum Burgers I love these burgers and I make them every summer during beet season. I had exactly enough beets and carrots from my modest garden this year to make a batch of these burgers. They went fast. Beet and Carrot Burgersadapted from some random CSA box Makes 6 large burgers 2 cups grated Beets2 cups grated Carrots1 cup cooked Sorghum*1 cup toasted Sunflower Seeds2 Eggs, beaten2 Tbsp Soy Sauce1 cup grated Cheddar Cheese3 Tbsp Whole Wheat Flour2-3 cloves Garlic, minced¼ tsp Cayenne Pepper (or to taste)1 Tbsp dried ParsleySalt and Pepper to taste Preheat oven to 350°F. Leftover burgers can be frozen and reheated for use. *I have used rice as the grain with much success, but really enjoyed the texture that cooked sorghum offered.