I have long adored falafel from restaurants, but thought it was going to be complicated to make at home. Honestly, now that I’ve tried it, it is soooo easy. I make these baked falafel lettuce wraps with lemon aioli on weeknights!
The only downside to this recipe is that you cannot use canned chickpeas. You must soak dried chickpeas for 8-24 hours, which requires some advanced planning. Continue reading
Posted in Appetizer, Gluten Free Dishes, Vegetarian Main Dish
Tagged Chickpeas, Cilantro, Garlic, Lemon, Make ahead, Romaine, Vegetarian, Yogurt
Many of us across the nation are on work-from-home or shelter-in-place orders due to covid-19. Many of the shelves in the grocery stores are bare, so I have decided to see what I can make from my pantry at home and came up with these vegan red lentil potato fritters!
The best part about these fritters? They are a meal in themselves. The red lentils add protein and the potato adds carbs. I litterally didn’t make anything to go with these because they don’t necessarily need it. Continue reading
Posted in Appetizer, Gluten Free Dishes, Vegan, Vegetarian Main Dish
Tagged Garlic, Lentils, Mayo, Potatoes, Quick and Easy, Sriracha, Vegan, Vegetarian
A looooooooong time ago, I made these mushroom pecan empanadas and shared them on the blog. This was early in my journey of plant-based eating, and I have decided to re-do the recipe. Today, we will check out my new baked mushroom lentil empanadas recipe!
Pecans were an unusually but tasty protein source for empanadas. I decided to use lentils instead because they make the fillig more moist, and a better protein to calorie ratio. I also swapped whole wheat pastry flour for the white whole wheat flour because I could use more of it and still achieve the desired texture. Yay for whole grains! Continue reading
Posted in Appetizer, Dinner, Vegetarian Main Dish
Tagged Cheese, Lentils, Make ahead, Mushrooms, Vegetarian, Whole grain
Temperatures here have plumeted, and it has me diving into a big bowl of warm and comforting soup. I have been enjoying this creamy portabella mushroom bisque all through the winter because of it’s silky smooth texture that will make you swoon.
This recipe has you make a roux out of butter and flour. The roux is what really gives this soup the silky smooth texture. Everything clings together in a smooth fluid fashion that is incredibly velvety. Continue reading
Posted in Appetizer, Soup, Vegetarian Main Dish
Tagged half and half, Mushrooms, Vegetarian
Kimchi is one of those things that you either love, or hate, and I love it! Ever since I discovered my love of kimchi, I have been looking for new ways to use it. These Korean BBQ jackfruit nachos with kimchi are a fun way to mix it up!
As I start to think about nachos, I am realizing that I have never posted my favorite traditonal nacho recipe. I have a greek nachos recipe, and a 4th of July themed nachos, so traditional nachos are on the way 😉 Continue reading
Posted in Appetizer, Asian, Snacks, Vegetarian Main Dish
Tagged Cheese, Jackfruit, Kimchi, Vegetarian
I ate these lemon dill zucchini fritters with yogurt sauce for dinner last week. It was one of those nights that I just didn’t want to make anything else. But that’s how I roll.
I’m an entree girl, very seldom do I make a main and side dish. That’s why all my veggie burger recipes make 4, because I eat 2 for dinner! Also, egg rolls. I eat them as an entree as well. It’s tasty. Why not? Continue reading
Posted in Appetizer, Gluten Free Dishes, Side Dish
Tagged Dill, Lemon, Quick and Easy, Vegan, Vegetarian, Yogurt, Zucchini
I have done it again. All things gyro! This time, I made gyro tofu sliders with tzatziki slaw. The tofu was pan fried so it was nice and crispy on the outside, just the way I like it!
The first time I tried this recipe, I was using up leftovers from the fridge. I had just made my favorite gyro recipe, these tempeh gyro tacos, and I was inspired to try the marinade with some leftover tofu. Continue reading
How many times have you adapted a favorite recipe to make it meatless? For vegetarians, this is a common practice. I adapted these spicy vegetarian chipotle quinoa sliders from my chipolte fish sliders recipe.
I identify as a pescatarian. In other words, a vegetarian who still eats fish. I post 90% vegetarian recipes, therefore, I attract more meatless-eaters with my recipes than fish-eaters. Continue reading
What comes to mind when you think of seafood? For me, it means special occasions. This week I am celebrating the end of the semester, and looking forward to summer! Celebrate with me by trying these seafood and ricotta stuffed shells! Continue reading
Posted in Appetizer, Fish and Seafood, Pasta
One of my favorite foods to grill is stuffed mushrooms! This sun-dried tomato and goat cheese stuffed mushrooms recipe originally resulted from using up leftovers from the fridge. It was so good, it became a new favorite recipe!
Stuffed mushrooms are one of those meals that have endless possibilities. You could put almost anything into a mushroom and it would be delicious. This also means that they are great for clearing out the fridge! Continue reading
Posted in Appetizer, Gluten Free Dishes, Grains, Vegetarian Main Dish
Tagged Cheese, Garlic, Herbs, Mushrooms, Rice, Tomatoes, Vegetarian
