I can’t express my excitement over finding an awesome falafel recipe at The Shiksa in the Kitchen. I’ve done “falafel” before, but it’s really just a veg burger with Indian spices. I love falafel, and now I really know how to make it!! Garbanzos, onion, spices….that’s basically it! Who knew? My only complaint is that it requires frying. I don’t like frying at home. It seems too indulgent somehow, and it also makes the house smell like frying for a while. So, my next project is perfecting a falafel recipe that is baked. Wish me luck. Regardless… it was a great meal served with fries (seasoned with garam masala), babaganoush, and a simple tomato cucumber salad. Yum.
The mushroom soup was a last minute throw-together, but it turned out to be totally tasty. We had it with a salad and baguette.
- 16 oz sliced mushrooms
- 1 onion
- ¼ cup sherry
- 1 sprig thyme
- 2 cups vegetable stock
- ½ cup coconut milk
- 1 small potato diced small
- salt and cracked black pepper to taste
- Heat pot to medium high. Chop onions. Add onions and mushrooms to pot. Cover and cook, stirring often to avoid sticking. Cook until liquid has rendered from mushrooms and onions are tender. Add sherry and cook until reduced. Add all other ingredients. Cover and cook on low until potatoes are tender, around 20 minutes. Remove from heat and allow to cool until not steamy. Add to blender. Whiz until smooth. Heat thoroughly and serve.
Hummus wraps was a lunch stand-by for the little dude this week. He also likes hummus for dipping carrots, celery, and pretzels. It’s just a definite winner to have in the fridge for all of us.
I made a big pot of refried beans in preparation for the Super Bowl. For lunch we had bean quesadillas with salsa and avocado. During the game we enjoyed delicious veg fajitas along with more avocado and salsa. This was accompanied by pomegranate margaritas. Oh yes! Now, if the lighting was better in my dark kitchen on dark rainy icy days…I might have gotten photos of some of this. 🙁
I did make a pleasant discovery about the fajitas. Whenever I’ve made them in the past, my veg seems to be a little on the mush side. This time I tried something different. I’ve made a habit of pre-heating the roasting pan whenever I make fries, so I thought it was worth a try for this. For the fajitas I sliced yellow squash, red/yellow/orange peppers, red onion, and lots of garlic. Then all that was tossed with a small amount of olive oil and salt. I pre-heated the roasting pan at the top temp of the oven for a while. Then I threw all the veg in the roasting pan, cooked for a few minutes, and then squeezed on a little lime when finished. This made all the difference!! The veg retained its color and was way more flavorful than if done stove-top. We will definitely do this again, especially since one of my near future projects is creating homemade tortillas!Tags: hummus, menu, mexican, mushroom soup, plant based, recipe, refried beans, vegan