veggie experiment: days 22 and 23

FALAFEL AND SPICED COUSCOUS SALAD
the falafel is from allrecipes.com (i broiled them instead of frying them) and the couscous from cooks.com (adding more of each spice than called for is better). i was surprised i was able to make something taste so authentic--although i'm not sure i shaped them right. anyway, i love the way the house smells now, after cooking them.

sean's falafel with cucumber sauce

Ingredients

1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying

1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise

Directions

In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.

In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.

Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.

In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.

spiced couscous salad with vegetables

2 teaspoons olive oil
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon garlic powder (or 1 clove minced)
1/2 teaspoon ground or grated ginger
1/2 tsp salt
1/2 cup chopped white or yellow onions
1 large carrot or 2 small carrots, peeled and sliced
1 small yam, peeled and cut into 1/2 inch chunks
1 zucchini, unpeeled and cut into 1/2 inch chunks
1 celery stalk, sliced
1/2 cup chopped mushrooms
1/3 cup raisins
1/3 cup chopped green onions
1 cup chicken broth
1 cup couscous

This is a great side dish with an Eastern flavor. Because the pasta is cooked in the vegetable broth, it's also a good way to enjoy cooked vegetables while still getting the nutrients that steaming removes.

With the addition of chopped peanuts or walnuts, and the substitution of water if chicken broth is objectionable, this can be a complete and healthy vegetarian meal.

Heat the olive oil and spices over medium heat, stirring occasionally. Add the white onions and sauté until soft, 2-3 minutes. Add the chicken broth, carrots and yam - cover and let steam for 5-6 minutes. Add celery, zucchini, mushrooms and raisins and steam for 3-5 more minutes.

When the vegetables are at the desired tenderness (al dente vegetables add texture to the soft couscous), strain them and reserve 1 cup of the broth/spice liquid. Keep the vegetables warm, and bring the 1 cup of liquid to a boil.

Add the couscous and cover with tin foil for 5 minutes. Uncover, fluff with a fork and mix in the vegetables. Sprinkle the green onions on top for garnish.

veggie experiment: days 21 and 22

BEANS AND RICE TORTILLAS

sometimes i just take a can of black beans and season it with garlic, chili powder/cayenne pepper and onions and serve with the rice separate.

sometimes i cook 1 C rice and then mix in 2 cans refried beans, 1 can black beans and a half a can of corn.

sometimes i saute the rice in oil til brown and then boil with tomato bouillon and mix in fresh cilantro leaves.

or sometimes i'll do any or all combinations above and serve with the normal tortilla goodies like lettuce, tomato, olives, sour cream, guacamole, salsa, etc.

this time i did 3/4 C white rice and 1/4 C brown rice and just adding that tiny bit of brown rice made it noticeably more filling.

veggie experiment: days 19 and 20

LASAGNA

lasagna around here has always been vegetarian...and my kids love it. here's what i do:

1 lb lasagna noodles

traditional flavor prego--i just eyeball the amount...maybe 3-4 cups?

1 zucchini, sliced

equal amount mushrooms, sliced

1/2 bunch spinach, chopped

2ish cups part-skim ricotta cheese

one generous fistful of mozzarella (plus more for the very top layer)

1 egg

a couple generous shakes of oregano

salt and pepper

cook noodles per directions, drain and let cool. steam the spinach and press as much water out as you can. saute, steam or boil zucchini and mushrooms together (separate from the spinach). in a bowl, combine cheeses, spinach, egg, oregano and salt and pepper.

in a 9 x 13, start with about a half cup of sauce. sprinkle some of the zucchini and mushrooms over that. then layer noodles, then half the cheese mixture, then the sauce, then more veggies and repeat. finish with a layer of noodles and top with some mozzarella. bake 15 - 20 @ 400 or until bubbly and top is brown.

veggie experiment: day 18

LENTIL SOUP W/ OPEN-FACED TOMATO AND CHEESE SANDWICHES

here is the lentil soup recipe. i made it in about fifteen minutes today because my lentils were pre-cooked.

for the sandwiches i take yummy bread (really whatever you want is fine) and spread butter/margarine on it. then a healthy dash of garlic salt. then a bunch o' fresh basil leaves (or parsley or spinach--whatever you're feeling like, although basil is best). then tomatoes. then mozzarella (or whatever cheese you're feeling like). then, if you're having the basil w/ mozzarella, splash some balsamic vinegar on top of that. then toast until golden and enjoy.

veggie experiment: day 17

STIR-FRY WITH THAI PEANUT SAUCE
long ago, after a failed attempt at making peanut sauce from scratch, i bought a bottle of peanut sauce from trader joe's and then forgot about it. when we moved into this house, i found it again, but then put it in the back of the pantry and there it stayed until a couple of days ago when i was organizing the pantry and found it once more. i finally decided to use it...

and i thought the inside of my mouth was going to disintegrate--it was SO hot!!! (i'm a wimp when it comes to spicy.) but i toughed it out and made my husband proud.


ingredients

bunch o' veggies. i used carrots, celery, asparagus, zucchini and mushrooms.
peanut sauce.
rice. i did half brown/half white rice since i discovered my basmati rice had gone bad.

directions

heat some olive oil and throw in some garlic and saute until it browns. then add veggies and stir-fry/steam until to desired doneness. pour in the peanut sauce and stir in til warm. serve over rice and put dry-roasted peanuts, cilantro and lime juice on top.

veggie experiment: days 15 and 16

CHE BELLA NOTTE PASTA (that's the link)
a family favorite. got it from a woman in california who is a caterer. today i put all called-for vegetarian ingredients in it plus some asparagus, zucchini, mushrooms and pine nuts. served it with salad and rosemary and garlic bread.

veggie experiment: day 14

VEGGIE BURGERS, FRIES AND COLESLAW
veggie burger recipe from real simple magazine. much, much better than the veggie burger i usually make. good texture as well. the coleslaw recipe comes from a friend of ours in california who is a chef. super yummy and doesn't involve mayonnaise!

p.s. cilantro for me has been an acquired taste and now i can't get enough of it! i want it on everything...so we put lime juice, avocado and cilantro atop the veggie burger. mmmm....

VEGGIE BURGERS

Ingredients

1/4 cup couscous
1 large egg
1/4 cup sunflower seeds
1 15-ounce can lentils, rinsed
1 medium carrot, coarsely grated
1/2 medium red onion, finely chopped
1 tablespoon fresh lemon juice
kosher salt and black pepper

Directions

In a small bowl, combine the couscous and 1/4 cup hot tap water. Let sit for 5 minutes; fluff with a fork.
In a food processor, puree the egg, sunflower seeds, and 3/4 cup of the lentils until they form a paste; transfer to a bowl. Mix in the carrot, onion, lemon juice, couscous, the remaining lentils, 1/2 teaspoon salt,and 1/4 teaspoon pepper. Form the mixture into four 1/2-inch-thick patties. Refrigerate, uncovered, until firm, 20 to 25 minutes.
Heat grill to medium-high. Oil the grill grate. Grill the patties, turning once (do not press or flatten), until charred and heated through, 4 to 5 minutes per side.

Serve on rolls with the desired toppings.


FRIES

i just cut up the potatoes, coated the cookie sheet with cooking spray and then put the potatoes in and coated them with cooking spray and sprinkled season salt on them and baked them at 425 until brown and crispy.


COLESLAW

1 savoy cabbage (i used regular this time), chiffonade
1 radicchio (or purple cabbage works, too), chiffonade
2 carrots, shredded
1/2 bell pepper, julienne
1/2 C scallion, chiffonade
1 T garlic, minced
2 T balsamic vinegar
1 T dijon mustard
1/4 C cilantro, chopped
sugar to taste (or add pineapple)
salt and pepper to taste
1/4 C extra virgin olive oil

combine ingredients and toss. adjust seasoning if necessary.