This curry tahini cauliflower dish may be my new favorite way to eat cauliflower. And I already have so many crave-worthy cauliflower recipes, so that says a lot! [Read more…] about Curry Tahini Cauliflower
Crunchy red cabbage pairs well with fresh parsley and zesty lemon for this super simple and quick side salad.
Red Cabbage + Parsley Salad
Prep Time 5 minutes
Total Time 5 minutes
- Toss all ingredients in a bowl.
These hearty and satisfying vegan cabbage rolls are full of flavor and packed with protein, thanks to a hearty blend of well-seasoned lentils, walnuts, and sundried tomatoes. Because the filling is pre-cooked, if you’re short on time you could eat them raw like a burrito. But for a more traditional, warming cabbage roll dish, pop them in the oven for just 30 minutes.
Sundried Tomato & Lentil Stuffed Cabbage Rolls
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
- 1 green cabbage medium sized, bottom stem sliced off, leaves separated
- 1 cup raw walnuts
- 1 cup cooked green lentils
- ½ cup sundried tomatoes preferably in olive oil (see note if using dry*)
- 2 cloves garlic minced
- ½ tsp. pink salt omit if tomatoes contain salt
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- ½ tsp. chili powder, chipotle powder, or cayenne
- 2 Tbsp. water, tomato paste, or tomato sauce
- Preheat the oven to 400F. Fill a shallow pan with 1 to 2 inches of water and bring to a boil while you prepare the filling.
- To make the filling: Add the walnuts to a food processor or blender and pulse into small chunks (about the size of rice). Don’t over process. Transfer walnuts to a medium mixing bowl, add the cooked lentils, and set aside.
- Put the sundried tomatoes in the food processor or blender, along with the garlic, spices, and water or tomato sauce. Blend until a smooth paste is formed.
- Add sundried tomato mixture to the walnut/lentil mixture and stir well to combine. Taste and add salt or spices if needed.
- Prepare cabbage leaves: One by one, place each cabbage leaf stem side up on a cutting board. Run your knife along the stem (parallel to cutting board) to shave off the stem so it’s thin and pliable (this helps ease the rolling process). At this point, the water should be boiling. Reduce the heat to a simmer and one at a time, dip each leaf in the water until just softened, about 10-15 seconds, or until bright green and pliable. Set aside.
- Prepare the baking dish: Spread half of the tomato sauce on the bottom of a medium baking dish with a lid.
- Make the cabbage rolls: Lay one leaf out flat on a cutting board, and top with 2 tablespoons of filling for smaller leaves, and about 3 tablespoons for larger leaves. Roll the side closest to you over the fillings. Then fold the left and right sides in, and roll. Place the roll seam-side down into the baking dish. Repeat with the remaining cabbage rolls. Once they are all in the dish, top with the remaining sauce, sundried tomatoes, and tomatoes. Top with lid.
- Bake in the preheated oven for 30 minutes, until thoroughly warmed through.
*If using sundried tomatoes that come dry (not in oil), soak in water for 5 minutes while you prepare everything else, and use the soak water as the water in the recipe.
This air-fried sweet potato falafel recipe is a fun and healthy upgrade to traditional deep-fried falafel.
An air-fryer uses just air – not oil – to crisp up the outside of your food. So, it’s not fried at all, it just tastes like it. Pair this air-fried sweet potato falafel with tahini, hummus, and your favorite roasted veggies or salads for a complete meal.
While authentic falafel calls for dried chickpeas that need to be soaked overnight, this quickie version can be made with canned chickpeas.
No air-fryer? No problem.
I don’t have an air-fryer, so went to my in-laws to use theirs for the recipe. However, after doing some further research, I realized that an air fryer is essentially a convection oven with a brilliant name. So you can bake this in a convection oven, or regular oven, and still get a crispy exterior.
If using a regular oven, here are some tips to ensure the crispiest “fried” shell:
- Use a pan with perforations in the bottom, like this stainless steel pizza pan. This allows maximum air circulation and a crisp crust.
- Oven “fried” foods tend to be a bit drier, so to prevent the falafel from getting too dry, brush each falafel with a drop of oil.
- Turn the fan inside your oven on – it helps the hot air circulate better resulting in a crispier finished dish.
Air-Fried Sweet Potato Falafel
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
- Soften the sweet potato, either by microwave or steaming. To microwave, add the cubes to a microwave-safe dish, microwave about 3-5 minutes until soft. To steam, fill a pot with a steamer basket with one-inch of water. Bring it to a boil, add the sweet potatoes into the steamer basket, cover, and steam for about 10 minutes, until sweet potatoes are soft.
- Next combine all ingredients in the blender, and blend until a you have a smooth-ish consistency. A little chunky is ok.
- Remove to a bowl and refrigerate for at least 1 hour, to firm up.
- Spoon about a tablespoon or so into your hand and roll into a 1-inch ball. Repeat with remaining dough.
- Air fry at 375F for 15-18 minutes.
- Serve with tahini, hummus, and your favorite veggies.
*Makes: 28 1-inch falafels **If using organic sweet potato, leave the skin on for added fiber and nutrients. If not, simply peel it before cubing. No air-fryer? You can bake the falafel in the oven at 375F for 25-30 min. To ensure a nice crisp crunch and prevent drying out, brush each falafel with a drop of oil. If you have a fan in the oven turn it on. It helps the hot air circulate better resulting in a crispier finished dish.
Next time you make vegetable juice at home, don’t throw away the pulp! The pulp contains fiber and can be used to create delicious things, like veggie burgers, falafel, crackers, chips, cookies, and more. You can refrigerate the juice pulp in an air-tight container for a few days until you’re ready to use it.
Tender crisp okra makes for a satisfying yet simple side dish. The key to the perfect okra texture is to thoroughly dry it before cooking. Even just a little water residue will result in slimy okra, so make sure it is bone dry by patting it dry with kitchen towels before chopping and cooking. [Read more…] about Okra Stir-Fry