Kale Falafel
Makes 8 servings
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1 1/2 cups chopped kale
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2 cups canned chickpeas rinsed and drained
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1/2 teaspoon salt
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1 teaspoon lemon juice
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4 teaspoons all-purpose flour (or chickpea flour to make them gluten-free)
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1 tablespoon sesame seeds
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1 tablespoon canola oil
Instructions
Add the kale, chickpeas, salt, and lemon juice in a food processor and pulse.
Add the flour and pulse again. The mixture should stick together rather easily. If not, you might have to add more flour as a binding agent.
With the falafel mixture, form about 8 little patties and dip them in sesame seeds.
Heat a large pan with the canola oil (the bottom should be coated) and add in the falafel once the oil is hot. Let them pan-fry (on medium heat – not too hot otherwise the sesame seeds will get too dark) for about 5 minutes on each side. They should be crispy on the outside and soft but not mushy on the inside.
Recipe from Elephantastic Vegan
Parmesan Zucchini Fries
Makes 6 servings
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4 zucchini, quartered lengthwise
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1/2 cup grated Parmesan
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1 tsp garlic powder
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1 tbsp olive oil
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Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C). Toss zucchini with olive oil, garlic powder, salt, and pepper.
Arrange on a baking sheet and sprinkle with Parmesan.
Bake for 15-20 minutes until golden.
Recipe from Slimming Violet
Brown Butter Green Beans with Toasted Pistachios & Lemony Whipped Feta
Makes 8 servings
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For the Green Beans:
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1 Cup Salted Pistachios
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2 Tablespoons Everything Bagel Spice
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1 Teaspoon Cinnamon
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1 Teaspoon Cumin
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1 ½ Pounds Fresh Green Beans trimmed
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¼ Cup Unsalted Butter
For the Lemony Whipped Feta: -
8 Ounces Feta Cheese crumbled
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1 Cup Greek Yogurt I recommend using full-fat yogurt
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1 Lemon juiced – this is approximately 3 tablespoons
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3 Tablespoons Olive Oil
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2 Cloves Garlic
For Garnishing: -
¾ Cup Pomegranate Arils
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Lemon Zest
Instructions
To make this dish, start by preparing the pistachios. Remove the shells from the pistachios and chop them finely.
Add the chopped pistachios to a bowl alongside the everything bagel spice, cinnamon, and cumin, and toss until the nuts are fully coated in the seasonings.
Next, prepare the green beans. Wash the green beans thoroughly and trim the ends.
Then, set them aside and bring a large pot of water to a boil, on the stove.
Once the water is boiling, add in the green beans to the pot and cook them until they’re crisp-tender – this should take approximately 4 minutes.
Once the green beans have finished cooking, drain the water from them. Add the beans to a bowl of ice water and allow them to cool for a few moments.
After the green beans have cooled off, drain the beans well and place them onto a towel to dry.
Next, prepare the toasted pistachios. Heat a skillet, on the stove, over medium-high heat, and add in the butter.
Once the butter starts to brown and turn fragrant, reduce the heat to low.
Add 3/4 of the pistachio mixture to the pan, reserving 1/4 of the topping for later.
Toss the pistachios in the butter, then add in the green beans and sauté until the beans are heated through. This should take approximately 5-6 minutes.
Once the beans are heated through, remove the pan from the heat and set them aside.
Next, prepare the lemony whipped feta. Add all of the ingredients (the feta cheese, greek yogurt, lemon, olive oil, and garlic) to a food processor and process until the feta is smooth, fluffy, and creamy. This should take approximately 2-3 minutes.
Finally, assemble the dish by spreading the whipped feta out evenly, across a large serving platter.
Then, transfer the green beans on top of the whipped feta, alongside the remaining pistachio mixture.
Garnish with pomegranate arils and lemon zest, then serve and enjoy!
Recipe from Kale Junkie