If you take a well-known experience, like the one that is falafel, and make it healthier, more fun, and decidedly unique without losing deliciousness points, why not do it? This recipe is one of those experiences â€“ itâ€™s falafel with sweet potato that is baked and served with a drizzle of tahini.
This recipe makes for an on-the-run lunch or snack that gets better the longer you let it sit. If you know you canâ€™t make it out of the office for lunch or need something to help you power through the afternoon, you can make this salad the night before or morning of and can rest assured knowing it will taste even better later â€“ the orange juice soaks into the carrots and raisins and the flavor of the dill becomes stronger.
I have carrots in some form every day, and for many glowing reasons:
Carrots: lower the risk of breast, lung and colon cancer due to their falcarinol content, are packed with vision-improving vitamin A and beta-carotene, prevent heart disease, reduce the risk of stroke, nourish the skin and can help to treat acne, possess anti-aging properties due to its antioxidant beta-carotene, and are natural abrasives that can help clean your teeth and contribute to dental health.
Quick Carrot Dill Salad
Prep Time: 5 minutes
Keywords: no cook lunch snack side dish raw vegan vegetarian carrots dill orange cumin
Ingredients (Serves 1)
- 1 large carrot
- 1/4 red onion
- 1 small handful dill
- Handful of raisins (about 1/4 cup)
- 1/2 tsp cumin
- 1/4 tsp hot red pepper
- Dash of salt and pepper
- Juice of 1/2 an orange
Shred the carrot, dice the quarter red onion, stem and chop the dill, squeeze the lemon, and combine all the ingredients in a bowl. Add a dash of salt and pepper.
Serve for one.
The raisins give more texture and density to the dish, while the fill and orange keeps this light and zesty. The cumin tones down the sweetness of this dish, giving it a Moroccan twist.
Rainy days in the Middle East inspire a different kind of comfort.
The comfort of garbanzo beans, of course. But chickpeas involving some deep flavors and, heck, a little bit of green to give the guise of having done something remotely healthy during a day inside.
A day that starts with something as light as an earl grey tea mixed with lemon and a cleansing spice blend (turmeric, cinnamon and red pepper)â€¦
â€¦should end with a bit more of a bang.
Warm Spiced Chickpeas
- 1 can garbanzo beans (15 oz)
- 1 tbsp extra-virgin olive oil
- 2-3 cloves garlic, chopped
- 1 1/2 tsp cumin
- 1 tsp sweet paprika
- 2 cups chopped collard greens (or spinach or kale)
- 1/2 tsp salt
- 3/4 cup water
In preparation, wash the greens, chop the garlic and rinse the chickpeas.
Pour 1 tbsp of olive oil in a sautÃ© pan once the pan reaches medium-high heat. Next add the chopped garlic, followed by the chickpeas, paprika and cumin.
Sautee for a few minutes.
Next, add the collard greens (or whatever dark green you chooseâ€”spinach and kale work wonderfully) and salt. I like to add the salt in this step because it helps break down the greens a bit more.
The greens will wilt, reducing in size significantly. Once it starts to wilt a bit, add 3/4 cup water.
Cover the pan for 5 minutes, as the mixture simmers and the chickpeas absorb more of the flavors and the water reduces.
Ready to serve!
The cumin and paprika make this dish a true treat. The flavors will only intensify if you eat the dish the next day, as the chickpeas will absorb more and more of the flavor from the herbs and garlic.
Veggie burgers are everywhere these days, but itâ€™s becoming more difficult to find one that doesnâ€™t contain a bucket load of nuts, beans, or something else heavy, gas-inducing, or not a far cry from its meaty counterpart. If you want a protein-packed burger, a vegan rendition is best made using a bean base. Tonight, however, I was just looking for the burger experience without the post-dinner food baby.
Iâ€™ll show you how to make a kidney bean-based veggie burger in an upcoming post. But for now, the GK standard veggie burger stands as such:
Classic Veggie Burger
Prep Time: 30 minutes
Cook Time: 20
Ingredients (4-6 patties)
For the Burger:
- 1 white onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 large carrot, shredded
- 2 cups crimini mushrooms, chopped
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 scallions, chopped
- 2 tbsp nutritional yeast
- *1 cup reserved juice pulp (from having juiced cucumbers, greens and carrots)
- 1 tsp paprika
- 2 tsp cumin
- 2 tsp oregano
- 2 tbsp extra-virgin olive oil
For the topping:
Before I made this burger, I made sure to save about 1 cup of the pulp after preparing my daily green drank.
A great way to re-use the pulp! (P.S. I donâ€™t advise tasting it as suchâ€¦bleh and boring.)
Another part (or rather, topping) of the burger to prepare is the red pepper. Donâ€™t be scared to char the pepper â€“ it wonâ€™t burst into flames or anything. You could also bake the red pepper. The blacker, the better. When completely charred, seal it with aluminum foil or cover it in a brown paper bag and let it sit. This will help the skin to peel off in a cinch.
Now, to the burger itself.
First, dice the onions, celery and garlic and shred the carrot. Toss into a hot saucepan with 1 tbsp olive oil. Cook until the onion is nearly translucent. Season with salt and pepper.
Next, roughly chop the cremini mushrooms and add them to the saucepan. We are adding them a bit later than the other vegetables, because mushrooms cook faster and thus require less time on the stove.
Once the mushrooms are cooked through, remove from the stove and pour mixture into a glass bowl. Let it sit for a moment to cool down.
Then toss in the chopped scallions, nutritional yeast, juice pulp, cumin, paprika, oregano, salt, pepper, and 2 tbsp of extra virgin olive oil.
Mix thoroughly. The result should be able to hold together well in the hand and able to form flat patties. Make same-sized patties and place them in aluminum foil that has been rubbed with some olive oil. Drizzle all the patties with olive oil in order to achieve that crispyÂ top while baking.
Put in the oven at 400 degrees Fahrenheit for approximately 20 minutes.
In the meantime, gather the goodies.
Remember this guy? This probiotic-packed red cabbage has been building up enzymes all week stored away in my cupboard and is now ready to use, pickled and perfect!
Ding! The burgers are ready.
Letâ€™s assemble this mofo. You could use a regular or whole-wheat/grain bun, but I nixed the bread and used some grilled eggplant as the base. I then topped the eggplant with lettuce, the burger, mustard, roasted red pepper, a tomato slice, avocado slices, red cabbage, another layer of lettuce, and lastly another layer of eggplant.
Leftover toppings were put on the side of my plate as a salad.
All these pictures look the same, and they all make me drool the same.