Category Archives: Vegetarian

Falafel From Scratch + Vegan Rooftop Dinner

Over the weekend, I helped host a friend’s Bachelorette party on the roof of an apartment building in Midtown Detroit. My food contribution was a homemade falafel recipe that I had made once before with success. [Others I’ve tried were not nearly as successful (can we say “falafel waffle”?)] Since we were expecting 20+ girls, I doubled the recipe. It did end up being just the right amount of food, but please beware, DO NOT double the recipe unless you are feeding 20 people. Even one batch is quite a lot of falafel ūüôā

Falafel

Now, two days later, people are still asking me for the falafel recipe, so I wanted to publicly share it, and give credit to its author, Elephantastic Vegan.

Ingredients:

  • 2¬Ĺ cups / 500g¬†dried chickpeas
  • 2 onions
  • 4 garlic cloves
  • ¬Ĺ teaspoon cumin
  • lemon juice of 1 lemon
  • 1 bunch of fresh parsley
  • ¬Ĺ teaspoon cayenne pepper
  • ground pepper
  • 2 teaspoons salt
  • ¬Ĺ teaspoon baking powder
  • ‚Öď cup / 30g¬†besan/chickpea flour
  • ‚Öõ cup / 30ml olive oil
  • 1 teaspoon canola oil
 Method:
  1. Put the dry chickpeas in a large bowl, cover with enough water (the chickpeas will double in size!) and let them sit covered overnight.
  2. Pre-heat the oven to 400¬įF/200¬įC.
  3. Peel the onions and garlic cloves. Put them in a food processor and chop.
  4. In a pan with a teaspoon of canola oil, add the chopped onions, garlic & cumin and let it cook on medium-high heat for about 5 minutes or until they starten to brown.
  5. Drain the chickpeas and then work in batches by adding the first batch into the food processor and chop until the pieces are really small (you don’t want to make hummus). In one batch add in the parsley to chop it as well. Repeat until all the chickpeas are used. Transfer everything to a huge bowl.
  6. Add the lemon juice, cayenne pepper, salt, ground pepper, baking powder and the onions and garlic. Mix well.
  7. Add in the chickpea flour and olive oil. Mix the chickpea mixture well and form little balls. If the dough does not stick together enough, add more chickpea flour and oil.
  8. Put the falafel on a baking tray and put them in the oven for about 25 minutes or until they turn golden.
  9. You can eat the falafel like that or put them in a pan with a little oil for re-heating when you need them. They freeze very well, so you will have a nice stash of homemade falafel in your freezer, which is super convenient ūüėČ

Note: For this party, I did fry them in a pan instead of baking them. It was a special occasion ūüôā

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Photo credit: Royce Mathew

The beautiful bride-to-be!

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Filed under Dinner Ideas, Gluten Free, Lunch, Potluck, Uncategorized, Vegan, Vegetarian

No-Bake Choco Coco Oat Cookies

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Ingredients:

  • 2 1/2 cups old fashioned rolled oats
  • 1 cup unsweetened coconut flakes
  • 4 T cocoa powder
  • 1 T ground flaxseed
  • 1 cup natural peanut butter (or any nut butter)
  • 1/2 cup raw cinnamon honey [or regular raw honey (+ cinnamon if you please)]
  • 1/2 cup coconut oil
  • 2 t vanilla extract

Method:

  1. Take a 2-cup glass measuring cup, and fill it with coconut oil, melting it slightly in the microwave, until you reach the 1/2 cup mark. Add honey until you reach the 1 cup mark. Add peanut butter until you reach the 2 cup mark.
  2. Pour this mixture into a medium pot on medium heat, and stir until well combined.
  3. Meanwhile, mix the oats, coconut flakes, cocoa powder and flaxseed.
  4. Take the pot off of the stove and add the dry ingredients and the vanilla. Stir until combined.
  5. Drop heaping tablespoons of the mixture onto a cookie sheet lined with a silpat or equivalent.
  6. Freeze for 15 minutes, and then remove from cookie sheet, and store in a tupperware container in the freezer.
  7. You can eat them right out of the freezer, or let them thaw for 10 minutes before serving.

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Feel free to make substitutions to suit your tastes/what you have on hand. It would be hard to screw these up!

Adapted from Dr. Axe

 

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Filed under Desserts, Gluten Free, Snacks, Vegetarian

Goat Cheese, Pesto & Red Pepper Dip (The Best 3 Ingredient Appetizer)

This is an appetizer I bring to many a potluck. It is so easy to throw together, having¬†only 3 ingredients. Today’s potluck is a block party on my street, the Vester Festifall. We will be carving pumpkins, jumping on a bounce house, drinking hot toddies, and listening to a collaborative playlist of Halloween music.

Eliza Bounce House

Eliza is not enthused.

Yesterday, my neighbor Eliza and I made posters for the event. She is an absolute doll. Now, onto the recipe.

Goat Cheese, Pesto & Red Pepper Dip

Ingredients:

  • goat cheese log
  • jar of pesto (home made or store bought)
  • red pepper(s)

Goat Cheese, Pesto & Red Pepper Dip (The Best 3 Ingredient Appetizer) | real food. home made.

Method:

  1. Preheat oven to 325¬ļ
  2. Spread the pesto over the bottom of a baking dish.
  3. Chop up the goat cheese and arrange it down the middle.
  4. Dice your red pepper(s) and place them along the sides.
  5. Bake for 15-30 minutes.
  6. Serve with your favourite crackers, pita chips, or baguette slices.

Note: You can either make this in a smaller baking dish, with a small goat cheese log, a small jar of pesto, and one red pepper. Today, however, I am using a monster cheese log, a lot of pesto and 2 red peppers.

In the oven, the pesto will sautée the pepper, and the cheese will melt. Yum yum yum! What a gorgeous Fall day for a block party. Gotta go!

Recipe source: The Polohouse

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Filed under Appetizers, Gluten Free, Potluck, Vegetarian

Easy Acorn Squash with Mushrooms & Roasted Onions

Easy Acorn Squash with Mushrooms & Roasted Onions | real food. home made.

I love dinners that are practically all vegetables, yet have enough different colours, textures and tastes where you might not even notice. You might even say: “it has meal appeal out the wazoo!” And did I mention it’s quick? I¬†got off work at 4:30 and have already swung by the¬†post office and bank, stopped at the grocery store for my ingredients, made dinner, did the dishes AND wrote this blog entry and it is only 7:00pm.

Easy Acorn Squash with Mushrooms & Roasted Onions

Ingredients:

  • 1 acorn squash, halved, seeded, and cut into 1/2 inch pieces
  • 1 red onion, cut into 1/2 inch wedges
  • 10 oz baby bella mushrooms, cut into bite sized pieces
  • 2 large cloves garlic, minced
  • 1 T fresh thyme
  • 1 T fresh parsley
  • 1/3 cup parmesan cheese
  • extra virgin olive oil (EVOO)
  • freshly ground sea salt and black pepper
  • splash of balsamic vinegar

Method:

  1. Preheat oven to 475¬ļ
  2. Toss squash and onion pieces with EVOO and season with salt and pepper.
  3. Roast on an even layer for 15-18 minutes, until squash is tender.
  4. Meanwhile, heat a skillet on medium heat, add EVOO, your chopped mushrooms, garlic and thyme, and season with salt and pepper.
  5. Cook until mushrooms are tender (adding a splash of balsamic vinegar halfway through cooking), then turn heat to warm and add parmesan and parsley.
  6. Arrange squash and onion pieces in a radial manner, add mushroom/parmesan mixture on top, and serve immediately!

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Filed under Dinner Ideas, Gluten Free, Vegetarian

Recipe Hall-of-Fame: Volume 1

Hi guys,

Sorry it’s been so long since I’ve posted. We have been caught in the eye of a Friends watching tornado and gosh, it’s been great! I haven’t been working on any new recipes to post, but I have been cooking up some delicious¬†meals. When a recipe I find really stands out, I add it to my “Recipe Hall of Fame”. Here are some Hall-of-Famers that I sincerely suggest you try!

Recipe Hall-of-Fame: Volume 1 | real food home made.

Strawberry Basil Smashed Avocado Toast from Love & Lemons

Jeanine’s recipes never cease to amaze me. I love her simplicity and elegance. Most (if not all) of her recipes are vegetarian. Check out her blog – you can even search by ingredient, season, special diet and meal type. But first! Run (do not walk) to the nearest market and grab the ingredients for this toast.

Recipe Hall-of-Fame: Volume 1 | real food home made.

Crispy Chickpea and Butternut Squash Salad by Mountain Mama Cooks

This is a wonderful salad. It’s got it all.

Recipe Hall-of-Fame: Volume 1 | real food home made.

Salmon with Fennel, Oranges, Bell Pepper & Olives by Martha Stewart

This dinner I thought was a work of genius! Throw everything onto a sheet pan, Broil for 8-10 minutes, and you’re done!¬†The final product is so impressive, one would assume much more effort went into it’s making. Make this one for the guy or gal you are seeing, on about the 5th date.

Recipe Hall-of-Fame: Volume 1 | real food home made.

One Pan Farro with Tomatoes by Smitten Kitchen

This recipe is also made in one pan! You simply add each ingredient to the pan after preparing it, and it all cooks together. Make sure to check the cooking time on your farro, because some is quick-cooking and you could easily end up with a pile of mush. If you haven’t tried farro, it’s a wonderful ingredient. It can be hard to find, though, so check your specialty markets.

Recipe Hall-of-Fame: Volume 1 | real food home made.

Blackened Chicken with Cilantro Lime Quinoa by Sarcastic Cooking

This recipe is absolutely gorgeous. Sure, there are three separate components to prepare, but it really comes together rather quickly. Make this A.S.A.P.

Recipe Hall-of-Fame: Volume 1 | real food home made.

Coconut Flour Waffles by Unrefined Kitchen

This is my go-to waffle recipe. I looooooooove them. And they love me too.

So, hopefully I’ve introduced you to some new recipes to try and some new bloggers to follow! REAL FOOD RULES!!!

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Filed under Breakfast, Dinner Ideas, Hall of Fame, Lunch, Potluck, Salads, Vegetarian

Coconut Oil Popcorn

Know what is silly about popcorn?

Coconut Oil Popcorn | real food. home made.

Butter-flavoured microwave popcorn is consistently on Top 10 Worst Foods To Eat lists, but not a lot of people know that homemade popcorn can be one of the tastiest and healthiest snacks you can eat! Following is a simple recipe that produces the best popcorn you’ve ever made at home!

Coconut Oil Popcorn

Ingredients:

  • 2 T coconut oil
  • 1/2 cup organic popping corn
  • sea salt to taste
  • (optional) additional¬†melted coconut oil or grass-fed butter for drizzling

Method:

  1. Melt coconut oil over medium heat in a large pot with tight fitting lid.
  2. Add 2 corn kernels to the oil in the uncovered pot and wait for them to pop.  Then, the oil is ready!
  3. Add the rest of the kernels, put the lid on, and shake every 10 seconds or so.
  4. When the popping slows down considerably, remove the pot from the heat and shake everything around for another 10 seconds.
  5. If  you are drizzling with extra oil or butter do so now, otherwise just add your desired amount of salt and shake to coat.

Now it’s time to curl up and watch a movie! ¬†Last night we watched Birdman (or the Unexpected Virtue of Ignorance).

I love keeping my extra popcorn in an air-tight container and snacking on it throughout the week. ¬†If you’re lucky enough to have any extra! ¬†I know we didn’t.

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Filed under Gluten Free, Snacks, Vegan, Vegetarian

Smoky Thyme Sweet Potato Hash

Sweet potatoes are such a staple in my life; they can be prepared so many ways, and are appropriate for every occasion. ¬†I always like to have 1 or 2 on hand so I can whip up a meal at a moment’s notice without having to go to the grocery store. ¬†Today I felt like brunch, so I came up with this dish.

Smoky Thyme Sweet Potato Hash | real food. home made.

Smoky Thyme Sweet Potato Hash

Serves: 3

Ingredients:

  • 1 large sweet potato, peeled and grated
  • 2 large shallots, diced
  • 3 cloves garlic, minced
  • 1/2 t sea salt
  • 1/2 t black pepper
  • 1/2 t smoked paprika
  • 1 T fresh thyme, chopped
  • 1-2 T extra virgin olive oil
  • grated fontina cheese (optional)
  • 3 pastured eggs, over easy

Method:

  1. Mix the first batch of ingredients together in a bowl.
  2. Heat EVOO in a large pan or skillet with lid over medium heat.
  3. Add hash mixture, and alternate between frying and steaming with the lid on, stirring intermittently. ¬†(If ¬†you want to attempt to make them super¬†crispy, more power to you, but I’ve never been able to master the technique.)
  4. Prepare your over-easy eggs.
  5. When your hash is done cooking, put a scoop on your plate, a few pinches of cheese (if desired), and the egg on top.

Smoky Thyme Sweet Potato Hash | real food. home made.

Grant likes his with sri racha. ¬†I have a feeling I am going to be making this a lot for dinner this winter. ¬†I hate going to the grocery store after work in sub zero temperatures! ¬†“Iiiiiiiiit’s SMOKY THYME” is surely going to become my new catch phrase.

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Filed under Breakfast, Brunch, Dinner Ideas, Gluten Free, Vegetarian