Fall seems to have officially arrived in Colorado – the air is crisp in the morning and remains cooler throughout the days. I love it! I’ve already pulled out my pumpkin decorations and bought my Jack O’ Lantern at Costco.
Fall calls for savory meals, so for lunch the other day, I made a cous-cous dish with the loads of garden tomatoes that are popping up, adding these simple, full of protein basil chickpea balls for some extra heartiness. I altered the recipe from thecrunchychronicles.com, using fresh basil and panko flakes.
2 Tablespoons Flax Seed Meal
6 Tablespoons of water
1/2 cup of Panko flakes
1 can of chickpeas (reserve about a tablespoon of the water they are in)
A handful of fresh, chopped basil
Pinch of Salt
1/2 teaspoon of garlic Powder
1/2 teaspoon of oregano
Red Pepper Flakes to taste
- Mix your flax seed egg – meal & water – and let sit for 10 minutes (in the fridge)
- Get a food processor out and mix your chickpeas & flax egg (once ready) to a smooth paste (some lumps are ok)
- Add remaining ingredients (I did this is a bigger bowl)
- Roll the balls into small rounds with your hands
- Bake at 450 for 20-25 minutes
I sauteed garden peppers, garlic, coconut oil and kale to top my cous cous & paired it all with these delicious treats, adding garden tomatoes as a topper. It was filling and full of plant goodness!
I recently tweaked my knee in a backcountry ski accident, putting a real damper on my weekend adventure plans. Any skiing, backcountry tours, mountain shenanigans are put on hold – at least for the time being. So, that means I spent the weekend at home, trying to stay off my knee. Trying being the operative word.
So, this weekend I managed to do a bit of yard work, listed my rental property back in Conshohocken, went to Longmont to see Frantz (a film that’s part of the Boulder International Film Festival) with my mom & sister, and spent a lot of time hobbling around the kitchen. For Sunday Funday, I decided to make two dishes to prep for the week: Spicy Thai Sweet Potato Stuffed Peppers and Smoky Mushroom & Caramelized Onion Tacos.
Spicy Thai Sweet Potato Stuffed Peppers
Stuffed Peppers Ingredients
2 peppers, cut in half & de-seeded (I used green)
2 sweet potatoes cubed
1 cup of cooked brown rice
- Put cubed sweet potatoes in a bowl with a cup of water. Microwave on high for 5-8 minutes (until sweet potatoes are soft).
- Put halved peppers in a oven-safe dish.
- Mix rice & sweet potatoes together & pile into pepper halves.
2 tablespoons of coconut oil
2 garlic gloves
2 green onions, chopped
1/4 cup of water
1 tablespoon apple cider vinegar
3 tablespoons amino acid
1/4 cup of full fat coconut milk
1 tablespoon of corn starch mixed with 2 tablespoons of water
1 tablespoon of red pepper flakes
1 tablespoon of chili paste
1 tablespoon sriracha
- Melt coconut oil in a sauce pan. Add garlic and onions. Saute on medium-low for 2 minutes.
- Add pepper flakes & chili paste. Saute another 2 minutes.
- Add apple cider vinegar, water & amino acids. Stir for 2 minutes.
- Add in the coconut milk, sriracha and corn starch mix. Stir well and turn down heat. Let simmer for 2-4 minutes.
- Sauce will thicken with time, so continue to stir until it’s almost gravy like. Turn off heat
- Pour sauce on top of the peppers.
- When ready, heat over to 375 and cook for 20 minutes.
Smoky Mushroom & Caramelized Onion Tacos
10 button mushrooms, sliced
1 1/2 cup of spinach
1 onion, sliced into slivers
2 cloves of garlic
1 tablespoon of coconut oil
6 tortilla wrappers or corn tortilla (You can also use lettuce to cut the carbs)
1/2 cup of cilantro for garnish
1/4 cup of water
3 tablespoons of liquid smoke
1 teaspoon of garlic powder
1 teaspoon of paprika
2 cloves of garlic, minced
- Combine all marinade ingredients in a plastic bag. Add the sliced mushrooms into the bag. Set in the fridge for 15 minutes.
- Melt the coconut oil in a pan. Add the two cloves of garlic and onions. Cover with a lid for 6-10 minutes, stirring every few, so they brown, not burn.
- Once the onions are browned, add the mushrooms, with the marinade, to the saute pan. Saute mixture for another few minutes.
- Add spinach to mixture and turn off heat, stirring until the mixture is covered with the marinade.
- Scoop the mixture into the tortillas.
- Wrap them up and put into a baking dish & top with cilantro. When ready to eat, heat over to 350 and cook for 15 minute.
Thinking of what to cook for dinner can be daunting some days. Especially if you are dealing with unexpected things….like going in for a leaking tire and walking out with 4 brand new tires and a huge bill. DOH! Such is adulting, right!?
Maximizing your time in the kitchen, despite the kind of day you had, is the name of the game – and if I can turn something I’m cooking into two meals, well I am #winning!
So while I waited in the Tire’s Plus for my new tires, in between emails, projects and HIMSS17 planning, I thought about dinner. And came up with two dishes that could use the same sauce, making my tire experience not sting as bad.
Creamy Carrot Sauce
- 4 cups cooked carrots
- 1 cup plant-based milk (I used almond/coconut blend)
- 1/4 cup nutritional yeast
- Salt & pepper to taste
- Mix all ingredients in a cuisine art.
Broccoli Mac & Carrot Bake
- 1/2 package of cooked macaroni (or whatever pasta you’d like to use)
- 2 cups chopped broccoli
- Red pepper flakes to taste
- 1 tablespoon of garlic powder
- Put broccoli into a 6 by 9 inch baking dish.
- Add cooked pasta, red pepper flakes & garlic powder.
- Take 1/2 of the carrot sauce and pour in the baking dish. Mix together and add more pepper and salt. Stir and bake for 20 minutes at 375.
Enchilada Pie with a Spicy Carrot Sauce
- 2 small Green Peppers sliced
- 1 onion sliced
- 10 button mushrooms
- 1 tablespoon coconut oil
- 3 cloves of garlic
- 1 can of refried beans
- Chili powder
- Tapatio sauce
- Daiya cheese
- 3 Tortilla Wrappers
- Put coconut oil in a pan, melt, then add onion and garlic and saute for 8 minutes (until onions start browning). Add a sprinkle of chili powder and cumin to the onions, stir.
- Add the sliced peppers and saute for another 8 minutes.
- Add the mushrooms and saute for 5 minutes.
- Place two tortillas in a deep baking dish, making a bowl – use less if you have a smaller dish.
- Fill the tortilla bowl with the veggie saute. Top with another tortilla.
- Take the rest of the carrot sauce and add 2-3 tablespoons of tapatio – stir together.
- Pour the sauce on top of the tortilla pie. Top with daiya cheese. Bake at 375 for 25 minutes.