This sweet potato falafel naan wrap has got it going on. First, there's the star of the show - the sweet and savory, crispy-edged sweet potato falafels. Then there's the spicy green chutney, which you will want to put on all the things (eggs, cheese and crackers, grain bowls, chocolate chip cookies...oh wait no, that's weird). Then there's the creamy Greek yogurt - always full fat for full flavor...Read More
This whole grain pita with yogurt chickpeas and muhammara is packed with fresh Middle Eastern flavors!
Don't get me wrong. I love hummus. But sometimes it's necessary to switch things up. A few months ago, I stumbled on muhammara at Trader Joe's. I'd seen recipes for the Middle Eastern red pepper and walnut dip, but never tried it. It's deep red color and pretty package were calling me, so in my cart it went!
Holy smokes guys. Go out and grab some muhammara immediately! It's got a rich, deep and slightly smoky flavor that's enhanced with a bit of tart sweetness from pomegranate molasses. Spread on a piece of warm whole grain pita, it's pretty much perfect.
Actually, I take that back. Spooned into a warm whole grain pita along with creamy chickpeas with yogurt and crunchy vegetables, now that's perfect!
If you're packing this for lunch, you might want to pack the chickpeas and yogurt separately because the yogurt might make the pita soggy. The pita and muhammara would also make a great base for my green falafel or bulgur and lamb kofte.
If you don't have a Trader Joe's or other store that sells muhammara, this recipe from The New York Times looks pretty simple.
Chickpea and Yogurt Salad Pita with Muhammara
- 1 can chickpeas, drained and rinsed
- 1/3 cup finely chopped red onion
- 1/3 cup plain yogurt
- 1 tablespoon dijon
- 2 tablespoons parsley, chopped
- 1 tablespoon lemon juice, plus zest from 1 lemon
- 1/2 teaspoon smoked paprika
- 4 100% whole grain pitas
- 8 ounces prepared muhammara, or 1 cup homemade
- 1 carrot, shredded
- 1/2 cucumber, halved lengthwise and cut into thin half moons
- 4 cups salad greens
- 2-3 ounces crumbled goat cheese
- In a large bowl, mix together chickpeas and red onion, Add yogurt, dijon, parsley, lemon juice, zest, and smoked paprika. Season with salt and pepper to taste.
- Warm pitas in a toaster until lightly toasted, or microwave 20 seconds. Cut pitas in half and open each half to make a pocket. Spoon 2 tablespoons muhammara into each pita half and spread evenly. Stuff with salad greens, carrot, cucumber and spoon in 1/8th of the chickpea mixture. Sprinkle in goat cheese and serve.
More pita friendly recipes:
A recipe for Asian peanut-ginger cauliflower veggie burgers, perfect for topping a big salad or between a bun. Makes 6 so there's extra to freeze!
Happy Thursday! Popping in with a quick recipe for you all, because one can never have enough recipes for veggie burgers :)
Running around like a chicken with my head cut off today, so I can't stay long. My goal for January is GSD (Get Shit Done). Basically, clearing out things that have been on my to do list far too long (Weeks! Months!!) so I can approach the rest of the year with a growth mindset.
Buuuuttt, then Clemson decided to make it to the National Championships so obviously we're going to Arizona to cheer them on. Have you seen our hype video? It actually gave me chills, and even brought a little tear to my eye. It's probably silly to care so much but I have major love for my alma mater and football game memories are a huge part of that. Fun fact - Clemson was the only school I applied to. I put in my application as soon as they were accepting them and was the first person in my 1,000-something graduating class to find out where they were going to college. I hope you'll cheer us on next Monday! Unless you went to Alabama - then you get a pass. Can't help but feel like it's a good guy vs bad guy game (we're obviously the good guys ;) )
I digress. These veggie burgers are lightened in both calories and texture with the addition of cauliflower. I used this recipe for cauliflower falafel burgers from Cookie + Kate as a base, then went with the flavor profile of Hummusapien's ginger peanut burger. I've been on a big Asian/Indian food kick recently, a trend I think you'll start to pick up on in my upcoming posts. What's great about this recipe is that it makes 6 burgers, perfect for freezing a couple extras to reheat later.
And go Tigers!
Peanut Ginger Cauliflower Veggie Burgers
I served these over a big salad with Asian dressing, but feel free to enjoy these burger style with a whole grain bun and your favorite toppings. I'm thinking sriracha mayo would be pretty nice!
- 1/3 cup uncooked quinoa (or 1 cup cooked)
- 1/2 large head of cauliflower, cut into florets (~ 12 ounces)
- 1 can chickpeas, drained and rinsed
- 1 jalapeno, seeded and finely chopped
- 2 green onions, chopped
- 1/2 cup cilantro, chopped
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 cup oats
- Bring quinoa and 2/3 cup water to a boil in a small pot. Cover, reduce heat to simmer, and cook 15 minutes, until water has absorbed. Remove from heat and let sit covered to finish steaming. Pour off any liquid and set aside until ready to use.
- Preheat oven to 375 degrees.
- Place cauliflower florets in a food processor and pulse until they form a quinoa-like consistency. You may have to stop and stir halfway.
- Place chickpeas in a large mixing bowl. Mash with a potato masher until they form a chunky mashed potato consistency. Add the cooked quinoa, chopped cauliflower, jalapeno, green onions, cilantro, garlic, soy sauce, peanut butter, salt, black pepper and red pepper flakes. Stir to combine.
- Add oats to the food processor. Blend until it forms a bread-crumb consistency. Add oats to the cauliflower-chickpea mixture, and stir until fully combined.
- Spray a large baking sheet with olive oil. Form 6 patties with burger mix, pressing down to flatten slightly. Spread evenly on the baking sheet, spray with additional oil. Place in the oven and bake 35-40 minutes until golden.
These chickpea hummus salad sandwiches are the perfect vegan appetizer for entertaining or tailgating! It's super easy, and you can switch up the flavor by using different flavors of hummus. People won't be able to stop munching on these little finger sandwiches!Read More
With quick pickled cucumbers and radishes, pepper jelly, crunchy sprouts and provolone, I feel comfortable naming this the ultimate veggie avocado sandwich!
I love how in today's world, food has the ability to transcend the plate and become part of pop culture. The first instance I can remember was milk with it's celebrity packed 'Got Milk?' campaign. Please tell me I wasn't the only one who hung the ads from my favorite celebrities on my wall? More recently, kale became a fashion statement with witty t-shirts capitalizing on it's rhyming ability. And of course the bacon trend, inspiring every young, hip chef to get a pig tattoos, which surely, they will not regret at all in 40 years.
As a food lover, I get a kick out of it. Except when one of my favorite foods is the subject, because although it's fun seeing it on every menu, it means eventually, people will get sick of it and it will become passe.
Guys, I'm kind of scared for avocado toast! It's been going strong for a good couple of years, so maybe it's going the way of meatloaf and pizza to become a classic? But what if it isn't?? Will there be a day when I post my morning avocado toast on instagram and not get any likes?
The last thing I want to do is contribute to avocado toast burnout, so today, I'm sharing a recipe for avocado sandwich. See guys, it's like avocado toast, but even better because you get two slices of bread which holds even more stuff!
Let me just say, the stuff in this avocado sammie is pretty magical, which is why I felt comfortable naming it 'The Ultimate'. First, there's the secret ingredient - pepper jelly. If you live in the South, surely you've had it dumped over cream cheese as an appetizer. Unless it was served at a party I was attending, because then I would have eaten it all before you got a chance to try. If you haven't heard of it, pepper jelly is a sweet and spicy condiment made by using spicy peppers to make jam and also the most perfect addition to a cheese plate. There's also quick pickled cucumbers and radishes for peppery tang, crunchy pumpkin seeds and sprouts, and provolone cheese for good measure.
The Ultimate Veggie Avocado Sandwich
- 1/2 seedless cucumber, very thinly sliced
- 3 radishes, very thinly sliced
- 1/4 teaspoon salt
- 1/2 cup apple cider vinegar
- 8 slices sprouted whole grain bread, lightly toasted
- 2 tablespoons pepper jelly
- 1 large avocado, sliced or mashed
- 1/2 cup sprouts or microgreens
- 1 sprig of dill, chopped
- 1/4 cup pumpkin seeds, toasted
- 4 slices provolone cheese
- Place cucumber and radish slices in a bowl. Top with salt and pour the vinegar over the top. Let sit 10 minutes to pickle, then drain.
- Once toasted, spread 4 slices of bread with pepper jelly. Top with avocado, sprouts, dill and pumpkin seeds. Layer the cucumber and radish slices on top. Add a slice of provolone and top with the remaining slice of bread. Enjoy!
More avocado + bread love children: