Spaghetti Squash Latkes

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1 spaghetti squash
2-3 eggs
1/3 c bread crumbs
salt to taste

Cut the squash in half and scoop out the seeds. Brush with oil and bake for an hour or longer at 350, until it separates easily with a fork. If you’ve never worked with spaghetti squash, you really should try it; it’s pretty fun. It comes apart in strings. Put the strands in a bowl and add the rest of the ingredients. If the batter isn’t workable, add another egg. Fry in a greased skillet until golden brown, about 2-3 minutes per side.

Falafel

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1 can chickpeas
1 onion
1 clove garlic
1 egg white1 tsp cumin
1 tsp salt
1/2 tsp coriander
1/2 to 1 c bread crumbs

Put everything in a food processor and blend well. You might have to add more bread crumbs to get a workable mixture, something like a cookie dough. Shape into little patties and fry in 1-2 inches of oil over medium heat. Once they’re golden brown, they’re ready! I know these don’t look like typical falafel, (They’re adapted from a gluten-free cookbook’s recipe.) but they are delicious. I need to come up with a good sauce for them.

Mini Meatloafs

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1 lb ground beef
1/2 c tomato sauce
1/2 c bread crumbs
1 egg
1 tsp salt
another cup of tomato sauce

Mix everything except the cup of tomato sauce together until well combined. Distribute the mixture into muffin tins and top with the rest of the tomato sauce. Bake at 350 for 45 minutes or until cooked through. This is great for kids, since everyone gets their own little meatloaf, and I love that it cooks faster and gets more caramelized than a regular meatloaf. Anything for the crunchy brown bits!

Quinoa “Tabbouleh”

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1 c quinoa
1 c cherry tomatoes, diced
2-3 scallions, diced
1/4 c lemon juice
2 tbsp white wine vinegar
2 tbsp extra virgin olive oil

Cook the quinoa according to the package. After it’s cooked and while it’s still hot, add the rest of the ingredients. They’ll wilt ever so slightly, and the flavors will combine perfectly. You might want to add less lemon juice according to your taste, as this is pretty tart. You can totally add avocado to this to make it even tastier.

So, this originally started out as a traditional tabbouleh, with tons of parsley and cucumber, but the more I made it, the more my clients decided they weren’t into the parsley and cucumber, and they wanted more quinoa and a tart dressing, so this is more like a quinoa salad, but I still call it tabbouleh, out of habit.

Apricot Beef Stew

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1 onion, diced
1 clove garlic, diced
1-2 carrots, grated
1 lb ground beef
1/2 tsp cumin
1/2 tsp coriander
1 tsp cinnamon
1 c tomato sauce
1 c dried apricots, diced finely

Saute the onions and garlic. Add the carrot, then the beef. Cook until no pink remains in the beef. Add the spices and tomato sauce, and cook, covered, for 30 minutes to an hour. When you’re 10 minutes from the end, add the apricots.

I was definitely dubious about this when I found it in a cookbook at work that I promise I will find the name of. Apricots and beef? However, it is so delicious! Try putting it on a toasted bun for a homemade Sloppy Joe, or serve with brown rice.

Chickpeas in Peanut Sauce

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1/2 c peanut butter
2 tbsp water (maybe more, just to make the sauce thin enough)
2 tbsp soy sauce/tamari
dashes of grated ginger and Cayenne
1 can chickpeas
scallions to top

In a saucepan, heat the first four ingredients until hot and well mixed. Don’t be afraid to add more water; it reduces quickly. Add the chickpeas and cook until thoroughly heated. Serve with scallions on top.

This was yet another “I have no food in the house oh wait yes I do” recipes, and it’s definitely a keeper!! Serve over rice, if you like, but I bet it’d be good over noodles, too, and it’s good plain.

Ginger Zucchini Rice

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1 c white rice
1 tbsp grated ginger (or less, if you’re not into ginger)zest and juice of 1 lemon
2 c stock
3-4 zucchinis
3-4 scallions, diced
salt to taste

Put the rice, ginger, lemon, and stock in a rice cooker / on the stove and cook as you would normally cook white rice. Meanwhile, finely grate the zucchini. Put it in a colander and rinse thoroughly, since zucchini juice is kind of bitter. Once the rice is done cooking, add the zucchini and scallions and replace the lid, letting it steam for another 5-10 minutes. Feel free to add more lemon juice. I often do, since I love tart rice dishes.