Today's Meatless Monday food is heart of palm.
I have NO idea what it is! I was reading all about it, and I still have no idea what it is and I don't think I've ever seen it in any of our grocery stores either!
It seems that most people instantly think of stir-fry or spring rolls when you say 'water chestnut', and I must admit that to date I have only ever used them in a stir-fry, but I wanted to try something a little bit different this time.
Drain the water chestnuts and chop into very fine pieces.
Prepare the falafel mix as per packet directions and include the soy sauce in the mix.
Roll into balls and bake at 180C for 15 minutes.
A tip for baking falafels instead of frying - don't have them in the oven for too long. They dry out really easily.
And for those of you who know where to find "heart of palm" - I 'think' they would work in this recipe too!!!!!
I loved the flavour of these, slightly exotic but very tasty. The texture was great too - having something a bit crunchy in the middle of each bite!
Another recipe that eventuated when my hubby felt like something different than me!
He wanted pasta, I wanted Mexican.............. so we decided to merge them!
Cook spaghetti per packet directions.
In a large frying pan combine the black beans along with the chopped vegetables, corn kernels and cumin. Dry fry til veggies have softened, approx ten minutes.
While the spaghetti and bean mixture is cooking make the sauce.
In a blender combine the cashews, chili, garlic, lime juice, nutritional yeast, and water. Blend until smooth.
When the spaghetti is cooked, drain & return to the pot. Pour the sauce over the spaghetti and stir until all the strands are lightly coated, warm over gentle heat just so the sauce is warmed through.
Serve the spaghetti in a bowl with the bean/veggie mix spooned over, a large spoonful of salsa and some chopped avocado pieces.
Can Mexican and Italian be mixed?!?!?!?!?
I couldn't decide between making a carrot cake or a banana cake.
So fruit & veg cake was made!
Surprisingly they actually taste really good together.
Whisk the flax into the water & put into the fridge while preparing other ingredients.
Mash the bananas well & then grate the carrot over the bananas. Stir together with the vanilla, agave nectar & oat milk.
In another mixing bowl combine the oat bran, flour, baking soda, cinnamon, nutmeg & allspice. Stir until well combined.
Pour in the wet ingredients along with the flax seed mix. Gently fold the wet ingredients into the dry ingredient until well combined.
Pour the mixture into a loaf pan & put into a preheated 180C oven for approx 50 minutes until lightly browned & a skewer inserted into the middle comes out clean.
My husband doesn't like eating rice.
So this dish came about.
He likes rice when its served actually "in" part of the meal - just not separately.
I love how simple this meal is & yet its wonderfully satisfying. It is also quick to make which means I can get it done no matter what the day has delivered.
It reheats well & since we're a home of leftover lovers it suits us quite nicely.
It could easily be doubled if you need extra.
Cover, bring to the boil & then simmer for 15 minutes until the sweet potato is tender but not fallen apart.
Yep, its really that easy!