If there’s one thing I know I love in the food world, it’s falafel. I’ve done baked versions before, but sometimes I just need that crispy exterior, so today we’re frittering it up! Plus “falafel fritter” is fun to say, so it’s a win win.
I love falafel so much that my bridesmaids created a falafel bar at my bridal shower. It included a huge pan of falafel (the fried variety), pita, hummus, and tahini sauce. Also corn tortilla chips, which were a little out of place to some, maybe, but I find a way to work corn tortilla chips into most meals.
This was back in January. I took home so many falafels that I couldn’t think of eating another one for a few months, but now here I am. I knew I couldn’t stay away from falafels for too long.
I don’t plan ahead as much as I’d like to. When I wrote that sentence I meant it about food and meal planning, but that sentence also works for wedding planning, turn out.
I have many married friends, so I knew all along that the small stuff would sneak up on me in the last few months, but WHOA. I’ve had near breakdowns lately about everything from water cups to medium-grey undertones. Ryan was up until 4am earlier this week drawing diagrams for the Christmas lights we’re stringing up in our tent. WHAT IS HAPPENING WHO ARE WE BECOMING.
So I apologize for my absence. I’ve had every intention of posting every week, but then a recipe doesn’t work in the short time I have set aside to make and shoot for a post, and there goes that week’s opportunity. It will get better after July. After my anxiety comes from normal things that aren’t the shade of lavender of my 1-year-old nephew’s bowtie.
When I think of soup like this, I think of snow storms, wool socks, oversized sweaters, and slow weekends. That description is something I LOVE in November/December, but late March? Not so much.
And yet…my hands are still chilled when I take the dog out. My boots are still on my feet and still covered with salt, and so here we are. Soup it is!
I’m hoping this is my last soup of the year, because I’d love to go out with a bang. To be honest, this is probably not a weekday soup. It could be, if you’re patient, but for me this is a long-simmer weekend soup. Those flavors get deep, the soup gets thick and super creamy (psst – without any dairy at all), and you cook dried beans during the simmer.
Yes, dried beans! This might be their first official appearance on the blog. For a long time I’ve been a canned bean person, because they’re so convenient and easy, but I have to admit that canned beans lose big time in terms of taste, texture and price.
I try to eat seasonally as much as possible. Since food tastes best when it’s in season, shopping in season is the way to go. We all know this is the truth, but can we really do it all year long? Even when it’s winter in Minnesota, and it feels like winter in Minnesota may never end?
It’s now the time of year when I just can’t with the winter vegetables anymore. Even my favorites, like brussels sprouts, I’d just rather…not. The weather is getting slightly warmer, and I dream about sitting out on the patio with a glass of white wine and enjoy all the warm-weather foods. Summer and spring are my food season soul mates. Fresh veggies! Grilled veggies! All fresh everything!
Soon, my friends. Soon. That is not what today’s post is about.
I’ve been on a serious power-lunch bowl kick. They’re so easy to make ahead, and they’re packed with a variety of flavors and textures. I’ve been switching it up just about every week, but this was one of my favorites.
4 months agoby veggiebeastblogThese falafel fritters are easy, crispy, and perfect when drizzled with a creamy dill tahini dressing (made with @LoveMySilk ). You can eat them as an appetizer, OR, my favorite: as part of a big Mediterranean salad served with a giant scoop of hummus! So good.
5 months agoby veggiebeastblogI'm a little over soup season, but I'm making an exception for this Roasted Garlic White Bean Soup - all kinds of creamy with zero cream (or dairy)! The trick is to simmer dried beans in a mixture of broth and @lovemysilk cashew milk until the beans are tender and the soup is thickened, then blend up one cup of the soup with roasted garlic () for peak flavor and creaminess. So comforting, easy, and hearty. #LoveMySilk#ad
6 months agoby veggiebeastblogPOWER lunch bowl, up on the blog today! Broccoli roasted until golden with slightly crisp florets, crunchy curry roasted chickpeas, and coconut cilantro cauliflower rice!...and peanut butter sriracha drizzle, because healthy stuff only works if you actually want to eat it
5 months agoby veggiebeastblogThe most convincing egg-free, dairy-free, nut-free ranch dressing you ever did see. This batch is orange because I wanted a chipotle version
I'm Katie: lover of good cheese, cheap wine, and better-for-you baked goods. I live in Minnesota with my carnivorous other half Ryan ("The Beast"), and our funny little mutt puppy Teia. Author of The High-Protein Vegetarian Cookbook, January 2015.