Sometimes there’s nothing like playing in the rain…
Spinach Feta Veggie Burger w/ Fried Onions and Roasted Tomatoes
This burger was similar to falafel patty because the base was pureed chick peas. Throw in some spinach and feta and it’s as simple as that. You didn’t need a sauce because the roasted tomato acted like a one. And while the roasted tomato was rich in flavor and provided moisture, I’m not a huge fan of roasted tomatoes. Next time I’ll do a roasted red pepper instead. And I will definitely make these again! These were great and very filling.
I served it with a hearty salad with a homemade mango salad dressing. This dressing is pretty much pureed mango with some lime so you can goober your salad up and not worry about oil. I added fresh thyme and an extra tbsp of apple cider vinegar. It was nice and very refreshing.
RECIPES:
Spinach Feta Veggie Burger with Fried Onions and Roasted Tomatoes
STUCK
If you are a regular reader, you’ve probably noticed I haven’t written much in awhile. It’s not that I don’t have anything going on or anything to say, I have plenty. I’ve just been struggling lately. Stuck. I’ve been feeling depressed and feeling lost. Lost my outlet. Lost my voice. Lost myself.
I know having and caring for children requires sacrifices. And it’s a sacrifice I welcome, but I also think it’s important for me, and my family, for me to maintain a sense of self. I am a father. A stay-at-home father, but that’s not all I am. I’m finding it’s really difficult trying to find that balance.
Cauliflower and Tofu Lasagna with Butternut Squash Sauce
I was expecting this to be just ok. I like tofu and cauliflower, but together in lasagna? I wasn’t sure. I had all the ingredients on hand so I thought I’d give it a try anyway. And to my surprise, I loved it, and the kids loved it. I even served it for friends and they liked it too! This was a surprising big winner.
The first time I made it I used a vodka pasta sauce, and the second time I splurged and bought the butternut squash pasta sauce and liked it even better! It was $8 a jar, but totally worth it!
I double the recipe. I used a full large head of cauliflower, two packs of tofu, and a jar and half of the butternut squash pasta sauce. Pair it with a vegetable or a salad and it’s good for two days. It required a little effort with roasting the cauliflower, but if you did that beforehand the prep actually goes pretty quickly.
This is a vegetarian recipe. If you want it vegan, just don’t put the cheese on top.
RECIPES:
Cauliflower and Tofu Lasagna with Butternut Squash Sauce
Broccoli Parmesan “Meat”balls
At the end of February I did a Vegan Week to try out new foods and used it as a way to jump start our eating to cut back on the amount of meat we ate. While we still eat meat when we go out, I haven’t cooked meat at home more than three or four times in the past five months. And to be honest, neither of us miss it too much either. I’ve been amazed at how filling and tasty some of these other dishes can be.
Awhile ago I tried the lentil mushroom “meat”balls and was surprised at how much I liked them. But these broccoli Parmesan balls blow them out of the water (in my opinion). They aren’t Vegan like the lentil balls, but they are vegetarian. I loved the texture and flavor of these! I imagine you probably need to like broccoli to appreciate these though.
I also made a homemade tomato basil spaghetti sauce for the first time. It turned out great!
RECIPES:
Tomato Sauce
(I followed the directions for this sauce except I added a large handful of chopped fresh basil, and I pureed the sauce. I let is simmer for a about 4 hours)