Vegan Falafel With Tahini Sauce
Over the last few days I’ve had some really tasty meals, so as always, I’m here to share. Wednesday night I whipped out my cast iron grill pan (okay, there wasn’t much whipping around; I could hurt someone with that thing!) for grilled Gardein chick’n scallopini. While it was in the pan I brushed it down with a generous amount of barbecue sauce for a classic barbecue chicken a la cruelty-free! I also grilled eggplant slices to share the plate, and baked a bag of organic french fries. How American!
Thursday lunch was leftovers, but that night we made a trip to Whole Foods and to try out a local pizza place we found recommended while searching for vegan-friendly dining options. We chose one called the Chilope- black bean dip, salsa, green pepper, onion, fresh tomato, cilantro. Cheddar was an option as well, but of course, we opted for no cheese. The pizza was very tasty, and reminded me of nachos in pizza form (which is probably why Chris wanted it, because chips and salsa are pretty much a daily necessity for him). There was a little heat to the spice, but despite his normal spice-phobia, even the little man really enjoyed the pizza!
I’m pretty sure those leftovers didn’t survive the night. For lunch on Friday I made quesadilla burgers with Sunshine burgers, salsa, romaine lettuce, and tomatoes on whole wheat tortillas. The panini press mashed it all together nicely once again. I love making burgers these way because I’m just not a bun gal, and they make for a great change of pace. And they’re so good. I do need to make my own veggie burgers and freeze in advance though.
Last night I went out to dinner with my sister in law, but I forgot the premeal photo session. We tried a really great stir-fry place where I had rice noodles with tofu, all the veggies I could fit in a bowl, and kung pao sauce. Yum!
Late this morning I made one of my favorites, biscuits and gravy. This is such a comfort dish for me. My mom used to make it all the time when I was growing up, and I’m thrilled it was so easy to veganize. I used rice milk rather than almond in both the biscuits and the gravy, and they still turned out perfect. There are a couple of leftover biscuits my son will be pleased to see coconut buttered up at breakfast tomorrow too!
Tonight, after coming home from running some fun family errands, I fried up some falafel and served it pita-less over raw kale and tomatoes, topped off with raw tahini sauce, with a side of raw broccoli and mango slices. That means the meal was completely raw except for that little oversight of fried balls of Mediterranean goodness. So close! I adore my tahini sauce and it’s hard to go wrong with falafel!
- 1/4 cup tahini
- 1 tablespoon plus 2 teaspoons lemon juice
- 2-3 tablespoons water
- 1 clove garlic, minced
- pinch of sea salt
Stir lemon juice and garlic into tahini. Add in water and salt and stir until smooth. Enjoy!
Well, there you have a few more vegan meals in the life of me! I love collective meal posts like this because I see it all and think, man, I love being vegan. Actually, I wake up every morning excited to be vegan! Anyone else or is it just me? Anyway, I’m off to relax and try to enjoy what’s left of this beautiful Saturday despite the loud explosions going on all around me.