Falafel.

Both my kids keep calling these things waffles, and I can’t find it not funny so I go with it. These! These tiny, fried, flavor-packed lovers have made it to the dinner rotation. Surprisingly, I was having trouble going totally meatless. My kids have started eating a TON of meat, and I was feeling a bit guilty for being such a resource suck. I like these for their protein and simplicity, AND you can dress ’em up however you want! My older kid ate the falafels plain and then gobbled up a few veggie pita wraps. No complaints here! I’m not including a recipe for dressing of any kind because I didn’t make one. My husband used some caesar salad dressing we had in the fridge, and I used a little feta and a few squeezes of lemon to dress mine up. We loaded pita pockets with falafels, spinach, tomatoes, cucumbers, and a few other fancies that made our tastebuds sing. I think they’d be super yum atop a salad with a tangy dressing. Tomorrow’s lunch…!! To make things eeeeven better, these puppies are vegan if you don’t include feta, etc. 

1 can garbanzo beans, drained and rinsed

1 medium onion, roughly chopped

1 c packed fresh herbs (I used a combination of parsley and cilantro), rinsed and dried

4 garlic cloves

1/4 tsp chili powder

1 tsp ground cumin

1 tsp sea salt

1/2 c flour (any kind will work)

Vegetable oil for frying

Optional: pita pockets (warmed and halved), spring mix, tomatoes, cucumbers, salad dressing, tahini, lemon, feta

In a food processor, pulse onion and garlic cloves until finely minced; remove from processor and set aside. Pile beans, herbs, spices, and salt into food processor; pulse until roughly chopped but not pureed, about 15 times. Add in onion mixture and 1/4 c flour and pulse to combine. Check mixture for moisture content; if it’s too sticky, add more flour a tablespoon at a time. (My falafel batter was really sticky but it turned out great.) Scrape out of food processor bowl into another bowl; cover; refrigerate for an hour. In a heavy-bottomed skillet, pour enough vegetable oil to fill pan 1/2″. Heat over medium heat to 350 degrees. Using a small measuring scoop, drop ~1 tbsp portions into the hot oil and carefully flatten. Do not overcrowd the pan! Turn when edges are browned and remove onto a cooling rack when browned all over. Keep hot in a warm oven while still on the cooling rack.

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Zucchini Tater Tots.

These are 100% Pinterest-attributed. I was innocently scrolling, they showed up in my feed, my mouth started watering, yadda yadda, and I made these to go with dinner tonight. My favorite part about this recipe is the itty bitty ingredient list. Literally, including salt, you use 4 ingredients. Four. Unless it’s a banana, I rarely eat something with so few ingredients. Both my kids liked ’em, even though I had to convince my six-year-old to chew the whole thing up and swallow before he made his final judgment (thumbs up). Something we didn’t do was let these babies cool on a cooling rack, which probably would’ve allowed them to crunch up. They were pretty crunchy when they were piping hot, but I piled them into a bowl before they had a chance to release their steam. Word to the wise: don’t do that. Even soft, they were still really good, but crunch is good too. 

3 medium Yukon gold potatoes, peeled, rinsed, and chopped into 1″ pieces

1 large zucchini, grated

2 tbsp high-heat oil (I used avocado oil), divided

Sea salt

Place potatoes in a pot with enough water to cover them by 1 inch. Bring to a boil, reduce heat slightly, and cook until potatoes are just fork tender. A little firmness is good. Drain; set aside to cool slightly. Place shredded zucchini in a thin towel or cheesecloth and squeeze out water until mostly dry. Using your hands, combine zucchini, potatoes, 1 tbsp oil, and 1 tsp salt in a large bowl, mashing potatoes until only small chunks remain. Shape into small 1″ cylinders or rectangles and place on a well-greased cookie sheet. Dab tops with remaining 1 tbsp oil and sprinkle with salt. Bake at 425 degrees for 15 minutes or until lightly browned on top. Remove from oven and move tots immediately to a cooling rack for 5 minutes. Serve warm.

Curried Coconut Cauliflower Lentils.

1 c dry lentils

4 c cold water

1 bay leaf

4 cloves garlic, smashed and minced

1 head cauliflower, cut into 1/2″ pieces

1-2 heaping tbsp curry powder

1 can coconut milk

Rice, cilantro, and soy sauce for serving (optional)

Olive oil

Sea salt

In a large saucepan with a lid, combine lentils, water, and bay leaf. Prop lid so that it releases some steam. Bring to a boil; reduce heat to simmer 20 minutes or until lentils are soft but still intact. Drain and remove from pan, reserving bay leaf. In the same saucepan, heat 2 tbsp oil over medium-high heat and saute garlic for 30 seconds, seasoning lightly with salt. Add cauliflower and more salt and cook until cauliflower starts to soften, about 3 minutes. Sprinkle 1 tbsp curry powder over cauliflower and garlic, stirring to generously coat each piece with curry powder. It should be dry. Stir for 1 minute, lightly toasting curry powder. Stir in lentils, reserved bay leaf, coconut milk, and a little more salt. Taste; adjust seasoning as necessary. Reduce heat to medium and simmer for 5 minutes or until cauliflower is tender. Serve over rice topped with cilantro and soy sauce.

Cauliflower Celery Soup.

I don’t have a picture of this because while I was contemplating taking one, I finished it. Next time, swerr! This is 100% kid-approved. My firstborn, who is classically picky, slurped his portion right up before I even had a chance to convince him to try it. Win! Pro tip: put anything into soup you want, puree it, and your kid will probably eat it. It’s like a warm smoothie. The things I’ve gotten my kids to eat because it was unrecognizable…

You’re going to see “season with salt” at every single point of this recipe. It’s probably going to get annoying, but it’s important to enhance the flavor of all the layers of this soup for a few reasons: 1) potatoes and cauliflower are huge salt suckers, 2) you’re not using vegetable stock, which comes already seasoned, and 3) it’s a big damn pot of soup, and big damn pots of anything are gonna need a little salt. When I say “season lightly with salt,” the amount I mean is probably between 1/4-1/2 tsp at a time. If you taste the soup at any point before it’s totally done, it might taste a little watery, but hold off on final seasoning until you’re about to eat it. You’re less likely to biff the batch with an overload of sodium that way. (I speak from [very bad] experience.)

Last but not least, I didn’t add a lot of herbs to this soup because I wanted the flavors of cauliflower and celery shine. Something I do to release the oils (oils = flavors) of the dried herbs is rub them between my fingertips before sprinkling them in the dish. Adding them before adding the water allows the heat to hit them directly, therefore toasting (toasting = flavor) them and giving you more flavor punch.

1 onion, diced
4 cloves garlic, smashed and minced
1 large head cauliflower, chopped into 1/2″ pieces
8 stalks celery (center is best), coarsely chopped
2 medium potatoes, peeled and cut into 1/2″ pieces
1 bay leaf
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried oregano
Salt & pepper
Olive oil and parsley to garnish

Put 2 quarts water on to boil. In a large, heavy-bottomed pot, saute onions over medium-high heat 4 minutes in 3 tbsp olive oil. Season lightly with salt. Add garlic and saute 1 minute more, seasoning lightly with salt. Move onions and garlic to edges of pot and drop in potatoes, allowing to lightly scorch on the bottom of the pot. Add bay leaf, rosemary, thyme, oregano, and 1/2 tsp salt and stir frequently for 2 minutes. Dump in cauliflower and celery, season with salt, and cook, stirring frequently, for 5 minutes, or until the vegetables soften a little bit. Pour in hot water and 1 tsp salt and bring to a boil. Reduce heat to a simmer and cook for 30 minutes. Turn off heat and puree soup with an immersion blender (or in batches in a traditional blender). Taste; add 3/4 tsp freshly cracked black pepper and adjust salt if necessary. Reheat if desired; serve hot in bowls garnished with a little olive oil and a sprinkle of parsley.

Meatballs.

These are bona-fide carnivorous balls of meat. No lentils in the vicinity! I like them because they require the tiniest list of ingredients and pass my kids’/husband’s taste tests. I’ve used regular pork sausage but have settled on Italian turkey sausage because the one I buy has no nitrates. I think it’s simply a preference thing. So go bold! Go meatballs!

Meatballs:
1 lb sausage, casings removed (if necessary)
1/2 lb ground beef
1/2 tsp salt
1/4 tsp crushed red pepper
1/4 tsp garlic powder
Sauce:
2 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1/4 c dry red wine
1 can tomato paste
2 28-oz cans crushed tomatoes
1 1/2 tsp dried oregano
1/2 tsp pepper
Salt to taste
2 lbs pasta

Cook the pasta according to package instructions. Set aside. Using your hands, combine sausage, ground beef, salt, crushed red pepper, and garlic powder in a large bowl until just combined. Do not overwork! Shape into 1-1 1/2″ balls. In a large, heavy-bottomed pot (I use my cast iron enamel dutch oven), heat olive oil over medium-high heat until shimmering. Place 1/3 of the batch of meatballs in oil and sear the outsides of them, turning so each side gets browned. Do not cook through. Remove meatballs from pot and repeat with remaining batches. Set meatballs aside. Toss onions and 1/4 tsp salt into oil and saute until wilted, about 4 minutes; add garlic and saute 1 minute. Pour in wine and scrape bottom of pot while wine reduces. Stir in tomato paste and toast it, stirring constantly for 2 minutes. Pour in crushed tomatoes, dried oregano, pepper, and 1/2 tsp salt, stirring to combine. Gently place meatballs in sauce and bring to a high simmer; reduce heat to low and cover. Simmer 20-25 minutes, gently stirring occasionally, until meatballs are cooked through. Season to taste, if necessary. Serve with pasta.