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Egg White and Bean Tacos

Egg white and bean tacos are filling and delicious, and – even better – they’re easy as can be. These tacos are perfect for your weekend, especially if you don’t want to spend a lot of time cooking! Plus, they’re filled with iron and protein. Hope you enjoy!

Ingredients

  • 1 can of vegetarian refried beans
  • 3 cloves garlic
  • fresh coriander
  • 1/2 onion
  • 1 zucchini
  • 1 bell pepper
  • ras al hanout
  • 1/2 c egg whites
  • 1/2 avocado
  • cheese
  • spinach
  • 2 tortillas
  • 1/2 lime
  • yellow bird habanero hot sauce

Recipe

Heat up some oil in a saucepan over medium heat. Chop your garlic, and add it to the oil to saute until it begins turning brown. Once the garlic is brown, add the refried beans and cook until warmed through. Turn off the heat, chop your coriander, and add it to the beans.

Heat some oil in a skillet over high heat. Chop your onions, and add them to the pan. While the onions are cooking, chop the zucchini and bell peppers and add to the pan after the onions become translucent. Saute everything together for 5-10 minutes or until the zucchini starts to get a little color on it. Now shake over some ras al hanout, flip to combine, and turn off the heat.

Heat a pan over medium heat and warm your tortillas. Now in the same pan, add some oil or butter before adding the eggs whites. Cook the egg whites until solid.

Now throw everything on the tortillas with the avocado, cheese, spinach, and hot sauce, and spritz some lime over them. Time to chow down!

Ras al Hanout Spice Blend

Ras al Hanout is my all-time favorite spice. It is perfect by itself or in combination with just about everything. You can sprinkle it on everything from roasted vegetables and hummus to popcorn! It’s an all in one complex and warm spice. Ras al hanout is my everything.

Ingredients

  • 1 tbsp jeera/cumin seeds
  • 1 1/2 tbsp black peppercorns
  • 1 tbsp cloves
  • 1 tbsp caraway seeds
  • 1 1/2 tbsp star anise
  • 2 tsp cardamom seeds
  • 1 cinnamon stick
  • 1 nutmeg (whole)
  • 1 tbsp turmeric powder
  • 1 tbsp coriander powder

Recipe

Take all the whole spices, and toast them over medium heat for about 3 minutes or until they all become aromatic. Let them cool before grinding.

Once your spices have cooled, throw them in a grinder, and pulse until they are mostly ground. (The cinnamon sticks usually give me problems as my grinder is far from industrial, so I like to break them small pieces.)

I made the mistake of putting my turmeric in the grinder with the other spices, and now my grinder will always be yellow!

Now grab your container (preferably glass or the turmeric will stain it forever) and add your coriander and turmeric to it. Take a funnel and a small sieve and sift the spices you ground through the funnel and into the container. As you go, dump the not fully ground spices into another container to re-grind at the end. Once everything is sifted, grind the remaining spices, and sift into the container again.

Now shake everything in your container together to insure the spices are evenly distributed. Your ras al hanout is ready to enjoy!

Garlic Oil Pasta w/ Broccoli

Garlic Oil Pasta & Broccoli is one of my favorite pasta recipes these days. It’s simple, fast, and requires very few ingredients. I grew up thinking pasta required cheese to be good, but this pasta and broccoli is so garlicy and delicious, it disproves my thoughts completely. While it may be ridiculously easy and have few ingredients, this dish is so flavorful you will not be able to put down your fork. (I was barely able to put my fork down to write this recipe!)

Ingredients

  • 2 servings of angel hair pasta or thin spaghetti
  • 4-6 cloves garlic
  • 1/3 c olive oil (good quality if you have the resources)
  • 3 c frozen broccoli
  • salt and pepper
  • chili flakes*

Recipe

Over high heat, bring a pot with water to a boil, and salt the water generously (I’m talking a small handful of salt). Once the water is boiling, add your pasta. Make sure to set a timer to cook the pasta to “al dente” which means you undercook it a little, because we will cook the pasta some more later.

In a skillet over medium heat, pour in half of the olive oil and let it heat while you chop your garlic. Once the oil is warm, add the garlic and let it begin to saute. You want it to become fragrant without burning it.

When it begins to turn brown, add your broccoli to the pan with about 1/2 c of the pasta water. Cover with a lid and let steam for about 2-3 minutes.

When your timer goes off for the pasta, extract it from the pasta water (which we want to keep) and place it in the pan with the broccoli. Combine everything and add more (but not all) of the olive oil.

At this point, you want to make sure your broccoli is no longer frozen or is cooked to your liking. Go ahead and add your black pepper and chili flakes now as well.

Next, we want to assess the liquid situation happening in the pan. The end goal is to get the pasta to have a velvety sheen on it. We will achieve a velvety sheen by adding pasta water and olive oil back and forth and letting the everything saute over high heat together for a minute before we add anything else. The pasta water and the oil are creating a kind of sauce coating the pasta. It might take a little practice, but it’s not too hard to get.

Once you are satisfied with the liquid situation, velvety sheen, and saltiness, it’s ready to eat! Enjoy!!

*The spiciness and garlicyness of this recipe are wholly up to you! Also, it’s not recommended to add cheese just because it’s an oil based pasta, but if you do, parmigiano reggiano is the one to use!

Creamy Chai

My creamy chai is definitely a warm comforting drink. Filled with spices and tea as any chai is, this creamy chai is excellent as is or with espresso giving it that extra caffein kick. My chai is definitely not a traditional simple chai, nor does it have a super special blend of spices. But it is delicious and fairly tasty and quick to make.

Spice Blend for 1 Serving

  • 1 heaping tsp ground cinnamon*
  • 1/2 tsp allspice*
  • 1/4 tsp ground dried ginger (fresh will give more kick)*
  • 1/8 tsp ground nutmeg*
  • 1/4 tsp ground black pepper*
  • 1/4 tsp ground cardamom
  • 1/8 tsp vanilla powder*

Ingredients

Recipe

First, put your water in a small saucepan on the stove over high heat. To it add your tea and spice blend. Boil this mixture four around 3-5 minutes depending on how strong you like your tea.

At this point, you can add your milk straight to the pan to heat, or if you like that “latte feel” like me, you can warm your milk in the microwave for a couple minutes and froth it in a french press like the percolator “latte” recipe. After I warm and froth the milk, I strain the tea and spices into my cup (the water should have reduced a little now to make this more of a concentrate) also adding the agave and pour in the milk. Viola, you’re ready to enjoy!

*Even if you have almost none of these spices, you can make a chai; it will just be more traditional which is also good! A traditional easy chai is black tea, cardamom, ginger, and milk. Easy as that. Adding sweetener, what milk you use, and how you make your chai are all totally up to your taste buds. Have fun with this recipe!

Palak Tofu

Palak tofu is healthy, zingy, and full of fiber and protein; it is my version of palak paneer. Created out of a need for an economical paneer substitute, palak tofu is just as delicious. If you can find/make and afford paneer, you can use this recipe to make an amazing palak paneer, but palak tofu is fantastic and happens to be vegan!

Ingredients

  • 1 bunch or 9 oz bag of palak/spinach
  • handful of coriander/cilantro
  • 1 block tofu*
  • oil for cooking*
  • 1 tsp jeera/cumin seeds
  • 5-8 cloves garlic*
  • 1 large red onion
  • 1 jalepeno*
  • 1/2 bell pepper*
  • 2 roma tomatoes
  • 1 c water
  • salt to taste (about 1 1/2 tsp for me)
  • 1 heaping tsp garam masala

Recipe

Wash your palak and boil some water to blanch it. When blanching your palak, you only need to let it sit in the water for about 15 seconds or until it turns bright green. Once it is blanched, drain it and rinse with cold water to stop it from continuing to cook. Now blend your spinach and cilantro together; it may require a little water to blend properly which is ok.

It should look smooth like this, and will be about a cup or so of puree.

Now, heat a pan over medium heat with the oil (I used butter, oops) and chop your garlic and tofu while it heats. Once the oil is hot, add the jeera and garlic and allow to turn light brown before adding the tofu. You’ll want to fry your tofu until it gets some color and add some salt as both add flavor.

I’m very much a “use as few pans as possible” girl. You can cook the tofu separately if you like though, so it doesn’t break or crowd the pan.

While the tofu is cooking, chop your onions and tomatoes. Once the tofu is cooked to your liking, add the onions and let them turn translucent. Once the onions are translucent, add the tomatoes and let them soften. After they become fairly soft, smoosh the tomatoes on the side of the pan so they will break down into a paste faster. At this point, you can add your garam masala as well to let it cook a minute before adding the coriander/palak puree.

When I add the tomatoes, I add them to the side of the pan, so I can pay special attention to them and smoosh them up later more easily.

Add your coriander/palak puree to the pan after the tomatoes cook another 2-3 minutes and combine everything well. If the consistency is too think at this point, begin adding the cup of water until it reaches a consistency with which you’re happy. After your palak tofu is all combined, taste for seasoning, adjust, and let cook about 2 minutes before taking off the heat. The longer you cook everything, the darker your palak will become. So if you want it to remain bright green, keep your cooking time low. Time to enjoy!

This can be a fairly fast recipe, I’ve got it down to 20-30 minutes now depending on how I prep it!

*I encourage substituting paneer for tofu if you can, and it’s your thing. Also, use what you like or can eat! There is a lot of garlic in this recipe, and I think it works well. But adjust the garlic and jalepeno to your liking!

Spicy Cacao Iced Latte

This spicy cacao latte was born from boredom and a love of coffee and spice. The spice and coffee will wake you up well, and the cacao will give you that delicious chocolatiness to enjoy.

Ingredients

  • 2 tbsp cacao powder
  • dash of cayenne
  • dash of turmeric
  • 1 tsp maple syrup or agave
  • 2 c non-dairy milk
  • coffee from moka pot
  • ice

Recipe

Brew your coffee in the percolator; mine is a 3 cup percolator so you get about 1/2 c actual concentrated coffee from it.

Blend the milk and spices to incorporate them and get a little froth.

Now add the coffee and ice to a cup with your spicy milk and enjoy!!

Sweet Potato Falafel Wraps

Sweet potato falafels may sound like an abomination to falafel (or at least it did to me when I first tried it), but it is incredible! The flavor combinations are delicious, balanced, and it’s easier for me to make than traditional falafels due to the sweet potatoes. When you combine the sweet potato falafel (which are packed with protein) with onions, peppers, and a special tahini sauce all wrapped up, you will wish you tried this sooner. This is my go to recipe for falafel right now, and it is to die for.

Ingredients for Falafel

  • 2/3 c dried chickpeas
  • 1 large sweet potato
  • 3 cloves garlic
  • half lime
  • 1 tbsp dark soy sauce*
  • 2 tbsp coriander powder*
  • 1 tbsp paprika*
  • 1/2 tsp cayenne*
  • 1/2 tsp salt
  • 2 tsp jeera/cumin seeds*
  • 1/4 onion*
  • 1 handful coriander/cilantro

Ingredients for Toppings

  • 3/4 onion (use leftovers from above)
  • 1/2 bell pepper
  • 1/2 jalepeno*
  • bunch of spinach
  • tortilla, pita, rice, roti, greens

Ingredients for Tahini Sauce

  • 5 heaping tbsp tahini
  • half lime
  • 8 tbsp water
  • 1 tbsp agave
  • handful of fresh mint

Recipe for Sweet Potato Falafels

Rinse and soak your chickpeas overnight, and when the chickpeas are swollen, boil your sweet potato until soft. In a blender or food processor, grind the chickpeas until they’re the consistency of bread crumbs. You don’t want a paste, but you don’t want whole or half chickpeas in your falafels. Dump the chickpeas in a large bowl. Mash the sweet potato into the chickpeas until combined.

Finely chop the garlic and onion before adding to the mix. Go ahead and add the dark soy sauce, lime juice, and spices to the falafel mixture as well. Once all of this is mixed thoroughly, incorporate the fresh coriander (we wait to add it until the end as it tends to be fragile).

Heat a nonstick pan with a little oil to medium-high heat. Use your hands or a pair of spoons to make the mixture into little balls or patties. Now, you’re ready to fry or bake them. I opt to cook them with a little oil to make them healthier, but still seem slightly fried. Each falafel will need to cook on each side around 3-5 minutes or until browned and crispy.

Recipe for Toppings

For the toppings, all you need to do is saute the onions, bell pepper, and jalepeno until the onions are browned. Wash and set aside a handful of spinach or greens of your choosing.

Recipe for Tahini Sauce

Combine your tahini, lime juice, agave, and water in a small bowl or cup. Whisk everything together until it forms a velvety smooth sauce or paste. Once it has reached a smooth consistency, add finely chopped mint leaves and let sit as that allows the flavors to develop together.

Assembly!!!

Throw the toppings and sweet potato falafels on your preferred carb or greens, and top with the tahini sauce. It blew my mind; I hope it does the same to yours.

**Inspired by the Happy Pear brothers recipe for Sweet potato falafel nuggets**

*As always friends, use what you have. If you happen to not have an ingredient that’s not a main part, it’s ok. I encourage you to substitute it! This makes an excellent recipe to meal prep, as you can reheat the little falafels throughout the week!