Mexican Vegan Falafel Bites


  • 1 1/2 cup uncooked chickpeas (canned works, drained)
  • 1 shallot or 1/4 cup onion
  • 2 cups whole Cauliflower/Broccoli combo (feel free to just use one or the other)
  • 1 jalapeno (de- seed if you don’t want spicy)
  • 1 garlic clove (minced)
  • 1/4 cup packed cilantro
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 2 tbsp coconut flour or gluten free flour of choice
  • sea salt/black pepper to taste
  • 2-4 tbsp oil (avocado works great for frying)
  • Additional salsa/dips/hummus to serve with (optional)

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  1. First drain your chickpeas and rinse. Set aside.
  2. Next grind your broccoli/cauliflower so that it is “riced.” See picture above. Makes about 1 cup riced after placed in food processor.
  3. Place all ingredients in food processor and pulse about 5x everything is mixed but not pureed. Do not over pulse.You want it thick and chunky.
  4. Next empty mix into a bowl and form into golf size balls (bites).
  5. Place these vegan falafel balls/bites on a cookie sheet then in fridge for 1 hr or freezer for 10 minutes to set.
  6. Once set, remove from fridge.
  7. Heat a large skillet or frying pan with a few tbsps of oil.
  8. Place half the vegan falafel bites in the pan and fry on medium high, turning gently, for 4-6 minutes or until golden brown.
  9. Add more oil and repeat for the second batch.
  10. Place all on paper towel and blot off extra oil if desired.
  11. Season with more salt/pepper if desired.
  12. Serve right away or freeze for later.
  13. Great with a salsa, hummus, red pepper dip, etc. Pair with a Mexican corn salad or side of choice.

From Cotter Crunch

Miso Bread Sausage+Chard Lasagne

  • 1 lb sweet Italian chicken sausage
  • 1 shallot, diced
  • 1 large bunch swiss chard, leaves and stems separated
  • 1 28 oz can San Marzano tomatoes
  • 1 small bunch fresh Thai basil leaves (about ½ cup)
  • heaping ¼ cup mellow white miso
  • ¾ lb low-moisture mozzarella, shredded
  • ⅓ lb asiago, shredded
  • 15 oz whole milk ricotta cheese
  • freshly grated nutmeg
  • 9 no-boil lasagne noodles
  • light cooking oil for sautéing, such as avocado oil
  • black pepper
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  1. Remove sausage from casing. In a large pot or dutch oven, brown sausage and shallots in a little avocado oil over medium-high heat, stirring occasionally, until sausage is deeply caramelized, about 15 mins.
  2. Meanwhile, combine tomatoes, miso and basil in a food processor and pulse until miso is fully incorporated and basil is finely chopped.
  3. Shred mozzarella and asiago cheeses. Chop chard leaves into pieces and finely chop card stems.
  4. When sausage is browned, add chard stems and leaves. Reduce heat to medium, stir to combine, and sauté until leaves are wilted, 5 mins. Add tomato mixture and stir to combine. Bring to a bubble, then reduce heat to low, cover and simmer for 15 mins.
  5. To assemble lasagna, spread a little of the tomato sauce mixture in the bottom of an 8×11 pan and layer as follows:
    – 3 noodles
    – ⅓ of the ricotta cheese
    – freshly grated nutmeg (conservative freshly grated sprinkle)
    – ⅓ each of the shredded cheeses
    – ½ the meat sauce
    – 3 noodles
    – ½ of the remaining ricotta cheese
    – nutmeg
    – ½ of the remaining shredded cheeses
    – remaining meat sauce
    – 3 noodles
    – remaining ricotta cheese
    – nutmeg
    – remaining shredded cheeses
  6. Allow to cool slightly, then cover tightly with foil and refrigerate at least six hours or overnight.
  7. When ready to bake: preheat oven to 350F. Bake casserole, covered, for 60 mins, or until filling is hot and cheese is bubbly. Remove foil and bake another 15-20 mins to brown cheese. (For an extra browned top, you can also broil the lasagne for a minute or two, keeping a very careful eye on it.) Allow to rest 15 mins before cutting into 12 pieces and serving. Enjoy!

From The Pig and Quill

Banana Nutella Blonde Brownies


  • 1/2 cup butter, melted
  • 2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe banana
  • 2 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup Nutella

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  • Preheat the oven to 350 degrees. Spray a 9×13 pan with non-stick spray.
  • Beat the butter and sugar until completely mixed. Add the eggs, vanilla, and banana and beat again.
  • Stir together the flour, salt, and baking powder. Slowly beat the dry ingredients into the butter mixture.
  • Spread the batter in the prepared pan. Place the Nutella in a microwave safe bowl. Heat for 30 seconds. Stir and drizzle in lines across the batter. Use a knife to swirl gently. Bake for 35-37 minutes. Remove and let cool completely before cutting into 24 squares. Store in a sealed container.

From Inside Bru Crew Life

Maple Bacon French Toast Rolls

  • 16 slices white sandwich bread
  • 8 ounces cream cheese, room temperature
  • ¾ cup powdered sugar
  • 1 tablespoon real maple syrup (not pancake syrup)
  • 16 slices of bacon, cooked and crumbled
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • ¾ cup butter, melted

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  1. Trim the crusts off of the bread.
  2. Flatten bread slices with a rolling pin.
  3. In a bowl, mix the cream cheese, powdered sugar and maple syrup.
  4. In a separate bowl, combine the sugar and cinnamon and mix until combined; set aside.
  5. Spread 1 tablespoon of cream cheese mixture on one flattened bread slice; leaving ⅛ in border on all sides.
  6. Top with crumbled bacon.
  7. Roll up the bread, jelly roll-style.
  8. Dip in melted butter and roll in cinnamon-sugar mixture until fully coated (making sure to coat the ends of each roll).
  9. Place on a baking sheet.
  10. Repeat with remaining bread slices.
  11. Bake rolls at 350 degrees for 15 minutes or until golden brown.
  12. Serve immediately.
  13. Serve with extra maple syrup for dipping.

From It Is A Keeper

Zucchini Cheddar Scones

  1. 280 Grams Gluten-Free All Purpose Flour*, I used Cup4Cup
  2. 1 Teaspoon Xanthan Gum, omit if the flour blend already contains it
  3. ¾ Teaspoon Salt
  4. 2 Teaspoons Baking Powder
  5. 1 Stick Unsalted Butter, cubed and kept very cold
  6. 1 Egg
  7. 2 Tablespoons Half and Half, plus more for brushing
  8. 2 Tablespoons Sour Cream
  9. 1 Cup Grated Sharp White Cheddar Cheese
  10. 1 Cup Grated Zucchini

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  1. Combine the flour, xanthan gum (if using), salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. Give it a quick mix to combine the dry ingredients.
  2. Add in the butter and turn the mixer to low speed and mix until you have something resembling coarse crumbs. Add in the egg, half and half, and sour cream. Mix until just combined.
  3. Add in the cheddar cheese and zucchini and mix until evenly distributed.
  4. Turn the batter out onto a floured work surface and pat into a round disk, about an inch thick. Cut into 8 equal pieces and transfer to a silicone or parchment-lined baking sheet. Alternatively, you can make mini scones by patting out 2 disks and cutting each into 8 pieces so that you have a total of 16 mini scones.
  5. Transfer the scones to the refrigerator to chill for 20 minutes.
  6. Preheat the oven to 425º.
  7. Brush the chilled scones with half and half and then bake them for 18-20 minutes or until lightly golden and firm to the touch. Allow them to cool and store in airtight container.
  8. Enjoy them as is or toasted with butter!
  1. *To make with regular flour simply swap out the gluten-free flour for an equal weight of all-purpose flour. Omit the xanthan gum and proceed with the recipe as written.

From Fashonable Foods

Cheesy Bolognese Tortellini Bake

  • 1 20 oz. package fresh cheese tortellini – UNCOOKED***
  • 1/4 cup milk
  • 2 cups freshly grated mozzarella cheese, divided
  • 1 cup freshly grated Parmesan cheese, divided
Bolognese Sauce
  • 2 tablespoons olive oil
  • 1 pound lean ground beef (may use 1/2 sausage)
  • Salt and pepper
  • 1/4 teaspoon red pepper flakes
  • 1 yellow onion, diced
  • 2 medium carrots, peeled and thinly sliced
  • 8 oz. cremini mushrooms, sliced or chopped
  • 1 squash, quartered and sliced
  • 1 green bell pepper, chopped
  • 6-8 garlic cloves, minced
  • 1/2 cup water
  • 1 28 oz. can crushed tomatoes in puree
  • 1 15 oz. can tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon dried basil
  • 2 teaspoons chicken bouillon
  • 1 teaspoons dried oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1 whole bay leaf
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  1. Heat 2 tablespoons olive oil in a Dutch Oven (or very large pot) over medium high heat. Add meat and season with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon red pepper flakes. Add onions and carrots and cook until meat is browned.
  2. Add mushrooms and continue to cook for 5 minutes, stirring occasionally. Add squash, bell peppers and garlic and cook for 1 minute.
  3. Stir in all of the remaining “Bolognese Sauce ingredients” and bring to a simmer. Simmer gently uncovered for 15 minutes, stirring occasionally.
  4. Meanwhile, preheat oven to 350 degrees F.
  5. After 15 minutes, discard bay leaf and stir in 1/4 cup milk, 1/2 cup Parmesan and the uncooked tortellini. Stir until well combined then pour 1/2 of this Bolognese tortellini into a 9×13 casserole dish. Top with 1 cup mozzarella then top with remaining Bolognese tortellni followed by remaining cheeses.
  6. Cover tightly with foil and bake at 350 degrees for 30 minutes then remove foil and broil cheese until golden brown.
***Use your favorite quality tortellini because that’s what makes this dish! I love the Seven Cheese Olivieri Tortellini from the refrigerated section at Costco as well as
3 Cheese Buitoni Tortellini.

From Carl’s Bad Cravings

Health Zucchini Muffins


  • 2 cups shredded, unpeeled zucchini (about 1 small/medium zucchini)
  • 1/2 cup mashed ripe banana (about 1 medium/large or 4 ounces)
  • 1/4 cup melted and cooled coconut oil, very light olive oil, or canola oil
  • 1/4 cup honey (use light agave nectar or pure maple syrup to make vegan)
  • 1/4 cup brown sugar, light or dark
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder (I recommend aluminum free)
  • 1/2 teaspoon kosher salt
  • 2 cups white whole wheat flour
  • 1/3 cup semi-sweet chocolate chips, mini or regular (I used mini)

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  1. Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
  2. Grate the zucchini, then throughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature
  3. In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.
  4. Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix on low speed, just until the flour disappears. By hand, fold in the zucchini and chocolate chips.
  5. Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).

From Well Plated

Chocolate Chip Macaroons (Gluten Free, Pale Vegan)

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  1. Preheat the oven to 325°F and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine all ingredients and stir until completely combined. The mixture should hold together in balls, but not be too crumbly.
  3. Using a cookie scoop or your hand, form tablespoon-sized balls and bake for about 10 minutes or until they begin to turn golden brown around the edges. Let cool completely before removing from the tray. Store leftovers at room temperature in a sealed ziplock bag.

From Bakerita

Chicken and Avocado Enchiladas

  • 2 large avocados, diced
  • 1 1/2 cups salsa verde
  • 1/4 cup cilantro, chopped
  • 2 cups cooked chicken, sliced or shredded
  • 2 cups Monterey Jack cheese, shredded
  • 8 (4-5 inch) tortillas (gluten-free for gluten-free), warmed

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  1. Blend the salsa verde, 1 avocado and half of the cilantro in a blender or food processor.
  2. Mix 1/2 cup of the avocado salsa verde with the remaining avocado, the chicken and half of the cheese.
  3. Spread half of the remaining avocado salsa verde across the bottom of a baking dish.
  4. Divide the chicken mixture between the tortillas, rolling them up around the filling before placing them into the baking dish with the seam side down.
  5. Pour the remaining avocado salsa verde over the enchiladas and sprinkle on the remaining cheese before baking in a preheated 350F/180C oven until the cheese has melted and the side are bubbling, about 10-15 minutes before removing from the oven and sprinkling on the remaining cilantro.

From Closet Cooking