Baked sweet potato falafel

Make this recipe http://www.101cookbooks.com/archives/baked-sweet-potato-falafel-recipe.html

Stuff a tasty pita with lettuce, feta, hummus, avo, and two sweet potato falafels. Insane good.
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Pozole Salad

Here's what I was able to get at the grocery store... 2 cans hominy, some carrots, a head of iceberg lettuce, 2 lemons (juiced) and some feta cheese. Threw in some spices, a little tajin, and voila Pozole salad. It was actually really good.
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Butternut Squash Soup with Sizzled Sage

1/4 c olive oil

2 or 3 small butternut squash (abt 3 lbs)

6 unpeeled garlic cloves

2 large spanish onions, peeled and quartered

1/4 c water

3 c apple juice or veggie stock

1/2 tsp dried thyme

1/4 tsp ground or freshly grated nutmeg

1 tsp salt, or more to taste

ground black pepper to taste

2 tsp butter

20 fresh sage leaves, sliced on the diagonal

brush the bottom of large baking pan w/ 2 T oil

cut squash through stem ends into halves, prick skin in several places with knife, and scoop out seeds

brush cut surfaces with 1 T oil, nest garlic inside where seeds were, and place squash halves in the oiled pan with the cut side down

add the onions to the pan and brush with remaining olive oil

pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 min

uncover, bake 5-10 min more

When squash is cool enough to handle, scoop out flesh, squeez garlic cloves out of their skins (discard skins)

in batches in a blender or food processer, combine baked veggies, apple juice/stock, thyme, nutmeg, salt, and pepper and puree until smooth

heat this soup gently in a pot (stir constantly or cover with top to prevent splattering)

in a small skillet, melt butter and saute the sage leaves until dark and curled

garnish each bowl of soup with sage leaves

praise the lord for butternut squash

Chickpea salad

Just ate this tasty salad at Firehook. I'm thinking I might make it at home.

Ingredients:
Chick peas
Chopped red, green, and orange peppers
Diced Red onion
Parsley
Lemon juice
Olive oil
Dijon mustard
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Carpe pancakes

Seize the pancakes...

2 c. milk (soy or rice milk work too)
1 T ground flax seed

mix the milk and flax seed in a separate bowl--this is your egg substitute. It makes the consistency when cooked a little different (more "doughy"), so be ready, it's delicious.

1.5 c. whole wheat flour
2 T wheat germ (we probably did 3T or more--can't go wrong with more)
1 T sugar
2 tsp baking powder
1/2 tsp salt

mix all of these dry ingredients in a separate bowl, then add in the milk/flax seed mixture and stir just until mixed.

1/3 c. chopped walnuts
1 sliced banana

add these to the batter, and cook 'em up. Using oil is recommended instead of spray/butter:

2 T oil (canola, sunflower, or safflower is recommended, we used olive and it was excellent)

We just made these a second time this weekend, and did blueberry instead of banana/walnut, and they were amazing. We also did some with the Cascadian Farms frozen mangoes mixed in with the blueberries, which was redonk.

The best soup ever

I made the broccoli cheddar soup from 101 cookbooks earlier this week, and have been eating the leftovers for lunch. I am confident in saying that it is possibly the best soup ever. The whole wheat mustard croutons are key. Amazing.
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Tofuballs (tofu meat-less-balls)

1 package firm or extra firm tofu (pressed)
italian spices, lots of parsely
2 slices of bread
1 egg
olive oil

Pressing tofu

How to press tofu: wrap it up in a lint-free cloth (I use a cloth napkin, but a few layers of paper towels also can work), put it on the counter. To press it, you need to add weight; so put a cutting board on top of the tofu, and add something heavy to the top of the cutting board (e.g. a gallon of water or several big cans). Leave the tofu for an hour or more, then put new, dry wrappings over it, and press it again for another hour+. You can't press it too long; the longer you press it, the more "meaty" it gets. WARNING: The tofu wont press evenly, so eventually the cutting board will lean to one side and your weight will fall to the floor. You need to put some sort of "stoppers" (maybe small pieces of tupperware or bowls; see picture) under the ends of the cutting board that will prevent it from tipping over as the tofu presses. It should be just short enough so the cutting board isn't resting on it, but tall enough so that as the tofu presses, the cutting board will come to rest on your stoppers. We made a huge mess and busted a glass yesterday because we didn't do this.

Making the tofuballs: In a mixing bowl, crumble the pressed tofu with your hands until it's all ground up. Crumble the bread into the bowl. Add the spices and egg and mix everything up. Heat up a half inch of olive oil in a frying pan. Form the tofu mixture into balls and fry 'em up. I recommend frying rather than baking because frying adds good flavor that you'd miss out on with baking.