Since I love making fleischnacka I really wanted to see if I could make a meatless version just to see if it worked and it does! This version gets its deep umami flavors from a combination of eggplant, zucchini, and mushrooms that are slow roasted together with tomato paste and the ground really finely so they stick together in the roll. These don’t taste exactly like the meat version but they have their own delicious, deep flavor all its own.
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Quick, delicious and filling red lentils made from pantry staples and things you probably have lying around the house. You can serve this with almost any carb you can think of: rice, roti, naan, paratha, even sourdough bread or biscuits if you want to go crazy and it comes together in 30 minutes without much supervision so it’s great for a weeknight or when you just can’t babysit dinner.
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This bright bean filled salad is filled with all sorts of things that it actually has a fun texture and the taste works pretty well. Since there are beans and chickpeas it kind of acts as a reverse bean bowl but also that means it is actually quite filling as a main dish. The dressing is just a nice acidic lemon vinaigrette but a creamy sour cream based dressing wouldn’t be amiss either, if you skip the acid in the dressing though maybe add some tart tomatoes or spinach to off-set the sweetness of the grilled nectarines.
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I don’t post a lot of salads on this site because I think salads are barely a recipe but this one is just specific enough that I think maybe it’s time to post a few of these. This pasta-based salad features no mayo but instead a healthy mix of vegetables, chickpeas, feta, and a very basic mustard-lemon vinaigrette. You can make this within 30 minutes including the dressing while the pasta cooks. Delicious hot or cold this is a great summer food but it’s also really to eat a warm salad in the winter too.
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This recipe is a little bit of a strange duck. I had to read through the recipe more than three times to really understand how to make it and then I can’t locally get freekeh so I replaced it with barley. I imagine most very hearty, long cooking grains will probably be able to fill in like bulgur or brown rice even (with slightly adjusted cook times). This recipe is a flavor bomb so it’s really best served in small portions with something fresh and crisp on the side and maybe some bread sticks or grassini to round it out into a meal.
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I’ve tried a couple of chickpea curries and a few potato curries before but they never really hit the spot and I guess the missing piece was to make them at the same time because this curry is really delicious, super filling, and nicely spiced. I served this with some nice fluffy rice but it would also be great with naan or rotis instead. This is a great meal to throw together on a week night and can easily be doubled for leftovers for the rest of the week.
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This is a little fussy to make but it’s worth the fuss sometimes. If you want a show stopper vegetarian main you can do worse than this. This pie would pair nicely with a good creamy soup and a fancy salad. The type of cheese you use will basically be the main flavor so I suggest going for something local that has the flavors you personally like. I used a creamy, nutty almost sweet cheese and that pairs beautifully with the leeks and potatoes here. You can skip the nuts if you want but it helps with the texture.
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This recipe is basically a baked, Greek version of Pasta e Ceci. Though Pasta e Ceci tends to be more soup like and this came out less watery but still not quite as dry as a strained pasta. I really enjoyed the mild flavors but next time I might add more cinnamon and herbs to the sauce. Topping this with a handful of feta is an absolute must but between the chickpeas and the feta it’s a great way to bring in some protein to your easy weeknight pasta meal.
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This is a great recipe that is just a handful of super simple ingredients that turn into a creamy, homey dinner. I made naan to go with this dal makani but you can serve it with any style of bread, roti, sour dough, etc. or even with rice or other grains. My SO likes it with cinnamon and mint on top and I like mine topped with lots of yogurt or cream.
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This is a really great and easy meal that is very customizable. What really took this casserole over the top was adding some crushed nachos on top for a great texture difference and a nice little pop of salt but you could put anything on top to change the texture and taste. This is also surprisingly good the next day so it might be better as a make ahead meal where you just heat it up and place extra toppings on it before serving.
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