Cheesy Cauliflower Casserole makes the most delicious side dish or meatless main dish! Full of flavor with cauliflower, sautéed mushrooms & leeks, and an easy cheesy sauce that won’t pack on the calories. This is incredible!Read More
One of my best friends in the entire world, Amanda is back home today! I haven't seen her in two years so I was super excited to see her! It was on the drive home when I realised that I needed something for us to eat for lunch. I had this recipe saved on my Pinterest for months and finally decided to try it today since I would have some help in making the balls. As you all know, I'm trying (and failing) to be vegan, because of my lactose intolerance. Luckily for me, Amanda isn't the strictest dieter and loves eating healthy food like me, but doesn't care to follow everything by the book.Apart from all of the sexual puns Amanda and I made today, I really suck at making any food item ball-shaped. To be honest, we only made about 7 before quitting. So why did I call it a nugget? Turns out Amanda sucks at making balls just as much as I do. The good news about this recipe is that you can save it to try again another day.
I made a lot of substitutions to the original recipe because I thought cous cous would be healthier and easier to mould and I'm horribly allergic to anything spicy, so I couldn't use any chilli. But these nuggets were so good! We both thought they tasted like chicken nuggets. But don't worry about there not being any meat in these. These couscous nuggets are so fragrant, and the crunchy crumb coating and light salad served under it which more than made up for the missing chicken.
ASIAN-INSPIRED COUSCOUS NUGGETS
2 cups water
2 cups couscous
1/4 cup diced mushrooms
2 tablespoons minced green onions
1/3 cup vegetable broth
1/2 cup flour
1 cup panko
2 tablespoons Hot Mango Chutney
Canola oil for frying
Cook couscous according to directions on container. I used 2 cups of water and 2 cups of couscous.
When the couscous was done cooking, I stirred in the vegetable broth, mushrooms and green onions. Feel free to add any additional seasoning. I used a fresh herb mix.
Allow the cous cous to cool. Lightly flour your hands, then scoop one tablespoon amount into your hands. Press the couscous into the shape of a ball (ours came out as nuggets). Coat with the flour as you mould. Once you have a solid shape, dip in your egg wash, then roll in the panko.
With the canola oil in a frying pan on medium heat, fry your nuggets lightly on both sides until golden brown, then remove from heat.
I served mine on a bed of lettuce.
Top with sesame seeds and soy sauce. Top each ball/nugget with your hot mango chutney, and serve.
Enjoy this Asian-inspired recipe for lunch or dinner. And I hope your balls come out better than mine!
The second part of this post is going to be quick. The good thing about these two recipes I've shared with you is that you can make them simultaneously! Now I know you like that! So while you're waiting for the custard to bake, you can make these simple open-faced sandwiches. Bear in mind, that the servings on these are meant for a small group of four people. So if you're entertaining more, adjust the recipes accordingly for your crowd.
Today I give crab salad a new twist that I think you'll love!
Crab Salad Tostados
1 Hoagie Slice of bread (cut in half diagonally and then separated top and bottom)
1 cup of imitation crab meat (completely thawed)
2 tablespoons aged cheese Alfredo sauce
1/3 cup shallots
2 tablespoons Italian seasoning
1 tablespoon garlic and pepper seasoning
1/3 cup diced tomatoes
1/4 cup ricotta cheese
Combine the crab meat with the Alfredo sauce, shallots, tomatoes and seasoning. Stir until completely combined.
Lightly spray a pan with non stick spray. Toast the bread slices on both sides until desired consistency. Top bread slices with crab salad mix. Then top each tostado with a dollop of ricotta and serve.
Okay people. I've had a revelation.
I love myself. And because I love myself, I should treat myself. So I did. With this recipe. As you know, my family isn't as health concious as I am. This is both good and bad. It's good because when I make super cool recipes like this, I only have to make enough servings for myself. The bad part is, the groceries required for the recipes lands completely on me and I don't really have anyone to share it with. Except you guys! I know you can't taste it, but at least you get to look at the pretty pictures right?
On Sunday, while both Skyping with a college friend and strolling through Tumblr, I was inspired to try three new recipes, of which I hope to conquer this week! So I hit up the grocery store yesterday, and when I got home last night I got busy!
This weather is perfect for cooking and baking.
*Little secret* I sometimes get flustered when in the kitchen* So now that the weather is cool, I'm not "losing my cool" so to speak, when cooking. And that's great for everyone within throwing distance! (I'm kidding, I don't throw anything).
Oh right, back to the recipe!
So today, I present to you a super easy, healthy and delicious new recipe! This sandwich is filled with nutrition and lots of hidden flavour. Because the secret ingredient, is Pesto! Feel free to play around with the other seasonings, and if you can, swap out some items to make this recipe completely vegan! The best part about this recipe is that it's also a make ahead recipe. You can make this the night before to avoid the rush in the morning. Store it in a zip tight freezer bag in your fridge until morning, and just heat up when it's time for lunch!
Grilled Mushroom Eggplant and Tilapia Pressed Picnic Sandwich with Seasoned Squash Fries
1 Hoagie pre-sliced bread bun
2 Tilapia fillets (defrosted)
1 slice vegan mozarella cheese
2 slices tomato
2 slices grilled eggplant
1/3 cup grilled mushrooms
1 small yellow squash (sliced into thin strips)
1/2 cup mixed greens
2 tablespoons pesto
1 tablespoon lime juice
Season the Tilapia. This is where you can get creative. I used fine herbs seasoning. What that is a mixture of, is beyond me, but it's pretty useful when you don't want to search for the perfect blend.
Coat the skillet in an even layer of non-stick spray.
On medium heat, grill the fish (one at a time), cooking evenly on both sides. When cooking the last fillet, throw in the mushrooms and let them cook at the same time. Toss the mushrooms regualrly to avoid burning. Pour the lime juice over the fish when it's almost done cooking.
To season your "fries", again you can get creative. I used parmesan bread crumbs mixed with Italian Seasoning. Once your fries are seasoned, lightly fry them just as you did the fish and mushrooms.
Assemble your sandwich with the fries on the side. Lightly drizzle the pesto on top and serve!