Oven-baked edamame felafels

We tend to have at least one meat-free day a week. It isn’t necessarily ‘planned’,  as such, it just tends to work out that way when we are deciding what our dinners will be for the week. Be it tofu, or perhaps beans, the choices seem to be relatively endless.

One vegetarian product that I always make sure we have in the freezer is edamame. For not only are they great as a snack, or tossed through a salad, but I love using them as ‘base’ in recipes that call for beans. On this particular occasion (which in the interests of full disclosure, was a month or so ago now) edamame starred alongside chickpeas to create some tasty felafels.

And not only were they tasty, they were oven-baked – meaning that they were a healthy version too.

Simply – edamame (defrosted and podded), combined with chickpeas, pistachios, lemon zest and juice, garlic and some spices. Shaped into balls and baked for 30 minutes or so – or until golden brown and lightly crispy.

We served the felafels with wholemeal pita pockets and salad, with a good amount of natural yogurt and hummus on the side- resulting in a rather tasty vegetarian dinner. 

You can find the recipe I used here. 

What about you? What is your favourite vegetarian meal?

Radish, Feta and Grain Salad

You might think that all we have eaten lately is treats. Sure we have had our fair share of slices, sweet treats and cocktails, but I can assure you that we have been balancing out the indulgence with lots of tasty summer salads too. Or attempting to, at least.

This pretty little salad was inspired by one I came across in a recent Taste magazine edition – you can find the recipe online here.  Immediately I was drawn to its vibrant colours, and the fact it included a current love of mine (radishes) was also a big draw card.

I slow cooked the lentils and pearl barley as directed, with the bonus of lots of leftovers to use in lunches and dinners the following days. I swapped rocket for baby spinach, for that was what I had on hand, and used feta in place of goats cheese. The result being a tasty salad, that was packed with flavour and crunch.

On this particular occasion we served the salad as a side dish. Although I think it would have made a tasty meat-free meal on its own too – with the grains offering lots of substance.

And did I mention how pretty it was??

Fancy Fruit Platter

With the festivities of the Christmas season now in full swing, I wanted to share with you one of my favourite additions to the family breakfast table.  For when the sun is shining, and day ahead is filled with family and celebrations, we like to keep things light and simple at breakfast time (no doubt saving all important calories for later in the day).

Namely – a Fancy Fruit Platter.

Put a bowl of whole fruit in front of me, and I will look at it with relative ambivalence. But slice the fruit and make it into a salad or a fruit platter? Well you won’t keep me (or the kids!) away from it.

On this occasion we filled the platter with all the wonderful seasonal fruits the market had on offer.  Mango, melon, pineapple, pear, passionfruit, kiwi fruit, apricots, nectarines, strawberries, grapes and blueberries.

Served with some lovely vanilla bean yoghurt and honey granola, and we had ourselves quite the delicious start to the day.

Spiced pork, pineapple and bean salad bowl

I think I need to start a salad bowl series. For with the warmer weather lingering on, salad bowls continue to make a regular appearance at dinner time.

The basis is generally the same – a protein, some sort of carbohydrate or other filler and, of course, lots of salad.

On this occasion, a spice-rubbed pork was the star of the show. A protein that I turn to quite often not only because it is quick to cook but its also nice and lean.

Beans added some filler, grilled pineapple gave the whole bowl a certain ‘zing’ and the rest of the bowl was filled with lots of salad and other goodies.

Another tasty addition to what’s fast becoming my salad bowl addiction!

Spiced pork, pineapple and bean salad bowl (serves 2)

  • 250g pork fillet
  • 1tbs olive oil
  • 1 tsp mixed spice
  • 1/2 tsp chilli powder
  • 6 pineapple slices
  • 2 tbs brown sugar
  • 1 small can of black beans, drained and rinsed
  • 1/2 red onion, diced
  • 1 tomato, diced
  • 1/2 tsp minced garlic
  • 1tsp lime juice

To serve: coriander, avocado (diced), mesculin and shredded coleslaw (I bought a plain pre-cut bag, and added my own dressing of a little natural yoghurt and dijon mustard).

  1. Preheat oven to 200C and line a baking tray with paper.
  2. Combine oil and spices in a shallow bowl, then add pork – turning to coat. Allow to marinate for an hour or so if you have time.
  3. Place the pork fillet on teh tray and bake for 20 minutes or so or until cooked through. . Remove from oven. Transfer to a heatproof plate and cover with foil. Set aside for 5 minutes to rest.
  4. Meanwhile, sprinkle the pineapple slices with the brown sugar and grill until golden.
  5. To make the bean salad: combine the beans, tomato, onion, garlic and lime juice and coriander. Season to taste.
  6. Divide greens, coleslaw, bean salad, pineapple and avocado among serving bowls. Top with sliced pork and coriander.

Buffalo Chicken Salad with Healthy Ranch Dressing

There have been a lot of salads for dinner in the MCP kitchen of late, but the warmer weather brings with it my general craving for salads. Something cool and crunchy, with an added protein, and a nice homemade dressing – yes nice healthy end to the day when I don’t feel like turning the oven on.

This recipe for a Buffalo Chicken Salad that I came across here caught my attention. A spicy chicken, served on a bed of lettuce, carrots, celery and crunchy gala apples.But instead of going with a store-bought ranch dressing, I decided to make my own – with a couple healthy tweaks.

Greek yoghurt in place of mayonnaise, spiced up with garlic powder, mustard powder and a bunch of fresh herbs. And after playing around with the ingredients for a while, I soon had a blend that I will be sure to make again.

Tangy from the yoghurt, and packed with flavour owing to the fresh herbs, this is one versatile dressing! I think you could quite easily use it as a dip too – just add a little less water…

Healthy Ranch Dressing

  • 1 cup natural yogurt
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • a handful of chopped fresh herbs (I used parsley, chopped dill and basil)
  • salt & pepper to taste
  • 2 tbs water*
  1. Combine all ingredients with 1 tbs water. Add more water if you would like a thinner dressing (or keep it thicker if you are using it as a dip).
  2. Store in the fridge until ready to use.

Teriyaki Beef Skewers

IMG_1062 As one might expect, warmer weather leads to salads for dinner in our house. Gone are the days of slow cooked stews, and hearty casseroles, replaced with a lighter salad + protein combination that will more than likely continue throughout the whole of summer. The added bonus being that while I generally throw together the salad, Mr BBB does the cooking on the BBQ! On this occasion, I found inspiration in a recent Healthy Good Guide Edition. Teriyaki Beef Skewers with a pickled carrot salad. For the beef, I sliced a piece of rump steak – and marinated it in a combination of garlic, 1 T soy sauce, 1 T mirin and a teaspoon of sugar – set aside for half an hour or so, then threaded onto some metal skewers. IMG_1055IMG_1058 As for the ‘pickled carrot salad’ – well this was pretty simply too. A couple carrots – sliced using a peeler – then combined with lime juice, fish sauce, sugar and a small splash of rice bran oil.  Set aside. IMG_1056 After half an hour or so, I added the carrots to the other salad ingredients – lettuce, red onion and some wholemeal noodles (softened). IMG_1060 Then it was time to bring it all together. Salad, piled high, then topped with a couple of the skewers (that Mr BBB had grilled to perfection on the BBQ). IMG_1061 Quite a mammoth meal, in the end, but packed with freshness, crunch and flavour. Just perfect for Spring-time, really. IMG_1063 What about you? What’s a favourite salad combination of yours?