Falafel adventure

Every once in a while, I have to voice my opinion - this is not a new recipe but one of the experiences as we are on this adventure with a plant based diet.  The more I learn, the more I want to influence the important people in my life to eat less meat and less processed foods.

I thought I was making some progress with convincing my parents to eat less meat.  I know they will never eliminate it completely but I figured a few meat-free meals per week certainly wouldn't hurt them.  I introduced them to some store-bought falafels (chickpea balls which are seasoned and originate from the middle east - very tasty).  We heated them up, had them with some green salad.  I made a soy yogurt cucumber dill sauce to have with them.  They really seemed to like them.  Another time we had them in Pita Pockets as a sandwich - very good.

They bought more the next time they went to the store.

So, here I was thinking, this is great, I have convinced them to eat a few meat-free meals, maybe this will help their cholesterol levels, blood pressure.  It really could have some positive impact.

Then my Mom tells me, "Yes, the falafels were really good!  We had them with bacon and mayonnaise......."

Tofu Cutlets

2 packages of tofu, drained and sliced into 1/2" slices
1/2 cup barbeque sauce
1 cup whole wheat flour
1 teaspoon granulated garlic
1 pinch black pepper
1/2 teaspoon salt
1 cup water
2 1/4 cups whole wheat panko breadcrumbs
2 tablespoons Italian seasoning

Drain and slice tofu, place in large freezer bag with barbeque sauce and freeze overnight.  Take out of freezer to defrost.  Freezing the tofu changes the texture and including the sauce when freezing allows the sauce to permeate the tofu.

Prepare 3 shallow bowls for the breading process.
In the first bowl combine flour, garlic, salt and pepper.  Remove 1/4 cup flour mixture add to second bowl, gradually whisk in water until smooth.  In the third bowl combine breadcrumbs with Italian seasoning.

Dredge tofu slices in the flour mixture.  Shake off excess flour and dip into the flour and water mixture.  Shake off excess and dredge in the bread crumb mixture.  Set on lightly oiled baking sheet.

Bake Cutlets for ten minutes, turn and bake for eight to ten minutes more until golden.

Edamame Corn Salad

1 package frozen Shelled Edamame
1 package frozen Corn
1 1/2 cups cooked Quinoa
1 Roasted Red Pepper, diced
1/2 large or one small red onion, diced
Juice of one lemon
1/4 cup Olive Oil
3 garlic cloves, minced
Fresh ground Black Pepper
Sea Salt

Cook the edamame and corn to defrost.

Juice the lemon into a small bowl, add the minced garlic, black pepper and sea salt.  Slowly add the olive oil while whisking into the lemon juice.

In a large bowl, mix roasted red pepper, diced red onion, together with the corn and edamame.  Mix in the quinoa, Once all ingredients are combined, add the lemon olive oil mixture.

This can be served cold or warmed.