Fresh Baked Falafel

Hey guys! Welcome to my first recipe of 2021- I wanted to start the year off right and this recipe is SO GOOD. We’re making amazing homemade falafels that are packed with flavour and are super healthy too! All you’ve gotta so is follow three simple steps; blend, shape, then bake, and you can be poppin’ these bites of deliciousness into your very own mouth.

First off- blend! You’ve heard of a one bowl recipe, but have you ever heard of a no bowl recipe? Probably not until now, but that’s right- this recipe calls for no bowl and only one blender or food processor. All of the fresh and amazing ingredients for our falafels are being thrown in there and simply combined until a nice, even consistency is reached. I didn’t call these FRESH Baked Falafel just for fun either. We’ve got fresh parsley, freshly squeezed lemon juice, minced garlic, chopped onion, and so many other ingredients to make these chickpea nuggets come to life! I also used some oat flour to bind everything together, but if you prefer to use another kind of flour you can go ahead.

Step two- shape! I got out a little spoon, scooped tablespoon sized amounts of falafel mixture into my hands, and formed them into flat patties. This shape is the best for baking because the outsides get nice and browned while the inside still cooks all the way through. This step is pretty straight forward, and also fun and kind of messy.

Finally- bake! These babes bake for fifteen minutes on one side, then get flipped and bake for another fifteen. The result is a golden brown, toasty falafel that is amazing on or in just about anything. Bowls, salads, wraps, sandwiches; you name it, these will take it up a notch. I recommend making a double or triple batch, freezing them, and pulling them out when you want something fast and tasty.

Hope you enjoy these amazing Fresh Baked Falafels!! Let me know how they turn out when you give this recipe a try:)

Fresh Baked Falafel

Serves: Makes 9-10 Falafels

Total Time: 50 minutes

Ingredients:

  • 1 can of chickpeas, drained and rinsed
  • 1/2 cup fresh parsley
  • 1/4 cup oat flour
  • 1/2 a white onion, chopped
  • 2 cloves of garlic, minced
  • 1/2 tbsp tahini
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Add all of the falafel ingredients to a blender or food processor and blend until everything is completely combined.
  3. Scoop the mixture out from the blender by tablespoon fulls and form into discs about 1/4 inch thick. Spread them out on a parchment lined baking sheet.
  4. Place the falafels in the oven and bake for 15 minutes. At this point, remove the pan, flip the falafels, and then place them back in the oven to bake for another 15 minutes.
  5. Take the falafels out of the oven, let them cool, and enjoy in bowls, salads, wraps, or sandwiches, or just dip in hummus.

Have fun making and eating these Falafels! See you guys Wednesday with another great recipe:)

Yours Truly,

Olivia:)))

Roasted Winter Fruits

Hello! I’m sure you’ve heard me talk about my love for roasted veggies before- honestly I think that I could eat them all day. They get so tender and caramelized in the oven, making them the perfect addition to bowls, or one of my favourite stand-alone sides. However, when we’re talking about raw, uncooked veggies, I definitely prefer fruit. So I was thinking, what would happen if I roasted fruit?!!??! And, ladies and gentlemen, I can assure you that what happens when you roast fruit is PURE MAGIC.

Seriously. Magic. You get ten times the caramelization that you get with veggies because of the higher sugar content, and everything gets all soft, bubbly, and sweet. I roasted some nice in-season winter fruits that you might not think to roast. We’re talking grapes, mandarins, and apples, all of which release some beautiful juices and get amazingly tender. It all feels so Christmas-y and heartwarming!

There is so little prep that goes into this- just washing some grapes, peeling some mandarins, and roughly chopping an apple. I tossed everything in some allspice before roasting for some extra holiday flavour. Then it all goes in the oven for about forty minutes; this is where the enchantment happens. Halfway through the baking time, I took a fork and smashed some of those mandarins and grapes, just to get the juices flowing. Other than that, you just let those fruits do their thing.

Not gonna lie, I sneaked a few of these fruits right off the pan. They would be amazing over oats, yogurt, ice cream, cake, pancakes, waffles- you name it, these would make it better!! Feel free to add some more spices if you like as well- I know that cinnamon would be a welcome addition to the flavour explosion.

Hope you enjoy these festive fruits!

Roasted Winter Fruits

Serves: 2-3

Total Time: 45 minutes

Ingredients:

  • 1 Gala apple, chopped
  • 2 mandarin oranges, peeled and split into segments
  • 1 1/4 cup red grapes
  • 1 tsp ground allspice

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Add all of the ingredients to a bowl and combine. Spread out the fruits onto a parchment lined baking sheet.
  3. Place the baking sheet in the oven and roast for about 20 minutes.
  4. At this point, remove them from the oven and use a fork to lightly smash the mandarins and grapes, just bursting them so that the juices can escape. Place the pan back in the oven and roast for another 20 minutes.
  5. Take the fruits out of the oven, serve warm and enjoy!

Have a great weekend everyone! Can’t wait for more holiday recipes coming next week:))

Yours Truly,

Olivia:)))

Ginger Oat Cookies

It’s December, which means it’s time for the holiday baking to begin! I have yet to decorate my room which is kind of sad but last night I baked up some delicious cookies! Baking cookies is so fun and I haven’t done it in a while. I love cutting them out, and decorating them is just so relaxing! These Ginger Oat Cookies are made in one bowl and baked for 15 minutes so that you can get to icing them (my favourite part) in a snap.

I used so many tasty ingredients in this recipe! We’ve got ground walnuts, oat flour, maple syrup, and of course lots of ginger. The result is a golden-brown cookie that is deliciously crumbly and full of oat-y, Christmas-y flavour. And did I mention the chocolate icing?!!!??? It’s probably the easiest icing you’ll ever make- it only consists of cocoa powder, maple syrup, and almond milk. And it’s SO rich and delish! I piped it on to my little ginger-oat men (that’s what I’m calling them lol) and gave them cute faces and outfits:) You can adjust the amount of milk you add to it to make it thicker or thinner, depending if you want to spread it on like frosting, pipe on some details, or flood the whole surface. The chocolate goes so nicely with the warm spices in the cookie.

To start make these festive beauties, I simply mixed together all of my ingredients in a big bowl until it came together to form a nice dough; then I rolled it out, cut out my cookies, and baked them up. Super quick and easy! I cut my cookies into the shape of gingerbread men, but feel free to use any fun holiday-themed cutters:)

I love how healthy these cookies are too. They’re vegan, refined sugar free, and can easily be made gluten free if you use gluten free oats. The oat flour and ground walnuts can either be bought or easily made by throwing either oats or walnuts into a blender, which is what I did. The holidays are definitely about treating yourself, but if you’re looking for something a little lighter or that’s maybe a nice and nutritious Christmas snack, then these are for you.

I hope you enjoy these Ginger Oat Cookies! They’re so tasty and cute:)) I can’t wait to share more of my holiday baking with you guys so make sure to keep checking out my blog!

Ginger Oat Cookies

Serves: Makes about 12 Cookies (I used a cutter that was roughly 4 inches by 3 inches in size)

Total Time: 45 minutes

Ingredients:

For the Ginger Oat Cookies:

  • 1 cup ground walnuts
  • 2 cups oat flour
  • 1 tsp vanilla
  • 1 tbsp coconut oil
  • 1/2 tbsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 cup maple syrup

For the Chocolate Icing:

  • 2 tbsp cocoa powder
  • 1/2 tbsp maple syrup
  • 3 1/2-5 tsp almond milk (depending on how thick/thin you’d like your icing)

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Mix all of the cookie ingredients together in a large bowl. Use your hands to form it into a big ball.
  3. Place the dough on top of a large piece of parchment paper, and cover it with an equally sized piece. Roll it out with a rolling pin so that it’s about 1/4 of an inch thick. Remove the top layer of parchment paper and cut out shapes with cookie cutters, placing the cookies onto a parchment lined baking sheet.
  4. When you run out of room to cut more cookies, collect all of the excess dough into a ball and repeat step 3. Continue to do this until you have used up all of the dough, and you have a pan full of soon-to-be cookies in front of you!
  5. Bake the cookies in the oven for 15 minutes, until golden brown. Remove and let cool completely.
  6. To make the icing, mix together the cocoa powder, maple syrup, and 2 tsp of the almond milk in a small bowl. Gradually add more milk until you reach your desired consistency.
  7. Scoop the icing into a piping bag and cut a small hole at the bottom. Use this to pipe decorations on to your cooled cookies.
  8. Let the icing on the cookies harden and proceed to enjoy! These can be stored in the fridge for about 10 days, or frozen and thawed when needed:)

Have a great rest of your week everyone! I’ll see you Friday with another great recipe:)

Yours Truly,

Olivia:))

Pumpkin Oat Cookies

Yay I finally got my hands on some canned pumpkin! You get a break from the apple recipes for a while. These Pumpkin Oat Cookies are the first thing that I made when I cracked open that can, and I gotta say, they’re pretty good. All that pumpkin-y goodness mixed up with maple syrup and a bunch of spices- mmmmm!

This recipe is super versatile too, because it’s nice and healthy. No refined flour or sugar, plus it’s dairy free! So you can munch on these for breakfast, dessert, as a snack, or any other time that you’re craving that pumpkin spice:)

To whip these babies up, I just stirred everything together in a bowl, then formed the cookies on a baking sheet and baked them for 15-20 minutes. It doesn’t get much simpler than that! I topped mine with some pumpkin seeds, but you could use chocolate chips, raisins, or coconut, or even mix some of that stuff directly into the batter. Anyway you make em, these cookies are delicious and need to be on your TBB list! (To Be Baked). Hope you enjoy!

Pumpkin Oat Cookies

Serves: Makes about 12 Cookies

Total Time: 35 minutes

Ingredients:

  • 1 cup unsweetened pumpkin puree
  • 1/4 cup maple syrup
  • 2 1/2 cups oat flour
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ginger
  • 1 tsp vanilla
  • 1 egg
  • 1 tsp baking powder
  • A handful of pumpkin seeds for topping, optional

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a medium sized bowl, mix together all of the cookie ingredients until combined.
  3. Scoop out about a tablespoon of the mixture and roll it into a ball. It might be pretty sticky, but that’s ok. Place it on a parchment lined baking sheet and flatten into a cookie shape. Repeat until you have about 12 cookies.
  4. Press about 3 pumpkin seeds onto the top of each cookie and place the pan into the oven. Bake for 15-20 minutes, until the bottoms are golden brown.

I’ll see you guys on Friday! Until then, enjoy these awesome cookies:))

Yours Truly,

Olivia:)))

Vegetarian Stuffed Cabbage Rolls

I’m SUPER excited about this recipe it turned out really great:) I’m part Polish, so I grew up eating cabbage rolls a lot, and they’re pretty delicious. I had a couple of heads of cabbage in my fridge and thought I’d try and make a lighter, vegetarian version, and they’re AWESOME. In the filling I used mushrooms for some meatiness, as well as lots of onion, parsley, black beans, and oregano. All of this amazingness is wrapped up in some softened cabbage leaves, then baked in the simplest sauce you will ever make. These rolls are a win for meal prep, a vegetarian side dish, or main course.

Making these rolls is also really fun, because you get to stuff and roll them up. To soften the cabbage leaves, I boiled the whole head for around 5 minutes, then removed the outer leaves and continued the process until all of the usable cabbage was soft. Then you simply scoop some filling in the middle, fold in the sides, and then roll like you would a burrito. Once you get into your cabbage roll groove, you’ll be pumping out rolls like nobody’s business.

After carefully placing the rolls in a glass baking dish, you’ll cover them in sauce (which has only THREE ingredients), and bake them up until they’re a leetle bit crispy. You gotta love those slightly burned edges. And voila. You’re set with delicious food for the next while! These rolls are so healthy and hearty; they’ll keep you going all day long. I hope you get around to making these, because this is definitely one of my new favourite recipes. Happy rolling!:)

Vegetarian Stuffed Cabbage Rolls

Serves: 4-5 (Makes 20-24 rolls)

Total Time: 105 minutes

Ingredients:

For the Rolls:

  • 2 heads of green cabbage, about 1-2 pounds each
  • 2 tbsp of olive oil
  • 1 large white onion, diced
  • 2 cups of diced mushrooms
  • 2 cloves of garlic, minced
  • 1 cup of brown rice
  • 2 cups of water
  • 1/2 cup of packed parsley
  • 1 egg
  • 1 can of black beans, drained and rinsed
  • 1 tbsp of soy sauce
  • 2 tsp of dried oregano
  • Salt and pepper to taste

For the Sauce:

  • 1 6 oz can of tomato paste
  • 1 cup of unsweetened almond milk
  • 1 tsp of dried oregano
  • Salt and pepper to taste

Directions:

  1. Bring the water and brown rice to boil in a pot, then lower to a simmer, cover, and cook for 15-20 minutes. You want to rice to be slightly under cooked, as it will cook more in the oven later. Set aside.
  2. Heat the olive oil over medium heat in a large pan. Add in the onions, garlic, and mushrooms and cook, stirring frequently, until the onions begin to caramelize; about 10-15 minutes. At this point, stir in the soy sauce and season with salt and pepper, continuing to cook for another 2 minutes. Remove from the heat and dump into a big bowl.
  3. Add the brown rice, parsley, oregano, black beans, egg, and some more salt and pepper to the onion and mushroom mixture. Stir until combined and set aside.
  4. Bring a large pot of salted water to a boil. Use tongs to transfer a head of cabbage into it, and boil for five minutes. Remove the cabbage with the tongs and carefully remove the outer layer of leaves, placing them on a cutting board or wherever you plan to roll your rolls. Continue this process until all of the usable cabbage leaves are soft and ready to go.
  5. Take a leaf of cabbage and cut out any outstanding stem pieces at the base of the leaf that will make it harder to roll. Place a tablespoon of filling inside, and form it into a sort of log shape with your hands. Fold the two sides into the centre and then roll the cabbage away from you, forming a tight, burrito like roll. Place in a glass baking dish.
  6. Continue to fill and roll the cabbage until all of the leaves have been used up. If you have some extra filling and stem pieces, fry them up for a quick snack later:)
  7. Preheat your oven to 375 degrees Fahrenheit.
  8. Mix together all of the sauce ingredients in a bowl, and spoon the sauce evenly on top of the cabbage rolls.
  9. Bake the rolls uncovered for 40-45 minutes in the oven. Remove and enjoy!!

I can’t wait to make these delicious rolls again! Let me know if you try them out. See you Friday!!

Yours Truly,

Olivia:)))