Ingredients:

• 2 cups of cooked rice or quinoa
• 6-8 bell peppers
• 1 can of black beans
• 2 tomatoes
• 1 1/4 cup of Monterey jack cheese
• 1/4 of a small onion
• 1/2 cup of enchilada sauce
• 2 teaspoons of cumin
• 1 teaspoon of salt
• 1 teaspoon of paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1/2 teaspoon of black pepper

Instructions:

1. First, start by draining and rinsing the black beans. Put them into a bowl and leave to the side.
2. Chop up the tomatoes and add them to the bowl as well.
3. Dice the onion and add that to the bowl with the rest of the ingredients, except for the actual bell peppers and 1/4 cup of the cheese.
4. Carefully cut off the tops of each pepper and take out the seeds and membrane.
5. Bring a pot of water to a boil and put the peppers in for just 1 minute to start the cooking process.
6. Then, take them out, scoop the mixture into each one, and then put them in a baking dish. Put 1/3 cup of water on the bottom so they steam in the oven, and cover them with the remainder of the cheese.
7. Bake at 400 F for 15-20 minutes and enjoy!

The post Tex-Mex Inspired Stuffed Peppers are Just What You Want Tonight! appeared first on falafelandcaviar.com.

Ingredients

• 1 hamburger bun
• 2 “chicken” patties of choice (we recommend fried cauliflower patties or seitan patties)
• 1 egg
• 2 teaspoons of olive oil
• 1 tablespoon of vegan or regular mayo
• 1 teaspoon of sriracha or another hot sauce
• 1 leaf of iceberg lettuce
• 2 slices of tomatoes
• Salt and pepper to taste

Recipe

1. First, start by putting the patties into a toaster oven or onto the skillet for the amount of time instructed on the package.
2. Then, heat up 1 teaspoon of olive oil in a regular or nonstick skillet. Crack the egg, let it cook for 4-5 minutes, and then cover the skillet for 1-2 minutes until the white has set by the yolk is still runny. Turn off the heat but keep it covered until serving.
3. Brush the buns with the remaining olive oil and toast in the oven or on the stove.
4. Shred the iceberg lettuce and leave to the side.
5. In a small bowl, mix up the mayo and sriracha, taste, and season with salt and pepper.
6. Finally, assemble the sandwich. Spread the sriracha mayo on both buns, then put down the chicken patties. Follow them with the lettuce, tomato slices, and finally top with the fried egg.
7. Enjoy!

The post This Vegetarian Chicken-Style Sandwich Will Knock Your Socks Off appeared first on falafelandcaviar.com.

Sweet Potatoes

Sweet potatoes make for the perfect base for nachos! All you have to do is cut the sweet potatoes into about 1/8 inch rounds, and put them on a baking sheet.

Cook the sweet potatoes for 20 minutes at 425 F and flip them half way through.

At the end, turn on the broiler for 1-2 minutes so they get really crispy.

Cover them in your favorite fixin’s and you’ll be in nacho heaven!

Zucchini

Zucchini is such a healthy vegetable, and they make for the perfect base to nachos because they can get really crispy and boost Latin-inspired flavors!

All you have to do is slice the zucchini into about 1/4 inch rounds. Lay them on paper towels and season each side with kosher salt.

Leave the zucchini for 10-15 minutes so the water can extract out of them and then press as much water as you can out of them with a paper towel on top.

Bake at 400F until they’re crispy, and you have your base!

The post Ditch Tortilla Chips for These Two Healthy Nacho Recipes appeared first on falafelandcaviar.com.

Ingredients

• 1 sheet of store-bought puff pastry
• 2 tablespoons of salted melted butter
• 2 tablespoons of basil
• 2 tablespoons of oregano
• 1 cup of shredded mozzarella
• 1/2 cup of parmesan
• 1 egg
• 1 teaspoon of water

Recipe

1. Take out the puff pastry sheet and let it thaw.
2. Once it’s at room temp, roll it out so it’s slightly bigger than it originally was.
3. Brush on the melted butter onto the sheet until everything is completely covered.
4. Sprinkle over the mozzarella first, and then half of the parmesan cheese.
5. Chop up the herbs and evenly sprinkle them over as well.
6. Using the rolling pin, press the filling into the puff pastry so it all stays together.
7. Cut to the sheet up into 12 equal strips and twist each one from the center to create a pretty twisted breadstick.
8. Put the breadsticks on a baking sheet and freeze for 20 minutes.
9. Then, brush on an egg wash of 1 beaten egg with the teaspoon of water and use the rest of the parmesan cheese to cover the breadsticks.
10. Cook for 10 minutes at 400 F until golden and enjoy!

The post Puff Pastry is the Key to these Scrumptious Cheesy Bread Sticks appeared first on falafelandcaviar.com.

Ingredients:

• 2 cups of cooked rice or quinoa
• 6-8 bell peppers
• 1 can of black beans
• 2 tomatoes
• 1 1/4 cup of Monterey jack cheese
• 1/4 of a small onion
• 1/2 cup of enchilada sauce
• 2 teaspoons of cumin
• 1 teaspoon of salt
• 1 teaspoon of paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1/2 teaspoon of black pepper

Instructions:

1. First, start by draining and rinsing the black beans. Put them into a bowl and leave to the side.
2. Chop up the tomatoes and add them to the bowl as well.
3. Dice the onion and add that to the bowl with the rest of the ingredients, except for the actual bell peppers and 1/4 cup of the cheese.
4. Carefully cut off the tops of each pepper and take out the seeds and membrane.
5. Bring a pot of water to a boil and put the peppers in for just 1 minute to start the cooking process.
6. Then, take them out, scoop the mixture into each one, and then put them in a baking dish. Put 1/3 cup of water on the bottom so they steam in the oven, and cover them with the remainder of the cheese.
7. Bake at 400 F for 15-20 minutes and enjoy!

The post Tex-Mex Inspired Stuffed Peppers are Just What You Want Tonight! appeared first on falafelandcaviar.com.

Ingredients

• 1 hamburger bun
• 2 “chicken” patties of choice (we recommend fried cauliflower patties or seitan patties)
• 1 egg
• 2 teaspoons of olive oil
• 1 tablespoon of vegan or regular mayo
• 1 teaspoon of sriracha or another hot sauce
• 1 leaf of iceberg lettuce
• 2 slices of tomatoes
• Salt and pepper to taste

Recipe

1. First, start by putting the patties into a toaster oven or onto the skillet for the amount of time instructed on the package.
2. Then, heat up 1 teaspoon of olive oil in a regular or nonstick skillet. Crack the egg, let it cook for 4-5 minutes, and then cover the skillet for 1-2 minutes until the white has set by the yolk is still runny. Turn off the heat but keep it covered until serving.
3. Brush the buns with the remaining olive oil and toast in the oven or on the stove.
4. Shred the iceberg lettuce and leave to the side.
5. In a small bowl, mix up the mayo and sriracha, taste, and season with salt and pepper.
6. Finally, assemble the sandwich. Spread the sriracha mayo on both buns, then put down the chicken patties. Follow them with the lettuce, tomato slices, and finally top with the fried egg.
7. Enjoy!

The post This Vegetarian Chicken-Style Sandwich Will Knock Your Socks Off appeared first on falafelandcaviar.com.

Sweet Potatoes

Sweet potatoes make for the perfect base for nachos! All you have to do is cut the sweet potatoes into about 1/8 inch rounds, and put them on a baking sheet.

Cook the sweet potatoes for 20 minutes at 425 F and flip them half way through.

At the end, turn on the broiler for 1-2 minutes so they get really crispy.

Cover them in your favorite fixin’s and you’ll be in nacho heaven!

Zucchini

Zucchini is such a healthy vegetable, and they make for the perfect base to nachos because they can get really crispy and boost Latin-inspired flavors!

All you have to do is slice the zucchini into about 1/4 inch rounds. Lay them on paper towels and season each side with kosher salt.

Leave the zucchini for 10-15 minutes so the water can extract out of them and then press as much water as you can out of them with a paper towel on top.

Bake at 400F until they’re crispy, and you have your base!

The post Ditch Tortilla Chips for These Two Healthy Nacho Recipes appeared first on falafelandcaviar.com.

Ingredients

• 1 sheet of store-bought puff pastry
• 2 tablespoons of salted melted butter
• 2 tablespoons of basil
• 2 tablespoons of oregano
• 1 cup of shredded mozzarella
• 1/2 cup of parmesan
• 1 egg
• 1 teaspoon of water

Recipe

1. Take out the puff pastry sheet and let it thaw.
2. Once it’s at room temp, roll it out so it’s slightly bigger than it originally was.
3. Brush on the melted butter onto the sheet until everything is completely covered.
4. Sprinkle over the mozzarella first, and then half of the parmesan cheese.
5. Chop up the herbs and evenly sprinkle them over as well.
6. Using the rolling pin, press the filling into the puff pastry so it all stays together.
7. Cut to the sheet up into 12 equal strips and twist each one from the center to create a pretty twisted breadstick.
8. Put the breadsticks on a baking sheet and freeze for 20 minutes.
9. Then, brush on an egg wash of 1 beaten egg with the teaspoon of water and use the rest of the parmesan cheese to cover the breadsticks.
10. Cook for 10 minutes at 400 F until golden and enjoy!

The post Puff Pastry is the Key to these Scrumptious Cheesy Bread Sticks appeared first on falafelandcaviar.com.