Falafels, Cumin-Roasted Vegetable Salad and Pumpkin Tofu Scramble

We needed lunch for our hike yesterday, so I made “Lightened-Up” Falafels from The Everyday Vegan. I’ve made these before, and I love them! They’re fat-free besides the tiny amount of oil you “fry” them in, and they’re chock-full of fresh herbs–parsley and coriander to be exact. I made the Tahini-Tamari Sauce to go with them, as Dreena suggests, and we had them in Trader Joe’s whole wheat pita with spinach and tomatoes while we lounged creekside!

I also made the Cumin-Roasted Vegetable Salad from The Angelica Home Kitchen cookbook, subbing eggplant for the fennel (EW FENNEL EW). It was such a simple recipe, but it really was delicious. Toasting your own cumin seeds makes all the difference.

My dad’s exact words were, “hiking lunches are a completely different experience with Nora…” :)

For dinner tonight, I was craving something exotic. I know this is random, but I wanted Celine’s Pumpkin Tofu Scramble!

Oh, I adore this dish so much. I added a pinch of cinnamon, some soy milk (for extra creaminess and to deglaze the pan), and a lot of vegetables–zucchini, bell pepper, and green bean–and served it over Trader Joe’s Sprouted Wheat Berry Toast with a tiny drizzle of maple syrup. It totally hit the spot! Seriously, guys, make this scramble if you want a nice change from your typical noochy one (although there is some nooch in here!)


11 responses to “Falafels, Cumin-Roasted Vegetable Salad and Pumpkin Tofu Scramble

  1. Sophia.Pflieger

    That cumin roasted veggie salad looks so tasty!

  2. Your hiking meal looks delicious, especially that roasted veggie salad!(I HATE fennel too, yuck!) Definitely a lot more creative than something I would have packed for a hike. I probably would have just made sandwiches, lol.The ice cream you asked about on blog is an adaption of the cashew-banana ice cream in "Eat, Drink, & Be Vegan." I used peanut butter instead of cashew butter and cut the amount in half, so the banana flavor really comes through.

  3. Yum! I wanna go hiking with you so I can eat all that goodness. And it would be fun! I'm totally with you on subbing eggplant for fennel. Fennel freaks me out even though I'm pretty sure I've never tried it…except one time when I accidentally bought Tom's of Maine Fennel Toothpaste (icky times ten!!).I'll have to try Celine's Pumpkin Tofu. That sounds so good.

  4. Yum! That vegetable salad looks beautiful!

  5. It sounds as if you had a great time! That pumpkin tofu scramble looks so good! I've copied out the recipe and added your extras. I plan to make it VERY soon!

  6. Jen aka Jewbacca

    lookin' good nora! and btw, i feel the same way about fennel. just like beets: could never get myself to really ever like it.

  7. All you sissies can send your fennel over this way. It has the same flavor as black licorice and jelly beans, which only a chosen few of us truly appreciate. I HEART FENNEL! Also, way to go on the portable falafel. Great idea for summer picnics!

  8. Lisa (Show Me Vegan)

    Fennel is VERY EW! Good call on that one. The scramble and salad look amazing!

  9. The falafels look really great – I wonder why I haven't made them yet. I agree that fennel is ewww!It's nice you got to spend a wonderful day with your dad.

  10. Wow, I'm going hiking with you! Very cool that you got to be with your dad , too. I miss mine :)

  11. So, where's the secret to the "Lightened Up Falafels?" It sounds like you adapted the recipe enough to make it your own…and share?I'm a new reader, but love your ideas…trying to be more vegan, but living in Argentina we don't have a lot of the options that exist in the states (tempeh-what?!). So, I settle for being vegetarian, and am taking the time to wean myself from cheese…but I need recipes!(Or a good vegan cookbook recommendation, that refrains from anything fancy would be a close runner up.)

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