It seems like every couple months I reach this point of 'NOTHING TASTES GOOD, What am I going to eat?' It is such a sad moment. It isn't a habit of mine to eat out these days, especially because I'm plant based majority of the time. Most take out is too greasy, salty, and simply not made with love! When the vibe of 'I don't have a taste for anything' hits, I search for new food and recipe ideas. Magazines or cook books are awesome resources for new ideas. There are also helpful cooking websites. One of my favorite websites is The Feel Good Foodie! Here are a few of my favorite dishes to make from 2021 that hopefully inspire your taste buds!
Now these are something Craig and I made over and over again last year. They are so delicious that Zucchini fritters will always be part of my food rotation. We do modify this recipe a bit by adding a plethora of vegetables into the mix, but this Zucchini fritter recipe is SO GOOD as is.
Soups are a staple in our house hold, especially in the winter months. It's filling, keeps you warm, and satisfies the soul. Not only that but you can always add cheese, toasted bread or croutons! This Lentil soup is packed with protein and love. You can always modify the seasonings to get the flavors you're looking for too.
This recipe is something that Craig showed me. We cut large flour tortilla in half. In a large pot add chopped carrots, potatoes, broccoli, really ANY vegetable you'd like to add. Save fresh onion and/or garlic to add a little later. When chopping your vegetables remember you'll be stuffing folded tortilla halves with these veggies so make sure they're chopped into small bits. When you add your chopped vegetables to your large pot, put the heat on low, pour in 2-3 table spoons of olive oil. Mix together then place lid on pot. Gather Cumin, Rosemary, Oregano, and Himalayan Salt. Stir your veggies then sprinkle with your seasonings into the pot then mix again. Place lid on top then let roast for 5-7 minutes or until soft enough for your preference. Add your onion and / or garlic about half way through your cook time. When your veggies are cooked and smelling fragrant, Turn stove off. Gather two small bowls/plates add water to one and olive oil to the other. You'll also need a baking sheet or air frying grate. On a large plate or cutting board place your tortilla halves with the flat side up. Fold one corner 2/3 of the way over to the curved edge. Rub water on the folded side then fold the other corner in. Your Tortilla should look like a triangle now. Press the two folded side together. You can even press the tips of a fork into the surface to really secure them together. Lift your triangle with the curved, open edge up. Then add a pinch of cheese into the tip and fill with your cooked seasoned veggies! Leave about a half inch to the top available so you can fold them in, closing your samosa. Use your finger to put water on the first folded edge before you fold it closed. You can use your fork to press this closed edge down for reinforcement. Dip samosa in the olive oil spreading the oil across all sides then place on a baking sheet or into the air fryer 3 or 4 at a time. Bake or air fry for 10/15 minutes or until your desired crispiness. Let cool and ENJOY!
Smoked Mozz & Veggy Air Fried Pizza
We've been exposed to the best cheese ever - Smoked Mozzarella. This cheese is made by a lovely small business named Murray's. Have your tried this before? We get ours from Kroger. It's the best cheese to make at home pizzas! This is probably our most frequently made dish. It's simple to make, cooks up fairly quickly and always hits the spot. We use wheat greek pita bread as the crust some times we spread a couple drips of olive oil across the surface. Then sprinkle garlic powder, Oregano, Parsley, and rosemary onto the bread. Cover the surface with chopped poblano pepper, baby bella mushroom, onion, fresh parsley and any other topping you desire. Shred your fresh mozzarella, we recommend smoked mozz, the cover your toppings with cheese! You can add your cheese first and put the toppings on the very top if that's your jam. Heat oven to 400 degrees or put into your air fryer on broil. Cook until bubbling and crispy on top. Its soo good! If you want to take your pizza to the next level top with parmesan!
Chickpea Pasta Cheesy Alfredo
This recipe is my most recent binge worthy creation. Apologies that this is less of a recipe and more of a description of this dish. Why chick peas? It's got great protein and it's higher in fiber than regular pasta. We boil a box of pasta made of chick peas with sautéed poblano peppers, baby bella mushrooms, chopped broccoli and onion. You can add literally any veggie to this mix. I like to season the veggies with rosemary, garlic, and freshly cracked salt. The sauce is oat milk based. I'll pour a generous amount of oat milk into a pan, you can melt half a stick or a quarter of a stick of butter in there but it's not required. Using a whisk I mix in about 1/4 cup of chickpea flour. It's important not to over heat the sauce and to constantly whisk it! As this mixture of oat milk and chickpea flour heats up and begins to steam start adding parmesan cheese. We use Sartori Parmesan. Whisk the whole time and add parm until your sauce is thick. You'll want the cheese to be well mixed in and fully melted. If it's a little clumpy that is ok but the clumps can be avoided with whisking!! You can season the sauce with garlic powder, oregano, pepper, or any mixture of seasonings you like. I like to mix the pasta and the cheesy Alfredo sauce together. Some times I mix it all in. You can easily add chicken, shrimp or any meat you desire to this dish too. Sorry no pics of this dish! It gets eaten too quickly. Perhaps I should type up a precise recipe. What do you think?
Recipes I Want To Try
About the Author
Megan LaCroix also known as Citrine is the daughter of a Navy Veteran. She’s lived all over the US but has roots in Michigan where her family is from. Spending summers in Northern Michigan exploring nature inspired her to create art work starting with jewelry and photography. She’d spend hours looking for rocks and creating assorted beaded jewelry with her sisters. In 2014 She graduated from University of Michigan School of Art & Design with a BFA then moved to Detroit where she is currently living and working. She is a multi-media artist with ever expanding skills but is best known for her jewelry, screen printing, photography, and paintings. Detroit Graffiti has a significant influence on her painting and drawing style. She’s participated in ArtPrize 2015 & 2021 and currently has a studio in the Village Arts Factory of Canton, MI.