MUSHROOM FALAFEL GYRO AND LEMONY GREEN BEANS
You won't miss the meat in this gyro-falafel mashup! Falafel is a Middle Eastern specialty made from ground chickpeas. This recipe adds mushrooms to give the falafel a meatier texture reminiscent of Greek gyros. It's served in a pita with tangy cucumber-yogurt sauce to add brightness.
Provided by Carla Hall
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the mushroom falafel: Preheat the oven to 450 degrees F.
- Cut the mushrooms into large chunks and spread on a large, rimmed sheet tray. Toss with the olive oil and thyme. Roast, stirring halfway through, until golden brown and a majority of the liquid is evaporated, 15 to 20 minutes. Allow to cool slightly.
- To the bowl of a food processor, add the chickpeas, panko, parsley, cumin, cayenne, garlic, egg, 1/2 teaspoon salt and the cooled roasted mushrooms. Pulse until finely chopped but not pureed (about 10 pulses), scraping down the sides of the food processor as necessary. Scoop 1/4-cup portions of the mushroom mixture and shape into 1/2-inch-thick patties.
- Heat a thin layer of olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until evenly browned, 3 minutes per side. Season with salt to taste.
- For the lemony green beans: To a small bowl, add the tarragon, lemon zest and 1 tablespoon salt. Mix to combine, then set aside.
- Bring a large saucepan of water to a boil and generously season with salt. Fill a large bowl with ice and cold water. Add the green beans to the boiling water and cook until crisp-tender, 2 to 3 minutes. Drain, then immediately transfer the green beans to the ice water. When cool, drain well and slice into 1/4-inch-thick pieces.
- Add the green beans to a bowl, toss with the olive oil and season to taste with the seasoned lemon salt; toss to coat. There will be leftover lemon salt.
- For the cucumber yogurt sauce: Stir together the cucumber, yogurt, sour cream, cumin, salt and garlic in a medium bowl.
- To assemble: Brush the pita with olive oil. Toast over an open flame or in a pan set over medium-high heat, turning occasionally, 1 minute. Toss the cut tomatoes with a drizzle of olive oil and a pinch of salt. Cut each pita in half, then stuff with the cucumber yogurt, 2 falafels, more cucumber yogurt, the lemony green beans and cherry tomatoes. Serve with more cucumber yogurt on the side if desired.
LEMONY GREEN BEANS
Every summer, Pop raises green beans and I love them. I'm always on the lookout for other ways to fix them in place of cooking them with bacon until soft, even though that is my favorite. Gotta have something different every once in a while. Lemon goes so well with green beans and this recipe sounded like a wonderful way to use fresh green beans. Source: First Magazine
Provided by Redneck Epicurean
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a partially covered microwave-safe dish, microwave green beans and 1 tablespoons of water for 4 minutes.
- In a skillet over medium heat, cook the onions and garlic in the oil for three minutes or until lightly browned.
- Add green beans and 2 tablespoons lemon juice and cook until tender, stirring occasionally.
- Stir in the salt and pepper. Sprinkle with 1 tablespoons lemon zest.
Nutrition Facts : Calories 111.9, Fat 6.9, SaturatedFat 1, Sodium 589.6, Carbohydrate 12.5, Fiber 4.4, Sugar 3.1, Protein 2.5
GREEN BEANS WITH MUSHROOMS
This is a tried-and-true favorite! After I first tried this recipe, my family liked it so much they requested it at least once a week! Luckily, it's easy to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.
Nutrition Facts : Calories 75 calories, Fat 4g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
LEMONY GREEN BEANS WITH SHIITAKE MUSHROOMS
Adapted from a Bon Appetit recipe - the original did not include lemon. Serving size is based on a holiday meal, it probably serves half as many if it were your only vegetable dish. Note: you can rehydrate dry shiitake mushrooms if you can't find fresh. Thank you to LifeIsGood for putting this in her best of 2015 collection!
Provided by Maito
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt tub margarine in a nonstick skillet over medium high heat. Add mushrooms and sauté for about 5 minutes. Remove and reserve, covered.
- Add shallots and garlic to the pan and sauté until they soften, about 2 minutes.
- Add green beans and toss to coat. Add lemon juice and wine, cover, and simmer on low until most of the liquid evaporates, about 10 minutes. Be careful not to overcook them, the beans should be crisp-tender.
- Add mushrooms back in and warm for about 1 minute. Season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 53.9, Fat 1.7, SaturatedFat 0.4, Sodium 21, Carbohydrate 9.1, Fiber 2.5, Sugar 3.4, Protein 1.8
LEMONY GREEN BEANS
You can throw together this dish in minutes using ingredients you probably already have on hand. That's the beauty of it. -Jennifer Tarantino, Rutherford, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, heat chicken broth and oil over medium-high heat. Add green beans; cook and stir until crisp-tender. Sprinkle with lemon pepper. Serve with lemon wedges.
Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
FALAFEL MUSHROOM LOAF
This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices. A lemony tahini sauce takes the place of gravy and bright pomegranate seeds lend flair.
Provided by Katherine Sacks
Categories Mushroom Dinner Vegan Vegetarian Healthy Chickpea Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4-6 servings
Number Of Ingredients 24
Steps:
- Make the Meatloaf:
- Preheat oven to 350°F. Lightly coat a 8 1/2" x 4 1/2" x 2 1/2" loaf pan with cooking spray.
- Working in batches, pulse mushrooms, onion, garlic, coriander, cumin, and cardamom in a food processor, scraping down sides as needed, until coarsely chopped, 30-45 seconds; transfer to a large bowl.
- Heat oil in a large skillet over medium-high. Add half of the mushroom mixture and cook, stirring occasionally, until the edges begin to crisp, about 5 minutes. Transfer to another large bowl; repeat with remaining mushroom mixture.
- Meanwhile, pulse chickpeas in food processor until coarsely chopped; add to bowl with cooked mushroom mixture. Add egg, chickpea flour, cilantro, parsley, and salt and gently stir to combine, being careful not to mash mixture too much. Spoon mixture into prepared loaf pan and bake until edges are browned and center is completely set, 75-90 minutes. Transfer pan to a wire rack and let cool 30 minutes, then invert onto a cutting board.
- Make the Tahini Sauce:
- While meatloaf cools, purée garlic, tahini, lemon juice, salt, and 1/2 cup water in food processer until very smooth.
- Serve the meatloaf:
- Slice meatloaf into 2" pieces and transfer to a platter. Top with Tahini Sauce, pomegranate seeds, mint, and parsley.
- Do ahead
- Loaf can be made 3 days ahead; Tahini Sauce can be made 1 day ahead. Keep both chilled.
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