translation: yummy

I’ve never made falafel before – I’d never even had falafel until last night – but I’m told (by certain family members that have tried it before) that this falafel tastes right. And by right, I mean, delicious.

I used the Crockpot Falafel recipe from Stephanie’s A Year of Slow Cooking (an absolutely fantastic resource if you’re wanting to use your crockpot more). Only instead of bread crumbs I used whole wheat flour, and instead of the crockpot I used the stovetop.

It turned out just enough falafel for each of us to have a couple (Stephen, sadly, missed out). So I’ll definitely need to double or triple the recipe when we make these again.

Because we will definitely be making these again.

As in, Tofu, Lettuce and Tomato sandwiches: easy to make, healthy to eat, and really, REALLY delicious. A lot like our other favorite fasting food, Crispy Black Bean Tacos.

You may not believe that tofu could be this good.

You would be wrong.

Step 1: Dip slices of extra firm tofu in a marinade of oil and soy sauce (or, in this case, oil and Bragg’s Liquid Aminos) and arrange on foiled baking sheet.

Step 2: Broil on HIGH until crispy.

Step 3: Serve with veggies (we like to add onions for zing)

Step 4: Scarf.

Repeat as necessary.