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An interesting base recipe to develope on if you like falafel
Falafel Casserole
2-3 c brown rice
white sauce
1/2 box Falafel
1 8oz can mushrooms
Tater crowns/tots
Tahini sauce
Make brown rice
Make Falafel
Make Tahini sauce, blend these together:
1 c Tahini
2/3 c water
1/2 t salt
2 lemons, juiced
1 clove crushed garlic
2 T chopped parsley
White sauce
1/2 c flour
1 1/2 - 2 soy milk
s&p to taste
bring to boil, put rice in casserole dish. Mix white sauce, Tahini sauce, mushrooms together, pour on top of rice, place Falafel then Tater crowns on top. Cook at 350 30 min.
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nudda one... Makes 12 servings
1 red onion
8 cloves garlic
1/3 c corn
1/2 c bell pepper
1/2 c carrots, shredded
1/2 c whole wheat flour
3 T butter
1/3 c soymilk
2 c water
1 t salt
4 c brown rice, cooked
2 c falafel mix
Blend onion and garlic cloves in a food processor until pieces are not quite pureed. In a skillet over high heat, brown flour, add butter. Turn to low heat and stir until mixed. Add salt and soup base. Add extra salt, soup mix, or seasonings at this time if desired. Turn to medium high, let simmer to thicken while preparing vegetables. In another pan, brown onion and garlic mixture. Add corn, thinly sliced bell peppers, and shredded carrots. Stir vegetable mixture into gravy. Add cooked brown rice. Mix well. Make falafels. Line bottom of 9x13" casserole pan with flattened falafels. Cover with rice mixture. Crumble any remaining falafels over the top of the mixture. Cover with foil and bake at 350 degrees for 30-45 min or until vegetables are tender and casserole is heated through.
Falafel Casserole
2-3 c brown rice
white sauce
1/2 box Falafel
1 8oz can mushrooms
Tater crowns/tots
Tahini sauce
Make brown rice
Make Falafel
Make Tahini sauce, blend these together:
1 c Tahini
2/3 c water
1/2 t salt
2 lemons, juiced
1 clove crushed garlic
2 T chopped parsley
White sauce
1/2 c flour
1 1/2 - 2 soy milk
s&p to taste
bring to boil, put rice in casserole dish. Mix white sauce, Tahini sauce, mushrooms together, pour on top of rice, place Falafel then Tater crowns on top. Cook at 350 30 min.
~
nudda one... Makes 12 servings
1 red onion
8 cloves garlic
1/3 c corn
1/2 c bell pepper
1/2 c carrots, shredded
1/2 c whole wheat flour
3 T butter
1/3 c soymilk
2 c water
1 t salt
4 c brown rice, cooked
2 c falafel mix
Blend onion and garlic cloves in a food processor until pieces are not quite pureed. In a skillet over high heat, brown flour, add butter. Turn to low heat and stir until mixed. Add salt and soup base. Add extra salt, soup mix, or seasonings at this time if desired. Turn to medium high, let simmer to thicken while preparing vegetables. In another pan, brown onion and garlic mixture. Add corn, thinly sliced bell peppers, and shredded carrots. Stir vegetable mixture into gravy. Add cooked brown rice. Mix well. Make falafels. Line bottom of 9x13" casserole pan with flattened falafels. Cover with rice mixture. Crumble any remaining falafels over the top of the mixture. Cover with foil and bake at 350 degrees for 30-45 min or until vegetables are tender and casserole is heated through.
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