Guest Blogger | Dairy-Free Vegetarian Meals that Keep You Full - Part I

Sarah invited me to share some of my favorite dairy-free (Mr. Fleece is lactose-intolerant) vegetarian meals that "aren't rabbit food" and will actually fill Mr. Fleece up. Challenge accepted!

Despite my love of grilled chilcken, Greek yogurt, and artisan cheese, vegan cookbooks are actually some of the biggest sources of inspiration in my kitchen. I actively find myself seeking out plant-based recipes, not necessarily as a lifestyle choice, but because these recipes tend to be the most economical and have a greater proportion of vegetables and other health-promoting ingredients.

Inspired by the Mediterranean diet, one of my latest kitchen experiments has been perfecting an oven baked falafel. These patties are surprisingly easy to make, and form the foundation of two of my favorite plant-based meals.

Delicious Falafel Wraps
To make delicious falafel wraps, spread a whole grain pita or tortilla with hummus, then top with spinach, diced cucumbers, diced red onion, halved cherry tomatoes, and 2 falafel patties. To streamline mealtime after a busy work day, I bake the falafel patties ahead of time on the weekend, and have the diced veggies ready to go in the fridge. Simply warm the patties in the toaster oven and heat a pita or tortilla in the microwave or on the stovetop, then assemble the wrap. A single wrap with a small side (like dried apricots and pistachios) is usually enough for me, but for most adults with larger appetites, two wraps will do the trick.

Panzanella Salad
When tomato season is in full swing, I also love to use these falafel patties in a refreshing panzanella salad, along with red bell pepper, diced cucumber, fresh basil, and a simple dressing. The protein and fiber in the falafel make this a hearty, entree-worthy salad.

Eggs are also a great ingredient to have on hand to make meatless meals more filling, and are budget-friendly to boot. This Shakshuka Polenta with Chickpeas was a desperate creation I whipped up when my cupboards were bare, and has since become one of my favorite weeknight meals. All you need are whole grain corn grits or polenta, a can of chickpeas, a can of diced tomatoes, some eggs, and some harissa sauce. It is also easy to dial up the portion size according to your appetite, by adding another egg or cooking a bigger batch of polenta.

Up next...the most-cooked recipe of all time in my kitchen, amazing flavors, and a hearty breakfast.

- Kelly

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