Falafel & Spinach LoMein with Wasabi Avocado Sauce / Curry Creole Snap Peas & Carrots
By making your own falafel from a mix or from scratch, you can bake instead of fry them. They won’t be as moist but will give you a great crunch underneath this uniquely decadent sauce.
|ON THE PLATE INGREDIENTS|
|Casbah Falafel mix* or homemade recipe here|
|Water per falafel mix directions|
|Lo Mein noodles, dry|
|1 package frozen spinach, defrosted and drained|
|1 small onion, diced fine|
|Basil flavored olive oil (or add fresh basil)|
|Cooking oil spray|
|1 tsp salt|
|1 tsp ground pepper|
|Daiya mozzarella cheese shreds (optional)|
*This mix is low in fat and has no controversial ingredients. It is fairly high in sodium so if you have time, always better to make from scratch.
Preheat oven to 375F. Combine falafel mix with water and allow to rest per package directions. Once all water is absorbed, add a sprinkle of olive oil to the mix and combine. Form into thin patties. Spray hot skillet with cooking spray and brown both sides of falafel patties. Adjust heat to allow patties to brown without burning for about 3 minutes on each side. While cooking, add in a 1-2 tablespoons of oil to help get that crisp outer surface. Remove from heat to paper towel to absorb any excess oil.
Place on cookie sheet or baking stone. Bake 10-15 minutes.
Cook Lo Mein noodles according to packaging direction al dente. Sauté onion in 1 tsp olive oil until soft, about 3 minutes. Add in spinach, sprinkle with a little salt, and continue to sauté with onion breaking up any clumps with a utensil. Toss pan ingredients with cooked noodles.
|SAUCE ON TOP|
|1 avocado, mashed|
|2 T lemon juice|
|1 T cilantro|
|1 green onion, chopped fine|
|1 T toasted sesame oil or chili flavored olive oil|
|2 tsp wasabi powder|
|2/3 cup Vegenaise|
|Salt to taste|
Combine all sauce ingredients together until mixed thoroughly. Warm sauce on very low heat in sauce pan. Only warm the sauce. Do not make it hot.
Layer the spinach noodle mixture, falafel patty, cheese shreds (optional) and drizzle one small ladle of warm sauce over the top.
Round out the meal with a light and fresh garden salad or if you’re feelin’ it, blow your socks off with this version of peas and carrots.
Curry Creole Snap Peas and Carrots
|2 vegetables & 2 seasonings|
|Fresh snap peas|
|Fresh organic carrots, julienned thick|
|Red curry powder|
|1/4 cup water (or less)|
|Cooking oil spray|
|Fresh ground pepper (optional)|
All that is required is a good knife and a large skillet. If you buy organic carrots, don’t peel them. The skin adds extra fiber and is good for you. Remove ends and cut carrots into 3 pieces. Then slice each piece lengthwise in half. Then slice each half again lengthwise. Now you have thick carrot sticks to beautifully complement the snap peas.
Spray the pan liberally with cooking spray. Stir fry the vegetables for 3 minutes over medium-high heat. Add water to skillet and cover allowing vegetables to steam for a couple of minutes. Uncover and drizzle olive oil and add just enough curry powder and creole seasoning to evenly coat vegetables. Creole seasoning has salt in it so don’t add too much at once.
Don’t overcook. Vegetables should still have a crunch. The color should remain vibrant.
No one should be hungry after this meal! The Lo Mein noodles balance out the dense falafel. Crumble the falafel over the noodles as a variation. Use oil only to flavor and go easy on the sauce. The flavor goes a long way.