Mediterranean Vegetarian Epicurean

Sean's Falafel & Cucumber Sauce
I found this on Allrecipes.com and loved it!!!

• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 1 onion, chopped
• 1/2 cup fresh parsley
• 2 cloves garlic, chopped
• 1 egg
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 dash pepper
• 1 pinch cayenne pepper
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1 tablespoon olive oil
• 1 cup dry bread crumbs
• oil for frying

Cucumber sauce

• 1 (6 ounce) container plain yogurt
• 1/2 cucumber - peeled, seeded, and finely chopped
• 1 teaspoon dried dill weed
• salt and pepper to taste
• 1 tablespoon mayonnaise

1. In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
2. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
3. Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
4. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.

fyi:
You can make a healthier version by baking the falafel patties instead of frying them. Just bake patties at 400F for 20 minutes then turn over and baked for another 8-10 minutes.

Italian vegitarian epicurean III

Spinach Lasagna

• 9 dried lasagna noodles

• 1 cup chopped onion (1 large)

• 1 cup sliced fresh mushrooms

• 4 cloves garlic, minced

• 2 T butter

• 1 7 oz jar roasted red sweet peppers, drained & chopped

• 1 10 oz packages frozen chopped spinach, thawed and well drained

• 1 15 oz container ricotta cheese

• 1 cup shredded mozzarella cheese

• ½ cup grated parmesan or romano cheese

• 2 beaten eggs

• 1 t dried basil

• ½ t dried oregano

• 1 30 ½ oz jar spaghetti sauce

• ¼ c grated Parmesan or Romano cheese
  

1. Cook lasagna noodles for 10 to 12 minutes or till tender but still firm. Drain noodles; rinse with cold water.
2. Meanwhile, in a large skillet cook onion, mushrooms, and garlic in hot butter till tender but not brown; stir in sweet peppers. Set aside.
3. Pat spinach dry with paper towels. In a medium bowl stir together spinach, ricotta cheese, mozzarella, the ½ cup parmesan cheese, eggs, basil, oregano, and ¼ t pepper. Stir sweet pepper mixture into spinach mixture.
4. Spread ½ cup of the spaghetti sauce evenly in a 3 quart rectangular baking dish. Arrange 3 lasagna noodles over sauce. Layer with half the sweet pepper-spinach mixture and 1 cup of the spaghetti sauce. Repeat layers, ending with noodles. Spoon remaining spaghetti sauce sauce over the top. Sprinkle with1/4 cup parmesan (I also put mozzarella on top too).
   
5. Bake, covered, in 375 oven for 20 minutes. Uncover and bake about 10 minutes more or till heated through. Let stand 10 minutes before serving. Makes 8 main-dish servings.

FYI: I often use fresh bell peppers instead of the jarred kind.

Italian Vegitarian Epicurean II

Pasta with Fresh Tomato & Basil Sauce

• ¼ cup chopped onion

• 2 cloves garlic, minced

• 2 T olive oil or butter

• 3 lbs or 4 cups chopped tomatoes

• ¼ cup fresh basil, choped or 2 t dried Herb de Provence

• 6 oz pasta

• ¼ t salt & ¼ t pepper

1. For sauce, cook the onion and garlic in hot oil till onion is tender but not brown.
2. Carefully stir in tomatoes, ¼ t salt and ¼ t pepper. Bring to boiling; reduce heat. Simmer uncovered, 35 to 40 minutes or to desired consistency. Stir in basil. Cook 5 minute more.
3. Meanwhile, cook pasta according to package directions. Makes 6 side-dish servings.
4. Liberally sprinkle with Parmesan or Asiago cheese.
   

Italian Vegitarian Epicurean

Crumb-topped tomatoes

• 2 large tomatoes

• 2 T fine dry bread crumbs

• 2 T grated parmesan cheese or Feta (it gives it a great twang)

• 1 T butter melted

• 1 ½ t fresh or ½ t dried: basil, oregano, thyme, or rosemary (my favorite)

• 1/8 t pepper

• Dash garlic salt or onion salt

1. Remove stems and cores from tomatoes; halve tomatoes crosswise. Place tomatoes, cut sides up, in 2 quart square baking dish. Combine bread crumbs, cheese, butter, herb, pepper, and garlic/onion salt. Sprinkle atop tomatoes. Bake in a 375 oven 15 to 20 minutes or till heated. Makes 4 servings.