This is probably one of the most delicious things I've made myself in a LONG time. And it was pretty darn easy to make. One day, when I have free time again, I WILL be making more of this. No tinkering with the recipe--original turned out great. I was nervous about using raw egg in a sauce but it was totally amazing.
I tinkered with this one a lot, but still really liked the results. The original recipe here is vegan, but we used regular milk. I didn't have tahini or almond butter, so I used peanut butter, and tossed in some grated parmesan to help thicken the sauce. I also added a few dashes of Tabasco Chipotle Sauce for some heat and smokiness. Finally, we added smoked sausage for protein.
LOVE my veggie spiralizer.
Saw the Video for this on my Facebook feed and thought a) that looks easy, and b) I've got a ton of basil & tomatoes to use up. It was very easy, and delicious.
We made these while doing a one week Daniel Fast, and they were super tasty. I will probably make them again, but use egg as a binder, since they were kind of crumbly (couldn't use egg during the Fast). We definitely had to let them cook longer than what the recipe calls for to get them crusty enough on one side so that they could be flipped without falling apart (I'd say 4-6 minutes per side, rather than 2 minutes, but if you use egg as a binder that might change the cook time. Just make one first as a tester to figure out the times, and then fill your pan with patties after that.)
Served with a side of garlic green beans.
French Onion Soup
This was to satisfy a craving, and can only *sorta* qualify as semi-homemade. I had some canned French Onion soup, but wanted to step it up, so I sauteed some fresh onions first to caramelize them, then added the canned soup and brought it to a boil. Then I preheated my broiler, and set two ramekins on a cookie sheet. I cracked open a raw egg into each of the ramekins (a weird trick one of my Louisiana buddies taught me), added a little pepper, and then gently ladled the hot soup over the top of the egg (the heat from the soup & broiler will cook the eggs).
Next, I placed a 1 inch slice of french bread onto the top of the soup, and topped with 2 slices of Swiss cheese. Broiled just until the cheese was melted, and then, devour.