Falafels and Eggplant Ratatouille

This weekend I’m pulling out an old favourite cookbook, Nikki & David Goldbeck’s American Wholefoods Cuisine.  I have the first edition, which came out in 1983, but the book is still on the market and came out in a second edition in 2006.

This is a useful book to have on hand, not only because of its complete collection of vegetarian recipes, but also because of its extra features, such as cooking techniques, vegetable chopping tips, and kitchen math information.  It also strives to be healthy—going for high fiber, low fat, low sugar, and low salt concoctions.

Another feature is that each recipe comes with menu suggestions.

What am I Cooking this Weekend?

I cook in advance on the weekend for Monday, for two reasons–I have time to cook on the weekend and  hydro rates are cheapest.  Usually I have leftovers for the rest of the week as well, which is wonderful!

Falafels (chick pea balls) served in pitas, with tahini sauce, and chopped lettuce.  I will be baking and briefly broiling, rather than deep frying the falafels.  The falafels can be made a number of ways:  with canned chickpeas aka garbanzo beans, from scratch with dried chickpeas,  or from a falafel mix.

To go with the falafels, I’ll follow the cookbook menu suggestion, and serve “Israeli Salad”, consisting  of chopped greens, green pepper, green onions, and tomato with a lemony olive oil dressing, and a sprinkle of crumbled feta cheese on top.

For dinner, I’ll cook Eggplant Ratatouille, Brown Rice, and Gomasio.  I may also serve some baked beans as a side.  The Ratatouille is a baked vegetable dish with cheese.   Gomasio, ground sesame seeds with salt, can be sprinkled on the rice for additional flavour, protein, and other nutrients.

Other Sources

Falafels, ratatouille, and gomasio are basic recipes with many versions.  To find vegetarian and vegan recipes, look at these websites: Vegweb.com  and Food.com.


Power Foods: Green Kale and Orange Vegetables (Ontheland photo)

2 thoughts on “Falafels and Eggplant Ratatouille

  1. I salute your meatless Monday. As a vegetarian, every little bit helps. Meat production has been highlighted as a major CO2 producer.
    So, yay.
    Meatless Monday is a great way to explore all the truly delicious things there are to eat.
    Your proposed menu sounds delicious!


    1. Thanks Denise. I think the Meatless Monday campaign is brilliant. It was originally a U.S. public health initiative that became an international campaign with a strong environmental slant. In fact some groups are promoting a Monday vegan diet because of the carbon emissions generated by the dairy industry (raising dairy cattle and chickens for eggs). I feel that while a vegan diet may be ideal, it is too much elimination and substitution for many people (all at once). Even if we reduce the amount of resources going into raising animals, and treat the animals we do raise more kindly, I think we’ll be making great progress. Janice


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