Ingredients (serves 2-3)
4 Bite Me Fine Foods Vegetarian Falafels 3⁄4 cup brown rice 1/3 cup peas 1⁄2 cup chopped carrot 1⁄2 cup zucchini 1/2 cup purple cabbage 1/3 cup green onions (sliced) 3 tbsp organic tamari (or to taste) 2 tsp minced garlic (or 3 if you prefer more) Olive oil (for cooking) Method Boil brown rice until cooked. Remove from heat. In a saucepan heat olive oil and fry carrot, zucchini, onion, cabbage, peas and garlic. When vegetables are cooked through, add the rice mixture to the vegetable mixture. Add tamari and fry until mixture is blended. In a sandwich press, heat falafels for 1 minute or until crisp. Slice falafels into quarters and mix through rice mixture.
Ingredients 4 medium capsicums 1 cup cooked brow rice and/or quinoa 1⁄2 cup corn 1⁄2 can crushed tomatoes 5 Bite Me Fine Foods Veggie Patties 1⁄4 red onion, chopped 1 clove garlic 1 tsp cumin 1⁄4 tsp paprika 1⁄4 tsp oregano 1 tsp coconut sugar 1⁄4 tsp of salt, or to taste Parsley to taste (optional) Method Preheat oven to 180 degrees. In a medium size pan, heat olive oil, cumin, garlic, paprika and oregano until Add crushed tomatoes, corn and coconut sugar while stirring continuously. Add rice/quinoa and onion. Reduce heat and simmer until mixture is well With a fork, mash Bite Me Fine Foods Veggie Patties until they resemble Slice tops off capsicums and remove seeds. Divide tomato/rice mixture among capsicums (filling up 3⁄4 of the way). Sprinkle Bite Me Fine Foods Veggie Patties to fill up the remaining 1⁄4 of each capsicum. Place tops back on capsicums. Bake in a cake tin or baking dish for 15-20 minutes.
Ingredients (serves 2)
4 Bite Me Fine Foods Spicy Quinoa Falafels 2 wholegrain wraps 1 tomato, sliced 1⁄2 avocado, sliced 1⁄2 cup baby spinach 1⁄4 cup alfalfa sprouts 1/3 cup sweet corn 1/3 cup black beans For the Dressing:
1⁄4 cup organic mayonnaise (or egg free vegan mayo) 1⁄4 teaspoon chilli powder 1⁄4 teaspoon paprika 1⁄2 teaspoon fresh lemon juice Method In a sandwich press, heat falafels for 1 minute or until crisp. Assemble wraps – divide ingredients evenly between two wraps. Fill wraps with tomato, avocado, baby spinach, alfalfa sprouts, sweet corn and black beans. Place 2 Spicy Quinoa Falafels on each wrap. In a small bowl, combine chilli, paprika, lemon juice and mayonnaise. Mix well until combined. Drizzle dressing over wrap contents. Fold wrap and enjoy.
Ingredients 1 can diced Italian tomatoes 6 Bite Me Fine Foods Vegetarian Falafels 1 brown onion, sliced 1⁄2 carrot, grated 1⁄2 zucchini, grated 1⁄4 cup organic red wine 1⁄4 cup water 1 tsp basil 1 tsp oregano 2 tsp coconut sugar Salt + Pepper to taste Spelt Pasta (to serve 2) Olive oil for cooking Method Heat olive oil in a medium sized fry pan. Cook onion, carrot and zucchini until soft. Meanwhile, boil spelt pasta in a saucepan. Add red wine and water followed by diced tomatoes. Once slightly reduced, add basil, oregano, coconut sugar and salt + pepper to taste. In a small saucepan, lightly fry Falafels for 1 minute on each side. Strain pasta. Serve with falafels on top of pasta and tomato mixture. Alternatively, slice falafels into quarters and add to mixture. Add Parmesan cheese (for vegetarian) optionally.
Ingredients 5 Bite Me Fine Foods Green Lentil Falafels 500g potatoes 100g mixed nut butter (or cashew butter) 1 large avocado 2 small red onions, chopped 1 clove garlic 2 teaspoons fresh organic chives, finely chopped Juice of 2 limes 2 tbsp fresh parsley, finely chopped 2 tbsp fresh dill, finely chopped 1 tbsp 100% pure maple syrup Himalayan rock salt to taste Method Boil potatoes in salted water until soft (for about 10-15 minutes). Remove from heat, drain water and set aside. For the dressing: In a small bowl combine nut butter, avocado, onion, chives, garlic, parsley, dill, maple syrup and lime juice. In a small saucepan or sandwich press, heat falafels for 1 minute. Break Green Lentil Falafels until they resemble breadcrumbs and add to mixture dressing mixture. Assemble potato salad – add dressing and falafel mixture to potatoes and gentle fold until mixture is combined. Season with salt to taste.
Ingredients 5 Bite Me Fine Foods Organic Vegetarian Falafels 1⁄2 cup soaked bulgur wheat 2 tbsp lemon juice 1 1⁄2 tbsp olive oil (plus more to cook falafels) Salt to taste 2 bunches parsley, chopped 1 bunch mint, chopped 3 1⁄2 spring onions, thinly sliced 1 cucumber, sliced 1 large tomato, sliced 1/3 cup pomegranate 1/3 cup pistachios roughly chopped Method Soak bulgur wheat in boiling water until soft and drain. Pour lemon juice, olive oil and a pinch of salt onto bulgur and set aside. Chop parsley, mint, spring onions, cucumber and tomato and mix in a medium size bowl. Remove seeds from pomegranate, roughly chop pistachios and add to mixture. Add in bulgur and toss salad. Heat 1 tablespoon of olive oil in a saucepan on low heat. Fry falafels for Season with salt to taste. Add falafels to serve. Store in fridge.
Ingredients (Serves 6)
4 Bite Me Fine Foods Green Lentil Falafels (slice into quartes) 1 cup Arborio rice 1 small head of broccoli, sliced (optional) 200g mushrooms, sliced 200g butternut pumpkin 1⁄2 cup of baby spinach 1 onion, sliced 1 large clove garlic 1 litre veggie stock Olive oil for cooking Parsley to serve Nutritional Yeast/Parmesan to serve Method Preheat oven to 200 degrees. Roast sliced pumpkin for 25 minutes or until soft. Remove, and mash. In a saucepan, cook mushrooms, broccoli, onion and garlic (in a drizzle of olive oil). In separate saucepan, bring stock to the boil. Meanwhile, once veggie mixture is cooked, add rice, spinach, pumpkin and wine. Slowly pour 1-2 cups at a time of stock into veggie/rice mixture. Continue to boil until liquid has reduced and rice is cooked. Heat 4 Bite Me Fine Foods Falafels in a sandwich press or fry pan, slice into quarters and stir into risotto mixture. Serve with parsley and nutritional yeast.
Ingredients 6-8 Bite Me Fine Foods Vegetarian Falafels 1⁄2 cup coconut cream 1 cup brown basmati rice 3⁄4 cup veggie stock 2 tbsp tomato paste 1⁄2 zucchini, grated 1 small carrot, grated 1⁄2 onion, chopped 2 garlic cloves, minced 1 tsp cumin 1⁄2 tsp garam masala 1⁄2 tsp turmeric Salt + Pepper Method Boil Rice In a medium size saucepan, cook onion and garlic until translucent. Add carrot, zucchini, cumin, garam masala and turmeric. Add coconut cream, veggie stock and tomato paste. In a small saucepan, heat falafels by lightly frying on each side in olive or coconut oil. Remove from the heat. Add falafels to mixture, reduce heat and simmer until mixture reduces. Season with salt and pepper. Serve with brown basmati rice.
Ingredients 6 Bite Me Fine Foods Veggie Patties 1 cup whole wheat cous cous 1⁄2 parsley, chopped 1⁄2 red onion, finely sliced 1 tbsp fresh lemon juice 2 tbsp olive oil 1/3 cup walnuts, chopped 1 medium size beetroot 1⁄4 cup pomegranate seeds 1⁄2 cup spinach Salt to taste Method Soak 1 cup of cous cous in 1 cup of boiling water until softened. Season with salt and set aside. Boil beetroot in a medium size saucepan for 25 minutes or until soft. Remove from heat, peel and slice into small squares. In a sandwich press, heat Bite Me Fine Foods Veggie Patties until crisp on each side. Slice into halves. Add parsley, walnuts, beetroot, pomegranate, spinach onion, lemon juice and olive oil to cous cous. Fold in Veggie Patties. Posts navigation 
