One of my favorite meals to cook involves Isa Chandra Moskowitz's Vegan with a Vengeance falafel & tahini sauce - served with romaine lettuce, tomato, & cucumber all stuffed into pita bread. If I don't have pita bread, I like to eat my falafel fixins as a large salad. To make it a feast? Try making some rice cooked with frozen peas & chopped red bell pepper, garnished with fresh parsley & fresh-squeezed lemon juice! Steam some broccoli & carrots for more veggie goodness!
Jenny's Notes: If you don't have bread crumbs, try using cracker crumbs (made by just smashin' up some crackers). You can also make your own bread crumbs by putting slices of bread into the oven at 200 degrees until thoroughly dry & hard (this can take 20-30 minutes, depending on the type of bread you use). If you don't have a food processor, try using a blender.
Jenny's Notes: This tahini dressing is so ridiculously delicious you'll want to smother it on everything. If you don't have a lemon, try using lime juice.
These foods aren't too heavy, so you aren't left with a stomach feeling weighted with bricks. This vegan falafel meal is bound to please everyone, soothing taste-buds into a warm satisfaction.