Huevos rancheros, baked egg rolls and falafel.

A breakfast, a lunch and a dinner.
Of course, these 3 meals were not eaten in one single day! That would be a bit much, don't you think?
Although it might be fun to go to Mexico for breakfast, China for lunch and the Middle East for dinner. But again, we're verging on piggishness here and that will not do!

Huevos Rancheros


Thanks to my vast knowledge of first-year-University Spanish, I can safely say the first word of the title means "eggs". I can also safely say, this meal is gooood.
Recipe inspiration from fortheloveofcooking-recipes.blogspot.com
though I didn't really follow the recipe.

Baked Vegetable Egg Rolls








Recipe from the same site. I like her blog because 1. she loves Mexican food, as the Mustards do 2. she is always looking for ways to cut out fat and make dishes healthier 3. she consistently has tasty recipes to try.
And OH MAMA, these are no exception! We didn't have enough filling (though we made it to the recipe, so if you make these, I would (at least, because, I mean, I can certainly deal with over-stuffed egg rolls!) double the filling for just as many wraps) but they were scrumptious, crispy without being greasy (though give me some greased up Vietnamese roll dips any day and I'll be beaming like a clown), definitely vegan and all other sorts of yummy.

Falafel




You know what? Mister M made both hoummus and falafel from a mix. And you know what? It was good! And we're not ashamed! Go buy yourself a box (or 2 if you want hoummus) and eat yourself a big, bad falafel in a pita.

We used:
whole grain pitas
hoummus
fried falafels
chopped tomatoes
shredded lettuce
homemade tzatziki sauce

Homemade tzatziki sauce (from The Vegetarian Cook's Bible):
1 english cucumber
1 1/3 c Yogurt Cheese (we used plain yogurt)
1 clove garlic, finely chopped (we didn't want to stink, so we omitted this and it was still good)
2 tbsp finely chopped mint (we didn't have any)
2 tsp freshly squeezed lemon juice
1/4 tsp salt
freshly ground pepper

1. Scrub cucumber (peel if not organic) and shred into a colander. Let stand in the sink or over a bowl for 30 minutes. Squeeze lightly to expel excess liquid.

2. In a bowl, combine cucumber, yogurt, garlic, mint, lemon juice, salt and pepper to taste. Stir to mix well. Taste and add more mint, lemon juice, salt or pepper as required.

And there you have it; a breakfast, a lunch and a dinner.