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[quote=Anonymous]Once upon a chef has a really good homemade flalafal recipe.

Other ideas I like:

Lentil and carrot soup with barley or farro and some Cajun seasoning

Mini quiche

Fried rice with lots of veggies, scallions, ginger, garlic, sliced omelette, sriracha and the Trader Joe’s chili spiced peanuts

Sautéed mushroom empanadas baked (I use the Goya disks)

Enchiladas with black lentils instead of beef

Three sisters quesadillas — smash t black beans on one tortilla, spread the other with roasted butternut squash, sprinkle grilled corn and shredded cheese, then put together and lightly fry in olive oil till crisp.  Serve with guac and tomato.

Smitten kitchen winter squash pancakes

Runner’s pancakes for dinner — cup cottage cheese, 4 eggs, teaspoon baking powder, sub rolled oats, sprinkle cinnamon, blend in blender.  Serve with fruit cooked with a little sugar until saucy.

Stuffed red peppers—we use a little ground meat in this but it’s mostly brown rice, beans, cheese and seasoning.  Similar to a rice bowl concept but the pepper is the bowl.

I’ve been trying to sell ny kids on the chickpea flour pancakes from Italy, but no luck yet.

Will your kids eat polenta?  Mine won’t but that’s delicious topped with sautéed mushrooms and some cheese.  One of mine will eat farro that way though.

I also want to get my kids eating daal.  Chana masala is the other obvious one.  And I feel like cannellini beans have untapped potential—I like them with tuna tomatos and vinaigrette but I doubt my kids would.

And this is a hard sell for my kids but I love home style Russian borscht — basically cabbage, carrot, onion, beets shredded and cooked until it’s all soft with broth, a spoonful of sugar and a heavy splash  of vinegar.  Topped with sour cream and fresh dill if you have it and served warm (not cold like at delis!).  If your kids like veggies, this is a truly beautiful soup — bright magenta.  
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