First of all, my little sister and I worked together to make the saffron falafel while our parents were out last month. We had to grind the buckwheat flour and tahini on the spot, so the sauce was a little chunky (but the flour was perfect). We loved it – really, really loved it! We made a half recipe and tried to split it, but decided that it was better as three servings. The falafel were slightly crunchy on the outside with a toasted, nutty flavor, and they were soft and pleasant on the inside. The cabbage – which we were wary of, as we both have jaw problems and avoid raw cabbage – brought a fresh crunch that is a MUST if you make this recipe. Thank you so much for making that special night with my little sister possible! (On a side note: we used only 1 TBSP oil in the falafel and we doubled the orange juice and yogurt in the tahini sauce to thin it)

In college, I make cinnamon roasted vegetables on a regular basis. They’re so easy and quick to throw together, and they use the cheapest vegetables in my area. I have no idea how much a head of cauliflower is, though. Here, they range from two to four pounds each! Romanesco, on the other hand, is one pound only (and far too expensive for me to buy). I like to mix up the vegetable combinations depending on what I have sitting in my fridge. Note that this recipe is best when you have a few sweet potatoes, but then you always wish that you didn’t have to save some for later! If the vegetables are all that you’re having, it works out to be 1 pound of raw veggies per serving in my opinion (my mom says I’m going to turn orange!).

It reheats beautifully, by the way. Thank you for this one, too!

Finally, I wanted to tell you about a recipe I made using your cinnamon roasted veggies recipe as a base. I had a pound of cauliflower florets that I needed to use, so I tossed them with four small, smashed garlic cloves, a teaspoon of cinnamon, a half teaspoon olive oil, and three cinnamon sticks (short and fat). I added 4 oz of tofu, cut into 8 cubes halfway through cooking. I them cooked 1 oz of whole wheat linguine. I took half of the cauliflower, garlic (now soft and shredded), and all of the linguine and put it in a bowl with a small handful of celery leaves, a squirt of lemon juice, and a half teaspoon of this wonderful, bold, fruity olive oil that was half-off at the store (hurray for bargain hunting!). It was AMAZING. I think you would really like it! Anyway, thank you again for sharing so many incredible recipes from your home! I use them almost weekly!

Darya

You make me (and definitely my body) happy, thank you and keep up the great work!

So – I LOVE the quinoa salad and when I frist tried the recipe, I ate it three-fours days in a row. It’s so lemony and a bit of crunchy and all that lovely kale and… aaamazing! Thanks for sharing! :)