Falafel Sliders (vegan)

by Megan on January 12, 2015

Vegan Falafel Sliders // take a megabite

In Memphis my bf and I went to a restaurant called Slider Inn (ahem). And we split a falafel slider with black bean hummus. Basically, what we have here. I thought it was a super-great idea! And I knew I wanted to eat them when I got home.

So I made my usual slider bun, the vegan remix, and Minimalist Baker’s falafel, and a thrown-together-no-big-deal black bean hummus.

Falafel // take a megabite

P.S. I’m doing this casual vegan January thing. And by January, I mean, until my friend’s birthday later in the month that will be pizza and beer everywhere. (I’m lookin’ at YOU, Katie.) And by vegan, I mean, I had to get my eating in check. I can’t live my life eating pie after donuts. AKA vacation eating. BUT this doesn’t mean I’m eating anything I don’t like, and I can still have cinnamon rolls, so what’s the big deal, right? I feel pretty good about it.

Falafel // take a megabite

Falafel Sliders
Recipe adapted from Minimalist Baker

Ingredients:

falafel –

  • 3-4 T oat flour (ground from rolled oats)
  • 4 cups stemmed and torn collard greens
  • 1 (15.5 oz) can chickpeas, rinsed and drained
  • 3 cloves of garlic, minced
  • 2 T tahini
  • juice from 1/2 a lemon
  • 1/2 t cumin
  • sea salt + black pepper

for sliders –

  • vegan brioche slider buns, recipe below
  • cucumber slices
  • black bean hummus, recipe below

Directions:

  1. Preheat oven to 400F. Line a large baking sheet with parchment paper.
  2. Make oat flour by pulsing a handful of rolled oats in a food processor until almost fine. Set aside.
  3. Add collard greens, chickpeas, garlic, tahini, lemon juice, cumin, salt and pepper to the food processor and pulse and puree until combined. Transfer to a bowl. Stir in oat flour until thick enough to handle. Taste and season as needed.
  4. Using a 1/4 cup measuring cup and scoop out falafel. Form it into patties and place on the prepared baking sheet. Bake for 30 minutes in the hot oven, flipping halfway through bake-time. Serve on vegan buns with a cucumber slice and black bean hummus.

Black Bean Hummus // take a megabite

Eat it by the spoonful, live your LIFE.

Black Bean Hummus

Ingredients:

  • 1 (15.5 oz.) can black beans, rinsed and drained + more  if needed to thicken
  • 2 T tahini
  • juice from 1/2 a lemon
  • 2 garlic cloves, minced
  • 1 T olive oil
  • heaping 1/2 t cumin
  • salt + pepper
  • 1/2 cup walnuts

Directions:

  1. Combine all the ingredients except walnuts in a food processor except walnuts and process until smooth. Add walnuts to thicken. Add additional beans if necessary to thicken. Taste and season as needed.

Vegan Falafel Sliders // take a megabite

Cookie-sized burgs.

Vegan”Brioche” Slider Buns
Recipe adapted from here

  • 1 cup water
  • 3 T almond milk
  • 1 package (2 t) active dry yeast
  • 2 1/2 T sugar
  • 1 flax egg (1 T ground flax seeds + 2 T water)
  • 3 cups bread flour
  • 1/3 cup all-purpose flour
  • 1 1/2 t salt
  • 2 1/2 T coconut oil melted + more for brushing
  • sesame seeds (optional)

Directions:

  1. In a glass measuring cup, combine 1 cup water and almond milk. Microwave for 10 seconds spurts until warm, about 30 seconds total. Whisk in the yeast and sugar. Let stand until foamy, about 5-10 minutes. Meanwhile, make the flax egg by whisking ground flax seeds and water and set aside.
  2. In a large bowl, whisk flours with salt. Add melted coconut oil and rub into flour between your fingers, making crumbs. Pour in the yeast mixture and flax egg. Stir until a soft dough forms. Scrape dough onto a clean, well-floured counter and knead, scooping dough up, slapping it on the counter and turning it, until smooth and elastic, about 8 to 10 minutes.
  3. Shape dough into a ball. Place in a medium bowl sprayed with cooking spray, turning once to coat. Top with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
  4. Line a baking sheet or two with parchment paper. Divide dough into 8 equal parts (4-ish ounces a piece) or a bunch of 1.5 oz slider buns. Gently roll each into a ball and arrange 2-3 inches apart on the prepared baking sheets. Cover loosely with a tea towel and let buns rise in a warm place for 1 to 2 hours.
  5. Preheat oven to 400° with rack in center. Brush melted coconut oil over the buns. Sprinkle with sesame seeds if ya’ feel like it. Bake, rotating baking sheets halfway through baking, until tops are golden brown, about 15 minutes for big buns or 7-10 minutes for slider buns. Transfer to a rack to cool completely.

Yay! Click HERE for a printable pdf of the recipes above.

Insta-living // take a megabite

Chocolate makes everything better and so do succulents
Vegan “brioche”?! Shut the front door.

{ 14 comments }

Months of Megabites (2014)

by Megan on January 9, 2015

Months of Megabites (2014) // take a megabite

January Chocolate Peanut Butter Cereal Milk Ice Cream of my Dreams
February Toasted Marshmallow and Salted Caramel Cookie Bars
Plus The 6th Annual Valentine’s Brunch Party

Months of Megabites (2014) // take a megabite

March Single Lady French Toast
April Feta, Tomato and Bell Pepper Quiche with a Polenta Crust
Plus I went to Florida!

Months of Megabites (2014) // take a megabite

May Roasted Strawberry Ice Pops
June Chickpea Sliders on Roasted Beet Buns
Plus My Top 5 Summer Essentials + I went to San Francisco (Again!)

Months of Megabites (2014) // take a megabite

July Sour Cherry Fro-Yo Ice Pops
August Strawberry Moscow Mules
Plus I went to Chicago!

Months of Megabites (2014) // take a megabite

September Nutella Stuffed Brown Butter Chocolate Chip Cookies
October Vanilla Bean, Brown Sugar, & Cinnamon Swirl Whole Wheat Bread
Plus I recapped my Betty Crocker Pie Sundae Social + I went to Cleveland! + I made dinner with Stella Artois

Months of Megabites (2014) // take a megabite

November Cocoa Pebble Cereal Milk Pudding
December Veggie Burgers and Sweet Potato Fries
Plus A Thanksgiving Recap and Bunny Resolutions

I’d call 2014 the year of cereal milk everything, popsicles and Moscow Mules. Excited about what this year will be about!

P.S. You can peruse a few past years here: 2013, 2012, 2011

{ 2 comments }

Christmas 2014 – A Recap

by Megan on January 7, 2015

Christmas 2014 - A Recap // take a megabite

I like my Christmas to be filled with snacks, cocktails and Home Alone. And this year it was just that! I bought my boyfriend an Instax camera so we took plenty of practice photos figuring out how it works and stuff, and then my parents came into town just in time to make my holiday even better!

Christmas 2014 - A Recap // take a megabite

I’m crazy about Belvour. I mean, these sparkling drinks taste like magic. I picked up a bottle for Christmas toasting. Elliot got a new collar and promptly napped in it, and I made cinnamon rolls because, let’s be real… it’s not the holidays without them.

Christmas 2014 - A Recap // take a megabite

For breakfast I roasted asparagus and sandwiched them in Croque Monsiers, and was so excited about how easy/delish they were! My mom and I baked some HUGE Brown Butter Nutella Stuffed Chocolate Chunk Cookies to pass out to our favorites, and also because it’s just not a mom visit without us baking together.

We rounded out with some salmon sliders, Funfetti Salad, and me falling asleep to Elf. Basically, the holidays were saved this year with a picnic basket necklace and snacking galore!

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Savory Parfaits with Cheddar Bunnies

by Megan on January 5, 2015

Savory Chicken Salad Parfait // take a megabite

If I bring my lunch to work, I like it in a jar. Preferably layered real cute-like. Good-lookin stacked salads make for a fun desk lunch. Way more fun than handfuls of granola and granola bars and weird snacks from the basement store that also sells enchiladas with fries on the side. (I ain’t mad at that.)

Savory Chicken Salad Parfait // take a megabite

My favorite chicken salad is creamy with Greek yogurt and whipped goat cheese. No mayo in sight. That stuff creeps me out, ya know? I only like it if it’s called aioli and has artichokes in it. Man… I’m sounding real high-maintenece in this post… but I bet some of you can relate!

So I like to make up a batch of this chicken salad and layer it in a jar with slivered almonds, spinach, tomatoes, and cheddar bunnies. Follow your heart and add some avocado. Maybe cucumber. Go crazy and toss some roasted red peppers or chick peas in there. This salad is your oyster, or your lunch, or your new favorite, maybe?

Savory Chicken Salad Parfait // take a megabite

Savory Parfaits with Cheddar Bunnies
Recipe developed for Annie’s Homegrown

chicken prep:

  • 2 chicken breasts
  • marinate: juice from 1 lemon, salt, pepper, 1/4 cup olive oil

chicken salad:

  • 2 1/2 cups cubed cooked chicken
  • 6 oz goat cheese
  • 1/4 cup organic greek yogurt
  • salt/pepper
  • juice from 1/2 a lemon
  • 1 garlic clove
  • 1 T fresh chives
  • cherry tomatoes
  • spinach
  • slivered almonds
  • cheddar bunnies

Directions:

  1. Marinate chicken in lemon juice, salt, pepper and olive oil for 30 minutes. Meanwhile preheat your oven to 350F. Transfer chicken to a greased foil-lined baking sheet. Bake until cooked though (20-30 minutes depending on thickness). Cool completely. Chill for an hour or overnight. Cube.
  2. Stir cubed chicken together with goat cheese, organic greek yogurt, salt, pepper, lemon juice, garlic and chives. Layer in a jar or cup with spinach, cherry tomatoes, slivered almonds and cheddar bunnies. Serve!

Yay! Click HERE for a printable recipe.

Full disclosure: I was given payment from Annie’s Homegrown to develop and post this tasty recipe. While this is true, all the opinions above are my own. I really think we should live our lives with bunnies in our savory snacks. So, thanks so much for supporting the sponsors that help make this blog of mine possible.

Insta-living // take a megabite

Woodsy fun from my sista // Elliot is my BFF // Stollen from Nicole

{ 12 comments }

Bunny Resolutions // Cheers to 2015!

by Megan on December 23, 2014

Bunny Resolutions // take a megabite

I smile about you guys and Elliot the pup every day.

Bunny Resolutions // take a megabite

More Honey Bunnies and salads, right?

Bunny Resolutions // take a megabite

Edible sunsets are cool too.

Bunny Resolutions // take a megabite

Let’s really hang out.

Bunny Resolutions // take a megabite

I’m going to New Orleans and Nashville soon! Yay!

Bunny Resolutions // take a megabite

That deer really does pull that tie off ever so effortlessly.

Bunny Resolutions // take a megabite

Picnics are my kinda adventure.

Bunny Resolutions // take a megabite

All the Zinnias and Poppies in my neighborhood forever and always.

Full disclosure: I was given payment from Annie’s Homegrown to post this resolution biz While this is true, all the opinions above are my own. I really think we should all enjoy the moment and compliment cool peeps. So, thanks so much for supporting the sponsors that help make this blog of mine possible.

{ 12 comments }

Super Cheesy Potato Gratin

by Megan on December 17, 2014

Super Cheesy Potato Gratin // take a megabite

But for real… how do you say “gratin”? Does it rhyme with rotten? Is it more like afghan, but French-ish and without the “f”? Honestly, when I was telling people what I was making I felt like a weirdo. Like when you read a word a bunch but never say it out loud so when you do realize you don’t really know how to say it after all.

CG1-blog

But silly pronunciation aside, this gratin isn’t even rotten! It’s so good. It might take a long time to bake, but that’s what winter’s for right? Warming the house with the oven and living your life?

Oh! Keep in mind when making this that there’s the option to stir the cheese sauce into the potatoes and transfer to the dish. That’s totally up to you. It’ll still be a cheesy dream that you might want to eat for lunch standing in your dining room where you high-five your dog because this situation is gOOD with a capital OOD.

Super Cheesy Potato Gratin // take a megabite

AND it has cheesy crackers inside and on top. Double the goodness double the texture. And I think the world knows how much little cheesy crackers have a way of tricking you into eating an entire box before the first commercial break in New Girl…

So make this for your next brunch party! Or for with christmas dinner! Just remember to give it time to bake at its leisure. So maybe leave room in the oven for this along with your big roast beast?

cg8-blog

SUPER Cheesy Potato Gratin (serves a crowd)
Recipe developed for Annie’s Homegrown

Ingredients:

  • 1/4 cup olive oil, plus more to grease the pan
  • salt and pepper
  • 8 T butter 1
  • 1/2 cup flour
  • 1 1/4 cup milk
  • 1/2 cup parmesan cheese, shredded, plus more for sprinkling
  • 1/4 cup goat cheese
  • 2 cups sharp cheddar + more if you’re feeling cheesy
  • salt + pepper, to taste
  • 2 garlic cloves divided
  • 1/2 chipotle smoked hot pepper
  • 5 sweet potatoes
  • 5 yukon gold
  • 2 cups Annie’s Cheddar Squares smashed into crumbs, plus more for sprinkling

Directions:

  1. Preheat oven to 350. Brush a large casserole dish with olive oil.
  2. Melt butter over a low heat in a saucepan. Add flour and stir until combined. Stir in milk. When thickened add parmesan, goat cheese, cheddar, salt, pepper, garlic and chipotle smoked pepper. Stir in half of the cracker crumbs.
  3. Turn the burner off and stir until all of the cheese is melted. Transfer to the prepared casserole dish.
  4. Slice potatoes thinly and layer alternately over cheese. Top with crackers and additional parmesan.
  5. Bake for 70-80 minutes or until a fork inserts easily into the potatoes. Feel free to turn the temperature up to 400 and bake until done.

Yay! Click HERE for a printable pdf of the recipe above.

Full disclosure: I was given payment from Annie’s Homegrown to post this recipe. While this is true, all the opinions above are my own. Potatoes and cheese are one of the best combos ever! So, thanks so much for supporting the sponsors that help make this blog of mine possible.

Insta-living // take a megabite

Roux-d boy // Tempura oreos!
Treasures from the cake shop // Prop pasta

{ 7 comments }

S’mores Hot Cocoa

by Megan on December 15, 2014

S'mores Hot Cocoa // take a megabite

This weekend needed a little bit of hot cocoa. Most of it was so great! But sometimes when your pup pee-walks over your shoe and then poops in your car the only thing to do is drink hot cocoa by your borrowed pink christmas tree with your new magazine and just muster up a mental fireplace to complete the picture.

S'mores Hot Cocoa // take a megabite

But mostly you guys… graham cracker honey marshmallows?! These s’mores-ify the heck out of this super rich and chocolatey cocoa. AND the scraps leftover from after I cut them into bunny tails (NOT flowers) were totes blended up into the cocoa. So the truth is, you can’t these marshmallows (not that you’d even want to).

I’m already planning on making a version of these hot cocoas all mini-like with BIG marshmallows for Christmas dessert. Topping them with a teeny forest and bunny skewers is obvz happening too.

S'mores Hot Cocoa // take a megabite

Honey Graham Marshmallows
Recipe developed for Annie’s Homegrown

Ingredients:

  • 2 t or 1 packet powdered gelatin
  • 1/3 cup cold water (for gelatin blooming)
  • 1/4 cup water (for syrup)
  • 1/4 cups organic cane sugar
  • 1/2 cup organic local honey
  • 1 vanilla bean, scraped (or 1 1/2 t vanilla)
  • 1/2 t ground cinnamon
  • 1 T confectioners’ sugar, plus more for sprinkling
  • 4 whole Annie’s Homegrown Honey Graham Crackers, crushed

Directions:

  1. Lightly spray an 8-inch pan with cooking spray, or brush with oil. Bloom gelatin in 1/3 cup cold water for 10 minutes.
  2. Meanwhile heat the remaining 1/4 cup water with cane sugar and honey together until boiling. Allow to boil for 1 minute. Add to bloomed gelatin and stir until mixed. Beat with an electric mixer until lightened in color and voluminous. Mix in the vanilla bean or extract and cinnamon.
  3. Sprinkle the bottom of the greased pan with graham cracker crumbs. Top with marshmallow. Dust with powdered sugar. Allow to set for several hours (or overnight) before cutting into bunny tails.  Reserve scraps for hot cocoa.

S'mores Hot Cocoa // take a megabite

S’mores Hot Cocoa ( serves 4+)
Recipe developed for Annie’s Homegrown

Ingredients:

  • 2 cups organic whole milk
  • 2 cups organic 2% milk
  • 8 oz. bittersweet chocolate, finely chopped
  • 4 oz. milk chocolate, finely chopped
  • tiny pinch of kosher salt
  • 1/2 t ground cinnamon
  • marshmallow scraps (melted in)
  • 2 whole Annie’s Homegrown Honey Graham Crackers, crushed

Directions:

  1. Place the whole milk in a saucepan with the chocolate. Whisk over medium low until the chocolate is melted. Add remaining milk and warm throughout. Add salt, cinnamon and marshmallow scraps.
  2. Using an emersion blender (or transfer to a  blender before too warm and then rewarm in the pot) blend until smooth. Serve in graham cracker-rimmed mugs* with honey graham marshmallows and bunny skewers**.

*Dip mug rims in water and then in crumbs.
** Using peanut butter or chocolate hazelnut spread, attach bunnies to skewers. Place in the freezer until time to serve.

Yay! Click HERE for a printable pdf of the recipes above.

Full disclosure: I was given payment from Annie’s Homegrown to post this recipe. While this is true, all the opinions above are my own. S’mores-ifying things is one of my favorite pastimes! So, thanks so much for supporting the sponsors that help make this blog of mine possible.

Insta-Living // take a megabite

My favorite gingerbread cookie dough // Leisure time livin’
These BLONDIES tho // Breakfast dreams

{ 14 comments }

Veggie Burgers + Sweet Potato Fries

by Megan on December 11, 2014

Veggie Burgers + Sweet Potato Fries // take a megabite

While Meghan with an “h” is all about that bass, I’m all about these veggie burgers. So much so that I made them twice in one week. I’m also all about that food processor for making these THAAAAT much easier. No meat. No treble. No problem.

Veggie Burgers + Sweet Potato Fries // take a megabite

Sometimes veggie burgers are full of fake things, but these ones are real from the bottom to the top. Nothing weird just normal ingredients hanging out at your house. And let’s be honest, I’ll eat just about anything topped with goat cheese, brie and avocado. So let’s bring booty back. I mean: lettuce bring veggie burgers back. (Not that they were ever out. I’ve got proof times 3 on this site already: one, two, three.)

Veggie Burgers + Sweet Potato Fries // take a megabite

Veggie Burgers (makes 8 burgers)
Recipe adapted from Minimalist Baker

Ingredients:

  • 2 T olive oil
  • 2 shallots, diced
  • 4 cloves garlic, minced
  • 6 baby bella mushrooms, diced
  • salt + pepper
  • 1 (15 oz) can pinto beans, rinsed and drained
  • 3/4 cup cooked quinoa
  • 1 T cumin
  • pinch paprika
  • pinch chili powder
  • pinch chipotle smoked pepper
  • pinch of thyme
  • splash of worcestershire sauce
  • 1/2 cup raw walnuts, ground
  • 1/2 cup parmesan cheese, grated fine
  • goat cheese
  • brie
  • light brioche buns, for serving (3.5 oz. ones work perf)
  • avocado
  • tomato
  • garlic mustard

Directions:

  1. Preheat oven to 400F. Line a baking half sheet with parchment.
  2. Heat olive oil in a pan in a large sauté pan. Using your food processor or mad knife skills, dice the shallots. Add to the warm pan. Add garlic (food processor-ed) mushrooms. Add a pinch of salt and pepper. Cook until shallots are soft and mushrooms are cooked. Transfer to a large bowl.
  3. Add pinto beans and mash until bean are mostly smashed. Stir in quinoa, spices and worcestershire sauce. Stir in walnuts (food processor-ed again!) and parmesan. Taste and season more, to taste. (Use whatever spices your heart desires! I just used this willy nilly combo above.)
  4. Divide into 8 patties. Bake in the oven for 40 minutes, flipping once, or until crisp. Top with goat cheese and brie. Turn oven off and allow cheese to melt. Serve on buttered and toasted light brioche buns with garlic mustard, tomato and avocado.

Sweet Potato Fries (serves 2)
Recipe adapted from Shutterbean

Ingredients:

  • 4 sweet potatoes, cut into fries
  • 2 T olive oil
  • kosher salt + pepper
  • pinch cayenne pepper
  • 1/2 t paprika

Directions:

  1. Cut potatoes into fries! About 4 potatoes per 2 people, depending on size. Place on a foil lined baking half shseet. Drizzle with olive oil, salt pepper, cayenne and paprika. Toss to coat. Roast in the oven with the veggie burgers, tossing once until crispy with black bits. Remove and sprinkle with additional salt and pepper. Serve with veggie burgers.

Yay! Click HERE for a printable pdf of the recipes above.

insta-living // take a megabite

Travel blondes (recipe to come!) // Elliot is my BFF. Fact.
Plz, tho. // You’re the bees bolognese.

{ 7 comments }

Just a Mini Peanut Sampler Giveaway

by Megan on December 3, 2014

- CONTEST CLOSED -

THE WINNER IS SARAH G! Check your e-mail, gf, because you won.

Lush Gourmet Giveaway // take a megabite

Guys! Snacks are a big deal. Cute snacks are an even bigger deal. So, I’d like you guys to be able to have the cutest little peanut snack from Lush Gourmet.

Lush Gourmet Giveaway // take a megabite

Check out these super awesome flavors: Cinnamon Spice, Coffee, Dark Cocoa Chili, Salt & Pepper, Original, and Hot Curry. I mean… you kinda can’t go wrong. I love the savory and sweet options, ya know?

Lush Gourmet Giveaway // take a megabite

GIVEAWAY: So, I really want you guys to snack on some cute little satchels of peanuts. All you have to do is follow Take a Megabite and Lush Gourmet on Instagram. Comment telling me that you’re following us and you’ll be entered to win The Deluxe Mini Peanut Sampler featured in this post. For another chance to win “like” Lush and me on Facebook and leave a second comment. Hashtag honor system.

The contest will close in one week, on Wednesday, December 10, at 6pm (EST). Boom shaka laka.

Lush Gourmet Giveaway // take a megabite

{ 52 comments }

Thanksgiving 2014 // A Recap

by Megan on November 30, 2014

Thanksgiving 2014 // take a megabite

Change is good, right?! This year Thanksgiving was a different one for me. I stayed in Michigan (instead of flying to Minnesota, like usual) and cooked for my boyfriend, his parents, da roommate, his mom, sister and aunt. So we painted pumpkins gold, bought cloth napkins, planned out the menu, put a wreath on the front door, and lugged tables to the basement bar.

Thanksgiving 2014 // take a megabite

I did a bunch of prep at home. Things like making, drying out corn bread for stuffing, assembling bb bourbon mousse parfaits, infusing vodka with honeycrisp apples for seasonal Moscow Mule-ing, and making cinnamon rolls for Thanksgiving breakfast. (Breakfast is important too! Cinnamon Rolls are people too!)

Thanksgiving 2014 // take a megabite

So we feasted and drank champagne and beers and Moscow Mules. We sat by the fireplace and ate tasty cheese and sugary pecans, and it was fun!

That glorious turkey was cooked by my boyfriend’s roommate. Doesn’t it look majestic? Some other menu items shown above include: cornbread stuffing muffins, funfetti salad, prosciutto-wrapped roasted asparagus, and potato rolls.

Delicious food not pictured: cinnamon sugar donut ice cream, mashed potatoes with butter, cream and goat cheese. Plenty of goodness brought to dinner too like brussel sprouts, homemade cranberry sauce, sweet potatoes, maple whipped cream topped pumpkin pie and more!

Thanksgiving 2014 // take a megabite

This sandwich was so good that I wanted to eat 3 in a row. (I settled for 1 1/2 and was full for hours. I still mustered up a cheese plate, tho.)

{ 11 comments }