I've thought quite a bit about what I would serve if I ever open a restaurant (what I daydream about). Recently, the first things that always comes to mind are these broccoli bites. I make the base (these lentil bites) every other week with a variation based on what I'm making. Sandwiches, snacks, and a main course are just a few ways. These broccoli bites are a variation of which I'm particularly proud. The broccoli and almonds are perfect with the lentils and the cream sauce turns this into a show-stopping, decadent meal. This would definitely be on my restaurant menu but for now, I'll just share the recipe.
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+ Lemon Cream Sauce lightly adapted from Martha Stewart.
One of the reasons I love this recipe so much is because of how easy it is to adapt for different dietary needs. It's a solid dinner, especially when paired with a side salad or grain dish.
Vegan: I'm putting this variation at the top of my list because I think it's amazing. To make the broccoli bites vegan, swap out the egg for a flax egg (1 tablespoon flax seeds + 3 tablespoons of water) and for the sauce, use this almond milk version (so good!)
Cauliflower: Swap out the broccoli for roasted cauliflower. Not as colorful but still good!
Gluten-Free: An easy change: use gluten-free breadcrumbs (store-bought or homemade!)
One of my favorite weekend preps is roasting vegetables for future lunches and dinners. Roasted broccoli is one I turn to quite often, which is a great way to speed up these bites (along with pre-cooking the lentils.) If you roast up a few stalks of broccoli, here's a few ideas on how to use them:
Roasted Broccoli Peanut Noodles
Broccoli Almond Pesto Pasta
Broccoli Salad with Tahini Dressing
That cream sauce looks amazing. You're the best!
How's the texture on the broccoli bites? Could they be replaced as regular falafel in a roll, or bread, you think?
Potentially- they crumble a bit easier than the falafel which is why I like having sauce with them. It's worth a shot!
These look super yummy!
I will give these a try, mainly because you like them so much. If you open your restaurant you have to serve your turmeric rice and kale with coconut milk. I made that again last night. I eat all the kale by myself. Delicious.
Great recipe that opens up a lot of room for experimentation! But I am especially enamoured with your new design. A great look that really fits the theme.
Looks wonderful! Do you have nutritional info available?
I don't- I'm not a nutritionist and do not want to give false info. You can get a rough estimate by using: http://www.myfitnesspal.com/recipe/calculator
This looks yummy. I will be trying these.
This is so clever, Erin! Thanks for sharing! I'm a big fan of lentils but, unfortunately, my husband is very allergic! So I can only make them if it's just me eating :/
Erin, I tried this recipe over the weekend. For the sauce, I was pressed for time and simply added lemon juice and lemon zest to greek yogurt and whisked it to give it a creamier texture.
I also made the pea pot stickers and cucumber salad with coconut milk dressing I found somewhere on your site. And I usually don't cook or attempt other blogger's recipes. Yours are easy to follow, healthy, and I have most of the ingredients laying at home.
Thanks for all the great recipes! PS I am from Sacramento too =)
Since becoming a vegetarian, I have to admit I often miss homemade meatballs. This recipe offers a delicious alternative and really hit the spot for my husband and I. Great dish!
Do you think cooked chickpeas could be substituted for the lentils?
I think so- the texture with be a bit softer before cooking but I think it would work just fine.