Falafel

Original recipe makes 4 servings

For Sauce:

• 1 (6 ounce) container plain Greek yogurt
• 1/2 cucumber - peeled, seeded, and finely chopped
• 1 teaspoon dried dill weed
• salt and pepper to taste
• 1 tablespoon mayonnaise(optional)

For Falafel:

• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 1 onion, chopped
• 1/2 cup fresh parsley
• 2 cloves garlic, chopped
• 1 egg
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 dash pepper
• 1 pinch cayenne pepper
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1 tablespoon olive oil
• 1 cup dry bread crumbs
• oil for frying
• 2 pita breads, cut in half(optional)
• 1 cup chopped tomatoes(optional)

Directions

• In a small bowl combine yogurt,cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
• In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
• In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
• Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.

Cauliflower and Potato Curry

Cauliflower and Potato Curry

1 medium cauliflower

2 medium potatoes

3 T coconut oil

1 t cumin 

1 teaspoon fresh ginger, chopped

½ t cayenne pepper (or less if you don’t want it spicy)

1 teaspoon turmeric powder

1 t salt

1 medum-size tomato, chopped

3/4 cup good quality yogurt or coconut milk

2 T fresh cilantro, chopped

1. Wash and cut cauliflower into medium-size florets.

2. Peel and cut potatoes into ½ inch cubes.

3. Heat oil on medium heat in a nonstick frying pan.

4. Add cumin seeds to the hot oil and fry for a few seconds. Stir in ginger, chili powder, and turmeric powder.

5. Reduce heat to medium-high. Add cauliflower, potatoes, and salt. Mix them well so the vegetables are coated with spices.

6. Cover and cook on medium heat, stirring occasionally. When cooked (potatoes should easily break with slight pressure), add tomatoes.

7. Cook another 2 minutes or until tomatoes become soft and liquid is absorbed.

8. Add yogurt and warm through.

9. Sprinkle with cilantro and serve hot with basmati rice.

BBQ Cauliflower Salad

Originally from Fork and Beans

Serves 2

INGREDIENTS

• 1/2 head cauliflower, cut into florets
• 1/2 c. BBQ sauce
• 1/2 c. black beans
• 1 avocado, sliced
• 1 ear of corn, cooked and sliced
• 1/4 of a red onion, diced
• shredded carrots
• 3 c. lettuce
• non-dairy ranch dressing (add some BBQ sauce to spice it up if you desire)
• crushed torilla chips

DIRECTIONS:

1. Preheat over to 350 degrees. Line a cookie sheet with foil.
2. Place cauliflower florets on the sheet and bake 5-7 minutes.
3. Brush the BBQ sauce onto the cauliflower. Bake another 2-3 minutes.
4. Assemble all of the ingredients together for the salad.

Tomato soup with Roasted Bell Peppers

Makes two servings

• 1 tbs extra-virgin olive oil
• ½ cup diced onion
• 1 can diced tomatoes with basil and garlic (15 oz.)
• ½ cup diced roasted red bell peppers
• 2 cups chicken or vegetable stock
• ½ cup unsweetened coconut milk
• Salt and freshly ground black pepper to taste
• 1 cup thinly sliced fresh basil
• handful of toasted pumpkin seeds

Heat oil in a medium saucepan over medium heat, and sauté onion until just softened. Add the tomatoes and roasted peppers, sauté for five minutes, and then add the stock. Simmer the soup for an additional five minutes. Using an immersion blender, blend soup until smooth. Stir in the coconut milk, simmer gently until heated through, and season with salt and black pepper to taste. Ladle into two serving bowls and top each with a generous handful of fresh basil and toasted pumpkin seeds.

Tempeh Scramble

Serves 1

5 oz cubed tempeh

1/2 red bell pepper

1/4 red onion

1/4 tsp olive oil

1/2 tsp thyme

Salt and pepper to taste

Cook all these together for a few minutes until veggies are slightly tender.

Blueberry and Nectarine Salad

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• 2 Hearts of Romaine, washed, dried, and chopped
• 2 cups fresh spinach
• 1 cup blueberries
• 2 nectarines, chopped
• 1 avocado, pitted and chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, sliced
• 1/4 cup blue cheese, crumbled
For the Citrus Vinaigrette
• 1/3 cup lime juice
• 3 Tablespoons fresh orange juice
• 2 teaspoons honey
• 3 tablespoons olive oil
• 1/4 cup balsamic vinegar
• salt and pepper to taste

Directions

1. In a large bowl, combine the chopped romaine and fresh spinach, and toss.
2. Top with the blueberries, nectarines, avocado, cherry tomatoes, red onion, and freshly crumbled blue cheese.
3. To make the Vinaigrette; whisk together the lime juice, orange juice, honey, avocado oil, and balsamic vinegar. Sprinkle in salt and pepper to taste.

Millet and Black-Bean Salad With Sun-Dried-Tomato Vinaigrette

This is from Experience Life Magazine but I change the amount of oil to 1/4 c

Makes four to six servings

• 2 cups cooked millet
• 1 can black beans (15 oz.), drained and rinsed
• 1 cup grated carrots
• 2 cups thinly sliced spinach
• ½ cup pumpkin seeds, toasted
• 3 green onions, chopped
• ¼ cup sun-dried tomatoes, rehydrated in warm water, drained and minced
• ¼ cup sherry vinegar or apple-cider vinegar
• 1/4  cup extra-virgin olive oil
• ¼ to ½ tsp. salt, or to taste
• ½ tsp. smoked Spanish paprika
• ¼ tsp. chipotle-pepper powder

Mix the millet, beans, carrots, kale, pumpkin seeds and green onions in a medium bowl. Whisk the sun-dried tomatoes, vinegar, olive oil, salt and spices together in a small bowl. Toss the millet-and-bean mixture with the vinaigrette, and serve.