Falafel:
2 cups garbanzo
4 garlic cloves
1/4 white onion (3/4 cup roughly chopped)
1 bunch cilantro
1 tbsp cumin
1 tsp Salt
1/4 tsp Pepper
1/2 cup peas
1 cup almond meal
Flat bread buns
3 1/3 cups bread flour
1-1/2 cups + 2 tbsp warm unsweetened almond milk
2 tablespoons sugar
1 package active dry yeast
2 tablespoons vegan butter, melted
1/2 tsp teaspoons salt
Toppings
1/2 Red onion (raw or pickled)
1-2 avocados
2 tomatoes
vegan mayo or hummus (optional)
INSTRUCTIONS:
THE FALAFELS
1. Rinse canned chickpeas in a fine mesh strainer, then poor the chickpeas onto a large plate lined with pepper towels. Spread the chickpeas out on the plate and grab another paper towel and put it over the chickpeas, patting on them to dry.
2. Add cilantro, onion, and garlic to a food processor. Mix until well processed. Set aside.
3. Once the chickpeas are dried, add to the food processor, along with almond meal, salt, pepper & cumin. Mix to combine thoroughly, scraping Down sides as needed. You’re looking for a paste like consistency with only very small bits of chickpeas and herbs.
4. Sample a small bit and adjust spices/salt/herbs as needed. Then cover and set in the refrigerator for 1 hour. (If you’re making the flat bread buns skip to the “flat bread” directions below… while you wait for your falafel mixture to sit for an hour.) 5. Remove from refrigerator and scoop out 1/2 cup amount of falafel Mixture and gently form into a patty with your hands. Feel free to make them into small patties to make regular falafels. The mixture may feel really wet and sticky but that is OK! it will dry out slightly when you cook them.
6. Once your falafel patties are formed, heat a large pan over medium/ medium-high heat. brush each side of the falafel patty with a very thin layer of avocado oil or oil of your choice.
7. Then place falafel patties on the pan and cook 2-3 minutes on each side Once the bottom side is browned, flip gently as they can be fragile. (Recipe cont in comments) #vegan
The only vegan Mac you will ever need.
Grab recipe below loves and tag a friend.
12 ounces macaroni noodles (I used brown rice noodles)
Sauce:
1 cup raw cashews
1 (15 ounce) can cannellini beans
1 red bell pepper
1 tbsb miso paste
1/2 cup nutritional yeast
1 cup unsweetened macadamia milk (Or almond milk)
Juice of 1 lemon
1 tsp liquid smoke (optional but highly recommend! gives a smokey “cheesy” flavor)
1/2 tsp salt
1/4 tsp pepper
Home-made (GF) bread crumbs (Feel free to use store bought)
4 slices gluten free bread (I used follow your heart brioche loaf)
3 tbsp nutritional yeast
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp salt
Optional topping
Fresh Chives
INSTRUCTIONS
Preheat oven to 375 degrees F.
Soak cashews in hot water for 15 minutes.
Cook noodles according to directions on the package.
Remove seeds from bell pepper and cut into 4 pieces, place on baking sheet lined with parchment paper and bake in preheated oven for 10 minutes.
Once bell pepper is out of the oven (leave oven on for the mac n cheese) place it in a high speed blender along with soaked cashews, cannellini beans, miso paste, nutritional yeast, macadamia milk, lemon juice, liquid smoke, salt & pepper. Blend for 1-2 minutes or until smooth.
Place the macaroni noodles in a baking dish. Pour all of the sauce over the noodles and mix until each noodle is coated. Place in preheated oven for 15 minutes)
Meanwhile place your four slices of bread in a toaster oven until golden and crisp. Place toast, nutritional yeast, dried oregano, garlic powder & salt in a food processor and pulse until bread crumbs begin to form.
Once the mac n cheese has been in the oven for 15 minutes, take out of the oven and sprinkle over the bread crumbs. Place back into the oven for 10 minutes.
Remove from oven and enjoy hot! Sprinkle over thinly slices chives for garnish.
#vegan #macncheese #foodie #food #veganrecipe
EASY VEGAN CHOW MEIN
Tag a friend and grab recipe below!
Ingredients:
1/2 white onion, diced
1 cup purple cabbage, shredded
6 ounces chow mein noodles
1 cup carrots, chopped or shredded
1 cup celery, chopped
SAUCE:
2 tbsp Tamari (or soy sauce)
2 tbsp coconut aminos
2 garlic cloves , crushed
1 tbsp avocado oil
INSTRUCTIONS
1. Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.
2. Chop onions and saute with a small pinch of salt & 2 tbsp water until onions become translucent.
3. Finely chop celery, carrots and cabbage and add to the onions and cook for an additional 3-5 (or until tender) minutes adding 1 tbsp of water every minute if needed! (This will help prevent the veggies from sticking to the pan.) 4. Meanwhile combine tamari, coconut aminos, avocado oil, crushed or (minced garlic) and whisk together.
5. Once the veggies are tender, pour the sauce on veggies then toss in the noodles making sure the noodles are fully coated in the sauce. Cook over medium heat constantly tossing for 2 minutes then serve hot with a sprinkle of sesame seeds, chili flakes and a squeeze of lime!
#vegan #vegana #food #asianfood
HEALTHY version of a childhood favorite of mine.
CHORIZO Y 🥔 BURRITO 🌯
Ditched the flour tortilla for a brown rice tortilla & used @noevilfoods oil free (clean as heck Ingredients) veg chorizo. Tag a friend who would dig this and grab the full recipe below loves!
Serves 4
CHORIZO POTATO BURRITOS
Ingredients:
Tortilla of choice (I used brown rice tortillas)
1 package @noevilfoods veg chorizo
1 lb Yukon gold potato
1 tbsp coconut oil
1-2 avocados
Small bunch Cilantro
2 limes
Salt & pepper
Optional:
Hot sauce
Method:
1. Dice potatoes very small. Add to a pot and cover with water. Bring pot to a Boil and cook potatoes for 6 minutes or until potatoes are just cooked.. make sure to not over cook (you don’t want them to be too soft).
2. To a large pan over medium heat add coconut oil. Once melted add veg chorizo, breaking it up into small pieces... add potatoes and incorporate into the chorizo. Season with salt and pepper to taste. Let cook for 5-6 minutes.
3. In a small bowl mash avocado. Add juice of one lime, salt, pepper and chopped cilantro.
4. Heat tortillas and assemble by adding a generous amount of chorizo potato mixture, mashed avo and a squeeze of lime juice. 😉 ENJOY #burrito #vegan #healthylifestyle #mexican #foodie #food #foodstagram #foodphotography
9:20 PM
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