Healthy Facts – April 2015 Recipes

All recipes are Vegan and Gluten-free

Lois Hickey’s Lemon Hummus
Raw Veggie stuffed Pitas
Skinny Iced Mocha Coffee
Creamy Cashew Dressing
Quinoa Tabbouleh Salad
Mini Baked Falafel

Lois Hickey’s Lemon Hummus
Lois gradually went from retreat attendee to guest chef at the beach-side vegan weekends we do bi-annually in South Haven, Michigan

1 can garbanzo beans (chickpeas), rinsed and drained
1 organic whole lemon, yellow part peeled off in thin strips and then juiced
1-2 small garlic, cloves
2-3 Tbs. Tahini
salt and pepper to taste

Using a sharp paring knive, strip several rows of yellow zest off of the lemon peel and set aside. Cut the lemon in half and juice the lemon, discarding the seeds and white parts. Turn on the food processor and drop in the garlic clove while the machine is running. Add beans, a few lemon strips, lemon juice, tahini, salt and pepper to the processor, process until smooth.

Raw Veggie stuffed Pitas (makes 4 ‘handwiches’) – make the lemony hummus above. Buy pre-cut veggies or chop about 2 cups into bite size pieces (broccoli, cauliflower, radish, carrot, peppers, etc) Using the back of a big spoon, generously spread hummus into both sides of open, toasted pita. Stuff and pack down with raw veggie mixture. Drizzle salad dressing of choice over top (Asian, vinaigrette, etc) optionally add cilantro or sprouts. Carefully eat and enjoy!

Skinny Iced Mocha Coffee – Blend well: 1 ½ cups almond milk, 1 pkg. nuvia café or 1 Tbs. any brand instant coffee, ½ tsp. vanilla, 1 pinch salt, 1 Tbs. cocoa powder, 2 Tbls. organic cane sugar, ½ frozen banana (optional), 8 ice cubes. Serve immediately.

Creamy Cashew Dressing – Soak 1 cup cashews plus ½ of a pitted medjool date in water for 8 hours or overnight. In a high-powered blender, blend a 2 inch piece of fresh ginger, 1 large garlic clove, date, 1 tsp. salt, the rinsed and drained well pre-soaked cashews, 2-4 Tbs. lemon juice, and ½ to 1 cup fresh water. Adjust seasonings to taste and serve on salads over veggies, on kale etc.

Quinoa Tabbouleh Salad – In a large bowl combine: 2 cups quinoa; cooked and cooled, 1/3 cup fresh lemon juice, ¼ c. veggie broth, 2 Tbs. extra virgin olive oil, 1 cucumber; peeled, seeded and diced, 1 cup tomatoes, diced, 4 green onions, chopped, 1 cup flat leaf parsley, chopped, ½ cup fresh mint leaves, chopped, Salt and pepper to taste plus 1/4 tsp. allspice (optional)

Mini Baked Falafel – (makes @2 dozen patties)

1 clove garlic, clove
1 15 oz. can garbanzo beans (chickpeas) rinsed and drained
¼ parsley, minced
¼ cup cilantro, minced
¼ cup oat flour, or flour of choice
1 Tbs. ground flax seed
3 Tbs. water
2 green onions, trimmed (all parts),
2 tsp. cumin
1 tsp kosher salt or ¼ tsp. reg. salt.
1 tsp. baking powder.

Set oven to 425. Preheat baking pan. Mix flax and wter in a small bowl, stir and set aside. Drop clove of garlic into pre-running food processor. Using a melon baller, form into balls and flatten out with the back of a fork to form a pattie Bake on a greased pre-heated baking sheet at 425 for 7 minutes. Flip to brown other side for 7 additional minutes. Serve with hummus, tabbouleh and pita, or refrigerate or freeze.

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