2 pieces of white or wheat round flat-bread
6 falafel balls (you could also use seitan, tempeh or veggie burgers)
1 small onion, thinly sliced
1/4 C seasoned rice vinegar
1 small tomato, sliced
1/2 avocado, sliced – tossed in lemon juice
2 dill pickles
2 t Harissa OR non-spicy option:
1/2 C chopped fresh dill
1 T maple syrup
2 T Vegan mayo
1. Thinly slice the onions and toss in rice vinegar. I like to let mine chill over night in the fridge to pickle a bit – but this step is optional.
2. Brush your flat-bread with olive oil and grill on until charred – I used a panini press.
3. Mix up your secret sauce
4. Prep your veggies: tomato, avocado, pickles.
5. Grill to warm your falafel balls – I pressed mine on the panini press with the flat-bread.
6. Assemble! Lay out a square sheet of tinfoil. Add the avocado, onions, falafel, pickles, tomato – drizzle some secret sauce over the filling as well as some tahini (or serve tahini on side) and close the flat-bread – wrap tightly in foil.
2. Roasted Eggplant and Hummus Pizza:
1 ball of pizza dough
1 medium-sized Italian eggplant, sliced into 1/4 inch rounds, TIP: sprinkle with salt and soak in cold water for at least an hour to help remove bitterness. Dry.
1/2 sweet onion, Diced
3-5 T of Garlic Hummus
15 cherry tomatoes, sliced in half
10 kalamata olives
salt and pepper to taste
Tahini Sauce Ingredients:
1/4 C of Tahini
1/4 C of Water
2 Garlic cloves, minced
5 T Lemon juice
Mix all ingredients together till completely smooth
Turn the oven to Broil. Lightly brush each side of the eggplant rounds with a little olive oil and a sprinkle of salt. Broil for about 3 minutes. Remove eggplant and flip. Broil for about 3 more minutes on the other side till lightly brown and crisp
Turn oven temp down to 400.
Roll out your dough. Spread hummus evenly. Layer the eggplant rounds, followed by the tomatoes, olives, and onion. Sprinkle a little salt and pepper over the pizza. Next Drizzle the tahini sauce evenly over the pie. Bake in the oven for 10-15 minutes or until crust is lightly browned and cooked through.
3. Avocado, Spinach Portabellas
2 Portabella mushrooms or I prefer 8 oz of baby bellas
2 tablespoons extra virgin olive oil (divided)
1 1/2 C fresh Spinach (well packed)
1 clove Garlic, roasted with mushrooms then smash
1 ripe Avocado
1/4 C Walnuts (toasted, if you want)
1 T nutritional yeast flakes
1 T lemon juice
salt to taste
Slivered Almonds for Garnish
Preheat oven to 450 degrees F. Gently clean your mushrooms, then remove the stems by getting a firm hold of the base of the stem, and pulling straight out.
Line 2 rimmed baking sheets with foil. Pour 1 tablespoon of olive oil in a small cup, and use a pastry brush to paint the edges and caps of your mushrooms with a tiny bit of oil.
Place your mushrooms, cap side down, on your baking sheets, putting your baby bellas and large mushrooms on separate pans, as they need to bake for different lengths of time. Sprinkle the gills with a little salt.
Bake all mushrooms at 450 degrees F for about 7 minutes, then remove your baby bellas. Leave the big ones baking for another 3-5 minutes, or till the edges are starting to get all wrinkly and dry and delicious. Pour water out of caps and put back on your baking sheet.
For filling, combine spinach, garlic, walnuts, and seasonings in a strong blender or food processor. Blend until chunky, but smooth.
Peel and remove your avocado pit, then mash the contents until it is also chunky, but smooth. Pour blender contents over mashed avocado and stir it together. Add Salt to taste. Spoon filling into your mushrooms and sprinkle with sliced almonds. You can serve your mushrooms with the raw filling or, if you love everything to be piping hot before you eat it, put your stuffed mushrooms back in the oven at 450 degrees F for another 3-5 minutes
4. Creamy Baked Artichoke Dip
Approx. 6 in. French bread
1/4 C raw cashews, optional
1/2 C cooked red or Yukon gold potatoes, packed
2 T freshly squeezed Lemon juice
1 T Apple cider vinegar
2 cloves Garlic, minced
1 t plus 1-2 pinches sea salt
2 T nutritional yeast
2-3 pinches freshly ground black pepper
1 C nondairy milk (Soy milk or Almond Milk work nicely)
3 1/2 T olive oil
3 Tbsp. fresh, flat-leaf Parsley
1 14-oz can Artichoke hearts, drained, rinsed, and lightly squeezed
1/4 C fresh Basil leaves, packed
4-5 oz. frozen Spinach, thawed and drained
Vegan Parmesan, optional
Preheat the oven to 375ºF.
Add the French bread to the food processor in small, broken pieces and pulse until you have large crumbs. Set aside.
Place the cashews in a food processor and blend until finely ground. Scrape down the sides of the processor bowl and add the potatoes, lemon juice, vinegar, and garlic, 1 teaspoonful of the salt, the nutritional yeast, and the pepper. Pulse a few times. Add 1/4 cup nondairy milk and purée until smooth. Add the remaining milk, 3 T of the oil, and the parsley. Purée until very smooth and well combined, scraping down the sides of the bowl when necessary.
Add the artichoke, basil, and spinach and pulse lightly to incorporate the ingredients while retaining a slightly chunky consistency.
Pour into a medium-size baking dish. (A 24- to 32-ounce dish works well.)
Add 1/2 tablespoonful of oil and 1 to 2 pinches of salt to the bowl of breadcrumbs. Mix well and sprinkle evenly over the dip. Top with vegan cheese.
Bake, uncovered, for 20 to 30 minutes.
Remove and let cool for about 5 minutes before serving
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