Falafel Salad with Lemon Tahini Dressing

Here's a light summery dish that's healthy and fresh.  And bonus: if you have fresh tomatoes or lettuce growing in your garden here's a way to enjoy your harvest.  

Falafel Salad with Lemon Tahini Dressing
Serves 2 as main, 4 as side
Falafel
1 small onion, diced
2 cloves of garlic minced
4 dates, soaked 30 min
1 can chickpeas, drained and rinsed
1/4 c almond meal
1 small handful parsley
1/4 c chickpea flour
2 tbsp sesame seeds (I used black)
2 tsp lemon juice
1/2 tsp cumin
1/4 tsp chili powder
salt and pepper to taste

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

Saute onion over medium heat for 2 minutes.  Add garlic.  Saute for another 2 min, stirring so it doesn't brown.  Remove from heat.

Process dates in food processor until paste forms.  Add 1-2 tsp water if needed.  Add chickpeas and parsley and process until broken down but not smooth.  Transfer to bowl.  Add almond meal, chickpea flour and sesame seeds.  Stir in onion and garlic mixture.  Add lemon juice and spices.  Season with salt and pepper to taste.

Form into 8 patties, about the size of your palm.  Flatten each patty to 1/4-1/2 inch thick.  Lightly spray with cooking spray (I used coconut oil cooking spray).  Bake for 45-55 min, flipping halfway through.  Remove and cool completely.

Dressing
1/4 c tahini
1 tbsp lemon juice
1 tbsp olive oil
1/2 clove garlic
2-4 tbsp water (to thin, as needed)
salt and pepper to taste

Combine in a food processor until smooth.

To Assemble
2 big handfuls of baby spinach
1c shredded purple cabbage
1/2 c minced fresh tomato
1/4 small red onion, slivered

Arrange a handful of spinach, 1/2 c cabbage, 1/4 c tomato and a few slices of red onion on each plate.  Top with 4 falafal.  Drizzle dressing on top.  Serve immediately. Pin It Now!

No Bake Apple Pie Cookies

Tonight after dinner we wanted a sweet but healthy treat. This is what I came up with: my version of a no-bake apple pie cookie that sets in the fridge but is solid at room temperature and doesn't have to live in the freezer. Enjoy!

No Bake Apple Pie Cookies
Makes 8

1/4 c almonds
1/4 c unsweetened shredded coconut
1/4 c coconut sugar
1c rolled oats
3 Tbsp solid cacao butter, melted
2 Tbsp coconut oil, melted
1 Tbsp natural peanut butter
1 tsp vanilla
1/2 tsp cinnamon
Pinch of salt
9 pieces thinly sliced apples, peeled and cored
Pinch cinnamon and coconut sugar for dusting

Places almonds in food processor and process until fine crumbs formed. Don't leave this unattended for too long or you may get almond butter. Add shredded coconut and coconut sugar and process until very fine crumbs. Add 1/2 c rolled oats and process until fine crumbs.

Add salt and cinnamon.  With processor running, add melted cacao butter, coconut oil, and peanut butter.  Process until well mixed. Form into 8 even discs and place on parchment-lined baking sheet.

Put in fridge while you prepare the apple slices. Top each disc with an apple slice and sprinkle with cinnamon and coconut sugar. Set in fridge or freezer for 5-10 minutes. Store in fridge or in a cool place.

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Green Dragon Bowl

With a new year comes a new look to freshen up my blog.  Life has been busy since I went back to work last summer.  Work has been insane (busiest January ever!).  But this week D and I are going to try for another reset, drinking as much green juice and eating as much kale as we possibly can.  Here is we had for dinner tonight.  It looks complicated but it was really not, and its nice to mix it up and lightly steam the kale as we usually eat it raw in salads.  And I used soba noodles since I picked up a whole bunch of them on sale last week and haven't had them in a while.  I forgot how delicious they are!  D and I loved this meal, and I hope you enjoy.

Green Dragon Bowl
Serves 4
Marinated Tempeh Matchsticks
1 block Tempeh, cut into 1/4 inch thick matchsticks, 2 inches long
1/4 c soy sauce or tamari
1/4 c balsamic vinegar
1 tbsp sesame oil
1 tbsp grapeseed oil
1 garlic clove, minced
pinch allspice

In a shallow baking dish, whisk together soy sauce, vinegar, sesame oil, grapeseed oil, garlic and allspice.  Spread out tempeh pieces in single layer.  Let marinate for 30 min to 1 hour, flipping over half way through.

Spread on a single layer on a parchment-lined baking sheet. Broil for 3-4 minutes, flip over and broil for another 3-4 minutes. Set aside to cool.

Green Dragon Sauce
2 garlic cloves, chopped
1/2 c parsley, chopped
1/2 c tahin
juice from 1 lemon1/2 tsp sea salt
2 tbsp nutritional yeast
1/2 tsp sracha sauce
1/2 - 3/4 c cold water

Combine all ingredients except for water in a food processor.  Puree until smooth, adding water until mixture is smooth but not too thin. 

To Assemble
1 bunch kale, torn into bite size pieces, rinsed and drained
4 tsp sesame seeds, lightly toasted (toast in a dry frying pan, watching carefully)
2 cups soba noodles, cooked per package directions
4 tsp tamari

Steam kale with 1 inch of water in a covered frying pan for 3-5 minutes.  Drain and divide between 4 bowls.  Arrange soba noodles beside steamed kale, dividing evenly between 4 bowls. Drizzle 1 tsp of tamari over kale. Top soba noodles with a heaping tablespoon of green dragon sauce.  Arrange 6-8 slices of tempeh beside the noodles. Sprinkle entire contents with 1 tsp of sesame seeds.

Serve along with remaining green dragon sauce.

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