¾ cup favorite hot sauce (optional, omit if sensitive to nightshade vegetables)
Sea salt
Ground black pepper, to taste- if needed
Sprouted wheat or gluten-free buns, or try a lettuce wrap instead!
Toppings (optional): Lettuce, Tomato, Red onion, Grilled Onions, Avocado
Directions
Preheat oven to 375 degrees Fahrenheit. Mix 2 tablespoon ground flaxseed with 6 tablespoons warm water in a small bowl and set aside for 10 minutes to make “flax eggs.”
Put raw carrots, celery and cauliflower in a food processor until chunky, but not pasty. Add chickpeas and pulse more until chunky.
Pour into a large bowl. Slice/chop green onions and add to the bowl. Next add the gluten free oats, almond meal, flax eggs and hot sauce and mix well. Add salt and pepper if needed. Mix well with your hands to get everything mashed together well into a firm, but slightly, wet dough.
Shape into burgers and let sit for 15 - 30 minutes (if possible, which will help with consistency / firmness). Shape into 4 inch patties, then bake in oven for 15-20 minutes, until golden brown and cooked throughout.
Allow the burgers to cool a bit to further help set them firm up, then serve on buns or lettuce wraps, with toppings of choice.
½ cup brown rice flour (or your favorite whole-grain flour)
¾ cup unsweetened non-dairy milk, divided
1½ teaspoons onion powder, divided
1 teaspoon garlic powder
½ teaspoon salt, divided
½ teaspoon pepper, divided
1 medium head of cauliflower
¼ - ½ cup of your favorite hot sauce (omit if sensitive to nightshade vegetables)
½ ripe avocado
½ cup cilantro, chopped
½ lime, juiced
½ teaspoon garlic, minced (about 1 clove)
6-8 tortillas (I used sprouted grain tortillas)
Toppings: red cabbage, chopped cilantro, lime wedges, jalapeno slice
Directions
Preheat oven to 425 degrees Fahrenheit. Lightly grease a baking sheet with cooking spray, or use parchment paper.
In a large bowl, add flour, ½ cup non-dairy milk, 1 teaspoon onion powder, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper. Whisk to combine.
Remove the leaves and stem of the cauliflower and break it up into bite-size florets. Add the cauliflower to the flour mixture and toss until evenly coated. Spread the florets in an even layer on the baking sheet.
Bake at 425 for 30 minutes, then remove. Pour the hot sauce over the cauliflower, toss until evenly coated, then bake for 10 minutes.
To make the sauce, add avocado, cilantro, lime juice, garlic, ¼ cup milk, ½ teaspoon onion powder, ¼ teaspoon salt, and ¼ teaspoon pepper to a blender, food processor, or use hand blender. Blend until smooth.
Assemble the tacos by adding a scoop of cauliflower onto each tortilla. Drizzle with avocado cilantro sauce and any add optional toppings you like (e.g. chopped green onions, grilled onions, slivered cabbage, salsa, beans, or rice)
1 teaspoon cold pressed extra virgin olive oil or sesame oil
1 teaspoon garlic powder
½ teaspoon sea salt
½ cup parsley for garnish
Directions
Wash millet three times, or until water runs clear.
Sauté millet, garlic powder, and sea salt in a little olive oil or sesame oil on medium‐high flame, until water is fully evaporated and millet starts to toast.
Add in water or vegetable stock, and herbs, if using, and bring to the boil. Stir in chopped cauliflower and then simmer for about 40 minutes, or until cauliflower and millet is cooked through.
You may serve chunky as‐is, or mash with a potato masher or a stick blender.
Stir in finely chopped parsley for a bit of color before serving.
In a large bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg. Food process or blend in a blender your dates, non-dairy milk, and vanilla.
In a medium bowl, mash up your 3 super ripe bananas, then pour in your date-milk-vanilla mixture. Whisk until smooth.
Fold the wet mixture with the dry and stir until fully mixed.
Line cupcake/muffin pan with unbleached liner.
Using a tablespoon, measure out two heaping scoops of batter per cup/liner.
Bake for 22-26 minutes or until golden brown and cooked in the middle.
1.5 cups or 1 15-oz can chickpeas, drained and rinsed
½ cup white onion, finely diced
1 cup fresh parsley (lightly packed)
1 cup fresh cilantro (lightly packed)
1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon coriander
2 teaspoon cumin
2 teaspoon baking powder
2 tablespoon ground flaxseed
1 tablespoon oil (optional, for coating your pan)
Tzatziki Sauce:
1 package of silken tofu
2 tablespoons lemon juice
1 tablespoon dill weed
1 tablespoon tamari
Dash of black pepper
Dash of paprika
1 teaspoon maple syrup
1 tablespoon nutritional yeast
2 tablespoons fresh parsley1/3 cup pickles, finely diced
Directions
Preheat oven to 400 degrees F.
Add chickpeas, onions, parsley and cilantro to your food processor. Process until well combined (but still chunky).
Add salt, pepper, garlic powder, coriander, cumin, baking powder and flaxseed. Process until well mixed and fine. (mixture will ball up in the processor).
Oil a large baking sheet with oil (olive, sesame, or coconut). Or use parchment paper if avoiding oil.
Roll about 2 tablespoons of falafel mixture into balls and then flatten into discs and place on baking sheet evenly spaced.
