Tandoori Cauliflower Chickpea Bowls with Creamy Cashew Raita

Cook Chickpea

1 and 1/2 Cups Chickpeas

Overnight soak the chickpeas.

1 Tsp Salt
5 Cups Water

Cook chickpeas with salt and water, allow it to boil, reduce the heat to medium and simmer for 45 minutes.

Yields: 4 and 1/2 Cups Cooked Chickpeas

Cashew Raita

1/2 Cup Cashews, Soaked in water for 2 Hours or unto 12 Hours, Drained
3 Tbsp Lime Juice (Juice of 1 Lime)
1/2 Tsp Salt
1/2 Tsp Cumin Seeds
1 Serrano Pepper
1/4 tsp Garlic Clove, Chopped / Grated
1 Tsp Ginger, Chopped / Grated
3/4 Cup Water

Blend all the above until in blender until its totally smooth. Transfer it to a small mixing bowl.

1/3 Cup Onion, Chopped
1/3 Cup Carrot, Grated
1/3 Cup English Cucumber, Peeled, Remove Seeds and Grated in Big Hole Grater (1/2 English Cucumber)
1/4 Cup Mint / Cilantro Leaves, Chopped

Add cucumber, onion, carrot and mint to it. Mix well to combine. The raita can be prepared 1 to 2 days in advance and will become more flavorful as it sits.

Source: Combined holycowvegan and thefullhelping

Tandoori Cauliflower

1 Medium Head Cauliflower, cut into 1" Florets and Pieces
1/4 Cup Tahini
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Paprika
1/2 Tsp Ground Turmeric
1/2 Tsp Ground Ginger
1/2 Tsp Salt
1/8 Tsp Ground Cayenne
6 Tbsp Water
2 Tbsp Lime Juice

Preheat the oven to 375 degrees F

Whisk together the tahini, cumin, coriander, paprika, turmeric, salt, cayenne, water and lime juice.

Place the cauliflower pieces in a large mixing bowl and add the sauce. Mix everything well.

Transfer the cauliflower and any sauce in the bottom of the mixing bowl to a parchment lined baking sheet.

Bake for 15 minutes, gently stir the pieces so that they don't stick too much to the parchment paper.

Return them back to the oven and bake for 15 more minutes or until the cauliflower is tender and a little crispy on the edges and the sauce has turned a beautiful amber / red color.

Bowls

6 Cups Fresh Greens of your Choice (Spinach, Arugula, Romaine, Mache... whatever you have)
1/2 Cup Cilantro Leaves, Chopped
1/4 Cup Mint Leaves, Chopped
1 Cup Cooked Chickpea / Serving
Cucumber Chopped (Optional)
Carrot, Grated (Optional)
Purple Cabbage, Chopped (Optional)
Avocado (Optional)
Tomato, Chopped (Optional)
Buns (Optional)

Toss together greens, herbs, chickpeas. Divide them into 4 serving dishes and top each with cauliflower and a generous scoop of raita.

Taste Note: Tastes AWESOME
Serves: 4
Source: thefullhelping

Beet Falafel Burger

Cook Chickpea

1 and 1/4 Cups Chickpeas

Overnight soak the chickpeas.

1 Tsp Salt
5 Cups Water

Cook chickpeas with salt and water, allow it to boil, reduce the heat to medium and simmer for 45 minutes.

Yields: 4 and 1/4 Cups Cooked Chickpeas

Flax Egg

2 Tbsp Flax Meal
6 Tbsp Water

Mix flax meal with water and keep aside.

2 Cups Beets, Peeled and Grated

Transfer to fine-mesh strainer and press out as much excess liquid as possible (DON't waste the juice, drink it, its very sweet and yummy).

4 Cups Cooked Chickpea
1 Tsp Garlic, Chopped
2 Tbsp Olive Oil
2 Tbsp Lemon Juice
1 Tbsp Tahini
1 Tsp Ground Cumin
1 Tsp Smoked Paprika
1 Tsp Salt
1/2 Tsp Black Pepper Powder
1/4 Tsp Ground Cayenne Pepper (I didn't add this, the patty was not spicy enough, think it would taste much better with cayenne)

Preheat the oven to 390 degrees F

Add cooked chickpeas, garlic, olive oil, lemon juice, tahini, ground cumin, smoked paprika, salt, black pepper powder to food processor. Blend until you get an even mixture, about 10 seconds, mix and process for another 10 seconds.

3 Tbsp Brown Rice Flour

In a large bowl combine chickpea mixture with grated beet, flax eggs and flour. Stir generously with your hands to get a relatively even paste.

Take 1/2 Cup of the mixture and form into balls and flatten the patties.

Bake for 15 minutes and remove from the oven, flip and bake for another 15 minutes.

Buns
Avocado
Greens
Tomato Slices
Cucumber Slices

Taste Note: Tastes GREAT, I added only 1/2 Tsp Salt and no cayenne, was saltless and no spiciness to it. Modified the recipe to 1 Tsp salt and 1/4 Tsp Cayenne pepper. Hoping it would taste much better with the modifications.
Serves: 9
Source: onegreenplanet

Farmhouse Seed Bread / Bun

Ground Chia Seeds

1/3 Cup + 1 Tbsp Chia Seeds

Buy whole chia seeds take 1/3 cup + 1 tbsp of chia seeds and use dry container of vita-mix and grind them very finely. Store them in a glass jar in your fridge for no longer than a week. You can use it to make bread 2 times.

Note: I used 1/3 cup chia seeds and grounded them, it yielded me close to 2/3 Cup Ground Chia Seeds.

Wet Ingredients

2 and 1/2 Cups Warm Water (105 to 110 F)
2 and 1/4 Tsp Active Dry Yeast (1 Package)
1 Tsp Maple Syrup

Add yeast and maple syrup to the warm water, whisk together. Let rest for 5 to 10 minutes to activate the yeast. The mixture should get foamy or bubbly. If not dump it out and start over.

2 Tbsp Maple Syrup
2 Tbsp Extra Virgin Olive Oil

1/3 Cup Ground Chia Seeds
1/3 Cup Psyllium Husks

After the yeast is activated, whisk in the olive oil, maple syrup, ground chia seeds and psyllim husks into the water-yeast mixture. Let stand for 2 to 3 minutes (not any longer) to let the chia and psyllium release their gelatinous substances. Whisk again.

Dry Ingredients

1 Cup Teff Flour

1 Cup Sorghum Flour

1/2 Cup Sweet Rice Flour

1/2 Cup Cornmeal

1 and 1/2 Tsp Sea Salt

While the yeast is activating, mix together the dry ingredients in a large bowl.

Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick. Then knead the dough on a floured wooden board to incorporate the flour. Add more teff and sorghum flours (1/4 to 1/2 cup total. I used 1/4 cup sorghum and 1/4 cup teff), a little at a time, until the dough holds together and isn't too sticky. Don't add too much flour, otherwise the dough will become very dense, it should still be slightly sticky. Form dough into a ball.

Place them back into a large bowl and cover with a damp cloth.

Place in a warm spot to raise. Let dough raise for an hour or until doubled in size. Rising time will depend on the temperature of the environment around the dough. Alternately place the bowl over a pot of warm water.

Place pizza stone / cast iron round griddle in your oven. Fill in a large pan halfway with water. Place in the oven on the bottom rack. Preheat the oven to 400 degrees F.

Topping

1 Tbsp Extra Virgin Olive Oil
1 Tsp Poppy Seeds
1 Tsp Sesame Seeds

Punch down the dough and turn out onto a lightly floured wooden board. Knead the dough for about a minute. Then form into a round ball. Place on a square of parchment paper and use a sharp knife to cut a shallow "tic-tac-toe" pattern on the top.

Drizzle with olive oil and sprinkle with poppy seeds and sesame seeds. Let raise for about 30 minutes in a warm place while the oven and stone / griddle are preheating.

Carefully lift the parchment paper with the risen loaf and place it on to the stone / griddle in the oven. Bake for 40 minutes. If you are making bun, bake for 30 minutes. Remove from the oven and let cool for 1 hour before cutting into it. The bread will be very gummy hot out of the oven. The texture is perfect once cooled. 

Olive Rosemary Bread: 1 Cup of pitted kalamata olive sliced thin and 2 to 4 Tbsp Chopped fresh Rosemary. If you are adding olives to the this bread, add them in when you are kneading the dough for the first time. 

Garlic Seed Bread: Add chopped fresh garlic and seeds. If you are adding garlic to the this bread, add them in when you are kneading the dough for the first time. 

Sundried Tomato Basil Bread: 

Replacement for cornmeal: Almond meal

Taste Note: Tastes GREAT. But felt like the center is not baked properly. Next time, I am thinking of making Bun out of this.

Serves: 8

Source: nourishingmeals

Cranberry Orange Granola Bars

1 Cup Pecan Pieces
1/3 Cup Pumpkin Seeds

Heat a pan over medium heat, toast pecans and pumpkin seeds, stirring often, until they are fragrant, and the pumpkin seeds are starting to make popping noises, about 5 minutes in LOW heat.

2/3 Cup Dried Cranberries

Transfer toasted pecans and pumpkin seeds to a food processor. Add the cranberries and then run the machine for about 10 seconds until the pecans, pumpkin seeds and cranberries are broken up. (If you skip this step, your bars will be more difficult to slice through and more likely crumble at the edges)

1 and 3/4 Cup Quick-Cooking Oats (or Old-Fashioned Oats, Pulsed in a Food Processor)

2 Tsp Orange Zest

1/2 Tsp Ground Cinnamon
1/2 Tsp Salt

In a mixing bowl, combine the contents of the food processor with oats, orange zest, ground cinnamon and salt. Whisk to combine.

1 Cup Creamy Unsalted Almond / Peanut Butter
1/2 Cup Maple Syrup
1 and 1/2 Tsp Vanilla Extract

In a smaller container, mix together almond butter, maple syrup and vanilla extract until well blended.

Pour the liquid ingredients into dry ingredients. Mix them together until the two are evenly combined and no dry oats remain. If the mixture was easy to mix together that's a sign that you need to add some more oats, sprinkle in more oats until you can't incorporate ay more.

Line a 9" square pan with 2 strips of criss-crossed parchment paper cut to fit neatly against the base and up the sides. The parchment papers will make it easy to slice the bars later.

 Transfer the mixture to the prepared square baker. Arrange the mixture fairly evenly in the baker, then use a bottom of a flat round surface, like measuring cup (if it gets very sticky, use a parchment paper under the measure cup) and pack the mixture down as firmly and evenly as possible.

Cover the baker and refrigerate for at least one hour or preferably overnight. The oats needs time to soak up some of the moisture so they aren't sticky. When you are ready to slice, lift the bar out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp knife to slice the bars into 1" strips, then slice them in half through the middle.

Storage Instruction: Bars will keep well for couple of days at room temperature. But you can wrap individual bars in plastic wrap or parchment paper and store them in freezer safe bag in the freezer for best flavor. They will keep for several months in the freezer. I put all my bars in a glass container and kept my bars in refrigerator for 11 days.

Taste Note: Tastes AWESOME
Serves: 18
Source: cookieandkate

Pulled Jackfruit

Two 20 oz Cans of Young Green Jackfruit in Brine or Water (Not in Syrup)

Drain and rinse jackfruits.

Cut the jackfruits into smaller pieces by cutting it from for to the edge for the most pulled texture

1 Tbsp Olive Oil
1 Cup Onion, Sliced into Lengthwise Pieces
1 Tbsp Garlic, Chopped

Heat olive oil in a pan, add onion, saute for 5 minutes, add garlic, saute for 1 more minute.

1/4 Cup Water

Add chopped jackfruit, water, cover and cook for 10 more minutes. Mash the jackfruit with potato masher, until it breaks apart and it looks pulled or shredded.

Preheat oven to 400 degrees F

Lightly grease a baking pan or add parchment paper to the pan.

Spread jackfruit in an even layer across the baking pan, pop it in the oven for 15 minutes.

1/2 Cup BBQ Sauce

Remove from the oven and pour over 1/2 cup of bbq sauce and stir to combine.

Toss it back in the oven for 10 more minutes, until it looks delicious and golden and even few strands get a bit burnt.

1/2 Cup BBQ Sauce

Remove from the oven, stir in remaining 1/2 cup of BBQ sauce to make it even saucier.

Note: I prepared and stored them in the fridge. I took 1/2 of it (about 2 cups), added 1/2 cup more bbq sauce and heated it.

Taste Note: Tastes AWESOME
Yields:3 and 3/4 Cups
Source: itdoesnttastelikechicken

Homemade BBQ Sauce

1 Tbsp Olive Oil
1 Cup Onion, Chopped

Heat oil in a pan, add onion, saute for 5 minutes in medium flame.

1 Tbsp Garlic Cloves, Chopped

Add garlic saute for another minute.

1/4 Cup Molasses
1/3 Cup White Vinegar
1 Tbsp Apple Cider Vinegar
1/2 Tsp Salt
1 Tsp Red Pepper Flakes

2 Tbsp Coconut Sugar
22 oz or 28 oz Crushed Tomatoes

Add all the above, cook in low uncovered for 30 minutes to 1 hour, stir occasionally and make sure not to burn it.

1 Tbsp Yellow Mustard

Add mustard and cook for 5 more minutes.

You may puree the sauce in blender, but not necessary. I didn't puree the sauce in blender. I liked it just like this.

Taste Note: Tastes AWESOME
Yields:  Cups
Source: ohsheglows