Wednesday, May 16, 2007

Raw Brownies

Raw Brownies
Not my recipe, just how I do it.
2 Servings

2oz Walnuts
4oz Dates
1Tbsp Cocoa Powder (heaping)

-In the food processor chop up the walnuts finely then set aside. Chop up the dates and add in the walnuts and cocoa powder. Process about 15 seconds until combined and mixture looks crumbly.

- I form the mix into balls, but they could be pressed into a dish or pan too. Since the mix can get a little warm in the food processor I like to refridgerate them until they're cold.

Sunday, May 6, 2007


Posted to Full of Veggies on 5/6/07Nicole’s ETL-friendly Falafel
Makes 24 Falafel

Time consuming? Maybe a little. Worth it? You bet.

6 cups cooked, drained & cooled chickpeas/ garbonzo Beans (about 1 lb dry)
1 bunch green onions
3-4 cloves garlic
¼ cup fresh parsley
6 Tbsp ground flax
½ cup wheat germ
¼ cup whole wheat breadcrumbs (grind up some toasted low sodium bread or pita in the food processor)
1 tsp paprika
1 Tbsp ground cumin
1 Tbsp ground coriander
1 tsp ground turmeric
2 – 4 Tbsp Braggs Liquid Aminos (to taste)
¼ Cup tahini (raw and unsalted)
1 Tbsp lemon juice
Water as needed (can use reserved bean cooking water)

The food processor is your best friend with these, although not 100% necessary.

1. In the food processor pulse cooled chickpeas until ground up but not pulverized (see the texture in the picture?) or if not using a food processor just mash them up. Set aside.
2. In food processor or blender make a paste with the green onions, garlic, and parsley. Set aside.
3. Add wheat germ, flax, breadcrumbs, cumin, coriander, and turmeric to chickpeas and stir to combine.
4. Add green onion, garlic, and parsley and stir to combine.
5. Stir in Braggs, tahini, and lemon juice – at this point the mixture should start to come together and be able to hold together into balls. If not, add water 1 Tbsp at a time until it does.
6. Cover and refrigerate for a few hours or overnight for flavors to come together.
7. Preheat oven to 300. Make ¼ cup patties and place on wax paper or parchment lined baking sheet (will need two sheets or two batches). Cook for 15 minutes, turn and cook for additional 15 minutes until firm.

Greek Inspired Salad Dressing

Posted to Full of Veggies on 5/6/06Greek Inspired Dressing
Yeilds ~2 Cups

1/3 cup lemon juice
1/3 cup tahini
1/3 cup water
1 clove garlic
1 tsp dried dill
Any other Greek-style herbs that strike your fancy
1 Cup Chia Gel(Grind the Chia Seeds first!)

Combine all ingredients and blend well in a blender. Is even better when it’s spent the night in the fridge!

Mango Banana Pie

I had several overripe mangoes and some avocados that needed to go! I was craving a mousse like pie. I think this pie could be sweeter, so experiment with some dates, stevia, or something!

1/2C or so mixed nuts
2 or 3 date rolls
I'm really guestimating here on the pie crust. I honestly threw in nuts and date rolls, but I didn't measure it. Anyways, it's a very thin crust. You need it moist enough to stick.
4 ripe mangoes
2 ripe avocadoes
1 large ripe banana
In a food processor/blender blend the mangoes, avocadoes, and banana together. Pour into pie crust. Cut into 8 equal slices then freeze to desire consistancy. I froze mine overnight, then heated it in the microwave for about 30 seconds. That softened it up nicely.
Serves 8.