Sweet Potato and Corn Falafels by yield: 18-20 FALAFELS Ingredients: 1 med…

Sweet Potato and Corn Falafels

by cupfulofkale

yield: 18-20 FALAFELS

Ingredients:
1 medium-large sweet potato
1/4 cup/25g oats
2 tins (800g) chickpeas, cooked
1 red onion
2 garlic cloves
3/4 cup/130g sweetcorn, drained
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp salt
Black pepper
1-2 tsp sriracha
4 tbsp nutritional yeast
Handful fresh coriander (cilantro), finely chopped
Handful fresh parsley, finely chopped

Instructions
1. Pierce the sweet potato and place in the microwave on high for 10 minutes or until soft through. If you don’t have a microwave, peel and then boil until soft.

2. Place the oats in a food processor and blitz until it resembles flour. Add the drained chickpeas, roughly chopped onion and garlic. Blitz until chickpeas are mostly broken down. I like to leave some chunky bits.

3. Transfer them mixture to a bowl and add the remaining ingredients. Once the sweet potato is cooked, cut in half lengthways and scoop out the flesh.

4. Add to the bowl and mix everything together.

5. Pop the mixture in the fridge for half hour to firm up if it seems too soft. If the mixture seems too wet, add a little flour. If it’s dry add a little water.
In a large saucepan/skillet heat a thin layer of oil on medium heat.

6. Take a tablespoon of mixture roll into a ball and place on a plate. Repeat until all the mixture had gone.

7. Place 6-8 falafels in at a time, or however many you can fit it whilst allowing space around them.

8. Flatten them down with the back of a spatula and cook on each side for 3-4 minutes until golden brown.

9. Keep cooked falafels in an oven on low heat whilst the others cook.

10. Best eaten fresh but will keep in the fridge for 3-4 days in an airtight container.

Notes: You can sub the sriracha for ketchup if you don’t want the spice.

Vegan Pan Fried Mushroom + Chive Buns by . Recipe: 2 servings . INGREDIENTS:…

Vegan Pan Fried Mushroom + Chive Buns

by eatwkriss
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Recipe:
2 servings
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INGREDIENTS:
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Bun dough
¼ tsp yeast
1 tsp sugar
½ cup warm water
1¼ cup all-purpose flour more for dusting
½ tsp baking powder
⅛ tsp salt
1 tsp oil
Mushroom + chive filling
6-7 dried shiitake mushrooms rehydrated and chopped roughly, sub for fresh mushrooms
½ cup (100g) walnuts sub for more mushrooms
100 g chives diced
2 garlic cloves
½ inch ginger
1 tsp dark soy sauce
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp Chinese cooking wine
1 tbsp cornstarch
1 tsp sugar
½ tsp white pepper
½ tsp salt
reserved mushroom water sub for vegetable stock or water
To serve
black sesame seeds
scallions
dipping sauce*
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INSTRUCTIONS:
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Soak the dried shiitake mushrooms and walnuts overnight to soften.
Make the bun dough
In a measuring cup mix water, sugar and yeast. Let sit for a few minutes until foamy.
Mix the dry ingredients together then pour in the yeast mixture and oil. Mix until a sticky dough forms. Pour out onto a floured work surface. With floured hands, knead the dough for a 3-4 minutes, dusting with flour whenever it starts to stick. You should get a dough that is smooth, no longer sticky and springs back when you poke it.
Shape into a ball and let rise covered with a kitchen towel in an oiled bowl for 1 hour or until doubled in size.
Make the filling
Add all the filling ingredients into a food processor and pulse until you reach your desired texture. Fewer pulses for a chunkier filling and vice versa. If it seems too dry, add in the reserved mushroom water a tablespoon at a time.

Zucchini Lasagna by . Recipe: . Lasagna: 3 zucchini 3 cups vegan mozzarella,…

Zucchini Lasagna

by twospoons.ca
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Recipe:
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Lasagna:
3 zucchini
3 cups vegan mozzarella, grated

Bolognese:
4 cloves garlic
2.75 cups pure tomato sauce
2 tbsp tomato paste
1 lemon, juiced
pinch sea salt
1.5 cups green lentils, cooked

Cheese:
1 cup raw cashews, soaked and strained
1/4 cup nutritional yeast
4 cloves garlic
1 lemon, juiced
1 cup water
1 tsp onion powder
1/4 tsp salt

1. Using a mandolin thinly slice zucchinis to be 1/8-inch thick. Lay out onto kitchen towel. Place another towel on top and gently press water out of zucchini as best you can.
2. Turn oven to broil and line baking tray with parchment paper. Lay zucchini slices on tray without crowding, bake for 3 mins. Flip to bake other side for another 2 mins. Let cool slightly, then gently pat out any excess moisture with towel.
3. Make vegan Bolognese: Finely chop garlic and add to a saucepan with tomato sauce, tomato paste, lemon juice and pinch salt. Bring to a simmer. Pulse lentils in blender (or food processor) and add to a saucepan. Cook for 30 mins until thick, and liquid is reduced by almost half.
4. Make homemade vegan sauce: In a blender add soaked cashews (strained), nutritional yeast, garlic, lemon juice, water, onion powder and salt. Blend until creamy and smooth.
5. Turn oven to 375F/190C, and build your lasagna: In a 8×11 casserole, spread a thin even layer of vegan Bolognese on the bottom and layer zucchini on top to cover. Pour a thin layer of cheese sauce. Then sprinkle with mozzarella. Repeat the process until all your ingredients are used (ending with the vegan mozzarella).
6. Cover with foil and bake for 30 mins. Then remove foil and bake for another 20 mins.

Oven baked sweet potato topped with a lot of tahini (best combination ever), av…

Oven baked sweet potato  topped with a lot of tahini (best combination ever), avocado , parsley, guacamole and chickpeas . Who wants to have this bowl for dinner?
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By plantbased_food_and_travel