Before you call the falafel police, let me preface this by saying these are not traditional falafel. They don’t have chickpeas and they aren’t fried and crunchy. But, I would like to emphasize that these are superfood falafel packed with healthy fats from walnuts, tempeh, flaxseeds and avocado oil. What makes these even healthier is that they’re baked instead of deep-fried. And when paired with the vegan tzatziki sauce, you can almost imagine yourself dining at a seaside restaurant in Santorini with the warm Mediterranean breeze caressing your beautiful face. Almost.
Mix 1 Tbsp ground flaxseed with 2 1/2 Tbsp warm water. Let mixture sit for 15 minutes to thicken.
Per serving:
Preheat oven to 375 F. Line baking tray with parchment paper.
Add tempeh to food processor and pulse until it is broken down. Add cilantro, parsley, basil and walnuts and process until ingredients start to blend together.
Add cooked onion, garlic, almond flour, oil, flax egg, sesame seeds, salt, pepper, spices and baking soda. Blend until ingredients are combined and mixture sticks together.
Refrigerate mixture for 20 minutes. Otherwise, it will be sticky and more difficult to roll.
Spoon refrigerated dough into approximately 22 falafel balls (1 heaping Tbsp of dough for each). Place falafel on prepared baking tray and bake for 20 to 22 minutes, turning halfway through baking time, until browned on both sides.
Drain soaked cashews and pat dry to remove moisture. Place cashews in food processor or high-speed blender along with light coconut milk, lemon juice, apple cider vinegar, nutritional yeast, salt, onion powder and garlic. Blend until thoroughly combined and smooth, ensuring there are no remaining pieces of cashews.
Spoon mixture into serving bowl. Stir in diced cucumber and chopped dill, parsley and mint.
Serve falafel with vegan tzatziki.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).