Tahini Pasta w/Falafel

 

Creamy tahini pasta is the perfect alternative! Be sure to make your mixture moist (water added) to avoid a dry falafel.

• 3 Cups canned chickpeas drained
• 1/2 Medium red onion
• 1/2 Medium white onion
• 2 Cloves of garlic
• 1 Large handful of cilantro
• Juice of 1 fresh lemon juice
• 1/2 Tsp baking powder
• 1/2 Tbsp ground cumin
• 1/2 Tbsp salt
• 3 Tbsp chickpea flour or more to bind
• Water as needed
• 1 lb Penne Pasta (can use GF)
• Oil for frying or cooking spray for baking

Put ingredients in food processor. Pulse the machine repeatedly until well combined. It should be a little course and hold together when squeezed. Use a cookie or ice cream scoop and form ball patties.

Shallow fry patties in a pan on the stove for 2 to 3 minutes or bake at 350º sprayed with olive oil spray for about 20 minutes until golden. Do not overcook or they will be dry.

Make the Tahini sauce:

• 1/4 Cup Tahini
• 1/4 Cup water
• 1 Garlic clove
• Juice of 1 lemon
• Salt and pepper to taste

Put ingredients in food processor. Pulse the machine repeatedly until well combined. 

Make the Cilantro Pesto:

• 1 handful of cilantro leaves
• 1/4 Cup cashews
• 1/4 Cup pine nuts
• 1/4 Parmesan cheese
• Salt and pepper to taste
• Good Olive oil

Put ingredients in food processor. Pulse the machine repeatedly until well combined.

Cook the pasta as directed and toss in the Tahini sauce. Plate with falafel on top and drizzle with Cilantro Pesto.

Season as needed. 

Gluten Free, Dairy Free No Bake Pistachio Coconut Cream Pie

 

• 1 MI-DEL allergen safe pie crust
• 2 Boxes Jello Instant pistachio pudding (can use sugar free)
• 1 (13.5 oz) Can of coconut milk
• 2.5 oz Almond milk
• 1 Cup non-dairy whipped cream (I used coconut)
• 1/4 Tsp vanilla or coconut extract
• 1/2 cup sweetened toasted coconut

Combine coconut milk, almond milk and pudding mix in a mixing bowl and beat until smooth and thick, about 1-2 minutes.

Put 3/4 of the mixture into the pie crust and distribute evenly. Add the whipped cream to the remainder of the filling and mix. Spread over top of pie.

Sprinkle toasted coconut around edges of pie and refrigerate for 4 hours or overnight. Serve with additional whipped cream if desired.

THE BEST EVER Gluten Free, Dairy Free, Nut Free Banana Brea

• 2 cups 1 to 1 gluten free flour
• 3 very ripe bananas mashed 
• 1/2 cup light brown sugar
• 1/2 cup Earth Balance non-dairy butter, softened
• 2 teaspoons baking soda + 2 tablespoons white vinegar
• 2 tablespoons almond milk
• 1/2 teaspoon vanilla
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup milk free chocolate chips 
• (I use Wegman's "Food You Feel Good About" Dark Chocolate Morsels

Preheat the oven to 350º.

Combine Flour, baking powder, and salt and set aside. Combine 2 teaspoons baking soda + 2 tablespoons white vinegar and set aside.

Cream together Earth Balance and sugar. Beat in the baking soda/vinegar mixture, almond milk, vanilla, and mashed bananas until well blended on medium. Now stir the banana mixture into the flour mixture until all of the flour is moist and incorporated. Stir in the chocolate chips. Pour batter into prepared loaf pan.

Bake in preheated oven for 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least 15 minutes, then turn out onto a wire rack and cool another 30 minutes. You can serve warm too!

Yellow Split Pea Hummus with Caramelized Onions & Bacon

• 2 cups yellow split peas
• 1 small yellow onion, peeled and chopped
• 1/4 cup olive oil + more for serving
• 1 Tbsp Earth Balance butter
• Salt and ground white pepper to taste
• 3 Pieces of cooked bacon coarsely chopped
• Fresh Cilantro

1. In a skillet, melt the butter and 1 tablespoon of the olive oil over medium heat. Add the sliced onion. Stir every 5 minutes or so, until the onions are caramelized and brown. Add the bacon and incorporate. Remove from heat and set aside.

2. In a heavy sauce pan, add the split peas and 6 cups water. Bring to a boil over high heat, reduce heat to low, and simmer, covered stirring occasionally until split peas are completely soft and falling apart, about one hour or so. Remove from heat and drain the peas. Purée until completely smooth in a food processor. Add 3/4 of the onion bacon mixture and some chopped cilantro to taste. Pulse until well mixed while adding additional olive oil drizzled in as it spins. Season with salt and pepper.

3. Serve split pea hummus in a serving bowl and top with the rest of the caramelized onions mixture. Drizzle with additional olive oil if desired and top with fresh cilantro.

Ooey Gooey Chewy Cashew Cookie (Gluten Free!)

• 8 oz almond paste
• 1/2 cup granulated sugar
• 1 large egg white
• 1/2 tsp orange or lemon zest
• 1/2 cup chopped unsalted cashew nuts
• Confectioners' sugar for dusting

Preheat the oven to 350º. Line a baking sheet with parchment paper or nonstick foil.


Food process the almond paste until crumbly. Add the sugar and pulse a few more times. Add the egg white and zest and process until it forms a sticky dough.


Put the cashew crumbles into a bowl and set aside.
 

Roll 15 to 16 dough balls and press one side into the nuts until the cookie is covered. Place each cookie plain side down onto the cookie sheet and press lightly to slightly flatten. DO NOT press too much, just enough to flatten a lttle bit.  

Bake for 15-17 minutes, or until gently browned. Cool on the baking sheet and dust them with confectioners' sugar.