CAULIFLOWER FRITTERS
INGREDIENTS (Yields 8 patties) 
Half a large head cauliflower
1 carrot, grated
2 whole eggs
¼ cup flaxseed meal
¼ cup raw, unsalted sunflower seeds
¼ cup hazelnuts, finely chopped
¼ cup fresh parsley, finely chopped
1 tsp lime juice
½ tsp salt
1 tbsp poppy seeds
¼ tsp black pepper
1 tsp fresh thyme
½ tsp ground cinnamon
¼ tsp smoked paprika
pinch cayenne pepper
DIRECTIONS
Cut cauliflower into little florets and add to the bowl of your food processor. Process on pulse until cauliflower has texture of large grains of cracked wheat. Transfer to a large mixing bowl.
Add the rest of the ingredients and mix until well combined.
Heat a splash of olive oil in a frying pan and add about ¼ cup of the mixture for each fritter.
Cook three or four fritters at a time for 2 – 3 minutes on each side, until golden brown, then keep warm while you cook the remaining fritters.
Serve warm (I like them cold also) with a few fresh vegetables or a nice green salad.

CAULIFLOWER FRITTERS

INGREDIENTS 
(Yields 8 patties) 

  • Half a large head cauliflower
  • 1 carrot, grated
  • 2 whole eggs
  • ¼ cup flaxseed meal
  • ¼ cup raw, unsalted sunflower seeds
  • ¼ cup hazelnuts, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 1 tsp lime juice
  • ½ tsp salt
  • 1 tbsp poppy seeds
  • ¼ tsp black pepper
  • 1 tsp fresh thyme
  • ½ tsp ground cinnamon
  • ¼ tsp smoked paprika
  • pinch cayenne pepper

DIRECTIONS

  1. Cut cauliflower into little florets and add to the bowl of your food processor. Process on pulse until cauliflower has texture of large grains of cracked wheat. Transfer to a large mixing bowl.
  2. Add the rest of the ingredients and mix until well combined.
  3. Heat a splash of olive oil in a frying pan and add about ¼ cup of the mixture for each fritter.
  4. Cook three or four fritters at a time for 2 – 3 minutes on each side, until golden brown, then keep warm while you cook the remaining fritters.
  5. Serve warm (I like them cold also) with a few fresh vegetables or a nice green salad.
Gazpacho
Serve with cheese and bread, melon and prosciutto and a chilled rosé or sauvignon blanc. Serves 6-8.
32 ounces or 1 liter tomato juice4 medium vine-ripened tomatoes, diced, with juices2 spring onions, white parts thinly sliced, green parts reserved for garnish1 English cucumber, seeded, cut in 1/4 inch dice1 sweet red pepper, seeded, cut in 1/4 inch dice1 small fennel bulb, fronds removed, cut in 1/4 inch dice1 large carrot, finely diced1 small red onion, finely chopped1 jalapeño pepper, minced1 large garlic clove, mincedJuice of 1 lemonJuice of 1 lime1 tablespoon extra-virgin olive oil2 teaspoons ground cumin2 teaspoons salt, or to taste1 teaspoon sugar1 teaspoon Tabasco sauce, or to taste1 teaspoon freshly ground black pepper1/2 cup finely chopped cilantro (or parsley)
Garnish:Sliced jalapeñosCilantro or parsleyLime wedges
Combine all of the ingredients, except the cilantro in a large bowl. Mix together and taste for seasoning. Refrigerate at least one hour or up to 6 hours. Before serving, stir in the cilantro. Serve ganished with sliced green parts of the spring onions, sliced jalapeños, additional cilantro and lime wedges.

Gazpacho

Serve with cheese and bread, melon and prosciutto and a chilled rosé or sauvignon blanc. Serves 6-8.

32 ounces or 1 liter tomato juice
4 medium vine-ripened tomatoes, diced, with juices
2 spring onions, white parts thinly sliced, green parts reserved for garnish
1 English cucumber, seeded, cut in 1/4 inch dice
1 sweet red pepper, seeded, cut in 1/4 inch dice
1 small fennel bulb, fronds removed, cut in 1/4 inch dice
1 large carrot, finely diced
1 small red onion, finely chopped
1 jalapeño pepper, minced
1 large garlic clove, minced
Juice of 1 lemon
Juice of 1 lime
1 tablespoon extra-virgin olive oil
2 teaspoons ground cumin
2 teaspoons salt, or to taste
1 teaspoon sugar
1 teaspoon Tabasco sauce, or to taste
1 teaspoon freshly ground black pepper
1/2 cup finely chopped cilantro (or parsley)

Garnish:
Sliced jalapeños
Cilantro or parsley
Lime wedges

Combine all of the ingredients, except the cilantro in a large bowl. Mix together and taste for seasoning. Refrigerate at least one hour or up to 6 hours. Before serving, stir in the cilantro. Serve ganished with sliced green parts of the spring onions, sliced jalapeños, additional cilantro and lime wedges.

Chickpea Feta Salad
Ingredients:
3 (15 ounce) cans chickpeas, rinsed and drained
1 ½ cups cherry tomatoes, rinsed and halved
¼ cup olive oil
¼ cup red wine vinegar
2 tablespoons fresh basil leaves, minced
2 cloves garlic, minced
1 teaspoon granulated sugar
½ cup crumbled feta cheese
salt and pepper, to taste
Directions:
In a medium bowl, combine chickpeas, tomatoes, basil and garlic.
In a small bowl, whisk together olive oil, vinegar, and sugar until combined. Pour over chickpeas and toss together. Add feta cheese and toss gently. Season to taste with salt and pepper. Serve cold.
Yield:~5 cups bean salad (~10 servings)

Chickpea Feta Salad

Ingredients:

  • 3 (15 ounce) cans chickpeas, rinsed and drained
  • 1 ½ cups cherry tomatoes, rinsed and halved
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons fresh basil leaves, minced
  • 2 cloves garlic, minced
  • 1 teaspoon granulated sugar
  • ½ cup crumbled feta cheese
  • salt and pepper, to taste

Directions:

  1. In a medium bowl, combine chickpeas, tomatoes, basil and garlic.
  2. In a small bowl, whisk together olive oil, vinegar, and sugar until combined. Pour over chickpeas and toss together. Add feta cheese and toss gently. Season to taste with salt and pepper. Serve cold.

Yield:~5 cups bean salad (~10 servings)



Broccolini Chickpea and Soba Noodle Salad- 1 bunch of broccolini or broccoli cut into bite-sized florets- 1 can of chickpeas, rinsed- 1 zucchini, grated- 1/2 a package of soba noodles- 4 green onions, chopped into small rings
Chilli Garlic Dressing- 2 tablespoons of soy sauce- 2 tablespoons of water- 1 tablespoon of chilli paste- 1/2 tablespoon honey- 1 glove of garlic, grated or minced
To make dressing, assemble the 5 ingredients in a bowl and whisk together until well combined.
Steam your broccolini for about 3 minutes until slightly tender and still vibrant green. Set aside in a large bowl.Place grated zucchini and chickpeas in the bowl with the broccolini.
Cook your soba noodles, drain and place in the bowl with the other ingredients and pour dressing over (I ended up using all my dressing, although you may not want to) and toss together to combine. Sprinkle chopped green onions to garnish.
This tastes awesome after a day in the fridge and can be eaten warm, cold or at room temperature. Eat in between holiday business to keep you going.

Broccolini Chickpea and Soba Noodle Salad
- 1 bunch of broccolini or broccoli cut into bite-sized florets
- 1 can of chickpeas, rinsed
- 1 zucchini, grated
- 1/2 a package of soba noodles
- 4 green onions, chopped into small rings

Chilli Garlic Dressing
- 2 tablespoons of soy sauce
- 2 tablespoons of water
- 1 tablespoon of chilli paste
- 1/2 tablespoon honey
- 1 glove of garlic, grated or minced

To make dressing, assemble the 5 ingredients in a bowl and whisk together until well combined.

Steam your broccolini for about 3 minutes until slightly tender and still vibrant green. Set aside in a large bowl.
Place grated zucchini and chickpeas in the bowl with the broccolini.

Cook your soba noodles, drain and place in the bowl with the other ingredients and pour dressing over (I ended up using all my dressing, although you may not want to) and toss together to combine. Sprinkle chopped green onions to garnish.

This tastes awesome after a day in the fridge and can be eaten warm, cold or at room temperature. Eat in between holiday business to keep you going.

Tagged with:

vegetarian

lunch

dinner

Beluga Lentil Salad
1 cup beluga (black) lentils - picked over and rinsed off
2 cups water
1/2 cup fresh chopped tomato (i scored some heirlooms at whole foods)
1/2 cup chopped cucumber (i used an english cuke)
1/4 cup thinly sliced scallions
3 tbsp extra virgin olive oil
3 tbsp fresh parsley chopped
3 tbsp rinsed capers
2 tbsp red wine vinegar
1 tbsp light agave nectar
kosher salt + pepper to taste
after picking over lentils for rocks and other foreign debris combine them in a pot with 2 cups of water and turn stove burner onto high. allow water to boil, then turn down to a simmer and cover pot with a lid - tilt the lid slightly to the side so that steam can escape. allow lentils to cook ~20 minutes.  i like under cooking these vs cooking them to the point where they get mushy - i like them to maintain their shape integrity and have a toothyness to them. meanwhile - place tomato, parsley, capers and green onions into a large bowl. once the lentils are cooked pour them (and any remaining water) into a colander allowing excess water to drain off. pour lentils into bowl with tomato, parsley, capers and green onions. gently stir to mix and add in olive oil, agave nectar, red wine vinegar, kosher salt and paper to taste. i typically like to serve this cold - and pop it into the fridge for around 2-3 hours before serving.i prefer to serve my salad as a cold side dish or served on top of raw kale and lettuce. i’ve even enjoyed them for breakfast with eggs and avocado. like i said previously, lentils are a blank slate - use whatever you have on hand - be creative! go forth and lentil!

Beluga Lentil Salad

  • 1 cup beluga (black) lentils - picked over and rinsed off
  • 2 cups water
  • 1/2 cup fresh chopped tomato (i scored some heirlooms at whole foods)
  • 1/2 cup chopped cucumber (i used an english cuke)
  • 1/4 cup thinly sliced scallions
  • 3 tbsp extra virgin olive oil
  • 3 tbsp fresh parsley chopped
  • 3 tbsp rinsed capers
  • 2 tbsp red wine vinegar
  • 1 tbsp light agave nectar
  • kosher salt + pepper to taste


after picking over lentils for rocks and other foreign debris combine them in a pot with 2 cups of water and turn stove burner onto high. allow water to boil, then turn down to a simmer and cover pot with a lid - tilt the lid slightly to the side so that steam can escape. allow lentils to cook ~20 minutes.  i like under cooking these vs cooking them to the point where they get mushy - i like them to maintain their shape integrity and have a toothyness to them. meanwhile - place tomato, parsley, capers and green onions into a large bowl. once the lentils are cooked pour them (and any remaining water) into a colander allowing excess water to drain off. pour lentils into bowl with tomato, parsley, capers and green onions. gently stir to mix and add in olive oil, agave nectar, red wine vinegar, kosher salt and paper to taste. i typically like to serve this cold - and pop it into the fridge for around 2-3 hours before serving.

i prefer to serve my salad as a cold side dish or served on top of raw kale and lettuce. i’ve even enjoyed them for breakfast with eggs and avocado. like i said previously, lentils are a blank slate - use whatever you have on hand - be creative! go forth and lentil!