Simple Vegan Jambalaya

Ingredients

  • 1/2 onion, we used red onion
  • 2 cloves of garlic
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 carrot
  • 1 14-ounce can chopped tomatoes (400 g)
  • 2 tbsp tamari or soy sauce
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/8 tsp ground black pepper
  • 1/8 tsp cayenne powder
  • 1 cup uncooked rice (200 g), we used short grain white rice
  • 3 cups water or vegetable broth (750 ml)
  • 2 tbsp tahini (optional)
  • 1 cup canned or cooked chickpeas (180 g)
  • 1 cup canned or cooked kidney beans (180 g)
  • Chopped fresh parsley for garnish (optional)
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Lemon Tofu “Cheesecake”

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup maple syrup
  • 1/4 tsp. almond extract
  • 1 lb. Japanese-style firm silken tofu
  • 1/3 cup sugar
  • 1 Tbs. tahini or almond butter
  • 1/2 tsp. salt
  • 1 to 2 tsp. grated lemon zest
  • 1/2 tsp. almond extract
  • 1 Tbs. cornstarch dissolved in 2 Tbs. soy milk or rice milk.

Directions

  1. Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.
  2. In food processor or blender, combine remaining ingredients and process until smooth, about 30 seconds. Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.

The Mean Green Detox Salad

Ingredients

LEMON TAHINI DRESSING
  • 2 tablespoons tahini sesame seed paste
  • 2 tablespoons olive oil
  • 1 teaspoon low sodium soy sauce or tamari
  • Juice + zest from 1 lemon use only half of the zest
  • 2 cloves garlic grated
  • 2 teaspoons fresh ginger grated
  • Salt + pepper to taste
SALAD
  • 2 cups cooked chickpeas
  • 1 cup unsweetened flaked coconut
  • 2 tablespoon low sodium soy sauce or tamari
  • 2 tablespoons sesame oil
  • 1/4 teaspoon cayenne pepper
  • 4 cups Tuscan kale roughly torn
  • 2 cups fresh broccoli florets
  • 1/4 head purple cabbage shredded
  • 1/2 cup fresh parley + cilantro roughly chopped
  • Hemp seeds + chia seeds for topping
  • 2 red grapefruits segmented
  • 2 ripe but firm avocados, sliced or chopped
VEGAN PARMESAN
  • 1/2 cup raw pine nuts
  • 2 teaspoons raw sesame seeds
  • 1 tablespoon nutritional yeast
  • Salt to taste

Tahini Cookies

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3/4 cup sugar
  • 3 tablespoons honey
  • 3/4 cup tahini
  • 1/4 cup toasted sesame seeds

Directions

  1. Place racks in upper and lower thirds of oven and preheat to 350°F. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, sugar, and honey in a large bowl until light and fluffy, about 3 minutes. Beat in tahini, then add dry ingredients in 2 batches, beating after each addition until fully combined. Dough will be slightly sticky.
  2. Place sesame seeds in a small bowl. Scoop out heaping tablespoons of dough (about 1 oz.) and roll into balls. Dip tops of balls in sesame seeds, pressing to adhere, and place, sesame side up, on 2 parchment-lined baking sheets, spacing about 2″ apart. Bake cookies, rotating baking sheets halfway through, until golden brown, 13–15 minutes. Let cool on baking sheets (cookies will firm as they cool).

Lamb Shoulder & Smoky Aubergine Flatbread

Ingredients

For the flatbread
  • 7g fast-action dried yeast
  • 200g ’00’ flour
  • 200g strong bread flour
  • 1 tbsp olive oil
For the topping
  • 1 aubergine
  • ½ red onion, finely sliced
  • 150g leftover lamb, shredded or chopped
  • 2 tbsp finely chopped parsley
  • 1 tomato, finely chopped
  • 1 tbsp tomato purée
  • 1 garlic clove, crushed
  • pinch of ground cumin
  • pinch of smoked paprika
  • 1 tbsp pomegranate molasses (optional)
  • 1 tbsp olive oil
  • 1 tbsp pine nuts
For the tahini drizzle
  • 1 tsp tahini

Tahini-Lemon Quinoa with Asparagus Ribbons

Ingredients

  • 1 15-oz can chickpeas, rinsed
  • Zest and juice of 1 lemon
  • Kosher salt
  • Pepper
  • 1 c. quinoa
  • 1/2 c. tahini
  • 1/4 c. fresh lime juice
  • 1 tbsp. honey
  • 1 c. packed fresh mint leaves
  • 1 lb. thick asparagus
  • 1/4 c. shelled pistachios, chopped

Directions

  1. In bowl, combine chickpeas, lemon zest, lemon juice and pinch each salt and pepper. Let sit 20 minutes or refrigerate overnight, then drain.
  2. Meanwhile, cook quinoa per package directions and season with pinch salt.
  3. In blender, puree tahini, lime juice, honey, mint, 1/2 cup water and 1/4 teaspoon salt until smooth, adding additional water if needed; set aside.
  4. With vegetable peeler, shave asparagus into ribbons, peeling from woody end toward tip. In bowl, combine cooked quinoa, asparagus ribbons and marinated chickpeas. Sprinkle with pistachios and drizzle with tahini dressing.

Chocolate and tahini cookies

Ingredients

  • unsalted butter 100g, at room temperature
  • caster sugar 100g
  • golden syrup 60g
  • sesame oil 1 tsp
  • fine sea salt ¼ tsp
  • plain flour 175g
  • cocoa powder 30g, plus extra for rolling
  • bicarbonate of soda ½ tsp
    TAHINI FILLING
  • unsalted butter 45g, at room temperature
  • white chocolate 45g, melted
  • tahini 45g
  • icing sugar 125g, sifted
  • milk 1 tbsp