Daily Vegan Lunch for 24 December, 2013: Tofu Cucumber Mint Chutney Cold Pita Pizza

vegan cucumber chutney pesto flatbread with tofu IMG_3882INGREDIENTS:

1 pita round
1.5 cups cucumber, sliced very thinly
1 tablespoon prepared mint chutney or prepared pesto

1 tablespoon tahini
1 teaspoon garlic, minced (about one clove)
Salt to taste

3/4 cup firm tofu, drained

DIRECTIONS:

In a small bowl, combine minced garlic, tahini, and salt.  Toast one pita round — I used my broiler on 400 for a minute — and spread it with mint chutney or pesto.  Add a layer of sliced cucumber and tomatoes.  Crumble the tofu and sprinkle on top, then drizzle with garlic tahini sauce.

Daily Vegan Lunch for 15 December, 2013: Spinach Falafel

vegan spinach falafel IMG_3828Shown with roasted fingerling potatoes that look like sausages and taste like what you’d expect: mini baked potatoes.

FALAFEL INGREDIENTS:

1 fifteen ounce can chickpeas (about 1.5 cups) rinsed and drained
1 cup frozen spinach, thawed
2 cloves garlic, roughly chopped
1 teaspoon salt or to taste
1 tablespoon fresh lemon juice
2 tablespoons tahini
4 tablespoons plus one tablespoon any type of flour, I used chickpea flour
1 teaspoon cumin
Oil for frying

CREAMY TAHINI SAUCE INGREDIENTS:
1 clove garlic, chopped
1 tablespoon vegan cream cheese (I used homemade cashew cream cheese recipe from 5 September)
1 tablespoon tahini
1/3 cup water
Salt to taste

DIRECTIONS:

Make the falafel.  In a blender or food processor, combine chickpeas, spinach, garlic, 2 tablespoons tahini, cumin, lemon juice, and salt.  Process until it is almost but not quite a paste.

Transfer chickpea mixture into a bowl and add 4 tablespoons of flour, stirring in completely.  Put remaining tablespoon of flour in the middle of a plate or small cutting board.

Heat about 1 inch of oil in a pan that IS NOT NON-STICK to the smoking point.  I prefer to use a small cast iron pan for this.

Put flour on your hands from the plate and use your flowered hands to roll several meatball sized blobs of chickpea-spinach mixture.  The mixture will be a bit sticky.  Flatten each ball a little to make a flatter shape.  Drop them (carefully) into the hot oil and fry for 2-3 minutes each side or until browned.  Turn them over in the oil once.  Makes about a dozen falafels depending on ball size.

To make the sauce, combine veggie cream cheese, garlic, and tahini in a small bowl, mash together.  Add water a little at a time, stirring in as you go until it is the right thickness for you.  Add salt to taste.

Serve the falafels in oven-warmed pita bread with some shredded or chopped cucumber and tahini sauce.

Daily Vegan Lunch for 1 December, 2013: Unchicken and Greens with Sesame-Miso Dressing

unchicken salad tahini-miso dressing

IMG_3777

FOR ONE SALAD

4 – 5 cups salad greens
1.5 cups raw broccoli
3/4 cup chopped green onion
2 Gardein chicken tenders or other veggie unchicken

DRESSING INGREDIENTS

2 teaspoons miso, any color
2 teaspoons sugar or 1 teaspoon agave
1 tablespoon agave
1 teaspoon sesame oil
1 tablespoon vinegar
1 tablespoon tahini

Bake unchicken on a cookie sheet in the oven at 400 degrees for 20 minutes, flip and cook 5 minutes more or cook according to package directions.
Mix dressing ingredients in a small bowl, set aside.
Assemble salad (greens, broccoli, and onion) in a bowl.  Mix by hand.  Chop baked unchicken into bite sized pieces place them on top of the salad.  Add dressing to taste and toss.