Small Bites

Falafel Pizza

This is a fun & fresh lunch to share and it’s super easy to make.

Where I live there are some amazing falafel places, so I don’t bother making my own. You can for sure, but for this recipe I use Fantastic World Foods Falafel Mix – you just add water and wait a few minutes until it firms up a little.

Prep Time: 20 minutes / Cook Time: 20-25 Minutes / Total Time: 1 hour

For the Falafel Crust

Preheat Oven to 375 degrees Fahrenheit.

Packaged Falafel Mix – I use Fantastic World Foods Brand – Prep according to package directions. Instead of making balls, line a cookie sheet with parchment and gather the firm mixture and flatten it out. You should end up with about a 12” crust, about ½” thick. Bake in a 375-degree Fahrenheit preheated oven for about 25 minutes. The bottom should be lifting from the parchment and it should slide, not stick, when pushed. Let cool at room temperature.

Herbed Yogurt Dressing

1 cup plain plant-based yogurt (regular…greek-style is too thick)

2 Tbsp lemon juice

Sprinkle of dried dill, oregano, black pepper, and salt

Stir and let rest

Veggie Toppings

I go with the classics, Kalamata olives, tomatoes, cucumber, a little spring mix, spiralized zucchini, red bell peppers, red onion…etc.

The Build

After the falafel crust cools spread a layer of your hummus of choice. At this point, I prefer to cut the crust into 6 or 8 slices and plate them and build the salad on top (as pictured)…slicing through all those layers will just crush the whole thing. Pile the veggies on and dress with the yogurt sauce and a grind or two of black pepper.

Just a note: Do not expect to pick this up like a slice of pizza…better to serve with a fork. Variations are endless – adjust to your taste and imagination!

Enjoy!

Easy Pumpkin Drop Biscuits

Here’s a yummy and easy recipe from an Instagram pal of mine. Miche has a great feed and a great site full of intelligent health advice and super plant-based recipes.

I swapped the all-purpose flour for oat flour and used oat milk, so i could share these seasonal treats with my gluten and nut sensitive neighbors. With these swaps i would suggest adding 1 or 2 minutes on the cook time…I find oat flour needs that.

Thanks Miche!!

Enjoy!

Easy Pumpkin Drop Biscuits [Whole Wheat, Fat Free]

Orange & Radish Salad with Mint

This recipe for my Mom. She loves radishes! My Mom & Dad will plant these first thing every spring and see how many crops they can get in before the weather stops cooperating. With a salt shaker handy, they’ll eat them like popcorn while they wait for the next batch to get big enough to harvest.

This citrusy salad will make a flavorful, fresh (and inexpensive) complement to your holiday table!

Prep Time: 10 minutes / Refrigeration Time: 2 hours

½ cup lemon juice

2 Tbsp sugar

¼ tsp salt

4 large navel oranges

1 bunch red radishes

2 Tbsp chopped fresh mint

2 Tbsp chopped fresh parsley

Zest of 1 lemon & 1 orange

In a small bowl combine the lemon juice, sugar, and salt and stir until the sugar and salt dissolve. Set aside.

With a sharp knife, slice the tops and bottoms off of the oranges. With one of those flat sides on the cutting board, guide your knife under the peel from top to bottom to remove the peel and pith. Hold the now naked orange in the palm of your clean hand and over a large bowl slice out the sections, letting the juice and orange segments fall into the bowl. Clean, trim, and thinly slice the radishes (I use a box grater). Combine and toss with the oranges. Chop the mint and parsley and add to the bowl along with the lemon juice mixture. Toss gently and chill for at least 2 hours. Toss gently again and serve with freshly zested lemon and orange.

Enjoy!

Roasted Beet Catsup

Prep Time: 20 minutes / Cook Time: 45 Minutes / Refrigeration Time: 2 hours

3 medium/large fresh beets, trimmed, peeled, and quartered

½ sliced red onion

1 peeled garlic clove

3/4 cup of water

2 Tbsp white vinegar

1 Tbsp brown sugar

½ tsp vegan Worcestershire sauce

1/8 tsp salt

Preheat oven to 400 degrees Fahrenheit.

Trim, peel, and quarter the beets. Place them on a parchment-lined cookie sheet and roast at 400 degrees for 35-45 minutes. Let cool.

Slice the red onion and add it to a high-speed blender or food processor. Add the cooled roasted beets, garlic clove, white vinegar, brown sugar, Worcestershire sauce, salt, and ½ cup of the water. Pulse the blender and check the consistency. It should be obvious, but you’re going for a catsup consistency…if you’ve arrived, do not add the additional ¼ cup of water, if not, add the remaining water slowly until you reach your preference. Test for salt and sweetness. You’re going to have some variability with this recipe due to the liquid and sugar content of the beets. Do not be afraid to adjust until it’s best for your taste buds. Chill before serving.

Enjoy!

Easy Cornbread

Prep Time: 15 minutes / Cook Time: 20 minutes / Preheated 400 degree Fahrenheit oven

1 cup cornmeal

1 cup all-purpose flour

1 tsp baking powder

½ tsp baking soda

1/8 tsp salt

½ cup Earth Balance Sticks (or similar), melted and cooled slightly

1/3 cup brown sugar

2 Tbsp Agave syrup

1 flax egg (1 Tbsp ground flax seed + 3 Tbsp warm water + 5 minutes = 1 egg)

1 cup plant milk (I use unsweetened almond milk

1 Tbsp apple cider vinegar

Preheat oven to 400 degrees Fahrenheit

For the flax egg: In a small bowl, mix 1 Tbsp of ground flax seed with 3 Tbsp warm water. Let this mixture sit and thicken for at least 5 minutes before adding it to the recipe.

Mix plant milk and apple cider vinegar together and let it come to room temperature to make “buttermilk”.

Mix the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl and set aside.

Next, mix the melted butter, brown sugar, and agave together until smooth. Whisk in the room temperature “buttermilk” mixture and flax egg.

Add the wet ingredients into the dry and combine – Don’t overmix.

Pour batter into a greased 8 or 9 inch square or round baking pan and place on the center oven rack. Bake for 20 minutes. The top should brown a bit and the edges should pull away from the sides of the pan. An inserted toothpick should come out clean.

Let it cool and rest. Slice.

Variations: Add vegan cheddar shreds and/or fresh jalapeños to the dry ingredients and coat before adding the wet ingredients. Not too much though or you’ll have to adjust the wet ingredient proportions to compensate for the extra moisture.

Enjoy!

Crispy Buffalo Califlower Wings

So, a lot of recipes for vegan wings soak something in a spicy goop and throw it in the oven or a vat of hot oil. Honestly, with wings, now that I’m vegan, I’d rather have something crispy and spicy with a zippy, layered texture, not some crap that’s supposed to remind me of those slimy, fatty, animal parts served up by tight-shirted amateur sex-workers. These cauliflower wings satisfy your taste buds without all the exploitation! The first time I made this recipe was late at night after a few drinks, so you know it’s gotta be good!

Spicy Califlower Wings

Preheat oven to 425º

1 head of cauliflower, broken into florets

1 1/4 cups plain non-dairy yogurt

1/2 cup Buffalo Wing sauce (I use Red Hot)

2 shakes of tabasco (more to taste)

1 Tbs Kosher salt

1 cup whole wheat bread crumbs (no dairy)

Preheat your oven to 425º. Toss the cauliflower florets with half the Kosher salt and spread in a single layer on a parchment-lined baking sheet. Roast for 15 minutes.

In the meantime, in a large bowl, mix the yogurt, wing sauce, tabasco, and Kosher salt together.

Remove the cauliflower florets from the oven after 15 minutes and dump the warm florets into the bowl with the yogurt mixture. Toss well. Like really well. Make sure that all the nooks and crannies are well coated.

Next, a two-handed move, while tossing, sprinkle the cup of bread crumbs and coat well.

Return immediately to the parchment-lined baking sheet and return to the 425º oven for 20-25 minutes.

If desired, toss with a little more buffalo sauce and/or serve with vegan blue cheese dressing or vegan ranch, and crispy celery sticks!

 

Enjoy!

Hummus + variations

Total Time: 5 minutes

 

1 15oz can garbanzo beans, drained and lightly rinsed

2 cloves garlic

Juice from 1 lemon

1/8 cup extra virgin olive oil

2 Tbs tahini

1 tbs kosher salt

2 tsp cumin

In a high-speed blender or food processor combine all ingredients and mix to your desired texture. Make it more/less garlicy or lemony or cuminy to your taste.

That’s it…why are you buying pre-made hummus?? Seriously…. This is soooo much better and you will impress your family, friends, and neighbors.

(note – if it’s not mixing well or is too thick, don’t be scared to gradually add a little water to get it moving again)

(another note – don’t be afraid of tahini, just think of it as sesame seed “peanut butter,” keep it in the fridge, and always mix it up really well before using)

Experiment with this basic recipe by using different beans, beets, or even carrots. For instance, I love making black-eyed-pea hummus with a little creole seasoning. You can add a little jalapeño, red peppers, sriracha, more garlic, etc. The one thing you’ll need to be aware of is your moisture level – reserve some bean liquid in case you need to thicken it up a bit after your add-ins.

Enjoy!

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