This is a recipe that was really popular on Melomeals circa 2011!
Sesame Ginger Chia Dressing
- 3 tablespoons toasted sesame seeds
- 1 tablespoon chia seeds
- 1 cup water, broth or aquafaba
- 2 tablespoons soy sauce
- 2 cloves garlic
- 2 tablespoons chopped ginger
- pinch stevia
- 1/4 teaspoon lemon pepper
- 1/8 teaspoon cumin
- 2 tablespoons apple cider vinegar
- 1 teaspoon toasted sesame oil
Blend everything for a minute or two in a blender. Allow mixture to sit for 30 minutes so it can thicken up.
Just a simple slaw – cabbage, radish, scallion, carrot, mint, Thai basil, cilantro, lime juice, smoked almonds, kaffir lime leaves, lemongrass, and ginger.
Nothing beats traditional falafel made with soaked chickpeas, but this simple baked version is still pretty good!
- 1 29 oz. can drained chickpeas (or 3 cups cooked chickpeas)
- 1 ½ cups chopped scallions
- 6 cloves garlic
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 2 TBS soy sauce or Braggs
- 1 TBS siracha or hot sauce (optional)
- ½ tsp kosher salt
- ½ tsp pepper
- ½ tsp baking powder
- Juice and zest of 1 lemon
- 4 TBS extra virgin olive oil
- Around 1 – 2 cups dried breadcrumbs (more or less depending on the humidity, start with 1 cup and work your way up to 2 cups if needed) You want to be able to form a ball and have it hold together.
Method: Pre-heat oven to 400
- Place all of the ingredients (except the breadcrumbs) into a food processor and pulse until combined. Place mixture in a mixing bowl and add the breadcrumbs.
- Chill for 30 minutes. Use around 2 TBS per ball and roll them into balls.
- Place on a sheet pan (I usually use a silicone baking mat, but you can just spray it with spray if you’d like) and spray the tops of the falafels with cooking spray. Bake for around 20 minutes, then turn them over, spray the other side of the balls and bake for another 10 minutes or so. You might want to check them after 15 minutes on the first side in case your oven is different from mine. This will make around 16-18 falafels and I usually serve 2 or 3 per person.
- 6 cloves garlic
- 2 tsp black salt
- 1 bunch cilantro (stems and leaves)
- 1 bunch mint (leaves only)
- 6 cloves garlic
- 1-3 jalapenos, seeds and all.
- 2 tsp toasted cumin seeds
- 1 tbsp toasted coriander
- 1 cup unsweetened coconut flakes
- Juice of 2 large limes
- In a food processor, add the garlic and black salt.
- Puree into a paste.
- Add the rest of the ingredients and process until combined.
I love cabbage so much. Shredding it on a mandoline is my preferred way to eat it raw. I always have a large bowl of prepped cabbage in my fridge. I mix red and green together and use it as the base of salad instead of lettuce. I added pea shoots, rainbow carrots, pumpkin seeds, dried cherries, and garlicky, lemon hummus as the dressing.
I love eating a big salad for breakfast.
- 1 tablespoon oil
- 1 tablespoon coriander
- 1 teaspoon cumin seeds
- 2 tablespoons chili powder
- Pinch oregano
- 1 large onion
- 5 Serrano or Jalapeno Peppers
- 1 teaspoon Tony’s Cajun Seasoning or Salt
- Around a ½ cup of water
- 28 oz can tomatoes and their juice, crushed with your hands
- 2 cloves garlic, chopped
- 1/2 cup cilantro
- Juice of 2 limes
Over medium heat, add the oil and spices. Toast for several minutes or until very fragrant. Add the onions and peppers along with the salt and cook for 15 minutes, stirring often adding water to keep the mixture from burning. Next add the tomatoes, cover and turn the heat down to medium-low. Simmer for 30 minutes. Take off heat, stir in the garlic, cilantro and lime juice. Puree in a food processor or blender. Allow Salsa to cool then adjust seasoning if needed.