Toasty

Easy Ultimate CA Toast Assortment

From left to right

  1. Spread some plain yogurt and drizzle with pomegranate syrup, honey and za’atar
  2. Peanut butter + dates + chocolate + sea salt
  3. Slice a nicely ripe avocado, sliced radish and brussels sprouts, drizzled with chili flake and olive oil

 

 

Nugz

‘Cromlet’ with Wilted Broccoli Leaves, Cauliflower Nuggets, and Fennel Tahini Sauce

Serves 1 (with leftovers or double the cromlet instructions only for 2)

INGREDIENTS

For the Cromlet: (Adapted from Bon Appetit’s Healthyish)

1/4 c chickpea flour

1/4 c nut milk (I used almond)

2 eggs (1 whole egg and the whites of one egg…use the yolk for the nuggets)

1 tbsp semi-ground flax seeds

1 tbsp sesame seeds

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www adventures

Vegan ‘Fesenjan’ with Roasted Butternut Squash and Brown Rice Pilaf

Serves 4

Adapted from NYTimes / Sam Sifton

INGREDIENTS

For the Fesenjan:

1 generous cup almonds or walnuts (I used almonds)

1 medium onion, finely chopped

1/3 c pomegranate syrup/molasses

5 medjool dates, pitted

1 tsp cinnamon

1/2 tsp saffron, dissolved in 1/4 c water

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Extra

Eggplant with cilantro tahini sauce, tahina, pomegranate, toasted buckwheat groats, and za’atar

Serves 2

INGREDIENTS

1 medium eggplant

1/2 c raw buckwheat groats

Refer here and here for the cilantro and tahina sauces

Pomegranate and za’atar for garnish

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Sando

Smoked Split Pea and Eggplant Patty with Cilantro Tahini Sauce

Serves 4

INGREDIENTS

For the patties:

1 large eggplant

1/3 c split peas

1/3 c chickpea flour (or rice flour)

1 tbsp smoked paprika

2 tsp dried onion

2 tsp dried garlic

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