Oven Baked Falafel

Oven Baked Falafel

Chickpeas are one of my favourite sources of plant based protein. Hummus is a go to for me, but I wanted to try something a little more filling/savoury - so I came up with this simple falafel recipe. Most recipes call for pan frying, but oven baked is much healthier!

Ingredients: 

  • 1 T Olive Oil
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Spicy Cheesy Stuffed Potatoes

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Looking for a tasty appetizer to bring to the backyard cookout? This baked potato recipe is packed with flavour, looks amazing, and is seriously easy to make!... So you'll have everyone fooled, even if you're not a whiz in the kitchen!    

Prep Time:  ~5 mins    Cook Time: ~60 mins    Total Time: ~65 mins     Servings: 6

Ingredients:

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  • 6 Potatoes (I used 3 yellow & 3 red)
  • 3 Tablespoons Olive Oil
  • 1/4 Cup Minced Garlic
  • 1/2 Cup Cashew Cheese (from previous recipe)
  • 1/2 Cup Chopped Red Pepper
  • 1/4 Cup Chopped Cilantro
  • 1 Tablespoon Chilli Flakes
  • 1 Teaspoon Chilli Powder
  • Salt & Pepper (to taste)
  • Guacamole Dressing:
    • 1 Acovado
    • 1 Teaspoon Lime Juice
    • Salt & Pepper (to taste)
    • 2 Tablespoons Hot Sauce
    • 2 Tablespoons Veganaise

You Will Need:

  • Large Baking Sheet
  • Parchment Paper
  • Cutting Board
  • Serrated knife
  • Cooking Brush

Step 1: Line baking sheet with parchment paper, and preheat oven to 425 F. Using a cutting board and serrated knife, slice potatoes widthwise, approximately 0.5-1 cm per slice. Be careful not to slice all the way through! Ideally, the potatoes should fan out, or be somewhat easily opened up.

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Step 2: Place potatoes onto baking sheet; spread out evenly. Brush each potato with oil, getting into the sliced creases as much as possible. Brush potatoes with garlic, and begin to fill with cashew cheese, peppers, and cilantro (leave about a teaspoon of cilantro aside for your dressing).

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Step 3: Top with chilli flakes, chilli powder, salt, and pepper, and place in the oven for 60 minutes. Potato skins should turn golden brown, and slightly crispy when ready. Use a fork to puncture the potato; if will be somewhat soft when ready.

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Step 4: Using your cutting board, mash your avocado with a fork, then sprinkle lime juice, salt, pepper, and cilantro on top. Mix evenly, and drizzle over potatoes. Lastly, drizzle on hot sauce and veganaise. I used a small sandwich bag to evenly coat the potatoes with sauces, but squeeze bottles work well too when using thicker dressings!

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Roasted Garlic & Lemon Hummus

Roasted Garlic & Lemon Hummus

When practicing a vegan diet, it is essential that you find protein sources that work for you. This lemon garlic hummus is a simple and flavourful recipe that I like to incorporate into so many of my meals. In just half a cup of chickpeas, you consume 19.5 grams of protein!

Prep Time: ~ 5 min                  Cook Time: ~ 25 min                    Total Time: ~ 30 min

Ingredients:

  • 1 Can Drained & Rinsed Chickpeas (2 Cups)
  • 1/2 Cup Grape Seed Oil
  • 1  Bulb of Garlic
  • Pinch of Table Salt & Pepper
  • 1 Lemon Squeezed
  • 1 Teaspoon Himalayan Salt

Directions:

Step 1: Preheat oven to 350°F. Drain and rinse chickpeas in a strainer, and empty into food processor. Add oil and blend until contents are somewhat smooth.

Step 2: Slice off the top of your garlic and place on a sheet of tinfoil facing upward. Lightly drizzle grape seed oil on openings, and sprinkle with salt and pepper.

Step 3: Wrap garlic in tinfoil, folding sides upwards and pinching at the top to close any openings. Place on baking sheet and bake for 25 minutes.

Step 4: Squeeze one whole lemon into a separate bowl. I used a fork to insert into each lemon half and twisted until I had gotten a majority of the juice out. Be sure to sift through the juice to remove any seeds. Add juice to the food processor and blend.

Step 5: Once garlic has finished baking, remove from the oven and unwrap the tinfoil. Your garlic bulb should be browned (and smell amazing). Let sit for a minute or so to cool down before handling.

Step 6: Carefully open up the bulb and remove each clove; they should pop out fairly easily without you having to pull off layers of the skin. Just be sure to remove any skins before adding your garlic to the processor.

Step 7: Add Himalayan salt and blend until smooth. Feel free to add more salt or other herbs and spices depending on your personal preference!

Hummus is a great source of vegan protein! I like to add it to wraps, sandwiches, on stir-fries, with crackers or cut up veggies!

Roasted Garlic & Lemon Hummus recipe
roasted garlic and lemon hummus recipe
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Roasted Garlic and lemon hummus