Main Dishes, Wraps

Falafel Lettuce Wrap Recipe

Ingredients

Several leaves napa cabbage, washed, towel dry
Red onion sliced or diced
Sprouts
Tomato diced
Avacado dressing
Siracha
Set aside for assembly

Combine:

2.5 cups chickpeas
2 tbsp chickpea flower
1 c parsley finely chopped
1 c cilantro finely chopped
1 lemon zested
1 medium yellow onion finely chopped
3 cloves garlic diced

Water saute :
1 tbsp Cumin seeds
1 tbsp Coriander seeds
1/4 tsp cayenne pepper
1 tsp Garam masala
1 tbsp tumeric
Combine all ingredients in a bowl.
Mash with fingers until it feels like ground beef (or combine with a food processor).

Roll mixture into balls and put in non stick mini muffin tin or on a nonstick cookie sheet. Or use silpat cooking ware or even parchment paper.

Bake at 350 F, 40 minutes, (turning every 10 minutes if on sheet)

Fill napa cabbage leaves with baked falafel, red onion, sprouts, tomato, avocado dressing and low salt Siracha.

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Lentils, Main Dishes, Wraps

Lentil Walnut Burritos with Peppers, Onions and Salsa

INGREDIENTS:
FOR THE LENTIL FILLING:
1 cup walnuts, toasted
1 3/4 cups cooked brown lentils (see note)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
2 tablespoons nutritional yeast
1 teaspoon Bragg Liquid Aminos
2 tablespoons water or as needed
FOR THE SALSA: (OR SUBSTITUTE Newman’s Own Mild Salsa)
2 fresh tomatoes, chopped
1 small red onion
1 clove garlic
1/2 jalapeno chili pepper, seeded and minced
3 tablespoons fresh lime juice
1 tablespoon chopped cilantro
TO FINISH:
1 large green bell pepper, thinly sliced
1 large onion, thinly sliced
6 (100% whole grain) tortillas
INSTRUCTIONS:
Place walnuts in a food processor and pulse several times to chop them. Add the cooked lentils, oregano, cumin, chili powder, nutritional yeast and Bragg Liquid Aminos and pulse until mixture is thoroughly combined and crumbly. Add 1-2 tablespoons water as needed.

Stir together salsa ingredients.

Heat 2-3 tablespoons water in a large skillet and water saute pepper and onion until tender.

To assemble burritos, spread lentil/walnut mixture on tortillas, top with sauteed peppers, onions and salsa and roll up.

Note:
To cook dry lentils, bring 1 cup lentils and 2 cups water to a boil in a large saucepan. Reduce heat, cover and cook for 25 minutes or until tender. Drain.

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Main Dishes, Recipes, Wraps, Zucchini

Zucchini Bean Burrito

INGREDIENTS:

1 red onion, chopped
2 cloves garlic, chopped
1 green pablano chile, seeded and thinly sliced
1 medium tomato chopped
2 cups zucchini, chopped
3 cups cooked pinto beans or 2 (15 ounce) cans, no salt added
1 tablespoon chili powder
1 teaspoon ground cumin
2 tablespoons chopped cilantro
6 large napa cabbage leaves
3 cups shredded romaine lettuce or mixed greens
1 ripe avocado, sliced
1 cup salsa, low sodium or no salt added

INSTRUCTIONS:

Heat 1/8 cup water in a large skillet. Add onion, garlic and chile and water saute until tender, about 3 minutes. Add tomato and zucchini, cover and continue cooking for an additional 5 minutes or until zucchini is soft. Add beans, chili powder and cumin and stir to combine, adding 2-3 tablespoons water if needed. Cook for 10 minutes.

Using a potato masher or back of a spoon, thoroughly mash beans. Stir in cilantro.

Spread beans on napa cabbage leaves, top with lettuce, avocado and salsa and roll up.

Beans may also be served as a side dish or dip.

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