I have been experimenting with the Raw Chef’s falafel recipe. The recipe is delicious as it is, but given the various dietary requirements of various friends and clients, I have developed a number of adaptations. For example, I have replaced the sun-dried tomatoes in the recipe with mushrooms, with very good results. I have also replaced the onion with red pepper. This was also very tasty. The moral of the story is, if you start with a good recipe, you can tweak and adapt it endlessly and it is likely to be delicious each time.
I also make the falafel as flat patties, rather than round balls, so it dehydrates faster.
Raw vegan falafel wrap
1/2 batch of the Raw Chef’s falafel (here)
10 smooth spinach leaves, with part of the tough stem removed
chopped plum tomatoes
raw hummus (see recipe previously posted here)
Instructions: Place a spinach leaf flat in front of you. Break up a falafel patty into a few pieces and put them across the short edge of the leaf. Top with tomatoes, carrots, cucumber, sprouts and a drizzle of hummus. Roll up the leaf around the filling and enjoy. You can use any vegetables you want in the filling, and can also use other types of leaf for the wrap (e.g. cos/ romaine lettuce, swiss chard, etc).
Sorry for the blurry pictures. I think the camera lens needs a serious cleaning.
Raw vegan strawberry chocolate parfait
sliced strawberries (about 6 per serving)
chocolate mousse (see recipe posted here. Skip the first few ingredients and start with the avocado, since you won’t need a crust)
coconut- cashew whipped cream (see recipe below)
cacao nibs for garnish (optional)
Instructions: Use a wine glass or a short juice class for this. The prettier, the better. Begin with a layer of sliced strawberries, top with a layer of chocolate mousse, then another layer of strawberries, another layer of mousse, one more layer of strawberries and then coconut-cashew whipped cream on top. Top with a few slices of strawberry and cacao nibs for garnish.
Coconut-cashew whipped cream
2-3 Tb Irish moss, washed and soaked
water to blend
meat and water of 1 young green coconut
small handful of cashews, soaked
1 Tb lemon juice
pinch of vanilla
agave or other sweetener, to taste
additional water as needed to blend
Instructions: Begin by blending Irish moss with some water in the blender, until it becomes gelatinous. Then add coconut water and some of the coconut meat in the blender, to form a creamy texture. Add cashews, agave, lemon juice, vanilla and water as needed to blend into a thick cream.