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In this recipe, falafel mix is used for crumbling. Quick, simple, delicious!  Ingredients:
1/2 a Cauliflower, cut into small florets 2 tbsp Olive oil 1/4 cup dry falafel mix Tahini Dressing sea salt 1 tbsp hulled or unhulled tahini 2 tbsp natural yoghurt Juice and zest of 1 lemon Method: Preheat the oven to 200°c. Combine Cauliflower florets, oil and falafel mix in a mixing bowl mix until well coated, then spread out on a lined baking tray. Roast for 25 mins or until cauliflower is tender and golden. Meanwhile make the tahini dressing by combining all the dressing ingredients in a bowl and mixing well. Serve with the cauliflower.
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This recipe sees falafel mix being used as a tart shell! It's truly scrumptious.  Ingredients:
1 cup falafel mix 3/4 cup water 400g pumpkin, cubed 2 garlic cloves, minced sea salt extra virgin olive oil 1 tablespoon balsamic vinegar 2 teaspoons baharat spice mix, or just a mixture of ground cumin and coriander Tahini Dressing sea salt 1 tbsp hulled or unhulled tahini 2 tbsp natural yoghurt Juice and zest of 1 lemon Garnish 2 tbsp fresh coriander or flat leaf parsley 1 tbsp Dukkah or crushed pistachios Method: Preheat the oven to 190°c. Combine falafel mix and water in a bowl, leave for 30 mins. Press it into the bottom of a lightly greased tart dish. Bake in the centre of the oven for 10 mins, remove and set aside. Scatter diced pumpkin on a lined oven tray, drizzle the diced pumpkin with olive oil, balsamic, minced garlic, salt and the dried spices and scatter. Roast for 20 mins or until almost soft. Spread the pumpkin over the pie base and return to the oven for 15-20 mins, or until the crust is golden and a bit crunchy. Meanwhile make the tahini dressing by combining all the dressing ingredients in a bowl and mixing well. To serve, spoon over the dressing, and garnish with the fresh herbs and dukkah or pistachios. When the weather heats up and I fancy making a sweet treat, I inevitably turn to raw desserts. The benefits: no oven needed, and the recipes are quick and simple. These are my family favourites: Peanut Butter Cups. Half an hour and a bit of stirring is all it takes to make these delicious morsels.  Makes 12-16 small cups
EQUIPMENT YOU'LL NEED I use a silicone ice cube tray to set my peanut butter cups, any shape or size will do. If you use a tray meant for standard sized ice cubes you'll get 12-16 peanut butter cups from this recipe. If you have chocolate molds feel free to use them. I have also successfully used a small square container lined with baking paper; doing it this way means you'll have 1 large peanut butter cup slab, which you can then cut into squares when frozen. Ingredients: For Chocolate layer: 2 tbsp coconut oil, melted 3 tbsp raw cacao or alkalised cocoa powder (or more depending how rich you fancy it) 2 tbsp rice malt syrup, honey or maple syrup For Peanut Butter layer: 1 tbsp coconut oil, melted 2 tbsp peanut butter 1 tbsp rice malt syrup, honey or maple syrup Pinch of salt Method: Step 1. CHOCOLATE LAYER: Combine chocolate layer ingredients in a small saucepan and melt over low heat for a minute, just to enable the blending of ingredients smoothly together. Using a teaspoon, spoon chocolate mixture into your silicone tray/container of choice. You'll use about 2 tsp of mixture per peanut butter cup. Place the silicon tray in the freezer so it can freeze while you make the peanut butter layer Step 2. PEANUT BUTTER LAYER: Combine peanut butter layer ingredients in a small saucepan and melt over low heat for a minute, just to enable the blending of ingredients smoothly together. Retrieve your silicone tray from the freezer. Use a teaspoon to spoon peanut butter mixture on top of the now set chocolate layer. Return tray to freezer. In 15 mins your peanut butter cups are ready to devour! Remember to keep uneaten ones in the freezer - any desserts made with coconut oil rely on being frozen to keep their form. Tip: spray measuring cups, measuring spoons and silicon mould with oil. It makes the syrup and nut butter behave much better, and you leave no residue behind. PIMP MY RECIPE *Use almond butter instead of peanut *add a few drops of vanilla to the chocolate mixture *instead of cocoa powder, use 2-3 tbl chocolate drops. They will take a bit more melting but the result is deliciously decadent. |
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