Vegan Lemon Chia Cookies

Recipe from “Veganricha.com”
Ingredients
Wet:
Zest of a lemon
2 tbsp lemon juice
2 tbsp non dairy yogurt or applesauce
2 tbsp chia seeds
3 tbsp semi solid coconut oil
1/3 cup sugar , unrefined raw or other
Dry:
1/4 cup almond flour or use more flour
1 cup flour (unbleached all purpose or white whole wheat flour)
1 tsp baking powder
1/8 tsp salt
sugar for rolling in

Directions
1. Add all the wet ingredients to a bowl and mix well until the sugar dissolves. Let it sit for a minute.
2. Add flours and baking powder and salt and mix in until it is a soft dough. Add a good pinch of
turmeric for color if you wish. If the dough is too sticky, add 1 tbsp more flour. If too dry, sprinkle in
a few drops of water or oil and mix in.
3. Smooth out the dough and Chill for 10-15 mins.
4. Preheat the oven to 350 degrees F.
5. Take small portions of the dough and roll into a ball.
6. Mix 1 tbsp sugar and a good pinch of salt in a small bowl.
7. Roll the ball in the sugar bowl, then press the ball to a flat cookie on a parchment lined baking sheet.
8. Bake for 10 to 11 mins.
9. Cool for 5 minutes and serve.
10. Store on the counter for up to 2 days.

Ultimate Greek Chopped Salad

Ultimate Greek Chopped Salad
Recipe from “Plant to Plate”
Ingredients for salad
1 large head romaine lettuce, chopped
1 cucumber, diced
2 tomatoes, diced
1⁄2 red bell pepper, diced
1⁄2 red onion, sixes
1⁄4 cup olives, sliced
4 oz tofu, crumbled

Ingredients for dressing
1⁄4 cup olive oil
3 Tbsp lemon juice
2 tsp garlic powder
1 1⁄2 tsp salt
2 tsp onion powder
1 tsp dried oregano
1⁄2 tsp dried basil

Directions
1. Whisk ingredients for dressing in a small bowl and set aside.
2. Put veggies in a large bowl and toss with salad dressing.
3. Top with crumbled tofu.

Turkish Falafel

Recipe from “Cook : 30”
Ingredients
1 cup *soaked chickpeas
2 cups shelled edamame
1 tsp salt
1 cup roughly chopped cilantro
4 Tbsp chickpea flour
2 large cloves garlic
1 onion chopped
2 tsp cumin powder

Directions
1. Add all ingredients into a food processor.
2. Process until you have a consistent mix.
*Soaked chickpeas are not cooked. These must be dried chickpeas soaked overnight. You can used
canned chickpeas however it will result in a softer mix and less authentic falafel.

Olive and Sun-Dried Tomato Hummus

Recipe from “Eat, Drink & Be Vegan”
Ingredients
2 cups cooked chickpeas
3 1⁄2 Tbs freshly squeezed lemon juice
1 Tbsp tahini
2 Tbsp extra virgin olive oil
1 clove garlic or 1⁄2 tsp garlic powder
1⁄2 tsp salt
4 Tbsp water
1⁄2 cup mixed olives
2 Tbsp sun dried tomatoes

Directions
1. Combine all ingredients but olives and sun dried tomatoes in a food processor and purée until
smooth.
2. Add olives and tomatoes and pulse, keeping olives and tomatoes somewhat chunky.
3. Season to taste with additional salt and/or lemon juice.

Mediterranean Theme (September 2017)

Mediterranean Theme

I love Middle Eastern food and I know you will enjoy these amazingly healthy Mediterranean recipes.

Olive and Sun-Dried Tomato Hummus
Turkish Falafel
Ultimate Greek Chopped Salad
Vegan Lemon Chia Cookies