Sweet & Sour Meatless Balls

Sweet & Sour Sauce
1/2 c. vinegar
1/2 c. raw sugar
1/2 c. natural dark brown molasses
3/4 c. water
2 T. coconut aminos
1 c. pineapple juice (3T frozen concentrate and 1 cup water)
2 T. corn starch (dissolved in a little water)

Combine sauce ingredients in a sauce pan, except for cornstarch, and bring to a boil. Add cornstarch and boil for one minute to thicken.

Meatless Balls
3 c. cooked black or pinto beans
2 c. cooked brown rice
6 cloves crushed garlic
2 diced onions
1/4 c. cilantro
2 T. ground chia seeds with 6 T. water - soak 5 min
1 tsp. Chili powder
salt and pepper to taste

Place beans in a food processor with an S blade and cream. Add remaining ingredients and mix until well incorporated. Using a small scoop, form balls and place on a greased cookie sheet. Bake at 375 degrees for 15 minutes, flip balls, bake another 15 minutes. When done, place balls in sweet & sour sauce and serve over cooked brown rice.

Will make about 40 small balls.

Submitted by Elizabeth Champion
From the February 2012 potluck

Quinoa Cucs and Toms

2 cups of quinoa
vegetable broth
Himalayan sea salt
Fresh cracked pepper

3/4 large cucumber
1 cup cherry or grape tomatoes

Prepare quinoa as the package calls, using vegetable broth for the liquid. After it is done, add Himalayan sea salt and fresh cracked pepper to taste. Then slice up cool cucumber and cooled cherry or grape tomatoes. I always try to put them on top of the quinoa right before serving so the tomatoes don't get hot and soggy. The dish tastes so good because you are mixing hot with cold and salty with sweet :)

By Teal Jonutz at the February 2012 potluck

Balela

Ingredients:
1 (15 oz) can garbanzo beans
1 (15 oz) can black beans
2 Roma tomatoes, diced
1 small onion, chopped
2 cloves garlic, minced
1/3 Cup fresh parsley, chopped
2 Tbs fresh mint, chopped
3 Tbs olive oil
2 Tbs fresh lemon juice
1 tsp sumac
1/2 tsp salt

Directions:


1. Drain and rinse beans; add to a large mixing bowl.


2. Add tomatoes, onions and garlic.


3. Gently combine remaining ingredients and chill at least 30 minutes
before serving.


Enjoy!http://veggieoption.blogspot.com/2011/01/recipe-balela.html

RAW TABOULI & QUINOA SALAD

TABOULI & QUINOA SALAD (Raw Vegan)

Raw Quinoa Tabouli

Recipe from
Rainbow Green Live-Food Cuisine by Gabriel Cousens, M.D.
and the tree of Life Café Chefs

It seems that I have a lot of favourites but that just goes to show how much I am loving raw foods. This meal is packed with flavour and possesses so much nutritional value. Great to serve as a side dish with dinner or use it as dinner on its own. Amazing…love it!

4 C Parsley, finely chopped
½ cup Quinoa, Sprouted
4 medium Lemons
½ cup Olive Oil
2 cucumbers, finely chopped
2 Tomatoes finely diced
2 tsp dried Mint
1 ½ tsp Celtic Salt
1 tsp fresh ground Black Pepper

Drain quinoa, and with your hands squeeze as much of the moisture out as possible. Put quinoa in a large bowl and place the cucumbers and parsley on top. In a blender, process lemon juice, olive oil, mint, salt, and pepper until smooth. Pour half the dressing over the quinoa and cucumbers and let marinate for ½ hour. Add the remaining dressing and toss the salad before serving.

Raw Apple Crisp

Crumble Topping
2 cups raw walnuts or pecans, unsoaked
1/2 cup unsweetened shredded dried coconut
1/4 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
1/2 cup raisins, unsoaked
8 pitted dates, unsoaked
1/4 cup raw sugar or maple syrup (optional for sweeter topping)

Place the nuts, coconut, cinnamon, nutmeg, and salt in a food processor fitted with the S blade and process until coarsely ground. Add the raisins and dates and process until the mixture resembles coarse crumbs and begins to stick together. Don't over process. Add the optional sugar or syrup and process briefly. Store in seal container. Crumble Topping will keep for one month in the refrigerator or three months in the freezer.

Apple Filling
2 apples, peeled and thinly sliced (I used 4 - it depends on the size of the apples and how you like it)
3 T. fresh lemon juice, divided
2 apples, peeled and chopped
1/2 cup pitted dates, soaked
1/2 cup raisins, soaked
1/4 t. cinnamon
2 cups Crumble Topping

Toss the sliced apples with 2 T. of the lemon juice and set aside. Place the chopped apples, dates, raisins, cinnamon, and remaining 1 T. lemon juice in a food processor fitted with an S blade and process until smooth. Remove from food processor and mix with sliced apples.

Spread the apple mixture in an 8x8 baking dish. Using you your hands, knead pieces of the Crumble Topping until they stick together. Lay these pieces of topping on the apple filling to form a cobbled appearance, allowing some of the filling to peek through. Serve at room temperature or warm in an oven or dehydrator. To warm, preheat the oven to 200 degrees. Turn off the oven, insert the Apple Crisp, and warm for 15 minutes. Or heat the Apple Crisp for 30 minutes in a dehydrator set at 105 degrees.

by Elizabeth at January 2012 potluck
Taken from: "Raw Food Made Easy" by Jennifer Cornbleet