Drain the can of chickpeas and mash them roughly with a potato ricer, leaving some chickpeas. It may help to heat the chickpeas up in the microwave for a minute or two to make them softer and easier to mash.
Add the yogurt, mayo, chutney, curry powder, lemon juice, and raisins. Stir this well, then season with salt and pepper.
Chill this in the fridge as it is best cold!
When the filling is properly chilled, you can assemble your sandwiches. Add some greens like spinach or kale if you like, or just have it plain!
For the tofu, all you’ll need to do is press, season (garlic powder, sea salt, olive oil), bread (cornmeal), and roast your tofu for about 25 minutes at 500°F, flipping twice or thrice.
Mix the dough ingredients together, and allow the dough to rise until doubled in bulk (at least an hour, probably 2 in most climates).
Then turn it out on a floured board, divide into 8 equal portions, shape into rolls, and allow them to rise again for about 20 minutes.
Sprinkle some coarse sea salt on top and then bake at 375°F. for about 15 minutes until golden brown.
Slice and toast ever so lightly before serving.
Arrange the veggies on a cookie sheet with a few tablespoons of olive oil, sea salt, black pepper, and a 1/2 t. smoked paprika. Then roast at 450°F – 500°F for about 30 minutes or until well-browned, flipping occasionally
Combine all the tomato products in a large saucepan, and bring them up to temperature, medium-low.
Add the veggies and stir. Season to your tastes, and let it all simmer for about 30 minutes.
Blend sauce in upright blender or immersion blender.
To make the dressing, combine all the ingredients in a small bowl.
To make the onions, heat the vegetable oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Stir in the garlic, bay leaves, paprika, caraway seeds, dill, salt, vinegar, tamari, and pepper. Add the water and simmer uncovered for 10 minutes, or until the liquid has evaporated. Remove the bay leaves.
Heat a large skillet over medium-high heat. Spread two slices of the bread with margarine. Grill in a small skillet, margarine side down, for 3 minutes on one side only. Repeat with the remaining slices of bread.
To assemble each sandwich, spread the dressing on the ungrilled sides of two slices of toast. Add the sauerkraut, two pieces of vegan bacon, and the sautéed onions.
2-pounds red-skin potatoes, skin on (preferably all about the same size)
1 medium yellow onion, thinly sliced
1/4 cup extra-virgin olive oil
3 tablespoons raw apple cider vinegar
3 tablespoons water
2 tablespoons chopped fresh parsley
1 teaspoon agave nectar
1 teaspoon gluten-free caraway seeds
1 teaspoon pure sea salt
1/2 teaspoon gluten-free coarsely ground black pepper
1/2 teaspoon gluten-free sweet or smoked paprika (optional)
Wash the potatoes and place in a large pot with plenty of water. Bring to boil and reduce the heat to medium, do not cover. Cook potatoes 20 -25 minutes until tender but firm. Drain and cool.
Once the potatoes have cooled, peel and slice to about 1/4-inch thick slices. Set aside
In a large salad bowl, mix together the balance of ingredients except for paprika. Add the potato slices and gently mix until the potatoes are well coated with the vinaigrette. Cover and refrigerate for a minimum of 4 hours or overnight
To serve, bring the salad to room temperature and gently stir. Sprinkle with paprika.
Warm 1 tablespoon oil in a saucepan and cook the onion over low heat for about 30 minutes, stirring often until they are soft and caramelized.
Put the new potatoes in a pot, cover them with cold water, add a bit of salt, and bring to the boil. Cook for about 17 minutes or until they are cooked. Drain them and make them cool.
Toast sesame seeds in a pan without adding any oil and mix in a bowl with the sumac, thyme, salt, and pepper. Add 3 tablespoons of olive oil and 1 tablespoon of lemon juice and mix everything together well.
Blanch the peeled beans for 30 seconds in warm salt water, drain, and pass them under cold water.
Cut the potatoes in halves or quarters (depending on how big they are) and place them in a large salad bowl. Add pitted and coarsely chopped green olives, caramelized onion, beans, finely sliced spring onion, dill, and parsley. Mix together. Season with oil and more za’atar (sumac, thyme, and sesame seeds) and stir well until all the salad is seasoned. Taste and add salt if necessary.
4 to 5 large Idaho or russet potatoes, peeled and cubed
1/2 cup extra virgin olive oil
1/4 cup dry breadcrumbs (gluten-free if necessary)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons (one small handful) fresh sage leaves, washed
1/4 cup raw almonds
3 large cloves garlic
Preheat oven to 375°F and line a baking tray with foil. Combine all the ingredients for the pesto in a food processor or blender and pulse a few times until mostly smooth, with a little texture remaining.
Toss the potato cubes with about 1/2 of the pesto and spread evenly on baking sheet. Roast for 35 to 45 minutes until fork tender and nicely browned, turn halfway through cooking with spatula. Remove and cool for about 5 minutes, then serve hot as a side dish or first course topped with desired amount of the rest of your pesto.
Preheat the oven to 375°F and line a standard muffin try with paper baking cups.
In a medium-sized mixing bowl, prepare the flax egg by mixing water and the flaxseed meal together. Allow to sit for 5 minutes.
Meanwhile, combine the ingredients for the spiced nuts in a medium-sized bowl. Line a pan with parchment paper, spread the mixture out, and bake for 8-10 minutes (or until golden brown). Remove and allow to cool.
Once the flax egg has thickened, add banana (mashed), baking powder, and baking soda. Combine until only small chunks remains. Add vanilla, coconut oil, sugar, maple syrup (or alternative), sea salt, and cinnamon. Whisk vigorously until combined. Add almond milk and stir once more.
Add almond meal, gluten-free oats, and gluten-free flour blend and stir until just combined. Next, divide batter between the muffin tins until three-quarters way full. There should be 12 muffins.
Top the muffins with the candied nuts (that is, if you haven’t eaten them all by this step).
Bake for 28-35 minutes or until a toothpick inserted into the center of a muffin comes out clean and the edges are dark golden brown. Remove the muffin tray from the oven and allow to cool for 5 minutes. Next, remove the tin and let to cool completely on a cooling rack. (Optional: sprinkle cane sugar on top for decor) The muffin texture is best when completely cooled.
Store leftovers in an air-tight container. They will keep up to 7 days in the fridge, or up to one month in the freezer.