Curry/ Spinach Falafels 2 c. pre-cooked chickpeas 1/2 c spinach,thawed from frozen 2 tsp of curry powder (more if desired) 1 tsp dill 1/2 lemon,squeezed 2 tbsp olive oil sea salt and cracked pepper Add all to food processor and blend until chickpeas are smooth. Roll into balls and enjoy as they are, or coat them in crushed almonds. Bake at 350 until warmed through. Store them in the freezer and have them any time. Great with a salad, or as is. lotus raw vegan living original recipe*
Sundays a really great for weekly lunch prep. We all know eating healthy takes time, but take the time to invest in your body. Plus, all of the love you put into the food makes it that much more gorgeous to enjoy! I've just packaged up these purple cabbage curry cups with bomba rice, cherry tomatoes, garlic,curry, zesty pineapple& citrus dressing to help keep me focused on being more mindful of what i am eating.
Chickpea pocket with sweet and spicy sesame dipping sauce.
Organic Mushroom caps filled with red onion and topped with "cheesy" herb & garlic cream. Made with "NOOCH" (nutritional yeast), coconut cream, jamaican curry,and dried chilis. Ready for a quick broil and served along with a mixed green salad and that's lunch,yum!
I had some battered mushrooms,zucchini, pineapple and "meatless" meatballs leftover from the week, so I decided to skewer them and bake them up for dinner last night. I made a yummy pineapple pepper chili sauce to drizzle on top.