INGREDIENTS:
•1 cucumber, peeled, halved lengthwise, seeded and shredded salt and pepper
•1 1/4 cups plain Greek yogurt
•6 scallions, sliced thin
•1/4 cup minced fresh cilantro
•2 (15 oz) cans chickpeas, rinsed
•2 large eggs
•6 tablespoons extra-virgin olive oil
•1 teaspoon garam masala
•1/8 teaspoon cayenne pepper
•1 cup panko bread crumbs
•1 shallot, minced

DIRECTIONS:
1. Toss cucumber with 1/2 teaspoon salt and let drain in fine mesh strainer for 15 minutes. Combine drained cucumber, 3/4 cup yogurt, 2 tablespoons scallions, and 1 tablespoon cilantro in bowl and season with salt and pepper to taste.

2. Pulse chickpeas in food processor to coarse puree with few large pieces remaining, about 8 pulses. Whisk eggs, 2 tablespoons oil, garam masala, cayenne, and 1/8 teaspoon salt together in medium bowl. Gently stir in processed chickpeas, panko, shallot, remaining 1/2 cup yogurt, remaining scallions, and remaining 3 tablespoons cilantro until just combined. Divide chickpea mixture into 6 equal portions and lightly pack into 1-inch thick patties.

3. Heat 2 tablespoons oil in large nonstick skillet over medium heat until shimmering. Carefully lay 3 patties in hot skillet. Cook until set up and well browned on first side, 4-5 minutes. Gently flip patties. Cook until golden on second side, 4-5 minutes.

4. Transfer cakes to a plate and tent with aluminum foil to keep warm. Return now empty skillet to medium heat and repeat with remaining 2 tablespoons oil and remaining patties. Serve with cucumber-yogurt sauce.

This chipotle aioli is an easy homemade aioli sauce recipe with a spicy kick. Chipotle powder, garlic and lemon come together in this flavorful homemade spicy dip. An excellent spicy and creamy spread for hamburgers or sandwiches. Dip fries in it and you’ll be in food heaven.

INGREDIENTS
•1 cup mayonnaise
•2 tablespoons finely chopped chives
•2 minced garlic cloves
•2 teaspoons fresh lime juice
•1 teaspoon chipotle chile powder or chipotle hot sauce
•Salt and pepper

PREPARATION
Whisk mayonnaise with chives, garlic, lime juice, and chipotle chile powder or chipotle hot sauce to taste. Season with salt and pepper; chill until ready to serve.

This hearty vegan meatloaf is made from a base of seasoned chickpeas, baked up to perfection and topped with a flavorful maple glaze

There’s no arguing hummus is one of the tastiest, healthiest dips out there—and one of the easiest to make. Sure you can buy a tub at the grocery store, but learn how to make the classic version, and you’ve got a framework to create countless variations that’ll keep your taste buds on their toes.

Whatever way you’re flavoring your dip, the method is always the same: Rinse and drain any canned beans, then combine everything in a food processor and blitz it until smooth. If you like a thinner consistency, add water a tablespoon at a time until you get what you like. Check out this chart (we recommend bookmarking and Pinning it) for 13 so-good-you’ll-eat-them-with-a-spoon flavors of hummus.

This is a fresh and simple salad that is made with cucumber, chickpeas, pita chips, feta cheese, dill, and a light lemon dressing. 

If you're skeptical about the chips in the salad, don’t be. Trust me on this one! They are kind of like the croutons. They add the perfect crunch. If you are going to make the salad in advance, don’t add the pita chips until you are ready to serve. You don’t want them to get soggy. The rest of the salad can be made up to a day in advance, just keep it in the fridge.

You can serve this Cucumber, Chickpea, and Pita Salad as a side dish, it goes great with any meal, or it can be your meal! It is light, refreshing, and TASTY!

Ingredients:

Directions:

For this recipe I made a quick and simple stir fry but once you have the basics down this tofu could be used in just about any recipe you already love. The spices and sauces can be adjusted as well. Hope you enjoy it.
Ingredients:

• 1 14-ounce package firm or extra firm tofu
• 1/2 small to medium sweet onion (chopped)
• 2 teaspoon butter
• 2 tablespoon brown sugar
• 2 tablespoon soy sauce
• 2 tablespoon worcestershire sauce
• 1/3 cub barbecue sauce
• 1/2 to 1/4 teaspoon crushed red peppers ( depending how spicy you like)
• 1/2 or 1/4 teaspoon chipotle chili powder (depending how spicy you like)

Directions:

1. Preheat oven to 400 degrees and begin drying your tofu. Drain, remove it from the package and place between two thick towels folded into the shape of the tofu. Then place a plate or bowl on top and top it with something heavy like a book or skillet.
2. Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, chop into roughly 1-inch cubes or rectangles.
3. Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35. For a slightly more tender texture, pull it out at 20-25 minutes to check. can also broil for 2 min on each side to get a more golden brown
4. When tofu is done baking add all ingredients to skillet and cook on medium heat until sauce thickens.

The basic trick is first drying the tofu, then baking it at a high temperature to brown it and create a tougher texture, and then letting it set out to dry even more. This gives it a “meat-like” texture, if you will, that makes it much more porous to soak up delicious sauces and far more appetizing in the texture department.

• 1 poblano chile, cut into matchsticks
• 2 bell peppers red or green, cut into matchsticks
• 1 bag of cauliflower or broccoli cauliflower mix (12 oz frozen bag) 
• 1 or 2 jalapeno peppers (optional)
• 1 (15oz) can black beans 
• 1 medium onion, halved and slivered
• 2 tbsp coconut oil (or other heat-safe oil. i didn't have any so I just used olive oil)
• 1 1/2 tsp cumin
• 1 packet taco seasoning 
• 1 can enchilada sauce (10oz)
• 2 garlic cloves, minced
• salt and black pepper
• 2 cups salsa
• 2 oz chopped kale (2 big handfuls)
• 2-10 corn tortillas, halved
• 4 oz shredded cheese (I like mine a little more cheesy so I used a whole bag)
• sour cream and thinly sliced scallions for garnish, if desired

Instructions

1. Preheat the oven to 425. Line a baking sheet with parchment paper.
2. Place the poblanos, bell peppers, jalapeno peppers, and onion in a large bowl.  Drizzle the oil over the top along with the cumin, garlic, salt and black pepper, and 1/3 packet of taco seasoning.  Toss together until well-mixed.  Spread onto the baking sheet in as even a layer as possible.  Roast for 30-40 minutes, until the vegetables are tender and begin to brown in spots.  Shake the pan every 10 minutes or so to get an even roasting.  Remove the pan from the oven and lower the temperature to 350.
3. Prepare an 8×8 or 9×9 inch casserole dish/baking pan with nonstick spray.  In a small bowl mix kale and  the thawed bag of cauliflower (or broccoli mix) and mix in the rest of the taco seasoning.  Spread about 1/3 can of the enchilada sauce onto the bottom of the pan.  Add a layer of tortillas so that the sauce is completely covered then add another layer of enchilada sauce then add salsa.  Top with 1/2 black beans, 1/2 of the veggie mix,  half of kale mixture, and 1/2 of the cheese.  Make a second layer of tortilla, enchilada sauce, salsa, black beans, veggies, kale mixture, and cheese. Cover with aluminum foil.  Bake for 20 minutes.  Remove the foil and bake for another 10 minutes, until the cheese is melted and everything is heated through.
4. Let sit for 5 minutes.  Cut into squares.  Garnish with sour cream and scallions, if so desired.

 This is such a simple and easy dish

Parmesan baked tomatoes. Yum! On baking sheet place 2 sliced medium tomatoes, 1/3 cup freshly grated Parmesan, fresh oregano, salt, pepper, Drizzle olive oil over top. Bake 450 F for 10 to 15 min.

I love making this salad! it's so easy and inexpensive. not to mention its so yummy


Cucumber Salad
3 cucumbers
3 onions
1/4 cup salt

2 cups sugar
1 cup white vinegar
1/2 tsp pepper (if you dont like a lot of pepper use half. it is very peppery)

cover cucumbers, onions and salt with water - let set for two hours drain and rinse (sometimes i skip this step, if you do dont add the salt.)

Bring to boil:
2 cups sugar 1 cup vinegar and 1/2 tsp pepper
pour over cucumber mixture and refrigerate

Enjoy!
It's that simple!