This season’s hero ingredient is tahini.

 

Falafel Pancakes 
Gluten Free/Dairy Free/Vegan

 

Ingredients


1cup water

1 medium-packed cup coriander

1 medium-packed cup parsley

½ tsp cumin

½ tsp sea salt

2 cups chickpea flour

2 tsp baking powder

½ tsp baking soda

2 tbsp chopped onion

1 clove garlic, minced

1 tsp apple cider vinegar

Lemon Tahini Dressing

3 tbsp Mayver’s Tahini

1 cup fresh basil or herb of choice

The juice of 1 lemon

1 tsp sweetener of choice (E.g. honey/maple/coconut sugar/stevia)

Method

 

1) In a blender, blend the water, coriander, parsley, cumin and sea salt until smooth.

2) Sift the chickpea flour, baking powder and baking soda into a large mixing bowl. Add in the chopped onion, minced garlic and herby liquid mixture. Lastly add in the apple cider vinegar. Stir until combined.

3) Heat a non-stick skillet over medium heat. Once hot, drop the batter by ¼ cup increments and use the back of the measuring cup to spread the mixture into a pancake-shaped circle. Cook for a minute or two, or until bubbles appear around the edge. Then flip the pancake over to allow the other side to cook for another minute or two. Continue this process until all the batter has been used.

4) Serve warm with sautéed mushrooms, fresh tomato, hummus and the lemon tahini dressing!

 

This delicious vegan recipe is by Faith at The Conscientious Eater theconscientiouseater.com

Tahini One Pot Pasta
Time: 25 minutes

Dairy Free / Sugar Free / Vegetarian

 

Ingredients


1/2 red onion chopped
1 tsp miso paste
1 tsp coconut sugar
1 tsp tamari
1 – 2
cups water
2 tbsp almond feta (for topping)

2 Tbsp Mayvers Tahini
2 Tbsp nutritional yeast
1 Tbsp fired oregano
5 olives
5 sundried tomatoes
10 basil leaves
1/2 cup passata
1 cup cherry tomatoes
200g pasta

Method

Place all ingredients in a pot and cook over medium heat stirring constantly to ensure pasta doesn’t stick to the bottom of the pan, cook until the pasta has absorbed all the liquid, if more water is required add more until cooked.

This recipe was provided by April’s Taste Tester Emerson McMaster from @emerson_cooks