Chickpea/ Tofu Lettuce Cups

Ingredients

1 can (15 oz) chickpeas, drained and rinsed or 7 oz baked tofu cubes
1/2 cup diced bell pepper (any color)
1/2 cup diced cucumber
1/4 cup diced red onion
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste
8 large lettuce leaves (such as romaine or butter lettuce)

This also is DELISH with my peanut sauce ( just omit the oil, mustard and lemon)

Instructions:

1. Prepare the Chickpea Salad Mixture:

• In a large bowl, combine the drained and rinsed chickpeas, mash slightly with a fork ( or add baked tofu cubes) diced bell pepper, diced cucumber, diced red onion, and chopped fresh parsley ( this gives such a fresh taste).

• In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.

• Pour the dressing over the chickpea or tofu mixture and toss until everything is evenly coated. Adjust seasoning to taste if needed.

• 2. Assemble the Lettuce Wraps:

• Lay out the lettuce leaves on a clean surface.

• Spoon the chickpea/tofu salad mixture evenly onto each lettuce leaf, placing it near the bottom edge.

  3. Wrap and Serve:

• Fold the bottom edge of each lettuce leaf over the chickpea/tofu salad mixture

• Fold in the sides of the lettuce leaf, then roll tightly . You may also leave the lettuce leaf open and make a cup.

• Secure with toothpicks if needed.

• Serve immediately, or refrigerate in sealed container until ready to serve.

Roasted Chickpeas

Crunchy, salty, and oh so yummy! Chickpeas, are inexpensive, readily available in your local supermarket, and packed with fiber, protein, folate and iron.. When roasted, chickpeas become crunchy, almost like a nut. They are great as a snack or sprinkled on salads in place of croutons. The key to this recipe is to keep stirring the chickpeas as they cook, and checking often to make sure they are golden brown, but not too done. You want them crispy!

• Prep Time: 5 minutes

• Cook Time: 20-30 minutes

• Yield: 2-3 servings

Ingredients

• 1 15 oz. can chickpeas

• 1 Tbsp. olive oil

• kosher salt or sea salt, or garlic salt

• Paprika, cayenne, or curry powder ( optional)

To Prepare

• Preheat oven to 425 degrees F

• Toss chickpeas with olive oil and kosher salt.

• Spread out in an even layer on a heavy baking sheet lined with parchment paper

• Roast 20-30 minutes.

• Take out of oven and sprinkle with your spices

• Store at room temperature lightly covered but best when just cooked

Note: For best results, watch the chickpeas carefully. There is a perfect point when the chickpeas become crunchy and golden, almost like nuts. Roast them too long, and they get too hard. Too short, and they taste too soft.

Makes 3-4 servings.

Radient Raw Sushi Rolls

Raw vegan sushi rolls

A radiant and raw twist to sushi. Healthy, low cal and energy packed. Vegan, gluten free, grain free and delicious!

INGREDIENTS

• 1 package of Nori sushi sheets

• 1 lg or 2 med jicama peeled

• 1 avocado

• 1 red bell pepper

• 1 lg cucumber peeled

• Raw asparagus spears

• 1 cup of shredded carrots

• 1 cup of shredded red and green cabbage

• Toasted sesame seeds

• Sprouts option ( I like sunflower sprouts)

Equipment:

• nut milk mesh bag

• Food processor

• Bamboo sushi mat

METHOD

1. Place chopped jicama in food processor until finely chopped.

2. Take out and place in nut milk mesh bag. Press out all of the water ( there is a lot). Place jicama in a bowl to the side.

3. Prepped other veggies.

4. Cut avocado in thin slices.

5. Julien the red pepper.

6. Slice thin strips of peeled cucumber.

7. Keep asparagus long and trim bottoms off.

8. Shred carrots, and cabbages.

9. Place nori sheet on the sushi mat.

10. Spread approx 2 tbsp of jicama along the top of the nori sheet ( closest to you)

11. Lay each vegetable along on top of the jicama.

12. When done laying out the veg, start to roll up the sushi mat, with the nori sheet inside.

13. Keep moving the mat forward in a rolling motion to make a complete roll.

14. Remove mat. To “ seal” the edges of the sushi seaweed roll you may need to add a tiny bit of water along edge stick.

15. Sprinkle some sesame seeds if desired.

16. Keep whole or slice with a sharp knife into “sushi” rolls

17. Serve with a peanut sauce or a tamari ( soy sauce) mixture.