Be Good Organics, a plant-based whole foods blog, community and store. She loves to create and photograph delicious yet simple plant-based recipes that you can make at home. We were lucky enough to meet her at the latest Wellness Retreat in Auckland, where she showed us how to make a couple of her healthy winter favourites

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Article - Buffy-Ellen Gill’s meatless recipe favourites

Buffy-Ellen Gill’s meatless recipe favourites

Buffy-Ellen Gill is the founder of Be Good Organics, a plant-based whole foods blog, community and store. She loves to create and photograph delicious yet simple plant-based recipes that you can make at home. We were lucky enough to meet her at the latest Wellness Retreat in Auckland, where she showed us how to make a couple of her healthy winter favourites. Let us know in the comments below if you try them out at home, we’d love to know what you think!

Falafel salads with garlic tahini

Felafel Salad Buffy Ellen

Makes 42 Falafels (Serves 8)

Takes 15 minutes (+ overnight pre-soaking)

MAKE WITH:

Falafels
2 c dry chickpeas (soaked overnight)*
1 c fresh parsley (packed)
1 c fresh coriander (packed)
4 cloves of garlic 
1 lemon (zest, juice and flesh)
1 tbsp cumin
1 large onion (diced)
1 tsp sea salt
Black pepper to taste

Kale Salad 
1 bunch kale
1/2 c red onion (thinly sliced)
1c tomatoes (chopped)
1c cucumber (sliced)
1 tbsp olive oil

Garlic Tahini Dressing
1/2 c hulled tahini
1/2 c hot water
1 lemon (zest, juice and flesh)
2 cloves of garlic
2 tsp coconut nectar
1 tsp sea salt

* 5 cups soaked and sprouted

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

HOW TO:

Falafels:

1. Soak your chickpeas overnight in a big bowl of water, then drain and rinse before using. You can also do the two day soak and sprout method, by leaving them in your colander on day two covered with a tea towel - they’ll sprout little tails by the next day.

2. Roughly chop your herbs, then blend all falafel ingredients in a food processor until they form a smooth paste, but still with a little bit of texture. You can omit the lemon zest if you don’t love lemon (I do!).

3. Heat a little coconut oil in a fry pan on medium high, then fry tablespoon sized balls on each side for around 3 minutes until golden.

Kale Salad:

1. Pull the kale leaves off their stems by grabbing the stem with one hand and pushing your thumb and forefinger from the top of the stem down to the tip, removing the leaf. Wash and dry the leaves (put the stems in the compost), roughly chop, place in a bowl with the olive oil, then massage with your hands for a minute until the leaves go bright green and soft. Add remaining ingredients.

Garlic Tahini Dressing:

1. Blend all ingredients in a blender until super creamy and smooth. Make double if you dare - it’s incredible on anything!

Add as much dressing to the salad as you like (I used around half), then pour the rest into a bowl for drizzling at the table. Mix the salad gently with your hands to combine, then platter up, top with falafels, drizzle with sauce, sprinkle some extra herbs and sesame seeds if you like, and serve with freshly toasted wholemeal pita breads.

NOTES

  • The smoother the paste, the better the falafels will be. However, you can use 2 tbsp brown rice flour as a binder if you like (though I haven’t needed to).
  • Leftover dressing (what leftover dressing?) will keep in the fridge in a sealed jar for 3-4 days - it will thicken overnight making it great for spreading on toast toppers and burgers.
  • Leftover falafels will keep in the fridge for up to a week, and can freeze for up to a month. Simply take them out to defrost, and reheat in a pan on low to serve.

SUBSTITUTIONS

  • Don’t like coriander/parsley? Feel free to use all of one or the other instead of the blend.
  • This falafel salad is also equally as delicious on a simple mesclun or cos salad, which I often use if kale isn’t in season.

4C (Carrot, Coconut, Coriander and Cashews) Soup

4C Soup

Serves 4-6 

MAKE WITH:

2 onions
3 cloves garlic
2 tbsp coconut oil
6 large carrots
4 tbsp desiccated coconut
4 c water
3 tsp ground coriander
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp sea salt
1 tbsp coconut nectar/agave syrup
1/2 c raw cashews, soaked and rinsed + 1/2c water

HOW TO:

1. Saute chopped garlic, onion and coconut oil for 2 mins. Add chopped carrots (don’t peel if they’re organic, just wash thoroughly), water, coconut and all spices and flavourings  except the salt. Pop the lid on and bring to boil then reduce to a simmer for 20 minutes until the carrots are soft.

2. Transfer mixture to a blender and blend until smooth, then return to pan.  Blend cashews and water in blender until they form a smooth cream, then add to the pan as well.  Add salt to taste, reheat slightly, then serve drizzled with olive oil and cracked black pepper.

Toast some delicious wholefoods bread, slather in coconut oil, slice into dippers/soldiers, and enjoy your mid-winter feast rugged up by the fire.

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