Summer Suppers

Falafel and Marvelous Mango Salad

Falafel:

1/2 onion finely chopped

1/2 zucchini finely chopped

3 cloves garlic finely chopped

1/2 can organic garbanzo beans

1/2 cup broccoli finely chopped 

Sprig of oregano

Tbsp dried mixed Italian herbs

Sea salt pinch

Black pepper

Sauté above and place in a blender or food processor. Blend together and add 2 Tbsp Egg Replacer mixed in 1/4 cup water.

Add 2 Tbsp organic Spelt flour to be able to make balls.

Cover balls in a dusting of spelt flour.

Quick deep fry until golden brown.

Serve on a bed of brown rice and quinoa mix.

Garnish with clover sprouts.

Marvelous Mango Salad:

4 lettuce leaves chopped

1/2 Roma Tomato chopped

2/2 small Japanese cucumber chopped

1 mango chopped

10 walnuts chopped

Garnish with hemp seeds

Serve with a vinaigrette of your choice.

Enjoy this tasty, light and tantalizing dish, perfect for a hot summer's evening.

Tofu Veggie Sramble:

Ingredients:

1/2 tub firm tofu

1 packet "Tofu Scrambler" flavoring

1/4 green Bell Pepper chopped small

1/2 tomato chopped small

1/4 zucchini chopped small

1/4 cup chopped broccoli

2 slices onion chopped small

2 tbsp olive oil

1 avocado

2 small sweet potatoes

Sea salt

Black pepper

Sprouts

4 lettuce leaves

Method:

Slice the sweet potatoes into thin slices, place on a baking tray with 1 tbsp olive oil, salt and pepper and roast at 375 degrees F until  golden brown. (Approx 18-20 minutes).

Place 1 tbsp olive oil in a frying pan and sauté  the green pepper, zucchini, broccoli, onion and tomato for a few minutes.

Add tofu previously mashed with a fork together with tofu scrambler flavoring powder.

Continue to sauté until heated and thoroughly mixed with vegetables.

Serve on a plate with chopped lettuce and avocado, garnished with sprouts.

Add dressing of your choice to lettuce.

A very light and nutritious supper which can be whipped up within minutes.