1 – 16oz pkg organic spinach 

1 – 6oz pkg grilled artichokes (Monterey Farms. Whole Foods)

1/2 cup organic sweet pepper (I used an orange pepper)

1/4 cup chopped organic shallot

1 large organic garlic minced or chopped 

1/4 cup organic nutritional yeast 

1/2 cup organic almond flour

1/2 cup organic raw pumpkin seeds ground up

1/2 tsp baking soda

1/2 tsp xanthan gum

8 oz Kite Hill Ricotta

3 tbs aquafaba 

1 tablespoon ground organic flaxseed

Salt and pepper to taste 

Optional red pepper flakes

Organic spray Olive oil (Thrive Market, Amazon, Whole Foods)

Preheat oven to Bake 350

*Cook spinach in a large pot or Dutch oven. Salt for taste. When cooked down drain in a colander, squeezing out the liquid. I also cut it up a bit. 

*In a separate bowl combine the flax seed and aquafaba. Set aside.

*Chop the pepper,  artichokes, shallot and garlic clove into fine pieces. 

*In a large bowl combine the first eleven ingredients. Mix all together. 

*Add the flax seed and aqua faba. 

*Allow the mixture to chill 30 minutes in the refrigerator. 

*On a parchment lined, oil sprayed cookie sheet make your spinach cakes and put them on the parchment paper. Spray the top of them with the spray olive oil. 

Bake for 45 minutes. 

Allow them to cool slightly before removing them from the parchment paper. 

Serve with the cucumber sauce. 

CUCUMBER SAUCE

1 cup Kite Hill Yogurt

1 cup finely chopped, Organic Cucumber (remove the seeds before chopping)

2 tbs very finely minced Organic Fresh Mint

1 tbs Organic lemon juice 

2 tablespoons organic dried chives

1/2-3/4 tsp Himalayan Pink Salt 

*For the best sauce make it ahead and let it sit overnight. 

3-4 raw portobello mushroom caps cleaned with stem removed

(The stem can be chopped and added with the spinach)

1 cup of cooked organic Rice/Quinoa mixture (I used Organic Seeds of Change from Whole Foods)

1/4 cup organic olive oil (Thrive Market Brand)

2 tbs. chopped organic shallot

1 chopped organic clove of garlic

2 cups firmly packed organic fresh spinach

Or use 3 cups shredded organic zucchini 

1 tbs. gluten free Tamari

1/4 cup organic sprouted Pumpkin Seeds (GoRaw. Thrive Market)

1/4 cup finely ground organic pecans (Terrasoul. Terrasoul.com or Amazon)

6 fresh organic ripe figs mashed (you may have to scape them out of their skin if the skin is tough)

Put the olive oil in a frying pan.

Add the shallot and garlic, sautéing until clear.

Add the spinach, chopped mushroom stems, and Tamari. Sautéing it until wilted and juicy.

Stir in the rice/quinoa. Add pumpkin seeds and pecans. Mix well.

Mash the ripe figs. Mix well into the stuffing.  This will help hold it together and give it a slight sweet delicious taste. 

Stuff each mushroom with the stuffing.

Spray the mushrooms with spray oil.

Go outside and grill them up.

1 can or box organic garbanzo beans

1/2 cup Organic chopped onion

1 head roasted Organic garlic (how to below)

1 tablespoon organic olive oil

1/2 tsp baking soda

1 tsp baking powder  

1/2 teaspoon xanthan gum

2-4 tbs. organic Honeyville almond flour

Salt

1 tsp Organic Cumin

2 tsp Organic Parsley or 2 tbs  Organic Fresh Parsley

1/2 tsp Organic Coriander 

1/4 tsp Organic Cardamon 

3” piece Fresh Organic Turmeric  (Whole Foods) OR

2 teaspoons powder organic turmeric

1/2 tsp. Organic Cayenne pepper (opt)

Organic Spray Olive Oil (Thrive Market, Amazon, Whole Foods)

Preheat oven to 400°

*In a food processor or vitamix put the garbanzo beans, onion, garlic, salt, cumin, parsley, coriander, turmeric, cayenne pepper and pulse until well chopped. Put mixture in a bowl and refrigerate for 1 hour.  

*After the hour you’ll want to sprinkle baking soda and baking powder, xanthan gum and 2 tablespoons of the almond flour. Mix well. If the mixture holds together to form a ball you are good to go. If not add more almond flour. I used 4 tablespoons. 

*Line a cookie sheet with parchment paper. I greased the parchment paper with the olive oil I used when roasting  the garlic, spreading it out with a pastry brush. 

You can grease the parchment with spray Olive oil for ease. 

*Make the Falafel balls and put them on the oiled cookie sheet. Spray the top of the falafel balls with spray Olive Oil. I made 20 balls. 

Bake for 15 minutes, turn them and bake an additional 5 minutes. 

CUCUMBER SAUCE

1 cup Kite Hill Yogurt

1 cup finely chopped, Organic Cucumber (remove the seeds before chopping)

2 tbs very finely minced Organic Fresh Mint

1 tbs Organic lemon juice 

1/2-3/4 tsp Himalayan Pink Salt 

*For the best sauce make it ahead and let it sit overnight. 

Falafel are traditionally served on pita (Thrive Market)

ROAST GARLIC BULB

Preheat oven to 350 degrees

Cut the top off the garlic bulb. Slightly pull the garlic apart. Drizzle, generously, olive oil on the garlic bulbs, however many you decide to cook.

I cook mine in a small baking dish. It takes approximately 45 minutes to cook. It will look creamy and golden. You will be able to squeeze the garlic out of the skin.