From Issue 19 of News From The kitchen

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From Issue 18 of News From The kitchen

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From Issue 17 of News From The kitchen

This recipe was heavily inspired by these. This time the cacao part is much more ‘crackly’ and the whole thing is very reminiscent of the choc-ices I used to have when I was younger.

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From Issue 14 of News From The kitchen

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From issue 13 of News From The kitchen.

For the tortilla

3c peeled courgette (zucchini)
3T olive oil
2t lemon juice
Pinch cayenne
1t ground coriander
1/2t salt
1/2c flax meal*

• Blend all ingredients in a high-speed blender until smooth.

• Add flax meal and blend again until smooth.

• Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each.

• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.

• Once the dehydrator sheets are removed, return to the dehydrator for 30 – 60 mins, until both sides are dry to the touch but still pliable.

* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.

For the falafel

1c pumpkin seeds
2T fresh dill, finely chopped
1t ground coriander
2t cumin
8 sun-dried tomato halves, soaked for 1 to 2 hours and then chopped
3T fresh coriander (cilantro)
1 clove garlic
2 shallots
1/4c olives, stones removed
2t oregano
Pinch cayenne
Pinch pepper
1/2t salt
1T lemon juice

• Process all ingredients in a food processor until thoroughly mixed.

• Form into Falafel and dehydrate on a Paraflexx sheet at 105 degrees F for 6 – 8 hours.

For the hummus

1/2c mac nuts
3T lemon juice
3T tahini
1/4t salt
1/4c water

• Blend all ingredients in a high-power blender until smooth.

Optional “roasted” Mediterranean vegetables

1/2c courgette (zucchini), sliced
1 red bell pepper, sliced thin
1/2 a medium red onion, sliced
1/2c fresh tomatoes, sliced
3T olive oil
1T lemon juice
1/4t salt

• Marinate all ingredients for a couple of hours, then place on a dehydrator sheet and dehydrate at 105 degrees F for 1-2 hours, until soft.

• You could just miss out the marinating & dehydrating part of this recipe to save time, and eat the veg crispy.

To assemble

• Start by arranging a selection of your favourite salad leaves at the bottom of the tortilla, so it covers half the tortilla, leaving a small gap at the bottom.

• Arrange the vegetables in a line along the salad leaves.

• Place 3 – 4 falafel along the top of the vegetables.

• On top of the falafel, spoon over a generous helping of the hummus.

• Fold up the left and right hand sides of the tortilla.

• The bring the bottom of the tortilla up over the 2 sides that have already been folded up.

• Using your thumbs, and keeping the sides and bottom rolled up, roll over the main part of the wrap towards the top so it starts to form the wrap and keep everything tightly packed together.

• Once completely rolled, cut at a diagonal with a sharp knife.

From Issue 12 of News From The kitchen

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From Issue 11 of News From The kitchen

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From Issue 10 of News From The kitchen

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