Welcome to Abercorn Adventist Church

Ingredients

• 1 can (15 oz) of chickpeas, drained, or 1 1/2 cups of cooked chickpeas
• ½ small red onion, finely chopped
• 2 cloves of garlic, crushed
• 2 tablespoons of nutritional yeast flakes
• 2 tablespoons of soy sauce
• 1 tablespoon of tomato paste
• ½ teaspoon of smoked paprika
• 1 teaspoon of Italian seasoning
• 1 cup of gluten-free breadcrumbs
• 2 tablespoons of fresh, chopped basil
• 2 tablespoons of fresh parsley (optional)
• 1 tablespoon of chopped sun-dried tomatoes (optional)
• Olive oil, for brushing

Preparation

1. Preheat oven to 350°F / 180°C.
2. Place the drained chickpeas in a food processor with the chopped red onion, crushed garlic, nutritional yeast, soy sauce and tomato paste.
3. Blend until smooth and homogeneous.
4. Add the smoked paprika and Italian seasoning, then blend again briefly to thoroughly incorporate the spices.
5. Transfer the mixture to a mixing bowl. Add the gluten-free breadcrumbs and chopped fresh basil.
6. Mix until the mixture forms a dough. Use your hands to shape into uniformly sized balls.
7. Place the meatballs on a baking sheet lined with parchment paper. Lightly brush each meatball with olive oil.
8. Bake in the oven for 20 minutes, turning the dumplings over halfway through cooking, after about 10 minutes.
9. Serve hot with tomato sauce, in a sandwich, over pasta or with a salad.

Notes

For a firmer texture, you can let the dough rest in the refrigerator for 15 to 20 minutes before forming the balls. If the mixture seems too wet, add a little more breadcrumbs.

Recipe inspired by: https://lovingitvegan.com/chickpea-meatballs/#recipe

Start by soaking:

Soak 1 cup of raw cashew nuts in boiling water for 10 minutes (or in cold water for 4 hours), then drain.

Add the cashews to a blender with:

• ½ cup of hot water
• ¼ cup lemon juice
• 1 clove of garlic
• ½ tsp salt

Mix at high speed until smooth, then pour into a bowl with:

• ½ grated cucumber
• 2 tablespoons of fresh dill or 1/2 teaspoon of dried dill
• 1 tablespoon of olive oil (optional)

Refrigerate for 1 hour before serving for best flavor. Serve with crunchy vegetables, pita bread, crackers, pita chips, falafel, Mediterranean bowls, sandwiches, or wraps.

Recipe from: https://downshiftology.com/recipes/vegan-tzatziki/#wprm-recipe-container-42078

In a food processor, add:

• 1 1/2 cups walnuts, 1 tbsp carob powder

Pulse a few times for coarser nut pieces, or blend until you reach the desired consistency. Then add:

• 1 cup of pitted dates (Medjool preferred — if your dates are not soft, soak them in hot water for ten minutes, then drain and continue),
• 1/4 tsp salt, And
• 1 tsp vanilla extract.

Mix until the mixture sticks together.

Form into balls and refrigerate, or enjoy immediately. Bon appétit!

INGREDIENTS

• 1 cup of ground sunflower seeds
• ½ cup whole wheat flour
• ½ cup of nutritional yeast
• ⅓ cup of oil
• 1 cup of vegetable broth (or 1 cup of water + ½ bouillon cube)
• 1 large potato, grated
• 1 onion, grated
• ½ bell pepper or 1 carrot, grated
• 1 stalk of celery, grated
• 2 tablespoons of lemon juice
• Salt, pepper and fresh thyme to taste

DIRECTIONS

1. In a pan with a little oil, sauté the onion, celery and pepper or carrot over medium heat for about 5 minutes until lightly browned.
2. In a large bowl, combine all the ingredients, including the sautéed vegetables, and mix well. The batter will be slightly runny—that's normal.
3. Pour into a greased (8x8) baking dish and bake at 350°F for 1 hour.
4. Allow to cool slightly before slicing and serving.

In the bowl of your immersion blender, combine:

• ½ cup soy milk,
• 2 tablespoons of lemon juice,
• ½ tsp salt,
• ½ tsp black salt (or ¼ tsp of regular salt),
• ½ tsp sugar,
• ¼ tsp garlic powder, And
• ⅛ tsp onion powder.

Stir lightly with a spoon, then add:

• 1 cup avocado oil.

Let stand for 1 minute without stirring. Place the immersion blender at the bottom of the bowl, hold it in place and blend at maximum speed for 15 seconds, then slowly raise the blender from top to bottom until you obtain a frothy and creamy consistency.

Blender version: Add all the ingredients except the oil to the blender and blend. With the motor running, slowly pour in the oil in a thin stream until the mayonnaise thickens and is well emulsified.

Store in the refrigerator in an airtight container until 1 week. Enjoy your meal!

Start by preparing the tofu. Crumble:

• 1 block (350–400g) of firm tofu

and mix with:

• 2 tablespoons of soy sauce,
• 1 tablespoon of maple syrup,
• 1 tsp smoked paprika,
• ½ tsp garlic powder,
• ½ tsp onion powder, And
• ½ tsp dried oregano.

Spread on a baking sheet and bake at 400°F cook for 10 minutes, then turn over and cook for another 10 minutes until the tofu is golden brown and crispy.

Meanwhile, cut into cubes:

• 12–16 medium potatoes (approximately 2–2.4 kg), while preserving the skin.

Cook in boiling salted water until fork-tender, then drain. Lightly mash half of the potatoes and leave the other half cubed.

In a large bowl, whisk together the sauce:

• 1 cup of vegan mayonnaise,
• 2 tablespoons of lemon juice,
• ½ tsp salt,
• ½ tsp sugar, And
• a pinch of cayenne pepper.

Stir the potatoes and crispy tofu into the sauce until well coated. Serve hot or cold.

Optional additions: diced celery, red onion, fresh dill or green onion.