Day#27 of the 30-Day Vegan Journey

But I keep under my body, and bring it into subjection: lest that by any means, when I have preached to others, I myself should be a castaway – Paul – Vegan Inspiration

Vegan Day#27 of the 30-Day Vegan Journey Lebanese style hummus

We’ve been ruffing this 30-day vegan journey together now for 27 days. I feel amazing. Honestly, I do! You should too. However, I must admit I almost caved a few times. There have been some nights when we, my family and I, were out and about and the easy thing to do was to just pull up to a Five Guys and order a big bag of greasy fries and a veggie sandwich with extra cheese.  But I didn’t. I fought hard and hung vegan tough. Now I’m gushing with dignity. I kept my word to myself.

I’ve come across some more awesome things to share with you all tonight. So, I won’t delay.


NO-GYM FULL BODY WORKOUT

via-eattokeepfit.com


 Vegan Falafel Sliders

via-chefchloe.com


Falafel Sliders with Avocado Hummus
Serves 4

Make-Ahead Tip:
Uncooked Falafel Sliders can be made in advance and kept refrigerated until ready to cook. Tahini Sauce can be made in advance and kept refrigerated.

FALAFEL SLIDERS
1 (15-ounce) can chickpeas, rinsed and drained, divided
½ red onion, finely chopped
2 cloves garlic, quartered
5 sun-dried tomatoes packed in oil, drained
½ cup packed fresh Italian parsley
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sea salt
½ cup garbanzo flour (or other flour of choice)
2 tablespoons olive oil

AVOCADO HUMMUS
¼ cup chickpeas, reserved from sliders
1 avocado, pitted and peeled
1/3 cup packed fresh Italian parsley
¼ cup olive oil
1 clove garlic
1 tablespoon lemon juice
½ teaspoon sea salt
¼ teaspoon cayenne

TAHINI SAUCE
½ cup tahini
½ cup water
1 clove garlic
1 tablespoon lemon juice
½ teaspoon salt

14 mini buns or dinner rolls sliced in half, toasted
2 small tomatoes, thinly sliced

To make the Falafel Sliders: Reserve ¼ cup chickpeas for the Avocado Hummus. Place remaining chickpeas, onions, garlic, tomatoes, parsley, cumin, coriander, salt, and flour in a food processor and pulse until combined, stopping frequently to scrape down sides. Using the palms of your hands, form mixture into 2-inch by ½-inch patties.

In a large nonstick skillet, heat oil over medium-high heat and pan-fry patties in batches, letting cook about 3 to 5 minutes on each side, until nicely browned. Do not crowd the pan. Remove from pan and drain on paper towels.

To make the Avocado Hummus: Combine ¼ cup chickpeas, avocado, parsley, oil, garlic, lemon juice, salt, and cayenne in food processor and puree. Adjust seasoning to taste.

To make the Tahini Sauce: Puree tahini, water, garlic, lemon juice, and salt until smooth.

To serve: Layer the Falafel Sliders, Avocado Hummus, Tahini Sauce, and sliced tomato on the buns.

Until tomorrow, happy vegan eating and sweating!

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Naomi C. Kellogg

Naomi is an emerging screenwriter and novelist who writes fiction, nonfiction, and dramas. She’s written for a national magazine, run a blog, and headed the communications department for a 501c3 corporation. Naomi is actively completing a Master’s Degree in Fine Arts and is a member of the Nation Council of Negro Women (NCNW), St. Petersburg Chapter, where she hopes to inspire young African-American women who aspire to write.

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