DEAR BLOSSOMING LOTUS PEOPLE: As you may know, I’ve been sending y’all some serious blogger-love this month during Vegan MoFo. So if you’re feeling like balancing us out, karma-wise, I would be most sincerely appreciative of the actual recipe (or even just the ingredient list in no particular order) for your Brazil-nut falafel. I figure that should make us just about even. Thank you!
Vegan MoFo: Final Post
For the last day of Vegan MoFo, I want to share with you one of my favorite things in the world!! The Blossoming Lotus in Portland is the closest our town gets to a completely raw food experience, and my hand-down favorite thing on their menu is the Live Falafel Wrap. Oh my, I could eat these every day and never get tired. Which is probably one reason that they’re my favorite – I never order anything else! But I’ve also never had that “grass is greener” o-I-wish-I’d ordered-what-she’s-having feeling when I my order arrives – my little falafel wrap always makes me so happy inside and out!! Plus, one order is enough for at least two meals, so it’s a bargain to boot.
But like the Apple Ginger Drink I shared earlier this month, I can’t be driving across town and paying for lunch every day, now can I? So I’ve been wanting to deconstruct this wrap for quite some time now, and made it my goal to complete by the end of Vegan Mofo. As you can see, I’m skating in by the hair of my chinny-chin-chin on that count, but I’m happy to say, I think the results are pretty great. I’m especially excited about the cilantro tahini pate, which is a dead on match.
Live Falafel Wrap a la Blossoming Lotus
(Picture coming tomorrow when I’m not so tired.)
Prepping the Greens
Blossoming Lotus uses kale for their wrap: I used Collard Greens, because the only kale New Seasons had today was curly and red. Besides, Collard Greens work just as well, and have a slightly sweet undertone. Fellow Portlander and owner of Phytofoods Andre Livingstone offers a great little video tutorial on prepping the greens for wraps here. I also modified her recipe for Cilantro Sunseed Pate to create my version of Cilantro Tahini Pate.
Cilantro Tahini Pate
- 1 c sunflower seeds, soaked 2-4 hours, drained and rinsed well
- 1 clove garlic, chopped
- 2 tbls lemon juice
- 1 tbsp red onion, chopped
- 1/4 large apple, chopped
- ¾ c cilantro, chopped
- 1/2 tsp cumin
- 2 tablespoons tahini
- ½ tsp sea salt
- pinch of cayenne or jalapeno pepper (optional)
Toss everything into a food processor or blender and pulse until blender. Don’t get carried away, though!
Raw Brazil nut Walnut Falafel
I’ll admit, this is the shakiest part of my mash-up. I’m still working out the kinks on this one, and will revamp it as time wears on. But as of tonight, it’s really very good, and great in the wrap. This recipe is my adaptation of the faRAWfel recipe on West of Persia, which is a modification of the “brilliant nut pate taco meat recipe of Averie’s on LoveVeggiesandYoga.com.“ All nuts used are raw.
- 1/2 cup Brazil nuts
- 1/2 Cup Walnuts
- 1/2 Cup sunflower seeds, soaked 2-4 hours
- 1/2 cup cashews, soaked 2-4 hours
- 2 tbls Sun Dried Tomatoes loosely packed (I used oil packed. If you used the dry ones, add about 2 extra tablespoons of olive oil)
- 1/4 cup fresh cilantro
- 1 tbls Bria’s Easy Arabic Spice Blend
- 1/2 tbls paprika
- 1 tbls za-tar blend of choice (Optional)
- 2-4 tbls of Olive Oil
- 1 Tsp Salt (or to taste)
Toss nuts, seeds, sun-dried tomatoes, and spices into a food processor or blender. Add olive oil and blend until the nuts are broken up and the ingredients mixed. Take it easy – you don’t want it to be pasty. Add a little water if you need to to get things moving. Roll into balls.
Cashew Sour Cream
- 1 cup raw cashews (must not be roasted or salted)
- 1/4 cup cold water
- 1/4 tsp salt
- 1 -2 tsp apple cider vinegar
- 1 small lemon, juice of
Cover cashews with water and soak for a few hours, or overnight. Pour off all water, and place nuts in blender or food processor. Add cold water, salt, vinegar and lemon juice. Puree for 3-4 minutes or until completely smooth and creamy in consistency. You can add a little cumin or cayenne if you’re planning on only using it for savory foods. Stores in refridgerator for up to a week.
Putting It All Together
Lay out one prepared green leaf (collard, kale, whathaveyou). Spread with Cilantro Tahini Pate. Drizzle on Cashew Sour Cream. Layer on Falafel, and top with thinly sliced red onion, cucumber, and fresh tomato. Roll into a Wrap, slice diagonally in half, and enjoy! Serve with extra Cashew Sour Cream.