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(All recipes are vegan and gluten-free)

Sunflower Chive “Cheese” Cucumber Bites

Raw Falafel Wraps with Apricot

(Grilled) Charred Eggplant with Miso Dressing

Strawberry Coconut Crème Pie 

Sunflower Chive “Cheese” Cucumber Bites

—Suggested service from a platter

—Prep fully ahead of time

INGREDIENTS FOR 6 SERVINGS

• 4 large cucumbers
• 1 cup raw sunflower seeds
• 1/2 tsp salt
• 2 tablespoon raw red onion, chopped
• 1 large handful fresh chives, about 1/2 cup chopped, reserve about 2-3 Tbsp for sprinkling on top
• 1 clove fresh garlic, chopped
• 2 tablespoons nutritional yeast
• 2 tablespoons fresh lemon juice, or to taste
• 1/2 cup water, or more as needed to get to creamy consistency
• Optional: sprinkling of sumac on top

INSTRUCTIONS

1. Combine sunflower seeds and salt in bowl of food processor. Process for 10-20 seconds until they form a fine powder.
2. Add remaining ingredients onion through water and process again for 1-2 minutes, until super creamy. You will likely have to scrape down the sides once or twice. Set aside.
3. If desired, peel cucumber lightly in alternating rows, to create a pretty striped effect on outside. Slice into 1-1.5" pieces and set aside.
4. Spread a spoonful of "cheese" on top of each cucumber and place on plate or platter. Continue until done, sprinkle with chopped chives and sumac if desired.

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Raw Falafel Wraps with Apricot

—Serve family style or individual salad plates

—Prep fully ahead of time

INGREDIENTS FOR 6 SERVINGS

• 4 ½ cups carrot pulp (or grated carrots)
• 1 ½ cup ground sesame seeds
• 6 tablespoons ground flaxseeds
• 1 ½ tsp cumin
• 3 tsp zaatar (or any other North African/Middle Eastern spice mix)
• 1 ½ cup parsley leaves
• 3 tablespoons olive oil
• Juice of 1 ½ lemon
• salt
• 12 big kale leaves
• 1 ½ avocado
• 6 cups chopped cauliflower
• 1 1/2 cup tahini
• 6-8 dried apricot

INSTRUCTIONS

1. Place parsley, carrot pulp, lemon juice, spices, ground sesame, flaxseeds, and olive oil to a blender or food processor.
2. Blend until well combined.
3. Remove falafel mixture from food processor and form 6-8 falafel balls using your hands.
4. Transfer the chopped cauliflower to a blender or food processor and pulse the cauliflower until completely broken down into rice-sized granules.
5. Slice the avocado and wash the kale leaves.
6. For the dressing, add tahini, dried apricots and salt to a blender and blend until smooth.
7. To prepare wraps, put a kale leaf in a large serving bowl.
8. Spoon a generous portion of cauliflower rice into the wrap. Add 2 raw falafel, 2 slices of avocado and drizzle apricot tahini dressing over the wrap.
9. Repeat this step for the other wraps.

(Grilled) Charred Eggplant with Miso Dressing

—Serve family style or individual salad plates

—Prep ingredients beforehand and grill when ready to serve.

INGREDIENTS FOR 6 SERVINGS

• 1/3 cup mayonnaise
• 2 tablespoons white miso
• 1 tablespoon fresh lime juice
• 1/8 teaspoon freshly ground black pepper
• 2 large eggplants (about 2 lb.)
• 1/4 cup olive oil
• 1/4 cup torn fresh cilantro leaves

INSTRUCTIONS

1. Preheat grill to 350° - 400° (medium-high) heat. Stir together first 4 ingredients in a small bowl.
2. Cut eggplants lengthwise into 3/4-inch-thick slices.
3. Brush each slice with olive oil, and sprinkle with desired amount of salt and pepper.
4. Grill eggplant slices without grill lid for 5 minutes on each side or until slightly charred and tender.
5. Arrange on a serving platter and drizzle with desired amount of miso dressing
6. Top with cilantro. Serve immediately with remaining dressing.

Strawberry Coconut Crème Pie 

—Serve from pie pan or cake stand.

—Prep and bake fully ahead of time

INGREDIENTS FOR 6 SERVINGS

The Crust

• Heaping ¾ cup (about 11) medjool dates, pitted and soaked in hot water for 5 minutes, then drained completely
• 3/4 cup raw cashews, roughly chopped (raw almonds work too!)
• 1/4 cup shredded unsweetened coconut

Filling and Topping

• (1) 14-oz. can coconut cream, refrigerated overnight
• 2 Tbsp. maple syrup
• Splash pure vanilla extract
• 1 pound strawberries sliced and diced
• For topping: toasted coconut, fresh mint, grated dark chocolate

INSTRUCTIONS

1. Prepare the crust: Place drained dates, cashew pieces, and coconut in a food processor, and process until the mixture can easily be squeezed into a ball.
2. Line an 8-inch round cake pan with plastic wrap. You’ll want some overhang so you can remove the pie later.
3. Dump date-cashew-coconut mixture into the center and flatten it with your fingers, pressing up the sides of the pan slightly. Place in the freezer to set.
4. Prepare the filling: Remove coconut cream from the fridge. Scoop out the solid white part and place it in the bowl of a stand mixer (a hand mixer would work too)
5. Add maple syrup and vanilla, and whip until combined, smooth, and fluffy, about 1-2 minutes. It should form stiff peaks.
6. Assemble: Remove crust from the freezer. Pour the filling on top, smoothing out the top with a spatula.
7. Set in the freezer for 10 minutes.
8. Remove from freezer and top with strawberries, toasted coconut, mint, and chocolate. Place back in the freezer for 1 hour.
9. Remove from freezer and carefully remove the pie from the pie pan and plastic wrap.
10. Place on a plate, cut, and serve. Store covered in the fridge.

Farm fresh and delicious ~ enjoy!