Eating Fabalish | Recipes Powered by Plants

Vegan Wedge Salad

Vegan Wedge Salad

Vegan Wedge Salad     For the chickpeas: 1 can Chickpeas, rinsed + dried very well 2 tsp Smoked Paprika 2 tsp Cumin Extra Virgin Olive Oil Kosher Salt, to taste For the sunflower seeds: ¼ cup Sunflower Seeds ½ tsp Chili Powder Kosher Salt, to taste All Else for the Salad: Head of Lettuce, halved or quartered (butterhead, romaine, iceberg) Fabalish Ranch Cherry or Grape Tomatoes, quartered Radishes, thinly sliced + pickled Vegan Feta (we used Follow Your Heart’s) Fresh Dill + Chives Kosher or Maldon Salt + Fresh Black Pepper, to top it all off! Crispy Chickpeas: Heat...

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Vegan Spring Market Bowl

Vegan Spring Market Bowl

  Our produce was gathered from the Santa Monica Farmer’s Market in Los Angeles, CA. Everything’s interchangeable with what’s available at your local market! (Makes 4 Bowls)   1 box Fabalish Falafel At least ½ jar Fab-a-Dip 1 head lettuce 1 large head broccoli, florets 5 scallions, chopped after roasting 12-16 baby artichokes, trimmed + halved ½ lb snap peas, stemmed 2 avocados, halved + sliced 1 cup toasted almonds, chopped 10-12 kumquats, thinly sliced 2 lemons (preferably meyer), halved Finely chopped herbs, such as mint + parsley Extra virgin olive oil 1 tsp cumin Kosher salt + black pepper...

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Vegan Mediterranean Quesadilla

Vegan Mediterranean Quesadilla

Happy #WhatsCookingWednesday! Who knew that this trend would be so pupular, here is our Mediterreanean version of a quesadilla! All products are fully stocked, get them while they last.    The recipe:  Corner 1: 3 tbsp Fabalish Tzatziki Corner 2: 3 Fabalish Baked Falafel Corner 3: Israeli Salad: diced cucumbers, tomatoes + red onion, kosher salt to season Corner 4: Fresh Spinach + Parsley Leaves To cook: Add 1 tbsp of oil to a hot skillet over medium flame. Place quesadilla in the pan and sear 1-2 minutes until golden brown. Flip to sear the other side, adding another ½...

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Vegan Spinach Artichoke Potatoes with Crispy Capers

Vegan Spinach Artichoke Potatoes with Crispy Capers

Here is a tastyvegan & gluten-free appitizer or side dish with our new Spinach Artichoke Dip!  Ingredients Baby Yukon Gold or Red Potatoes Fabalish Spinach + Artichoke Dip Capers, drained + patted dry Neutral Oil (safflower, canola, grapeseed) Fresh dill Chives, thinly sliced Lemon (just for zest) Kosher Salt Instructions Heat the oven to 425°. Bake the potatoes on a sheet tray for 45 minutes; then let them cool for 10 minutes. Cut an X in each potato, and use pointer and thumb fingers to press down on each corner of the X until the potato opens up. Sprinkle a...

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beet-hummus-recipe-falafel-edamame-chopsticks

Beet Hummus

Yield: 2 cups VEGAN|GLUTEN, NUT & SOY-FREE PREP: 50 MINS INGREDIENTS  3-4 medium beets; rough chop 1 29oz Eden Chickpea can; strained 2 tablespoons Tahini 3-5 tablespoon lemon juice 1 clove of garlic 1/2 cup of extra virgin olive oil 1/2 teaspoon salt; or to taste  Ground pepper to taste Step 1: Cook the Beets To cook the beets, wash and peel them, cut in half, place into bake safe dish, cover with foil. Bake in the oven at 375 degrees for 30-45 min, until fork tender.  Step 2: Mix In a food processor, add warm beets, chickpeas, tahini, garlic,...

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