Monday, May 31, 2010

Personal Update: We'll Be Right Back!

Oh hi! I' haven't forgotten about you - I promise!
An impromptu visit from one of my most favorite people in the whole wide world has me a bit side tracked from posting over the last couple days...but I assure you that I'm making food AND writing down recipes! 
I hope you don't mind, due to my very special visitor I've decided to extend Leftover Week. But not to worry, come next Monday the "Weekly Veggie" will be back in full force!
For now I'll leave you with a photo of me playing a Train Board Game on the sidewalk...Memorial Day shenanigans! 

Oh, and just for the heck of it --- here's a teaser of some yummy foods that I've forced on my visitor so far this week:
Warm Marinaded Veggies in Sweet & Sour Teriyaki

Pizza on Rosemary Garlic dough with Blueberry Spinach Salad

Recipes for the above will be up no later then Wednesday night. I promise!! Cheers loves, and happy eating.

xoxo,

Saturday, May 29, 2010

Leftover Week: Falafel Burger with Orange Tahini Dressing

Another meal I scarfed down, this time it was for dinner. 
It does require the use of a dehydrator if you prefer to have a more falafel-like texture. Otherwise feel free to omit the dehydrator for a moist burger/patty.
Falafel Burger with Orange Tahini Dressing
For this burger I used about 1/4 batch of the following recipe...because that's what I had left over. Below you will find TWO different versions of Falafel. The first is for the DEHYDRATOR. The second is for NO DEHYDRATOR.
Version 1: Dehydrated Falafel
1/2 c Rutabaga peeled, shredded, and squeezed (squeezing removes the moisture)
1/3 c Shredded Carrot
1/2 c Pumpkin Seeds
1/2 c Sunflower Seeds
2 tsp Onion powder
1/2 tsp Cumin (or more to taste)
1/2 tsp Celery Seed (ground)
1 tsp Rosemary (dried)
1/2 tsp Garlic Granules
1 tsp Dillweed (dried)
1/2 tsp Lemon Pepper
2 tsp Apple Cider Vinegar
Sea Salt to taste (optional)
Process the above ingredients very well, scraping down the sides of your food processor 2 or 3 times as you go. Continue to process until mixture is broken down but still fairly grainy.
Shape into 3 Burger Patties and dehydrate for 3 to 4 hours, flipping them on the last hour.
---
Version 2: NON-Dehydrated Falafel
1/4 c Rutabaga peeled, shredded, and squeezed (squeezing removes the moisture)
1/4 c Shredded Carrot
3/4 c Pumpkin Seeds
1/2 c Sunflower
2 tsp Onion powder
1/2 tsp Cumin (or more to taste)
1/2 tsp Celery Seed (ground)
1 tsp Rosemary (dried)
1/2 tsp Garlic Granules
1 tsp Dillweed (dried)
1/2 tsp Lemon Pepper
2 tsp Apple Cider Vinegar
Sea Salt to taste (optional)
Process the above ingredients very well, scraping down the sides of your food processor 2 or 3 times as you go. Continue to process until mixture is broken down but still fairly grainy. 
Shape into 4 Burger Patties and refrigerate for 1 hour. The Falafel burgers should firm up as they chill.
Orange Tahini Dressing
I could seriously eat this stuff by the spoonful.
Into a mixing bowl combine the following:
1 Orange - squeezed very well
1/4 c Tahini
1 tsp Apple Cider Vinegar
1/2 to 1 tsp Cumin
1 tsp Onion Powder
2 pinches Garlic Granules
1 big pinch of Lemon Pepper
Sea Salt to taste (optional)
1 Tbsp Coconut Nectar (optional)
Whisk the above ingredients very well. Store in an air tight container in your fridge. Makes roughly 1 cup.
Pile whatever you like onto your Burger! 
On mine I had Caraway Cottage Cheeze, Green Bell Pepper, and Pickled Beets (random I know, but really really yummm!)

Hope you're all having a wonderful weekend so far. 
xoxo,

Friday, May 28, 2010

Leftover Week: Sweet & Spicy Stuffed Tomato

Sweet & Spicy Stuffed Tomato
This was today's lunch - and MAN did it hit the spot! You could also do an appetizer version of this by stuffing a bunch of Cherry Tomatoes or even baby Bell Peppers. Here's how it goes:
*Makes enough for 1 serving*
1 medium Tomato - hollowed out
1/4 medium Green Bell Pepper - chopped
1/4 Mango - chopped
Cayenne to taste
S&P to taste
--
Mix the Cheeze, Bell Pepper, Mango, Cayenne and S&P together in a small bowl.
Stuff the mixture into your Tomato and enjoy!


I hope you all have a tasty weekend!
xoxo

Thursday, May 27, 2010

Leftover Week: Dai Noodle Salad --- 3 Ways

This was just too easy! It's full of flavor, good texture, and heck - I'd even eat it for breakfast!
Here's the rough recipe - it makes about 2 servings:
---
Dai Noodle Salad with Mango & Avocado
1 small Daikon Radish - peeled
Once you've peeled the Daikon, toss the first layer of skin and continue to peel until you've got a big pile of peeled Radish. Pooof: those are your 'Noodles'!
1 Avocado - roughly chopped
1/2 small Bell Pepper - chopped
1/2 Mango - sliced and chopped
Into a mixing bowl combine the above ingredients
Toss with:
1 Tbsp Lime Juice
a Drizzle of Coconut Aminos //or// another type of salt
1 tsp Black Sesame Seeds
-
Mix all of the ingredients well.
You can opt to eat this salad "as is", topping it with Wakami (as seen in the above pic). Or you can enjoy it as a wrap. Here's two of my own personal variations:
Dai Noodle Nori Burrito Wrap
Dai Noodle Swiss Chard Wrap

Happy nomming!
And don't forget about AtV Daily Fix - there's more an mroe stuff going on there every day.

Wednesday, May 26, 2010

Leftover Week: Cheezy Corny Chopped Salad

This is such a great simple dish, and one of my current most favorite "quick and easy" go-to meals.
If you have all of the ingredients it makes for a very satisfying meal all on its own, and it can also be a very surprisingly successful side dish to bring to a potluck. If you don't tell anyone that it's dairy, gluten, meat free and raw then you won't have to worry about any raised eyebrows, and you WILL have people asking for the recipe once it's all been scarfed down. I promise! I've already done this twice. 

Cheezy Corny Chopped Salad
Step 1.
In your favorite Salad serving bowl combine the following:
1 c Broccoli - chopped
1 c Cauliflower - chopped
4 to 5 Romaine leaves - chiffonade (my favorite way to cut just about any leafy green)
3 limbs of Celery - chopped
*2 ears of fresh Corn - removed from husk
*For a different twist you can opt to use fresh or frozen green Peas in place of the Corn - just remember that you won't be able to call it a Cheezy Corny Chopped Salad if you decide to do so. Instead you'll have to call it Easy Peasy Cheezy Salad! (Thanks for this RAD rename idea Heather!)
-
Step 2.
Toss the chopped Salad with one of the following:
The Juice of 1 Orange
or
4 to 5 Tbsp of the following salad dressing:
Spicy Orange Viniagrette
Into your Food Processor or High Speed blender:
1 Orange, Sectioned (squeeze the Orange remains into the processor/blender to be sure that you're not missing out on any juices!)
1/2 c Extra Virgin Olive Oil
1/3 c Apple Cider Vinegar
1/2 to 1 tsp Orange Zest
1 tsp Chives (dried)
1/4 to 1/2 tsp Cinnamon
1/2 tsp Black Pepper
---Puree very well---
-
Step 3. 
Make 1 Batch of the following:
Caraway Cottage Cheeze
1/4 c (packed) Zucchini - peeled and shredded
1 c Raw Macadamia Nuts
1 pinch Lemon Pepper
1 (heaping) tsp Dijon Mustard (this is my personal favorite brand)
1/2 tsp Garlic Granules
2 tsp Ground Caraway 
1 tsp Dillweed dried
1/2 Tbsp Lemon Juice Sea
Salt to taste
1/4 c Water 
Pulse/Puree the above ingredients very well, scraping down the walls of your food processor two or three times making sure to keep the 'Cheeze' slightly grainy in texture. Add all //or// half of the batch of Cheeze into your Corny Chopped Salad - and POOF: It's Cheezy!

There's much more Leftover Week recipes on the way - so keep checking in. And don't forget about Addicted to Veggies on Twitter! I've recently began posting daily tips - fun, informative, and encouraging stuff. 

Yummy eating to you all!
xoxo,

Tuesday, May 25, 2010

And now for something NEW!: Leftover Week

This episode of "Weekly Veggie" has been canceled....
But wait! Don't be sad, there's still gonna be some fun and exciting food happening!
Due to an ABUNDANCE of leftovers in the Addicted to Veggies refrigerator, this week has been dubbed Leftover Week!
Below you will see proof that I have a lot of food to go through, and a LOT of fresh produce to incorporate into the mix. I really hope that you'll join me in this fun kitchen adventure!
Not to worry, even if you don't have the leftovers that I do you'll still be able to make the recipes you see in the coming weeks. I will make sure to give options and substitutes, because I can't imagine all of you will have a half cup of dehydrated Leeks, and one third cup of pickled Beets just lying around.
Leftover Week
In this photo (in addition to WAY too much rubbermaid) you see:
3 large Shredded Zucchini
Peels from 3 large Zucchini
Pineapple - chopped
Broccoli - chopped
Cauliflower - chopped
Celery - cut on the bias
White Onion - sliced
Caramelized Leeks
I also have a lot of fresh un-chopped produce like this:

Not photographed, but still in my fridge:
Cashews
Pecans
Walnuts
Hemp Seeds
Sunflower Seeds
Pumpkin Seeds
Ground Flaxseed
Nori sheets - un-roasted
Wakami - shredded
Dried/shredded Coconut - unsweetened
Medjool Dates - (a LOT of 'em) this is my #1 sweetener or choice
Coconut Nectar - my most recent "other" sweetener of choice
Apple Cider Vinegar - unfiltered
Creamy White Dijon Mustard - my FAVORITE store bought and raw (I could eat this stuff by the spoon its so good!!)


 Wow - This is fun!
I've also got an enormous collection of Spices! One of my favorite parts of my kitchen...and one of my favorite places to hang out in the grocery store too.
"Spice Corner" - in my Kitchen.
Notice the lovely gas stove that yours truly never uses, except for an occasional heating up of water for my tea-time. Behind me (not pictured) is the area of my kitchen where I spend the most time - featuring a big counter top, my kitchen sink, my cutting boards, and "Gadget Corner". I hope to post photos of that area sometime in the near future, as soon as I find the time put up some kitchen curtains.
For now I'll show you a photo of my view from my favorite Kitchen counter out to my backyard...

xoxo,

Sunday, May 23, 2010

Weekly Veggie Recipes Starring: Radishes!




First of all - thank you SO much for all of the kind words while I was fighting a tummy-flu over this weekend. You guys ROCK!! Rocked my quick recovery!
I woke up this morning, found my super-hero cape, and hammered out the rest of the "Weekly Veggie" recipes. Fueled by your encouragement to get better, and also by the fact that I hate to fall behind schedule.

So here we go...

Rad Simple Slaw (two ways)
1 bunch of red Radishes
1 to 2 c Broccoli - chopped
1 medium Green Bell pepper - thinly sliced and chopped
3 Celery Stalks - cut on the bias
1 c Sun dried Raisins //or// dried Apricots thinly sliced
In a mixing bowl toss all of the above ingredients with one of the following:
Lemon Vinaigrette (from this post - scroll down to the first recipe)
or
Caraway Cottage Cheeze - for a yummy creamy slaw (omit the Caraway if you prefer)

---

Rad Appetizers!
And really, how flipping adorable are these little buggers? Don't let the simplicity of these guys fool you - the flavors that accompany this bite sized snack is party worthy all on it's own. Make a whole bunch of these for a picnic, BBQ, or just for you! No guilt in eating them all, right? Here's how you do it:
1 bunch of Red Radishes - thinly sliced
1 Pear sliced lengthwise is quarters, and then thinly sliced width wise
1 Cucumber - thinly sliced
1 Avocado - cut however you like
-
 Stack the Cucumber first
Top with two slices of Pear - making sure the Pear slices over lap just slightly
Top the Pear with the Sliced Radishes - overlapping the Radish just like the Pear
Top with a chunk of Avocado
Pin with a toothpick, and serve.
Make a batch of Orange Vinaigrette(scroll down to the bottom of the link for recipe) for dipping.

---

Dai Rad 'Tater' Salad with Zippy Creamy Salad Sauce
1 medium sized Daikon Radish - peeled, and cubed
1/2 c Onion and/or Bell Pepper - chopped
1 to 2 Celery Stalks - chopped
1 to 2 c Cauliflower - chopped
1/2 c Peas (I left mine in the pod) - chopped
1/2 c Carrot - chopped
2 Tbsp Nutritional Yeast
Toss all of the above ingredients together in a mixing bowl - set aside.
-
Zippy Creamy Salad Sauce
I wanted to originally call this sauce 'Mayo'. But honestly, I was too afraid to do so because I am so grossed out by even the thought of real mayo, that dubbing this a mock version may have resulted in my not being able to eat it. Besides, Zippy sounds much more fun.
1 c Tightly packed Zucchini - peeled and shredded
1/2 c Macadamia Nuts
4 Tbsp Hemp Seeds
2 Tbsp Lemon Juice
3 Tbsp Dijon mustard //or// 2 Tbsp Apple Cider Vinegar
1/2 tsp Garlic Granules
1 tsp dried Chives //or// Onion powder
1 tsp dried Dillweed
Sea salt and Pepper to taste
1/2 cup water
-
Puree well, for at least 3 minutes in your food processor
Add as much of the sauce to your 'Tater' Salad as you would like. If the Salad is not going to be eaten on the spot, DO NOT add the sauce. As the salad sits in the fridge the water from the Daikon Radish will release making this a very unappealing dish if the sauce has already been added.
So It's very important that you serve this dish upon adding the sauce.
Gosh! I'm so bossy! Sorry luvs.

---

Dai Rad Stir no-fry with fresh Pineapple in a Coconut-Banana Caramel sauce
So many things are wonderful and happy about this plate you are looking at. Once again I owe a huge thanks to Steph at A Whisk and a Spoon for some inspiration in this dish. As soon as I saw her beautiful Vanilla-Caramel Roasted Pineapple I knew that I wanted to make my own variation of it.
For the Salad:
Daikon Radish peeled - then using your veggie peeler, peel the Radish into ribbon-like pasta
Carrot - julienne cut
Purple Cabbage - sliced very thin
Romaine Lettuce - sliced thin/ribboned
Green Bell Pepper and/or Onion sliced thin
Spring Peas
In a mixing bowl toss the above ingredients with 2 Tbsp Lime Juice and a drizzle of Coconut Aminos
-

Coconut-Banana Caramel Sauce
4 Medjool dates - soaked in warm water for 10 minutes
1/2 large Banana
2 Tbsp Coconut Butter
1 tsp Vanilla
1/2 c Water
Puree the above ingredients very-very well. This makes a little more than 1 cup of sauce.
Pour sauce over fresh sliced Pineapple and mix evenly.
Top your Salad with the Pineapple and enjoy.
For an extra Flavor kick mix in a pinch of Curry to your Salad.

---

Fruity Dai Rad Salad
I don't even know what to write about this salad. It's so much more than just a salad...it's a edible magic. And I really hope you try it.
1 Daikon Radish - peeled and sliced into thin rounds
2 fresh Peaches - thinly sliced
1 or 2 ripe Pears (use Bartlett) thinly sliced
3 Celery stalks cut on the bias
2 stalks of Corn (yay! fresh corn!)
1 handful of Arugula chopped well - this adds a lovely pepper element
Toss the Entire Salad with either:
  A few drizzles of Extra Virgin Olive Oil, Apple Cider Vinegar, and S&P
or
Lemon Vinaigrette from this post (scroll down to find recipe)
Serve your Salad on a bed of sprouts.
For Optimum enjoyment try to share this with another person, but if you can't I won't blame you.
How about one more photo because this is just toooo purdy!

Thanks again for all of the encouragement you guys!
And also one more word of thanks to Maniac for providing me with exciting and energizing Kitchen-dancie-time music. This "Weekly Veggie" is all about  Radness, and all about you guys.
Here's to another exciting and jam packed week of food in..my kitchen.

Love and tasty treats to you all!
xoxo,

Friday, May 21, 2010

AtV Personal Update

Happy Friday!
I just wanted to give you a little heads up that my week has taken a slight turn. I'm hoping to be feeling better and back to full health tomorrow, but at the moment I seem to be fighting a little stomach bug. Of course, as sit here in my leopard print snuggie, leopard print slippers, and new leopard print eyeglasses, all I can think about is how much food I need to make and recipes that I need to perfect...but standing in my kitchen (and in standing in general) is unfortunately a difficult task. I hope to have the "Weekly Veggie" recipe post up by this Sunday - but it may need to be pushed back a little bit in an effort to have everything done right.

Love and yummy food to you all!
xoxo,

Thursday, May 20, 2010

"Weekly Veggie" Teaser: Dai Rad Stir no-Fry

Dai Rad Stir no-fry with Pineapple in Coconut-Banana-Caramel sauce
(sauce inspiration/thanks goes to Steph at A Whisk and a Spoon)
This dish is so good, easy to make, and fun to eat too!
Pair it with some dance worthy music, and it makes for a winning combination.
I can't wait to share the recipe with you this Sunday, so until then stay tuned!

Cheers to the fast approaching weekend, and to Maniac for this entire "Weekly Veggie" inspiration.

xoxo,

Tuesday, May 18, 2010

"Weekly Veggie" Teaser: Dai Rad Salad

Dai Rad Salad (and the music to go along with it)
This magical plate of yumminess is totally "happy dance" worthy. In an effort to stay mysterious I won't divulge all of the ingredients just yet, but I will tell you that in this Salad you will find:
Daikon Radish, fresh Corn, and two different types of fruit.
For the rest of the details you will have to patiently wait until this Sunday. But in the meantime don't forget to keep an eye on AtV Daily Fix for all sorts of food updates and teasers.
---
In the meantime I'd like to tell you one of the reasons behind my choosing Radish for the current "Weekly Veggie". You see, there are these two extremely creative musicians that I've been swooning over for some time now, and after a very long (but patient on my part) wait they have finally released an
This entire weeks worth of veggies is my tribute to and celebration of Maniac, and the musical mania I hope to see them release upon the ears of the world. Cheers lovies! And thank you for making some incredibly wonderful new Kitchen music for me to tap dance to.

xoxo,
Sarahfae - AtV

Monday, May 17, 2010

And the next "Weekly Veggie" is...

Radishes! Radical Radishes!
Mmmmm...spicy crunchy goodness.
 Hold on to your britches, I have a feeling this week is gonna be a little wacky.
Remember to keep an eye on AtV Daily Fix for updates and photos of the current Weekly Veggie, and to see what is going on in my kitchen.

xoxo,
Sarahfae - AtV

Sunday, May 16, 2010

Weekly Veggie Recipes Starring: Arugula

I could start this off with a bulk of excuses for the reason behind such a late Sunday post...but I won't, mainly because I loath excuses. I will say however that my busted computer is still (thankfully) working well enough for me to be here right now. Also - my love for Arugula is stronger than ever after this last week of food adventures. Three cheers for spicy greens!!! And even more cheers for another successful Weekly Veggie! Without further ado --- here's what happened in my kitchen last week:

Arugula Shiitake Salad with Strawberries & Lemon Vinaigrette
The contents of this salad consisted of the following:
Arugula
Sprouts
Celery (cut on the bias)
Strawberry
and Shiitake
-
Lemon Vinaigrette
4 Tbsp Lemon Juice
1/4 c Apple Cider Vinegar
1/2 c Extra Virgin Olive Oil
3 to 4 Tbsp Water
1 Tbsp Nutritional yeast
*2 Medjool Dates (soaked in warm water for 10 minutes)
2 tsp Onion Powder
1/2 tsp Garlic Granules
1 tsp Dillweed (dried)
1 tsp Parsley (dried)
Puree the above ingredients very well. Store in an air tight container in your fridge.
Use as a Marinade for Mushrooms, or any other type of Veggie. Nommers!
*I've recently began using Coconut Nectar as an optional sweetener. It's flavor is very similar to honey, with a bit of tangy-ness. If you can find Coconut Nectar in your area then I totally urge you to try it!
---
Double Arugula Caprese-style Pizza (or open faced sangwich) 
with Rutabaga(non-dehydrated)Cheeze
 First you want to start by making the Fociccia-style Pizza dough from this post. If you don't have a dehydrator then by all means skip the Pizza dough and either enjoy this as a Salad, or pile it all up on a heap of sprouts.
-
Step 1.
Arugula Pesto
1 c packed Arugula
Juice of 1 Lemon
1 clove of Garlic
1 tsp dried Basil //or// a few leaves of fresh Basil 
1 /2 c Pecans //or// Walnuts
Pepper to taste
1 /4 c Extra Virgin Olive Oil
Dash of Apple Cider Vinegar //or// Balsamic Vinegar
---Puree well---
Step 2. 
Rutabaga(non-dehydrated)Cheeze
This cheeze is mild with a little bite, complements of the Rutabaga. 
It's really a wonderful flavor when paired with the spicy Arugula.
1/2 c Rutabaga, peeled and shredded (be sure to squeeze the Rutabaga after shredding it, this removes some of the water)
1 c Macadamia nuts
1 Tbsp Lemon Juice
1 Tbsp Apple Cider Vinegar
1 tsp Mustard powder
1/2 Garlic Granules
Sea Salt to taste
-
In food processor puree the above ingredients well, stopping to scrap down the sides of food processor 3 or four times until the mixture balls up and begins to move around the inside of the food processor. Store in air tight container in your fridge.
Step 3
Assembling your Pizza/Sangwich:
Spread Pesto onto Focaccia pizza dough
Layer thinly sliced fresh Tomato
Spread/slice Rutabaga Cheeze into Tomato
Layer fresh Arugula leaves
Drizzle with Olive Oil or Lemon Vinaigrette (see previous recipe above)
Enjoy!!
---
Creamy Arugula Cauliflower-Carrot-Broccoli "Risotto" 
Step 1:
Risotto
1 and 1/4 c Broccoli //or// Cauliflower - chopped (in this recipe/photo I used Broccoli stems)
1 and 1/4 c Cauliflower chopped
1 and 1/4 c Carrot chopped
Combine the above ingredients in food processor and Pulse well. You can also opt to hand chop/mince in small batches.
-
Step 2:
Make One Batch of Caraway Cottage Cheeze, MINUS the Caraway
Add the Cottage Cheeze to the Risotto mixture
-
Step 3:
Finish the Risotto
To the Risotto mixture add the following -
1 Tbsp Nutritional yeast
1/2 tsp Garlic Granules
2 Tbsp Arugula Pesto //or// Regular Basil Pesto (this is optional, but sososo good)
Mix well ---
2 Big handfuls of fresh Arugula roughly chopped
Combine the fresh Arugula into the Risotto mixture. For an extra kick serve with fresh tart Orange.

---

Anti-Pasta Salad with fresh Arugula
This Salad is a current favorite of mine. So robust with tangy flavor, packed with an enormous amount of nutrients, and very party friendly. I recently brought this salad with me to a Graduation party and excitedly watched as it was devoured. I'll often make this salad in big batches and eat it for lunch over a bed of fresh greens throughout an entire week.
Step 1:
Salad components (no measurements here - sorry!)
Cauliflower - chopped
Carrot - shredded and chopped
Celery - thinly sliced on the bias
Green Bell Pepper - thinly sliced 
White Onion - thinly sliced
Tomato - thinly sliced and chopped
Dried Apricot - thinly sliced (I can't tell you how important this ingredient is!)
Crimini or Shiitake - sliced (be sure to add these as you eat the salad otherwise the texture can become unappetizing)
Olives (optional)
Capers (optional)
---Mix well and move on to making the dressing---
Step 2:
Anti-Pasta Vinaigrette 
Start by soaking 4 Medjool dated in warm water
1/2 c Extra Virgin Olive Oil
1/4 c Apple Cider Vinegar
1/4 c Balsamic Vinegar //or// an additional 1/4 c Apple Cider Vinegar
1 Tbsp Dijon //or// 1 tsp dry Mustard powder
1 heaping tsp Italian seasoning 
1/2 tsp Garlic Granules
1 Tbsp Onion powder
1 Tbsp Nutritional Yeast (optional)
2 pinches Black Pepper
4 Medjool Dates (that have been soaking in warm water) drained and pitted
1/2 c Water
Puree!! Puree!! Puree!!
You want a creamy, slightly thick dressing. 
Add as much of this dressing to your Anti-Pasta Salad, and let in marinate for at least 1 hour. I like to let mine sit overnight. Serve over a bed of fresh Arugula (or any other green you'd like). This makes the perfect Summer picnic/BBQ/party dish. I really hope you agree!
---

Arugula Gyros with Easy-Falafal and Spicy Orange Vinaigrette
Okay, so maybe this isn't exactly like a Gyro, but in my unofficial book of food this passes with flying colors as a substitute to the very popular sandwich/wrap. 
Step 1: 
Easy Falafel Two Ways!
You can make this Falafel two ways, with or without dehydrating. Here I'll post both options so you can choose which ones you'd like to try. Please keep in mind that there will be a difference in texture between the two, but the flavors are both equally satisfying! I promise!

Dehydrated Falafel
1/2 c Rutabaga peeled, shredded, and squeezed (squeezing removes the moisture)
1/3 c Shredded Carrot
1/2 c Pumpkin Seeds
1/2 c Sunflower Seeds
2 tsp Onion powder
1 pinch Celery Seed (ground)
1 tsp Rosemary (dried)
1/2 tsp Garlic Granules
1 tsp Dillweed (dried)
1/2 tsp Lemon Pepper
2 tsp Apple Cider Vinegar
Sea Salt to taste (optional)
Process/Grind the above ingredients very well, scraping down the sides of your food processor 2 or 3 times as you go. Continue to process until mixture is broken down but still fairly grainy.
Roll into 1/2 inch thick balls and dehydrate for 3 to 4 hours.
NON-Dehydrated Falafel
1/4 c Rutabaga peeled, shredded, and squeezed (squeezing removes the moisture)
1/4 c Shredded Carrot
3/4 c Pumpkin Seeds
1/2 c Sunflower
2 tsp Onion powder
1/2 tsp Celery Seed (ground)
1 tsp Rosemary (dried)
1/2 tsp Garlic Granules
1 tsp Dillweed (dried)
1/2 tsp Lemon Pepper
2 tsp Apple Cider Vinegar
Sea Salt to taste (optional)
Process the above ingredients very well, scraping down the sides of your food processor 2 or 3 times as you go. Continue to process until mixture is broken down but still fairly grainy. 
Roll into 1/2 inch thick balls and refrigerate for 1 hour. The Falafel balls should firm up as they chill.
-
Step 2:
Spicy Orange Vinaigrette
This is my current favorite Salad dressing. So many things are wonderful about this one people! If you love Oranges then you have to give this a try!
Into your Food Processor or High Speed blender:
1 Orange, Sectioned (squeeze the Orange remains into the processor/blender to be sure that you're not missing out on any juices!)
1/2 c Extra Virgin Olive Oil
1/3 c Apple Cider Vinegar
1/2 to 1 tsp Orange Zest
1 tsp Chives (dried)
1/4 to 1/2 tsp Cinnamon
1/2 tsp Black Pepper
---Puree very well---
-
Step 3.
Making your Gyro:
For my Gyro shell I used Purple Cabbage leaves - this makes for a perfect crunchy wrap
--
2 or 3 Handfuls of fresh Arugula 
White or Red Onion - thinly sliced
1 creamy Avocado roughly chopped
Toss the Arugula, Onion and creamy Avocado with Spicy Orange Vinaigrette
--
Fill your Cabbage with the Arugula/Onion/Avo mixture
Top with Falafel and thinly sliced Cucumber
EAT!

Thank you SO much for another fun Weekly Veggie... 
This coming week might be a bit different than the last few, so stay tuned
I hope you like what you see and love what you eat!

xoxo,
Sarahfae - AtV