Tofu "Feta"

Yield: 1 1/2 cups

1 block extra firm tofu

1 tsp salt

1 tbsp oregano

1 tsp basil

1/4 cup lemon juice

1/2 cup apple cider vinegar

1/2 cup water

2 tbsp olive oil

1 tsp salt

1. Cube the tofu, and lay the cubes on paper towels. Place more paper towels on top and put something heavy on top to press out some of the liquid. Let sit for at least 30 minutes.

2. Preheat oven to 350F. Line a baking sheet with parchment paper.

3. Place the tofu cubes in a single layer onto prepared baking sheet. Sprinkle with salt. Bake for about 15 minutes, to dry out the tofu.

4. In the meantime, in a medium bowl, combine all other ingredients. Whisk to combine.

5. Add the tofu and stir, making sure all the tofu is coated and soaking in the liquid. Marinate in the fridge for at least 3 hours, or over night.

https://www.rabbitandwolves.com/vegan-watermelon-mint-and-feta-bites/

Carrot Cake Bliss Balls

Yield: 16

1 cup medjool dates, pitted

1 1/3 cups walnuts (or pecans or cashews)

1/2 cup almonds

2 tsp vanilla extract

1/4 tsp salt

3/4 tsp ground cinnamon

1/2 tsp ground ginger

pinch ground nutmeg

3/4 cup carrot, shredded (1-2 carrots)

1/4 cup coconut flour

1/4 cup raisins

1/2 cup shredded coconut

1. Add dates to the bowl of the food processor. Blend until small bits remain or a ball forms. Remove and set aside.

2. To the food processor, add walnuts, almonds, vanilla, salt, and spices. Blend until a semi-fine meal is achieved, about 15 seconds.

3. Add the shredded carrot and dates back to the food processor. Pulse until a loose dough forms and the carrots are just incorporated.

4. Add coconut flour and pulse to combine. You may need to remove the lid and stir occasionally to encourage things along.

5. Once well combined, add raisins and pulse/stir once more to combine.

6. Scoop out approximately 2 tablespoon amounts and roll into balls. Repeat until all dough is used up.

7. Roll in shredded coconut and enjoy immediately or refrigerate to chill/firm up.

8. Store covered in the refrigerator up to 1 week, or in the freezer for up to 1 month.

https://minimalistbaker.com/no-bake-carrot-cake-bites/

Lemon Poppyseed Cookies

Yield: 12 cookies

1/4 cup coconut oil, melted and cooled

1/3 cup sugar

1 egg

1/2 tbsp lemon juice

1/4 tsp almond extract⠀

zest of 1 lemon

1 cup almond flour

2 tbsp coconut flour

1 tbsp poppy seeds

1/4 tsp baking soda⠀

1/4 tsp salt

1/4 cup granulated sugar (optional for rolling the cookies)

Glaze:

1/2 cup powdered sugar

1 tbsp lemon juice, plus more if necessary

1 tsp lemon zest

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, mix together the wet ingredients - coconut oil, sugar, egg, lemon juice, almond extract, and lemon zest. Mix until smooth.

3. Add in the almond flour, coconut flour, poppy seeds, baking soda, and salt. Stir to combine.

4. Let dough sit for 5 minutes.

5. Roll into 12 balls. Optional: roll each ball in a bit of sugar. Place cookies 2 inches apart on baking sheet. Gently flatten slightly with your hand.

6. Bake for 9 to 11 minutes. Let cool completely on baking sheet.

7. To make the glaze, mix together the powdered sugar, lemon juice, and lemon zest until smooth. Spoon about a 1/2 tablespoon over each cookie.

https://www.ambitiouskitchen.com/paleo-lemon-poppyseed-cookies/

Avocado Mint Dressing

Yield: 3/4 cup

1 half ripe avocado

2/3 tightly packed mint leaves

1/3 cup tightly packed cilantro leaves

1 clove garlic, chopped

1 tbsp lemon juice

1 tsp turmeric

1/2 tsp salt

1/4 tsp pepper

3 tbsp olive oil

1 tbsp water

1. Add all ingredients to the bowl of a food processor. Combine until smooth.

https://autoimmunewellness.com/carrot-radish-slaw-mint-turmeric-pesto/