Raw Mezze Plate

A spin on some Mediterranean fare, highlighting the fresh cuisine that is filled with so many flavors and textures. Rich, creamy hummus. Light, refreshing tabbouleh. Soft yet crunchy falafel. This plate of delectable favorites contains warm spices like cumin, which aids digestion and provides a dose of iron. The falafels are made using a combination of sunflower seeds and flax seeds plus some other goodies for healthy fats and omega-3s. Overall a perfectly balanced plate overflowing with aromatic flavors and goodness for the body and soul… And I could use a little balance these days. All this travel and running around in the last few months has got me feeling a little sleepy. But I’m lucky. I’m alive. Sometimes I let my mind get the best of me. I overanalyze. I over think. I worry that I’ve lost my sense of gratitude and that I’ll never find it again. But then I’m reminded just fortunate I truly am, ESPECIALLY in comparison to those who aren’t given basic necessities like clean drinking water, fresh food and love – what I believe to be basic human rights. And considering the fact that we are all inherently connected, my life objectives are to ultimately make this planet a healthier, happier place not just for me but for all. Ya feel me?

Man is the only creature that poisons his own drinking water. Obviously then the next stage is for man to become the creature that restores and cares for his own drinking water. And everyone elses of course. We’re all in this together.” 

Next stop: Lightning in a Bottle Festival (if you’ll be there be sure to come by l.o.v.e. café for some raw vegan AMAZINGNESSSS).

Enough rambling – now for the recipe:


For the Cauliflower Tabbouleh (makes 4 servings):

  • 1/2 head of cauliflower
  • 1 tbsp. lemon juice
  • 2 tbsp. olive oil
  • 1 tbsp. apple cider vinegar
  • 1 red bell pepper – diced
  • 1 cucumber – peeled and diced
  • 1 tomato – diced
  • big bunch of parsley – chopped
  • couple sprigs of fresh mint – chopped
  • 1 clove of garlic – pressed
  • himalayan salt/ pepper to taste
  1. Pulse the cauliflower in a food processor till it forms a rice-like consistence. (( Be sure not to over process!))
  2. Transfer the cauliflower to a large mixing bowl. Add in the rest of the ingredients and combine well.

For the Zucchini Hummus (makes 4 servings): 

  • 1 zucchini – peeled and chopped into pieces
  • 1 tbsp. olive oil
  • 1 tbsp. tahini
  • 1 clove of garlic – pressed
  • himalayan salt/pepper to taste
  1. Combine all ingredients in a food processor until smooth — adding a little extra olive oil or water if needed.

For the Raw Falafels (makes four servings):

  • 1/4 cup sunflower seeds
  • 1/3 cup ground flax seeds
  • 1 tsp. coriander
  • 1 heaping tbsp. cumin
  • 1 tsp. raw honey
  • 2 clovers of garlic – pressed
  • 1 tbsp. lemon juice
  • 1 carrot
  • 1/2 red bell pepper
  • 1 tbsp. tahini
  • himalayan salt/pepper to taste
  1. Pulse the carrot and red bell pepper in a food processor until they start to break down.
  2. Add the rest of the ingredients and mix well, adding a few tablespoons of water if needed.
  3. Process until the mixture is a dough like consistency.
  4. Using an ice cream scooper or a spoon, scoop out about 2 tbsp. of the mixture to form little balls.
  5. Place them on dehydrator sheets and dehydrate overnight or on the oven’s lowest temperature for a couple hours until the falafels have a crunchy exterior but are still soft on the inside.

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