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Dragon bowls

Dragon bowls
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Servings
4
Servings
4
Dragon bowls
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Servings
4
Servings
4
Ingredients
Dragon bowls
Sauce:
Servings:
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Instructions
  1. Cook rice according to package directions.
  2. Heat a pan with your olive oil. Cut tofu into strips and place them in the pan, on medium heat. Let eat side cook for about 4-5 minutes, or until golden brown on each side. Then remove from heat.
  3. Shred your cabbage, grate the carrots and spiralize or grate your beets. Set aside.
  4. To make your sauce, mix all ingredients in a bowl or a salad dressing bottle and stir or shake until combined.
  5. To assemble your bowl, spoon some rice onto the bottom of your bowl. Place your cabbage, beets, carrots, and alfalfa sprouts and tofu in little piles on top. Finish it off with dragon sauce, and enjoy!
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General

No-Fry Falafel

Baked Falafel, Israelie cooking, Jewish Food Project, Federation CJA
Baked Falafel, Israelie cooking, Jewish Food Project, Federation CJA
No-Fry Falafel
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Servings
4
Servings
4
Baked Falafel, Israelie cooking, Jewish Food Project, Federation CJA
No-Fry Falafel
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Rating: 0
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Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a food processor blend together the chickpeas, garlic, onion, cumin, cayenne, herbs, a teaspoon of salt, pepper, baking soda, and lemon juice. Add water by the teaspoon if the machine is not blending easily.
  3. On a lined baking sheet, spoon out the chick pea mixture into about 1.5 inch scoops. Flatten out the scoops to form patties and then brush the olive oil on top.
  4. Bake until the patties are golden brown, about 10-15 minutes per side.
  5. In a small bowl whisk the tahini with ½ cup water and the remaining salt. Drizzle the tahini sauce over the falafel before serving.
  6. Serve the falafel by itself or in a pita as a sandwich with Israeli salad, cabbage slaw and hummus.
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