14 Recipe Ideas for New Year's Eve! (2024)

• 1 cup soaked cashews soak in advance, see note
• 1 1/2 tbsp chickpea miso see note
• 1 1/2 – 2 tbsp nutritional yeast adjust to taste
• 1 1/2 tbsp freshly squeezed lemon juice
• 1/4 – 1/2 tsp pure maple syrup
• 1/3 – 1/2 cup water see note
• Salt and pepper if desired to taste

• In a blender, puree all ingredients on high speed until very smooth. Season to taste with additional salt if desired. Spread on breads, use for sandwiches, wraps, baked potatoes, veggie burgers, or to mix into grains or vegetable dishes. Many serving options with this recipe, it is delicious! Transfer to airtight containers to refrigerate. Makes about 1 1/2 cups.

Cashew Note: Raw cashews take about 3-4 hours to soak, so I find it helpful to soak in batches and then freeze in portions until ready to use. To soak, place nuts in a bowl of water and cover for several hours. The nuts will become larger after soaking, as they swell from absorbing some of the water. Drain the soaking water, and rinse the nuts. Then store in the fridge for a couple of days until ready to use, or in the freezer for a few months.

Miso Note: Chickpea miso is something I discovered this past year. It has such a mild, mellow flavor and a very fermented, umami essence. If you cannot find it, use a very mild miso like a brown rice – and start with just 1 tbsp as it tastes stronger than chickpea miso.

Water Note: Using just 1/3 cup of water will give you a thicker spread. However, if you don’t have a high-speed blender, you may find it difficult to get a smooth puree. If so, use the full 1/2 cup of water. The mixture will thicken slightly with refrigeration.

• 1/2 cup raw almonds
• 1/2 cup raw pistachios
• 1/4 cup raw walnuts
• 1/4 cup raw pine nuts or more walnuts or other nuts like cashews
• 1/2 cup red or orange bell pepper chopped
• 3 tbsp freshly squeezed lemon juice
• 1 very small clove garlic sliced, or to taste
• 1/2 tsp sea salt
• Freshly ground black pepper to taste
• 4 to 6 tbsp water
• 1/2 cup fresh basil leaves
• 1 to 1 1/2 tsp fresh thyme leaves

• In a food processor, combine nuts, bell pepper, lemon juice, garlic, salt, and pepper, and water (starting with 4 tbsp), and purée until fairly smooth, scraping down sides of bowl several times. Add basil and thyme, and purée again until well combined and to desired smoothness. Add more lemon juice to taste and/or water to thin dip if desired. Makes 1 3/4 cups.

• You may change the proportions of nuts in this recipe or substitute with other nuts or seeds. Note that nuts differ in natural sweetness and bitterness: cashews, almonds, and pistachios have sweeter flavors, whereas walnuts and pine nuts have more savory and bitter tones. Since substitutions will affect the overall flavor, you may want to adjust lemon juice or salt to taste.
• This dip has a slight “cheesy” taste, and is a good cheese replacement, such as a layer for lasagna, filling for ravioli, or sandwich spread. For a cheesier flavor, you can add 1–2 tbsp nutritional yeast, although nutritional yeast may not be considered “raw.”

falafels

• 2 14 / 15 oz cans chickpeas rinsed and drained (see note)
• 1/2 cup fresh flat-leaf parsley leaves packed (not chopped, just torn from stems)
• 1/2 – 3/4 cup fresh cilantro leaves and tender stems, packed
• 1/2 cup green onions chopped (mostly white but some green portion)
• 1/4 cup celery chopped
• 2 tbsp freshly squeezed lemon juice
• 1/2 tbsp red wine vinegar or apple cider vinegar
• 2-3 medium-large cloves garlic use 3 large if you love a garlicky kick
• 2 tsp ground cumin
• 1 tsp turmeric
• 1 1/2 tsp ground coriander
• 1 1/4 tsp sea salt
• 1/4 tsp rounded freshly ground black pepper
• 1/4 – 1/2 tsp crushed red pepper flakes I use 1/4; use more if you like things spicy
• 3/4 – 1 cup rolled oats use certified gf oats for gluten-free option; see note
• 1/3 cup millet chickpea, or other flour (for dusting patties), seasoned with a couple pinches sea salt

sauce

• 1/2 cup tahini
• 2 tbsp freshly squeezed lemon juice
• ½ – 2/3 cup water or more for a thinner sauce, if desired
• 1/4 tsp lightly rounded smoked paprika (see note)
• ¼ tsp rounded sea salt (about 1/4 + 1/8 tsp)
• 3/4 – 1 1/4 tsp pure maple syrup or agave nectar or more to taste, see note

Falafel Patties

• *Chickpea Note: If using chickpeas you’ve cooked yourself from dry, they can sometimes have less moisture and therefore make the blended mix too dry. If it is not coming together before adding the oats, is too crumbly, add a smidgen of water – a teaspoon at a time until it just comes together. With canned chickpeas, you should not need to add extra water.

• In a food processor, combine the chickpeas, parsley, cilantro, onion, celery, lemon juice, vinegar, garlic, and spices, and process until the mixture is well incorporated and starting to smooth out, scraping scrape down the sides of the bowl as needed. Then add the oats and pulse a few times to work them in. Refrigerate the mixture for 30 minutes if possible (refrigerating will make it firmer and easier to shape).

• Take small scoops of the mixture, 11⁄2 to 2 tablespoons (using a cookie scoop is helpful, but you can use your hands, rinsing when needed to keep the mixture from sticking to your palms) and form into balls. Once finished, place the seasoned millet flour in a bowl. Add the falafel balls to the bowl and lightly toss, then toss a moment in your hand to remove any excess clumping of flour.

• Prepare a nonstick skillet over medium or medium-high heat (prepare surface with spray/wipe of oil, or use a good non-stick). Place the falafel balls in the pan, flattening them slightly with a spatula, and cook for 6 to 9 minutes on each side, until golden brown and crisped on the outside, working in batches, if needed. Serve. Makes 20-24 patties.

Tahini Sauce

• Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1⁄2 cup of the water, 1⁄4 teaspoon of the paprika, and 3⁄4 teaspoon of the agave) until smooth. Add additional paprika and salt to taste; maple syrup to balance any bitterness, if needed; and water to thin, as desired.

• Chickpea Note: If using chickpeas you’ve cooked yourself from dry, they can sometimes have less moisture and therefore make the blended mix too dry. If it is not coming together before adding the oats, is too crumbly, add a smidgen of water – a teaspoon at a time until it just comes together. With canned chickpeas, you should not need to add extra water.
• Ingredients 411: I like these falafels soft and tender. Feel free to add another 1⁄4 to 1⁄3 cup of oats (and another pinch of salt) to make a little firmer. Serving Suggestions: Serve in pita with fixings, or on their own drizzled with tahini sauce (try Smoky Spiked Tahini Sauce or Peanut Tahini Sauce). Up the ante by making a falafel platter, including Quinoa Tabbouleh with Olives(shown in photo, also from LTEV), and roasted potatoes!

Tahini Sauce:

• Ingredients 411: I like the amount of smoked paprika at just a lightly rounded 1⁄4 teaspoon, but you can try adding more if you love the flavor. Try 1⁄2 teaspoon and see how it works for you.
• I always like a touch of sweetener in tahini sauce to offset the slight bitterness of the tahini. The amount you use depends on personal preference and also the brand of tahini used. Start with 1⁄2 to 3⁄4 teaspoon, and add more if needed.
• Serving Suggestions: This sauce is an absolute must as part of a falafel dinner platter. Serve alongside Panfried Falafel Patties, Quinoa Tabbouleh with Olives, and whole-grain pita bread. So satisfying and delicious! This sauce will also add a punch of flavor to wrap sandwiches and roasted vegetables.

• 2-3 tbsp water to saute
• 1 tsp cumin seed
• 1 tsp ground cumin
• 1 1/2 tsp cinnamon
• 1 tsp ground coriander
• 1 tsp fennel seeds
• 1/2 tsp ground turmeric
• 1 tsp dried basil
• 1 tsp sea salt
• Freshly ground black pepper to taste
• 1 1/2 cup diced onions
• 3-4 medium-large cloves garlic minced or grated
• 4 cups bite-sized cubes yellow or orange-fleshed sweet potato
• 1 can 14 oz chickpeas, rinsed and drained
• 1 can 14 oz black beans or kidney beans, rinsed and drained (or more chickpeas)
• 1 cup dry red lentils rinsed and drained
• 3 cups vegetable stock
• 3 1/2 cups water
• 1 1/2 tbsp freshly grated ginger

• In a large pot over medium heat, add the water with the spices and salt. Cook for a couple of minutes, and then add the onion, garlic, and sweet potato. Stir through, cover, and cook for about 7-8 minutes, stirring occasionally, until the onions have started to soften. Add all remaining ingredients except ginger, and increase heat to high to bring to boil. Once at a boil, reduce heat to medium-low, cover, and cook for 20-25 minutes, until lentils are fully dissolved. Add fresh ginger, stir through, and serve.

• 1/2 cup raw cashews
• 1 tbsp tahini or 1/8 cup pine nuts
• 1 1/2 tbsp freshly squeezed lemon juice
• 2 tsp apple cider vinegar
• 1 cup + 1-3 tbsp plain unsweetened almond milk see note
• 1/4 cup water
• 1/2 tsp sea salt
• 1/4 tsp prepared yellow mustard
• 1 tbsp arrowroot powder
• 1/2 tsp little scant paprika
• 1/8 – 1/4 tsp turmeric for color
• optional: 1 ½ -2 tbsp nutritional yeast

• Combine all ingredients in a blender and puree until very, very smooth (start with 1 cup + 1 tbsp milk). Transfer mixture to a small/medium saucepan, and heat over low/low-medium heat for 5-8 minutes, until mixture is starting to slowly bubble and thicken (stir frequently through heating). To thin sauce slightly, stir in another 1-2 tbsp of milk. Avoid thickening sauce over high heat (or increasing heat too quickly), since this sauce can scorch easily. Once sauce has thickened, transfer to a serving dish… and get dipping! Makes about 1 1/2 cups.

Notes:

1) I prefer to use plain unsweetened almond milk (by Blue Diamond) in this cheese dip. It has a more neutral flavor than soy milk, and isn’t sweet-tasting as rice and hemp milks can be. Try using the almond milk if you can.

2) The color of this dip will deepen with heating. When first blended, it is quite light without much color, but with heating, more yellow/orange color develops.

Options:

For a nacho “Vegveeta”-style dip, try stirring about 1/3 – ½ cup of your fave salsa into the heated sauce. Other add-in’s to consider (add after blending/warming sauce): – a handful of sliced green onions – chopped sun-dried tomatoes (oil-packed, drained) or fresh chopped tomatoes – sliced olives – chopped parsley or cilantro. – for heat-lovers, a few tablespoons of chopped jalapeno peppers or a few dashes of hot sauce.

Base:

• 1/2 cup raw cashews
• 1 cup pitted dates
• 1/3 cup raisins
• 3/4 cup raw pecans
• 1/4 tsp sea salt little scant
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/8 – 1/4 tsp freshly grated nutmeg
• couple pinches ground cardamom
• few pinches ground cloves about 1/16 tsp
• 3/4 tsp pure vanilla extract or 1 vanilla bean seeds scraped out
• 1 1/2 tsp freshly squeezed lemon juice
• 1/2 tsp lemon zest

Frosting:

• 1/2 cup well packed raw coconut butter (not oil)
• 1/4 cup + 1 tbsp pure maple syrup or raw agave nectar
• 1 tsp apple cider vinegar or freshly squeezed lemon juice
• couple pinches cinnamon
• Couple pinches sea salt

• Line a loaf dish or similarly sized small pan with parchment paper. Place the cashews, dates, and raisins in a food processor. Pulse until the nuts and fruits are crumbly, then add the pecans and the remaining ingredients and process again, scraping down the sides of the bowl a couple of times, until the mixture has come together and becomes sticky (don’t overprocess, as pecans can make mixture too oily if overworked). Transfer the mixture to the prepared loaf dish. Press the mixture firmly into the pan (using a small piece of parchment is easiest). Prepare the frosting: Combine all the ingredients in a mini food processor, or mix very well by stirring in a bowl). Smooth the frosting over the base. Refrigerate for an hour or more until set. Cut into bars or squares and serve!