On days when I’m not rushed and leaving for work, I like to make healthy, light, and fresh-tasting lunches. A perfect example of this is the raw falafel salad I recently made.
This salad consisted of baby spinach, marinated onions, raw falafel (from the fab blog Bittersweet), and an apple-tahini dressing (Healthy Vegan Blog). I also had a marinated and raw portobello mushroom on the side.
I settled on making raw falafel because I’ve got nearly a pound of raw sunflower seeds chilling out in my freezer, and I want the room for something else. It was pretty tasty, but it didn’t really taste much like the real thing. Also, it wasn’t technically raw because I baked it in the oven, but you could dehydrate them also.*
The apple-tahini dressing was surprisingly good. I say “surprisingly” because I’ve written before on this blog about my hatred of tahini. Maybe it’s just hummus, or my mood when I eat it. Anyway, the dressing was super easy, and is a good, quick solution when you’re craving a tahini dressing but find yourself without many ingredients.
I also recently tried out two home-made vegan “cheese” recipes – one that is meant to be used as the filling for “grilled cheese”, and the other a cheese dip.
I didn’t take a picture of the grilled cheese recipe because I couldn’t get one that looked good. It was a recipe from Clean, Green, Simple. The texture reminded me of pimento cheese, so although it’s nothing like grilled cheese as I think of it (lots of gooey Daiya), it’s a pretty decent sandwich filling nonetheless.
The cheese dip I made a couple days later, however, was incredible. The recipe is from My Vegan Cookbook, and it uses over-cooked Yukon Gold potatoes. It turned out super creamy and, dare I say, cheesy. Even my cheese-loving vegetarian boyfriend scarfed it down. I highly recommend that you make this and fall in love with it.
**My boyfriend and I are getting a dehydrator, so maybe I’ll try these out dehydrated also. Oh, and it’s supposed to be here tomorrow!!!!

I’m so glad you enjoyed the raw falafel! The combination of everything else in that salad sounds awesome, too… I should really revisit that recipe!