GARBANZO BEAN, RADISH, AND MINT SALAD

Ingredients

• 1 can garbanzo beans

• 1/2 cup radish, sliced into half moons

• 1/4 cup chopped mint, stem and all

• 1/4 cup parsley

• 1/4 cup sliced thin red onions

• 1 tsp cumin

• 2 tsp turmeric powder

• 1 tsp salt

• 1 tsp paprika

• 1 tbsp lemon

• 1 tbsp olive oil

• 1 tbsp red wine vinegar
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Instructions

1. Strain garbanzo bean juice into bowl and vigorously whisk in lemon, vinegar, olive oil, salt, paprika, turmeric, and cumin. 

2. Mix all ingredients together.

3. If needs sweetness, add maple syrup. 

FRIED EGGPLANT

Ingredients

• 2 tbsp liquid smoke

• 2 tbsp oil

• 1 tbsp balsamic vinegar

• 2 tbsp braggs aminos

• 1 tbsp worchestershire 

• 1 tbsp nutrtional yeast

• 1/2 cup egg replacer mix with water (like yolks)

• 1 tsp garlic salt

• 1 tsp salt

• 1 tsp pepper

• 1 tsp smoked paprika

• 1 tbsp dried herbs available (thyme, rosemary, basil, etc)

• 1 cup garbanzo bean flour

• 1 cup panko
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Instructions

1. Slice eggplant long ways in half, score insides in diamond pattern.

2. ​Make marinade: liquid smoke, braggs, worchestershire, balsamic vinegar, oil - combine and whisk together in a pot till boiling, immediately remove from heat.

3. Pour marinade over scored side of eggplant in baking dish, marinade for 10-20 minutes, make sure to coat both sides of eggplant thoroughly​​.

4. In mixing bowl add flour, salt, and pepper.

5. In another bowl add egg replacer with some water till whisked egg-like consistency. 

6. ​In another bowl add panko, smoked paprika, dried herbs, garlic salt, salt, pepper, and nutritional yeast.

7. Dredge eggplant in flour, dip in egg replacer mix, then coat with panko mixture (do this individually for each slice).

8. ​​Fry eggplant pieces in olive oil over medium heat, make sure to have enough oil to cover bottom of pan, fry till crispy on both sides.