Filling 1 1/2 cups raw cashews, soaked overnight 8 - 10 dried calimyrna figs 6 tbsp raw nut milk (or water) 2
tbsp red beet juice, optional 1 - 2 tbsp lemon juice 1 vanilla bean, split and scraped
4
Tbsp flax meal / ground flax seeds, divided 3
Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3
Tbsp sesame tahini 3
Tbsp freshly squeezed lemon
juice 2
Tbsp olive oil 2
Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp
red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2
Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium
beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
Ingredients: 1/2 onion, chopped 4 cloves garlic, chopped 1 1/2
TBSP ground cumin 1 1/2 cup shredded
red beets 1 1/2 cup cooked green lentils 1/2 cup walnuts 1/2 cup cooked quinoa 1/4 cup fresh ground flax seed 2
TBSP lemon
juice 1/2 tsp ground black pepper Instructions: Preheat the oven to 350 ° F. Lay a piece of parchment paper on a baking sheet.