Gluten Free Vegan Falafel with a Garlic Dill Tahini Drizzle

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Falafel was a recipe I’ve been wanting to try for a while and when I finally made it, it didn’t dissapoint. It’s crispy yet soft, packed with flavor and the garlic dill tahini drizzle is a perfect finish for this dish.

Ingredients for Falafel

  • 1 can of chickpeas
  • 1/2 cup of cilantro
  • 1 tbsp chopped white onion
  • 3 tsps garlic powder
  • 1 1/2 tsp salt & pepper
  • 1 tbsp ground cumin
  • pinch of cayenne pepper
  • 3 tbsp corn flour or any gluten free flour

Ingredients for Garlic Dill Tahini Sauce

  • 1/2 cup Tahini Sauce (I use the one from Trader Joes )
  • 1 tsp garlic powder
  • 1 tsp dill
  • Water

Appliances 

  • Food Processor
  • Oven

Directions

  1. Set Oven to 400 degrees.
  2. Empty chickpeas from the can, drain and rinse them. Pat dry.
  3. In a food processor, add in 1/2 cup of cilantro and 1 tbsp of chopped white onion, mix til they are both finely chopped together.
  4. Then add in 3 tsps garlic powder, 1 tbsp ground cumin, pinch of cayenne pepper,  1 1/2 tsp salt and pepper, 3 tbsp corn flour and slowly add in the chickpeas. When you mix, be patient, try not to add water; only add a pinch if you need to but you want a ground up texture and you want it to be mostly dry!
  5. Put in the fridge for an hour. You wantthe batter mix to harden a little. If you don’t have time for this step you can skip but I reccomend you do it, if you have time!
  6. After an hour take the falafel out of the fridge and roll them into small balls, I use the Tbsp scoop for this. Perfect size! This receipe makes about 12 medium size falafel balls.
  7. Put the balls on a non stick baking sheet or line it with parchment paper.
  8. Put them in the oven for 10 – 15 minutes until golden.
  9. (You also can pan fry them in a cast iron skillet with some oil after baking them for a crispier finish, I like to do this time from time.
  10. Take your falafel out of the oven and plate them, I chose to eat them with baby spinach wrapped around it and dip it in my Garlic Dill Tahini Sauce!
  11. Enjoy! They last up to 4 days in the fridge, well wrapped!

 

Garlic Dill Tahini Sauce

  1. In a bowl add 1/2 cup of Tahini Sauce, 1 tsp Dill and 1 tsp garlic powder.
  2. Slowly add in a little water to make a thinner consistency.
  3. Drizzle on top of your falafel or use as a dip!

 

I hope you try this recipe and enjoy it,  if you do tag #sabrinaleablog on any

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Mild Black Bean Salsa

Today I am sharing a family favorite!! A simple but oh so yummy black bean salsa. My mom has been making this recipe for years and I still crave it all the time! It’s very mild but you can always add some jalapeño juice or more chile if you want a spicier version! I can eat this salsa ALL DAY EVERYDAY!!  I promise you need this salsa in your life!! It also only takes 5 minutes to make! How can you beat that!

 

INGREDIENTS

  • 1 small can mild green chiles
  • 1 can of black beans
  • 1 can of diced tomatoes
  • Cilantro
  • A whole lemon
  • 1/4 onion
  • Garlic Powder
  • Salt

APPLIANCES

  • Food Processer

Instructions

  1. In a food processer add 1/4 chopped onion, whole can of mild green chiles, whole can of diced tomatoes and a handful of cilantro. Now blend til everything is finely chopped.
  2.  In a large bowl add a whole can of rinsed black beans, the ingredients from the food processor, the juice of a whole lemon, a tbsp of garlic pepper and tbsp of salt and pepper.
  3. Mix ingredients, taste your salsa and make sure everything is to your liking add more salt or lemon at this time if needed.
  4. Now your done, any left over salsa is to be put in refridgeratorand it lasts up to a week.

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I love this salsa I can eat it all in one sitting! I love topping my tacos with this, tostadas, white rice and veggies and of course just eating it with tortilla chips!

 

Let me know if you make this recipe if you do tag me in all socical media @sabrinaleablog or #sabrinaleablog

Hope you all enjoy this easy, yummy salsa!!

The BEST Vegan Gluten Free Tofu Sandwich

YOUTUBE VIDEO ON THIS RECIPE HERE 

Hey Everyone!! I’ve been going through a seriously Tofu obsession lately and I’m not even mad about it!!I got this idea after watching a Bonny Rebecca video and I decided  I had to try it and I’m so glad I did! It’s fast, easy, under 10 minutes. The tofu is juicy with flavor, you have creaminess from the avocado and a wonderful crunch from the cucumber and spinach! This sandwhich leaves you wanting more!!

IMG_0735IMG_3761IMG_0737IMG_3767IMG_0734IMG_0732Ingredients

  • Tofu
  • Tamari ( gluten-free soy sauce)
  • Gluten Free Bread ( my favorite brand is little bakehouse gluten free bread 100% plant based)
  • tomato
  • baby green spinach
  • cucumber
  • avocado
  • vegan mayo
  • mushrooms
  • onion powder
  • garlic powder
  • paprika powder
  • cumin powder
  • nutritional yeast

 

 

Instructions

  1. Cut open your tofu drain the water, cut your tofu into thin slices.
  2. Set your cut tofu on a plate and pour Tamari making sure all the tofu is covered in soy sauce.
  3. Mixed 1/4 tsp garlic powder, 1/4 tsp cumin, 1/4 tsp paprika, 1/4 tsp onion powder in a small bowl and sprinkle it over both sides of the tofu.
  4. Now set the plate of tofu to the side and let it marinate.
  5. In the mean time cut your vegetables; mushrooms, tomatoes, cucumber and avocado.
  6. Once you are done cutting your vegetables, go to the stove put a non stick pan on medium heat.
  7. Put your marinated tofu and the rest of the sauce from the plate into the pan and let it cook until the edges of the tofu are crispy. About 3 minutes contionouslt flipping the tofu.
  8. While the tofu is cooking toast your gluten-free bread. ( I use a toaster until the bread is lightly brown on the edges.)
  9. Once the tofu is crispy on the edges, take it off the pan and set it to the side.
  10. In the same pan you cooked the tofu, put in the cut mushrooms, add a little water and  a dash of nutritional yeast to the pan and let it cook until the water has dissolved. It will cook in the left over flavor of the tofu.
  11. Once the mushrooms are cooked put them to the side
  12. Mash your avocado in a bowl with salt and pepper.
  13. Now that your avocado is mashed, tofu and mushrooms are cooked and your bread is toasted it’s time to make your sandwich.
  14. First spread the vegan mayo on the bread, the mashed avocado (easier to spread when mashed), and then the tofu and mushrooms.
  15. On the other side of the bread add a generous about of baby green spinach, tomato and cucumber, as many as you like.
  16. Then your done!
  17. Enjoy your amazing sandwich!

If you are more a visual learner like me go check out my youtube video on this recipe and go show some love and a comment if you try this recipe out!!!
I hope you enjoy this recipe before going gluten free and vegan I rarely liked eating sandwiches. Now I find mysef eating them all the time!!

FOLLOW MY SOCIAL MEDIA link is down below!

IG @sabrinaleablog

 

 

 

Let’s get real about acne

NEW EVERYDAY MAKEUP TUTORIAL!!!!!!!  CLICK HERE

Acne… the one thing no one in this world wants, but is something most of us have to deal with. Let’s get real…We all want that perfect, blemish free skin and will do just about anything to achieve it! There are hundreds of products, remedies, and medicines people will try or take to achieve great skin. The pressure to always look perfect is on and I’m here to tell you having acne is okay.

In High School, I had perfect skin.  I would have a blemish here and there but all in all if I walked out with just concealer under my eyes, I would be good to go. It was not until a couple months ago that I started having bad acne, it seemed like everything I was trying was not and still is not working. I have never had this much acne in my life. On top of that, I also have the worst habit of picking at my face, which makes my skin even worse! But it is safe to say that I have been feeling very insecure about my skin.

Acne can really effect the way someone feels about them self, it can take the most secure  and confident person down with it. I will not go outside without spot concealing my acne because I’m embarrassed.

Why do I feel this way? Acne is normal but the pressure to have perfect skin is all around us. The natural beauty hype is shoved in everyone’s face, so even wearing a lot of makeup to cover it up is frowned upon. The media is telling us that if you don’t have perfect skin, you are not beautiful. We see celebrities with flawless skin but don’t realize the amount of money that is put into it. They are probably having facials every weekand using an $800 moisturizer at night.  When asked their beauty secret most of them just say some generic response like “oh I drink a lot of water.” That’s just not real.

I’ve tried so many things to clear up my skin to see what works for me. The range of products I’ve tried go from really harsh chemicals to all natural and gentle products. I’m trying to find the right balance for me. Having really bad skin has made me be more dilegent about having better habits in my life. I’m starting to work out more often. I was very stagnant for months and not doing much physically so not having that blood circulation could be causing some of my acne. Also being better about taking my probiotics and drinking WATER. Keep a consistent skin care routine and NOT PICK MY SKIN.

When I was filming my everyday makeup routine the other day, I was embaressed that I had to wear a little more makeup than I usually would to feel confident in myself and thought maybe I shoudn’t film it. But then I realized why shouldn’ t I, I want to be as real as I can and me having a lot of acne is what is real. You can see in the video that I don’t feel my best with acne but I keep on reminding myself that it’s temporary.

I shouldn’t feel bad about having acne and I shouldn’t feel bad about wearing a lot of makeup. Either way I should feel confident in myself and I’m working on that.  I’m tired of feeling like I should be ashamed of showing my scars or my acne because  of what others might think.

I want my blog to be a place where I can be real and share everything that I am going through. Right now is the journey to better skin. I want to share my struggle and have a open conversation about the stigma on acne and wearing more makeup to cover it up.

You are beautiful either way, don’t let society or any one tell you other wise.

I would love to hear anything or products you use that clear up your acne. SHARE YOUR SECRETS, HELP OTHERS OUT.

I will definitely keep you updated on my skin journey!!

follow me on IG @sabrinaleablog this is where I’m most active!!

 

 

 

 

 

 

Easy Tofu Scramble

 

Before making this meal I hated tofu. It’s probably because every time I had it prior there was absolutely no flavor! This tofu scramble changed the tofu game for me and my family. An easy breakfast meal you can make in minutes! You can customize it however  you would like. I promise you will never miss an egg again after eating this.

Serves 1 to 2 people. ( I can eat a lot )

INGREDIENTS

  • 1 Slab organic extra firm tofu
  • 4-5 Mushrooms
  • Half or a whole tomato
  •  Handful of Organic baby spinach

SAUCE

Instructions

  1. Take your Tofu out of its packaging, empty out the water. Take a paper towel and dab the tofu til its dry.
  2. Rinse off and cut desired vegetables for your scramble, today I used 4 mushrooms, half a Roma tomato and a handful of organic baby spinach.( You can throw in bell peppers maybe whole onion or zucchini, but I’m very sensitive to those foods so i choose to stay away from them.)
  3. Once all your vegetables are cut, make your sauce.
  4. Making the sauce is so easy.  In a small bowl add in 1/2 tsp Tumeric, 1/2 tsp garlic powder, 1/2 tsp Onion powder, 1/4 tsp cumin, 1 tbsp Nutritional Yeast Seasoning and a splash of water. Then mix.
  5. Heat up your pan. I used a cast iron skillet. Turn on the stove to medium low heat.
  6. Take your slab of tofu and start to crumble it in the pan. Add a little splash of water so it doesn’t stick too much to the pan.
  7. Then add your mushrooms and spinach. Mix it all together and let it sit and cook for about 5 minutes or until most of the water is gone.
  8. Add your sauce and tomatoes in.
  9. Let it sit and cook while frequently mixing it together. Another 5 minutes.
  10. You can cook it for even longer so your tofu gets crispy but I like my tofu scramble a little fluffy so after a few minutes it’s done.
  11. Plate it, add a little salt and eat.  ( I like to add salt after cooking )
  12. ENJOY!

I love this easy meal, I’ve been eating it a lot for breakfast lately with a piece of toast! It’ a nice change from my usual everyday breakfast smoothie. Give this recipe a try if you don’t like tofu I think you will be pleasantly surprised!

I plan on finding more ways of making Tofu enjoyable in the future keep an eye out for that!

Let me know if you make this recipe tag #sabrinaleablog on any of my social media’s or tag me I’d love to see!

Follow me on IG & Twitter @sabrinaleablog

Check out my YouTube and this video I made on this recipe to see if your more of a visual learner like me!

 

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Gluten Free Vegan Banana Bread

Hey everyone! Valentine’s Day is right around the corner and one of my favorite things to do is bake for my loved ones! This Gluten Free Vegan Banana Bread is an easy recipe you can cook up as a gift if you just want to make something homemade and from the heart!  This bread is moist, firm, and full of chocolatey banana goodness! Trust me you need to make this!

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Ingredients

Wet Ingredients

  • 4-5 Medium Ripe Bananas
  • 3/4 cup Coconut Palm Sugar ( can also use regular sugar or brown sugar)
  • 2/3 cup Coconut Oil
  • 2 tsps Pure Vanilla Extract

Dry Ingredients 

  • 2 1/4 cups All Purpose Gluten Free Flour ( Bob’s Mill one to one gluten-free flour)
  • 4 tsps baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp salt
  • 1/2 pumpkin pie spice

Optional Ingredients

  • 1/2  cup Vegan Chocolate Chips (Good Life vegan chocolate chips)
  • 1/2 cup of any nut of your choice

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Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl peel your 5 ripe banana and place them in the bowl. Mash the bananas with a fork until they are creamy.
  3. Now you will add  your wet ingredients,3/4 cup coconut palm sugar, 2/3 cup coconut oil( put the oil in the microwave to melt you want it to be in its liquid form) 2 tsps pure vanilla extract. Then mix.
  4. Now you will add your dry ingredients in the bowl 4 tsps baking powder, 1 tsp baking soda, 1/2 salt, 1/2 pumpkin pie spice and slowly add in 2 1/4 cup gluten-free flour. Then mix.
  5. Now is the time to add your optional ingredients today I add just added some vegan chocolate chips. (Feel free to add more such as nut, coconut flakes etc.) Then mix.
  6. Take a loaf pan and lightly grease it with vegan butter or coconut oil. Take some of your gluten-free flour and lightly dust the pan with it so the bread does not stick.
  7. Add the batter to the pan.
  8. Put it in the oven for 45- 60 minutes at 350 degrees. Test the bread to see if it is finished by using a toothpick, if there is no residue on the toothpick it is done. If there is residue put the bread back and continue to check until there isn’t.
  9. Take it out once done and let cool on a sheet rack.
  10. Enjoy!

When baking this gluten-free bread be careful to not over bake it, gluten free flour tends to dry up more than regular flour in my experience.So if it’s a little mushy in the middle when you first take it out of the oven, let it sit, the bread does harden once you let it cool.

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Let me know if you make this recipe tag me on any of my social medias @sabrinaleablog or comment below! I hope you enjoy this recipe as much as I do!