WILD FIRE Magazine

WILD FIRE magazine is an Australian-based (but internationally read) free online vegan, fair-labour, fashion, food and wellbeing magazine.

Issue 5: Due for online release April 2014.

wildfirebykohiilove.wordpress.com
Falafel Salad
1 large carrot
1 beetroot
1 small zucchini
A few cabbage leaves
A handful of kale
A handful of baby broccoli
Parsley and chives to taste
Cooked but cold falafels
Avocado
Sour Cream Dressing
- Using a spiral slicer cut carrots, beetroot and zucchini into noodles (or grate/peel)
- Slice the cabbage and kale finely.
- Chop baby broccoli to bite size pieces.
- Chop parsley and chives.
- Break up falafels into quarters.
- Toss ingredients in bowl.
- Serve with avocado and sour cream dressing.
(you could make this raw by using raw-style falafels)

Sour Cream Dressing
1/2 cup raw cashews
Juice of 1 lemon
Water
- Soak cashews in water until soft.
- Drain water and rinse.
- In a food processor or blender pulse together cashews and lemon juice until smooth.
- Keep adding water and pulsing until desired dressing thickness is achieved.

Falafel Salad

  • 1 large carrot
  • 1 beetroot
  • 1 small zucchini
  • A few cabbage leaves
  • A handful of kale
  • A handful of baby broccoli
  • Parsley and chives to taste
  • Cooked but cold falafels
  • Avocado
  • Sour Cream Dressing

- Using a spiral slicer cut carrots, beetroot and zucchini into noodles (or grate/peel)

- Slice the cabbage and kale finely.

- Chop baby broccoli to bite size pieces.

- Chop parsley and chives.

- Break up falafels into quarters.

- Toss ingredients in bowl.

- Serve with avocado and sour cream dressing.

(you could make this raw by using raw-style falafels)

Sour Cream Dressing

  • 1/2 cup raw cashews
  • Juice of 1 lemon
  • Water

- Soak cashews in water until soft.

- Drain water and rinse.

- In a food processor or blender pulse together cashews and lemon juice until smooth.

- Keep adding water and pulsing until desired dressing thickness is achieved.

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