Middle Eastern Summer Platter (Raw & Vegan)

I made this delicious meal for a summertime dinner out on the patio with friends. It was loved by all, including the omnivores. This a flavorful meal that is incredibly fun to eat. It's always so fun to taste a variety of different foods and flavors within one meal. This platter has several components with a variety of flavors and that go together wonderfully for a truly satisfying meal that is tasty and super healthy. It's completely Living (Raw), Vegan, and Gluten-free. You could also just make the salad or the falafels and hummus for a more simple meal. The raw vegan falafels are awesome!

Salad:

Mixed salad greens
sliced cucumber (I used Japanese Cucumber)
sprouted chickpeas
diced or wedged heirloom tomatoes
chopped fresh parsley, dill, or cilantro sprinkled on top
optional - handful sunflower sprouts

Salad Dressing:

1 tablespoon tahini
4-5 sun-dried tomato halves (soaked in spring or purified water 2 hrs beforehand) or 1 cup fresh tomatoes
1 clove garlic
1 tablespoon fresh mint
1/2-1 teaspoon cumin
3 teaspoons lemon juice
3 tablespoons olive oil

Blend all ingredients in a high-power blender until
smooth. Mix with the salad by hand when ready to serve.

Marinated Veggies:

2 Portabello mushrooms - large cubes
4 sliced sweet baby peppers in yellow, red, and orange or 1 sliced red bell pepper
1/2 sliced or cubed fennel bulb
1 sliced or cubed zucchini or yellow summer squash
1 cubed heirloom tomato or a 1 of halved cherry
1 very small or 1/2 cubed eggplant

Marinade:
4 Tablespoons extra-virgin cold-pressed olive oil
3 Tablespoons freshly squeezed lemon juice
1/2 teaspoon Himalayan or Celtic Sea Salt
Optional
 -
2 Tablespoons Coconut Aminos
teaspoon of finely chopped fresh oregano

Place all veggies in large bowl. Pour marinade over the veggies and toss thoroughly, so they are all coated. Cover and place in the refrigerator several hours (at least 2). Optional: after marinated for several hours, then place in dehydrator at 100-108 degrees for at least 2 hours to get the "grilled" veggies effect.

Falafel:
10-13 sun-dried tomatoes (soaked in spring or purified water 2 hrs beforehand)
1/2 cup walnuts (soaked in spring or purified water 4 hrs beforehand)
1 cup pumpkin seeds (soaked in spring or purified water 4 hrs beforehand)
1/2 - 1 cup olives - remove pits (I like the Green Peruvian Olives)
1/2 - 2 clove garlic (depending on how much you like garlic)
3 shallots
1 Tablespoon freshly squeezed lemon juice
3 Tablespoons fresh dill
4 Tablespoons fresh cilantro
2 
teaspoons fresh oregano
2 teaspoon ground coriander
2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon Himalayan or Celtic Sea Salt
1/4 teaspoon freshly ground black pepper
Optional:
Pinch chipotle chili powder
1 fresh tiny hot red pepper - seeded

Process all ingredients in a food processor. Create Falafel sized balls from the mixture and dehydrate at 100-108 degrees F for approximately 7 hours.

Hummus:

1/2 cup truly raw cashews (soaked for at least 2 hours or up to 6 beforehand)
12 sun-dried tomatoes (soaked in spring or purified water 2 hrs beforehand)
2 - 3 Tablespoons tahini
4 Tablespoons freshly squeezed lemon juice
1/2 cup sun-dried tomato soak water

Blend all ingredients until smooth.

Place on components on a plate or platter - you can get creative with this!  Serve & enjoy!