In a food processor pulse together the walnuts, spinach, olive oil, lemon and yeast until smooth, 20-30 seconds. Season with salt and pepper. Slice tomato into wedges and marinate with balsamic and a pinch of salt.
Toss pasta with with pesto and season with salt and pepper. Divide pasta between two bowls and add tomato on top.
In a mixing bowl whisk together almond milk, chia, flax, hemp, honey and cinnamon. The mixture will start to gelatinize in a minute or two. Top with berries, cacao nibs and walnuts.
Falafel Method: In a food processor pulse walnuts, sweet potato, flax, hemp, lemon juice, salt and spices until a dough forms, about a minute. Using a size 100 scoop portion 36 falafel and roll them into balls with your hands. In a sauté pan heat coconut oil over medium heat and sear falafel on both sides until golden brown, total of 8-10 minutes. One serving is 12 falafel.
Sauce Method: In a mixing bowl whisk together tahini, water, lemon juice and garlic. Season with salt and pepper.
In a mixing bowl combine greens, cucumber, radishes, carrot, kohlrabi and red onion. Divide between two bowls and top with falafel. You can drizzle sauce over entire dish or serve on the side.