Smashed Garlic Tahini White Bean Salad on Toast. This light, bright, and supremely flavorful smashed garlic tahini white bean salad is the perfect toast, sandwich, wrap, or salad topper for spring.
It has it all: protein-packed white beans, crunchy celery and shallot, a burst of lemon, the freshness of dill, and–to top it all off–a creamy, garlicky tahini dressing that brings it all together. I’m in love. The salad was inspired by the smothered garlicky white beans I made for my Food52 column in the fall. I loved that recipe, but because the beans get soaked and cooked from scratch, it’s not something you can throw together spontaneously (especially not if you give your beans an overnight soak before cooking them). This recipe is. You can keep things simple and serve the smashed white bean salad on toast for an easy breakfast or lunch. Smashed Pea Guacamole with Cilantro, Ginger and Lime recipe on Food52.
4 Hearty Middle Eastern Recipes From Sofra Bakery & Cafe. Sofra is an extremely popular cafe and bakery in Cambridge, Massachusetts.
Their new cookbook, Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe, is full of beautiful Middle Eastern dishes that have us rethinking the way we use vegetables, fruits, whole grains, and nuts. We can't wait for you to try these dishes for yourself. Asure (Grain Pudding) Turkish legend has it that the first version of asure (pronounced a-SHUR-a), also known as Noah's pudding, was made by Noah. Broccoli Hummus Recipe. How do I love thee, hummus?
Let me count the ways: A Tuna Fish Recipe for Vegetarians: Chickpea of the Sea Recipes from The Kitchn. A tuna fish sandwich is a classic lunch choice, but for a variety of reasons some people are staying away from tuna these days.
Here's a vegetarian alternative for those who miss that tangy, creamy lunchtime treat. Ask any mermaid you happen to see, this version is a winner! Depending on what kind you buy, it can be unethical, not to mention downright dangerous, to consume tuna. The Monterey Bay Aquarium's Seafood Watch has the details, but basically some tuna can contain dangerous amounts of mercury and if fished improperly, can result in large quantities of bycatch of threatened and endangered species. Chickpea of the Sea uses delicious, healthy chickpeas instead of canned tuna. Cheesy Parsnip Spread and Butternut Squash Tortilla Pizza. I’m rarely at a loss for words.
As a member of what my friend Jim has dubbed “the professionally verbose,” I usually have at least something to say—probably quite a few things to say. But yesterday and the day before, I as I scrolled through your hundreds of comments on my change is gonna come post, I was actually speechless. So I will humbly say no more than this: thank you. Garden Pate. Hey all!
Terrific responses to my post on labels. Raw, Vegan Walnut “Cheddar Cheese” I’m back!
Sorry for the day off, guys, but I’m glad you all had plenty of interesting conversation surrounding my post on the reality of healthy habits. I write from the other side of an insanely difficult stoichiometry midterm (Katie, I know you love it, but if I have to convert from grams to moles one more time, or make ratios out of coefficients, I swear…), and in spite of my anxiety over the grade, it feels good to be done. Right now, I’m getting ready for a week in D.C., followed by a long weekend in the deep South, and in spite of the fact that NYC is rainy and cold, I refuse to pack anything heavier than a spring jacket! A few days ago, I caught wind of an ongoing Twitter convo between Matt and one of his readers. Inspired by my zesty orange cashew cheese, they were debating whether or not nut cheese can be made from walnuts. Walnut Lentil Pate. Happy Easter!
I can’t believe it’s Sunday already; this weekend has flown by. The good news is that it’s been full of nice activities, including, but not limited to: ●A visit from my bestie, who’s in the midst of planning her June wedding (!!) ●Catching up on the approximately 19379347 submissions I’ve got to read for work ●A bloggie meet up on Friday ●Easter festivities with said bestie this afternoon (if gossiping and movie watching count as Easter festivity — does it?) ●A tiny bit of cooking this afternoon. White Bean and Broccoli Dip with Pesto. I devour vegan pesto all year long, but summer is of course the season in which making big batches of it in my food processor feels most appropriate.
Summer is also a good time for herb-infused white bean dip, which is another personal favorite (check out this New Veganism recipe if you’re curious). I’ve had a can of cannellini beans sitting around for well over a month now, and when some fresh broccoli crowns arrived in my most recent From the Farmer delivery box, an idea began to form. Smoked Eggplant and Red Lentil Dip.
On Saturday of this week, right before leaving for two and a half weeks of travel, I played a game of “how do I use up my produce in a 48 hour period?”
I play this game often before I go on a trip, because in general I’m more likely to have a full fridge at any given moment than a threadbare one. I had kale, peppers, eggplant, cucumbers, a zucchini, some strawberries, almond milk, and an apple. Sunflower Seed and Carrot Pate. This is my little tribute to sunflower seeds. You guys know I love cashews. And why wouldn’t I? They’re the most versatile nut: so mild and creamy that they can be used as a base for nearly any dessert, pate, or sauce. Cheesy Red Pepper Hemp Dip. I suppose it’s unavoidable that, when you’re been writing a food blog for a certain amount of time, you begin to forget about past recipes. Finding them is like stumbling upon a garment you bought years ago, and left to flounder in the back of your closet. You think, “Oh right! This shirt.” Perfect Raw Hummus. Happy Raw Wednesday! Carrot, Walnut & Red Lentil Hummus - Blissful Basil.
Nutty. Spiced. Savory. Protein-packed. Spreadable. Subtly sweet. Satisfying. Roasted Garlic and Parsnip Hummus. This post is created in partnership with MightyNest, keep reading for a great discount. Right off the bat, I want to say that this tasty treat is not exactly nougat, as in, it doesn’t exactly have that distinct sticky, chewy texture.
It’s not made of eggs, being vegan, nor is there a crazy amount of sugar. It is, however, similarly shaped and has a nice studding of toasted nuts and cookie crumble throughout. Now that we’ve gotten the name out of the way, let me tell you a bit about how lovely it is. Portobello Mushroom Bruschetta with Truffled White Bean Hummus. Cannellini and Celery Root Hummus with Fried Capers and Sage - lohudfood. How to Make Hummus with 5 Variations. Hummus. Green Goddess Hummus Recipe. Yotam Ottolenghi & Sami Tamimi's Basic Hummus recipe from Food52. Creamy Vegan Spinach Artichoke Dip. Yesterday was lovely. Warm temperatures and a light breeze. We walked to the park for a picnic and enjoyed this lovely snack along with vegan marshmallow meringues (anyone interested in this recipe?).
Artichoke and green olive tapenade. Jarred artichoke hearts in oil are very expensive, but you can do a great approximation by using tinned hearts in brine. Herb-Crusted Peppercorn Lentil-Nut Pâté. Appetizer or Vegan Entree. Fig and Olive Tapenade Recipe on Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Preserved Lemon Aioli Recipe on Food52. Half Baked Harvest - Made with Love. Doesn’t this hummus just make you want to smile? It’s that vibrant color that gets me every time. Butternut squash and tahini spread recipe, plus batata harra. Yotam Ottolenghi's butternut squash and tahini spread: A wonderfully tasty alternative to hummus.
Photograph: Colin Campbell for the Guardian. Minty Pea Purée on Toast Recipe. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more. Spiced Sweet Potato Hummus.