Broccoli Hummus Recipe. How do I love thee, hummus?
Let me count the ways: 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. You cannot begin to know how much each and every comment meant to me. Garden Pate. Hey all!
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. 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.
Smoked Eggplant and Red Lentil Dip. 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! Perfect Raw Hummus. Anna Jones’ barbecue recipes for dips and flatbreads. There is something a bit 80s about the word “dip”.
It makes me think of my parents’ dinner parties, Mum in her turquoise-and-silver lapeled jumpsuit, passing round what we called “The Dip” and tortilla chips. 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. 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. Portobello Mushroom Bruschetta with Truffled White Bean Hummus. Smashed Garlic Tahini White Bean Salad on Toast. 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. Smashed Pea Guacamole with Cilantro, Ginger and Lime recipe on Food52.
Creamy Vegan Spinach Artichoke Dip. Yesterday was lovely. Warm temperatures and a light breeze. 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. Just drain them, pat with kitchen paper to soak up the excess liquid and place in a bowl with olive oil, oregano or thyme, salt, pepper and some dried chilli flakes. Cover and leave in the fridge for a few days. This is what I use to make the following tapenade. 150g artichoke hearts 35g green olives, pitted 30g blanched almonds 1 small clove garlic, crushed pinch of chilli flakes (optional) juice of ½ lemon 75ml extra-virgin olive oil Put everything but the olive oil in a food processor with some seasoning. Blitz and add the olive oil in a steady stream. 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. Collect recipes and articles. Preserved Lemon Aioli Recipe on Food52. Half Baked Harvest - Made with Love. Butternut squash and tahini spread recipe, plus batata harra. Yotam Ottolenghi's butternut squash and tahini spread: A wonderfully tasty alternative to hummus. Minty Pea Purée on Toast Recipe. Spiced Sweet Potato Hummus.