vegetable fries, side dishes, dips
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The second post in our gluten-free, vegan recipe series from Beth of Tasty Yummies ! This week’s gluten-free recipe is for a simple, naturally gluten-free (and vegan) hummus with a twist. I love hummus and go through so much of it every week it isn’t even funny.
20.2K Flares 20.2K Flares × Wow, it’s November! It seems like it was just yesterday that I was complaining about summer ending.
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This past weekend we celebrated Tom’s birthday. Well sort of. Since we will be leaving for our Mexico vacation in FOUR DAYS… last week was really tough to fit a birthday party.
This is Week #41 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes
Ingredients 1 (15-ounce) can black beans, rinsed and drained 1 garlic clove 2 tablespoons tahini 2 tablespoons olive oil 1 teaspoon Sriracha chili sauce 1 large lemon 1/2 teaspoon sea salt 1 firm ripe avocado Sea salt 1 teaspoon fresh lemon juice 1 teaspoon chopped parsley 1 ripe large peach Freshly baked pita chips Preparation Put black beans, garlic clove, tahini, olive oil, chili sauce, and the juice of 1 large lemon in a food processor; pulse until smooth.
I don't often get so attached to one thing that it's all I eat, day in and day out, but it happened with a salad dressing a few months ago. A simple shake-up of miso paste, tahini, and lemon, it's nothing revolutionary, and certainly nothing I hadn't had before at the local healthy lunch joint, but for some reason it's really been hitting the spot. Maybe it's because there's a five-year-old at my hip who declared it "the dressing that makes me into a lover of salad things" or perhaps it is because that five-year-old's babysitter asked to be paid in jars of dressing rather than real money, but there is something about this dressing that has given me the strange inertia to make it over and over and over again. It started with a friend who was tired of olive oil and lemon and we started talking about how many ways there are to dress a salad. She used to make something like this and I remembered how magical it was to combine the soft sesame of Tahini's with the fermented salty pop of miso.
I can remember the very first time I ever heard of hummus. I was 17 and was up in the far reaches of Ontario on an Outward Bound program. We were doing a ropes course and other various team-building activities and someone mentioned that we were having hummus for lunch. I was all sorts of confused, since all I could think of was “humus”, as in the humus layer of decomposing leaves and other organic material that lies on the forest floor and that I had probably just studied in school. I was fairly relieved to discover that it was a spread made of chickpeas, tahini and olive oil, and even more relieved to discover that it tasted great. Mind you, everything we ate on that Outward Bound program tasted great.
M y mom kept, in a cupboard, the CT Junior Women’s Club plastic ring-bound book of recipes overstuffed with clippings, note cards, and labels, which she would consult approximately once per year for the family picnic when it was time to concoct her infamous crumpets stuffed with ambrosia. I don’t know how should could forget the proportions of this saccharine dessert: 1 can Dole pineapple rings in juice/1 bag Stella D’oro Anginetti Cookies/1 tub Cool Whip seems simple enough, but I suppose since they were such a favorite she felt compelled to keep ‘em consistent. As much as I love the tactile paper nature of this organizational method, it hasn’t worked for me. I’ve moved almost every year since I graduated from high school.
Happy first Saturday in December! :) Is your shopping done yet? I joke, I joke. ;) Please tell me your shopping is not done yet.
Buddha’s hot sauce is a lovely chilli sauce that can change even the biggest cynics mind from thinking natural food is boring and bland. I am addicted to this as it reminds me of a home-made version of my beloved Sriracha sauce. A batch of this makes a lot so be ready to share.
After a quick dunk in vinegar, summer vegetables at the peak of freshness are packed in olive oil with herbs and spices. The condiment keeps in the refrigerator for a few weeks, and is convenient to have on hand to enliven grain- and bean-based dishes. The added bonus is the leftover seasoned oil, which is nice for salad dressings and sautés. Use these marinated vegetables in place of raw wherever you might want their acidic brightness and enhanced flavor. Try them in a warm lentil salad with soft goat cheese or kielbasa.
Family recipes, recipes that have been cooked for eons are very close to my heart. These recipes acquire a certain character and repute after being cherished by generations. Tastes, preferences and choices change as time moves further and as the plethora of choices increase, but such recipes withstand the test of time.
Updated, from the recipe archive. First posted November, 2005 I never get tired of eating spinach. Good thing it’s so good for you! This is a fun take on spinach, a Korean version, with the spinach wilted in sesame oil with garlic, and sprinkled with toasted sesame seeds. I found the recipe years ago in Mark Bittman’s The Best Recipes in the World .
Okay I’ll admit it- this is my favorite nut pate in the world! I am pretty obsessed with it, so that when I make it I polish it off pretty fast. I made this recipe once on an E! segment, and afterwards the producers, who hadn’t had lunch yet, gobbled it right up. It is particularly grand on a bed of baby spinach leaves!