Hummus is packed full of healthy fats and protein and one of my favorite spreads/dips or however you want to classify it. This is a recipe that I have modified from Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating
- 3/4 cup raw cashews
- 6 tbsp freshly squeezed lemon juice
- 1 1/2 cups cooked chickpeas (garbanzo beans)
- 1 clove garlic
- 1 tbsp tahini
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 2 tbsp nutritional yeast
- 1-2 tbsp ground flaxseed
- 4-6 tbsp water (to thin dip as desired)
In a food processor, combine cashews with 3 tbsp lemon juice and puree until almost smooth. Add remaining ingredients except water and remaining lemon juice and puree again until smooth, gradually adding lemon juice and water as desired to thin dip. Season to taste with additional salt or lemon juice. (I make mine really lemony!)
Serve with veggies or toasted pita points or use as spread for sandwiches. Enjoy!
- 1 onion, chopped
- 1 12 oz. pkg. frozen veggie burger crumbles
- 1 Tbsp. minced garlic
- 1 Cup tomato sauce
- 1 cup water
- 2 Tbsp. red wine vinegar
- 2 Tbsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. ground cinnamon
- 1/2 tsp. paprika
- 1/2 tsp. ground allspice
- 1 Tbsp. light brown sugar
- 1 Tbsp. unsweetened cocoa powder
- 1 tsp. hot pepper sauce
Heat the olive oil in a large frying pan and saute the onions until tender. Mix in the veggie burger crumbles and garlic and cook until the crumbles are no longer frozen. Stir in remaining ingredients. Heat over medium heat until the mixture begins to boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until thickened.
Serve over pasta or veggie dogs and top with shredded soy cheese and diced onion.
Rice and Veggies
Cook up a nice batch of rice using the quick boil method.
Toss rice in a hot wok with a little sesame oil.
Add broccoli, red peppers and scallions. (or your favorite veggies)
Mix with a ginger soy sauce and serve.
Modify this recipe to your heart’s desire.
Sesame Tomato Soup
This simple soup is a perfect starter or meal.
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 small onion chopped
- 1 28oz can San Marzano tomatoes or tomato puree
- 3 cups veggie broth
- sesame oil to taste
- black sesame seeds
Heat up olive oil and saute garlic and onions until soft. Add tomatoes and veggie broth and simmer for 30 minutes. Add sesame oil to taste. (about 2-4 tablespoons). Cook another 10 minutes and blend all ingredients. Serve and garnish with black sesame seeds. Great with garlic bread or bread sticks.
Last but not least…
Chocolate Peanut Butter Cups from The Kind Diet
warning: this is a vegan recipe but not a diet food! Not to mention, they are highly addictive.
1/2 cup Earth Balance butter
3/4 cup crunchy peanut butter (unsweetened and unsalted)
3/4 cup graham cracker crumbs or 10 graham cracker squares
1/4 cup maple sugar
1 cup nondairy chocolate or carob chips
1/4 cup soy, rice or nut milk
1/2 cup chopped pecans, almonds, or peanuts
Line a 12-cup muffin tin with paper liners. Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts. Place in the refrigerator to set for at least 2 hours before serving.
Now it’s your turn to share. Email me or comment with your favorite vegetarian recipe!
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