HUMMUS BASE MIX From the kitchen of Jeff Taylor
2 Cans of chick peas 15.5 oz (keep ½ of one cans fluid to add to mix)
1Tbl spoon roasted garlic
1 tsp lemon juice
½ tsp black pepper
¼ tsp salt
¼ tsp onion powder
½ Lg lime (juice from)
** Note to above: To make hummus more creamy add (white beans) as 1 of the cans instead of chickpeas. When doing this drain off all of the chickpeas and add the whole can of white beans with their fluid.
Add the stuff below to base above and mix till smooth. Add small amounts of water if needed.
*Jalapeno Hummus add ¼ cup for mild / For warm add ½ cup.
*Chipolata Hummus add 2 small peppers. This is also good with a can of Red beans (sub for 1 can of chickpeas)
2 Cans of chick peas 15.5 oz (keep ½ of one cans fluid to add to mix)
1Tbl spoon roasted garlic
1 tsp lemon juice
½ tsp black pepper
¼ tsp salt
¼ tsp onion powder
½ Lg lime (juice from)
** Note to above: To make hummus more creamy add (white beans) as 1 of the cans instead of chickpeas. When doing this drain off all of the chickpeas and add the whole can of white beans with their fluid.
Add the stuff below to base above and mix till smooth. Add small amounts of water if needed.
*Jalapeno Hummus add ¼ cup for mild / For warm add ½ cup.
*Chipolata Hummus add 2 small peppers. This is also good with a can of Red beans (sub for 1 can of chickpeas)
*Rosemary spinach and basil Hummus Add ½
can
*spinach 1 tsp of basil and rosemary
each.
*Pizza 1/4 to 1/2 cup of marinara sauce to taste.
_______________________________________
This summertime macaroni salad is egg- and oil-free. And while most macaroni salad recipes call for sugar in the dressing, in this recipe a couple of dates take its place, resulting in a dressing that is reminiscent of Thousand Island.
Ingredients
2 cups dry whole-grain macaroni pasta (brown rice or quinoa are good)
water for boiling pasta
3 ribs celery, small diced
2 carrots, grated
1 red onion, small diced
1 red bell pepper, small diced
1 15-oz. can black olives, sliced
1 cup parsley, chopped
½ cup fresh basil, chopped
Dressing:
½ cup water
½ cup raw cashews
2 medjool dates, pitted and diced
2 cloves garlic, minced
2 tablespoons prepared mustard
3-4 tablespoons lemon juice
1/2 teaspoon ground black pepper
Directions
1. In a small bowl, place cashews and pitted, diced dates in the ½ cup water; set aside. Cook the pasta according to the package instructions; drain, rinse in cold water.
2. In a large bowl, toss the celery, carrot, red onion, bell pepper, olives, parsley and basil.
3. In a high-speed blender, blend all of the dressing ingredients: soak water, cashews, dates, garlic, mustard, lemon juice and pepper until smooth.
4. Add the pasta and dressing to the bowl of vegetables and mix everything. Garnish with avocado, chopped parsley and/or basil.
Preparation: 25 minutes
Cooking time: 12-15 minutes (for pasta)
_______________________________________
Macaroni Salad From- http://www.straightupfood.com
This summertime macaroni salad is egg- and oil-free. And while most macaroni salad recipes call for sugar in the dressing, in this recipe a couple of dates take its place, resulting in a dressing that is reminiscent of Thousand Island.
Ingredients
2 cups dry whole-grain macaroni pasta (brown rice or quinoa are good)
water for boiling pasta
3 ribs celery, small diced
2 carrots, grated
1 red onion, small diced
1 red bell pepper, small diced
1 15-oz. can black olives, sliced
1 cup parsley, chopped
½ cup fresh basil, chopped
Dressing:
½ cup water
½ cup raw cashews
2 medjool dates, pitted and diced
2 cloves garlic, minced
2 tablespoons prepared mustard
3-4 tablespoons lemon juice
1/2 teaspoon ground black pepper
Directions
1. In a small bowl, place cashews and pitted, diced dates in the ½ cup water; set aside. Cook the pasta according to the package instructions; drain, rinse in cold water.
2. In a large bowl, toss the celery, carrot, red onion, bell pepper, olives, parsley and basil.
3. In a high-speed blender, blend all of the dressing ingredients: soak water, cashews, dates, garlic, mustard, lemon juice and pepper until smooth.
4. Add the pasta and dressing to the bowl of vegetables and mix everything. Garnish with avocado, chopped parsley and/or basil.
Preparation: 25 minutes
Cooking time: 12-15 minutes (for pasta)
No comments:
Post a Comment