Cilantro Hummus

Recipes

Recipes

Cilantro Hummus

 

1 can chickpeas, 15oz (liquid reserved)

2 tbsp sesame tahini

¼ tsp salt

2 tbsp lemon juice

1 clove garlic

¼ cup water or reserved liquid from canned chickpeas

1 cup cilantro

Directions

You will be using the blender for this recipe, so set it up on the counter.

1—Drain liquid from the can of chickpeas and set aside

2—Add chickpeas to the blender.

3—Add the remaining ingredients to the blender and blend until creamy smooth.

If it is too thick, add a little water and blend again.

Pour into a nice dish and sprinkle with a little paprika and garnish with some sprigs of cilantro.

Classic Hummus

1 can chickpeas, 15oz (liquid reserved)

¼ cup sesame tahini

¼ tsp salt

2 tbsp lemon juice

1 clove garlic

½ tsp ground cumin

¼ cup water or reserved liquid from canned chickpeas

 

Directions

You will be using a blender for this recipe, so set it up on the counter.

1 Drain liquid from the can of chickpeas and set aside

2 Add chickpeas to the blender.

3 Add the remaining ingredients to the blender and blend until creamy smooth.

If it is too thick, add a little water and blend again.

 

Serve in a bowl drizzled with a little olive oil, sprinkled with a little paprika, and a sprig of parsley to garnish.

 

Chicken-style Seasoning

Chicken-style Seasoning

1 cup nutritional yeast flakes

2 tbsp salt

2 tbsp onion powder

½ tsp garlic powder

1 tsp paprika

1 tsp Italian seasoning

1 ½ tbsp dried parsley flakes

 

Briefly blend all ingredients and store in an airtight container.

Tofu Scramble

1lb tofu—drained and crumbled

2 tsp soy sauce

1 tbsp chicken-style seasoning*

¼ tsp turmeric

2 cloves garlic—crushed

½ cup zucchini—diced

1 cup fresh spinach—chopped

2 green onions—chopped

 

Drain and pat tofu block dry.

Crumble tofu and put into a nonstick pan

Add soy sauce, turmeric, garlic, and chicken-style seasoning.

Cook on medium high for about 10 minutes

Add zucchini then cook for another 5 minutes

Then add the green onions, spinach, and tomatoes and cook for one final minute.

Optional Cooking Method

Mix all ingredients together

Bake uncovered at 350F for 45 minutes in a lightly oiled casserole dish.

NOTE:

*I like to make my own chicken-style seasoning, that way I always have it available.  You can find a recipe for it under the Misc. recipe tab.

Adapted from Seven Secrets Cookbook

 

Pumpkin Hummus

1 can chickpeas – reserve liquid

1 clove garlic

¼ cup fresh lemon juice

¼ cup + 2 Tbs reserved liquid from chickpeas

3 Tbs tahini

½ cup pumpkin puree

1 tsp cumin

¾ tsp salt

2 Tbs olive oil

 

Directions

You will be using a blender for this recipe, so set it up on the counter.

1 Drain liquid from the can of chickpeas and set aside

2 Add chickpeas to blender.

3 Add the remaining ingredients to the blender and blend until creamy smooth.

If it is too thick, add a little liquid from the can of chickpeas and blend until smooth.

 

Pour into a nice dish and sprinkle with a little paprika and garnish with some sprigs of parsley.

 

Banana Papaya Smoothie

2 frozen bananas

1 cup papaya chunks

1 cup soymilk*

 

Place all ingredients in the blender and blend until smooth.

*Add more milk if too thick.

 

Carmel Corn

½ cup unpopped popcorn

¼ cup peanut butter

1/3 cup molasses

¼ tsp salt

 

Preheat oven to 200 degrees F.

In a hot air popper, pop the ½ cup of popcorn kernels

Add to a saucepan the peanut butter, molasses, salt, and stir well.

Bring “caramel” to a boil for about 15-20 seconds, stirring constantly.

Immediately pour over popped corn and stir well to cover all the popcorn.

Bake for 45 minutes.

When cool, store in an airtight container.

 

Waffles

 

4 cups rolled oats

½ cup ground flaxseed

½ cup shredded coconut

½ tsp salt

1 tsp vanilla

5 whole, pitted dates

5 cups of water

 

Preheat waffle iron

Blend all ingredients in a blender until smooth and let the mixture rest for about 5 minutes.

Pour into preheated waffle iron and cook until golden brown.

 

Top with maple syrup, peanut butter, and applesauce, or fresh fruit and PEAR CREAM.

 

Ladybug Crackers

Ingredients you will need for this fun snack are:

Crackers

Hummus

Grape tomatoes

Olives

 

How to prepare the ladybugs:

For the body of the ladybug, cut a “V” out of the blossom end of the grape tomato.

For the ladybug’s head, cut a medium olive in half through the middle. Then take one half of the olive and cut about a 1/3 off, from top to bottom, so the “head” won’t roll around when you place it on the cracker.

 

How to assemble the Ladybug Crackers:

Spread hummus onto the cracker

Place the tomato on top of the hummus

Add the head to the stem end of the tomato

Garnish with a parsley or cilantro leaf

~And enjoy!

 

Pumpkin Pie

 

Pumpkin Pie

1 15oz can pumpkin

3/4 cup coconut milk

1/2 cup warm water

½ cup pitted dates*

1/3 cup honey

¼ cup cornstarch

1 tsp vanilla

1 TBSP molasses

½ tsp coriander

½ tsp salt

 

*Before you begin, start soaking dates in the warm water.

Preheat oven to 350 degrees F

Add all ingredients to blender jar—leaving the dates till very last.

Blend until smooth.

Pour into an unbaked pie crust and bake for 50 minutes.

To prevent cracks in the top of the pie, leave the pie in the oven with the oven door slightly open.