Final Cookbook Celebration Day: Hummus Done Three Ways

March 1, 2013 in Appetizers, Sauces and Other Goodies, Vegan Recipes

 

Dueling Garbanzos: Hummus 3 Ways! From Virgin Vegan: Everyday Recipes

Dueling Garbanzos: Hummus 3 Ways! From Virgin Vegan: Everyday Recipes

 

 

 

The final day of our celebration!

If you’re just tuning in, our new cookbook (our second, the first being “101 Things To Do With Tofu”) is coming out officially TODAY.   Because we both enjoy quite a bit of vegan cooking in the context of our non-vegan lives, we created “Virgin Vegan: Everyday Recipes for Satisfying Your Appetite”. for Gibbs Smith, as part of their Virgin Vegan series. CHECK IT OUT!

 

So to celebrate, we’ve shared a different recipe from our new baby every day this week – and as of Monday we’ll give away five copies. You can enter each and every day, and we’ll tally up ALL the entries from all 5 posts to select our five winners via Random.org. Like so:

1. Any single comment counts as an entry all on its own (one per post)
2. Share that day’s recipe post on Facebook
3. Pin it on Pinterest
4. And of course, Tweet it.

Once comment for each of the above actions, as per usual! When you post, please make sure you’re using a valid email address so we can get in touch with you for shipping info.

You can continue to comment and share through Saturday night. We will announce the winner on Monday!

On to today’s sample recipes – a threebie!

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Hot Pink Hummus with Fresh Beets

September 8, 2010 in Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes

Hummus with fresh beets

As many of you know, I am a bit of a hummus addict. I would eat it every day if I could, I do believe. I love garlicky hummus, lemony hummus, hummus with and without tahini, hummus with avocados and coconut oil,  hummus with roasted red peppers, hummus with pine nuts, hummus with “40 spices”, hummus with sundried tomatoes. I love it in wraps, I love it as a dip for crudite or tortilla chips, I love it spread on toast, I love it just plain eaten by the spoonful. You could say I’m a little obsessed. So when I saw hot pink hummus in the prepared food section of my local co-op, I knew I had to give it a try.

What was the secret ingredient that made it look suspiciously like the homemade play-doh I made recently? Beets, of course! I do like beets, but don’t eat them on a regular basis, which is a shame since they’re loaded with nutrition, especially folate (so pass this on to any pregnant or nursing mama you know), but also vitamins, antioxidants, fiber and iron.

As with any hummus, it’s as simple to make as can be (the beet is raw; no extra work beside peeling it, though I wonder about leaving it unpeeled and just scrubbed thoroughly – I’ll give this a try sometime!), and any of the amounts are endlessly adjustable – you should absolutely taste as you go. I added a bit of cinnamon and cumin to this variation, which really paired well with the sort of bright earthiness of the beet flavor; this gives it a bit of a Mediterranean angle. Get your Cuisinart out and give this a whirl!

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