Walter’s Amazing Hummus Recipe
Last March my brother was kind enough to share his hummus recipe with me and give me his permission to share it. Finally, this week I decided I would make it since I had a friend coming over for lunch and I was trying to come up with something super-easy to prepare. As it turned out we changed our lunch to a dinner, and my husband and son joined us as well.
So not only is hummus a great appetizer, it can also be combined with other items to create a full meal. I served it with fresh bread, Caribbean Salad and corn on the cob. A perfect summer meal!
I hesitated to include the hot pepper rings at first, but Walter let me know that with just a few rings it doesn’t end up being hot–it just gives it a nice flavor.
Thanks Walt for sharing this great recipe! 🙂
Here’s what you’ll need:
1 can of chick peas
1 clove of garlic
4 tbsp extra virgin olive oil
2 tbsp sesame oil
3 tbsp lemon juice
1 tbsp apple cider vinegar (he actually uses white but I switched it!)
1/4 diced red bell pepper (optional)
A few hot pepper rings
Blend everything together in the food processor.
Serve in your favorite bowl!
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Sweet and Sour Tofu
This is one of my trusty favorite recipes. It is tangy and sweet, light and yet filling! I had a copy of it for a long time but misplaced the piece of paper and didn’t know what cookbook it had come from. So last week I was thrilled when I finally found it again! I have gone ahead and ordered a copy of the cookbook so I won’t lose it again!
The recipe comes from Cooking Vegetarian by Melina Vesanto and Joseph Forest. I have adapted it slightly reducing the sugar and doubling the recipe. I also found it best with more sweet pepper than green pepper.
Here’s what you’ll need:
1 1/2 tbsp canola oil
2 cups diced onion
2 cups diced carrots
2 cups diced sweet pepper (1/2 cup green, 1/2 cup yellow, 1 cup red–or whatever configuration you like!)
2 cloves of garlic minced
2 tbsp grated gingerroot
1 1/2 cups pineapple juice
1/4 cup brown sugar
1/2 cup rice vinegar
4 tsp cornstarch
2 cups firm tofu – cut in cubes
Makes approx. 7 servings
Cook onions, carrots, peppers, garlic and ginger in 1 1/2 tbsp of canola oil on medium heat for approx. 5 minutes.
Whisk together the pineapple juice, sugar, vinegar and cornstarch and add to the vegetables. Add the tofu and stir constantly until thickened. Cover and simmer for approximately 3 minutes.
Serve on a bed of rice. I used brown basmati rice and it was excellent!
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Pumpkin Oatmeal Cookies – Good and Good for You!
Looking for a soft, tasty cookie that is delicious and filled with antioxidants? Look no further than these delicious little tidbits! 🙂 This is one of my favorite cookie recipes. I’ve made them with the walnuts and raisins, and they are very good that way, but this weekend I just wanted a really soft cookie so I left out the walnuts and raisins. Either way they are excellent!
Thanks to Libby’s Pumpkin for providing the original recipe. I adapted it slightly, reducing the sugar, using half whole wheat flour and adding a little extra cinnamon! Mmmmm. 🙂 Hope you like ’em!
Here’s what you’ll need:
1 cup all-purpose flour
1 cup whole wheat flour
1 1/3 cups rolled oats
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1 cup (2 sticks) butter softened
3/4 cup brown sugar
3/4 cup white sugar
1 cup canned pumpkin
1 large egg
1 tsp vanilla extract
3/4 cup chopped walnuts (optional)
3/4 cup raisins (optional)
Combine flour, oats, baking soda, cinnamon and salt in a medium sized bowl.
In a large bowl beat together the butter, brown sugar and white sugar until it is light and fluffy.
Add the pumpkin, egg and vanilla extract and mix well.
Mix in the flour mixture. If desired, stir in the nuts and raisins.
Drop rounded tablespoons of batter onto baking sheets which have been lightly greased with canola oil. Bake at 350 degrees for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes then move to wire racks to cool.
Enjoy!! 🙂
Veggie Yogi 