Pesto Hummus

IMG_0997

Screen Shot 2015-10-28 at 5.44.47 PM

Ingredients:

  • 2 cans or 3 cups of Chickpeas (save of the juice).
  • 3 tbsp Pine Nuts
  • 3 cloves of Garlic
  • 6 tbsp of Basil Paste (or fresh basil if you have it in)
  • 1 tbsp of Olive Oil
  • Juice of 1/2 a Lemon
  • Salt and Pepper to taste (optional)

*Makes 6 servings

**Use vegetable broth if you don’t use canned chickpeas.

Directions:

  1. Add 1 can of chickpeas into a  blender with the chickpea juice until smooth.
  2. Add in the pine nuts, garlic, basil/ basil paste, olive oil and lemon juice. Blend.
  3. Strain the second can of chickpeas and add to the blender. Add the juice until the right texture is reached.
  4. Keep blending until a smooth consistency is reached.
  5. Add salt and pepper to taste.
  6. Enjoy with whole wheat pita, add to a wrap, use in a salad or dip your favorite veggies in it.
Advertisements

Chunky Vegetable Gravy

IMG_0966

Screen Shot 2015-10-24 at 10.08.30 PM

Ingredients:

  • 1 Onion
  • 2 Carrots
  • 1 Portabello Mushroom
  • 2 Tbsp of Earth Balance
  • 2 cups of Vegetable Broth
  • 2 Tbsp of Low Sodium Soy Sauce
  • 1/6 Cup of White Flour

*Makes 6 servings

**Ingredients adjustable to personal preference

Directions:

  1. Chop veggies into small pieces.
  2. Cook onions and carrots in a wok with the Earth Balance.
  3. Once the carrots and onions somewhat cooked, add the mushrooms.
  4. Once the mushrooms have cooked decently, add the broth and soy sauce.
  5. Finally, add the flour until desired texture is reached.

Chickpeas with Mustard and Capers Sauce

IMG_0968

Screen Shot 2015-10-14 at 10.20.30 PM

Ingredients:

  • 2 cans or 3 cups (cooked) of Chickpeas
  • 2 tbsp of Earth Balance or Olive Oil
  • 4 tbsp of Dijon Mustard
  • 4 tsp of Capers
  • 1 medium Onion
  • 4 cloves of Garlic
  • 1/4 cup of Vegetable Broth
  • 1 cup of Unsweetened Soy Milk
  • 1/8 cup of White Wine
  • 2 cups of Spinach

*Makes 4 servings.

Directions:

  1. If using dried chickpeas, cook ahead of time.
  2. Cook onions and garlic with Earth Balance or oil in a large pan.
  3. Once the onions are somewhat cooked, add all remaining ingredients except the chickpeas.
  4. Once the spinach has reduced in size, add the chickpeas.
  5. Cook until chickpeas are adequately heated.
  6. Serve with brown rice or more vegetables.