Yes, I am calling it vintage.
I’m excited to finally have something that will chop, shred, and purée all of my ingredients. Even if it does have wood paneling.
I can now make my own hummus. Like Beet-Carrot Hummus
1 C. cooked chickpeas
1/3 C. tahini
1/2 C. beets
1/2 C. carrots
1 tsp. chopped garlic
4 T. lemon juice
3 T. olive oil – more or less depending on consistency
1. combine all the ingredients in the food processor (or blender) and purée until smooth.
2. add olive oil if the consistency is not smooth and creamy enough. You can always adjust any of the ingredients depending on your tastes.
The consistency of this batch wasn’t ideal, but it still taste amazing. Normally, it would be a pink/red color but I used golden beets from my CSA box.
I used the beet-carrot hummus in a quesadilla/wrap type dish for dinner. I added it to a fiber & flax seed tortilla with diced tomatoes and feta cheese, grilled it for a couple minutes and then topped it with shredded lettuce.
Awhile back I found this new take on pesto from Poor Girl Eats Well. I love that website! I made the whole recipe: summer veggies, quinoa, and the pesto. It turned out fantastic, especially the pesto. The best part was that this recipe makes much more than what you need for one meal, so you get leftovers! Just like regular basil/pine nut pesto, this is super versatile and is delicious on pretty much anything.
|photo by Poor Girl Eats Well|
2 ½ C. (packed) cilantro, both leaves & stems
1 C. pistachios
2 cloves of garlic
1 C. olive oil
3 T. fresh lemon juice
1/2 tsp. salt directions:
Combine the pesto ingredients in a food processor (a blender works too) and purée until smooth. Enjoy!
1/2 C. dry quinoa
2 C. vegetable broth
1 can garbanzo beans (drained and rinsed)
1 C. cherry tomatoes cut in half
2 avocados diced
2 C. spinach
1 bunch cilantro
1/4 C. onion
2 small cloves garlic
zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
dash of salt and pepper directions:
1. make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After the soak, turn on the heat to small high and let the quinoa come to a boil. Once it boils, reduce heat to low and let it simmer, stirring every so often. Do this for about 20-25 minutes, just until the liquid absorbs. In the meantime… 2. in a food processor, add your spinach and cilantro. Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor. Add the greens mixture to a bowl, and set aside.
3. next take your onion and garlic and finely dice those, and add to the greens mixture.
4. add the rinsed chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture too.
5. to make the dressing, whisk all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix again. Set in fridge for about 10-15 minutes before serving to allow the flavors to set.