From the Smitten Kitchen blog. Surprisingly, it has no olive oil or cumin in the hummus itself. It is very good, though, and I topped it with olive oil, cayenne, and some thyme. Wishing I had za’atar on hand. This makes 4 cups, so it’s a lot.
- Cayenne or hot Hungarian paprika
- sesame seed paste
- chopped parsley
- bay leaves
- dried thyme
- vegetable broth
- generous grating of black pepper
- carrots
- red wine
- salt to taste
First time I made this the cooking time was way too long. I’d say more like 45 min. V. tasty marinade! Goes great with a salad.
- dried thyme
- brown sugar
- red wine vinegar
- soy sauce
- green chiles
- cakes firm tofu
- ground black pepper
These are the brownies from Babycakes in NYC.
- Bob's Red Mill gluten-free
- Vegetable oil spray
- light soy sauce
- rice wine vinegar
- low sodium chicken broth
- Sesame oil
- xanthan gum
- applesauce
- vanilla extract
- dairy-free chocolate chips
This makes for great lunch box or picnic fare. When we have it for dinner, we double the recipe because it makes for good leftovers, too! The recipe calls for the quinoa to be boiled like pasta, but I prefer simmering it like brown rice, so I’ve adjusted the water in the ingredient list accordingly (you may have to use up to 2 c.) and have rewritten the directions.
- lemon juice
- sunflower seeds
- parsley
- carrots
- quinoa
Great vegan soup.
- red curry paste
- unsweetened coconut milk
- vegetable broth
- lemon juice
- toasted sesame oil
- fresh cilantro sprigs
- vegetable oil