AVOCADO HUMMUS (veganize by using soy yogurt)
This is definitely one of my favorite things to make. It is SO delicious.
2 (15oz) cans of chickpeas
3 ripe avocados (flesh only; no skin or seeds)
1 tablespoon of tahini
juice of one lemon
5 tablespoons plain yogurt
3 tablespoons olive oil
2 cloves garlic, minced
salt and pepper to taste
freshly chopped garlic to garnish
Place whole garlic cloves in food processor and process until chopped finely. Place chickpeas, tahini, lemon juice, yogurt, olive oil, avocado flesh in the food processor and process until smooth. (I like to leave it a bit lumpy. You will have to scrape down the sides halfway through.)
Season to taste with salt and pepper. Put in a serving bowl and garnish with parsley.
Serve with chips. Makes enough for a party. Yummy yum yum.
Recipe Source: Linda McCartney on Tour: Over 200 Meat-Free Dishes from Around the World by Linda McCartney (This is one of my fave cookbooks!)
CRUNCHY LENTIL SALAD (vegan)
This is SO good too! yummy yum yum.
1 cup dry yellow lentils
5 cups water
1 bay leaf
a few carrots, chopped up into small pieces
1/2 finely chopped red onion
2 tablespoons fresh lemon juice
1/4 cup fruity olive oil
2 tablespoons (or more) fresh parsley, finely chopped
1 garlic clove, minced
1/2 tsp dried thyme
1/2 tsp ground cumin
salt to taste
pepper to taste
Combine lentils, water, and bay leaf in medium saucepan and bring to a boil. Once it boils, cook it uncovered for 15 mins. Throw the chopped carrots in with the lentils about half way through cooking. Drain carrots and lentils and remove the bay leaf. Rinse carrots and lentils in a colander under cold water. Place lentils and carrots in a serving bowl and toss with the rest of the ingredients. Serve cold or room temperature.
Recipe Source: Quick Vegetarian Pleasures by Jeanne Lemlin
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