Vibrant Plant Based Recipes
Bright Lemon Pickled Beet Hummus – cures your current craving for all things fresh, crisp, flavorful and bright. Perfectly Pink for Valentines!
Can you tell I am ready for springtime?
or maybe by the looks of this, Valentines Day?
I do love me a love holiday. But – spring. My favorite time of year, just …
Tangy Spicy Buffalo Hummus – everyone’s favorite chickpea dip gets a spicy kick with everyone’s favorite hot sauce! great for game day, party tray, or a random Thursday!
An old friend of mine has been belly dancing since, like, five years old or something. Her mom used to dance and is now a teacher, and my friend grew up learning from her mom. She is exceptional, and I am not just saying that as a friend. She dances in the Egyptian style, and can do a seven minute drum solo – isolated movements, precise and impressive.
Because I have been to so many of her performances over the years (and she used to dance at my birthday parties!), I became quite familiar with many of the aspects of belly dance, and with the other local performers.
Fast forward to present – I am spending my January taking my first belly dance class! I am taking a private class with a friend, and it has been so much fun! We begin each class with some lovely yoga stretches and planks (can I ever get away from planks? good thing I love them), and then get right into the moves!
This class is fusion – a blend of many styles, which makes it so fun. Some things come easy – the hip moves are fun for me, while others are difficult to grasp – the actual belly movements and doing things with my left hand – doesn’t always feel natural. I’ll get there, and in the meantime, I’m having fun!
So – this hummus.
Bummus? Buffamus? Snuffleupagus? Hustleupagus?
I’ll …
Artichokes were one of those foods that felt like a special occasion when I was a kid. Not for their rarity – more like a breakfast for dinner kind of feeling, or a snow day feeling.
My mom would steam them and serve them whole, we would pick off the leaves and dip them in this insanely good buttery sauce. It was a snow day type of dinner because it was different than normal, I suppose.
I rarely prepare artichokes whole, but I do love artichoke hearts and that tangy flavor they bring. Add a roasted flavor and wow, now you’re cookin’.
I could have eaten that whole pan of roasted artichoke.
I managed to save enough to blend into what is quite possibly the best hummus I have ever made. Tangy and tart, salty and garlicy. It is as if artichokes were meant to be roasted, and lemons were made for artichokes. Garlic officiates the union and the hummus is the honeymoon.
Even Jason was fired up about this hummus, and he claims to not like artichokes?
One last note? Please peel your chickpeas. It is not only strangely calming, it makes a much smoother hummus. I really like lemon flavor – if you don’t share my enthusiasm maybe start with one or two lemons.
dairy, soy, and gluten free, vegan
1 (6 ounce) jar artichoke hearts
2 cups chickpeas, peeled
2 garlic cloves, peeled and minced
1/3 cup tahini
juice of 2-3 lemons
handful parsley, chopped fine
sea salt + black pepper, to taste
On parchment lined baking sheet, arrange artichoke hearts in single layer. Roast at 350 degrees for 25-30 minutes. Set aside to cool.
Peel chickpeas. In food processor, combine chickpeas, garlic, tahini, lemon juice, and most of the parsley (leaving some for garnish), process until smooth. Add roasted artichoke hearts, salt and pepper. Continue to process until smooth. Transfer to serving bowl and garnish with olive oil and remaining chopped parsley. Serve with veggies and crisps.
You must have a holiday event you can make this for? Maybe just a random Friday night? You may as well plan on doubling the recipe now.
Bright Lemon Miso Hummus – bright and lively snacking starts here! this flavor packed snack is great as a lunchtime spread or a party favorite – make a double batch.
I’ve been running lately.
Just a little bit – getting back into it – I wasn’t planning on saying anything until I was regularly running 5k distances and more.
But I have this super inspiring group of friends, and they make me smile big each and every day. We are virtual sherpas.
The sherpa thing started with Lindsay, who is a sherpa for her husband James, a professional athlete. Then there is Jess, who is training for a marathon with her husband. On facebook and instagram, sherpa-ing came up, as Jess was planning a 20 mile run the next morning. Several of us commented, saying we were going to be out running, and we would cheer them on, we would be virtual sherpas.
So on a crisp cool morning last week in the bay area, I ran with Jess, Jolene, Lindsay, Heather, Sarena, and Dorry. We were sherpas for Jess and her husband. We tweeted and facebooked and instagrammed, and now it’s become kind of a thing.
I cannot thank these dear friends enough for their support, encouragement, inspiration. I recently said “I used to be a runner” and Heather shushed me on that one – saying we’re all runners, that passion defines a runner, not mileage.
Heather is so wise.
I have met Lindsay in person, and she is a dear friend. The other girls – I consider all of them dear friends, and know I will meet them someday (all at once would be awesome, but very loud, I suspect…)
That is the awesome and unexpected perk of being part of this crazy world of social media – you meet extremely cool people.
You find inspiration everywhere. You learn and grow and share.
Another inspiring source of learning and good food? My friend Sarah. Source of learning not just because she’s a teacher.
Sarah makes awesome peanut butter, Sarah makes awesome hummus. I made this recipe of hers, and it was gone in a day and a half. This is now one of my favorite flavors of hummus, and I will make it often. Lemon is one of my favorite flavors and is always added to my hummus, but miso? Genius. Salty lemony genius.
Sarah’s Bright Lemon Miso Hummus. Run over there and make it. I’ll be your sherpa.
The following story happened when I was… five or six?
My mom, being inclined to All Things Natural, used cloth diapers for my brother and I when we were babies. She made Ghostie out of one for me – it was my security blanket of sorts – a round head, rubber band neck, layers of ghost about 6 inches in length.
Ghostie went everywhere with me.
One day, driving home from Grandma + Grandpa Z’s house at the beach, I opened the “wing” window of the Volvo and stuck Ghostie’s head up to it.
I suppose for fresh air?
This is where it gets tragic.
Ghostie was sucked out the car window so fast. I remember feeling a huge mixture of emotion, and I sat there in silence. My brother told my mom to pull over, we had a problem.
She pulled over, I explained through heartbreak and sobs that Ghostie flew out the window! We must go back and find him! My brother told me I should have said something right away, and that we were miles away now. Mom told me that a nice deer would find Ghostie and take him home with her.
I spent the rest of the car ride in silent tears, feeling a desperate loss. We made it home, unpacked the car and I went to my room.
This is one of those stories I tell to make a point about how much I love my brother:
He came into my room probably an hour later… holding A New Ghostie. He made me a new one.
I still have Ghostie today.
Right now during such tragedy and loss, I am taking extra time to tell my loved ones how much they mean to me. I am appreciating everything. I am making sure there are bright spots to every day.
… and we have people over and I feed them. It’s one of my favorite things to do.
This weekend we enjoyed a house full of laughter, fun people, great food. Including a new hummus:
1 can garbanzo beans, drained, save liquid
2-3 cloves garlic, minced
3-5 chives, finely chopped
juice of 1/2 lemon
1 tablespoon olive oil
1/2 teaspoon sea salt
Combine beans, garlic, chives, oil and salt in food processor until smooth. If needed, add a small amount of saved liquid from garbanzo beans to adjust consistency.
Serve with pita, crackers, olives and cucumbers.
Did you have a special stuffed animal or security blanket when you were little?
The Original Vegan Spinach Pancake recipe! learn how to make easy dye free green pancakes to enjoy sweet or savory, as a stack or sandwich.
recipe originally published June 7, 2010
These vegan green pancakes have long held the title as most popular pancake on spabettie. Loved by everyone with a whimsical side, those who love greens, and those looking for an alternative sandwich bread!
These naturally green pancakes are …
this gluten free vegan peanut butter bread recipe is so easy! learn how to make this depression era bread recipe, with tasty additions and substitutions.
recipe originally published February 3, 2011
This no yeast peanut butter bread is one of those depression era recipes I love. Why? These recipes are almost always vegan, even if unintentional. The cake and bread recipes don’t often include eggs, and everything else has a great substitute.
With this bread, I used a dairy free milk and a vegan granulated sugar.
This …
vegan Mashed Cauliflower is tasty comfort food, and a low carb alternative to classic mashed potatoes. from the holiday table to a weeknight dinner! also: how to roast garlic
recipe originally published September 21, 2011
Vegan Mashed Cauliflower is the …
