We roasted the fingerling potatoes and then dressed them up with a mustard vinaigrette and some sliced olives. At the same time, we roasted the eggplant for the baba ganoush and a head of elephant garlic for the hummus and baba ganoush.
This is our 350th post!
For the hummus:
1 can white beans, drained and rinsed
2 TBL lemon juice
1 jar artichokes, drained
1/4 cup olives, drained
1 TBL olive oil
1 garlic clove, chopped
Blend until smooth.
For the roasted veg:
4 turnips, chopped into 1-inch pieces
1.5 cups radishes, chopped in half
1 red bell pepper, chopped into 1-inch pieces
1/3 cup harissa
1 TBL olive oil
Preheat oven to 425 F. Prepare a baking sheet with foil. Toss vegetables with harissa and oil, then spread evenly on the pan. Bake 30-40 minutes, or until vegetables are tender and slightly browned.
Serve in tortillas or pitas. Spicy!
Twisted sushi rolls!
For the hummus: blend together 1 can of drained/rinsed chickpeas, 4 green onions, 1 inch of fresh/peeled ginger, 1/4 cup lemon juice, 2 TBL miso, 1 TBL tahini, 1 tsp white pepper.
Chop 1 carrot, 1 small cucumber, and 1 green onion into tiny pieces. Spread hummus onto nori sheets, then top with veggies, roll up and cut into sixths.
A few shots of simple, summer meals.
From bottom to top: Swiss Chard; black and pinto beans with corn, tomatoes, cucumbers, and leeks; avocado and pineapple salsa with cilantro. Homemade chips on the side.
Pickled cabbage with beans, corn, cucumber, and tomatoes, topped with guacamole. Side of sauteed zucchini and squash with cumin and oregano.
Best lettuce of the season with lemon vinaigrette, topped with fresh green pea dip.
Roasted veggies, side of harissa hummus and chard.
Sumac, the best spice ever invented. Sumac is pretty hard to find in our area, so the one place had it in large bags. I am so lucky that I had to buy so much. Tonight, we made Turkish lentil soup and stuffed Swiss chard rolls.
We followed the lentil soup recipe as posted, except that we only had fresh mint (thanks, Anna!) This soup is the best. Try it.
This roll looks like a frog.
Stuffed with hummus (with sumac!), sauteed mushrooms, green onions, and chard stems. Place in a lightly oiled dish with about 1/2 cup water, sprinkle tops with paprika and extra drizzle of olive oil. Bake at 400 for 20-30 minutes until leaves are cooked through.
This is the lazy person’s cabbage roll, or gluten-free lasanga. Stuffed with mushrooms and hummus, the cabbage provides a nice clean flavor and a sturdy infrastructure.
1 small cabbage, leaves pulled apart
1 can chickpeas, drain most of the liquid
1 jar pasta sauce (we had leftover sitting in the fridge, so it was nice to use that up)
1 lb mushrooms
1 green onion
3 garlic cloves
1 faux beef bouillon
3 TBL nutritional yeast
Paprika, cayenne, oregano to taste
Preheat oven to 375. Blend chickpeas with small amount of liquid, paprika, cayenne. Blend mushrooms with 1/4 cup water, bouillon, green onion, and garlic. In a 9 x 13 pan layer in this order:
1. pasta sauce, 1 TBL nutritional yeast, oregano
2. 1/3 of the cabbage leaves
3. Mushrooms sauce
4. pasta sauce, nutritional yeast, oregano
5. 1/3 cabbage
7. remaining cabbage
8. top with remaining sauce, nutritional yeast, and oregano
Add a little water to the pan if needed and bake covered with foil for 1 hour.