Whatever you do, do not turn on your oven this weekend! But I guess if you have air conditioning and don’t mind cranking it… well then go for it. And can I come stay with you?
But for the rest of us doing this weekend without the old A.C., we need to feed ourselves, feed ourselves without any fire because 100 degrees is no joke and any added heat from anything will likey tip us over the edge. I am already so close to that edge and it’s a long way down..(Just ask the mr, he could tell you a thing or two about heat and me.. not good)
Enter hummus and veggies.
You can’t really go wrong with a good hummus and veggies meal situation and sometimes it’s all that can be right. I for one could eat bowls and bowls of hummus, and sometime do, so this is not a stretch for me. Especially this hummus. I knew I would like it, but man, was (was because I ate it all) it freaking delicious. The sunflower seeds really did it for me, gave it a little something extra, like a freshness that is still creamy and earthy, but is not quite, I don’t know, dark as tahini? %u00a0It’s kind of hard to explain without having you taste it (so make it and you tell me)%u00a0%u00a0Don’t get me wrong, I love tahini, but sometimes you just %u00a0got to mix it up. (Plus sunflowers seeds are dirt cheap. Tahini is not nearly as cheap so bonus there too.)%u00a0%u00a0Maybe its because the sunflower seeds bring the sunshine to your mouth. A sun filled mouth of pureed seeds and beans.%u00a0 Yup, that’s what it is.
So here ya go, a no heat meal (or snack or spread).%u00a0We got this.
The stuff. %u00a0Cooked chickpeas (no need to cook your own, canned is a okay), sunflower seeds, a lemon, a few cloves of garlic, salt, pepper, a little water, and some herby green like parsley or cilantro.%u00a0
Hummus is pretty basic, it’s just stuff blended up, but because we are starting with raw sunflower seeds, we need to really bend the shit out of them until they turn into a paste, so do that, which is going to a take about 8-10 minutes. Then once its pasty, add in the garlic and the juice of the lemon and blend until its all smooth.
Could almost stop here at this point. Sunflower seed goodness all emulsified. Taste it, it is so good.
Now add in the chickpeas and a pinch of salt and pepper.
Blended until smooth with a little drizzle of water to give just the right consistency. %u00a0And that’s it.
Pile a bowl full enough that you can call it dinner them top with a good amount of fresh herbs. Serve with chopped up fresh veggies or whatever you like and we are good to go.
Creamy, dreamy sunflower hummus, no heat required!%u00a0
Stay not melted!
-C
Makes about 2 3/4 cups
2 1/2 cups cooked chickpeas (or one can) drained
3/4 cup raw (can use toasted)unshelled sunflower seeds
l juicy lemon
2-3 cloves garlic
1-2 tablespoons ice water
salt and pepper
handful fresh herbs like parsley,cilantro and or dill (optional)%u00a0
Place the sunflower seeds in food processor and turn on until seeds turn into a paste, which will take about 8-10 minutes. After every few minutes, scrap the sides down to make sure it all gets blended. Once the seeds reach paste consistency,%u00a0add in the juice of the lemon and the garlic. Blend until smooth. Last off, add in the chickpeas and a pinch or salt and pepper and blend until smooth, adding %u00a0in a tablespoon or two of water to get the hummus to the consistency of your liking. Once blended taste and check for seasoning (add more salt and or pepper if needed)%u00a0
When the hummus is done, scrape into bowl(s), and top with lots of fresh herbs and a sprinkle more of sunflower seeds. Now eat it. Eat with veggies, with bread, with pretzels, or with a spoon (or finger). Do what you need to do.
%u00a0Any left over, if there is any, can be store in the fridge for 2-3 days.%u00a0
I eat a lot of hummus. Like a lot. Every day, all day long. (seriously, I am always snacking on veggies dipped in hummus) So I am sorry to all around me that my breath always smells.. (I blame all the garlic in the hummus.)
Recently, during a particularly browsey grocery shop, I ended up in the hummus case (I always end up there) and found a new hummus flavor.%u00a0 Pineapple jalapeno, WHAT.%u00a0 I grabbed it right then and there, convinced that hummus gods were rewarding me for all of my hummus eating and have made me my very own flavor.
Got home, tossed all the groceries into the fridge and busted open the new hummus, a bag of carrots, and went at it. Oh man, it was good.(to often the store bought hummus flavors are not so great) The flavors were all there, sweet and spicy, and creamy.%u00a0 It was fantastic, I ate almost all of it and I knew I had to make my own.
And I did and you know what, it was even freaking better! (Fresh it the best!)
So If you are a hummus person of any kind, this is a fantastic exciting flavor that will make you all sorts of happy.
The stuff for the hummus:%u00a0 chickpeas, tahini, olive oil, garlic, and salt and pepper. And for flavor add ins,%u00a0 fresh pineapple and a jalapeno pepper.
Chickpeas (rinsed and drained) go into the food processor with some tahini, the juice of the lemon and salt and pepper.. The garlic I actually pulsed in the processor first (to avoid big raw hunks) and some olive oil are also going in on this.
Blended until a smooth, creamy perfection.
Now for the fun stuff. Dice up the pineapple and remove seeds (or not) from the jalapeno and dice that up too
Toss it all (minus a few little pieces of garnish if you want) into that creamy dreamy hummus.
Pulse pulse pulse until the chunks of stuff are all incorporated . Make it super chunky or super smooth, up to you. I like mine kinda chunky, but not too chunky, if you know what I mean.
Into a big bowl, topped with a few little diced up pieces of jalapeno and pineapple, you know, for prettiness. And lots of cracked pepper.. Lots.
Now eat. With whatever ( I like veggies or just give me a spoon, Ican eat hummus all by itself)
Hummus for life!
-C
Makes about 2 1/2cups
2 1/2 cups cooked chickpeas (one can)
2-3 cloves garlic
2 tablespoons tahini
1 lemon
2 tablespoons olive oil
3/4 cup fresh pineapple
1-2 jalapenos
salt and pepper
Rinsed and drain chickpeas. Add garlic and a little olive oil to the food processor and pulse until the garlic is a little minced. Add in the drained chickpeas,%u00a0 tahini, a sprinkle of salt ans pepper, the juice of the lemon and another tablespoon of olive oil and blend until smooth.
Dice up pineapple into smaller chunks and remove seeds (if you want) from the jalapeno and chop that into smaller pieces . Add to the hummus and pulse until combined. You can leave it chunky or blend until smooth. Just stop blending when you reach you desired consistency . Garnish with more chopped pineapple and jalapeno and lots of freshly ground pepper.
Serve with whatever you eat your hummus with.
Store left over (there probably won’t be any) in a container in the fridge.
Yesterday I spent the entire day (ok maybe not the entire day), but a the better part of the afternoon defrosting my freezer. Sure, I do the occasional chip chop here and there, just enough from around the freezer door so it will close, but ever few months I notice that everything in the fridge is not staying cold and that the freezer is not freezing stuff. Thats when I know its for real time to defrost. So a few days ago when I noticed my bananas were turing to liquid in the freezer, I knew it what I had to do%u2026.Completely empty the fridge %u00a0and melt/hack away the 2-4 inches of ice build up that accumulated. It is such a freaking pain in the ass.So on this defrosting day, I took all the stuff from the freezer, stuck it in a cooler, and the rest of the stuff, which is basically all veggies, I just tossed on the table.%u00a0As I am hacking away with a metal spatual, a wooden spoon, and a constant rotation of pots of boiling water, I was thinking about dinner. I figured I might as well just eat up as much of the veggies as I could, you know, so I didn’t have to put them back in the fridge. And also, I was getting pretty annoyed because this particular defrosting session was taking way longer the anticipated, which made making dinner seem like another pain in the ass. %u00a0I figured I might as well just eat everything that is already out on the table, which pretty much narrowed down the “whats for dinner” conversations because it was already all over the place. And so dinner was a humongo salad for me, and for the mister, I made him a monster of a veggie sandwich. (my salad was exactly the same stuff as the sandwich, minus the bagel) Easy, fast, super duper yummy, pretty and piled so high with tons of veggies that the fridge is pretty much empty now.%u00a0
Look at the is beast. I don’t call it a monster sandwich for nothing.
The stuff included in this monster veggie sandwich..
Romaine lettuce, tomato, avocado for there is not real sandwich without them. Thinly sliced radishes, cucumber,a and onion for nice crispy crunch. Shredded beets, carrots, and purple cabbage to give %u00a0more crunch and a bit of sweetness. Then of course there needs to be something pickled, so I used banana peppers cause they are the SHIT!! And lastly some hummus for a nice creamy finish (plus a bit of protein) and yellow mustard because mustard on everything is just right. %u00a0Heres to a mountain if goodness that is no longer in the fridge! Served with a another mountain of roasted parsnips and carrots (more stuff from the fridge) and a tall glass of iced tea.
Lucky that today is farm share pick up cause the fridge is pretty much on empty.%u00a0
Yea it’s Thursday!!!!
-C
A Monster Veggie Sandwich
Note. This is just a guide.. Feel free to use whatever veggies you fancy.%u00a0
Either a bagel, 2 slices of bread, or a big chunk of baguette (use a gluten free bread if you want or need too)
Hummus- Homemade or store bought
Mustard
Something pickled like pickles, banana peppers , jalape%u00f1os or all three%u00a0
Lettuce, spinach or some kind of leafy green
Tomato
Avocado
Onion
Radishes
Cucumber
Shredded Carrots
Shredded Beets
Shredded Cabbage
To assemble. Ready your bread.. Toast if you want, and stick it on a plate
On either side, smear the hummus and the mustard. %u00a0
Pick a side, start to stack by evenly disrupting veggies on top of veggies. Place the second piece of bread on top and %u00a0giving a little smooth to keep it together.
And go at it. Cut in half or don’t. Have a napkin or a long sleeve ready to wipe your face.
%u00a0Being that it was St. Patricks day this week and lots of folks buy up a good amount of cabbage, I figured that this is a good time to get people to try one of my most favorite of favorite meals%u2026..Beet bean and cabbage steaks. I love to play around with food, how to pair textures and colors plus tastes while trying to make whatever I am making healthy and balanced. This is one of my fav creations. And sure, %u00a0this may seem like a somewhat weird combo, maybe a little like a extremely hippy dippy vegan fake meat thing, and you might be kind of right, but screw if it doesn’t taste like A-mazing. First off, notice how freaking dang pretty this thing is. The roasted beets bring a earthy hearty flavor but also pack a huge punch of color, especially when blended together with the ever so sweet white bean, which %u00a0brings a nice mellow taste and a great serving of protein. (Beets and beans are meant for each other). Spread that %u00a0brightly colored, tasty mixture onto of a huge slab of one of my favorites, roasted cabbage with all its crunch and cabbagy flavor and you got yourself a hearty healthy meal of deliciousness. %u00a0
So maybe this might seem a little out of your normal food routine, but why not try it? Trust me%u2026.you will love it and everyone you make it for will think you are a number 1 badass too.
Cabbage, white beans, and beets. There is a lemon involved, but it didn’t make it into the picture.
Notes…. I used white beans, but I have also done this with chick peas and lentils. All are fantastic. Also, I did not peel my beets because I never do.(I do not peel anything the skin is full of goodness and I love the taste) If you don’t want to eat the skin, then peel them.%u00a0Cabbage is cut into inch thick slabs%u2026 I like to us the inter most part of a cabbage head cause I like the core. But use any cut that you want. %u00a02 beets are chopped into chunkers and both the cabbage and the beets are placed on a lightly oiled baking sheets, seasoned with salt and pepper, %u00a0and stuck into the oven for 20-25 minutes at 400 degrees.
Once the beets are tender and the cabbage is cooked to a nice withered golden pretty, take out of the oven, but leave the oven on. %u00a0Leave the cabbage on the pan but throw the beets into a blender or a big bowl if using a hand blender %u00a0with the white beans
%u00a0 %u00a0%u00a0Beans and beets get pureed together. Add the juice of 1/2 a lemon (or the whole lemon, depending on your taste) and a pinch of salt and pepper. With a big spoon or spatula, scoop equal amounts of the bean/beet mixture on top of the cabbage steaks and spread around. Sprinkle with cracked pepper and place back into oven for another 5-10 minutes. (You could totally skip the second bake, but I like my cabbage well done and crispy)
Oh ho boy%u2026 And with a good squirt of mustard to finish off%u2026%u00a0I could eat this all day, everyday%u00a0
And now I am #1
Happy Wednesday… Keep it good!
-C
Beet and Bean Cabbage Steaks%u00a0
Makes 2 Thick Cut Steaks
1/2 head of cabbage (green or red)
2 cups or 1 can of cooked white beans
2 medium beets
1 lemon
salt and pepper
Mustard (Optional)
Preheat Oven to 4oo degrees
Cut two 1 ish inch thick rounds of cabbage from the widest part of the head. Place on a lightly oiled baking sheet. Chop beets into chunks and toss on same baking sheet.(Peel if you want) Sprinkle everything with salt and pepper. Stick into oven for 20-25 minutes or until the beets and cabbage %u00a0are tender. Remove veggies from oven and place roasted beets into a %u00a0blender (or bowl if using a hand blender) but leave the cabbage on the baking sheet. Add the white beans, the juice of half a lemon, and salt and pepper to the beets and puree until smooth. Scoop equal amounts of the mixture to each cabbage steak, sprinkle with pepper and place back into oven for another 5-10 minutes to give the beans and beets a nice crunchy crust (You can skip this step if you don’t want to be crusty)
Remove from oven, stick on a plate and drizzle with mustard%u2026.Fork and knife are good ways to eat it, but eating it with you fingers makes less dirty dishes.
I eat vegetables like I breath air%u2026 constantly and almost mindlessly. %u00a0Some people are addicted to sugar or coffee, but me, I am addicted to veggies. ( I am also extremely addicted to coffee) This is my truth, but I am ok with it. %u00a0
All week long I have been hearing about this big game going on this weekend, something to do with a ball and running up and down a field%u2026.not quite sure, but I think it might be a big deal to some people.(I know it’s the Super Bowl, and I have heard about some deflated balls, but that’s the extent of my knowledge) %u00a0I have also have been hearing a lot of party planning around this game, food planning, which is something that I do understand. So I wanted to bring a party snack to the mix, and because of my addiction, my mind goes straight to vegetable. I know that there is traditionally a lot of meat, cheese and hot sauce at these said parties, and that’s totally cool, but I think everyone wants to have a least one awesome meatless cheese-less piece of food to snack on during half time. %u00a0So I give the people what they want.%u00a0
So simple, fast and easy to make. Tasty and healthy as can be. Grab and eat with you hands%u2026. and nice to look at. We got the whole package here. %u00a0%u00a0
Pretty much a little bit of everything that I have in my fridge%u2026.Shredded red cabbage, carrots, beets. Some sliced of red onion, tomato and red pepper. Hummus and a little mashed avocado
Yes, it may look like a mess, but that’s just me trying to make five different things at once. But really, making %u00a0these wraps are simple simple. Just take rinsed and dried green or red leaf lettuce, smear on hummus and mashed avocado and pile on the veggies. Roll and stick with a toothpick to keep from unrolling. See%u2026. simple.So many colors%u2026%u2026 so much pretty.%u00a0Wrapped and rolled…Sliced down the middle, just to see all the pretty inside.
These might be veggie wraps, but man, look at those sausage fingers%u2026(hehehe)
Make for lunch, dinner, party, or snack. Eat them for breakfast, dessert or midnight nosh. Whenever, wherever%u2026..YUMMY YUMMY YUM!%u00a0
Happy hump day!%u00a0
-C
Lettuce Wraps%u00a0
Ingredients
Use whatever you want%u2026 but this is what I included in mine
Green leaf lettuce
Shredded red cabbage
shredded %u00a0beets
shredded carrots
%u00a0thinly sliced tomato
thinly sliced red pepper
thinly sliced red onion
hummus
avocado
With each wrap, take a large lettuce leaf and cut out the crunchy rib.(you can slice it up thinly and add to wrap. Smear %u00a0leaf with hummus and smashed avocado, then layer on a bit of each of the veggies. Wrap or roll leaf in on the veggies and stick a toothpick in center to keep from unrolling.%u00a0
Place on a plate and eat or share%u2026 Extras are fantastic to have in the fridge!
THE LOVELY CRAZY
January 26, 2020 by maximios • Blog
Whatever you do, do not turn on your oven this weekend! But I guess if you have air conditioning and don’t mind cranking it… well then go for it. And can I come stay with you?
But for the rest of us doing this weekend without the old A.C., we need to feed ourselves, feed ourselves without any fire because 100 degrees is no joke and any added heat from anything will likey tip us over the edge. I am already so close to that edge and it’s a long way down..(Just ask the mr, he could tell you a thing or two about heat and me.. not good)
Enter hummus and veggies.
You can’t really go wrong with a good hummus and veggies meal situation and sometimes it’s all that can be right. I for one could eat bowls and bowls of hummus, and sometime do, so this is not a stretch for me. Especially this hummus. I knew I would like it, but man, was (was because I ate it all) it freaking delicious. The sunflower seeds really did it for me, gave it a little something extra, like a freshness that is still creamy and earthy, but is not quite, I don’t know, dark as tahini? %u00a0It’s kind of hard to explain without having you taste it (so make it and you tell me)%u00a0%u00a0Don’t get me wrong, I love tahini, but sometimes you just %u00a0got to mix it up. (Plus sunflowers seeds are dirt cheap. Tahini is not nearly as cheap so bonus there too.)%u00a0%u00a0Maybe its because the sunflower seeds bring the sunshine to your mouth. A sun filled mouth of pureed seeds and beans.%u00a0 Yup, that’s what it is.
So here ya go, a no heat meal (or snack or spread).%u00a0We got this.
The stuff. %u00a0Cooked chickpeas (no need to cook your own, canned is a okay), sunflower seeds, a lemon, a few cloves of garlic, salt, pepper, a little water, and some herby green like parsley or cilantro.%u00a0
Hummus is pretty basic, it’s just stuff blended up, but because we are starting with raw sunflower seeds, we need to really bend the shit out of them until they turn into a paste, so do that, which is going to a take about 8-10 minutes. Then once its pasty, add in the garlic and the juice of the lemon and blend until its all smooth.
Could almost stop here at this point. Sunflower seed goodness all emulsified. Taste it, it is so good.
Now add in the chickpeas and a pinch of salt and pepper.
Blended until smooth with a little drizzle of water to give just the right consistency. %u00a0And that’s it.
Pile a bowl full enough that you can call it dinner them top with a good amount of fresh herbs. Serve with chopped up fresh veggies or whatever you like and we are good to go.
Creamy, dreamy sunflower hummus, no heat required!%u00a0
Stay not melted!
-C
Makes about 2 3/4 cups
Place the sunflower seeds in food processor and turn on until seeds turn into a paste, which will take about 8-10 minutes. After every few minutes, scrap the sides down to make sure it all gets blended. Once the seeds reach paste consistency,%u00a0add in the juice of the lemon and the garlic. Blend until smooth. Last off, add in the chickpeas and a pinch or salt and pepper and blend until smooth, adding %u00a0in a tablespoon or two of water to get the hummus to the consistency of your liking. Once blended taste and check for seasoning (add more salt and or pepper if needed)%u00a0
When the hummus is done, scrape into bowl(s), and top with lots of fresh herbs and a sprinkle more of sunflower seeds. Now eat it. Eat with veggies, with bread, with pretzels, or with a spoon (or finger). Do what you need to do.
%u00a0Any left over, if there is any, can be store in the fridge for 2-3 days.%u00a0
I eat a lot of hummus. Like a lot. Every day, all day long. (seriously, I am always snacking on veggies dipped in hummus) So I am sorry to all around me that my breath always smells.. (I blame all the garlic in the hummus.)
Recently, during a particularly browsey grocery shop, I ended up in the hummus case (I always end up there) and found a new hummus flavor.%u00a0 Pineapple jalapeno, WHAT.%u00a0 I grabbed it right then and there, convinced that hummus gods were rewarding me for all of my hummus eating and have made me my very own flavor.
Got home, tossed all the groceries into the fridge and busted open the new hummus, a bag of carrots, and went at it. Oh man, it was good.(to often the store bought hummus flavors are not so great) The flavors were all there, sweet and spicy, and creamy.%u00a0 It was fantastic, I ate almost all of it and I knew I had to make my own.
And I did and you know what, it was even freaking better! (Fresh it the best!)
So If you are a hummus person of any kind, this is a fantastic exciting flavor that will make you all sorts of happy.
The stuff for the hummus:%u00a0 chickpeas, tahini, olive oil, garlic, and salt and pepper. And for flavor add ins,%u00a0 fresh pineapple and a jalapeno pepper.
Chickpeas (rinsed and drained) go into the food processor with some tahini, the juice of the lemon and salt and pepper.. The garlic I actually pulsed in the processor first (to avoid big raw hunks) and some olive oil are also going in on this.
Blended until a smooth, creamy perfection.
Now for the fun stuff. Dice up the pineapple and remove seeds (or not) from the jalapeno and dice that up too
Toss it all (minus a few little pieces of garnish if you want) into that creamy dreamy hummus.
Pulse pulse pulse until the chunks of stuff are all incorporated . Make it super chunky or super smooth, up to you. I like mine kinda chunky, but not too chunky, if you know what I mean.
Into a big bowl, topped with a few little diced up pieces of jalapeno and pineapple, you know, for prettiness. And lots of cracked pepper.. Lots.
Now eat. With whatever ( I like veggies or just give me a spoon, Ican eat hummus all by itself)
Hummus for life!
-C
Makes about 2 1/2cups
Rinsed and drain chickpeas. Add garlic and a little olive oil to the food processor and pulse until the garlic is a little minced. Add in the drained chickpeas,%u00a0 tahini, a sprinkle of salt ans pepper, the juice of the lemon and another tablespoon of olive oil and blend until smooth.
Dice up pineapple into smaller chunks and remove seeds (if you want) from the jalapeno and chop that into smaller pieces . Add to the hummus and pulse until combined. You can leave it chunky or blend until smooth. Just stop blending when you reach you desired consistency . Garnish with more chopped pineapple and jalapeno and lots of freshly ground pepper.
Serve with whatever you eat your hummus with.
Store left over (there probably won’t be any) in a container in the fridge.
Yesterday I spent the entire day (ok maybe not the entire day), but a the better part of the afternoon defrosting my freezer. Sure, I do the occasional chip chop here and there, just enough from around the freezer door so it will close, but ever few months I notice that everything in the fridge is not staying cold and that the freezer is not freezing stuff. Thats when I know its for real time to defrost. So a few days ago when I noticed my bananas were turing to liquid in the freezer, I knew it what I had to do%u2026.Completely empty the fridge %u00a0and melt/hack away the 2-4 inches of ice build up that accumulated. It is such a freaking pain in the ass.So on this defrosting day, I took all the stuff from the freezer, stuck it in a cooler, and the rest of the stuff, which is basically all veggies, I just tossed on the table.%u00a0As I am hacking away with a metal spatual, a wooden spoon, and a constant rotation of pots of boiling water, I was thinking about dinner. I figured I might as well just eat up as much of the veggies as I could, you know, so I didn’t have to put them back in the fridge. And also, I was getting pretty annoyed because this particular defrosting session was taking way longer the anticipated, which made making dinner seem like another pain in the ass. %u00a0I figured I might as well just eat everything that is already out on the table, which pretty much narrowed down the “whats for dinner” conversations because it was already all over the place. And so dinner was a humongo salad for me, and for the mister, I made him a monster of a veggie sandwich. (my salad was exactly the same stuff as the sandwich, minus the bagel) Easy, fast, super duper yummy, pretty and piled so high with tons of veggies that the fridge is pretty much empty now.%u00a0
Look at the is beast. I don’t call it a monster sandwich for nothing.
The stuff included in this monster veggie sandwich..
Romaine lettuce, tomato, avocado for there is not real sandwich without them. Thinly sliced radishes, cucumber,a and onion for nice crispy crunch. Shredded beets, carrots, and purple cabbage to give %u00a0more crunch and a bit of sweetness. Then of course there needs to be something pickled, so I used banana peppers cause they are the SHIT!! And lastly some hummus for a nice creamy finish (plus a bit of protein) and yellow mustard because mustard on everything is just right. %u00a0Heres to a mountain if goodness that is no longer in the fridge! Served with a another mountain of roasted parsnips and carrots (more stuff from the fridge) and a tall glass of iced tea.
Lucky that today is farm share pick up cause the fridge is pretty much on empty.%u00a0
Yea it’s Thursday!!!!
-C
A Monster Veggie Sandwich
Note. This is just a guide.. Feel free to use whatever veggies you fancy.%u00a0
To assemble. Ready your bread.. Toast if you want, and stick it on a plate
On either side, smear the hummus and the mustard. %u00a0
Pick a side, start to stack by evenly disrupting veggies on top of veggies. Place the second piece of bread on top and %u00a0giving a little smooth to keep it together.
And go at it. Cut in half or don’t. Have a napkin or a long sleeve ready to wipe your face.
So maybe this might seem a little out of your normal food routine, but why not try it? Trust me%u2026.you will love it and everyone you make it for will think you are a number 1 badass too.
Notes…. I used white beans, but I have also done this with chick peas and lentils. All are fantastic. Also, I did not peel my beets because I never do.(I do not peel anything the skin is full of goodness and I love the taste) If you don’t want to eat the skin, then peel them.%u00a0
Cabbage is cut into inch thick slabs%u2026 I like to us the inter most part of a cabbage head cause I like the core. But use any cut that you want. %u00a02 beets are chopped into chunkers and both the cabbage and the beets are placed on a lightly oiled baking sheets, seasoned with salt and pepper, %u00a0and stuck into the oven for 20-25 minutes at 400 degrees.
And now I am #1
Happy Wednesday… Keep it good!
-C
Beet and Bean Cabbage Steaks%u00a0
Makes 2 Thick Cut Steaks
Preheat Oven to 4oo degrees
Cut two 1 ish inch thick rounds of cabbage from the widest part of the head. Place on a lightly oiled baking sheet. Chop beets into chunks and toss on same baking sheet.(Peel if you want) Sprinkle everything with salt and pepper. Stick into oven for 20-25 minutes or until the beets and cabbage %u00a0are tender. Remove veggies from oven and place roasted beets into a %u00a0blender (or bowl if using a hand blender) but leave the cabbage on the baking sheet. Add the white beans, the juice of half a lemon, and salt and pepper to the beets and puree until smooth. Scoop equal amounts of the mixture to each cabbage steak, sprinkle with pepper and place back into oven for another 5-10 minutes to give the beans and beets a nice crunchy crust (You can skip this step if you don’t want to be crusty)
Remove from oven, stick on a plate and drizzle with mustard%u2026.Fork and knife are good ways to eat it, but eating it with you fingers makes less dirty dishes.
All week long I have been hearing about this big game going on this weekend, something to do with a ball and running up and down a field%u2026.not quite sure, but I think it might be a big deal to some people.(I know it’s the Super Bowl, and I have heard about some deflated balls, but that’s the extent of my knowledge) %u00a0I have also have been hearing a lot of party planning around this game, food planning, which is something that I do understand. So I wanted to bring a party snack to the mix, and because of my addiction, my mind goes straight to vegetable. I know that there is traditionally a lot of meat, cheese and hot sauce at these said parties, and that’s totally cool, but I think everyone wants to have a least one awesome meatless cheese-less piece of food to snack on during half time. %u00a0So I give the people what they want.%u00a0
So simple, fast and easy to make. Tasty and healthy as can be. Grab and eat with you hands%u2026. and nice to look at. We got the whole package here. %u00a0%u00a0
Make for lunch, dinner, party, or snack. Eat them for breakfast, dessert or midnight nosh. Whenever, wherever%u2026..YUMMY YUMMY YUM!%u00a0
Happy hump day!%u00a0
-C
Lettuce Wraps%u00a0
Ingredients
Use whatever you want%u2026 but this is what I included in mine
With each wrap, take a large lettuce leaf and cut out the crunchy rib.(you can slice it up thinly and add to wrap. Smear %u00a0leaf with hummus and smashed avocado, then layer on a bit of each of the veggies. Wrap or roll leaf in on the veggies and stick a toothpick in center to keep from unrolling.%u00a0
Place on a plate and eat or share%u2026 Extras are fantastic to have in the fridge!