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After going out for lunch with my friends yesterday, I was REALLY craving some hummus because I had the most amazing hummus sandwich. Unfortunately, I didn’t have any tahini at home so I tried to make some substitutions!
Fortunately, it came out wonderful and sooo delicious and rustic feeling, it’s one of my favourite things I’ve made in a while!
It’s fantastic sitting underneath some chicken breast, or as a dip with some veggies!
- 2.5 cups (or 1 can) of cooked chickpeas
- bunch of cilantro
- 2-3 garlic cloves
- juice of half a lemon
- 2 tablespoons greek yogurt
- salt & pepper
Throw EVERYTHING together in the processor and PUUREEEEE!!!!! But you might wanna add the chickpeas gradually and some water if it doesn’t seem to wanna come together. Store in an airtight container in the fridge for up to 5 days!
Preheat oven to 450° F. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.TIP: I used a cupcake tin to hold the tomatoes together while baking!
Nutritional information per serving (half tomato): 46 calories; 3.3g total fat; 0.9g sat fat; 3mg cholesterol; 125mg sodium; (via waiteloss)
18 white mushrooms, stems pulled out and chopped fine and caps reserved (71)
1/2 cup finely chopped shallots (58)
2 garlic cloves, minced (9)
1/3 cup fine dry bread crumbs (153)
1 large egg yolk, beaten lightly (54)
1/4 cup fresh parsley leaves, washed well, spun dry, and minced (5)
1/2 teaspoon dried basil, crumbled (0)
2 tablespoons freshly grated Parmesan (43)
Preheat oven to 400°F.
In a small bowl soak tomatoes in hot water to cover 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine.
Lay mushroom caps, stems removed, face down on baking sheet either lightly sprayed with cooking spray or parchment paper. Bake them approximately 10 minutes, or until their liquid puddles underneath. Remove from the oven. Carefully pour off liquid that has gathered in the bottom of the pan, and then again, carefully, turn mushroom caps over so they are ready to be filled.
In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems, shallots and garlic, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt and pepper to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish, or the same parchment-lined pan you’ve roasted your mushrooms in. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.
(1/2 tablespoon extra virgin olive oil for greasing pan) (60)
1 small eggplant, peeled (110)
1/2 medium zucchini (16)
2 portobella mushrooms (88)
1/4 red onion (28)
1/4 tsp salt (0)
2 cloves garlic (8)
1 roasted red pepper, from jar (35)
2 tablespoons grated fat free Parmesan (20)
Method: 1) In a large bowl, whisk together all the chickpea flour, water, salt, and 1 tablespoon oil until there are no lumps. Preheat the oven to 450 degrees F and allow the batter rest for about 30 minutes while you prepare the toppings.
2) Thinly slice the eggplant, zucchini, mushrooms, and onion. Lightly coat a large pan with olive oil spray, and cook the vegetables in batches until soft, sprinkling sparingly with salt. As they are done, remove the vegetables to a plate or bowl, and add more spray as needed. Mince the garlic and cook it for 4 minutes or until softened but not brown. Slice the roasted red pepper, but do not cook it.
3) Coat the pizza pan with the remaining 1/2 tablespoon olive oil, and pour in the farinata batter. Bake in preheated oven for 20 minutes. Remove the farinata from the oven, and (being careful not to burn yourself) top with garlic, cooked vegetables, and roasted red pepper. Sprinkle parmesan cheese over the top, and return farinata to oven for 5 minutes more.
4) Allow to cool before slicing into 8 pieces. Add crushed red pepper if desired.
1) Chop cauliflower into large florets and place in slow cooker. Add green beans, peas, onion, and ginger. 2) In a bowl, combine vegetable broth and curry paste, and stir until smooth. Pour over vegetables in slow cooker. 3) Cover and cook on high for 2 1/2 hours. 4) Stir in the coconut milk and shredded basil, and season to taste with salt or fish sauce. 5) Cube the tofu and place into serving bowls. Ladle hot curry over tofu to serve.
Makes 4 servings with 262 calories (if made with tofu) or 263 (if made with shrimp)
2 bell peppers halved lengthwise through stem, seeds and ribs removed
2 cups cherry or grape tomatoes left whole, the smaller the better
2 ounces feta cheese, crumbled
10 large basil leaves, torn into pieces
Salt and pepper
2 tablespoons extra-virgin olive oil
1) Preheat oven to 400 degrees.
2) Place bell pepper halves, cut sides up, in a baking dish. If they do not sit straight and level, use a bit of aluminum foil to support them. It’s best if they cook level to keep the tomatoes and cheese inside the pepper.
3) Toss the tomatoes, feta, basil, and olive oil with the salt and pepper in a medium bowl. Fill each pepper with tomato and feta mixture, dividing it evenly among all the peppers. Give the tops another good grind of pepper.
4) Bake the stuffed peppers, covered loosely with aluminum foil, until they begin to soften, about 30 minutes. Remove foil and continue to bake them until tomatoes begin to burst and cheese turns light brown, about 15 minutes more.
5) Remove stuffed peppers from oven, and serve warm with a drizzle of olive oil.
This makes 4 servings, with 160 calories per serving