Wednesday, March 25, 2015

Roasted Garlic White Bean Hummus

Garlic white bean hummus topped with a mixture of roasted tomato, kalamata and castelvetrano olives, fresh mint, cayenne pepper, smoked paprika, and olive oil. Served with oven baked garlic chili tortilla chips.

For the hummus:

1 can white beans, drained and rinsed (reserve a couple tablespoons for garnish)
1 tablespoons tahini
1/4 cup olive oil
1/2 clove of garlic (use more if you like, I prefer a mild garlic flavor)
Salt and pepper to taste

For the topping:

1/4 cup oven roasted tomatoes (toss in olive oil, 400 degrees for 15 minutes)
1/4 olive oil
1/4 teaspoon smoked paprika
1/8 to 1/2 teaspoon cayenne pepper (more or less to taste)
2 teaspoons fresh mint, chopped
2 tablespoons chopped olives (I used a mixture of kalamata and castelvetrano)
Reserved white beans

In a blender, combine roasted tomatoes, olive oil, paprika, and cayenne pepper. Blend till smooth. Transfer mixture to a small bowl. Stir in the mint, olives, and white beans. Place hummus in a dish and spoon the tomato mixture on top. 

For the tortilla chips:

I used a vegan garlic chili flour tortilla, cut into triangles and tossed in a touch of olive oil. Spread in a single layer on a cookie sheet. Bake in a preheated 400 degree oven for 5 to 10 minutes depending on your oven. Watch them closely so they don't burn!


Sunday, March 1, 2015

Vegan Cashew Based Cookie Dough Ice Cream

I used the same recipe from my previous cashew based vanilla ice cream post but just replaced the chocolate chips with chunks of Hampton Creek "Just CookieDough"

For the tiny cookies, I rolled 1/2 teaspoon balls of the cookie dough and baked for only 4 minutes in a preheated 375 degree F. oven. I scooped the ice cream into vegan waffle cones and topped it with all natural organic maraschino cherry (free of artificial color) both that I bought at Whole Foods!!!