Recipe: Lentil-Stuffed Delicata Squash

Fall vegetables abound in gardens and farmers markets alike right now, and at the moment we can't get enough delicata squash. It roasts quickly and unlike other squash with tough skin, you can eat the outside -- no peeling required. Combined with caviar / beluga lentils and brown rice, served alongside steamed greens and avocado, and enhanced with a balsamic vinegar-dijon mustard mixture and seasoning -- delicata squash remains the heart of this meal but is so well-accompanied by the other ingredients. This recipe comes together quickly (especially if you have leftover brown rice at the ready to use, which we happened to have on-hand) and is incredibly satisfying and filling, very delicious and very nutritious.Lentils are a staple in our kitchen, and should be for anyone eating mostly or fully plant-based -- they're full of protein, fiber and important vitamins (i.e., folate, thiamine, vitamin B6) and minerals (i.e., manganese, iron, phosphorus, potassium, copper) and are a versatile component of many warm or cold dishes.This serves 2-4 people, depending on appetites. Also makes for great leftovers!

Lentil-Stuffed Delicata Squash

Serves:

2-4

Ingredients

• 2 delicata squash

• 5 oz greens (a few large handfuls)

• 1/2 cup dry beluga lentils, rinsed

• 1 cup cooked brown rice

• 1 avocado, thinly sliced

• 2 tbsp chia seeds

• 2 tbsp good quality balsamic vinegar (best if aged and a bit thick)

• 2 tbsp dijon mustard

• 4 tbsp olive oil

• sea salt or himalayan salt

• ground pepper

• garlic powder

• cayenne powder

• hot sauce

Instructions

1. Preheat toaster or regular oven to 410 F. Line a baking tray with parchment paper.

2. Wash the squash and pat dry. Cut the very ends off of each, and slice lengthwise down the middle. Place on the parchment paper / baking tray skin-side down.

3. In a small bowl, whisk together balsamic vinegar, dijon mustard and olive oil.

4. Brush the dressing onto the top of each squash (you'll have leftover liquid). Season with a little salt, pepper, garlic and cayenne to taste.

5. Bake the squash for 20-30 min, or until a fork shows it's soft.

6. Cook the lentils in a small pot on your stovetop (typically estimate about 2 cups of water for 1/2 cup of dry lentils, simmered for 20-30 minutes or until the liquid is absorbed and lentils are tender but firm).

7. While the lentils are cooking, steam your greens using your preferred method (i.e., bamboo steamer, metal pot steamer, etc.).

8. Once the lentils are done, add the cooked brown rice and chia seeds into the pot of lentils and stir. Add a few drizzles of leftover dressing to the mixture, along with seasoning, and stir to combine.

9. Plate the squash and scoop the lentil-rice mixture into each to fill. Add steamed greens and avocado to each plate, and top with a drizzle of remaining dressing, salt and pepper to taste and hot sauce to taste.

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Recipe: (Yet Another) Avocado Toast with Hummus, Tomatoes and Not-Goat-"Cheese"

Heidi Ho Organics' live-cultured "ne chèvre" is our new favorite topping/addition to many veggie-full meals. It's very creamy and mildly savory and tangy, not unlike actual goat cheese, and therefore very versatile. Good vegan "cheese" is getting better each year, and Heidi Ho (Portland-based!) products are an excellent option in the mix.Above, it is pictured with sliced green zebra cherry tomatoes, layered over smashed avocado and a good schmear of lemon King Harvest Hummus (also Portland-based) on vegan, gluten-free seeds & grains bread by Little Northern Bakehouse. Topped with plenty of chili flakes, himalayan salt, pepper and garlic. Perfect for breakfast, lunch, dinner, snack time -- take your pick! What you get is a filling, incredibly nutritious and delicious meal or snack (that also happens to be gluten free and vegan).Save

Recipe: Another Avocado Toast

Between geeking out over the (quality! inexpensive! plant-based! delicious!) food in Portland since moving here earlier this month, the unpacking process and being busy with work -- we've barely cooked at home yet. Highly unlike us! But yesterday, our new toaster oven came in the mail which inspired avocado toast today. Counts as cooking, right?The (general) recipe: Layers of whole grain bread, Kite Hill chive cream cheese (dairy free), avocado, salt, pepper, garlic, heirloom tomato and super spicy green s'hug hit the spot.(I keep seeing some groanings online about avocado toast recently... too trendy, too simple, too overdone, too whatever. To that, I say it is easy, versatile, simple (simple is good!), delicious and super healthy. Just so all around good. Avocado toast forever!)SaveSave

Spicy Sesame-Peanut Buckwheat Noodles with Julienne Vegetables and Roasted Tofu

Peanuty, sesame-tinged sauces so nicely compliment a tangled plethora of vegetables and noodles. And the flavors can be be wonderfully varied by by playing around with ingredients and quantities. I think I make it a little differently every time, but it never disappoints!A few years ago, I shared a recipe for cold & spicy sesame salad, and I recently made a slightly tweaked version of it: Spicy Sesame-Peanut Buckwheat Noodles with Julienne Vegetables and Roasted Tofu (vegan + gluten-free). I made the sauce very similarly, but modified by using rice vinegar, toasted sesame oil and adding in a tablespoon or two of Sambal hot sauce instead of a fresh hot pepper (which I didn't have on hand). I also made about 1.5x the amount in the original recipe.For the veggies, I had a ton of julienne vegetables. I often tend to roughly chop or dice, but thought it might work well to mirror the cut of the vegetables to be more similar to the noodles accompanying them, allowing for consistent fork-twirling when consuming. My OXO serrated peeler did the trick for ribboning the zucchini, carrots and cucumbers, and I thinly slivered everything else by hand.For the noodles, I used 100% buckwheat soba noodles by Eden Foods. Buckwheat has so many great qualities: it tastes wonderful, should be tolerated in people with gluten sensitivities as it is not actually wheat-based (though it's always best to assess carefully on an individual basis), high in good-quality protein (including all essential amino acids), and high in flavanoids (especially rutin) - among much more. It can be a little finicky to cook though, so make sure you have plenty of water in the pot to prevent the noodles from clumping together.In total, this fed 3 of us with plenty of leftovers remaining.Hot or cold, freshly made or as leftovers - this recipe doesn't disappoint!Recipe: Spicy Sesame-Peanut Buckwheat Noodles with Julienne Vegetables and Roasted TofuSpicy Sesame-Peanut SauceWhat You Need:

• 7.5 tbsp soy sauce

• 3.5 tbsp water

• 5 tbsp natural peanut butter

• 2 tbsp toasted sesame oil

• 2 tbsp rice vinegar

• chunk of fresh ginger about the size of a finger tip (peeled)

• 1/2 tbsp honey (NOTE: to truly make this recipe vegan, swap out the honey for agave)

• 1 large clove garlic

• 1 pinch turbinado sugar

• 2 tbsp Sambal hot sauce

• 1/4 cup peanuts

What You Do:

• Blend all ingredients (minus the peanuts) in a food processor or blender. Taste, and adjust flavor by adding more of whatever you want. Add in peanuts and pulse to a coarse consistency.

Roasted TofuWhat You Need

• 1 package organic tofu, drained (firm is ideal; if using something softer, press it between several paper towels for a minute or two to extract more moisture)

• A few tbsp of spicy sesame-peanut sauce

What You Do:

• Preheat oven to 400

• Slice tofu into small, thin squares/rectangles

• Cover a baking sheet with tinfoil

• Spread a few teaspoons of sauce over the foil, and place tofu in an even layer on top of it

• Drizzle more sauce over the tofu to lightly coat, spreading with a spoon or your fingers to cover

• Bake until the tofu and sauce begin to brown and dry

• Turn broiler on to high, closely watching to avoid over-scorching, and broil the tofu for another minute or so

• Remove tofu from oven and set aside

Vegetables + NoodlesWhat You Need

• 2 zucchini

• 2 large carrots

• 1/2 head purple cabbage

• 2 yellow peppers

• 1 large bunch of dino kale

• 2 cucumbers

• 1 bunch scallions

• A few tbsp water

• sesame seeds

• 16 oz buckwheat noodles

What You Do

• Slice the vegetables into very thin strips (try using a serrated peeler to make this easier, still using a knife for the kale, peppers and cabbage); use the middle third of the scallion and thinly slice into rings

• Set the cucumber and scallions aside

• Heat a large pan over medium heat and add a spoonful of the spicy sesame-peanut sauce

• Add vegetables to the pan along with a couple of tablespoons of water to cook until all begins to soften; cover to steam, lifting the lid to stir as needed

• Cook the buckwheat noodles, drain and add to the pan of vegetables; turn the heat off

• Add more sauce to the vegetables and noodles, add in the cucumber, and gently toss to combine

• Top with tofu, scallions, sesame seeds and more sambal hot sauce, and serve + eat + enjoy!

Southwest Chopped Salad Platter

Salads full of bright, fresh vegetables don't need much help in the beauty department - but there's something about laying out all of the components on a platter that adds a bit of elegance to the presentation.This Southwest Chopped Salad Platter - kind of like an elevated taco salad - is nutrient-packed and very satiating. Definitely substantial enough to be a main dish. There's nothing boring about this salad, with so many different flavors and textures complimenting each other. And the "chopped" preparation lets you fit lots of those different components into a single bite. Also, unlike some salads, it's also REALLY good leftover the next day!Two quick notes on the ingredients:- The corn, sweet potatoes and "meat" can be served warm on the salad, or at room temp or chilled - whatever you prefer.- I've been trying and testing different store-bought meat replacements to know what to reach for when the mood strikes and what to recommend when asked what brand/type I like best. Typically, I'm not a huge mock-meat fan (I do not put straight up tempeh, which is my favorite, or tofu into that category, as those are "whole" foods unto themselves and not transformed to be like something else) - but there are a few exceptions that I think are fun to enjoy once in a while. My biggest conditions are that it be non-GMO and/or organic, and as minimally processed as possible. Having tried many, many varieties - Lightlife Smart Ground Mexican is a pretty stellar ground beef/turkey replacement. It's already a bit seasoned, but you can doctor it up more yourself (as I did). The texture is great - not mushy blobs, as some similar products tend to be. Definitely recommend this one!Recipe: Southwest Chopped Salad Platter (makes about 4 servings as a main dish)What You Need (approximations!):

• 5 large handfuls/cups of greens (try and mixed baby greens blend of kale, spinach and chard), chopped

• 1 cup quartered cherry tomatoes

• 1 large or 2 small avocados

• 2 cups sweet corn (ideally fresh or frozen)

• 1 large sweet potato, diced

• 1 green pepper, diced

• 1 14 oz. can black beans, rinsed and drained

• Optional: 1 package of Lightlife Smart Ground Mexican (can omit, or replace with tempeh or something else you prefer!)

• 3 garlic cloves, minced

• 1 small shallot, minced

• 2 limes

• fresh cilantro

• chipotle pepper (dried/ground for seasoning)

• 2 tsp honey

• 2 tsp coconut oil

• 4 tbsp olive oil

• 2 tsp Vegenaise (vegan mayo)

What You Do

• Note: If arranging ingredients on a platter like in the photo, simply place into piles or rows. Otherwise, just toss it all into a bowl!

• Preheat oven to 400 degrees F.

• While the oven is preheating, prepare the vinaigrette. Combine about 1/2 clove of minced garlic, a few shakes of chipotle pepper, a small pinch of salt, a bit of ground black pepper, the honey, the mayo, about 1 tbsp finely chopped cilantro and the juice of 2 of the limes in a small bowl. Mix. Then, whisk in the olive oil. Cover and set aside.

• Toss the diced sweet potato with the coconut oil and about 1 clove of the garlic. Spread out on a baking sheet lined with foil, and bake until tender and browning (about 20 minutes or so).

• Heat the corn in a skillet over med/high (add a drop of oil if needed/desired), stirring to warm through. Season with chipotle pepper to taste. A few good shakes should do the trick.

• Heat whatever meat replacement you're using (if using) according to the instructions on the box. I heated the Lightlife Mexican Smart Grounds with 1-2 tsp olive oil over medium heat, along with one clove of minced garlic and the minced shallot.

• Arrange each ingredient on a platter or toss all into a large bowl. Sprinkle some cilantro over the top. Serve the dressing on the side!

TLAT (tempeh, lettuce, avocado, tomato) Sandwich

That may not be the prettiest photo, but it is a pretty delicious sandwich. One of my absolute favorite vegan (or any, for that matter) sandwiches, actually. Take your average BLT and swap out the bacon for some tasty (and MUCH healthier) tempeh and throw in some avocado, all sandwiched between two nutritious slices of spelt bread - and you're good to go. For a side, a simple salad is perfect.Did you know that tempeh is perhaps the most nutritious form of soy you can eat? Because it's fermented, it naturally contains probiotics - which are powerful in helping keep your gut happy and healthy. (Side note: organic and non-GMO is particularly important when consuming soy foods, so the same holds true for tempeh.) All the more reason to start eating more of it - and this sandwich is a great vehicle!Recipe: TLAT (tempeh, lettuce, avocado, tomato) Sandwich (makes 2 sandwiches)What You Need

• 4 slices of spelt bread (try Rudi's!)

• 1 large tomato, thinly sliced

• red or green leaf lettuce, with 4-6 large leaves torn off

• 1 avocado, cut in half and cut into thin slices

• 6 oz package of organic tempeh (Lightlife Organic Smoky Tempeh Strips are amazing! Or buy an unseasoned variety and make your own marinate - try a little tamari, garlic, chipotle pepper and South African Smoke Seasoning from Trader Joe's)

• 2 tbsp Vegenaise (try the Pesto Vegenaise, or buy a plan variety and season it yourself with some garlic, onion and chipotle powders to taste, along with black pepper and a pinch of salt)

What You Do

• Add about 2 tsp of olive oil to a large pan/skillet and heat over medium-high. Cut the tempeh strips in half (so each is about 3 inches long), and place all in the pan. Cook for about 5 minutes, or until lightly browned on one side, and then flip each piece and do the same on the other side. When done, remove and place on a paper towel.

• Very lightly toast the bread so it's just firm to the touch.

• Compile your sandwich! After some trial-and-error, the easiest order of things seems to be: bread, mayo, tempeh (use half the strips for one sandwich; layer them across the bread slice in one direction, and then the other direction in a second layer), tomato, lettuce and then smush the avocado into the other bread slice. "Close" the sandwich, slice and you're ready to go!

Creamy Corn and Kale Chowder

Happy New Year, dear readers!It feels fitting to start off with a steamy soup recipe, given the uber-wintry weather so many are withstanding right now.To me, "chowders" are one of the rare hot soups that are synonymous with both summer and winter (and everything in between). While hot soups may be at times eschewed in the summer, clam or corn chowder seem to remain a belly-warming staple devoured on even the toastiest of summer days. When I think "clam chowder," two opposing things automatically come to mind: summer evenings by the shore, and winter ski day lunch breaks.I ultimately made this vegan creamy corn and kale chowder for a New Year's Eve get-together of friends. It's a combination of many things: velvety creaminess without being heavy or too rich, a touch of sweetness from the corn, heartiness from potatoes (what's chowder without potatoes?), a burst of green from chopped kale and a punch of spice from red pepper flakes and chipotle pepper. I'm contemplating making it again in the next week as we (even here in Arizona!) make our way through some chilly winter temps (though not nearly as chilly as some other parts of the country - hope you're all staying as warm and toasty as possible!).Recipe: Creamy Corn and Kale Chowder (serves 6-8 depending on hunger levels and want for leftovers!)What You Need:

• 1 tablespoon olive oil

• 1 sweet/yellow onion, finely diced

• 2 garlic cloves, minced

• 1 bell pepper (preferably orange or yellow)

• 6 red potatoes (each being about the size of half an average fist - so use more or less depending on the potato size)

• 1 large carrot, finely died

• 4 cups low sodium vegetable broth (I love Whole Foods 365 brand low-sodium)

• 4 tbsp Better than Bouillon Vegetable Base (sold on Amazon and at Whole Foods and other health food stores)

• 2 cups water

• 2 cans light coconut milk (don't shake - the creamier part will be on top, separated from the water)

• 1 large handful of cashews (I used raw cashew pieces)

• several large handfuls of kale (I used baby kale), chopped

• 2-3 scallions/ green onions finely sliced, plus more for garnish (optional)

• 3 tbsp cornstarch

• 3-4 cups corn (I used organic frozen - from Costco! - which worked beautifully, but fresh off the cob would be great too!)

• red pepper flakes, chipotle pepper (dried seasoning), dried thyme

What You Do

• Put the cashews in a small bowl and pour in enough water to cover. Let sit for 1 hour (longer if using whole cashews vs. pieces). Then, drain out the water as much as possible and put the cashews in a high-power blender (Vitamix!) or food processor with 1 cup of the water, the creamy coconut milk poured out of 1 of the cans (it'll be about 1/2 the can; the water at the bottom can then be discarded) and the cornstarch. Blend until as smooth as possible, and then set aside.

• Drizzle olive oil around a large pot heated over med/med-high heat. Add garlic and onion, sauteing until softened and the onion begins to look translucent (about 5 min). Add the bell pepper, carrot and potatoes and saute for another 5 minutes or so, tossing everything around the pan to combine.

• Pour in the vegetable stock and Vegetable Bouillon Base, stirring until the bouillon mixes in. Add remaining cup of water, cashew blend and remaining 1/2 can of coconut milk (the creamy part off the top; no biggie if you use more of the liquid!). Stir in until combined, cooking on medium heat for a few minutes.

• Taste, and then add seasoning - a pinch of salt (if needed - may not be necessary given the bouillion and stock), lots of black pepper, a few shakes of red pepper flakes and chipotle (depending on how spicy you like it!) and 1-2 tsp of dried thyme.

• Add corn, and turn heat up (never going higher than med-high, and stirring often to scrape the bottom to make sure it doesn't stick too much) until simmering. Then bring heat back to medium, so there are only occasional bubbles. Add kale and scallions, stirring to mix in completely.

• Cover and cook (until the potatoes and carrots are soft, and make sure the corn is cooked if you had used frozen), adjusting seasoning further as needed, stirring periodically. The soup should be fairly thick - you can always add a little more cornstarch or flour to thicken further if you want. Then keep on low heat until serving time.

• NOTE: The cashews can be omitted if needed/desired - if so, replace with another 1-2 cans of light coconut milk (use incremental amounts and keep adding if/as you need).

For serving, chop up some more scallions and thinly slice fresh to top individual bowls. Homemade croutons are also great toppers - slice a baguette or other crusty bread into cubes, spread onto a baking sheet and drizzle with a little olive oil (tossing the bread around to get a touch of oil on each piece), sprinkle with a pinch of salt/ a good few grinds of pepper/ a few shakes of garlic powder, and bake at 375 until lightly browned (keep an eye on it so it doesn't burn).I'd also recommend having some fresh bread as-is (not croutonized) on the side... you're going to want to clean your bowls!

Chipotle-Spiced Lentils & Veggies

Lentils have long been one of my favorite foods (not like I've mentioned that probably a thousand times before already...), and lately I also can't get enough of chipotle pepper - it imparts such a warming smokey heat that really elevates other flavors, and it happens works particularly well with lentils (see Exhibit A here, and consider this recipe Exhibit B!). Combined with fresh garlic and a shallot, gently sauteed and melded with lentils and fresh vegetables, it's all pretty irresistible - and luckily, this happens to be food that's good to fill up on seconds (and then some?)!This dish came together on a weeknight after a long day of work and not wanting to spend a ton of time preparing food. I'll also confess that while pre-made legumes or vegetables don't compare to those that are freshly prepared at home, I used a pre-cooked package of lentils and one of beets from Trader Joe's (both found in the refrigerated produce section). As far as these things go, TJ's is often one of the exceptions to my rule; I think their quality is quite decent.This is a shortcut, easy, one-pan recipe that fulfills those two critical categories: healthy and tasty. And chilled leftovers from the fridge are great for lunch the next day, as is or with some other veggies or a grain mixed in.I'd rather just share the framework for this recipe for chipotle-spiced lentils and vegetables rather than a specific "how to", as it's one you should tweak and make your own based on whatever fresh or leftover veggies / beans/ grains you have on hand to cook. In essence, I started by adding a glug or two of olive oil to a good pan over medium heat, and then 2-3 minced cloves of garlic and one shallot - adding in a gentle shake of dried chipotle pepper just as the garlic and shallots begin to soften. Then in went about a pound of greens (spinach, kale, chard all work beautifully), and a cup or two of roughly chopped mushrooms. Once the greens began to wilt, I added a cup or two of halved small tomatoes, about a cup of cooked beets, and up to two cups of cooked lentils.Whatever you use for main ingredients, remember to taste season as you go - adding more chipotle, cracked black pepper, a pinch of salt, maybe some paprika.One tip for this particular kind of single-pan cooking: use a pan large enough to create vague "sections" where you can sort of designate a spot on the pan for each separate ingredient - understanding of course there will be plenty of overlap (and all should mix together when serving/eating) - but this makes it a little easier to account for different components needing slightly varying cooking times.Spoon into individual bowls or plates for eating, and try adding a bit of Bragg's Aminos on top or some really nice balsamic vinegar. And a touch of a good hot sauce adds a nice kick too. We also enjoyed a small fresh baguette on the side with some peppered and salted olive oil for dipping, and a bottle of red wine.For such simplicity (also maybe because adding a baguette and red wine to just about any meal makes it a bit more French, no?), this still feels deserving of a bon appetit!   

Spiced Lentil Tacos with Pickled Red Onions

Tacos are certainly a year-round food (and one of my favorites), but there's something nice about making them in the summer when you can get some good fresh veggies to really pop as a topping. It's the little things that make a good thing a great thing!Farm fresh crisp red and green leaf lettuce, bright and sweet multi-color mini tomatoes, perfect avocados - so much better than the off-season or bland versions of each. Being that I'm a sucker for anything pickled, I also chopped up some pickled jalapenos (organic! check the labels when you buy a jar - many have gross preservatives and artificial coloring added, so unnecessary - definitely worth buying natural/organic or making your own!) and made some quick pickled red onions (recipe below). And couldn't resist a little Tofutti vegan sour cream on top too. It's funny - I used to be a sour cream fanatic when eating Mexican food. And since cutting out dairy, I really never miss it - a realization that came as a surprise to me. I bought Tofutti sour cream once on a whim to try and see how it was out of curiosity, and found it to be pretty decent. I usually find avocados/guac add enough of a textural creaminess to this kind of food, but once in a while a little Tofutti is a nice add-on too. (end digression)So. We eat a lot of Mexican food for three main reasons: 1) we love it, 2) there are lots of good authentic restaurants in our area, and 3) it's quite easy to have a delicious, satisfying and healthy vegan meal. Go-to simple order: either a burrito or a plate with beans (whole when possible, refried if without lard), rice, guacamole, lettuce, tomato, jalapenos and enchilada sauce. Typically the beans are black or pinto, which is fine by me. But lentils, being one of my absolute favorite foods, make for an amazing, hearty and healthy taco or burrito filler too - though one I have yet to directly encounter in a restaurant.Spicy, seasoned lentils and lots of yummy toppings all wrapped up in a spelt tortilla - this is one for the books!For the Spiced Lentils:What You Need:

• 1.5 c organic green lentils

• 2 large cloves of garlic, smashed and chopped

• 1 small sweet onion, finely chopped

• 1 tbsp olive oil

• 3-4 c vegetable broth (low sodium)

• seasoning to taste (cumin, pepper, chili, cayenne, smoked chipotle)A note about seasoning: Play around with this the spices - types and quantities - and see what your tastebuds prefer. I can't recommend smoked chipotle powder enough! Also, in a pinch, you can use a "pre-made" seasoning packet and doctor it a little if you like - but please only use a packet if you can purchase it at a Whole Foods, Natural Grocer, etc. and look carefully at the ingredient list. Avoid at all costs when it contains all other kinds of garbage (which is what is sold at most grocery stores)!

What You Do:

• In a large pot, heat the oil over medium-high heat

• When hot, add the garlic and onion and saute until soft (about 5 minutes)

• Add the lentils and add seasoning (start with 1 or 2 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked chipotle powder), stir to coat and saute for about one minute

• Add 2 cups of the broth, reduce heat to medium and cover; let the lentils simmer

• Stir occasionally; after about 10 minutes, taste the lentils and adjust seasoning as needed

• Add more broth as needed and continue to cook until the lentils are just past firm - you don't want them to have "bite", but don't want them to be complete mush

For the Pickled Red OnionsWhat You Need:

• 1 large red onion, cut in half and very thinly sliced

• 1/2 c water

• 3/4 c apple cider vinegar (try Bragg's!)

• 1/4 c white vinegar

• 2 tsp turbinado sugar

• 1 tsp salt

• 10 whole peppercorns

• 3 whole cloves

• 1 bay leaf (I used dry)

What You Do:

• Add all liquids, sugar and salt into a small pot and bring to a boil

• Add onions and cook for one minute

• Remove the pot from the heat and add the additional seasonings; let sit to cool slightly for 5-10 minutes

• Pour everything into a glass jar

• It's best to let it come to room temp on your countertop, but if you're in a time crunch, put it in the fridge to chill

• These are best enjoyed chilled, so wait if you can until they're good and cold to eat!

And when making these tacos - don't forget your favorite other toppings. As I mentioned before, I chopped: a few cups of red and green leaf lettuce, a pint of mini tomatoes, a bunch of japaleno slices, 1 avocados, and some fresh cilantro. I also had a good habanero salsa and the Tofutti vegan sour cream to add on as well. And wrapped it all up with Rudi's organic spelt tortillas. Go to town! 

Vegetable & Farro Chopped Salad

Spring in a salad! Hearty, healthy, delicious.You can replace the grain with whatever you prefer, and also play around with the quantity and type of vegetables, dressing and herbs included. So many combinations to be tried!Let's get right to it:Recipe: Vegetable Farro Chopped SaladWhat You Need/Do

• 1-2 cups of cooked farro (cook according to instructions, drain, run under cold water, drain)

• 4 cups of chopped fresh vegetables (raw) - grape tomatoes, peeled and seeded cucumbers, mushrooms (I pulsed each in a food processor)

• 1/4 c scallions, finely sliced

• 1 c of cooked fresh peas (boil in water for about 90 seconds, drain, run under cold water, drain)

• 1 c finely chopped cooked beets (the food processor makes this a cinch)

• 1-2 tsp fresh dill, chopped (or another fresh herb)

• A few grinds of pepper and a pinch of salt

• 4 tbsp white wine vinegar, 1/2 tbsp dijon mustard, 2-3 tbsp olive oil (adjust total quantity of vinaigrette to your preference) - whisked together

• Combine all ingredients - minus the beets and dressing - in a large bowl. Toss with dressing, and spoon the beets on top (the beets can also be mixed in, but will turn everything else pink - but won't impact taste!)

• Leftovers will keep wonderfully in the fridge for about two days

Veggie & Hummus Wedges

Food for Life brown rice tortillas (wheat and gluten-free!) are great for wraps, but are even better sliced into wedges and lightly toasted in the oven into a chewy-and-crunchy (around the edges) "chip." Then you can go to town adding whatever you want on top, and the tortilla provides a light base that's supportive enough to not sog or crack beneath your topping of choice. This is yet another example of a "recipe" that's really just one example of infinite possibilities this can serve as inspiration for - and a pretty tasty (and very healthy) one at that!Without formatting this as a formal recipe, here's a basic description what I used and did - take it as a springboard to create your own! I:

• Sliced 3 tortillas (this makes for a light meal for 2, or a good snack or appetizer) into 6 wedges each, placed them in an even layer on a baking sheet and lightly toasted them in a 375 degree oven for about 10 minutes (just keep a close eye on them - they're done when ever so lightly browned around the edges)
• Diced equal parts tomato and cucumber (de-seeding both first), and tossed them with a pinch of salt, black pepper to taste, and a shake of garlic powder since I for once didn't have fresh garlic on hand
• Finely chopped a few handfuls of Trader Joe's Organic Power to the Greens (a mix of baby kale/spinach/chard)
• Spread a dollop of kalamata olive hummus on each tortilla wedge and topped with a scoop of tomato/cuke or greens, and drizzled some balsamic vinegar on top of each wedge
  • I can't get enough of Napa Valley Grand Reserve Cherry Wood Aged - it's thicker, almost like a reduction, and really just perfect

  • 

    I also added some pesto, though I didn't capture that with my camera - check out Basiltop's varieties - amazing!! I discovered them at a Santa Monica farmers market, and we've been devouring the vegan habanero pesto

Creamy Tomato Basil Sauce with Spinach Linguini & Garlicy Spinach

To start, a note on nuts: while nuts aren't low in calories, they have loads of health benefits. Especially cashews (which do happen to be lower in fat than most other nuts) - they are full of heart-healthy monounsaturated fatty acids, including oleic acids, and essential nutrients like copper, manganese, tryptophan, magnesium and phosphorus. It's a fallacy that foods, like nuts, that are high in fat make you fat. Moderate consumption of nuts is actually great for your body in many ways.

I however am of the "keep the nuts out of my baked goods" camp. I enjoy eating a small handful of nuts once in a while, and I love nut butters. But aside from a making cashew-based vegan strawberry rhubarb cheesecake and homemade nut butters, I haven't cooked extensively with nuts in non-traditional ways. Until last week, I hadn't made any attempts at transforming them into a palatable replacement for heavy cream and other similar dairy ingredients in recipes. I think that's probably because even when I ate loads of dairy, I never really craved heavy foods laden with it - like rich, creamy sauces - so it would be relatively unusual that the mood would strike now.

vegan tomato basil cream sauce

But, I was blown away by how easily and deliciously cashews could be made into a vegan cheesecake and have tasted other wonderful things of that nature in restaurants and bakeries - so that combined with a blame on Pinterest (really... I could waste so much time looking at food photos on there, among other things!), I decided I wanted to try and make a savory tomato cream sauce from cashews.I basically followed Oh She Glows' recipe for this vegan tomato basil cream sauce (and her's was adapted from Vegan Yum Yum), except I added a bit more of each ingredient, as well as a few shakes of red pepper flakes for some heat. I also used a combination of tomatoes on the vine and sugar plum grape tomatoes (ripe, flavorful tomatoes are really key). The sauce made enough to generously cover a pound of pasta.Let me tell you - this is GOOD.For the pasta, I cooked organic spinach linguini to al dente doneness - though any pasta (wheat or gluten-free) would work great with this sauce. And, to get some more veggies in the mix, I sauteed a bag of baby spinach (must buy organic when it comes to spinach) in about 2 tsp of olive oil, two cloves of chopped garlic and lots of black pepper, and served the pasta over that.It's an easy dish that comes together quite quickly, and I was surprised at how good it is. If you don't have a nut allergy and want the sweet-savoriness of a tomato cream sauce without the dairy, this is a fabulous way to go!

Quick One-Pot Chili & Cornbread

This is officially going to be a soup and stew-filled winter. Add to that a sub-category of chili.I hadn't made chili in ages, but the mood struck last week - perhaps inspired by the onset of some chilly weather - so I decided to try out an idea I've been mulling over for a while: a one-pot chili and cornbread dish.Now, I will preface by saying that I fully understand that chili, like stews, is best when it can cook (er, stew?) for a long time. I opted for the quick(er)-fix version last week though in the essence of time. It hit the spot, but I am sure a longer cooking time would allow for a fuller depth of flavor to develop. Just something to keep in mind and/or manage expectations when it comes to a quicker-style chili like this!That being said, it's nice to you know you can throw together a tasty - and SUPER healthy - chili relatively fast in one evening, and if you make it in a pan that is good both on the stove-top and in the oven (e.g., cast iron), it goes from one to the other seamlessly. The cornbread topping is like a savory literal and figurative "icing on the cake"!Consider this recipe more of an approximation. Play around with the spices to your liking, and if you have other vegetables lying around, add them as well/instead - and just adjust the liquid content and seasoning as needed. Here's what I did:Recipe: Quick One-Pot Chili & CornbreadWhat You Need (translation: what I used) for the Chili

• 1 sweet onion
• 2 cloves of garlic
• 1 medium sweet potato
• 1 small zucchini
• 1 cup (approx) baby portobello mushrooms
• 1 yellow pepper
• 1 can (14.5 oz) diced tomatoes (preferably unsalted)
• 1 can (14 oz) tomato sauce (preferably unsalted)
• water and/or low-sodium vegetable stock, as needed
• cumin, chili powder, cayenne pepper, salt & pepper - all to taste
• 2 cans of beans (I used the Simple Truth organic tri-bean blend sold at Fry's - their organic offerings have been getting much better lately!)

What You Need for the Cornbread

• 1 c cornmeal
• 1 tsp baking powder (note: if you don't live at a high elevation, you might want to up this to 1.5 tsp)
• big pinch of salt
• big pinch or turbinado sugar
• 3/4 c unsweetened coconut milk
• 1/8 c unsweetened applesauce
• 1/8 c canola oil

What You Do

• Finely dice all veggies and very finely chop the garlic.
• Heat a large oven-proof pan (e.g., cast iron) on the stove over medium heat and add a glug or two of olive oil (told you this recipe includes very precise measurements...)
• Add all of the vegetables (not the canned tomatoes) to the pan and sautee for at least 15 minutes
• Once the veggies begin to soften (the potatoes will take the longest), add the cans of tomato and seasoning. Try starting with 2-3 tsp cumin, 1 tbsp chili powder, a big pinch of salt, a lot of pepper, and a shake or two of cayenne depending on how heat-tolerant you are!
• Stir and add water/stock if you want to thin the consistency at all
• Bring it to a gentle simmer, and cover - cook for about 20 more minutes (or until potatoes are softening), stirring and tasting periodically and adjusting the seasoning if needed
• Preheat the oven to 400
• In a small bowl, whisk the cornmeal, baking powder, salt and sugar together - then stir in the coconut milk, applesauce and oil until all are thoroughly combined
• Turn the heat off under the chili, and use a spatula to spread/dollop the cornbread mixture relatively evenly over the top of the chili - the chili doesn't need to be entirely covered, but try and keep the thickness of the batter as consistent as possible
• Bake for about 30 minutes, or until the cornbread is golden brown around the edges and starting to crack; it'll be firm to the touch
• Remove from the oven and let it sit for 5-10 minutes before serving... then enjoy!

DIY Whole Grain Dijon Mustard

And now for DIY recipe numero uno.I lurve mustard. All kinds, and the spicier the better. The kind of spice/heat from mustard seeds is one of my favorites - similar to wasabi - I love that sinus-clearing, head rush of heat versus a mouth-scalding burn (which I used to not be able to tolerate at all, but have actually come to love flavorful hot peppers that do that too!). Grocery store chains and local markets usually have a great variety of mustards to buy, but when browsing the spice aisle of the new-ish Natural Grocers store here in Prescott, spotting yellow and brown mustard seeds at a crazy low price made a lightbulb go off over my head... make mustard from scratch!So simple, so worth it. This is a super basic recipe. So much so that I am not sure if this even meets true "recipe" qualifications - it's that minimalistic. I played around with ingredient ratios, and this seemed to balance out the best. The mustard is spiciest right after the preparation process is complete, and I know the spice factor can mellow out over time... but just wait and see if you can make the mustard last long enough to get to that point (we haven't). A good, grainy dijon mustard is such a great, multi-purpose kitchen staple - mix it into vinaigrettes, use it as a marinade, spread it on sandwiches, dip veggies and pretzels into it (highly recommend Trader Joe's pumpernickle variety) - you'll use it up in no time. Make some and keep it for yourself, and make extra to give as a gift for a mustard-loving pal.Homemade pretty much always wins, and certainly when it comes to a whole grain dijon mustard, homemade / DIY takes the cake!Recipe: DIY Whole Grain Dijon MustardWhat You Need:

• 1/2 c dry white wine
• 1/2 c good white wine vinegar
• 1/4 c brown mustard seeds
• 1/4 c yellow mustard seeds
• a few grinds of black pepper
• 1/2-1 tsp salt

What You Do:

• Mix all ingredients in a small jar or bowl
• Cover container with plastic wrap to seal
• Let covered container sit on your counter (not in direct sunlight) for 2 days - you'll notice that the seeds will absorb the liquid
• Pour mixture into a small food processor, and grind/blend to desired texture - leaving some grainy-ness is best!
• Store in an airtight container in the refrigerator (I think it should keep for at least a few weeks)

  

Let Your Fruit Flag* Fly!

Speaking of World Vegetarian Day / Vegetarian Awareness Month - our afternoon yesterday was veggie-filled. We were fortunate enough to get an up close and personal tour of a local friend and Thai-restaurant-owner's home garden, which was pretty spectacular and gave us major plant envy. He was even so incredibly kind as to send us away with a very generous sample of some of his 14+ tomato varieties (many heirloom), as well as several Thai and other hot peppers, some Italian plums, concord grapes, an heirloom spinach, and more:

(*hence the title of this post... the way all of the produce looks in this photo from how we laid it out made me think of a flag!)

The yellow tomatoes in the center of the photo are particularly interesting - their skin is soft and a little fuzzy, like a peach - we'd never seen that before. The spinach was also really unique - we took a bite and could only describe it as "super spinach" - it's a thicker, denser spinach than the typical variety, with more flavor and substance. It was also my first time tasting a fresh concord grape... OH my. Absolutely and immediately one of my favorite fruits. Now, to try and grow some ourselves...And what's in this photo just touches on what his garden grows - there's also chard, apricots, blackberries, tons of herbs (Thai basil!), and lots more. It was very inspiring! We are in the process of planning how to improve and expand what we're growing at home.So naturally we had to put some of these amazing veggies to use for dinner last night. I threw together a variation on this Simple Summer Heirloom Tomato Fusilli.I used a few different tomatoes from the above photo, as well as some yellow grape tomatoes we already had. Heated a little olive oil and some leftover dry white wine (Berger - one of our favorite Gruners) in a pan, and tossed in a few tablespoons of chopped shallot and garlic. Oh but not just any garlic - elephant garlic!:Look at the size of it! I photographed it in my hand for a point of reference. I've never cooked with it before...  needless to say 3/4 of a clove goes a long way (and this is coming from a garlic lover). I haven't yet researched how it differs from regular garlic other than in size, but if I had to guess I'd say it might be a little milder.Once the garlic and shallots softened and became nice and aromatic, and the alcohol from the wine burned off, I added some lemon zest, lemon juice, a full bag of baby spinach, and the tomatoes. I also added some chopped jalapeno (from our garden) and some thinly sliced Thai chili pepper for a kick of heat, as well as a sprinkling of sea salt and a bunch of ground pepper. And a few handfuls of basil from our garden.For pasta, I used remnants from two boxes: a bit of our favorite long fusilli and and also a little gemelli. I tossed the pasta with the "sauce" once it was al dente, and then I added some fresh arugula to the bowls we ate out of for some crunch and additional veggie bulk. I love recipes like this, because it's barely a recipe at all - you just use what ingredients you have and go off of your own taste preferences, and throw something together. It was a great light dinner.

5-Bean Brown Rice & Pumpkin Seeds with Tamari

As I wrote in my last post, preparing some of your own food when traveling and staying in hotels is good for both your health and your wallet if you have the means to do so (aka have use of some basic kitchen appliances wherever you are staying). Plus, when in a foreign country, it gives you more excuses to browse the sometimes curious and sometimes wonderful and new-to-you items found on their store shelves (...orrr maybe that's just me?). So, first came smashed avocado toast, and now here's another simple yet satisfying concoction: mixed beans with brown rice, pumpkin seeds and soy. It consists of literally just 4 readily-available ingredients, is 100% vegan and also gluten-free.Interestingly, on a gluten-related note, New Zealand seems to be very gluten-conscious and it's extremely common for restaurant menus to indicate GF (gluten-free) options. From the little bit I've heard, it seems that gluten allergies/intolerance is quite common here. I'm curious to do some more digging into that and why it is so.But anyway - back to the recipe! I boiled some medium grain brown rice (read more about the benefits of brown rice vs rice here), cooled it a bit in the fridge, and then mixed in a 14 oz can of a five-bean mixture (rinsed & drained), some pumpkin seeds and some low-sodium tamari. Back into the fridge it went in a ziplock baggie, and we ate it as part of dinner one night and I had it for breakfast as well. Yes - a grain/bean/seed/veggie (though there were obviously no vegetables in this recipe) combo makes for a really great and nutritionally optimal way to start the day!I didn't have any measuring utensils to use, so I just eyeballed everything and taste-tested to get the right amount of tamari. You can definitely use a different rice/grain and any bean(s) you prefer, and use soy instead of tamari - just know that soy sauce is not gluten-free.This recipe was inspired by a friend of ours back home who has been a vegan for years and serves as a go-to source of nutrition-related info for people in her life. One challenge people on a plant-based diet sometimes face is preparing some interesting, tasty and nutritious food at home that can be taken on the go and doesn't need to be refrigerated all day to prevent spoiling. She pointed out that mixing a few ingredients, like what's in this recipe, can be preserved in the fridge for a longer time and also withstand a day without refrigeration because the tamari and its sodium content acts as a preservative of sorts. So it's a great meal or snack to have with you when you're traveling/ out and about, or - if you make it when at home - keep it in a container in your refrigerator separate from veggies, and then chop and add vegetables in as you want to eat it to help preserve freshness.Final thought - did you know that pumpkin seeds have LOTS of healthy benefits? They are the most alkaline-forming seed, are high in good quality protein, are loaded with important vitamins and minerals, can be an anti-inflammatory agent, and much much more. High in fat, yes, but good-for-you fat.  

Smashed Avocado Toast

We've been in New Zealand now for about two weeks, and it has been a wonderful adventure - with more still to come! It is a strikingly beautiful country along the coast and out in the countryside and I'm really excited to see more of that.We've had some really amazing meals, in the Auckland area and throughout our south island travels (more on all of that to come). But - when traveling for an extended period of time and being mainly at the mercy of dining out, the cost can start to add up - and NZ isn't cheap!Luckily, each hotel room we've stayed in has been equipped with a sink, basic cookware/dishes/utensils, 2-burner stove top, small fridge, toaster, electric kettle (one of my favorite appliances) and microwave/convection oven. So to be able to go to a local grocery store - which I happen to love doing in foreign countries anyway - and buy a few things to let us eat in for a few meals and snacks is a great cost-saving and healthy option.Exhibit A: Simple Smashed Avocado Toast (with some Mahala Red apple slices alongside)It's as easy as can be to make this, and is great morning, noon or night. I need to also mention that New Zealand avocados are particularly delicious!!Recipe: Simple Smashed Avocado ToastEnough for a full meal for 2What You Need

• 2 ripe avocados, pitted and scooped into a bowl
• 1-2 scallion stalks, sliced thinly
• pinch of salt and ground pepper to taste
• 2-3 small vine tomatoes (or equivalent amount of a different tomato), sliced thinly
• Good bread of choice

What You Do

• Mash up the avocado with a fork to a still-chunky consistency
• Add the scallions, salt and pepper to avocado and mix/mash a bit more with the fork to combine
• Toast your bread - we used a fresh baguette this time
• Top the slices of bread with a scoop or two of the avocado mash, lay a couple of tomato slices on top of the avocado (or place the tomatoes on the toast first - whichever you prefer) and eat up! You can also sprinkle some sliced scallion on top of your compiled toast, if you like. Note in the photo above, we forgot to put the tomato... oops... so I can testify that it's delicious without the tomato, but I do prefer it with.

Note: You can definitely spruce this recipe up with additional seasonings and veggies, but the idea here is to keep it basic and simple for easy and quick cooking a la hotel room. Though I can guarantee it'll be just as tasty as is in the comfort of home as well :)See my next post for more on cooking while traveling!

Blanco Taco & Tequila

If you're traveling through the Phoenix Airport, find yourself in Terminal 2 and are hungry - check out Blanco Tacos & Tequila, which opened about 8 weeks ago in the Gate A wing. There's a counter for faster to-go ordering, or a sit-in restaurant if you have more time to kill - and as far as airport dining goes, we were extremely impressed with Blanco. The minimalist, modern decor made for a nice atmosphere (again, especially for an airport!), the beer (love Pacifico on tap!) and food selection were great and the servers were fantastic.We had a bit of time before our flight, so we sat at a proper table in the restaurant. Too often when explaining to a server that we want to order something meat and dairy-free, they either provide recommendations that still include animal-based items, or they and/or the kitchen don't pay attention to our request and we still find butter or cheese* on our plate. Not this time though - everyone working at Blanco that we encountered was extremely friendly and helpful - exceptionally so, really - in us finding some great things to eat. Unfortunately Blanco's guacamole has sour cream in it (which I realize isn't terribly uncommon in restaurants, but I still don't understand it - avocados are so creamy as is, who needs the sour cream added?! I assume it has to do with either preservation or cost, but even so..), so we were steered away from that and toward their REALLY good freshly made chips and some spicy salsa:I ordered the mushroom tacos, which are dairy-free as is, and our waitress suggested a veggie burrito to Peter that the kitchen often makes for customers wishing to eat something vegetarian and substantial. As burritos typically come in a flour tortilla though, our waitress and the kitchen staff went out of their way enough to find out the ingredients of the flour tortillas - which happened to include dairy - and let us know before our meals came, so that we could both opt for the soft corn tacos instead. My mushroom tacos with shredded cabbage and beans were delicious, as was Peter's deconstructed veggie burrito (corn shells were wrapped in the paper on the side). Mushrooms, squash, peppers and more, and seasoned black beans, abound on both plates:Contrary to what I've found many people to believe, Mexican cuisine is actually great for vegetarian and vegan eating. Not everything has to be smothered in cheese or gobs of sour cream (something I used to be guilty of doing!) - and particularly when good, fresh ingredients are used, you can better appreciate the vegetables, beans, spices, etc. when you don't have to dig them out from under a mountain of cheese. It's hard to go wrong with a plate or taco full of good veggies, beans and some rice, though we didn't have rice at Blanco. Clean eating when traveling is particularly helpful in keeping your body - energy, immunity, GI system, and all - feeling good, and airport food can make that tricky at times. Not so with Blanco!We almost always fly US Airways, we were both really enthused to discover this great eatery in our home airport (PHX) terminal - it's great to have a clean, tasty food option that will be convenient for future travels, either when we're rushed and need to grab something to go or have the time to sit in the restaurant (and take advantage of the great service at Blanco!).A very positive airport dining experience to start off our journey to New Zealand!*(Yes I do once in a while still eat cheese - I just choose not to for health reasons 98% of the time - but when I do have it, I want it to be really worth it... more on that in upcoming NZ food posts!) 

Simple Summer Heirloom Tomato Fusilli

organic fusilli con buco

simple summer pasta ingredients

garden basil

chopped heirloom mini tomatoes

garden jalapeno

simple heirloom tomato sauce

summer fusilli pasta dish

summer heirloom tomato fusilli

The simplicity of fresh, chopped tomatoes, a little olive oil and your favorite pasta is something to be appreciated in its own right. But it's also something that can be spruced up a bit with some other fresh flavors to really elevate it to a "wow" dish, without diminishing its lovely simple quality. I'm not going to write this out in typical recipe fashion - I'd rather this serve as inspiration for you to come up with your own perfect balance of flavors to spruce up a plain pasta dish!Try starting out with about 12 oz of pasta (one of my top favorites happens to be this kind of fusilli):a pint or two of tomatoes (I went with a mix of mini heirlooms for some shape, color and flavor variety), a handful of fresh basil, some fresh chives, garlic, lemon, shallot:the fresher the herbs, the better - the basil in this case was clipped from our garden:and some sea salt, ground pepper and chili flakes (if you like a little heat- just a touch really complements and intensifies the other flavors in this dish) for seasoning. And of course some olive oil.I got all of my ingredients prepped first - chopped the tomatoes:and also finely chopped 3 small cloves of garlic and one small shallot, chopped the chives and basil roughly and sliced the lemon in half. Peter then plucked a jalapeno from our garden and chopped that up for an extra boost of flavorful heat to go in at the end:A tablespoon of olive oil then went into a large pan heating over medium heat, and a minute later in went the garlic and shallots to saute until they began to soften. I then zested in a little more than half of the lemon and squeezed the juice of the full fruit into the pan as well. After a quick stir, I added the tomatoes to the mix, as well as a pinch or two of sea salt and a few grinds of black pepper. I gave it a stir every couple of minutes and let it cook over just under medium heat; after 8 minutes or so the tomatoes will be slightly broken down, softened and the sauce will thicken a bit as a result - it's good to reduce the heat to low at this point:Meanwhile, I had water heating to a boil for the pasta, which ultimately should cook to al dente doneness. Once the pasta was cooked and drained, I added the basil, chives, a few shakes of chili flakes to the sauce, stirred, and added the pasta to the sauce as well as a drizzle of olive oil (maybe one tablespoon):We then served the pasta into our bowls - if you're using japaleno too, add it to your liking into your individual portion. And a little extra basil on top never hurt anyone:And there you have it. Simple in its construction and ingredients, and light yet bursting with flavor. A wonderful summery pasta that certainly can be enjoyed year-round if tomatoes are good and fresh. Oh and what's that light dusting on top of the pasta in the photo above? Not actual cheese - this is a vegan dish - stay tuned for more info :)

Tomato, Green Olive & Spinach Dip

On a recent trip to Costco (with enough hunting around, there are indeed organic and clean-ingredient products to be found there!), there was a sale on Baba Foods hummus. We tasted and enjoyed many and bought three: sun-dried tomato and basil, spicy black bean, and garlic and artichoke. YUM. A nice way to switch things up with typical store-bought hummus flavors.Wanting something on the lighter side for dinner last night - and having these three tubs of hummus to go through - I figured I'd try and add some veggies to bulk the hummus up in a healthy way. What I wound up with is one of those "refrigerator/pantry recipes" - where I didn't plan ahead at all, but instead took a look at what ingredients were already in our kitchen and picked out a few that sounded like a good combination. With some fresh veggies, garlic, a touch of olive oil and a food processor, you really can't go wrong mixing together just about any combination of ingredients! And it takes all of 5 minutes. Quick, delicious andsuper healthy. Gotta love the food processor (I used a mini one) as a time saver!After preparing the tomato, olive and spinach dip, I thought it would go well with the sun-dried tomato and basil hummus. So into a bowl went the hummus, and I made a little well in the center into which I scooped the dip. We ate it by dipping in griddle pan-warmed za'atar pita (by Kermanig Bakery - another recent and great Costco find) slices.This dip works well on its own, and did exactly what I was hoping for in terms of bulking up the hummus with some quality, healthy veggies. In combination with the hummus, it's a nutritionally well-balanced dish - great for a snack, appetizer or light meal.Recipe: Tomato, Olive & Spinach DipNote: I didn't measure exact amounts when making this, but it shouldn't be a problem, as slight variations on the ratio of ingredients won't have a negative impact!What You Need

• 1 c cherry/grape tomatoes (any color)
• 10 medium green pimento olives
• 1 c loosely packed spinach
• 1/2 garlic clove
• pinch sea salt (or any other salt will do)
• a few grinds of fresh black pepper
• 1/2 tbsp olive oil, divided in half
• 5 large basil leaves (optional)
• 1-in chunk of a fresh jalapeno (optional)

What You Do

• Add garlic to food processor and pulse to chop
• Add tomatoes and pulse to chop
• Add all other ingredients (minus 1/4 tbsp olive oil) and pulse, chopping to desired consistency
• Scoop into desired serving dish - over hummus or by itself - and drizzle the remaining olive oil over the top
• Serve with warmed pita or whatever you want to dip in it, and enjoy!