I love hummus. Always have and always will. Hummus = yummus. I was that kid being made fun of in first grade for eating my hummus and tomato sandwiches while the rest of the class noshed on ham and cheese. Since then I’ve enjoyed hummus in various forms, including as a base for salad dressing. And here today, I am sharing my favorite vegan hummus dressing recipe, on what is appropriately apparently #NationalHummusDay. Get ready; your salad may not be ready for the flavor explosion coming its way.
I distinctly recall the very first time I had hummus dressing. It was the night before my Organic Chemistry II Final. I used to have this ritual I engaged in the evenings before Organic Chemistry exams: I’d end my night at the library with a late-night trip to the Union Square Whole Foods salad/hot food bar and load up on whatever tickled my fancy (this is dangerous…I’ve accidentally spent $16-18; be warned!).
On this particular evening, I came across hummus dressing in the dressing section. It immediately caught my eye. What a concept! Hummus dressing?! I was so into the idea.
I proceeded to squirt hummus dressing all over my box of goodies, and proceeded to savor every last hummus dressing-coated bite. It was so savory, nourishing, creamy, and delightful. I was inspired.
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Baked Buffalo Potato Wedges. Are you ready? Because I feel like I was born ready for this moment.
Now you may be asking yourself, how did we get here? How did we find ourselves engrossed in a world where the humble spud got made over into glorious, tangy and fluffy Baked Buffalo Potato Wedges? Well, allow me to tell you a story…
Once upon a time, there was a girl who loved buffalo sauce. Back when she ate meat ~20 years ago, the only meat product she really liked or would crave for was buffalo wings. She then realized you could buy buffalo sauce and put it on other stuff and that this was easier and better than licking it off bony chicken wings.
And then ~16 years later cauliflower wings came into her life and mouth with open arms. And one day at the store she had this epiphany that you could probably make ‘wings’ with potatoes and that that was probably a great idea since potatoes are life. And so here we are today, just the story of a gal who made Baked Buffalo Potato Wedges. And yes, obviously, that buffalo potato wedge-making plant-loving girl is me. Nice to meet you. Now let’s do this.
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3-Ingredients, 12 minutes, and delicious cookies? You betcha! These Vegan Cocoa Puff Cake Mix Cookies are where it’s at.
You may be asking yourself: “How is this magic possible? How can I make fluffy delicious cookies that taste like literal cocoa puffs using only 3 ingredients?”
Well, the answer is: I cheated. Yup, I used a box. But not boxed cookie mix. Boxed cake mix. That’s the secret to these delicious too-good-to-be-true cookies.
I actually learned this secret from my friend in elementary school (hello Allie, if you’re reading…improbable but if you ever see this, you da best!). Her genius mother taught us how to make cake mix cookies. I was skeptical, but one bite, and I became a believer.
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I love a salty sweet treat. And these peanut butter chocolate pretzel bites are the epitome of a salty, sweet crunchy creamy dream snack.
Bonus: they couldn’t be similar to make. If you can make cereal, you can probably make these delightful nibbly desserts.
All you need is pretzels, peanut (or your other favorite nut) butter, chocolate chips, and some salt. And the only fancy equipment you need a microwave, microwave-safe bowl, and a refrigerator or freezer. Now let’s get into it.
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For years and years, I’ve wanted to make pistachio butter.
Honestly. This idea has been on my mind since probably 2010. As a nut butter lover, I’ve always wanted to make pistachio butter, which is noticeably lacking from most grocery stores. And when you do find it, it’s noticeably much more expensive than most other nut butters.
So I’ve wanted to DIY pistachio butter since my undergrad days. Why did I never pull the trigger, you ask? Well, probably because I only had a $12 Food Network brand mini food processor and a very dull blender inherited from grandmother to work with.
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These nut butter-stuffed, chocolate-dipped dates are like a 14/10 on the amazing scale. 5 Ingredients. No fancy equipment or oven required. Insanely delicious sweet treat.
All you gotta do is crack open some dates, de-pit them, slather their insides with nut butter, squash a whole nut in there (optional, but recommended), dip in some melted chocolate, and finish with sea salt.
A short chill sesh in the freezer later, you have a treat that’s chewy, crunchy, creamy, salty, sweet, and chocolatey. It hits every desirable snack element in one swoop.
Honestly, the result is far better than it has any right to be. It tastes like a snickers but without any artificialness or sugar overload. They’re actually kind of like a lazy version of my favorite-ever Sunbutter Caramel Date Truffles with Sea Salt.
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You know what I adore? Fruit. And sweet graham cracker munchies. Like Teddie Grahams or Trader Joe’s Cinnamon School Book Cookies. Yum. Give me all the sweet (but not too sweet) carbs. And what better to dip all of these carbs in than Vegan Peanut Butter Fluff? Nada, that’s what.
This super easy Vegan Peanut Butter Fluff dip was inspired by fluffy fruit dips from my childhood. I remember raging on fruit and graham crackers with this mysterious white sweet fluffy dip and wondering what the heck it was.
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Sometimes I think I could live off of potatoes and bananas and things to dip them in. Seriously. I eat both pretty much every day and never tire of them. The best.
One of my favorite ways to eat bananas is sliced up, topped with cinnamon, hemp hearts, oodles of nut butter, and/or granola. My sister coined this creation “banachos” and the name just stuck (at least in our circle).
This is less of a recipe and more of an idea. I want you to make banachos with whatever you like to eat bananas with.
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HECK YEAH it’s another potato post. Potatoes just happen to be my favorite food, and ever since it’s debut, I’ve been obsessed with Trader Joe’s Everything But the Bagel seasoning salt. Hence, today I share with you these easy oven-baked everything bagel fries.
These came about on a Thursday evening as I was trying to use up the last 2 potatoes in a 5-pound bag I had purchased Sunday. A quick math calculation made me realize I average eating about a potato a day. I’m more than okay with this statistic.
Anyways, I was texting with my dear friend Caty about her recent appreciation of Everything But the Bagel Seasoning Salt, and suddenly, my own craving for the stuff set in. Fresh out of avocado (my go-to for an Everything But the Bagel Seasoning Salt), I decided to wedge up my taters and make everything bagel fries in the oven.
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Pastaaaaa. I have been craving pasta for quite some time now. I don’t know why. Probably because carbs = love.
Pasta has always been one of my favorite foods. I grew up with an Italian grandma and her penne arrabiata with charred peppers was the best.thing.ever. It has ruined almost all other pastas I’ve had since. Nothing like what Oma cooked up. Somewhere I have her recipe for her sauce. I can never make it quite like she did though…must be that Italian grandma magic.
I decided to make some pasta with some leftover veggies I got to take home from an event. I roasted up some cauliflower, broccolini, and tomatoes on Friday, and while I was eating them, the deliciousness of the roasted tomatoes just called for pasta.
I was too lazy and hungry to make it at the time, but today I cooked up some whole wheat noodles, paired it with steamed broccoli, a bit of olive oil and lemon juice, salt & pepper, a bunch of Vegan Hemp Parmesan, and the real MVP, the charred tomatoes.
Super simple, very flavorful, and far from over-complicated. The way Italian-inspired food should be, as far as I’m concerned.
Let’s talk pasta for a minute, shall we? At some point society demonized the glorious stuff. The thing is, there is nothing inherently significantly worse about pasta than many other forms of carbohydrates, especially when it’s whole grain.
Continue reading “Pasta with Charred Cherry Tomatoes, Broccolini and Vegan Parmesan”