This is my new, healthy substitute for sour cream and cream cheese in recipes. Although lately, it hasn’t even made it into recipes- I end up finishing it with toast and crackers! Its so simple and tastes soooo good… slightly tangy and creamy. The only thing to remember is that you need to start making it at least one day before.
I think this is my new favorite summer salad. It has that marinated, fresh, crunchy taste that I love. I will say, this salad requires a lot of preparation since there is so much chopping involved- especially because I like cutting the veggies very small (I make them ~1/8 inch pieces) and adding a lot of them. The Quinoa Tabouleh salad is a twist on the traditional bulgar wheat tabouleh. The main difference is that quinoa is super healthy and is gluten free to fit in with the detox program led by Linda Petursdottir (http://simplewellbeing.com/)- this recipe is a modification of a recipe she provided.
A few weeks ago my sister and her fiance threw a surprise birthday party for me- and the second best part (first best being everyone coming of course!) was that it was pumpkin themed!!! The really amazing thing was that there was such a wide variety of dishes, appetizers, main dishes, desserts, drinks, etc.- and all vegetarian! I was completely blown away by the variety- hence calling the post “Pumpkin Feast.”
Sadly, in the shock of being surprised, I forgot to take pictures, but take my word for it- every single thing was delicious and I highly highly recommend them. The menu is below and as I get the links from people, I’ll connect them.
This is an extremely belated post since it is from the picnic we had for Mother’s Day. So, although Mother’s Day is gone, the dishes we made for the picnic are great summer foods. We decided to have a variety of salads and dips instead of one main dish, and we were definitely stuffed when it was over! Some of the things we picked up from Trader Joe’s, but the rest we made at home.
A while ago I was roaming around the grocery store and I saw this dried mushroom medley which has oyster mushrooms in it. I love the taste and texture of oyster mushrooms, so of course I had to buy a pack. The other mushrooms in it were porcini and shitake, which I also like. Anyhow, I wasn’t sure what to do with it until I saw a half open pack of Israeli couscous on the shelf. Combine that with a half-opened bottle of white wine, and you get the recipe below!
Although I love plain lemony hummus, there are many ways to spice it up! One of my favorite is by mixing in roasted red peppers. The first time I roasted the peppers, I was really careful not to burn it. Turns out, it actually tastes better if you completely blacken it! You can buy ready-made roasted peppers from the store, but I prefer roasting them at home. It’s fun and I find that it tastes fresher.
I love snow, but I’m waiting for the day when I can post something that wasn’t prompted by being snowed in. Anyhow, last night we were talking about hummus and now I can’t get it out of my mind. Of course, I’m still snowed in, so the only way to satisfy the craving is to make it at home. My favorite brand of hummus is the Sabra one because it’s really creamy. I’ve made hummus before, but it’s never come out as creamy as the Sabra one. I made it differently this time, and it seemed to work much better. The main differences are that I took the skin off the chickpeas and added the ingredients one a time instead of tossing them all into the blender at once.