My Best Hummus Recipe

This recipe is great for quick lunches on the go!

Best Hummus Ever!
1 (15oz) can chickpeas
2 Tablespoons Miso (I prefer the red)
2 Tablespoons olive oil (cold pressed)
3 garlic cloves
1 lemon or lime
1/2 red pepper, chopped
1 green onion
1 Tablespoon pine nuts
4 sundried tomatoes, soaked for 30 minutes

Put everything in the food processor and blend until smooth! Delicioso!
Best served with pita bread.

For added zest - add 1/4 tsp. chili paste

Meatless Monday Tacos

Usually we have Taco Tuesday but I decided this week that we will combine our Meatless Monday with our Tuesday Taco night.  I will have to figure out what to have tomorrow but later. . .

This just looked delicious on the KLG and Hoda show today.  Bob from The Biggest Loser was on there with some other wonderful whip-up recipes but this was definitely a favorite.

I looked on the website but found nothing about it so I came up with my own just by looking at the pic on the tv.

Meatless Monday Tacos

4 whole wheat tortillas
1 can black beans, rinsed
2 heirloom tomatoes, diced
3 green onions, sliced
1/2 walla walla onion, minced
10 sprigs cilantro, destemmed & chopped
1/2 cup frozen corn, microwaved for 3 minutes
1 avocado, skinned & cubed
tofu sour cream
salsa

Combine all except the sour cream, salsa, and tortillas.  Place filling into tortillas and top with salsa and sour cream.

Yum!!!!

The Carnivore's Dilemma

I found this wonderful article which again lumps together the benefits of eating vegan.

http://thegreenists.com/food/the-carnivores-dilemma/4028

Vegan Backpacking Recipes

Spiced Zucchini and Potato Dinner


1 new potato, cubed

1 tsp garam masala

½ clove garlic

1/8 tsp turmeric

1 zucchini, cubed

¼ cup red pepper, diced

½ cup wild rice, cooked for 10 minutes

Olive oil



Combine all ingredients except wild rice in sauce pan and cook until potato cubes are tender. Cool. Pack in lightweight container with wild rice. To prepare on mountain just add ½ cup hot water and let sit for 10 minutes.



Saffron Rice with Almonds and Cashews

½ cup wild rice, cooked for 10 minutes

1 T vegetable oil

1 tsp cumin seeds

1/4 med onion, finely sliced

1 small stick cinnamon

1 cardamom pod

2 saffron strands

1/2 cup green peas

1 T almond slices

Salt to taste

8 to 10 cashews



Heat cumin seeds and onion in oil in saucepan. Saute 5 to 6 minutes. Put in cinnamon and cardamom. Add saffron, green peas, and half of the almond slices. Stir. Put in rice and stir for 1 to 2 minutes. Cool. Pack in light weight container. To prepare on hike just add ¼ to ½ cup hot water and let sit for 10 minutes