----------------------------------------------- Cannellini Dip Ingredients 30 ounces Cannellini beans 2 cloves garlic 1 lermon, juice only 1/2 cup grated Pecorino cheese 1/4 cup extra virgin olive oil 1 tablespoon fresh mint or basil Directions In a food processor combine the beans, lemon juice, mint, oil, cheese and garlic. Process until smooth, about 30 seconds. -----------------------------------------------
----------------------------------------------- 3 bean salad Ingredients for 5 serving ½ red onion ½ large english cucumber, large ½ bunch fresh parsley 15 oz (425 g) chickpeas, 1 can, drained and rinsed 15 oz (425 g) kidney bean, 1 can, drained and rinsed 15 oz cannellini beans, 1 can, drained and rinsed ¼ cup (60 mL) olive oil ¼ cup (60 mL) red wine vinegar ½ teaspoon dried oregano ½ teaspoon salt ¼ teaspoon pepper Preparation Thinly slice the red onion and add to a large bowl. Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion. Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl. Add the chickpeas, kidney beans, and cannellini beans to the bowl. In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together. Pour the dressing over the salad and mix well until evenly distributed. Enjoy! -----------------------------------------------
----------------------------------------------- Easy Hummus Makes approximately 1/2 Cup YOU WILL NEED 1 cup (5 ounces or 140 grams) sesame seeds, we prefer hulled 2 to 4 tablespoons neutral flavored oil such as grape seed, canola or a light olive oil Pinch of salt, optional DIRECTIONS TOAST SESAME SEEDS Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Transfer toasted seeds to a baking sheet or large plate and cool completely. (Careful here, sesame seeds can burn quickly). MAKE TAHINI Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute. Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times. Check the tahini’s consistency. It should be smooth, not gritty and should be pourable. You may need to process for another minute or add the additional tablespoon of oil. Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in. TO STORE Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using. -------------------------------- Makes 6 servings or about 1 1/2 cups YOU WILL NEED 1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas 1/4 cup (60 ml) fresh lemon juice (1 large lemon) 1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe 1 small garlic clove, minced 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving 1/2 teaspoon ground cumin Salt to taste 2 to 3 tablespoons (30 to 45 ml) water Dash ground paprika, for serving DIRECTIONS In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.How to Make Hummus-Recipe-Step-1 Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.How-to-Make-Hummus-Recipe-Step-3 Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.How-to-Make-Hummus-Recipe-Step-3 Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week. -----------------------------------------------
----------------------------------------------- Portobello Veggie Burgers Ingredients 15 oz (400 g) black beans, 1 can, drained and rinsed ½ teaspoon salt 1 clove garlic, minced 2 large portobello mushroom caps, finely chopped ½ cup (50 g) walnuts, finely chopped ¼ cup (10 g) parsley, finely chopped 2 tablespoons ground flaxseed 4 tablespoons water Preparation Preheat oven to 375˚F (190˚C). In a large bowl, microwave black beans for 1 minute, or until softened. Add salt and garlic. Mash until black beans are finely mashed. Add mushrooms, walnuts, and parsley. In a small bowl, mix ground flax and water and stir until thoroughly combined. Add flax mixture to the mushroom mixture and mix thoroughly. Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan. Bake for 30 minutes, or until firm and browned, flipping over halfway through. Serve burgers with your favorite fixins. Enjoy! -----------------------------------------------
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