Hummus as salad dressing
I was in Austin visiting my family a few weeks ago, and I ate really well all week. One of the highlights was that my mom made us delicious salads almost every day. One reason the salad was so delicious is that almost everything in the salad came from my mom’s organic vegetable garden. (We were there before it snowed and all the plants froze.) In addition to her homegrown veggies, sometimes my mom would add pieces of hearts of palm, which add a mild pickled taste and silky texture. For a dressing, my mother served all her salads with a thin version of her homemade hummus. She adds extra bean cooking liquid to make the hummus thinner than she normally would, and uses it as a salad dressing. It’s lemony and garlicky, thick and rich tasting, and high in protein. A brilliant idea! I bet other bean spreads would make great salad dressings too.
Green goddess lasagna with white bean sauce
I cooked up a bit pot of white beans for the (not so successful) white bean salad. I froze what I didn’t need for the salad, and then defrosted them this weekend. For some reason I felt like eating lasagna, so I dug up this recipe for a vegetarian white lasagna with bean sauce. It’s pretty similar to a traditional lasagna except it doesn’t have any tomato sauce and the white sauce is made from blended white beans, milk, and nutritional yeast. Read the rest of this entry »
The captious vegetarian 