Hummus

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Hummus
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Votes: 2
Rating: 4.5
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Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Hummus
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Votes: 2
Rating: 4.5
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Rate this recipe!
Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. Prepare your mise en place.
  2. Place chickpeas in food processor.
  3. Add lemon juice, garlic, and tahini into food processor.
  4. Blend until almost smooth. Scrape down sides of bowl.
  5. Season with salt and pepper to taste.
  6. If the hummus is too thick, add 1 tablespoon of olive oil.
  7. Sprinkle with paprika. Enjoy!
Recipe Notes

Try dipping carrots, grape tomatoes, bell peppers, or whole-grain crackers in hummus for a delicious treat!

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Pumpkin Zucchini Mini-Muffins

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Pumpkin Zucchini Mini-Muffins
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Rating: 0
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Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Pumpkin Zucchini Mini-Muffins
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Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Ingredients
Servings: mini muffins
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat the oven to 350°F.
  3. Whisk together eggs, sugar, oil, orange juice, and vanilla in a large mixing bowl. These are the wet ingredients.
  4. In a separate large mixing bowl, whisk together both flours, salt, baking soda, baking powder, and cinnamon. These are the dry ingredients.
  5. Add wet ingredient to the dry ingredients and stir until just combined. (Do not over-mix the batter. Over-mixing will cause dense muffins.)
  6. Fold in zucchini and pumpkin puree.
  7. Lightly spray the mini muffin tins with cooking spray. Scoop the batter into the mini muffin tin, filling each cup 3/4's full.
  8. Bake for 15 to 20 minutes or until they are set. Enjoy!
Recipe Notes

Be adventurous, add one cup of chopped, lightly roasted nuts to the recipe. Walnuts, almonds, or even pecans would be wonderful options.

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Black Bean Pinwheels

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Black Bean Pinwheels
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Votes: 1
Rating: 5
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Servings Prep Time
16 servings 20 minutes
Passive Time
2 1/2 hours
Servings Prep Time
16 servings 20 minutes
Passive Time
2 1/2 hours
Black Bean Pinwheels
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Votes: 1
Rating: 5
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Servings Prep Time
16 servings 20 minutes
Passive Time
2 1/2 hours
Servings Prep Time
16 servings 20 minutes
Passive Time
2 1/2 hours
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine the cream cheese and sour cream in a medium mixing bowl; blend well.
  3. Stir in the cheese, roasted peppers, onion, garlic powder and salt. Chill for 2 hours.
  4. Puree the beans in a food processor or blender.
  5. Spread a thick layer of beans over each tortilla.
  6. Spread the cream cheese mixture over the beans.
  7. Thinly layer the spinach on top of the cream cheese mixture.
  8. Roll up tightly.
  9. Chill for 30 minutes.
  10. Cut into 3/4-inch slices. Enjoy!
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Roasted Edamame

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Roasted Edamame
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Servings Prep Time
4-6 servings 5 minutes
Passive Time
50-60 minutes
Servings Prep Time
4-6 servings 5 minutes
Passive Time
50-60 minutes
Roasted Edamame
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Servings Prep Time
4-6 servings 5 minutes
Passive Time
50-60 minutes
Servings Prep Time
4-6 servings 5 minutes
Passive Time
50-60 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat the oven to 400° F. Lightly spray a baking sheet with canola oil spray.
  3. Pat dry the edamame with a paper towel. Combine edamame, salt, pepper, and olive oil in large bowl.
  4. Spread the edamame evenly on the baking sheet and roast for 50 to 60 minutes, or until golden. Enjoy!
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Roasted Cactus Salsa

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Roasted Cactus Salsa
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Votes: 3
Rating: 3.67
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Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Roasted Cactus Salsa
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Votes: 3
Rating: 3.67
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Rate this recipe!
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 400F.
  3. On a foil lined sheet pan, place nopales, tomatillos, tomatoes, shallot and jalapeno.
  4. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.
  5. Transfer roasted vegetables to a food processor and pulse until mixture resembles chunky salsa.
  6. Add lime juice and cilantro. Quick pulse 2-3 more times to incorporate fully.
  7. Serve as a condiment on fish or chicken or as a snack with tortilla chips, plantain chips or crackers. Enjoy!
Recipe Notes

Salsa can be stored in a jar with a tight fitting lid for two weeks in the refrigerator.

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