Vegannosaurus Rex

Today was a great food day. I went to the Dekalb Farmer’s Market to load up for the week. I did some prep work for the week’s menu. First on the agenda was hummus, I decided to throw a little spinach in the processor for some color…it worked, i’m digging the color:

I have often purchased items with ’spinach’ flavor in the past, tortillas, hummus, whatever. For the most part i find that it adds absolutely nothing to the flavor. I love spinach as much as the next person, but i don’t think it has a strong enough flavor to really add anything extraordinary to a tortilla. Enough commentary. This hummus was actually really good, best i’ve made yet. Hummus is so easy, and so rewarding. I make it at least once a week. Try some combination of the following:

[i neglected to give credit where due when i first published this blog post, that would go to Erlene Zierke, Thanks!]

• 15oz can of organic garbanzo beans (strained)
• olive oil (1/8 cup-ish)
• sea salt (3/4 tbsp)
• cumin
• white pepper (to taste)
• spinach (your call)
• garlic (one or two cloves)
• tahini (1/8 to 1/4 cup)
• paprika (to taste)
• cayenne (to taste)
• 1/2 lemon
• water (to texture)

Honestly, just wing it. Put some garbonzo beans, garlic, and tahini to a food processor then go to work on the rest. I have yet to find two people that have the exact same taste in hummus. Its as if hummus had some kind of unique fingerprint, no two are alike. Anyway, play around with it and have fun. I managed a really good combination of ingredients tonight. The above is only a rough outline, i have no idea what my final mix contained, i was throwing ingredients in left and right, tasting often.

I also made the cashew based ‘ricotta’:

[pre-prcoessing]

[post-processing]

from the Hi-Rawkus Raw Food Blog’s sun dried tomato ravioli recipe, I’ll be eating that for dinner tomorrow.

For lunch/dinner today i had sushi. I used a raw pate recipe that was generously given to me by Katie. I have a sushi experiment planned for later in the week. I’m going to make a quinoa tabouli, the raw pate mentioned above, and the jicama ‘rice’ recipe from the ‘RAW FOOD real world’ cookbook, and use each as the base for raw/vegan sushi. I’ll report findings here.

Thanks for tuning in.