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vegan potluck

Tangy White Bean Hummus

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If you like tang then this is your thang.

And, when you’re a hummus lover, you’ve just gotta switch it up sometimes. This tangy white bean hummus does just that. Step outta your hummus comfort zone and whip up this business.

Guess what makes it tangy…

PICKLE JUICE! And lemon juice, and white vinegar. Yup.

Tangy-ness maximus.

Throw some fresh dill in there, and it’s a hummus party to dance about.

Tangy White Bean Hummus
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Tangy White Bean Hummus

Recipe by JulesDifficulty: Easy
Servings

4

servings
Prep time

5

minutes

Ingredients

  • 3 1/2 cups white kidney beans or cannellini beans

  • 1/4 cup nutritional yeast (nooch)

  • 1 tbsp tahini

  • 1 tsp onion powder

  • 1 large clove garlic

  • 1 tbsp white vinegar

  • 3 tbsp pickle juice (a little more if it’s not blending easily enough)

  • 1/4 cup packed fresh dill

  • Juice of 1/2 lemon

  • 1/2 tsp himalayan salt

Directions

  • Add all ingredients to a high speed blender or food processor. Blend on low and increase speed until smooth! You may need to scrape down the sides a few times.
  • Serve it up with crispy romaine, raw veggies, and your fave crackers (I’ve been diggin’ these Laiki crackers, Mary’s crackers, and Eve’s Crackers lately.

Unicorn Hummus

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This colour though.

I mean, common.

It doesn’t even look natural. But yet, it’s straight outta the garden … as natural and organic as it gets.

Because it looks sooo majestic, it must be some type of rare unicorn hummus.

Plus, the secret ingredient in here is the first ever beet I’ve grown myself, and it’s got to be the brightest beet I’ve ever seen.

It must be a unicorn beet.

This recipe is incredibly easy to whip up.

It’s a super bright, fun party dish too. Perfect for a hot summer shindig.

If you can find yourself a local, bright, organic beet (AKA unicorn beet), get your hands on it for this recipe.

Also, if you’re green thumb enough to grow your own basil, do that too. I’ve used my own garden basil in this recipe, but it’s a rare occasion that I actually have enough leaves for a full batch of hummus. Not the easiest thing to grow, right? !

But, this recipe on the other hand, is easy as blend, pour, dip, done.

Benefits:

  • Beets are known for the benefits they give your blood. Just like a walnut looks like a brain and is great for your brain, beets are blood red, and are great for your blood. How amazing is nature?  They are super rich in nitrates, which is then converted by the body into nitric oxide. This is a compound that dilates and relaxes your blood vessels, and turns them into superhighways for your nutrient-rich and oxygen-rich blood. This leads to better circulation, lower blood pressure, better athletic performance, and more oxygen to the brain. Plus, eating them raw keeps the mega amount of nutrients, vitamins and minerals in tact. The antioxidant betalain in the beet is immune boosting and anti-inflammatory to ward off disease.
  • Chickpeas are an incredible source of plant protein for proper healing and repair throughout your body. They’re also packed with fibre to help with inflammation, digestive issues, heart health and bloating. Plus, they have concentrated minerals to help your bone health and prevent osteoporosis.
  • Miso, as a fermented food, benefits your gut flora. When you have healthy gut flora, you are a healthy human. Simple as that.

Unicorn Beet Hummus

Time: 5 minutes

Serves: 4-6 snackers

Ingredients:

  • 2-3 beets, grated (use food processor attachment if you have one!)
  • 1 can chickpeas (425g), drained
  • 1 tbsp tahini
  • 1 tbsp miso
  • 1 tbsp apple cider vinegar
  • 1 garlic clove
  • 1 tsp onion powder
  • 1/4 cup nutritional yeast
  • handful fresh basil leaves

Directions:

  1. Add all ingredients to food processor and blend!
  2. Scrape down sides when needed, and blend until smooth
  3. Serve with your favourite crackers, sweet potato chips, or veggies.

Veggies For Dayz Rice Paper Rolls with Tahini Lime Dip

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Perfect for those days that you have that urge to dive into a plate-full of cleansing, vcggie deliciousness.

This dish is part of the Vancity Virtual Potluck menu!

The #VancityVirtualPotluck includes over 30 delish recipes from amazing Vancouver (/Whistler!) bloggers. The lovely ladies over at Piquant Marketing have brought us all together to form a mega-menu to devour.

I was super excited to start off the appetizer course of the Virtual Potluck, but then, just like a real-life potluck… I went ‘AH, what do I make’?

Then, ‘ahhhhhh yes rainbows are pretty. Let’s make some.’

For the appetizer that comes after these rice paper rolls, head over to Stephanie and Kiana at Karma and Soul for their amazing Roasted Balsamic Beet Hummus recipe (inspired by Melissa at Spread’Em Kitchen)!

The link for the next dish is at the bottom.

Click this photo for the full menu!

Back to these crunchy, nutrient-dense rolls. So simple and SO fresh.

Raw.

Vegan.

Oil-Free.

Gluten-Free.

And this sauce is perfection.

You can create an endless combination of veggies and fruit to stuff into these wraps. Just pack in your favourite colours of the veggie rainbow.

(I get all my favourites from Spud – use CRVAN-MURJUB for 20 buckeroos off!)

These babies are perfect to bring as a colourful appetizer to any shindig you’re going to.

The dipping sauce is also used in the Cucumber Cups canapé recipe. It’s so versatile and can be used as a spread, dip or dressing depending on the amount of water you add.

There’s no doubt that this flavourful, oil-free sauce will become a sought after staple in your abode.

Benefits:

~ Raw produce of any kind are what makes your body thrive. Eating fruits and veggies in their raw form keeps the nutrients in tact, plus gives you the water content and fibre you need for the digestion and assimilation of the vitamins, minerals and nutrients. You’ll get mega-benefits from all the enzymes and phytonutrients in raw goodness. This leaves you with more energy for healing and life! Clearer skin, more energy, less sickness, easier weight-loss, better digestion, and less inflammation are all benefits of eating an abundance of raw fruits and veggies.

~ Tahini is one of the best sources of calcium you can consume. The calcium in sesame seeds (what tahini is made of) is easily absorbed and assimilated by your body to help create strong bones well into your 90s

~ Rice paper wrappers are gluten-free, low-calorie, low-fat and easy to use. They are a great option for creating wraps with because the only ingredients are rice, and water (maybe some salt)!

Veggies for Dayz Rice Paper Rolls with Tahini Lime Dip

Serves: 2-4

Time: 20 minutes

Ingredients:

Wraps:

  • 5-8 rice paper wrappers
  • 2 beets, grated
  • 4 carrots, grated
  • 2 mangos, sliced
  • 2 cucumbers, sliced length-wise
  • 1 avocado, sliced
  • 1 red pepper, sliced thinly
  • as many sunflower sprouts as you can fit
  • 1 cup water (for rice paper)

Tahini Lime Ginger Dip:

  • 2 tbsp tahini
  • 4 tbsp almond butter
  • 1 tbsp + 1 tsp tamari or soy sauce
  • 1 tbsp rice vinegar
  • Juice of 1 lime
  • 1 tbsp maple syrup
  • 1/2 tsp ginger powder
  • 1/2 cup water

Directions:

  1. Make dipping sauce: add all dip ingredients to mini food processor or blender. Blend until smooth
  2. Roll up the wraps: pour water in a plate. Submerge one rice paper in the water for 20 seconds. Take out and place on breadboard. Fill the wrap with some of each veggie. Fold the ends of the rice paper over the veggies, then roll like a burrito.
  3. Cut in half, and serve with dipping sauce.

 

Crunchy Quinoa, Sweet Potato Salad with Lemon Maple Tahini Dressing

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It’s always good to have a batch of quinoa salad kickin’ around. It’s especially good to have one packed with raw veggies and sweet potatoes, drizzled with a glorious dressing.

Impress your friends and the next potluck, or just impress yourself on your next camping trip.
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This passed weekend was filled with quinoa salad and the Best Soba Noodle Salad as we Stand Up Paddled the Thompson River on our Kahuna Paddle Boards for 3 days, finding beautiful camping spots along with way. These salads pack away in the cooler easily in a big zip lock bag (so gourmet, I know).

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These salads plus a couple heads of crispy romaine…What more do you need for dinner on the river?

I don’t know about you, but I thoroughly enjoy wrapping everything in romaine leaves. Lettuce wraps all the way.

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Benefits:

Quinoa, AKA the ‘Mother Grain’ contains all essential amino acids (what does essential mean? Well, in this case it means that the only way you can get these amino acids- the building blocks of protein- is to eat them. This is because your body can’t produce them on it’s own. These building blocks are great for  hair and nail growth and tissue healing).

Sweet potatoes are the staple of the ‘centenarians’ (people who live passed the age of 100) of Okinawa. Include lots of these in your diet to get beneficial, complex carbohydrates, plus a magnitude of vitamins and minerals. Another benefit? So delicious.

Celery not only adds a nice crunch to this salad, but it also brings a natural salty taste. Any time you want to avoid the salt in recipes (to minimize water retention and puffiness), just throw in some celery. It’s also packed with fibre, water content, antioxidants, potassium, folate, and vitamins C, K, and B6. Your liver will thank you, and so will your skin.
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Makes 6 servings

Prep time: 1 hour (unless you pre-make your sweet potatoes!)

Ingredients:

For Salad:

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 2 large sweet potatoes, diced into bite sized squares
  • 1 tsp garlic powder
  • 2 stalks of celery, minced
  • 2 red bell peppers, chopped
  • 1 cup black beans (either use a can, or pre-make your own by soaking 2-3 hours or overnight in water, rinsing, then bring to a boil and simmer for 2 hours)
  • 1/2 red onion, diced
  • Sprouts (your choice – I used mung bean sprouts)
  • 1/2 cup parsley, roughly chopped

For Dressing:

  • 1 tbsp tahini
  • 2 tbsp maple syrup
  • 1/2 tsp cumin
  • 1 garlic clove
  • 1/4 cup nutritional yeast
  • Juice of 1/2 lemon

Directions:

  1. Roast sweet potatoes: pre-heat oven to 400 F. Toss the diced sweet potatoes with garlic powder. Lay out on parchment paper covered roasting pan (or use a non-stick re-usable cooking sheet on your pan). Roast for 45 minutes.
  2. Cook the quinoa: throw the quinoa and water into a pot, bring to a boil, give it a stir, then simmer it for 15 minutes. Fluff with your fork.
  3. Make dressing: blend all ingredients together in a blender or mini food processor. OR use your hand power – just whisk tahini and lemon together, then mix in the rest of the ingredients.
  4. Mix all salad ingredients with dressing together in your favourite bowl! Garnish with extra sprouts and parsley.