July 6, 2014

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Walnut and Kidney Bean Spread

I love hummus but lately I’ve been thinking that I eat too many chickpeas and need a little variety in my bean dips, so I’ve been doing a little experimenting with other types of beans. This red bean-based spread is a variation on Lobio, a popular dish in the former Soviet republic of Georgia. It's a tangy spread that tastes great packed into a pita with a lot of vegetables or spread on French bread piled high with lettuce, tomato, and sliced radishes.

Apple Dill Vinaigrette

On Plant-Based Slow-Motion Miracle:

Maria posted two mouth-watering recipes this week: Apple Dill Vinaigrette, a tangy blend of apple, dill, and lemon, and Kelly’s Vegan and Gluten-Free Baked Quesadillas, corn tortillas stuffed with black beans, mushrooms, sweet potatoes, and greens. Be sure to check them both out!

African Pineapple Peanut Stew

This week I updated the recipe for one of my all-time favorite dishes, African Pineapple Peanut Stew. For years, I've been adding chickpeas to make this a heartier dish that stretches a little farther, but I hadn't updated the recipe on my blog until this week. Take a look!

Strawberry-Blueberry Muffins

This weekend, my daughter made Strawberry-Blueberry Muffins using my Sugar-Free Peach Muffins recipe. All she did was use two cups of fresh blueberries and chopped strawberries instead of peaches and 2 1/2 teaspoons of vanilla extract and no vanilla bean. They were delicious!

For Independence Day, I made my own veggie dogs using wheat gluten but no soy or fat. And they were incredible! I'll be posting the recipe tomorrow, July 7, so be sure to visit my blog to get it.

Happy cooking!