Sun-dried Tomato Basil Pesto RECIPE | Addictive AF Dairy Free Pesto | Vegan Pesto No Pine Nuts
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veganplant-basedgluten-free
Hummus has its roots in the Levant region, particularly Lebanon, where it is a staple in many households. Traditionally served as a mezze, it brings people together, often enjoyed with pita bread or fresh vegetables. Today, hummus has gained international popularity, with countless variations and flavors appearing worldwide.
Ingredients
- ●chickpeas
- ●tahini
- ●lemon juice
- ●garlic
- ●olive oil
- ●cumin
- ●salt
- ●water
- ●paprika
- ●fresh parsley
Instructions
- 1Soak chickpeas in water overnight.
- 2Drain and rinse chickpeas, then place in a pot with fresh water.
- 3Bring to a boil, then reduce heat and simmer until tender, about 1-1.5 hours.
- 4Drain the chickpeas and reserve some cooking liquid.
- 5In a food processor, combine chickpeas, tahini, lemon juice, garlic, and cumin.
- 6Blend until smooth, adding reserved cooking liquid as needed to reach desired consistency.
- 7Season with salt to taste and blend again.
- 8Transfer hummus to a serving bowl.
- 9Drizzle olive oil on top and sprinkle with paprika.
- 10Garnish with chopped parsley before serving.
sesamegluten
vegetariangluten-freenut-free
Ingredients
- ●1 cup sun-dried tomatoes (packed in oil)
- ●1/2 cup fresh basil leaves
- ●1/4 cup pine nuts
- ●1/4 cup grated Parmesan cheese
- ●2 cloves garlic
- ●1/2 cup olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Drain the sun-dried tomatoes and place them in a food processor.
- 2Add the fresh basil leaves, pine nuts, Parmesan cheese, and garlic to the food processor.
- 3Pulse the mixture until it is finely chopped.
- 4With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- 5Season with salt and black pepper to taste.
- 6Transfer the pesto to a jar or airtight container.
- 7Store in the refrigerator for up to one week or freeze for longer storage.
Equipment
food processorjarspatula
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1 cup granulated sugar
- ●1/2 cup unsweetened cocoa powder
- ●1 tsp baking soda
- ●1/2 tsp salt
- ●1/2 cup vegetable oil
- ●2 large eggs
- ●1 cup cooked and pureed beets
- ●1 tsp vanilla extract
- ●1/2 cup buttermilk
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Grease and flour a 9-inch round cake pan.
- 3In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- 4In another bowl, mix the vegetable oil, eggs, beet puree, vanilla extract, and buttermilk until well combined.
- 5Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- 6Pour the batter into the prepared cake pan and smooth the top.
- 7Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 8Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 9Frost with your favorite chocolate frosting if desired, and serve.
Equipment
9-inch round cake panmixing bowlswhisktoothpickwire rack
Ingredients
- ●1 lb ground beef
- ●1/2 cup breadcrumbs
- ●1/4 cup finely chopped onion
- ●2 cloves garlic, minced
- ●1/4 cup fresh parsley, chopped
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 egg
- ●2 tbsp olive oil for frying
Instructions
- 1In a large bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, parsley, cumin, paprika, salt, black pepper, and egg.
- 2Mix the ingredients thoroughly until well combined.
- 3Shape the mixture into small meatballs, about 1 inch in diameter.
- 4Heat olive oil in a large skillet over medium heat.
- 5Add the meatballs to the skillet, making sure not to overcrowd them.
- 6Cook the meatballs for about 10-12 minutes, turning occasionally, until they are browned on all sides and cooked through.
- 7Remove the meatballs from the skillet and drain on paper towels.
- 8Serve hot with a side of yogurt or tomato sauce.
Equipment
large bowlskilletspatulapaper towels
🌶️🌶️🌶️Low
vegetariangluten-free
Ingredients
- ●1 bunch kale, stems removed and leaves chopped
- ●1 cup cooked quinoa
- ●1/2 cup dried figs, chopped
- ●1/4 cup walnuts, chopped
- ●1/4 cup feta cheese, crumbled (optional)
- ●2 tbsp olive oil
- ●1 tbsp lemon juice
- ●1 tsp honey (or maple syrup for vegan option)
- ●Salt and pepper to taste
Instructions
- 1In a large bowl, add the chopped kale.
- 2Drizzle the olive oil and lemon juice over the kale.
- 3Sprinkle with salt and pepper.
- 4Using your hands, massage the kale for about 2-3 minutes until it becomes tender and darkens in color.
- 5Add the cooked quinoa, chopped figs, walnuts, and feta cheese (if using) to the bowl with the kale.
- 6Toss everything together until well combined.
- 7Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- 8Let the salad sit for about 10 minutes to allow the flavors to meld.
- 9Serve chilled or at room temperature.
Equipment
large bowlmeasuring cupsmeasuring spoons
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