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dark chocolate dessert hummus

by Jackie Newgent  |  January 18, 2015  |  0 Comments
Nutella has been gaining in popularity. Unfortunately, its first ingredient is sugar. It contains artificial flavor, too. Yuck! There are several knockoffs of it now available—some made with “real” ingredients and healthier fats. My favorite is Nocciolata; but it’s rather rich to be eaten regularly. So I decided there needs to be another option—and I didn’t want to wait around for a food company to manufacture it. Here’s my result. I based it on hummus! Hummus is traditionally made with chickpeas, tahini (sesame seed paste), lemon juice, garlic, and salt. So I took that concept and kept the chickpeas and a little salt, but used nut butter instead of tahini and balsamic vinegar as the acid of choice. Don’t worry,...
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meatless monday: mexican breakfast scramble

by Jackie Newgent  |  September 15, 2014  |  4 Comments
I make many variations of this breakfast scramble. It’s my go-to recipe idea when in the mood for an egg entrée with plenty of intrigue. This Huevos rancheros-inspired version highlights Udi’s Ancient Grain Crisps. Ancient grains, such as millet and amaranth, have withstood the test of time since they haven’t changed for ages, literally. And they’re key ingredients in the crisps in this dish, which can ultimately help boost your plant-based nutrient intake and satisfaction. This recipe is a fun and tasty way to get your grains. It’s a winner for anyone fond of Mexican cuisine. It’s ideal if you need to follow a gluten-free lifestyle. Plus, it’s a perfect pick when you want a meat-free breakfast (or lunch or...
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roasted vegetable hummus

by Jackie Newgent  |  September 2, 2014  |  2 Comments
I’m a big advocate of food never going to waste! So whenever I have extra vegetables getting lonely in the fridge, I often sauté them and toss with pasta, scrambled with eggs, or stuff into a burrito. Sometimes I create new flavors of hummus with them, too. So I decided it was time to write down the recipe and share it with all. This is my roasted vegetable version of hummus. I made this particular recipe with broccoli. But you can swap out the broccoli and replace with nearly any veggie that roasts well. (Hint: Try it with roasted beets; the hummus will be pink!) You can go heavier on the vegetables if you wish, too. Serve it like you...
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