Think of them as fries with a pulse! That pulse is chickpeas—so, literally, they do feature a pulse. Indulging in these chickpea fries with mint and sumac will satisfy that craving for French fries along with an extra punch of protein. The “real” name for these bites of scrumptiousness is panisse—a street food snack that’s popular in the south of France.
Zhoug (or zhug or schug) is a Middle Eastern sauce (originally from Yemen) featuring herbs, spices, and chili peppers. I’ve been enjoying it for eons … it may be my favorite condiment of all time! This fresh zhoug is considered a hot sauce, but this version offers just a hint of heat since you’ll remove the seeds and veins (membranes) of the jalapeños or other chili peppers to allow all the other bright and earthy flavors to shine.
I’m a big fan of this vegan aquafaba whipped cream. This fluffy stuff is kind of like a cross between whipped cream, marshmallow fluff, and meringue. It’s not a superfood, but it is super yum. Whenever I have remaining chickpea canned liquid (which is often, since I make hummus more than most humans), I love finding a good use for it. This is my favorite obsession to make with the liquid (aquafaba) when I need something sweet!
I was planning to serve just a little snack of middle eastern nibbles. But after browsing through the pages of my talented friend Frances Largeman-Roth’s awesome new book, Everyday Snack Tray, I was inspired to transform it into a snack board. And since it’s nearly Christmas, I let my favorite holiday do the rest of the inspo. This holiday tree snack board is so much more joyful than simply eating sliced cucumbers w/dip, right?!
(Disclosure: As an Amazon Associate, I earn from qualifying purchases.) If you’re ready to elevate your side dish game, you’ll adore this hearty recipe straight from the pages of The Plant-Based Diabetes Cookbook! Yes, that’s my newest cookbook. (Find out more about it HERE!) I hope you’ll check it out soon if you have diabetes or prediabetes—or if you simply want some creative plant-filled dishes! At the heart of all the 100% plant-based recipes is deliciousness. In the meantime, let’s dive into the world of Mediterranean-inspired goodness with this Roasted Greek Eggplant with Plant-Based Feta recipe.