Roasted Beetamatterhorn Hummus

Beet hummus atop one of Liz’s gluten free crackers.

Beet hummus atop one of Liz’s gluten free crackers.

Beets LOVE Whassamatterhorn.
Adapted from
Thug Kitchen’s Party Grub.

INGREDIENTS

1 ½ pounds roasted, skinned beets
1 can chickpeas drained
3 cloves garlic
4 tablespoons orange juice
2 tablespoons tahini
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Whattamatterhorn

DIRECTIONS
Whip it all up in a food processor or Ninja-style (better).

Grilla Gorilla or GGX Vegan Cashew Cheeze

If you’re one of those people who hates nut cheese, Imma sorry for you! This velvety, creamy, tangy stuff is heaven. I smeared it on mediocre slab of pizza last night, and it made the pizza light up like a Christmas tree! Ta-da! I eat it on steamed veggies, eggs, pasta, whatever. Try the nutritional yeast on popcorn with GG or GGX.

In the Ninja

In the Ninja

On steamed broccoli

On steamed broccoli

Adapted from Bob’s Red Mill

INGREDIENTS
1 1/2 cups cashews
1/4 cup nutritional yeast
2-3 tsp Grilla Gorilla or GGX to taste
1-1.5 tsp Dijon mustard to taste
3/4 cup water
3 tbsp lemon juice

INSTRUCTIONS

Throw all the ingredients into a food processor or Ninja with the yeast and spices on top. Fire the machine up and process until smooth.

Serve warm or at room temperature. Gently reheat over very low heat. Yields 2 cups (eight 1/4-cup servings).

Herky Perky Roasted Red Pepper Spread

roasted-red-bell-pepper-spread.jpg

You can smear this yummy-happy-healthy-fatty goodness on everythang. 

PREP TIME: 5 minutes
COOKING TIME: 1 minute
TOTAL TIME: 6 minutes

INGREDIENTS

3/4 cup tahini
1/4 cup water
2 medium roasted red peppers
1 Tbsp lemon juice
2 pitted dates
1 clove garlic
1 Tsp Herky Perky

INSTRUCTIONS
Put all the ingredients in a food processor, turn it on, and roar! Add a can of chickpeas and you got roasted red pepper hummus! What the what?!?! 

Adapted from Eat to Live.