Homemade hummus is a bold investment. A jar of tahini isn’t cheap, a ~15 oz. jar is around $6. BUT once you’ve invested in that jar, hummus is just a few small steps away! (You can get +15 servings of hummus for one jar of tahini) Overall you can save if you home make your hummus. Plus if you’re like me and Mike, you don’t like/always want the same flavors. So homemaking hummus let’s you control the amount you make. No more wasting hummus or eats flavors you don’t love!
Fun Fact: Lebanon currently holds the world record for largest plate of hummus, according to local media, Lebanese chefs used 8 tons of boiled hummus, 2 tons of tahini, 2 tons of lemon juice and 154 lbs of olive oil in the dish.
I really think that’s all the introduction needed.
Science fact: Donut dough rheology is an important property that impacts the overall donut quality. This property measures the ability of the dough to flow. It can be represented by the power law equation: τ=k.D^n where τ is the tangentic stress, k is the viscosity coefficient, D is the shear rate, and n is the flow index. Many factors affect dough rheology including the type of ingredients, the amount of the ingredients, or the force applied during mixing. Dough is usually described as a viscoelastic material, meaning that its rheology depends on both the viscosity and the elasticity. The viscosity coefficient and the flow index are unique to the type of dough being analyzed, while the tangentic stress and the shear rate are measurements obtained depending on the type force being applied to the dough. #nerds
This is a quick post to remind you to not throw out those seeds when making something with butternut squash. It’s easy to roast and they make a great snack.
Fun Fact: In places like Australia they call it a butternut pumpkin
What you’ll need:
Seeds from a butternut squash
1/2 tbsp Olive oil
1 tsp Salt
Shockingly you might have guessed that today’s recipe includes tomatoes. My garden is crazy productive right now and I have six tomato plants. This recipe has been a favorite of mine this summer. It’s quick and easy to make and it just tastes like summer to me. Mike and I eat it on a fairly regular basis. We also LOVE the bread I make it on. It’s a garlic roasted ciabatta bread baked fresh every three days and found at my local grocery store. I always hated “garlic bread” growing up. You know that cheap bread with the bright yellow garlic-y super oily sauce that covered the cheap bread? That stuff made me gag. In fact it’s because of that bead that I always thought I HATED garlic. It wasn’t until I went vegan and started using it in recipes that I realized that I actually love the taste of garlic.
This recipe is my take on a classic recipe. Not only is it incredibly easy and delicious, but it’s healthier than traditional bruschetta. I make mine sans olive oil and salt, which is considered a traditional part of burschetta. Can I even call it bruschetta then? That’s up to you. Let me know what you think!
Word Origin: Bruschetta is a noun derived from a Roman verb bruscare which means “to roast over coals”.
Guacamole is my go-to when I need a party dish.
It’s always a hit, and I always get my bowl back.
It’s also my go-to snack when we actually have avocadoes in the house.
This recipe is single serving, if you eat it as a meal (normal), or you can share (abnormal) with maybe one other person as a snack, if that person is nice, and you feel like sharing.
One thing I absolutely love about guac is that it is so fresh and healthy, while being a satisfying and filling snack.
The tomatoes for this one came from my garden! Which is finally producing things besides mountains of kale.
Also, side note, I like my guac chunky. If chunky guac isn’t your style then this recipe isn’t really for you.
Horticulture/History lesson: All Hass avocado trees are grown from seedlings grafted from the same single tree that was planted in 1926.
Nice Cream is one of my favorite guilt free snacks out there!
It’s incredibly easy to make and if you come prepared like me it doesn’t take very long to be snacking.
One of my favorite things about nice cream (besides its delicious taste) is how inexpensive it is. Processed vegan ice cream from the store can cost upwards of $6/pint. Two cups of ice cream costs $6!
But bananas are relatively cheap.
I’m going to break it down:
If you buy your bananas at Trader Joe’s they’re $0.19 each.
Three bananas are about a cup so to make 2 cups of nice cream would need six bananas.
6*$0.19 = $1.14 for two cups of plain nice cream. Can’t beat that price for yummy dessert.
Fact of the Day: Ben and Jerry’s is currently working on a dairy-free ice cream. And despite how delicious, inexpensive, and healthy nice cream is, I’ll likely still buy the B&Js when it comes out. Are they going to start offering dairy-free sample on the tours of their now? I would totally go visit if they did.