2 cans of garbanzo beans, rinsed and drained
1 can of white kidney/cannellini beans, rinsed and drained
1-2 cloves of garlic, minced
2 tablespoons Tahini
salt to taste
1 teaspoon ground cumin
3 tablespoons olive oil
Add garlic to food processor (or blender) until minced. Add the remaining ingredients with 1 tablespoon of water. Blend until creamy and smooth, slowly adding a little water until it reaches a desired consistency.
Wild Rice Pilaf
2 cups cooked wild rice
1 cup cooked brown rice
1 cup cook kamut or barley or quinoa
1 cup sunflower seeds
1 cup dried cranberries
5 scallions/green onions, thinly sliced
1/2 cup parsley, chopped
1/2 cup mint, chopped
Dressing:
Zest of 2 oranges
2 tablespoons olive oil
1 tablespoon orange juice
1/2 teaspoon black pepper
1/2 teaspoon salt
Combine all of the ingredients, add dressing, and serve at room temperature.
Pumpkin Butter
Pumpkin pie is loaded with eggs, dairy, and wheat. This option is vegan and wheat-free. I serve this version of pumpkin pie in small ramekins.
2, 15 oz cans of unsweetened pumpkin puree
3/4 cup sugar
3/4 cup apple cider
3/4 cup maple syrup
1 1/2 teas cinnamon
1 1/2 teas ginger
Preheat oven to 350 deg. Place all ingredients a large casserole dish and stir to blend. Place casserole dish into the oven. Stir every 15 minutes until the pumpkin butter has thickened. This takes about 1 1/2 hours. Let the pumpkin butter cool and place in an airtight container. It will keep in the refrigerator.
Basic Pizza Crust
This dough can be made with wheat flour or gluten-free by using the gluten free flour mix.
Sponge:
1/4 cup lukewarm water
1 package of active dry yeast
1/4 cup flour
In a small bowl, mix the following ingredients, stir to mix well and allow to sit for 15-30 minutes.
Dough:
1/2 cup lukewarm water
3 tablespoons of olive oil
1/2 teaspoon of salt
1 3/4 cup of flour
additional flour for kneading
Add the 1/2 cup lukewarm water, olive oil, salt, and flour to the sponge. Mix well until a ball forms. On a floured surface, knead the dough for 10-15 minutes. Place the dough in an oiled bowl in a warm place, allowing the dough to rise. After an hour, the dough is ready to shape.
I quarter the dough and freeze the remaining balls of dough for future pizza nights. My son is the only one who cannot eat regular pizza, so when we are planning on having pizza, I take out some prepared dough, defrost, and shape into a personal sized pizza crust.
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