Tag Archives: recipe

Lemon Dill Hummus

For my book club this past weekend, I made Lemon Dill Hummus.

I used to dislike dill. Or maybe I never really ate dill except for dill pickles, which I hate, so I thought I also hated dill the herb.

Lately, it turns out I really love it. I love tzatziki (although I make mine without mint), and I love dill potato salad (hold the mayo).

Rather than look up a recipe, I mentally adapted my typical hummus recipe. It turned out pretty good, although very lemon-forward.

Lemon Dill Hummus

Ingredients

  • 1 can chickpeas
  • 1/4 c olive oil (can sub aquafaba–the liquid from the canned chickepeas–if you’d prefer no oil)
  • 2 tbsp tahini
  • 1/2 c fresh lemon juice
  • 1/2 teaspoon garlic powder (you can use fresh garlic, but it often overpowers the hummus)
  • 1/2 c dill, split in half
  • dash of salt

Directions

  1. Remove the stems from dill and chop 1/4 c of dill. Put aside.
  2. Mix everything else in a high-powered blender or a food processor until smooth. I generally add the olive oil slowly so that I can get just the right consistency (by adding more or less than the amount in the recipe).
  3. Stir in the remaining dill by hand, transfer to serving dish, and garnish with any remaining dill.

I served this hummus with plain pita chips, and garlic-parmesan pretzel crisps. It would also be good with cucumber slices or carrots.

As I mentioned, it came out very lemony. If I were making it again, I might switch it to 1/3 c each of olive oil and lemon juice, and then use olive oil or aquafaba to thin it to your desired consistency.

Originally, I had planned to also serve tzatziki dip as well. However, due to time constraints, I didn’t get to it. I will be making it later this week along with some tofu, and I’ll try to share some photos and a recipe when I do.

Day 60 – Spicy Tofu Salad

This “salad” is a favorite of mine from Zanotto’s. I love it because it’s a great grab and go lunch, and it’s packed with protein, and super tasty with a nice mix of spicy, sweet, and tangy.

This is my attempt to recreate it, ymmv.

Ingredients —

  • extra firm or firm tofu
  • oil for cooking tofu (I prefer avocado oil for high heat cooking)
  • toppings
    • peanuts
    • green onions, chopped
    • garlic, minced
  • marinade/sauce
    • soy sauce
    • maple syrup
    • hot chili oil
    • rice vinegar

Directions —

  1. Press your tofu!
  2. While the tofu is pressing, chop your green onions and mince your garlic. For 8-10oz of tofu, I used 2-3 green onions and about 3 cloves of garlic.
  3. Cut tofu into bite size pieces, I like mine small, but you can do bigger, it’s your choice.
  4. Pan fry the tofu with a touch of oil until brown (on all sides as much as possible)
  5. Add tofu and toppings to bowl/container. You may have noticed by now that there’s no quantities listed next to the ingredients. This is a totally customizable recipe, so I’ve left it very open. Add a few peanuts or a lot. I like peanuts, and I put about a ratio of 3:1 (tofu:peanuts).
  6. Make the marinade. If you’re nervous, make it in a separate bowl. If you’re adventurous, put it directly in with the tofu. You’ll want enough total volume to coat with some left over.

Here are some tips on how I make the marinade. I start with the soy sauce, this is my primary ingredient. Then a splash of maple syrup for sweetness. Hot chili oil — add to your tolerance. I don’t like it to overpower the other flavors, so I used just a dash or two. For the rice vinegar, again, just a dash or two. I add very small amounts of everything and then add more to adjust the spicy, sweetness, tangy as desired.

Other tips — I completely forgot about lime juice, but usually I use lime juice and not rice vinegar. You can also add fresh diced or sliced chili peppers, like jalapeño or serrano peppers. For sweetness, if you don’t like maple syrup, you can use brown sugar or agave. I actually think brown sugar works best flavor-wise but maple syrup is easier. Other options to add would include ginger (grated) and rice noodles.

I usually eat this as-is or chilled, but you can throw it on top of rice, noodles, or on some greens to make an actual salad.

Monday, Day 8

I made green curry!

Here are some photos…

I’m not much of a recipe person, so I didn’t really measure anything except where noted below.

Here’s a rough recipe:

  • Press tofu then fry with a small amount of oil (I used avocado oil)
  • Toss the tofu with the dry spices (this is the only thing I measured — 1 tsp turmeric and 1 tsp curry power) and some coconut aminos after frying and then set aside
  • Sauté the chili pepper, garlic, shallots, and ginger until soft
  • Add broccoli, potatoes, coconut milk (I used two cans, use less if you like it less saucy), salt and pepper, green curry paste (I used the whole jar) and a dash or two of coconut aminos
  • Simmer for 10 minutes
  • Add tofu and bell peppers and a squeeze or two of lime juice to taste
  • Simmer another 10 minutes or until veggies are tender
  • Adjust salt, lime, coconut aminos, and spiciness (you can add cayenne or sriracha if needed) to taste
  • Top with cashews and serve with rice!

how to make a salad that’s not boring

Here’s my handy guide to salad making.

IMG_2523Base – start with a nice, tasty green base

examples: spinach, baby kale, mix greens, spring mix, but PLEASE not iceberg!

Fruit – I love fruit in my salads

examples: strawberries, blueberries, blackberries, raspberries or apple slices are some of my favorites

Protein – for me, a salad is not complete with some protein

examples: marinated tofu, white beans, chickpeas, black beans

Seeds or nuts – my version of croutons 🙂

examples: sesame seeds, pistachios, candied walnuts, sunflower seeds

Spice it up! – If you like a little kick, add some!

examples: shallots, red onion, garlic

Other – other fun things to add

examples: quinoa, cauliflower rice, corn, grape tomatoes, radish

Avocado – goes with any salad if you ask me!

Dressing – there’s so many choices, my personal favorite is olive oil and pineapple white balsamic vinegar

Today’s salad (pictured above):

  • baby kale
  • sliced strawberries
  • white beans
  • shallots
  • sprouted sunflower seeds
  • green tahini dressing