Spinach Salad with Red Pepper Hummus Dressing

Like Hummus? Why not put it on a salad instead of in a pita?

For the salad:
16 oz. bag baby spinach
1 c. baby portabello mushrooms, sliced
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1 can black olives
1/2 purple onion, chopped

For the dressing:
1 c. roasted red pepper hummus*
1/4 c. balsamic vinegar
water for thinning

*Buy or make your own by blending:
1 c. cooked chickpeas
1/4 c. tahini
juice of 1 lemon
1 clove garlic
1/2 tsp. cumin
1 red bell pepper, roasted & peeled
salt to taste

To your health and happiness,
Hailey

"Sausage" Stuffed Squash

Mmm! Pair this with a fresh salad and you have the perfect meal for a chilly autumn evening. A simple recipe, it's easily expanded to feed a crowd.

For each serving:
1 c. chickpeas, cooked and drained
1 tsp. sausage seasoning (below)
1 stalk celery, chopped
1/4 of a yellow onion, chopped
1/2 of a green bell pepper, chopped
1/3 c. mushrooms, chopped
1/2 of a 5" diameter squash, any variety

Coarsely chop chickpeas in a food processor. Dry-fry them in a skillet over medium heat until they are toasty and golden. Sprinkle with seasoning, then add water by the tablespoon to the skillet until the chickpeas clump together like ground meat. Set aside while you steam-fry (saute in water) the next four ingredients until they are tender. Meanwhile, bake or microwave the squash, cut side down, in a covered baking dish filled with 1/8" water until squash is fork-tender. To assemble, mix chickpeas and sauteed vegetables. Spoon into squash and serve.

Sausage seasoning
1 tsp. black pepper
1/2 tsp. sage
1 tsp. thyme
1/2 tsp. marjoram
1/4 tsp. allspice
1/2 tsp. cayenne (optional)
1/4 tsp. red pepper flakes
pinch salt

Blend in a coffee bean grinder and store in an airtight container. Makes 4 teaspoons.

To your health and happiness,
Hailey

Taco Salad Delight

Have you tried Happy Herbivore's Chickpea Tacos?  No one will believe this delightful variation is meatless.

In a food processor, coarsely chop 1-2 cups cooked chickpeas until they resemble the texture of cooked ground beef. Transfer to a non-stick frying pan and "dry-fry" until beans are toasty on the outside. Sprinkle with a little water to moisten and season to taste with taco seasoning (recipe below). Then add the special finishing ingredient: 1/4 c. pico de gallo. This will cause the "meat" to clump and make it deliciously flavorful. Spoon onto a bed of leafy greens and garnish with avocado, tomatoes, olives, peppers and more pico de gallo.

Taco Seasoning
2 Tb. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. crushed red pepper flakes
1/2 tsp. dried oregano
1 tsp. paprika
1 Tb. ground cumin
1 tsp. sea salt (optional)
2 tsp. black pepper

To your health and happiness,
Hailey

Marinara with Chickpeas

Looking for a quick dinner? This one is fast and filling. You can use your own favorite marinara sauce or the one below, from Raw Food Made Easy.

Combine 1 c. marinara sauce (below), 1/2 c. cooked chickpeas, and 1/4 c. chopped zucchini or broccoli. Heat through. Serve over cooked spagetti squash or yams.

Jennifer Cornbleet's Raw Marinara Sauce
1 ripe tomato
1/2 c, sundried tomatoes
1/2 red bell pepper, chopped
2 Tb. extra-virgin olive oil (optional)
1 Tb. minced fresh basil
1 tsp. dried oregano
1 clove garlic, crushed
dash each sea salt, black pepper and cayenne

Process in blender or food processor until smooth

To your health and happiness,
Hailey