On Vacation

Hi everyone- If you are reading this, I have already left for my Mediterranean Cruise and then trip to Israel.

 I'm not sure if I will be able to post while I'm traveling. If I can, I'll share my photos.. 

Thanks for stopping by and I'll be back in June!!

I will check the comments page!

Hummus Appetizer With Mushrooms, Onions, and Chickpeas

Hummus with warm chickpeas, mushrooms, and onions makes a tasty appetizer that will keep your guests coming back for more. 

I forgot to take a photo when I made the warm appetizer;
this photo is after serving 

Sunday night we were invited to a cocktail party, and I was asked to make and bring "crispy mushrooms and hummus." I said that I would be glad to make it, but I wasn't familiar with how to make crispy mushrooms. The host shared that she had seen the recipe in the New York Times.

I was not able to locate the recipe, but I did find a few other recipes on the Internet that sounded similar.  This is my own recipe based on the sound of the name. 

My mushrooms and onions were sautéed and soft, but everyone seemed to like the final product. I also topped my hummus with chickpeas and pine nuts.

In the past, I've made a spectacular hummus appetizer that called for spreading the homemade hummus on a plate and then topping it with sliced olives, halved cherry tomatoes, cilantro, and pimentos. 

I now make a oil-free hummus that I used this time. 

I served this delicious warm appetizer with crudite of sliced cucumbers and baby carrots and some gluten free chips. 

How I made it:

• First I made my homemade hummus. oil-free hummus
• Next, I sautéed onions and mushrooms using vegetable broth 
• When done, I spread the hummus on a flat plate  
• Topped it with warm sautéed onions and mushrooms
• Added pine nuts and served while warm 
• For myself, I do not use oil- however I did drizzle with oil for the cocktail party 

Notes:

I sprinkled with a little garlic powder, salt, cracked pepper, and cumin - I thought about about red pepper flakes but held back.

The hummus was room temperature and the toppings were warm.

Our Favorite 3 Ingredient Salad-

Salad is a staple in our home. We enjoy a nightly salad with our dinner. Sometimes I use lettuce/greens as a base and sometimes I don't. This easy salad is one of my favorites and does not contain any lettuce greens and is made with just 3 basic ingredients. 

Homemade Russian Dressing -Vegan and Oil-Free

One of my favorite salad dressings is Russian dressing. When I was young, my mom used to make her own by mixing mayonnaise and ketchup. It was that simple! I loved the look and the taste of that creamy colored pink dressing.

I still do, but I no longer eat mayonnaise that is made from eggs. I've been making my own homemade vegan tofu mayonnaise that I literally whip up in seconds in my NutriBullet.

One day I realized that I could use my tofu mayonnaise to make Russian dressing just like my mom used to make. I tried it, and was pleased with the results. Now, despite eating plant-based, oil-free, diet, I can still enjoy Russian dressing on my salads.

 Russian Dressing is Not Russian, but it does have a history.

The recipe originated in New Hampshire in the early 1920's and had nothing do with Russia.  The grocer who introduced Russian dressing was James E. Colburn  who sold it to hotel chains. 

The recipe possibly may have been called "Russian dressing" because a tablespoon of caviar was sometimes added to the recipe.

I made my dressing vegan and oil-free with just tofu mayo (quick, easy, recipe) and ketchup. I love it on salad. 

This recipe is perfect if you or your guests eat plant-based, egg-free, dairy-free, or oil-free. 

Ingredients: 

2/3 cup of tofu mayonnaise

1/3 cup of ketchup (I buy sugar-free)

Directions: 

Blend the tofu mayo and ketchup with a spoon until creamy. Use with your favorite salad. 

Did your mom make Russian dressing when you were young?