I love any excuse to use curry! I go though phases where I cook with it all week, then I forget about it for awhile. I always come back to it though, I just ordered a few new curries from World Spice Merchant and I can’t wait to try them!
I made this one at my in-law’s house, it was a huge hit! I served this over quinoa but it would be great over brown rice or any other tasty grain! My toddler really enjoyed this as well!!
Have you tried the vegan Spicy Lentil Wrap from Trader Joe’s? OMG it’s so good! I’m not that stoked on the white lavash wrap or the high’ish sodium content but in a rare pinch it works perfectly! I decided to try and find a copy recipe for that wrap, maybe make it a wee bit healthier in the process so I can have it more often. I found this recipe on theKitchn website after a few searches and decided to make it immediately.
Spicy Lentil Wrap with Tahini Sauce(s)
Who doesn’t love a good hummus recipe!? It’s just so easy to make and such a satisfying alternative to junk food dips out there. We love it on Kale Lemon Sandwiches, dolloped on top of salads, nestled inside of collard wraps or next to a plate of cold, raw veggies. Our toddler eats hummus for her morning snack with carrots, jicama, sugar snap peas, celery, daikon radishes (raw, yep she loves them!), raw broccoli and well… most of the time she uses her hands to scoop it into her mouth when the skinny carrot sticks and pulled-apart veggies take too long.
Then again, who doesn’t love a good OIL-FREE hummus recipes!?! I know I do, I’m always on the lookout for good oil-free alternatives to foods that are usually full of it, and still taste good too! This is a good plain hummus recipe but we also love Oil-Free Buffalo Wing’ish Hummus too!
I really like this recipe because it uses sesame seeds instead of tahini… I don’t know what it is about me and tahini but I always taste something funky when I use it. Some recipes, I don’t notice it but in hummus recipes, I do.
Delicious Oil-Free Hummus
I’ve been stockpiling raw food recipes lately; I love collard wraps so much but I’m getting bored with the combinations I already have. Since most raw foodist have perfected the collard wrap, I figure it’s about time I do the same. I don’t plan on going 100% raw anytime soon (yeah, like I have that kind of time in the kitchen!) but I’m dabbling. I guess you could say we already eat a pretty raw diet but I’m enjoying learning about the more traditional styles of real raw food… if that makes any sense. 😉
I found this recipe on a Choosing Raw and I had to make it. Not only is this one of the BEST nut cheeses I’ve ever tasted, it’s probably one of the best FOODS I ever tasted! I’ve been slathering it on so many things but I haven’t had a chance to take a better picture to represent all the glory of this beautiful “cheese”. Nevertheless, I had to post this so that you guys have a chance to make it yourselves. I plan on using it in collard wraps, salads, as a dip, I’ve been spreading it on my Pulp “Crackers” (post to follow soon – “crackers” made out of chia seeds and leftover juicing pulp… BRILLIANT!!!), eating it with a spoon, dreaming of putting it on pizza and well, dreaming of putting it on just about anything! This reminds me of sun dried tomato basil cream cheese, I bet it would be excellent on a warm toasted bagel! I haven’t had a bagel in so long…. hmmm….. 🙂
Sun-Dried Tomato & Basil “Cheese”
