|the garlic and fresh rosemary are sizzling in the oven...|
I decided I wanted to eat one dish and then created the rest of my meal around it.
In this case, it was homemade hummus, because I picked up some garbanzo beans in the bulk section at my co-op. I also picked up bulk tahini and thought, heck, I've never made hummus before, and I think I have all the ingredients, so I'm gonna do it.
|all the fixings in the food processor, ready to be mixed up into hummus heaven|
After the 24 hours or so of soaking-slash-cooking the beans on low in my crockpot, the rest of the process went really fast. In fact, now that I have done it, I'm ready to do it again.
Because I ingested about half the hummus in one sitting last night.
|the amazing hummus; I didn't have paprika so I made do w/ cumin and fresh rosemary|
I used this recipe, from Mark Bittman, which I think you can also find in How to Cook Everything. I really didn't change anything, except the amount of garlic, because this just wasn't enough. And, obviously, I used beans that were originally dry instead of canned to avoid the BPA found in canned foods.
|this falafel was too good; GF/vegan AND local?!?|
To complement the meal, I made falafel that I found in the freezer section of my co-op. It's gluten-free, vegan, and made locally here in Portland. Triple score. Oh, and it was delicious.
Then, I thought, what am I going to put this all on? So I made some flatbread, again from a recipe from Mark Bittman found here. Made with buckwheat flour, this is completely gluten-free and obviously vegan, and it contains about 3 ingredients.
|granted, this flatbread doesn't look like much, but it tasted amazing|
I also water-sauteed some frozen veggies in a pan and put everything into lettuce leaves.
|ready to prepare into a lettuce wrap|
I'm probably not going to stop bragging about this delicious meal anytime soon, since it was so amazing. So be forewarned.
|right before it went into my mouth, NOMNOMNOM!|