Difference between revisions of "Recipes"

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(Directions)
(Directions)
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Blend all ingredients in food processor or blender with 2 tablespoons bean liquid.  Process until smooth, scraping down the sides as needed.  Add bean liquid as needed until the right consistency is reached.
 
Blend all ingredients in food processor or blender with 2 tablespoons bean liquid.  Process until smooth, scraping down the sides as needed.  Add bean liquid as needed until the right consistency is reached.
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It gets better after it's chilled a little while in the refrigerator.  If it lasts that long.

Revision as of 22:57, 24 August 2010

Contents

Starters

Black Bean Hummus

This is a slight variation on Dr. Fuhrman's black bean hummus recipe by Cynthia and I.

This stuff is like CRACK. Yum!!!!

Ingredients

  • 1 15-ounce can no- or low-sodium black beans, drained. (Reserve liquid for later.)
  • 2 tablespoons fresh lemon juice
  • 3/4 tablespoon Penzeys Florida Seasoned Pepper. (Or some other no-salt seasoning.)
  • 2 tablespoons raw tahini. (Pureed sesame seeds; find it at Whole Foods or a well-stocked grocery.)
  • 2 teaspoons low sodium soy sauce.
  • 1 teaspoon ground cumin.
  • 3 cloves garlic, chopped.
  • 2 tablespoons cilantro.
  • A pinch of cayenne pepper, to taste.

Directions

Blend all ingredients in food processor or blender with 2 tablespoons bean liquid. Process until smooth, scraping down the sides as needed. Add bean liquid as needed until the right consistency is reached.

It gets better after it's chilled a little while in the refrigerator. If it lasts that long.

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