“Vegetarian?”…. “Occasionlly.”

Hummus w/ Pita

Healthy eating in my opinion should really be referred to as “healthier eating”. Very few of us are going to hit 100% in our attempts at super-dieting.

While the ultimate goal may be to turn into a lacto-octo-vegan overnight and never stray, I tend to support a gentler, more user-friendly approach.

Instead of cutting out meats entirely, try substituting a veggie meal a few nights each week. You will be leaving less of a carbon footprint…improving your health as well!

This week I made some spicy homemade hummus, paired it with pita and arugula salad, a rich tomato soup + a great Cabernet… and no one noticed that it was a meat-free meal. In fact, I think it was preferred!

 Hummus

Combine:
2 Cups cooked Garbanzo beans (Prepared dried & cooked, or canned) 1/2 cup liquid reserved
3/4 Cup drained Tofu (cubed)
2 Tablespoons Tahini
2 Tablespoons fresh lemon juice
2 Teaspoons Organic Extra-Virgin Olive Oil
5 cloves freshly pressed garlic
Sea salt to taste ( usually about 2 Teaspoons)
Fresh hot pepper to taste
1/4 Teaspoon Cumin
1/4 Teaspoon Coriander

Top with:
1/4 Cup fresh Parsley
Serve with:
Whole grain pita bread
Fresh vegetables

In food processor, combine ingredients, blending until smooth. Add reserved liquid as needed. Hummus should have a thick, peanut butter-like consistency. Taste, and season accordingly. Serve topped with chopped parsley –  tucked into toasted whole grain pita bread with vegetables of your choice. (English cucumbers and roasted red peppers are especially good!)

Tofu adds a great protein boost to this terrific meat substitute. It is “de-lite-ful” change of pace!

“No meat…still a treat!”

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