Today is Tuesday? Let me tell you, this week already feels long and jumbled and apparently we’re only two days into it. I’m so excited and ready for our trip to Hawaii this weekend that I don’t really care about much else at this point. I almost didn’t write a post for y’all today but I couldn’t bear not to!
Welcome back to Vegan MoFo! In case you missed any of my earlier posts, you can check them out here:
- Mac n Cheese Monday: My Favorite Vegan Mac n Cheese and Mac n Cheese Round Up and RAW Mac n Cheese (three ways)
- Tomato Tuesday: An Ode to Fire Roasted Tomatoes and Grape Tomatoes! Cherry Tomatoes! and Raw Vegan Chili (and stuffed mushrooms)
- What-a-Salad Wednesday: How to Build a Great Salad and 4 Delicious Dinner Salads with Homemade Dressings and Vegan Caesar Salad Dressing
- Thirsty Thursday: My 9 Favorite Vegetables to Drink and Smoothie Recipes and Tips and Fresh Fruit and Veggie Juices
- Fruity Friday: Making the Case for Fruit and Video Interviews with Fruitarian Michael Arnstein and Food and Fitness Diary – Entry 1
- Saucy Saturday: Cheezy Walnut Sauce with Sweet Potato Pasta
- Something Random Sunday: My One Year Blog Anniversary
Today is Tomato Tuesday and I’ve got a yummy hummus recipe for you guys! Hummus is something that I LOVE and I’m so happy that I don’t have to give it up just because I’m eating predominantly raw foods.
I posted a recipe for classic sprouted hummus months ago, and I really like that recipe, but I wanted to do something a little different this time. I really encourage you to check out the other recipe, especially because that post takes you through the steps on how to sprout the chickpeas and get them ready for the hummus making.
Sprouted Sun Dried Tomato Hummus – 665 calories
*remember, those 665 calories are for the WHOLE recipe, not per serving. This is right on par with store-bought hummus, only healthier! :)
- 1/2 cup uncooked dried chickpeas
- 2 tbsp tahini
- 1/4 cup sun dried tomatoes (not the kind packed in oil)
- 1/4 cup hot water
- a handful of grape or cherry tomatoes
- 1 tsp fresh rosemary
- 1/4 cup packed fresh basil leaves
- juice from 1/2 a lemon (not pictured)
- 1/2 tsp sea salt (more if you’d like)
1. Get your chickpeas ready for sprouting. Read my original sprouted hummus recipe for the instructions (they’re really easy!).
2. Once your chickpeas are ready and look like these (will take about 1.5-2 days) get the rest of your ingredients ready! Start by soaking your sun dried tomatoes in 1/4 cup hot water and let them soak for about 20 minutes.
The first few times I made sprouted hummus I used my food processor, just like I do with regular homemade hummus. This time I decided to use my Vitamix to see if I could get it to have the same creamy texture as regular hummus. Success!
3. Add all the ingredients to your high-speed blender or food processor, including the soaking water from the sun dried tomatoes, and process until smooth. The longer you let those blades whiz and whir the creamier your hummus will be so let it run for about 5-8 minutes for a food processor and 2-3 minutes for a high-speed blender.
I was really impressed with how well this recipe turned out, especially since I was racing around trying to get it made before Ross got home from work so we could go out to dinner together.
Once he got home he still had to shower, so it turned out I didn’t need to be rushing like I thought. So, I decided to make myself a little appetizer before dinner.
I stuffed a couple of little tomatoes with my sun dried tomato hummus and snacked on them while I wanted. Perfect for Tomato Tuesday, right? I thought so :)
Once Ross was showered and ready we headed out to The Dojo for some dinner. They had a full vegan menu there with 24 items for me to choose from. I was in heaven, but also a little overwhelmed!
I tried to get some pictures of what we ordered but it was waaaaay too dark in the restaurant. This place was served Japanese tapas so we got several things to share. (click the menu to enlarge it)
First we started off with Kinpira Gobo (marinated burdock root and carrot) which was incredible, and the Sunomono (cucumber, seaweed, rice vinegar). Next we enjoyed the Tofu Caprese (tofu, tomato, avocado, basil, olive oil, and balsamic vinegar) and the Homemade Veggie Gyoza (tofu, cabbage, taro, bamboo shoots, and green onion). The Gyoza was my least favorite thing. They looked like little pot stickers and were filled with what you’d expect an egg roll to be filled with, served with plain soy sauce for dipping. Not bad, just not impressive.
For our main part of the meal Ross ordered some crispy basil chicken off the non-vegan menu and I got the Vegan Miso Ramen (bean sprouts, nori, fried tofu, scallions, and corn) which was incredible! First they brought me out a non-vegan version which has half of a hard boiled egg and pork in it, but once I got the correct dish I really enjoyed it.
I’m not sure which I liked more, the kinpira gobo or the ramen. One thing is for sure, Ross and I will definitely be going back there so I can try more things off their vegan menu!
If you have not already unsubscribed from this blog and subscribed to my new one, please do that now — here is the new blog site: http://myhealthychef.net/blog/. I will not be posting to this site at all after Vegan MoFo is over. You will still be able to come here to access all my old posts and if you’ve saved emails posts from the past those links will still be good, but all my new content will be posted over at the new blog. All my old posts have been moved over there already so it’s fully functioning and ready for you to join!