Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Marinated Mushroom & Hummus

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Yay, Monday! Actually not a horrible one, I feel liberated since I was on call for work all last week and got to pass the torch today and next weekend is a 3 day weekend! Today’s high was a lovely 104 degrees and I could already feel the heat climbing when arriving to work at 7:30 AM, so I’m thinking a cool mountain escape at least one day this weekend. I was hoping this week would be quieter at work, but no such luck with a couple of hard drive crashes today alone and many new systems to get out for a start up.

My mom was babysitting my two young nieces today and being the wonderful daughter that I am, I used my lunch break to help her serve the kiddies lunch and learned that giving a hyper 2-year-old red cherries over light colored carpet is not such a great idea – or even giving said 2-year-old anything that could stain! I really hope the red dots come out of the light pants I wore today, ugh!

But I managed to create a nice lunch among the chaos of a tamari marinated portobello stuffed with Ani’s Ginger Almond Pate and a sauerkraut side salad.

Okay, the salad was a little more than a side. The pate went nicely with the mushroom and marinating it in tamari balanced the heavy flavor while keeping it moist.

While digging through my pantry last night, I found a mostly empty bag of dried chickpeas, about half a cup. I threw them in the fridge to soak for tonight’s dinner not really sure what I’d do with them – maybe a curry stir-fry. But when I got home after enduring today’s heat, I craved cold, crisp veggies and decided to make a hummus out of them. As much as I like solid chickpea hummus, it can be a bit heavy on the stomach and not something I felt like today, so I grabbed my trusty friend, zucchini, to lighten it up.

Zucchini Chickpea Hummus

  • 1/2 cup dry chickpeas, soaked over night
  • 1 clove garlic
  • 2 tbsp. tahini
  • 1 medium zucchini, chopped
  • juice of 1/2 lemon
  • 1 tsp. pink salt
  • 1/2 tsp. cumin
  • 2 tbsp. nutritional yeast

Process all ingredients in a food processor to a gloppy paste and enjoy! Makes about 2 servings.

I served it on broccoli greens with broccoli, carrots and red pepper for a fun, snack dinner. The hummus has more of a light, whipped texture compared to the traditional heavier recipes.

Comments

  1. sorrry bout the manic monday start w/ the crashes..ugh.

    2 yr olds and cherries dont mix! Nor does any fruit that can stain clothing. That’s why I feed this type of fruit only outdoors or in clothes i dont care about (mine or hers). The concept of spitting pits does not seem to really register either til they are maybe 5 or so. LOL

    Nice zuke hummus!

    I got Ani’s new book in the mail today..omg so excited to try it. I just barely thumbed thru it. Wow. Cannot wait! If you have anything you’ve seen/made from it that you’re in love with, LMK b/c the choices are endless!!

  3. I guess I never thought of just soaking the beans in the fridge. If you do that before leaving work, then they are usually fine for dinner?

    Your food looks delish as always!

  4. That hummus sounds fantastic! And it looks so thick! Mmmmm!
    Ani’s Ginger Almond Pate and that marinated mushroom sound so freakin’ good! I have yet to try that one.. although, I know all of her recipes are quite tasty!

    Where do you live that’s it’s that hot??