More recipes coming at you this week from Angela Liddon’s Oh She Glows Everyday! I’ve been craving really simple, clean flavors this week so it makes sense that all of the recipes I made revolved around lemon, tahini, and lots of veggies! I’m also now back in Massachusetts for a couple of weeks for the holidays so I’m not being too ambitious with my recipes! It’s hard when I’m not with my full pantry of ingredients! So there’ll be just a few recipes this week and a few next and then back to regularly scheduled programming over here.
I love hummus and I love making my own hummus but I never seem to remember to make it myself! But I really love being able to customize it to my flavor preferences, like with this recipe here. I’m not a big garlic fan so instead of using fresh garlic I used just a little bit of garlic powder so it wouldn’t be too overpowering! This hummus is really basic, but in a good way. The tahini adds to the creaminess and there’s a lot of tart lemony flavor which I love in a hummus. I had some with some plain popchips and then some more with celery sticks and I’m definitely a fan.
Okay yum. This soba noodle salad was soooooo good and I was really sad when I finished up the leftovers from the fridge! Theoretically this can be gluten-free but I wasn’t able to fine pure buckwheat soba noodles – they all were buckwheat/wheat combos. I was already a fan of Angela’s cast iron tofu (it gets so crispy!!) but I wasn’t sure how I was going to feel about the red and yellow pepper in here. Historically I’m not too big of a pepper fan! But these noodles were insanely delicious – creamy from the tahini, fresh punches of flavor from the cilantro and green onion, and I cut the peppers up nice and small so their flavor wouldn’t be too overwhelming. I will definitely make this again – I just want to find some gluten-free soba noodles next time!
This is definitely a basic recipe but that’s what I love about it – you can literally put it on anything and everything! It is super creamy and I love anything that is lemony. I can picture this in a salad with romaine and kale and quinoa but I actually ended up using it as the base for a pasta salad! I had to clean out my fridge before heading to Massachusetts so I combined it with some brown rice pasta, chickpeas, green onion, cilantro, and lightly sautéed kale and I ate it for a few meals. I ate it cold and heated it up and the dressing held up great both ways!
Love, Brenna
openbookkitchen.com 