Roasted Red Pepper Hummus Lunch FEAST!

Yesterday I discovered the best Farmer's Market. It had so many "odd" fruits & veg that I was in heaven! So I decided to make a Vegan FEAST and bring it in to work.

I'll list everything I brought & give you the recipe for the Hummus.

Roasted Red Pepper Hummus
with
Baked Pita bread triangles
Romaine Lettuce spears
Purple Bell Peppers

Yellow Watermelon

Mixed Nut Brittle


HUMMUS~~~

(I made a double batch)

6-8 cloves of garlic minced (use as much or as little as you prefer)
2 Cans Garbanzo beans (drained)
3/4 Cup Tahini
1 Cup fresh squeezed Lemon Juice
1 Cup Roasted Red Peppers
6 Fresh Basil Leaves
About a Tablespoon of Olive Oil

In a food processor mix Beans, Garlic, Tahini, and Lemon. Process until mixture is smooth. Add Roasted Peppers and Basil, process until well blended. Season with Salt & Pepper to your taste.
I used the olive oil only because I wanted to loosen it up a bit. You may not need to. I also think next time I will save the bean liquid & add that to loosen instead, or in addition. This mixture is so personal. Make sure to keep checking as you add ingredients to make sure it is to your liking.

NUT BRITTLE~~~

Mixed Nuts (whatever combination you like)
Raw Sugar
Cinnamon
Vegan Butter substitute

I put the sugar & cinnamon on a low/medium heat in a sauce pan on the stove top. Just keep watching & stirring to ensure it doesn't burn....It will take a while, but just be patient. Add the butter after the sugar is melted, then the nuts. This mixture is completely up to you in how much you want of everything. Just eyeball the ratios. I want to say I used about 2 cups of sugar & about the same amount of nuts. Then about a tablespoon of cinnamon and "butter". Mix everything until well covered, then quickly transfer on to parchment paper to cool. It will be a big sheet of yumminess, so after it has cooled completely, just crack it into little pieces & enjoy.

I have to say, this little lunch FEAST was a hit!! It was very tasty, and light. With the brittle as a little "dessert" at the end. The different colored Watermelon & Peppers seemed to appeal to everyone too!

It was a good day!!! :o)

Spinach Pesto

*My camera is on the fritz, so I picked an image off the Internet very, very similar to what mine looks like

Tonight I made the most delicious Spinach Pesto

It was very easy & oh so delicious!

INGREDIENTS

2 big bunches of Organic Spinach
1 whole bulb of Garlic
1/2 cup Pine Nuts
1/2 cup Nutritional Yeast
1 Lemon
White Truffle oil (any oil you like will do)

First I toasted the Pine Nuts at 375 degrees, just until they started to look "toasty". In the food processor I put Garlic, Nutritional Yeast, & toasted Pine Nuts, mix about 15 seconds or until pretty well blended. Then I added all the Spinach. I like to do it a bit at a time, so I don't overload the machine. Add the juice of 1 lemon. Then while it is all blended & still running, add the oil. You can use as little or as much as you like. I used about 1 Tablespoon.

That's IT!

Very easy & Oh SO YUMMY!

Put on your favorite pasta, use as a dip, as a pizza base....Or whatever else you like!