I made this recipe for a party the other night , but failed to measure my ingredients. Everyone asked me how I made it and I simply responded by saying, "I have no idea!" Tonight I tried to replicate the recipe, although as we all know...the first is always the hardest to recreate. I think I came pretty close with this one...another delicious roasted pepper chipotle hummus. Last time I used a mix of yellow, orange, and red sweet baby bell peppers. This time I used mainly the yellow ones and a few reds. The smokiness of the chipotle pairs well with the sweet buttery flavor of the roasted peppers. Enjoy!
Preheat oven to 375. Wash peppers and cut tops off to scoop out seeds. Toss peppers with 1 tbsp butternut squash seed oil (or olive oil) and lay on foil-lined cookie sheet. Roast for 20 min or until peppers are tender and slightly charred. Remove peppers from oven when done and set aside to cool to room temperature.
Set aside 1 tbsp of EVOO. Drain and rinse chickpeas.
Once peppers are cool, place in food processor with remaining ingredients. Blend until almost smooth. Add more oil or water if you prefer a thinner hummus. Chill hummus in refrigerator for at least 1-2 hours before serving.
Drizzle remaining oil on top when serving with a dash of chipotle or paprika for color.
Serve with veggies or chips. Also use on a sandwich with tomatoes, cucumber, spouts and red peppers.
Nutrition Trivia: Did you know that red peppers have more Vitamin C than 1 orange? One cup of chopped red bell peppers contains nearly 3 times the amount of vitamin C of an orange. That's 190 mg of Vitamin C! Red peppers are also packed full of Vitamin A. So, the next time you reach for the OJ to fight off a cold, skip the cup full of calories and grab a red pepper instead.
Using a sharp carrot peeler, peel zucchini making zucchini ribbons, leaving the center seedy core.
Transfer slices to a large bowl and sprinkle with 1 tbsp salt. Let stand for 20 min. Rinse under cold water. Pat slices dry with kitchen towel and arrange in a loose mound on a platter.
Using the carrot peeler again, peel carrots to make carrot ribbon. Lay the carrots on top of the zucchini noodles on the platter.
In a large bowl, combine the tomatoes and their juices, the garlic, and the basil and toss gently to mix. Stir 2 tbsp of the oil and a generous pinch of salt and pepper into the mixture.
Drizzle the remaining 1 tbsp olive oil over the zucchini and season with a few grinds of pepper. Spoon the tomato mixture over the zucchini.
Top with shaved Parmesan cheese (optional) and serve.
Prepare "flax egg" and sit in fridge while rest of dish is being prepared.
Put the gluten free crackers in a plastic bag and pound with rolling pin.
Drain any liquid from crab meat and pick over to remove shells.
Spread the crab meat over a flat surface covered with parchment, wax, or other freezer paper.
Evenly sprinkle the crushed crackers and the chopped parsley over the top of the crab.
In a medium bowl, mix together the Veganaise, the mustard, the "reshaped" Worcetshire sauce, Franks hot sauce (or tobasco), the salt and pepper. Stir the "flax egg" into that mixture and evenly pour the combination over the crab meat.
Divide the crab mixture into six equal squares with a spatula. Pick up one square at a time and squeeze each handful hard, to force out excess liquid and to pack the mixture into a cake. Place formed cakes onto a large rimmed baking sheet lightly coasted with vegetable oil and refrigerate them for at least on half hour.
TO BROIL: Broil the crab cakes on the large rimmed baking sheet lightly coated with vegetable oil. The cakes should be about 4 inches from the heat and broiled without flipping until brown (about 10 minutes). When brown, turn off the broiler and allow the cakes to continue baking in the hot oven until they no longer appear wet. Check them frequently.
Crab cakes should be kept warm, covered with foil in a 350 degree oven, but should be served shortly after cooking, to avoid drying out.
I love to cook, create and recreate...especially healthy foods! Let's have fun in the kitchen!