I’m learning a lot about myself on this gluten and dairy free journey. I’ve been shocked by just how “routine” our meals had become. After ditching a lot of processed foods years ago (or so I thought!), it was a real eye-opener when I found that the only gluten free “meat substitute” was Quorn tenders. 😮 My entire repertoire of substitutes contained wheat and I was stuck in a very scary situation.
What’s for lunch??
I hadn’t realized just how much my lunches depended on some form of sandwich. Of course, homemade soup and salad were still the shining stars, but I was dependent on the “quick fix” meat substitutes provided. Want a quick meal? Just heat up a few chik’n tenders and voila! Not sure what to eat but starving? Fix up a quick veggie burger and you’re done. While a bit healthier than, say, eating out or gorging on high fat red meat, it honestly wasn’t much better.
Enter gluten free eating and suddenly I had to actually cook. And here I thought that was what I was already doing! Ha!
So, lunches and dinners around this house have really changed. I’ve started making meals from my vegan cookbooks that I’ve never tried before and we’re eating a much more varied green diet. It wasn’t like we weren’t eating kale before, but we’re eating it with quinoa now!
Here’s my latest discovery: homemade hummus! I’ve never bothered making it before and I’m not sure why. I guess I thought it’d be easier to just buy it, but honestly, I find the store bought hummus to be a bit too much – too salty, too oily, too something.
This hummus, on the other hand, is delicious! I snagged the recipe from a blog I discovered called The Simple Veganista. Julie’s blog is both beautiful and packed full of really delicious sounding recipes. This was a definite winner and has converted me over to making homemade hummus for life. 🙂
(And that piece of bread holding it all together? That’s my first loaf of gluten free bread. 🙂 Not too bad, but I can’t say it was a definite winner. I’ll be experimenting more with different recipes and hopefully come up with something that I can post.)
Sun-dried Hummus with Lentils
(Notes: This recipe hails from The Simple Veganista. I don’t buy tahini so I opted to leave it out. I also used the 1/4 cup or so of soaking liquid from the tomatoes as part of my water count. Julie suggests adding more olive oil to replace the tahini, but I didn’t bother. It tasted wonderful to me, but suit your own tastes.)
- 1 can of garbanzo beans, rinsed
- 6-8 pieces of sun-dried tomatoes, diced (I used dried ones without the oil and followed her advice of soaking them in water for 15 minutes before proceeding)
- 2 tbsp olive oil
- 1 clove garlic, mashed
- 1/2 tsp paprika
- 1/2 tsp salt
- 1-2 tbsp lemon juice
- 1/4 – 1/3 cup water, as needed
- Add all of the ingredients, except the water, to a food processor and pulse until thoroughly mashed. Add water as you pulse to reach the right consistency for you. 🙂