Fudgy Chocolate Hummus Dip (Vegan & Gluten-Free)

A few months ago my sister introduced me to the hummus brand, Delighted By. Have you heard of it? Delighted By makes dessert hummus flavors like Brownie Batter and Snickerdoodle that are absolutely delicious and made with clean ingredients. Dessert hummus? Now why didn’t I think of that?! You probably don’t associate chickpeas with chocolate or anything else sweet for that matter, and it may strike you as gross, but trust me when I tell you that you’d never know chickpeas are the main ingredient in this dip. Seriously, my mind was blown when I first tasted it.

With Easter coming up next week and with so much emphasis on chocolate for the holiday, I wanted to try recreating the Brownie Batter hummus because I think it makes for a perfect sweet treat to serve at any Easter festivities. It tastes rich and decadent, but since it’s made from a short list of healthy and wholesome ingredients, it’s a rather healthy way to indulge! With chickpeas as the base, you get a nice serving of protein and fiber, which isn’t usually a hallmark of a chocolatey dessert.

My creation was a total experiment because I didn’t know how much of each ingredient to use and had to do some educated guessing, but after a little trial and error, I was very happy with the end result. It’s smooth and creamy with a rich chocolate flavor that reminds me of chocolate mousse. It goes great as a dip for sliced fruit, and is equally good spread on crackers. I’ve even had it with celery and carrots and I think it’s delish that way too. You could also just eat it off a spoon, which I have to admit I’ve done on more than one occasion!

Fudgy Chocolate Hummus

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Fudgy Chocolate Hummus

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Fudgy Chocolate Hummus

Recipe

Ingredients

  • 15-oz can chickpeas, rinsed and drained
  • 1 tablespoon coconut oil, melted
  • 2 tablespoons water
  • 3 tablespoons almond milk (I used unsweetened)
  • 2 tablespoons sugar
  • 3 tablespoons cocoa powder (unsweetened)
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Directions

  1. Place chickpeas, coconut oil, water, and almond milk in a food processor and pulse until smooth and blended.
  2. Add sugar, cocoa powder, vanilla extract, and salt, and blend again.
  3. Chill and store in an airtight container in the fridge.

 

Fudgy Chocolate Hummus Dip

Creamy Chickpea Salad (Vegan)

I do eat fish on occasion but I haven’t had canned tuna in years. I actually can’t remember the last time I had it and I don’t usually miss it, to be honest. There have been times during this pregnancy that I’ve craved a tuna sandwich though, this week in particular, and I wanted to find a satisfying alternative. Enter chickpea salad! For me, the appeal of tuna salad is less about the tuna and more about the creamy, crunchy, salty combination. Chickpeas can have this consistency too, if combined with the right mix of ingredients.

Continue reading “Creamy Chickpea Salad (Vegan)”

Veggie Tortilla Soup (Vegan & Gluten-Free)

Spring is technically a week from now but it snowed here yesterday so soup is still very much in the regular rotation. Rather than make a tried and true soup this week, I decided to try something a little different and I’m so glad I did! I think I’ve found my new favorite soup recipe. If you’re a fan of Mexican tortilla soup, you have to try this one! Most traditional recipes call for chicken, but this version is insanely flavorful and delicious sans meat. It consists simply of black beans, tomatoes, veggies, and spices. I was honestly surprised at how good it was, but I guess I shouldn’t have been because it has lots of fresh cilantro, which I adore. I think the key to the flavor is the cilantro and lime juice. I was in heaven from the aroma of cilantro and lime in my kitchen and I could almost feel summer. There’s just something about that combination that makes me think of fresh guac, margaritas, and sunshine! Continue reading “Veggie Tortilla Soup (Vegan & Gluten-Free)”

Tofu & Vegetable Curry (Vegan & Gluten-Free)

Just a few short months ago I posted about our first snow of the season and how magical and exciting it was. That feels like forever ago now and after many snowy days since, I’m officially over winter! We had yet another snowstorm on Wednesday and it caused power outages and school closings across the state and beyond. This is less than a week after another nor’easter took out power lines all over the area. Enough already winter! Can we get a break? Seriously though…. Continue reading “Tofu & Vegetable Curry (Vegan & Gluten-Free)”

Veggie Fajita Bowl (Vegan & Gluten Free)

Veggie Fajita Bowl

Some weeks I’m good about meal planning. Others, not so much. During those weeks when I haven’t planned out what we’re going to have for dinner each night, I inevitably find myself staring into the refrigerator, trying to come up with a wholesome, balanced meal with whatever food we have left. This was me last night. I’m sure others out there can relate! It can be tempting to order out in situations like this, and when we lived in NYC, we often did (more than I’d like to admit!), but now that we’re living in the suburbs and adhering to a tighter budget, I’m trying to cook at home the majority of the time. Fortunately, it’s usually not very difficult to piece a meal together since I keep lots of veggies and whole grains on hand at all times. Sometimes it just takes a little creativity! And it’s always worth it. Continue reading “Veggie Fajita Bowl (Vegan & Gluten Free)”

Heart-Healthy Raspberry Chia Smoothie (Vegan & Gluten Free)

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Good morning and happy Valentine’s Day! Are you doing anything special? Truthfully I’ve never been big on Valentine’s Day and I don’t have any plans to celebrate this year, but in honor of the day, I’m sharing a recipe for a yummy heart-healthy smoothie. A smoothie is probably not the first thing that comes to mind when you think of Valentine’s Day, but there’s really no better way to show yourself or your family a little love than by making something delicious and nutritious that does the body good. Am I right? Continue reading “Heart-Healthy Raspberry Chia Smoothie (Vegan & Gluten Free)”

Lentil Pasta Primavera (Vegan & Gluten Free)

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So somehow it’s Friday again already. I’m not complaining because it’s my favorite day of the week (well maybe after Saturday). I’m just wondering where the days went! This week seemed to go by in a blur for some reason. Anyone else?

Anyway, I’m popping in today to share one of my favorite new-to-me recipes, courtesy of my mother-in-law, Carol. When Carol came to visit us shortly after we had Jackson (back in 2016), she made a pasta dish for dinner one night that completely knocked my socks off. It was essentially just pasta tossed with sauteed vegetables that were seasoned with olive oil, spices, and lemon juice. If it sounds super basic, that’s because it is, but don’t let that fool you! The flavor is fantastic. I was honestly surprised at how much I liked it because I’m typically much more of a tomato sauce person when it comes to pasta and never choose to order an olive oil-based dish when I go to restaurants. I liked it so much, though, that I’ve now added the recipe to my shortlist of standbys, and I request it every time Carol comes to stay with us! Continue reading “Lentil Pasta Primavera (Vegan & Gluten Free)”

Mushroom, Kale, & White Bean Pizza (Vegan)

Mushroom, Kale, & White Bean Pizza

It’s pizza Friday over here in our house, my fave day of the week! Anyone else share this tradition? It’s something I just recently started up because I’ve been craving pizza like crazy during my pregnancy, but I think it may just stick around. There was a time when I avoided pizza like the plague, but I love it so much and life’s too short, so it’s back in my life in regular rotation again. I choose to mostly make it myself now though because, for one, it’s actually pretty simple, and two, I like to have control over the ingredients that go into it. Otherwise I wind up feeling stuffed, bloated, and lethargic. Continue reading “Mushroom, Kale, & White Bean Pizza (Vegan)”

Smokey Sun-Dried Tomato Hummus (Vegan, No Oil)

Smokey Sun-Dried Tomato Hummus

There are certain foods that I can’t ever seem to buy enough of. Hummus is one of them.  We go through SO much hummus at my house and we always find ourselves running out before our next grocery run. I just find it to be so versatile. It’s great with veggies and crackers of course, but I also love it on a baked potato, on toast, as a sandwich spread–the list is endless! I could just load up on more at the store so that it lasts longer, but I’m trying really hard to stick to a specific grocery budget each week, and I don’t want to adjust it just to accommodate our apparent hummus obsession! I had a bad experience attempting to make hummus many years ago, and never really tried again since then…until this past weekend. I figured I may as well give it a shot because making my own is not only more economical, but also healthier. I’m pleased to report that I think this version is a winner!   Continue reading “Smokey Sun-Dried Tomato Hummus (Vegan, No Oil)”

Immune Boosting Soba Noodle Soup (Vegan)

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We’re sick with colds over here, AGAIN. That makes the second time in a month! I think we have daycare germs to thank for that. Normally a cold is no big deal, but when you’re pregnant and are so limited in what you can take to get relief, it can be pretty miserable. In my first pregnancy, I somehow didn’t get sick once, but so far in my second pregnancy, I’ve been sick a number of times and it’s not pleasant! I like to turn to natural remedies as much as possible even when I’m not expecting, but while pregnant, I don’t have much of a choice. Earlier in the week when I was feeling particularly lousy, I decided to make a batch of soup in an effort to relieve some of my congestion. There’s nothing better than a steaming bowl of homemade soup when you’re sick and stuffy! Although chicken soup gets all the glory, veggie-based soups are packed with immune-boosting ingredients to help get you well in a flash.

There’s nothing fancy about this veggie and soba noodle soup I’m sharing today, but sometimes the simplest recipes are the best. This soup contains onions, garlic, ginger, and turmeric, all warming ingredients that can help with immunity, plus carrots, kale and broccoli, which are loaded with antioxidants and phytonutrients. It’s filling and satisfying without being heavy, and offers the comfort that comes with homemade soup.

One side note about garlic. I learned from my sister (who is a nutritionist) years ago that if you really want to get the most out of garlic when it comes to immunity, you need to eat it raw. I know this isn’t the most appetizing way to eat garlic, but there are ways to make it more palatable. After chopping a couple cloves into small pieces and letting it sit for about 15 minutes, which apparently boosts its healthy compounds, I like to mix it into some hummus and eat it on a few crackers. It’s pungent, for sure, but edible. Obviously when you’re already sick with something it’s not going to magically cure you, but if you eat some raw garlic at the first signs of illness, I think it can definitely help! I had some in addition to the cooked garlic in the soup for an extra boost. Bad-breath aside, it always seems to make me feel a little better. Anyway, I hope you’re managing to stay well this winter and if you decide to try this soup, be sure to let me know!

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Ingredients

  • 2 cups yellow onion, chopped (about two medium onions)
  • 5-6 cloves of garlic, chopped
  • 2 cups carrots, chopped
  • 3 tbsp fresh grated ginger
  • 1 tbsp ground turmeric
  • 2 tbsp low sodium tamari or soy sauce
  • 8 cups low sodium vegetable broth
  • 1 8-oz. package soba noodles
  • 2 cups frozen chopped kale (I used Whole Foods’ Organic Blue Curled Kale)
  • 1 cup frozen peas
  • 2 cups frozen broccoli

Directions

  1. Add a couple tablespoons of vegetable broth to the bottom of a large pot to prevent sticking (or add a bit of olive oil) and toss in the chopped onions and garlic.
  2. Let the onions and garlic saute for a few minutes on medium heat, stirring occasionally, and then add in the carrots, ginger, and turmeric. Continue cooking and stirring for about five more minutes and then add in the vegetable broth and tamari (or soy sauce).
  3. Bring broth to a boil, then reduce the heat to low, cover, and let cook until the carrots are tender, about 10-15 minutes.
  4. While the broth is cooking, prepare the soba noodles in a separate pot based on the package directions and set aside (I like to keep the broth and noodles separate so that the noodles don’t get mushy but you could cook the noodles in the soup if desired).
  5. Once the broth is about done, add in the frozen vegetables (kale, peas, and broccoli) and let cook for about 4-5 more minutes, until the vegetables are heated through.
  6. To serve, add soba noodles to the bowls and then top with broth.

*Adapted from Fork, Knife, Swoon’s Ginger Miso Soba Soup

 

Immune Boosting Soba Noodle Soup