Vegetarian Summer Platter

Recipe posted by Sadie

Hummus:

 In a food processor combine:

2 cups of cooked chickpeas
1 tbl. wheat free tamari
juice of 1 fresh squeezed lemon
2 cloves minced garlic
2 tsp. ground cumin
2 tbl. chopped fresh parsley
1/2 cup tahini (sesame butter)

Add enough water to loosen it. Add salt and pepper to taste.

 

New Potato Salad:

This is simple and elegant, with vibrant colours from all fresh, organic vegetables. Steam 1 lb. new baby potatoes until fork is easily inserted, yet firm. Let cool and then add 2 minced garlic cloves. Finely chop and add:

2 tbl. red pepper
1 tbl. fresh mint
1 tbl. scallions
1 tsp. chives

Add sea salt and ground black pepper to taste. Drizzle with a good extra virgin olive oil, toss and serve.

 

Orange Pecan Quinoa:

(Makes 4 cups). Boil 2 cups of salted water. Add 1 cup of dried quinoa. Lower heat, cover and cook until quinoa looks shiny - about 15 minutes. Drain the quinoa. Add 1 cup of toasted, chopped pecans and 1/2 cup of dried cranberries. Then add 2 tbl. of the parsley, thyme, and basil, and 3 tbl. of sautéed, minced shallots. 

Blend together 1 cup of freshly squeezed orange juice with 1/8 cup of olive oil and 1 tbl. of balsamic vinegar. Add to dry ingredients with sea salt and pepper to taste. Serve hot or cold.