Sunday, January 3, 2010
The rollups didn't turn out as solid as I wanted; the idea was to stand them upright, but they held together better flat. It doesn't matter; it all went down just the same:).
The peppers are just raw peppers with fresh salsa and a piece of avocado.
The hummus was sort of an experiment because I put some horseradish in it, and I have to say I enjoyed it. Here's what I put in the hummus (just an idea rather than a recipe)...it makes about 1.5 cups worth.
1 cup cooked chick peas
juice from 1/2 of a medium lemon
4 sun-dried tomatoes, reconstituted in warm water
1/2 teaspoon prepared vegan horseradish
1 small garlic clove
The sweetness of the s/d tomatoes balanced out the zing of the horseradish. In keeping with Eat to Live, I didn't add any salt (except for the salt in the horseradish) or other fats, and it was pretty tasty just the same.