May 2, 2020
Hummus Salmon with Relish
This was one of those providential recipes that just sort of fell together. I was craving a bright salad – where I live, cucumber/tomato salad is ubiquitous – my auto-pilot has Asian flavors on the brain – and I had half a tub of premade hummus that needed using up. And past-me was smart and put two salmon fillets in the freezer. Go, past-me. Thanks for looking out.
gluten-free, pescatarian
Hummus Salad with Relish
First, start the salmon:
1 salmon fillet per person (defrosted if frozen)
Red chili powder
Cumin powder
Salt & pepper
Pat the salmon dry, dust with spices on both sides and pan sautee in a couple spritzes neutral oil until your desired doneness is reached. We like a nice medium.
While the salmon is working, make the relish:
1 medium cucumber, chopped
1/2 pint cherry tomatoes, quartered
1 ounce pickled ginger, minced
2 tsp. sriracha
2 Tbsp. coconut aminos
Juice of 1 lime
I scallion, minced
Combine all relish ingredients and let sit.
To serve:
Leftover rice cooked in chicken stock (I had a mixture of basmati and wild rice I’d made a few days before)
3-4 Tbsp. hummus per person
To assemble, line the bowl with a generous smear of hummus. Top with the rice, lay the fish on top of that and spoon some relish over the whole shebang.
Makes enough relish for 4; the rest is up to you
May 1, 2020
April 30, 2020
April 29, 2020
April 28, 2020
April 27, 2020
April 26, 2020
April 25, 2020
Hummus Pasta with Green Beans
This dish started with a craving for the taste of charred vegetables, lemon and the fattiness of hummus. Weird, I know, but it turned out really well and I’ll definitely be making this again the next time I have a tub of hummus chillin’ in the back of the fridge that’s in danger of going slimy.
gluten-free, vegetarian, vegan
Hummus Pasta with Burnt Green Beans
1.5 cups pasta (I used a gluten-free rice/quinoa mix pasta)
1/4 cup reserved pasta water
1/4 cup hummus
1 lemon
1/2 cup fresh chopped parsley
4 cloves garlic in paper
250g green beans
1/4 cup nutritional yeast
Salt & pepper
A few spritzes oil
Preheat your oven to 220C/375F and prep a baking sheet with foil or a silicone liner.
Chop the green beans into bite-sized pieces and toss with a few spritzes oil + salt & pepper. Spread on the sheet in a single layer.
Chuck the garlic cloves (still in their paper) and the lemon (halved, cut side up) on the baking sheet and bake around 25 minutes, or until the green beans have started to burn in spots.
While the beans are working, cook the pasta according to directions. Drain, reserving 1/4 cup of the liquid. Return to the warm pot.
Add the green beans when done. De-paper the garlic and squish if the cloves are squishable and chop if they’re crispy. Add to the pot. Squeeze the lemon into the mix (I used a chip clip to do so because the lemon was still really hot and my tongs were in the dishwasher). Add the nutritional yeast and hummus and toss, using the reserved pasta water to thin the mixture out if it looks too dry.
Season with salt & pepper.
To serve, spritz with a pump or two of oil to add a little more moisture.
Serves 2 for dinner
Gastography 