Vegan Cannellini bean coconut hummus

This is probably the best hummus I have ever made. Are you bored of chickpea hummus? This is what you need for a change ๐Ÿ™‚ With coconut in, it tasted divine. Get rid of coconut if you are not into coconut ๐Ÿ™‚

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Very easy to make and Yum. In a food processor, blend together these ingredients below

  • A can of cannellini beans rinsed very well
  • 1 clove garlic
  • 1-2 tsp cumin powder(depending on your taste)
  • Juice from 1/2 lime
  • 1 tbsp olive oil(optional)
  • 1 tbsp unhulled tahini(or more-depending on your taste)
  • 2 Tbsp fresh coconut
  • Salt,ย Paprika-to taste

That’s it. Yummy hummus ๐Ÿ™‚

Serve with bread/these amazing Korean Scallion pancakes-ย PaJeonย 

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Vegan Tomato Lentil Soup

Chantal Brodrick is a personal trainer based in Sydney.I met her last March(2012) and ever since my weight has been dropping down ๐Ÿ™‚ ย I should say the classes with her at my local gym was the turning point of my healthier life. ๐Ÿ™‚ Love her classes-so much energy in there ๐Ÿ™‚ Thank you so much Chantal for everything you have done. This is one of the vegetarian recipes Chantal had given me when I mentioned to her that I am vegan. I have veganised it and it’s so healthy ๐Ÿ™‚
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You need

  • 1 cup of red lentils
  • 3 tomatoes-blend in a blender
  • 2-3 sun-dried tomatoes-finely chopped
  • 3 cups vegetable stock+ extra water (if needed)
  • 1 onion-finely chopped
  • 1 garlic-finely chopped
  • Salt& Pepper-as needed
  • 2 tsp rice bran oil
  • Coriander/parsely- few leaves finelt chopped
  • Turkish bread

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Process:

  • In a stock-pot , heat oil, add onion, garlic and fry until onion is soft.
  • Add in Kale and spinach-fry until they shrink
  • Add lentils, tomatoes, sun-dried tomatoes, vegetable stock and bring it to boil.
  • Reduce heat and simmer for 30-45 mins until lentils are creamy and soft.
  • You could blend it for finer texture but I love it as it is.
  • Serve with Turkish bread ๐Ÿ™‚