Hey everyone! Welcome back to another video- I’m so excited to share these delicious and healthy plant-based recipes with you! (Can also be gluten free as long as you use gluten free pitas 🙂 ) Summer is FINALLY here, which means tons of picnics and backyard BBQs! As someone who eats a plant based diet, it’s important to me to bring something I know will fill me up (because there’s not always a ton of other vegan options) but also something that non-vegans will enjoy! I brought this delicious trio to a BBQ last week and it was a huge hit, so I thought I’d share it!
RECIPES:
PITA CHIPS (inspired by Two Peas and Their Pod, recipe below reflects my own testing process)
Original:
5 white pitas (gluten free if needed)
¼ cup olive oil
½ tsp black pepper
¼ tsp garlic powder
¼ tsp paprika
Preheat oven to 400° F. Cut pita bread into triangles (I did 8 per pita). In a separate bowl, mix olive oil, black pepper, garlic powder, and paprika. Cover a baking pan with parchment paper or a silicone mat, and place triangles on top. Using a pastry brush (or spatula, I didn’t have a brush), brush the oil mixture onto the tops of the pita triangles. Bake for 10 minutes and let cool slightly before serving. I found these tasted best the day made
ROASTED GARLIC AND SUN DRIED TOMATO HUMMUS (inspired by the Oh She Glows Everyday Cookbook, recipe below reflects my own testing process)
1 head roasted garlic (slice off ¼ inch from top of head, drizzle olive oil, and cover raw garlic with foil. roast at 425°F for 40 minutes)
¼ cup oil packed sun dried tomatoes
2 tablespoons olive oil
Juice of ½ lemon
¼ cup tahini
1 (14 oz) can garbanzo beans, drained and rinsed
¼ tsp salt
¼ tsp cayenne pepper
1 tablespoon water or as needed to thin to desired consistency
Extra sun dried tomatoes, olive oil, and dried basil for garnish
Mince sun dried tomatoes in a food processor. Then add roasted garlic, olive oil, lemon juice, tahini, and chickpeas. Process in food processor until smooth. Season with salt and cayenne pepper, adding water as needed to thin to desired consistency. Garnish with sun dried tomatoes, olive oil, and dried basil. Keeps in fridge for 3-5 days!
HEMP HEART TABBOULEH (also inspired by the Oh She Glows Everyday Cookbook, recipe below reflects my own testing process)
Tabbouleh:
¾ cup dry sorghum cooked per directions on package
1.5 cups fresh parsley leaves
¼ cup fresh mint leaves
2 cloves garlic, skinned and minced
½ cup hemp hearts
1 cup chopped cherry tomatoes
Dressing:
Juice of ½ lemon
2 TBSP olive oil
1 tsp red wine vinegar
½ TBSP maple syrup
Seasoning:
Salt and ground black pepper
Mince parsley, garlic, and mint in a food processor. In a medium bowl, add cooked sorghum, herb mixture, hemp hearts, and tomatoes and stir until well mixed. In a separate bowl, add the lemon juice, olive oil, vinegar, and maple syrup and mix until well combined. Pour the dressing mixture over the sorghum mixture until the sorghum mixture is well coated. Season with salt and pepper to desired taste. Enjoy!
Hope you guys enjoyed this video!
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Blog:
Instagram: @sunlust_blog
INFO:
Camera: Canon G7XII
Editing: Final Cut Pro X
Music: Clouds by Joakim Karud