Easy Creamy Hummus

Suggested Piece: 1.5 Qt. Small Bowl

Ingredients
2 cans chickpeas (15 oz. each), rinsed and drained
1 can white beans (15 oz.), rinsed and drained
1/3 c. lemon juice (#1 cone)
2 tbsp. tahini
1 tbsp. fresh parsley, chopped
1 garlic clove, peeled
1/2 tsp. smoked paprika
1/2 tsp. ground cumin
1 1/4 tsp. sea salt
Water to thin as desired

Directions
In a blender combine all ingredients except the water. Begin blending; add water  and use just enough to get it smooth but still with a thick texture. Taste and add up to 1/4 teaspoon additional smoked paprika or other seasonings to taste.

Original recipe can be found at: https://www.pcrm.org/recipe/easy-creamy-hummus

Kale & Quinoa Salad

Suggested Piece: 3.5 Qt. Cold Bowl

Ingredients

For the Salad:

1 c. quinoa

1 large bunch (about 6 cups) kale, tough stems removed, chopped, and rubbed

15 oz. can chickpeas, rinsed & drained (optional)

1 c. blueberries

4 oz. goat/feta cheese, crumbled (optional)

½ c. sliced almonds

1 avocado, cubed

For the Dressing:

¼ c. extra virgin olive oil

¼ c. lemon juice

2 tbsp. honey

1 ½ tsp. Dijon mustard

¼ tsp. Kosher salt

Dash of black pepper

Directions

Prepare quinoa using the knuckle method. Transfer to a large bowl to cool. Meanwhile, make the dressing. Whisk together all dressing ingredients in a large salad bowl. Add the kale and, using your hands, toss it with the dressing. Once the quinoa is cool, add it to the bowl with the kale, along with the chickpeas (if using), blueberries, goat cheese (if using), almonds, and avocado. Toss gently to combine. Serve.

Chickpea Salad with Tomatoes and Cucumber

Suggested Piece: Medium Cold Bowl

Ingredient
15.5 oz. canned Chickpeas, drained & rinsed
1 c. Tomatoes, chopped (any type)
1 Cucumber (#3 cone)
2 stalks Celery (#2 cone)
1/4 small Red or yellow onion (#4 cone)
1/2 c. Cilantro, chopped & fresh
1 Tbsp. Extra virgin olive oil
1/2 Tbsp. Balsamic vinegar or lemon juice
1/2 tsp. Ground cumin
1/4 tsp. Sweet paprika

Direction
Add all the ingredients into a large bowl. Stir to combine and serve.

Cooking Tip: Cilantro stems and celery leaves have a ton of flavor! So go ahead and chop them up for the salad.

Tip: Cherry or grape tomatoes are usually more expensive than other tomatoes. However, sometimes they go on sale, so always check.

Mediterranean Salad

Suggested Piece: Large Cold Bowl

Ingredients
1 head Lettuce (green/red leaf or romaine), cut into thin strips
1 Cucumber (#3 cone)
1/2 c. Tomatoes, chopped
1 - 15.5 oz. can Chickpeas, drained & rinsed
1/2 Red onion (#4 cone)
1/2 c. Feta crumbles or Parmesan cheese (#1 cone)
1/2 tsp. black pepper
1/2 tsp. garlic powder
2 Tbsp. Extra virgin olive oil
2 Tbsp. Red wine or cider vinegar

Directions
In a Large Cold Bowl toss lettuce, cucumber, tomatoes, chickpeas, cheese, and onion. In a small mixing bowl whisk olive oil, vinegar, garlic powder, and pepper. Pour dressing over salad mixture, toss.

Dried Beans & Legumes

1. Rinse the beans well and place in enough water to cover generously.
2. Remember that beans will double in bulk after several hours of soaking. Look for shriveled or damaged beans and remove any that float.
3. Soak the beans for 6 to 8 hours or overnight. 
4. Drain the beans and refill the pan with enough water to cover.
5. Place the pan over medium-high heat and cover. 
6. When the Vapo-Valve clicks, reduce heat to low and continue cooking until tender. Most beans should cook one hour. Lentils require 15- 20 minutes. Chickpeas and Soy beans require 1-2 hours or more.