Hummus is packed full of healthy fats and protein and one of my favorite spreads/dips or however you want to classify it. This is a recipe that I have changed slightly  from Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating

3/4 cup raw cashews

6 tbsp freshly squeezed lemon juice

1 1/2 cups cooked chickpeas (garbanzo beans)

1 clove garlic

1 tbsp tahini

1 tbsp extra virgin olive oil

2 tbsp sea salt

2 tbsp nutritional yeast

1-2 tbsp ground flaxseed

4-6 tbsp water (to thin dip as desired)

In a food processor, combine cashews with 3 tbsp lemon juice and puree until almost smooth. Add remaining ingredients except water and remaining lemon juice and puree again until smooth, gradually adding lemon juice and water as desired to thin dip. Season to taste with additional salt or lemon juice. (I make mine really lemony!)

Serve with veggies or toasted pita points or use as spread for sandwiches. Enjoy!

I am all about a smooth soup. I typically blend almost any soup I make so I was really excited to find a soup recipe that included blending in the directions! I recently wrote about The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet HERE. The latest addition to my Vegan cookbook collection is The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat (thanks Mom and Dad!)

I made several (all very successful) recipes from this book over the weekend and this was one of my favorites.

tomato bisque

• Sea salt                                                                         1 (28oz) can whole fire roasted
• 4 tablespoons Earth Balance                                     tomatoes, juice included
• 1 onion, chopped                                                        1 tablespoon minced fresh parsley
• 1 carrot, chopped                                                       Leaves from 2 fresh thyme sprigs
• 1 stalk celery, chopped                                             1  bay leaf
• 3 cloves garlic, smashed                                         Freshly ground black pepper
• 2 tablespoons unbleached all-purpose flour      1 1/2 cups regular Cashew Cream
• 5 cups faux chicken stock                                       Parsley for garnish

1. Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the Earth Balance adn stir until melted, being careful not to let it burn. This will create a nonstick effect. Add the onion, carrot, celery, and garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking and stirring for 2 minutes.

2. Add the stock, tomatoes with juice, parsley, thyme and bay leaf. Bring to a boil, then reduce the heat and simmer for 30 minutes. Season with salt and pepper, then add the Cashew Cream. Continue to simmer (do not boil) for 10 minutes.

3. Remove the bay leaf. Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high for several minutes, until very smooth. Pour the soup through a fine-mesh sieve. Ladle into bowls and garnish with parsley.

Find Tal Ronnen’s recipe for cashew cream (great in soups, dips, sauces and desserts!) HERE.