day 3 on rotation diet

From the Smitten Kitchen blog. Surprisingly, it has no olive oil or cumin in the hummus itself. It is very good, though, and I topped it with olive oil, cayenne, and some thyme. Wishing I had za’atar on hand. This makes 4 cups, so it’s a lot.

First time I made this the cooking time was way too long. I’d say more like 45 min. V. tasty marinade! Goes great with a salad.

These are the brownies from Babycakes in NYC.

I make this with organic canned kidney beans since I don’t have a pressure cooker yet, so I’m going to rewrite the recipe to reflect that, but if you have dried, you can certainly pre-cook them. Also, this is another recipe we sometimes double (the leftovers are great for days).

It was incredible cooked in a pumpkin (<a href="http://flickr.com/photos/chanale/297551026/">see photo</a>).

This makes for great lunch box or picnic fare. When we have it for dinner, we double the recipe because it makes for good leftovers, too! The recipe calls for the quinoa to be boiled like pasta, but I prefer simmering it like brown rice, so I’ve adjusted the water in the ingredient list accordingly (you may have to use up to 2 c.) and have rewritten the directions.

Great vegan soup.