We collaborated in the kitchen and stitched together classic appetizers, dips and crunchies~
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ughhhhh~ *drool* (photo taken by VeganBeats) |
There is always a classic go to for any vegan (for this one it's hummus) and when it comes to exploring vegan eats, I feel that hummus is essential to become comfy with first.
Melissa has traveled all over the world and she whipped up a lovely bruschetta. I've never had a real bruschetta before, I've had salsa and sauces but this was a first...
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bruschetta (photo taken by VeganBeats) |
Melissa also whipped up some eggplant crisps! Usually you would use a European eggplant (those big hulky ones) but being in Korea, we got some Asian eggplants and the result was a sweet chewy crisp!
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photo taken by VeganBeats |
I love me some carrots...always~
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eggplant crisps and carrots (photo taken by VeganBeats) |
Melissa also whipped up a quick oat bread, it was dense, sweet, and more than enough for two people! I will get the recipe for sure!
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oat bread (photo taken by VeganBeats) |
This meal, feast, yummy bits were delicious. Not only was it shared and made with an awesome person, but it was enjoyed with two beautiful pups too!
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hummus (photo taken by VeganBeats) |
Mashed hummus
What you need:
- can of chickpeas
- 2 T tahini
- 1/4 cup warm water
- 2 T olive oil
- 1 T crushed black pepper
- 3 cloves of garlic (add more if you want!)
- splash of lemon juice
- 1 T sesame seeds
What to do:
- heat the can of chickpeas and add the water to it once warmed
- add all of the ingredients except the garlic and mash everything together
- add the garlic, mash some more and enjoy with any and EVERYTHING!
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