Plant-Based Recipe: Simply Divine Chocolate Hummus

      

Decadent  Chocolate Hummus Appetizer Plate   

Chocolate Hummus in a Jar - Decadent Valentine's Day Present

 Photo 1

 Photo 2

Greetings Chocolate & Hummus Lovers!

Delicious roasted rainbow carrots, warm-aromatic garam masala spice and decadent cocoa powder make this hummus simply divine. So many ways to enjoy this decadent hummus, with cookies, crackers, apples, pears, oranges, carrots, radishes, as spread on plant-based wraps and lavash bites with purple cabbage citrus slaw and even as a creamy pasta sauce --just let your culinary imagination run wild and have fun in your kitchen!

Chocolate Hummus makes a great appetizer and kids will definitely love it too. Put it in a jar and you’ll have a decadent Valentine's Day Present for family and friends too.

Roasted Rainbow Carrots Chocolate Hummus Recipe:

Ingredients (serving size 6):

1 Bunch rainbow carrots

1 Can (15 oz.) chickpeas, drained, rinsed and pad dried with paper towel

1 Tbsp. cocoa powder (unsweetened baking cocoa)

1/4 Tsp. garam masala spice

2 Tbsp. olive oil  

1 Tsp. orange zest

1/4 Tsp. sea salt

1/2 Cup fresh orange juice

1 tbsp. grand marnier (optional)

 

Instructions:

Carrots: Peel carrots with a vegetable peeler, wash, pad dry with paper towel and cut them diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end). Place carrots in a bowl, add olive oil, sea salt and toss them well until they are evenly coated. 

Roasting: Arrange carrots on a cookie sheet lined with parchment paper or in a Pyrex glass pan and roast at 450F (pre-heated oven) for 25 minutes. Remove carrots from oven and set aside to cool for 30 minutes.

Hummus: In a food processor (photo 1), add roasted rainbow carrots, chickpeas, cocoa powder, garam masala spice, orange zest and orange juice and process until the mixture is creamy (photo 2). You can add, some more orange juice if you find the mixture a bit dense.

Serving: Put the chocolate hummus in a bowl and garnish with orange or blood orange slices and a few rose petals and enjoy it with sliced carrots, apples, pears, crackers, almond cookies, and much more!

 

Wishing you a delicious Valentine's Day! 

Chef Ellie Lavender 

Plant-Based Mediterranean Personal Chef

Culinary & Wine Pairing Instructor

Event Caterer 

Lavender Design + Cuisine

 

 

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Plant-Based Provençal Recipe: Garlic-Herb Vegetable Tian

Garlic-Herb Vegetable Tian Prepped for Baking (photo 1)

Baked Garlic-Herb Vegetable Tian (photo 2)

Tian is a specialty of the region of Provence in the south of France. It's both a savory side dish and the heavy terracotta baking vessel used to bake it in. What makes a Tian so special is its beauty and simplicity!

This is my Garlic-Herb Vegetable Tian made with zucchini, yellow squash, Vitelotte potatoes, minced garlic and fresh herbes de Provence from my garden!  

Delicious Fact - Before receiving the name Vitelotte, these vibrant delicious purple potatoes believed to have originated in ancient Peru nearly 800 years ago. Their introduction to France is said to have occurred in the 19th century when they were also known as Vitelotte Noir and the Négresse potato. They were introduced to the United States in mid-1980s and first became popular in Los Angeles for its versatility, health benefits and vibrant color. Besides their beauty, they are packed with antioxidants 3x more than white, red and yellow potatoes with a nutty flavor similar to chestnuts! 

Though, Tian is traditionally made with summer Mediterranean vegetables such as zucchini, yellow squash, auborgine and tomato, it can be made with other vegetables and even root vegetables that can be sliced!

So, let's get started with the recipe!

Ingredients (serving size 4) 

2 Medium zucchini

2 Medium yellow squash 

2 Medium Vitelotte potatoes (if you can’t find Vitelotte or any other variety of purple potatoes, then use red or yellow potatoes, since they are more nutritious than white potatoes)

2 Cloves garlic minced

1/3 Cup fresh herbs such as parsley, oregano, basil, marjoram or 1 tsp. dried herbes de Provence

1/3 Tsp. Sea salt

4 Tbsp. Olive oil.

Instructions

1. Preheat the oven to 400ºF.

2. Wash & pad dry vegetables, then thinly slice (1/4-inch) them with a sharp knife or a mandoline slicer, which is much easier and a lot faster. 

3. Take an oval or round terracotta or casserole baking dish, brush it with olive oil and then arrange all vegetables in it (photo 1).

4. Drizzle olive oil, sprinkle sea salt, minced garlic and herbs.

5. Bake your Tian for about 35-40 minutes until zucchini and yellow squash are tender and the potatoes are a bit crispy (photo 2).

Enjoy your beautiful Tian with a salad as a delicious meal or as aperitif with a glass of Chenin Blanc.

Happy Baking!

Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Event Caterer
Vegan Mediterranean Culinary Services  
Instagram 

Copyright © 2024 Lavender Design + Cuisine, All rights reserved.

Easy No-Knead Focaccia Genovese Recipe!

 

Focaccia Genovese

Baked Focaccia Genovese

Prepped Focaccia Genovese for Baking 

Focaccia Genovese is the famous focaccia from the port city of Genoa in Liguria, Italy. The classic focaccia is usually left to rise for 12-14 hours, but not in my recipe!

This easy, quick no-knead focaccia is ready to eat in only one hour including the ingredients prep and baking time. It’s crispy on the outside, fluffy on the inside, and amazingly delicious! You can enjoy it by itself, with antipasti, soup, salad, a glass of wine and even for breakfast with coffee or espresso! 

You can either top your focaccia with traditional rosemary and sea salt, or other toppings of your choice. I topped mine with roasted orange bell peppers, green olives and fresh marjoram and thyme from my garden. 

So, let’s get started with the recipe, but first a simple prep tip: gather and place focaccia ingredients, toppings, a large bowl, a whisk, a mixing spoon and a baking pan on the kitchen counter. This practical step will take no more than a few minutes, but will accelerate your focaccia production greatly! 

Ingredients: 

3 Cups all-purpose flour 
1 Packet Fleischmann's RapidRise yeast (do not use active dry yeast)
1 Tbsp. granulated sugar
1 Tsp. sea salt
4 Tbsp. high quality olive oil
1 Tbsp. Italian seasoning
1 ⅔ Cups very warm water (120°-130°F)

Instructions:

1. Preheat oven to 400°F. 
2. Brush a 9×13-inch baking pan with one tbsp. olive oil and set aside. 
3. In a large bowl combine all dry ingredients and whisk until well combined. 
4. Add 2 tbsp. olive oil to the water, then add the mixture to the bowl with dry ingredients, stir until they are well mixed and a dough is formed. 
5. Transfer the dough into oiled baking pan, add one tbsp. olive oil on the dough and stretch the dough to fit the pan. Next, dimple the dough by pressing the pads of your first three fingers. 
6. Place your toppings and bake for 35-40 minutes until it’s golden brown, pulling away from the edges of the pan and the bottom is crispy. 
7. Cool slightly, slice and enjoy! 

Happy Baking!

Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Event Caterer
Vegan Mediterranean Culinary Services 

 

Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolate, culinary & wine pairing classes, and special events! 

 

Copyright © 2024 Lavender Design + Cuisine, All rights reserved.