Hummus Vegetable Wraps

Usually when I make hummus, I prepare it in bulk so that it’ll last me through a few days. During that time, I like to use it in different ways so I don’t get bored. Large green leaves make for the perfect wraps. Today, I paired yesterday’s beet hummus with julienned carrots and cucumber and chopped tomato, parsley and scallions.

IMG_8411

No formal recipe here. Whip up a batch of the roasted beet hummus, or use any hummus for that matter:

- White Bean Hummus

- Roasted Red Pepper Hummus

- Roasted Garlic and Sun-Dried Tomato Hummus

…or use a no-fuss store-bought version.

Assemble the fixin’s.

IMG_8372

Remove part of the stem of the green you choose (collard greens work best), which is difficult to work with, then pile and roll.

IMG_8375IMG_8376IMG_8377IMG_8379IMG_8381IMG_8382IMG_8385IMG_8386IMG_8387IMG_8388IMG_8389IMG_8390IMG_8391IMG_8392

P.S. I swear I have two hands.

Slice diagonally for a lovely presentation. Then eat.

IMG_8395

Enjoy as a snack, lunch or an appetizer.

IMG_8416

IMG_8415

Bon Appetit!

xo Aylin

Crimini Cups

One of the best ways to use mushrooms, such as crimini and portabella, is to use the cap as part of an open-faced sandwich, topping it with whatever you like. I often make mushroom pizza with a portabella mushroom “crust”. It saves the carbs and the time! For this recipe, I used crimini mushrooms, which work well for bite-sized appetizers or snacks, and I topped each mushroom with chopped canned pickled beets, herb goat cheese and lemon garlic vinaigrette, all garnished with chopped parsley. The result is irresistibly colorful and packed with just the right amount of bite from the pickled beets and creaminess from the herbed goat cheese.

IMG_7794

Glow power:

Crimini mushrooms (also called “baby bellas”): have only 3-4 calories per one, are low in carbohydrates and sodium, are an excellent source of cancer-fighting selenium, reduce blood pressure and risk of stroke, are a good source of B-vitamins, contain tryptophan, which is essential to create vitamin B-3 and helps control sleep pattern and mood swings, help to prevent breast cancer and contain a high amount of antioxidant L-ergothioneine, which is important in protecting from UV and radiation as well as contributing to the liver’s detoxification abilities.

Crimini Beet and Goat Cheese Cups

by Aylin @ Glow Kitchen

Cook Time: 10 minutes

Ingredients (8-10 servings)

For the Base

  • 8-10 crimini mushrooms, stemmed
  • 1 tsp salt
  • 1 tbsp extra virgin olive oil
  • 1/2 cup canned pickled beets, chopped
  • 1-2 ounces herb goat cheese
  • Chopped parsley for garnish

For the Vinaigrette

  • 3 tbsp extra-virgin olive oil
  • Juice of half a lemon
  • 1 clove garlic, chopped

Instructions

Begin by washing the crimini mushrooms with a wet towel. You don’t want to run them under the sink, since the mushrooms will absorb the water and compromise the flavor later.

Stem the mushrooms and place them top-side down on a baking sheet. Season with salt and pop into the oven at 350 degrees Fahrenheit for 10 minutes, or until they are soft, but not mushy or completely without some stature.

IMG_7751IMG_7754IMG_7757IMG_7771

Meanwhile, whisk together 3 tablespoons of extra-virgin olive oil with the juice of half a lemon. To the mix, add the garlic clove chopped as finely as possible. Dice the pickled beets.

IMG_7759IMG_7762IMG_7764IMG_7769

To serve, top each crimini cap with the pickled beets, a teaspoon of the lemon garlic vinaigrette and crumbled herbed goat cheese. Garnish with chopped parsley.

IMG_7791

Enjoy!

IMG_7801

The dish is decidedly earthy, but there is enough tang from the pickled beets to bring some oomph. The garlic isn’t shy either.

IMG_7821

IMG_7804

Bon Appetit!

xo Aylin