Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the wp-ultimate-recipe domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/maryzahc/public_html/adultfoodallergies.com/wp-includes/functions.php on line 6121 Appetizers – surviving the food allergy apocalypse (archive)
Appetizer [ap-i-tahy-zer], noun: a small portion of a food or drink served before or at the beginning of a meal to stimulate the desire to eat. These recipes will not contain dairy, eggs, gluten, wheat or hazelnuts. If we use a top 8 allergen, we will use a tag warning of its use.
Last summer, I got behind in the garden and let some of the radishes go to seed. I was okay with that because the bees loved those flowers and I just let them be for the bees (yes, I know that’s an awful phrasing, but I couldn’t help it). So, doing what plants inevitably do after pollination, they produced seed pods. They looked so interesting, but I didn’t know what you could do with them or if they were edible. After they were hard, dried out, and nasty, and it was too late, I was paging through The Joy of Pickling by Linda Ziedrich (no affiliation with Amazon) to see if what else I could do with daikon radish, and discovered a radish pod pickle which supposedly dates from 1824. When I was pouring over seed catalogs to plan for spring in January, I found this purple Dragontail Radish (no affiliation with Burpee) that you grow just for the pod. It was purple, and I was already curious about it. What was I supposed to do? Of course I ordered some seeds. And I got purple radish pods ranging from 6 to 18 inches long. And then of course, I flaked on harvesting some of the regular radishes again, so I had a bunch of very pretty little green seed pods about 2 inches long.
Dragontail and regular radish seed podsDragontail and regular radish seed pods
I modified the recipe in The Joy of Pickling by Linda Ziedrich to make it a fridge pickle for quick eating and added some whole coriander seed to give it a lemony taste. They are lovely. If you can’t find radish pods and want to give this recipe a go, I’d try it with sliced radishes as well, the flavor profile will be the same.
1dried arbol pepperSliced in half, you can use other dried chili peppers you may have on hand)
1clovegarlic, peeled and sliced(I used two garlic scapes because I had them to use up)
1 1/2cupsapple cider vinegar(Braggs is most tolerated for those allergic to corn)
1 1/2cupswater
2 1/2teaspoonssalt
1/2teaspoontarragon(If fresh, use one sprig)
1teaspoonwhole coriander seed
Servings: quart
Instructions
Place radish seed pods, chili peppers, garlic or garlic scapes, tarragon, and coriander seed in quart jar.
Place apple cider vinegar, water, and salt in a small sauce pan and bring to a boil.
Pour hot apple cider vinegar mixture into jar to covering radish pods. Place lid on jar, cool to room temperature and place in the refrigerator. You can eat them the next day, but for the full flavor to steep in it might take a day or two.
It’s the last recipe day of our potato themed month. And once again, I’m ignoring Irish cuisine despite my intent. I’ve taken inspiration from a Puerto Rican version of Papas Rellenas, but modified it to be safe for me, and cheated a bit by using salsa and taco seasoning for the ground beef mixture. But it still tastes really good. I’ve used my home canned salsa, but you can pick and choose your own salsa if you have a safe one you can purchase. I’ve also used my own home mixed taco seasoning, but again if you have a safe commercial one, have at it.
The potato mixture should be dough like. If you have to add a bit more tapioca starch to get there, add another tablespoon or two if necessary. Make sure that the potato balls are really sealed, if not, they will open when deep frying and make a good bit of mess in the oil (ask me how I know). Also, I think they would be really good pan fried if you want to flatten them a bit, and skip the deep frying. If you would like to make them vegan, you could use a can of pinto beans or black beans instead of the ground beef, which would work just as well and be just as yummy.
Stuffed Potatoes (Papas Rellenas inspired)
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A comfort food you can deep fry or pan fry. If you wish to make this vegetarian or vegan, use a can of pinto beans or black beans in place of the beef.
A comfort food you can deep fry or pan fry. If you wish to make this vegetarian or vegan, use a can of pinto beans or black beans in place of the beef.
1/2poundground beefor use one can of drained and rinsed pinto or black beans
1/2 cupsalsa(I used my homemade canned salsa)
1Tablespoontaco seasoning(see spice mix in our post on Taco Beef for Tacos, Salads, and Nachos) http://adultfoodallergies.com/taco-beef-for-tacos-salads-and-nachos/)
Frying Ingredients
1/2 cup tapioca starchto be used for flouring your hands while forming balls
oil for frying
stainless steel pot or skillet
thermometer
Servings: people
Instructions
Potato Mixture
Place potatoes in a pot of lightly salted water. Cover the pot, bring to a boil, then reduce heat to a simmer for 15-20 minutes, or until potatoes are soft. Or use your Instant Pot to cook them if you have one, using a trivet and a bowl or a steamer, adding a cup of water, and cooking on high pressure for 9 minutes.
Mix 3 tablespoons of tapioca starch, salt, and aquafaba in a small bowl and set aside.
Drain potatoes. You can also mix ingredients together manually but I used a stand mixer. Add the potatoes and mash them a bit before using your mixer. Using your mixer and the beater blade, mix until smooth. Slowly add the tapioca starch, salt, and aquafaba mixture while mixing. Scrape down the bowl as needed and mix until well combined. Set aside
Beef Mixture
Brown ground beef in a skillet. When brown, drain fat, and then add the taco seasoning and salsa to the browned ground beef. Mix the ingredients well, simmering for a few minutes. Set aside.
Forming and Frying Stuffed Potatoes
Dust your hands in tapioca starch, and flatten about 1/2 cup of the potato mixture into a disk in the palm of your hand. Add a heaping tablespoon of the beef mixture into the center of the disk, and bring the edges of the potato around the beef mixture. Seal the edges and roll into a smooth ball. Repeat until all the potato mixture has been used, making sure to keep your hands dusted in tapioca starch. Make sure that you seal them very well, if the seams open, it will be very messy.
Heat oil to 375°F and deep fry the potato balls about 5 minutes, turning as needed until golden brown. You could also flatten them a bit and pan fry them.
Potatoes after quick mashing before mixingTapioca starch and aquafaba mixtureCompleted potato mixtureMy homemade salsa (ta da, haha!)Completed beef mixtureForming potato ballsForming potato ballsForming potato ballsCompleted potato ballsFrying the stuffed potatoesStuffed potatoes after fryingStuffed Potatoes (Papas Rellenas inspired)
These are great as an appetizer, as a snack or as bar food. You could serve them with a hot sauce spiked mayo, a mojo de ajo sauce, or a chili sauce. Enjoy!
When I suggested to MaryKate when we were planning our theme months for the year (yes, we know we’re crazy) that we should do potatoes for March, I was kinda thinking potatoes fit with March because of St. Patrick’s Day. Somehow, instead of an Irish themed dish, I’ve managed to come up with an Indian inspired one instead.
This recipe’s got a lot of fiddly bits, but they would be nice as appetizers for a party, or as a side dish for dinner party if you’re trying to be all fancy. And they’re quite yummy.
Samosa Spiced Potato Puffs
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Great as an appetizer or a side for a nice dinner party.
2poundsrusset potatoespeeled and cut into large pieces
1jalepeno or other hot green chileseeded and destemmed
1teaspoonfresh gingerfinely grated
3scallionstrimmed
1clovegarlic
2Tablespoonsolive oil(or other safe for you oil) and some extra to grease baking sheet
1Tablespoonlemon juice(I use fresh squeezed)
2Tablespoons aquafaba(see http://aquafaba.com/)
1teaspoonsea salt
1teaspoon coriander, dried or fresh cilantro(optional, if fresh, chop finely)
1teaspoongaram masala
1/2teaspoonground cumin
Servings: puffs
Instructions
Place potatoes in a pot of lightly salted water. Cover the pot, bring to a boil, then reduce heat to a simmer for 15-20 minutes, or until potatoes are soft. Or use your Instant Pot to cook them if you have one, using a trivet and a bowl or a steamer, adding a cup of water, and cooking on high pressure for 9 minutes.
Preheat oven to 400°F. Chop scallions, garlic, and jalapeno pepper very finely. I used a Pampered Chef Manual food processor, but you can use a knife.
You can also mix ingredients together manually but I used a stand mixer. Add all ingredients except the potatoes to the mixer bowl, and stir to combine well. Add the potatoes and mash them a bit before using your mixer. Using your mixer and the beater blade, mix until well combined and smooth.
Grease a baking sheet. Spoon the potato mixture into to a pastry bag or a decorator set fitted with a large star shaped tip, and pipe the potato mixture into puffs on the baking sheet. You could also use a tablespoon or cookie scoop. Bake until golden, about 35 minutes on metal cooking sheets and 45 minutes on stoneware.
Scallions, garlic and jalapeno chopped finelyAll ingredients except potato combined well in mixer bowlPotatoes mashedPotatoes mixed with other ingredients in stand mixerCompleted Potato MixturePiping potato puffs onto baking sheetSamosa Spiced Potato Puffs before bakingSamosa Spiced Potato Puffs after bakingSamosa Spiced Potato Puffs after bakingSamosa Spiced Potato Puffs
It’s our last garlic post of Keeping the Vampires Away month, so I decided to do a double header. And they actually go great together, although you’re going to have to make heroic efforts to get rid of the aroma once you’re finished eating. The great thing about these two recipes is that they use very few ingredients, which is fairly infrequent in allergy cooking.
Toum Sauce (Lebanese Garlic Sauce)
The toum sauce is pretty easy and the only ingredient that’s a bit out of the mainstream is the aquafaba which helps it emulsify easily. In researching recipes for toum sauce, some state that using extra virgin olive oil can result in the sauce having a bit of a bite and that grape seed oil doesn’t emulsify well. Since those are my only two safe oils, I chose extra virgin olive oil, and I didn’t mind a bit of a bite. However, if you have a lighter safe oil, you might want to try it. It’s great to use on sandwiches, falafel, grilled foods, and flatbread. I even put it on salad.
I didn’t want to make huge amounts so I used an immersion blender, but I think there is enough volume that you can try it in a regular blender as well. I also used the elephant garlic that MaryKate sent me from Seattle, but regular garlic will work.
Toum (Lebanese Garlic Sauce)
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An allergy friendly version to use on shawarma, falafel, grilled foods, and flatbread. I even put it on salad.
Peel and trim ends of garlic cloves and roughly chop. Place in small container if using a stick blender or in the blender if using a regular blender. Add salt, aquafaba, water, and lemon juice.
Blend until the garlic, salt, aquafaba, water, and lemon juice is a thick paste. You want the garlic to be completely pureed.
Once the garlic is completely pureed, continue to blend, and very slowly pour olive oil into the mixture as it blends, and the mixture will thicken. Store in the refrigerator.
One clove of the elephant garlic MaryKate sent me with a steak knife for size referenceGarlic, salt, aquafaba, water, and lemon juice before blendingGarlic, salt, aquafaba, water, and lemon juice after blendingBlending garlic mixture with olive oilFinished toum sauce after blendingToum Sauce (Lebanese Garlic Sauce)
Garlic Sorghum Flatbread
Although I’ve modified this recipe from Book of Yum a bit by adding garlic and scallions, I’ve got to give credit where credit is due. I’ve made flatbreads (or roti in Indian cuisine) from other recipes and have not been as successful. Although the recipe is very simple, the technique of cooking half the flour with water is what makes the resulting flatbread nicely pliable. I was able to make them very thin and wrap them around some veggies without them breaking. Plus they were really awesome just dipped in the toum sauce by themselves.
Garlic Sorghum Flatbread
Print Recipe
A simple flatbread you can use as a wrap, tortilla, or just to munch on.
Peel and trim your garlic. Trim the ends of the scallions and any wilted bits of green. Chop garlic and scallions very finely, you want very small pieces but not a paste. I used a manual food processor but you can do it with a knife.
Measure place one cup of the sorghum flour in two bowls, so that the flour is divided to add as needed. In a sauce pan or deep skillet, add the garlic and scallions, salt, and two cups of water. Bring the water to just below a boil in the pan, and add one cup of the flour to the water in a slow stream, using the roux whisk to blend in the flour.
Reduce the heat to low. Using a wooden spoon, stir the other cup of flour into the pan, until it forms a dough ball. Keep stirring and mixing until the dough forms a rubbery texture. Remove the dough and place in a heat safe bowl. Let the dough rest for 10-15 minutes or until it is cool enough to touch.
Form into small balls, a little bigger than the size of a ping pong ball, and place back into the bowl. I used a gallon size freezer safe ziptop bag, with the sides cut out to roll the dough out between with a rolling pin. You could also use a tortilla press, but I don’t have one. Roll the dough out to about an 1/8th of an inch.
Place a cast iron skillet over medium-low to medium heat (depends on your stove and your skillet, you may need to adjust. Cook until the texture changes on the top of the flatbread (it will look a bit dry and cracked) and until you have light brown spots on the side being cooked. Turn the flat bread and cook the other side. Repeat until all your flatbreads are cooked.
Mince garlic and scallions very finelyMeasure out sorghum, one cup in each bowl and get roux whisk readyAdd water to saucepan and add garlic and water, bringing just below boiling.Slowly add one cup of sorghum flour and mix in with whiskTurn heat to low and mix in second cup with wooden spoon until it forms a rubbery doughLet dough rest in heat safe containerRoll out dough between a ziptop bag with the sizes cut out once cool enough to handleCook on cast iron skillet over medium heatFlatbread ready to flip (note dry texture around edges)Flatbread after flippingGarlic Sorghum Flatbreads except the two I ate while cooking 🙂
MaryKate and I were on the same wave length about our first recipe, in that garlic must be fried somehow. I’ve looked at doing pakoras several times, but hadn’t gotten around to it. I mean, fried veggie fritters with Indian spices? How can that be bad? So when MaryKate sent me some extreme elephant garlic from Seattle, I knew this would be a great use for it.
Onion and Elephant garlic clove
Look that the elephant garlic in the picture. For scale, that onion is a bit larger than a baseball, but not as big as a softball. Crazy huge right? If you don’t have access to elephant garlic, just use an entire bulb of regular garlic. (Oh, and to resolve the unfortunate aroma later, I swished with a glass of water with a couple of tablespoons of peroxide and a drop of peppermint essential oil mixed in it, after lots of brushing teeth and tongue.)
The garlic clove was actually large enough that I could put it through the grater on my food processor. I grated the onion, garlic and cayenne in the food processor and used my Pampered Chef ginger grater for the ginger (you could also use a microplaner).
Onion, garlic, cayenne pepper, and grated ginger
The batter ingredients go in the blender, and you blend before adding water, but keeping it to a thick paste.
Batter paste ingredients in blender
After you’ve made the paste, mix in the veggies and your batter for the Garlic and Onion Pakoras is ready to fry.
Completed Garlic and Onion Pakora batter
I’ve learned to deep fry in a stainless steel or cast iron pot using a thermometer. Deep fryers generally have nonstick interiors which could potentially give off fumes that would kill my parrot. Also, once you get used to it, it’s really no big deal to fry on the stove top. Just use a pot that’s nice and deep to prevent splattering. I use a Lodge cast iron wok and I love it for frying. High walls to prevent splatter, but large open surface and it uses less oil than a regular stock pot.
Garlic and Onion Packoras being fried
Once they are golden brown, you want to drain off the excess oil. Conventional wisdom says its best to drain on a rack over paper towels, but…that’s just one more damn thing I’m going to have to wash, and I don’t care enough.
Garlic and Onion Packoras draining after being fried
Serve with ketchup or a chili sauce or you can mix up some chaat masala to sprinkle on them. Enjoy!
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Garlic and Onion Pakoras
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A lovely fried garlic and onion snack or appetizer when you’re playing with deep frying.
1cloveelephant garlic(if you don’t have elephant garlic, use an entire bulb of regular garlic)
1hot pepper, destemmed and deseeded(use a jalapeno, serrano, or cayenne pepper depending on your preferred level of heat)
2teaspoonsgingergrated
4Tablespoons garbanzo bean flour (besan)
1Tablespoon rolled oats
1Tablespoonrice flour
1/2 teaspoonsea salt
1/8teaspoonground turmeric
1/4teaspooncrushed red pepper
1/4teaspoonground cumin
1/4teaspoonground garam masala
1/2inchpiece of peeled ginger
water
safe oil for frying
thermometer
stainless steel or cast iron pot
Servings: people
Instructions
Thinly chop up the onion, garlic, and pepper, and grate 2 teaspoons of ginger. I used the grater blade in my food processor for the vegetables, and grated my ginger with a ginger grater (you could use a microplaner). If you are using a knife, wear safe for you food prep gloves to prevent you from burning your hands when chopping the pepper.
In a blender, place the garbanzo bean flour, oats, rice flour, salt, turmeric, crushed red pepper, cumin, garam masala, 1/2 inch piece of peeled ginger. Blend. Add enough water, teaspoon by teaspoon to form a thick paste, scraping down the sides as necessary. Keep the paste thick as more water will be added when you add the vegetables.
Add the chopped vegetables, and blend for only a few seconds, just enough to incorporate the veggies with the paste. You do not want the vegetables pureed. Empty the blender into a bowl or container and make sure the mix is well combined.
Place safe oil into a stainless steel or cast iron pot, two inches deep. Heat oil until the temperature is 360°F. Using a tablespoon or small scoop, place a spoonful or scoop into the hot oil and deep fry a few minutes on each side until golden brown.
Place on plate with paper towels to drain off excess oil. Serve warm with a ketchup or chili sauce, or try making up your own chaat masala mix. Enjoy!
Potato UFOs? Not quite crackers? Pardon the weird font — my computer’s acting weird.
In February, we’ve decided to play with garlic. Mmmmm, garlic. It’ll keep the vampires away, but it’s also good for colds and such. I’m guessing, with the load of elephant garlic I just roasted, we’ll just keep people far enough away not to share germs? Garlic is such an excellent base flavor for so many things. I would guess that I use garlic, whether fresh or powder, in maybe 70% of the savory dishes in my kitchen? I love it so. Way back at the beginning of my food allergy journey, garlic was one of the foods I cut out, thinking it was an issue. Looking back, I figured out that it wasn’t — it was just heavily featured in many dishes that were also full of dairy, which is a problem. I know that garlic isn’t an easy or favored food for some people on restricted diets. I’m sorry! This isn’t your month here at Surviving the Food Allergy Apocalypse. I hope you learn something else, or, if it’s easier, come back on Fridays for links instead.
This is elephant garlic. Each clove is about, what, half an apple or so? They are huge and mild and awesome.
Let me be honest — I do not know what to call this dish. I was fussing with the basic recipe, and I tried cooking it a variety of ways. The flavor is nice in all of them, but the “winning” version has the best texture, like a small flexible pancake snack, savory, not sweet. I’m sure you could top it with something, but it’s tasty all on its own. So is it okay if I call it just a snack? You could eat this while watching a game. Or just TV or a movie. I don’t advise eating it while playing a game, like a board or card game, as I think it would leave you with greasy fingers, leaving prints on the game bits.
SO this is Garlic Potato Scallion Snacks. They are tasty and warm and not too labor intensive. Enjoy.
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2Tablespoons vegan cream cheese(I like Kite Hill, which is almond-based. Use what is safe for you.)
2Tablespoonsglutinous rice flour(which does not actually contain gluten)
2-4Tablespoonsvegetable stock
1-2Tablespoonsolive oil
Servings: dozen “snacks”
Instructions
Roast garlic. Chop off top of bulb, drizzle with olive oil, wrap in foil, and bake at 450º for 45 minutes. Let cool. If you are using elephant garlic, like in the photos, you can peel the cloves first, as I did.
Boil potatoes in salted water until easily pierced with a fork. The time for this will depend on the size of the potatoes. I personally like to buy bigger potatoes and boil them whole, as I think I get the best texture this way
Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicon baking sheet.
When potatoes are done, drain and lightly mash. Add vegan margarine, vegan cream cheese, roasted garlic, and mash.
Add rice flour and veggie stock and mash to completely combine. You should have a sticky mash when you are done, so don’t add too much veggie stock. I added it 1 Tablespoon at a time.
Make approximately 1 Tablespoon drops onto your prepared baking sheet. Leave about 1 inch of space around each drop, as they will flatten out into pancakes. No need to flatten them yourself. Using the second tablespoon of olive oil, brush the top of each.
Bake for approximately 25 minutes, until the edges have browned.
Recipe Notes
I’ve given a garlic measurement in ounces rather than cloves as garlic cloves differ drastically in size. Taste and adjust as you go, if you don’t have a kitchen scale.
As part of our Treat. Yo. Self. month, treating myself means seafood since I’m from Maine originally. I can still eat shrimp, but I have other shellfish allergies so I may lose shrimp eventually. But for now, I use them as an occasional treat. The recipe should be enough for about 8 skewers of shrimp with 6 or so shrimp on a skewer. But since I only had 4 stainless steels skewers and was too lazy to soak the bamboo ones in water for 30 minutes, the pictures show extreme shrimp skewers. So I really did treat myself, ha! This is a great appetizer dish for a dinner party or cook out and you can cook them under the broiler in your oven or on the grill. Or if you wish, use them in salad or as a special garnish on soup.
This recipe isn’t for those of you who are allergic to shellfish or who are vegetarian or vegan. But if you are allergic to shellfish and you can eat chicken, try it with chicken. For those of you who are vegetarian or vegan, try it with veggies. The seasoning mix by itself should be vegan with appropriately sourced sugar. You will have to cook the skewers much longer if you chicken or veggies, shrimp cooks very quickly.
For those of you that may have issues with buying spice blends due to anti-caking agents or cross contamination, I’ve developed a version of Cajun Seasoning below which I use now. If you can still use a blend, I recommend the Penzey’s Cajun Seasoning (no affiliation). I love Penzey’s and I can still use their single spices without issue.
Cajun Seasoning:
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Cajun Seasoning
Print Recipe
Here’s a blend to use if you don’t have a safe version. I usually double the recipe so I don’t have to mix it as often.
4tbspsmoked paprikause regular paprika if you don’t have smoked
2tbspsalt
1tbspsugar
1/2tspcelery seed
1/2tspgarlic powder
1/2tspblack pepper
1/2tsponion powder
1/2tspcayenne pepper
1/2tspcaraway seed
1/2tspdill seed
1/2tsp turmeric
1/2tspground cumin
1bay leafbroken into small pieces
1/2tspground nutmeg
1/4tspground cardamom
1/4tsp basil
1/4tsp marjoram
1/4tsprosemary
Servings: cup
Instructions
Place all ingredients in a blender and blend until fine. You can also use a coffee grinder dedicated to spice grinding and do it in batches. If you do, pour all the spices into a bowl and mix well after grinding.
The whole recipe is in the recipe card below, but here’s my process pictures and some tips.
I defrost my shrimp in a colander set in a bowl of cold water for about 10 minutes. Then I can just lift the colander out.
Shrimp defrosting in cold water
When peeling the shells off the shrimp I take the tails off because I don’t want my guests to have to do it, and half the time they’ll just nibble up to the tail, and leave the tail meat in the tail shell. That’s a waste of seafood which is unconscionable to me. So I take the tails off. I usually buy my shrimp de-veined already, but if yours is not, here’s how to do it.
Shrimp de-veined and peeledCajun Seasoning mixed with oil for shrimp
I’m loving these stainless steel skewers. They are flat so that the food does not spin on them when you are turning them over. I’m not sure where I got these and why there are only four in my possession. However, I did go poking around and pop some more on my Amazon wish list (no affiliation) so I can get some for cook out season.
Shrimp on stainless steel skewersUsing a basting brush to coat shrimp with Cajun Seasoning oil mixture
Before you cook your shrimp you should notice that they have a translucent quality to them. Once they are cooked they will look opaque. They really only need 2-3 minutes a side depending on your oven or grill. If you overcook them, they will become rubbery and unpleasant.
Cajun Seasoned Shrimp Skewers after cooking
When ready to serve, use one of the lemon quarters to squeeze lemon juice over the skewer or let your guests do it.
Enjoy!
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Cajun Seasoned Shrimp Skewers
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A nice appetizer to broil or grill to serve at dinner parties or cook outs.
2tspCajun Seasoning(if you can use Penzey’s great! If not, we have a version on the blog.)
3tbspgrape seed oil(I used grape seed, but use what’s safe for you.)
dash salt
1lemoncut in quarters
8skewersstainless steel or bamboo
Servings: people
Instructions
Preheat the broiler in your oven or your grill. If using a grill, preheat to 500°F. If you are using bamboo skewers, you will need to soak them in water for 30 minutes before using.
Thaw shrimp if frozen. Peel shells and de-vein. I prefer to take the tail shells off, but that’s up to you. Place shrimp on skewers and place skewers on a broiler safe pan.
Mix Cajun Seasoning and a dash of salt with the grape seed oil in a small bowl. Use a basting brush to brush the mixture on both sides of the shrimp skewers.
Broil or grill 2 minutes on each side. The shrimp should turn opaque when cooked. Squeeze lemon quarter over shrimp before serving.
Enjoy!
This recipe came out of what I had in the house when I wanted to bring some hummus over to Denise’s for a gathering. Denise is allergic to sesame, an allergy I understand is becoming more common, but not allergic to cashews. I’m not sure how common this combo is, but if your diet allows you to have cashews, give this spin on hummus a try. It’s enough like “typical” hummus to please purists, and different enough to be exciting. I think the cashews are a creamier, more neutral flavor than tahini, and it makes the perfect backdrop for ginger to pop. This is a really great hummus for making sandwiches or veggie wraps out of — somehow, the ginger just stands up well in a salad-like situation. I also stop my homemade hummus before it becomes too smooth — I like a little more texture than commercial hummus generally has.
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Cashew-Ginger Hummus
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This twist on hummus replaces tahini with ground cashews for more texture and a creamier texture, with ginger replacing garlic as the primary flavor. This hummus is most excellent as a sandwich spread.
Prep Time
10minutes
Prep Time
10minutes
Cashew-Ginger Hummus
Print Recipe
This twist on hummus replaces tahini with ground cashews for more texture and a creamier texture, with ginger replacing garlic as the primary flavor. This hummus is most excellent as a sandwich spread.
Prep Time
10minutes
Prep Time
10minutes
Ingredients
1/2cupraw cashews,
1Tablespoonfresh gingersee recipe for technique
16ouncesgarbanzo beans
1/4cupaquafaba(juice from can or cooking water from beans)
1/4cupolive oil
1teaspoongarlicchopped
1Tablespoonlemon juice
1/2teaspoonkosher salt
Servings:
Instructions
Using a food processor, add the ingredients in order of the recipe — with one big exception! If your ginger is already ground, chopped, or microplaned, start with the cashews. If not, begin with the ginger.
If beginning with the ginger, just pulse until it is all shredded.
If beginning with the cashews, pulse until you have a fine powder if you like texture. If you want your hummus to be really smooth, go ahead and make cashew butter.
Add the chickpeas and liquid and process. Then add everything else and process to your desired smoothness.
Enjoy as a spread or as a dip. If you’re using good quality pure olive oil, this will get somewhat stiff in the fridge. A few minutes resting at room temperature will fix that.
