Tuesday, March 29, 2011

Taste of Spring Re-Cap and Recipes

The Co-Op's "Taste of Spring" event was a success! Members and patrons gathered at the Ronald McDonald House on March 26 for an afternoon of food, fellowship, and music. The pictures below give just a taste of the fun we had.

Below, you'll also find recipes for two of the dishes featured at the event-- Diane Tarantini's Spiced Up Hummus and Susan Musick's "Best Yet Chocolate Pudding." Enjoy!

Spiced Up Hummus
(recipe from Diane Tarantini)

  • 1 can garbonzo beans, drained (reserve 1/4 cup liquid)
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 TBSP olive oil
  • 1 garlic clove, crushed
  • 1/4 tsp. ground star anise
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground turmeric
  • 1/4 cup cilantro leaves, chopped
Puree all ingredients (except extra bean liquid) until smooth. Add extra bean liquid (or water) if necessary, 1 tablespoon at a time. Add salt and pepper to taste, if desired.

Best Yet Chocolate Pudding
(recipe from Susan Musick)

"I call it this because it's the result of a series of experiments. My husband says he likes it as much as the pudding his mother made. It's low-fat, vegan, low-sodium, and has no refined sugar. And, in the words of Fannie Merritt Farmer (circa 1906), 'If you don't have a double boiler, improvise one.' "

Ingredients & Directions:
In the top of a double boiler, over cold water, mix together:
  • 3 TBSP cocoa powder
  • 1/4 cup cornstarch
In a pitcher, mix together:
  • 2 cups unsweetened soy milk
  • 3/8 to 1/2 cup agave, depending on how sweet you like it
Using a whisk, stir the liquid slowly into the dry mixture until it's smooth and lump-free.

Next, place the double-boiler over medium heat and boil the water. Stir pudding mixture constantly until the pudding is thick and satiny. Remove from heat.

Stir in 1 tsp. vanilla extract. Chill well. Yield: 4 servings

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