Vegetarian Recipes
Buffalo Hummus
Yield: 700ml Dip - Prep Time: 15 minutes
Ingredients:
450 g canned chickpeas , rinsed and drained
80 ml water
60 ml tahini [or peanut butter]
60 ml olive oil
30 ml fresh lemon juice
3 cloves garlic, chopped
2 ml salt
crackers [or pita bread]
Directions: COMBINE chickpeas, water, tahini, Frank's RedHot® Sauce, olive oil, lemon juice, garlic and salt in food processor. Cover; process until very smooth. PLACE dip into serving bowl. Cover and chill 30 min. before serving. SERVE with crackers or pita bread and vegetable dippers.
Grilled veges with mustard dressing
Ingredients (Grilled Vegetables):
2 Zucchini
2 Yellow squash
1 Bell pepper
Three table spoons of Olive oil
Salt and pepper
(Honey Mustard Dipping Sauce):
Half a cup French’s Classic Yellow mustard
Half a cup Honey
1-2 tsp Smoked paprika
Cajun Seasoning
Kosher or Sea salt
Directions:
Preheat grill to medium-high heat. To a large bowl or zip top bag, add the vegetables, olive oil, salt, pepper, and toss well to coat evenly.
Place vegetables directly on grill grates and grill for about 5 to 7 minutes, flipping as needed to ensure even cooking. Cook until done as desired. Exact cooking time will depend on your grill, how done you like your veggies, etc.
3.To make the sauce: Add all ingredients to a medium bowl, whisk to combine, taste to check for seasoning balance, and make any necessary tweaks if desired. Serve immediately with the grilled vegetables
Recipe from Averie Cooks
Honey mustard dipping sacue
Total prep time: 5 min
Ingredients:
¼ cup honey
1 dash of salt, or to taste
Directions:
Add all of the ingredients in a small mixing bowl and whisk together. Season with salt to taste.
Store in the refrigerator.
Use to dip your chicken fingers, soft pretzels, etc
Creamy pasta with vegetables
Ingredients
226 grams uncooked pasta spirals
1/3 cup Dukes mayonnaise
1/3 cup sour cream
1/4 cup French's® Classic Yellow Mustard
1 tablespoon cider vinegar
3 cups cut-up vegetables, such as broccoli, carrots, cherry tomatoes or peas
Directions
Cook pasta according to package directions. Rinse with cold water. Drain well.
Mix mayo, sour cream, mustard and vinegar in large bowl. Add pasta and vegetables; toss until well mixed.
Cover. Refrigerate at least 1 hour or until ready to serve.