Marinated Mushrooms

Marinating raw mushrooms draws out moisture and gives them the texture of cooked mushrooms, but without the heat or hassle. Serve these in salads or on their own with toothpicks as an appetizer. Clean: 1/2 pound mushroom caps Marinate them overnight in: 3/4 cup vinegar 1/2 cup oil 1 teaspoon sugar 1 teaspoon salt 3…

Hummus

This popular Middle Eastern dip is extremely easy to make. Canned chickpeas (also called garbanzo beans) make the smoothest hummus. Drain: One 15-ounze can of chickpeas Put the chickpeas in a food processor with: 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon tahini 1/2 teaspoon salt 1 crushed garlic clove Process until…

Chia Pudding with Tigernut Milk

Inspired by horchata de chufa, this nutritious, naturally sweet pudding is great for breakfast or dessert. Chia seeds are lauded by many for their high fiber and omega-3 content, and tigernuts are a tasty treasure packed with vitamin E and resistant starch. Soak in water for at least 8 hours: 1/2 cup tigernuts Drain tigernuts and…