Plant-based lunch options are few and far between in Amarillo, Texas on Sundays. Which is why during a recent road trip we opted to go to a Natural Grocers in search of munchies. Along with some almond butter, sweet potato chips and a bag of vegan chocolate chip cookies, I grabbed a container of Thai Coconut Curry Hummus (vegan, kosher, gluten-free and organic!) by Hope Hummus. Boy Howdy! It was absolutely delicious. I’ve never seen this brand before and since I won’t be finding it in my local Walmart any time soon, I knew I had to recreate it for myself. It makes a great dip but it’s even better as a sandwich spread. (And it sure beats a meal at The Big Texan, home of the *free* 72 oz. steak.)
In a huge world of deliciously-creative and beautifully-photographed vegan food blogs,the site Vegan Richa is a stand-out. I’ve been lucky enough to get a little bit acquainted with the force behind this blog and today I want to say thank you to Richa who turned out to be my Valentine this year as part of a vegan food swap. Lucky me and oh the goodness! Lovely spices, quinoa chivda, chocolate, Biscoff Spread (something I’d been eyeing for ages) and lots of other thoughtful goodies. Here’s an Instagram shot:
One year ago today: Pumpkin-Carrot Cake-Ginger Pancakes
One year and one day ago today: Stealing from Friends: Double Chocolate Chip Cookies w/ Blueberries
Sharing this recipe on Healthy Vegan Friday on Veggie Nook!
Coconut Curry Lettuce Wraps
Makes a boatload
1 15 oz. can chickpeas, rinsed and drained
1 15 oz. can cannellini beans, rinsed and drained
1/4 cup + 1 tbsp. coconut milk
1/4 cup unsweetened, shredded coconut soaked for a few hours in 1/2 cup water (do not drain)
1 tbsp. tamari or soy sauce
1 tsp. maple syrup
juice of 1 lime
1 heaping tbsp. tahini
2 cloves garlic
1 jalapeno pepper, deseeded
1 tsp. dried onion flakes
1/2″ nubbin ginger, peeled and roughly chopped
1/2 tsp. turmeric
1/2 tsp. ground ginger
1/4 tsp. cumin
2 tsp. curry powder
big handful of fresh cilantro
big, fresh romaine lettuce leaves
shredded carrot
shredded zucchini
sliced English cucumber
pickled ginger
sesame seeds
In a food processor, combine all of the ingredients (except the lettuce, carrot, zucchini, cucumber, ginger and sesame seeds) and process until smooth. The flavor of this spread develops over time so it’s best to make this ahead and store in the refrigerator for a few hours. It has a bit of a kick to it, so lessen the amount of jalapeno if you like.
When ready to serve, generously coat the lettuce with the coconut curry spread and top with the carrot, zucchini, cucumber, ginger and sesame seeds.
