I am on a double mission. Mission number one is to eat more vegetables. Mission number two is to make something savory to take to Thanksgiving dinner next week. On both counts, the recipes have to be easy and quick, and I need to be able to make them in my Nutribullet and freeze them in advance. Here is one of the recipes I've tried lately.
It's Muhammara, a vegan dip that is a staple of Syrian cuisine. It's naturally sweet and delicious. It has a bit of a kick to it, but you can control that by adding less spice. The color is my favorite part, making any vegetable look even more appetizing.
- 6 ounces of roasted red bell peppers, drained
- 1/2 cup walnuts
- 1/4 cup Japanese panko breadcrumbs
- 1 tablespoon extra virgin olive oil
- 1 teaspoon molasses
- 1/2 teaspoon ground cumin
- scant 1/4 teaspoon cayenne pepper (or omit if you don't want the heat)
This is my favorite part. Just put everything in your Nutribullet and blend it. My son helped me make it, then we put it into a pretty glass and stuck some celery stalks in it.
“Him: Hey mom, it looks like a margarita!”
“Me: What do you know about margaritas?”
Then, he dipped some celery sticks in and started crunching.
Mission number one: accomplished.