Crispy Wedges, Roasted Mushrooms, Crunchy Broccoli and Creamy Hummus

Crispy Wedges:⠀
2-3 medium potatoes⠀
2 tbsp oil ⠀
1 tbsp corn meal⠀
1 tbsp breadcrumbs (gluten free breadcrumbs work too)⠀
1 tbsp flour of choice (gluten free flour works too)⠀
1/2 tbsp paprika⠀
1 tbsp dried herbs like parsley or basil⠀
salt and pepper to taste⠀

Bake at 425 F / 220 C on a parchment-lined baking tray for 45 minutes, flipping after 25.
Roasted Mushrooms recipe:⠀
1 lb Button Mushrooms (wiped clean, stems trimmed or removed)⠀
2-3 Tbsp Extra Virgin Olive Oil⠀
2 Tbsp fresh Chives (thinly sliced)⠀
1/2 tsp Salt⠀
Sprinkle Black Pepper⠀

Preheat oven or toaster oven to 400°.⠀
Toss clean mushrooms into ziploc bag; add olive oil, fresh chives, salt, and pepper; gently massage.⠀
Place in oiled skillet;⠀
Bake 10-12 minutes.
Creamy Hummus Recipe:⠀
1 x 400g (14 oz) can chickpeas, drained⠀
10-12 tbsp aquafaba (from the can of chickpeas)⠀
8 tbsp tahini⠀
2 tbsp fresh lemon juice⠀
¼-½ tsp sea salt⠀
Place the drained chickpeas, 10 tbsp aquafaba, the tahini, lemon juice, and ¼ tsp sea salt into a food processor or blender, and blitz for 2-3 minutes, until smooth. If necessary, add more aquafaba to loosen the hummus.⠀
Taste, and add more salt if required. Enjoy!

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