This Asparagus Mushrooms and Cheese Galette is packed with delicious flavors that everyone will love. This is a great but simple recipe for your spring and summer get-togethers. Also, a great idea for a quick meal or appetizer.
This Asparagus, Mushrooms, and Cheese Galette is easy to make and it’s loaded with seasonal veggies and flavorful cheeses. Can we all agree that puff pastry is so delicious and versatile? You can use any kind of cheese for this recipe. If you are vegan, simply replace the cheeses with your favorite vegan cheese alternatives. With all the vegan cheese alternatives that we have nowadays, you can easily make it vegan.
This Smashed Chickpea Avocado Spread is healthy, delicious, and easy to make. This recipe is packed with healthy fats, fiber, and protein.
If you are looking for a healthy recipe that takes just a few minutes to make, look no further. This spread is not only delicious but easy to make and packed with nutrients. Furthermore, this simple recipe will impress your guests and family. Feel free to add more veggies or seasoning. Even though I called this recipe smashed chickpea avocado spread, you can blend all the ingredients and turn it into hummus.
These Vegan Breakfast Empanadas are easy to make, filled with protein and so delicious!
Make this vegan breakfast empanada to surprise your friends or family. Also, empanadas are wonderful to eat as finger food, breakfast, brunch, or snack. These vegan empanadas are filled with tofu, vegetables, vegan cheeses, and salsa. I can assure you that even non-vegans would love them.
These vegan breakfast empanadas can be made with scrambled eggs for people that are vegetarian. Also, for people that are soy intolerant. These vegan breakfast empanadas can be frozen for a month and refrigerated for a week.
This Hummus de Gandules – Pigeon Peas Hummus recipe is quick and easy to make, super-smooth and creamy with a traditional Puerto Rican flavor!
Hummus is one of my favorite foods. I tried “Hummus de Gandules” (Pigeon Peas hummus) a few years ago and since then I’ve been meaning to create my own. I used my Classic Garlic Hummus recipe but replace the chickpeas with pigeon peas. The results were amazing. This hummus de gandules tastes like the tropics. Of course, I added some of my Puerto Rican seasonings as well.
Even though I listed my ingredients in the recipe, feel free to adjust the seasonings. This recipe is great as an appetizer, spread, and even for your salads. I love making hummus wraps.
Let’s talk about how to make this hummus
Classic hummus calls for chickpeas, but you can experiment with other types of beans. For this recipe, I used pigeon peas.
Tahini Sauce, in my opinion, the best tahini is Trader Joe’s organic brand. Is creamy and easy to stir.
Taste and season. Give the hummus a taste and add in extra ingredients depending on your taste.
Instead of water, save the water of one of the pigeon peas can and use it for the recipe.
Mix and blend all the ingredients until smooth. For a creamier consistency add more tahini sauce and water.
Ways you can use this hummus:
Spread over your toast, sandwiches, and burgers.
As a dressing for your salads.
Mixed with pasta. It can be used as a sauce for hot noodles or cold pasta salads.
Wraps! Hummus wraps with kale and other veggies are so good!
Of course, you can always use it as a dip for your pita bread or veggies.
If you give this recipe a try, let me know what you think! Leave a comment below. Also, don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Vegan Pepperoni Pizza Empanadas are crispy, flavorful finger food, snack, appetizer, or light meal. They have a crispy puff pastry shell and a delicious vegan pepperoni pizza filling. Plus they can be made gluten-free, baked, oil fry, or in the air fryer.
I used my puff pastry recipe for these vegan empanadas. Find it under my Vegan Quesitos recipe. Storebought empanada disks are a good option but they contain milk. If you follow a vegan diet it’s best if you make your own.