hummus
Allora, the story of today, is about pumpkins. After Thanksgiving, pumpkins are relegated to being the second grade actors in most US homes. Beyond a bit of pumpkin pie or a soup here and there, you do not hear a whole lot about these delicious vegetables. In Italy though, I find that this is a rather revered produce!
I present to you Violina Red Hummus!!!
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Fresh oysters in their own brine with a dash of pepper and squeeze of meyer lemon is one of my favorites! It's simple, clean and fresh and what I have slurping on warmer week nights!
Ah.. the absence! Coming back from it like trying to talk after a long period of silence. You don't know where to start, what to say. Words begin and then get stuck in the roof of your mouth and never quite make through with the sound. There is a anxiousness in the eyes while it tries to make sense of this awkward and sudden introversion...
Perhaps, I should just tell you what it is. It my magazine... NOURISHED. I just wrapped up the Spring/Summer issue and sent it to the printer. ....
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Tartines made with rice and mung bean crumpets, hummus, and, lamb proscuitto and fresh brewed coffee!
Anyway, out of hopelessness is borne love, nay?! One of those creations was this crumpet. To be fair, it started out as an yeasted pancake experiment that I had thought of the night before but, restless as I am and thinking on the spur that a crumpet would be nicer, I decided to go with that. So, this small bite came together as gluten free crumpets made with rice and sprouted mung bean flour, smeared with hummus and topped with lamb Proscuitto (from my butcher) and fresh mint. Mind blowingly good!
It is surprisingly light for being a bean heavy dish and for that protein packed reason, leaves you feeling rather satisfied while that and the rice gives you a spurt of energy to face the morning with something approaching enthusiasm. Hey! It is Monday after all! As to the flavors, lamb and hummus behave like couple souls while the mint looks upon the lot with a doting sprightliness that only makes you feel rather fond of the whole dish and envelops you in a cheery outlook!
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I have been playing (a lot) with recipes and seasonal ingredients. And, the fridge is chock full at the moment and everyday is a new recipe and more lunches and dinners prepped for later. I love a full fridge! It makes me feel so much more optimistic about life. I am eating healthy, filling and super tasty meals. Interestingly, many of them are just vegetarian; No meat/dairy/fish/grains at all. Yet, they are proper mains, and not sides.
Often, I have heard that vegetables do not have protein or you need to add cheese or an egg atleast to fill the protein quota for a balanced meal. Actually, vegetables do have protein in them. They are just not the most efficient source of them. So, essentially you need to eat a lot of vegetables to get the same amount of protein needed. Also, you are not a strict vegetarian, and working out or in a cold place, you may actively crave more protein packed foods because you can absorb the nutrients faster with less. Nevertheless, eating more vegetables is never a bad thing.
Like a whole head of cauliflower in a salad for two. Splendid idea!
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