Saturday, October 16, 2010

Trying out new delicious-ness!

I wanted to whip up Gypsy Soup but, feeling ill, it just didn't happen. So after home-roasting some garlic and peppers. I made roasted red pepper hummus (never made it before) and curried tuna salad (never had it before). Mama picked me up a gluten-free vegan sourdough loaf from New Cascadia Bakery. Awesome!

Dig in! Great combo!

Roasted Red Peppers
Why don't I do this everyday! OH it was so good!
For beginners: try not to make the smoke detectors go off. When they say watch the peppers like a hawk they mean it. Let's just say I had issues with that. Here's a great tutorial with lots of photos. Garlic was simple, mainly because I have a garlic roaster from momma. But here's a tutorial using a muffin tin instead, again with lots of photos.

Curried Tuna Salad
1 6- ounce can of tuna, drained and flaked
1 large. or 2 small ribs of celery, diced
1 Tablespoon chopped onion
3 teaspoons curry powder
3- 4 Tablespoons of mayonnaise
salt and pepper, to taste
In a bowl, combine all ingredients. Apparently: chilling for 1- 2 hours is strongly recommended, to allow the curry powder to interact with the other ingredients-leftovers might be better than. Enjoy.

Roasted Red Pepper Hummus, started with this recipeone can chickpeas (drained and rinsed if using canned)
1 roasted red pepper, coarsely chopped
1 head garlic, peeled and coarsely chopped
2-3 Tbsp olive oil
juice of 1 lemon
sea salt

I added 2 TBS water because I ran out of EVOO :(
Directions: food process, eat and then eat more.


  1. How about that creepy knife eh? Didn't realized it looked so bad till now... I'm leaving it on there!

  2. Yum! Sorry you're feeling sicke :(