Three vegan dips - Tzatziki, Hummus and Baba Ganoush

Veg Food & Vegan Desserts, Sauces, Salsas & Frostings



I have always been a sucker for dips of different kinds; and not least speaking of tzatziki, hummus and baba ganoush. I grew up eating Greek tzatziki, and I ended up loving and eating hummus (Middle Eastern dip made of chickpeas) and baba ganoush (Middle Eastern dip made of eggplant) too.

Tzatziki is usually not vegan due of it consisting of greek yoghurt, I however have made it vegan. The hummus and baba ganoush are vegan from the start, and all of these three dips are so delicious, healthy and make people connect when dipping bread into these bowls. I love this!


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I have written two very describing posts about hummus and tzatziki before; how you get the real greek authentic tzatziki and how to make your hummus the most creamy and fluffy. You get the recipe for the hummus here, and the recipe for the tzatziki here.

Baba Ganoush is, like I said before, a Middle Eastern eggplant dip. Many people - who aren't usually fans of eggplant - seems to end up liking baba ganoush due of its creamy texture and nice flavors. I'm the same. I really love this dip and I love scooping a this dip with a piece of liba bread.





Recipe

Baba Ganoush


3 eggplants

1 garlic clove

3 tbsp of tahini

1 tbsp olive oil

approx 2 tbsp lemon juice

Salt and a little bit of black pepper

+ Parsley, paprika powder and a little bit of olive oil for garnishing



Heat oven to 200 degrees.

Line a large baking sheet with parchment paper.

Cut the eggplant in halves, lengthwise, and brush olive oil on the cut side. Place the eggplants on the baking sheet and roast in the oven until soft and brown on the outside. It takes approx 30'.

Set the eggplants a side when done to cool a little bit. Then scoop out the flesh from the eggplants with a large spoon, and place the flesh in a bowl.

Add pressed garlic clove, tahini, oil, lemon, salt and a little bit of pepper to the bowl and mix until soft with a stick blender. Some people like when the baba ganoush isn't completely creamy but I'm the other way around - I like my baba ganoush creamy and completely lump free and that's the reason I use a stick blender.

Transfer the baba ganoush to a plate or bowl and ripple over some olive oil and garnish if you'd like with chopped parsley and paprika powder.








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Vegan Salad with Pomegranate, Avocado and Black Olives

Veg Food & Vegan Desserts, Side Dishes & Salads



Oh I love fresh, clean and colorful food. It makes me feel good, and whenever I hear people saying that healthy food isn't delicious, I wonder what kind of food they have been eating. Today I want to show you guys a very simple salad which is one of my favorites. The combination of pomegranate, avocado, parsley and olives is fantastic and Im very excited to show you this recipe.

You can eat it simple as it is as a side dish, or add bulgur (as I have done in these photos) to make the salad more satisfying and possibly even serve it as a vegan main dish for lunch.






Recipe


1 tomato
1/2- 1 avocado
Approx 10 cm cucumber
1/3 red onion
1,5 dl finely chopped parsley
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp red wine vinegar
Sea salt

+ 1-1,5 dl bulgur if you’d like
+ Black olives

Cut the tomato, avocado, cucumber and onion in small pieces.
Place everything in a bowl and stir together. Ripple over the olive oil, the vinegars and sea salt.
If you want to make the salad more satisfying, you can aslo add bulgur.
Garnish with black olives.






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Oven Roasted Peppers with Lime and Sea Salt



If you have been looking for one fantastic recipe in your life, then it's here. This fantastic vegan side dish with oven roasted green peppers seasoned with lime and sea salt is something out of the ordinary. It's luxurious, it's fresh and while I'm eating it, my mouth is - kind of - watering for more.





Svenska: Det kommer genomgå lite förändringar här på bloggen inom den närmsta tiden. Det första är språket. Det blir engelska. Ni får skriva om ni absolut inte tycker om det, men ge det lite tid. Alla förändringar behöver man ge lite tid. Jag lovar dock, alla förändringar jag gör kommer bli helt fantastiska och jag är så taggad på att dela med mig av vad mer jag har jobba två de senaste månaderna (kika in på instagram för där visar jag lite sneakpeeks då och då).





I have been thinking about doing this dish for a very long time and now it is finally here. You can really serve it the way you want to - as a side dish to a dinner, part of being in a buffet, an appetizer, a snack to the drink or what ever. It's delicious no matter and I'm sure you'd feel the same.



What peppers?

I have used sweet pepperoni Lombardo but you can also use small pimientos de patron. Both work fantastic and get moisty and full of flavor when roasting them in the oven.


Seasoning

There are endless of variations possible for these delightful oven roasted green peppers. You can add garlic, chili flakes or even just salt and pepper. My personal favorite is the one with sea salt and just a few drops of lime though. It’s a fantastic combination of flavors and it tastes really fresh. You should really try this.







Recipe

Ovenroasted green peppers with lime and sea salt


400 g pepperoni lombardo or pimientos de patron

3/4 dl olive oil

Sea salt

1 lime




Heat oven to 225 degrees Celsius.

Brush on some olive oil on the peppers and place in a oven pan. Roast in the oven for approx 30' until they have gotten some color.

Serve with sea salt and lime on the side.









Did you make this recipe?

Tag @100kitchenstories on instagram and hashtag it with #100kitchenstories so I can see it!



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For my international readers. There is a google translator to the left, at the bottom of the menu.

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