Lemon and Sorrel Pesto Hummus

standard April 28, 2016 Leave a response

This recipe almost didn’t get posted. I was too busy eating this hummus to photograph and share it. Hummus is always an easy go-to snack or lunch. It’s portable, full of healthy protein and fat, and you can pare it with all sorts of veggies, crackers, or fruits. This sorrel pesto hummus is a little lighter, using vegetable stock to replace some of the oil, letting the tahini be the main fat source here. Sorrel and lots of extra lemon give it depth of flavor, while chickpeas balance it out with a traditional base. I love this with broccoli, snap peas, and crispy wheat crackers for an easy lunch.

2016-04-27 17.07.10 -1

Lemon and Sorrel Pesto Hummus

Yield: Makes 1 cup

Serving Size: Serves 4

Calories per serving: 205

Lemon and Sorrel Pesto Hummus

Sorrel and lots of lemon give this fresh hummus a bright depth of flavor, perfect for a snack or light lunch with tons of seasonal veggies.

Ingredients

  • 1 15 oz can chickpeas, drained and rinsed
  • 1 small lemon, juiced
  • 2 T tahini
  • 1/4 c sorrel pesto
  • 1/4 tsp sea salt
  • 1/2 tsp rosemary
  • 1/4 c vegetable stock, to thin

Instructions

  1. Combine all ingredients except stock and a food processor and blend until smooth. Add more or less stock as needed to thin.
http://www.neatandnutritious.com/lemon-and-sorrel-pesto-hummus/

Nutrition:

Per serving (1/4c): 205 calories, 16 g carbs, 13 g fat, 8 g protein, 465 mg sodium, 2 g sugar

2016-04-27 17.04.44 -1

Sorrel Pesto Risotto with Microgreen Salad

standard April 20, 2016 Leave a response

You guys know I had to make risotto with this pesto. I just couldn’t resist. And I know I say this about all risotto recipes, but this one really is the best one to date. I even ate the last two servings for lunch AND dinner on Monday. Nothing else can ever beat a risotto craving. Sadly, my arborio rice stash is now empty, so we’ll see how long it takes me to replenish it and spend my afternoons stirring rice while contemplating recipe ideas.

This variation is slightly sweet, a tad salty, a little bitter, and still full of creaminess. The fresh greens and herbs both in the pesto and on top of the plate make it light and refreshing while still giving the classic comfort food heartiness that is only paralleled by a bowl of pasta.  Whip this up for those rainy Springtime evenings, where you have all the fresh produce but still want a hot meal and are plain ol’ tired of winter soup.

2016-04-11 17.47.48 -1

Sorrel Pesto Risotto with Microgreen Salad

Yield: Serves 4

Calories per serving: 325 kcal

This risotto is slightly sweet, a tad salty, a little bitter, and still full of creaminess. Fresh greens and herbs make it light and refreshing while still giving the classic comfort food heartiness you expect from a bowl of rice.

Ingredients

  • 2 T vegan butter
  • 1 T olive oil
  • 1 onion, finely diced
  • 3/4 c arborio rice
  • 1/4 c dry white wine
  • 4-5 c vegetable stock
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 T nutritional yeast
  • 1/4 c sorrel pesto
  • 1/2 c frozen peas
  • 1/2 c microgreens or broccoli sprouts
  • 1 T parsley, chopped

Instructions

  1. Heat vegan butter and oil in a stockpot over medium heat. Add onion and saute until translucent.
  2. Add rice. Let rice start to toast and brown slightly. Add wine to deglaze pan.
  3. Add stock 1/2 c at a time, stirring often, until all is absorbed and rice is cooked.
  4. Add sea salt, pepper, nutritional yeast, pesto, and peas. Let simmer to combine.
  5. Top with microgreens and parsley to serve.
http://www.neatandnutritious.com/sorrel-pesto-risotto-with-microgreen-salad/

Nutrition:

Per serving: 325 calories, 36 g carbs, 18 g fat, 8 g protein, 306 mg sodium, 2 g sugar

2016-04-11 17.49.57 -1

 

Sorrel Pumpkin Pesto

standard April 13, 2016 Leave a response

Sorrel’s natural lemony, tangy, herby flavor immediately made me think of pesto. Add in the bright, refreshing summer produce that is starting to pop up in my CSA (hello, peaches this week!), I knew I needed to build an equally bright, herby dish to bring out all the best of this season. This pesto is bright green thanks to supporting kale, with lemon and pepitas adding acidity and depth. A little water thins it out as a sauce, or you can keep it thick and chunky, characteristic of a traditional pesto.

2016-04-11 17.14.56 -1

Sorrel Pumpkin Pesto

Yield: Makes 3/4 cup

Serving Size: 1 Tbsp

Calories per serving: 76 kcal

Sorrel Pumpkin Pesto

A bright and herby pesto with kale, lemon and pepitas adding acidity and depth. Toss with summer produce, roasted chickpeas, or as salad dressing and usher in warmer days and cooler meals.

Ingredients

  • 1 c sorrel, packed
  • 1/2 kale, shredded
  • 1 T lemon juice
  • 1/4 c shelled pumpkin seeds (pepitas)
  • 1/4 c hemp seeds
  • 2 T nutritional yeast
  • 1/2 tsp sea salt
  • 1/2 tsp dried rosemary
  • 3-4 T olive oil
  • water, to thin

Instructions

  1. In a food processor, combine the sorrel, kale, and seeds and pulse until finely chopped.
  2. Add the nutritional yeast, salt, and rosemary. Pulse again.
  3. With the food processor on, stream in olive oil. Add water if needed to thin out mixture so that it forms a sauce. You do not want it too thick or clumping together. Stop and scrape down the sides of the bowl occasionally if needed.
  4. Toss with your favorite roasted veggies or use instead of dressing on your favorite salad.
http://www.neatandnutritious.com/sorrel-pumpkin-pesto/

Nutrition:

Per serving (1 T): 76 kcal, 2 g carbs, 7 g fat, 3 g protein, 75 mg sodium, 0 g sugar

2016-04-11 17.13.39 -1