Arugula Artichoke And Red Chile Hummus Recipes

ARTICHOKE ARUGULA SALAD

Steps:

• In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.

CHILI SHRIMP COCKTAIL WITH ARUGULA ARTICHOKE SALAD RECIPE

Steps:

• In a large skillet over low heat, sauté garlic in olive oil until it begins to turn golden brown. Turn heat up to medium, then add shrimp to skillet. Once the shrimp begins to turn a pink color, add the lemon zest and juice. Then add chili sauce, tomatoes, and horseradish. Allow the mixture to simmer, then remove from heat. Stir in parsley prior to serving. For arugula artichoke salad: In a small bowl, whisk together lemon juice and olive oil. Add salt and pepper to taste. Place arugula in a large bowl. Mix in artichoke hearts and drizzle with dressing. Toss well and serve.

ARUGULA, ARTICHOKE AND RED CHILE HUMMUS

Steps:

• Place chickpeas, banana pepper, artichoke hearts, baby arugula, olive oil, apple cider vinegar, tahini, cumin, bouquet garni, red pepper flakes, salt, and pepper in a food processor.
• Pulse 3 or 4 times to start. Process for about 1 minute; scrape down sides of processor bowl. Continue to process until large pieces are finely chopped and hummus is to your desired consistency, 1 to 2 minutes. Thin with water, if too thick, adding a few teaspoons at a time.

ARUGULA AND BABY ARTICHOKE SALAD

Steps:

• Place arugula, pistachios, and croutons in a large bowl; season with salt and pepper. Drizzle with vinaigrette and toss gently to combine.
• Place place some of the artichokes in the center of a serving plate. Top with salad. Garnish with remaining artichokes and Parmesan. Serve immediately.

HUMMUS WITH ARTICHOKES

Steps:

• Place everything except water and olive oil in the container of a food processor and beginn to process; add water and olive oil as needed to make a smooth puree.
• Taste and add more garlic, salt, lemon juice, or cumin as needed.
• Serve, drizzled with a little olive oil and sprinkled with a bit of cumin.

ARTICHOKE HUMMUS

Steps:

• Combine the chickpeas, artichokes, tahini, lemon juice, garlic, water, salt, cumin and red pepper flakes in a food processor and puree until smooth. Taste for seasoning.
• Transfer to a serving bowl and garnish with olive oil and fresh parsley. Serve alongside crudités or gluten-free pita chips.

EASY VEGAN ROSé PASTA

Steps:

• In a large pot on medium-high heat, heat oil, and saute garlic, onions, bouillon cubes, basil, oregano, red pepper flakes, and zucchini until onions are soft and translucent roughly 3-5 mins. Add a few splashes of water as needed to deglaze the pan and prevent the garlic from burning.
• To the same pot, add tomato sauce, water, hummus, nutritional yeast, and pasta last. Give the pot a good stir and reduce heat to medium.
• Cover, and cook for 10 mins, stirring occasionally to ensure the pasta isn't sticking to the bottom of the pot.
• After 10 mins, add soy milk, pepper, and artichokes, and cook until pasta is al dente, roughly 5 more mins.
• Taste and season as desired with salt and pepper.
• Stir in arugula, and serve in pasta bowls, garnish with basil, more arugula, pine nuts, and nutritional yeast.

ARUGULA, ARTICHOKE AND RED CHILE HUMMUS

Steps:

• Place chickpeas, banana pepper, artichoke hearts, baby arugula, olive oil, apple cider vinegar, tahini, cumin, bouquet garni, red pepper flakes, salt, and pepper in a food processor.
• Pulse 3 or 4 times to start. Process for about 1 minute; scrape down sides of processor bowl. Continue to process until large pieces are finely chopped and hummus is to your desired consistency, 1 to 2 minutes. Thin with water, if too thick, adding a few teaspoons at a time.