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?Beet hummus sushi? ?Thank you so much @thrivemags for sharing my plantain party bowl yesterday.???
?So, if anyone tells you to stop playing with your food, don’t listen!!! One of my kids had oral surgery and is only eating soft food. I made her beet hummus and used the rest to make sushi. No rice required! I mixed beet hummus with cooked millet and it held together perfectly. Rolled with tofu, cucumber and avocado, but you can substitute with your fave veggies. If you’re not a fan of making sushi, you can make the beet hummus recipe below and enjoy with raw veggies! Happy Thursday friends.?
?Recipe: Cook 1 cup millet (or quinoa or any rice) as per packet directions. Preheat oven to 450F. Cut stem from top of 2 small beets, leaving 2 inches stem and root intact. Scrub to remove dirt. Grease small baking dish. Place beet in dish and cover with foil. Roast on middle rack about 45 minutes, flipping half way. When beet is tender, remove. Peel and remove root/stem once cool enough to handle. Roughly chop beets and put in food processor with 1-15 oz can chickpeas, 2 large garlic cloves (minced), zest 1 lemon, juice 1 lemon, 1 tbsp mellow miso (optional), 2 tbsp Tahini, 1/4 cup extra virgin olive oil, salt to taste. Process until smooth. Taste hummus and add more lemon, salt or olive oil as needed. Mix hummus with cooked millet (grain) until paste-like. Use to make sushi in place of rice.
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#sushi #vegansushi #hummus #beets #healthyvegan #eattherainbow #foods4thought #letscookvegan #veganinspo #healthyfoodshare #glutenfreevegan #thrivemags #bestofvegan #feedfeedvegan #nycfoodie #indianmoms #foodblogfeed #wholefoodsfaves #veganfood #veganrecipes #whatveganseat
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