Wow! The week of racing has crossed the finish line and I am recovering. While I may not have been running, it was still a race to get all that food prepared and on the table by the time the racers were ready to replenish themselves. The dishes that we prepared were wide ranging to accommodate the preferences and dietary needs of the many participants. Fortunately, when it comes to food, I enjoy a challenge. I am lactose intolerant, and am getting pretty good at dealing with that, but when it comes to gluten intolerant or vegan, that's harder. Judging by the empty dishes and smiling faces, I think that I met both those challenges.
A few of my food stats:
6 dozen hard boiled eggs/deviled eggs
200 oz of cooked chick peas
6 large bunches broccoli
1 kg feta cheese
uncounted lemons and limes
1 Mars bar
80 large Freezies
I have had requests for several of my recipes, mainly the hummus and the broccoli salad. This post is going to be long, so I'll list below the recipes you'll find:
Sweet Potato Hummus -vegan
Roasted Red Pepper Hummus -vegan
Cilantro Lime Hummus - vegan
Broccoli Salad - dairy
Easy Couscous Vegetable Salad -vegan
Citrus Quinoa Salad - vegan, gluten free
Baked Quinoa with Sweet Potatoes and Almonds - vegan, gluten free
Hummingbird cake - dairy free
Raw Vegan Carob Pecan Biscotti
Coconut Pie - gluten free, dairy free
The Great Hummus Challenge
Over the course of the week I made 10 batches of hummus. Original style hummus lost to a flavoured hummus every time. After the completion of the marathon, I put the three flavours on the table: Sweet Potato, Roasted Red Pepper, and Cilantro Lime. I'll let the photo speak for it's self.
Second: Roasted Red Pepper
Third: Sweet Potato
Coriander and Lime Hummus from a recipe by Louise at Adventures in a Low GI World
1 cup fresh coriander leaves packed
2 cloves garlic
1 19oz can chick peas, rinsed
2 tbsp olive oil
1 1/2 tbsp lime juice, use fresh when possible
1 1/2 tbsp peanut butter
3 tsp chili sauce
1 tsp ground cumin
Place all ingredients in a food processor and blend till smooth. You might have to add a tablespoon of water, but the coriander adds lots of moisture. I use Cock Brand Sweet Chili Sauce for Chicken.
Roasted Red Pepper Hummus Adapted from a recipe by Canadian Living Test Kitchen
1 19oz can of chick peas , drained and rinsed
3/4 cup drained and chopped roasted red peppers (from a jar works well)
1/4 cup fresh lemon juice
1/2 cup tahini paste
2 cloves garlic
Put all ingredients into food processor and process till smooth. you might need to add a tablespoon or two of water to get a spreadable consistency.
Sweet Potato Hummus Adapted from a Recipe by Martha Stewart
1 pound sweet potatoes
1 19 oz can chickpeas drained and rinsed
1/4 cup fresh lemon juice
1/2 cup tahini
2 tsp ground cumin
1 garlic clove
Cook the sweet potatoes in your favourite manner. I prefer to do them in the oven, but in the summer, the barbecue works wonders. You can also choose to cook them in the microwave.
Put all ingredients in the food processor and blend till smooth. You will probably have to add up to a 1/4 cup of water.
Broccoli Salad and Easy Couscous Vegetable Salad
Citrus Quinoa Salad From Anne Lindsay's Light Hearted Everyday Cooking.
1 cup quinoa
1 cup diced unpeeled English cucumber
1/2 cup diced figs or dried apricots or raisins
1/2 cup drained canned mandarin orange sections, halved
1/4 sunflower seeds or toasted almonds
2 green onions, diced
2 tbsp chopped fresh coriander or parsley
1 tsp grated lemon or lime rind
3 tbsp lemon or lime juice
1 tbsp sesame oil
1 tsp granulated sugar
1/4 tsp each ground cumin and coriander
Rinse quinoa under cold running water; drain (use a fine sieve). In saucepan, bring 2 cups water to boil; stir in quinoa. Reduce heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is transparent; drain and let cool.
In salad bowl, combine quinoa, cucumber, figs, orange sections, sunflower seeds, onions and coriander.
Dressing: In small bowl, mix lemon rind and juice, sesame oil, sugar, cumin and coriander; pour over salad and toss to mix. Serve immediately or cover and refrigerate for up to 3 days.
I make this salad using extra orange pieces, lime rind and lime juice.
Baked Quinoa with Sweet Potatoes and Almonds - this is from Not Your Mother's Casseroles by Faith Durand.
Thank-you all for joining me for this rather long food post. I really enjoyed my week of volunteering and will be back at the races next year with more tempting dishes. Still looking for new hummus variations to try and a friend has requested a gluten-free, lactose free Key Lime Pie. The challenges never end, thank goodness.