All posts tagged: Beets

Vegan MoFo: Beet Hummus

I have a thing for beets. There’s just something exciting about the possibility of turning your recipe completely fuschia. The earthy taste is intriguing, too. For today’s Vegan MoFo post, I have incorporated these staining beauties to work their magic in the vegan staple, hummus. The prompt is: “Lunch on the go.” This hummus is inspired by Trader Joe’s all-too-addicting beet hummus (of which I may or may not have eaten the entire container in 2 days…). It is creamy from the tahini and white beans, earthy from the beets, and zingy and sweet from the balsamic vinegar. It’s pure heaven is what it is. I imagine you could make a mighty fine hummus sandwich with this beet hummus, some sprouts, shredded carrots, and sliced cucumber. Or you can just take a small (large?) container of this and bring along your favorite dip-worthy veggies. Or you can fix a salad and put a hearty dollop of this in the center for some staying power. Hummus invites so many quick lunch ideas. Beet Hummus Ingredients 1 …

Sweetheart Smoothie

This color. Need I say more? In my Valentine’s Day recipe series, beets have played a primary role. Entranced by their ability to saturate dishes with their emotion-tugging, almost fluorescent hue, I have gone back to them again and again. Thinking of beets within a smoothie, you may wrinkle your nose. I know, pureed beets for breakfast doesn’t exactly sound like the most appetizing way to start the day. What may surprise you is that there is only a very small bit (maybe 1.5 inches) of beet in this tremendously pink bowl. The remainder of the ingredients are all smoothie regulars: raspberries, banana, non-dairy milk (homemade hemp milk), lemon juice, and some unpictured vanilla protein powder (Sunwarrior, but of course). I debated on calling this smoothie the Sweet Tart smoothie because the raspberries and lemon juice give a sharp tang to the blend, which is balanced by the sweetness of the banana and the protein powder. However, in the name of love, I figured I would go with the Sweetheart Smoothie ❤ You can enjoy …

Love Burgers, or My Favorite Veggie Burger

These burgers, folks. These burgers. I’ve had a lot of veggie burgers in my day. Those weird, flubby Boca ones, some delicious, but a-bit-soggy Dr. Praeger ones, some bland restaurant-made patties, the list goes on. Then I went to Smorgasbord in NYC last summer, and tasted my first beet burger. My veggie-burger life completely changed. Thank  you, Chickpea and Olive, for introducing me to the wonder that is beet burgers (FYI, I had their Bacon Ranch Cheeseburger, which was topped with eggplant “bacon” and vegan ranch) Moist, savory, and earthy: I closed my eyes and sighed as I devoured each tender, beety morsel. Naturally, I had to make my own. I modified this recipe from The Kitchn, using some pink Sangre de Toro Rancho Gordo beans (because Rancho Gordo makes everything taste better) instead of black beans, adding some sage, using spelt flour instead of oats, and sneaking in a bit more garlic. They are everything I remembered from my first beet burger, and more (sorry, Chickpea and Olive). First of all, they are huge, …