Morselicious Meatless Monday & Eggplant-Hummus Recipe

13 Comments / Morselicious Recipe

Happy MORSELICIOUS Meatless MONDAY!

Today is also NATIONAL FOOD DAY!
How will you celebrate?
Did you have a GRAND weekend?

What did you do?

Anything extra special?

We went to the Farmer’s Market and got some

fun and yummy goodies, even though it was HOTTER than you-know-what!

90 + degrees and it’s almost Halloween!

The poor pumpkins will peel and the gooey goblins will goo!

I fell for these adorable Mini Pumpkin Bouquets and

Doug treated me to some… 🙂

We found so many new delicacies:

-Cinnamon Basil…mmm

-Spicy Mint

-Dinosaur Kale

-Heirloom Tomatoes

-Jujubee (NOT the candy, but a bitter fruit from Fresno)

All Organic Local Farmers!


We had a grand ole’ time!  Then, my friend,

Reece and I put the finishing touches on

The 12 Days of MORSELICIOUSNESS

e-Cookbook… planning to show at the upcoming

GREEN FESTIVAL

on Saturday, October 29th!

Reece is one TOUGH editor, but has turned this simple e-cookbook

into one heck of a unique MORSELIST’S Masterpiece. :)

Sunday Night, Doug and I attended a stunning-love filled wedding!
One of the MOST beautiful & genuine set of vows and a lovely

symbolic sand ceremony: Love and people, like grains of sand

are special and unique and when combined, they are beautiful

and more powerful.  I’m paraphrasing, but the message was so

poignant.  

For Meatless Monday, I grilled Mo’ Eggplant and made a Mint Hummus Spread

and rolled the eggplant into mini-wraps…MMMMM.
Grilled eggplant hummus wraps or stacks!


Slice and grill eggplant in Coconut or Olive Oil over Medium Heat.

 

Basil Mint Hummus

Mix all ingredients in blender:

  • 2 TBSP tahini
  • 1.5 cup fresh mint leaves
  • 1.5 cup sweet basil leaves
  • 2 cloves garlic, chopped or diced
  • 2 cans Garbanzo Beans (chickpeas) or Cannelli Beans, rinsed 3 times
  • 1/4 cup olive or coconut oil
  • 2-3 TBSP  water
  • fresh lemon juice – 1 to 2  lemons
  • 1 tsp Cayenne (Optional)
  • 1/4 C Chopped Green Onion (Optional)
  • Spread hummus over eggplant slices and roll into wraps or use as a dip
  • and spread or stack into mini-towers.
  • As I usually do, serve with Mixed Greens.   ENJOY!
EVENT REMINDER:

Green Festival, Los Angeles Convention Center

Good Food Stage

Saturday, October 29th

12:00 PM

Maura Knowles (Mac-n-Mo’s)

Camille Leon (Holistic Chamber of Commerce)

Gluten Free and Lovin’ It

Join bakery chef Maura Knowles (MO) and holistic living advocate Camille Leon for lessons in gluten free, vegan, low sodium and low sugar living. Craving something sweet but having a hard time finding all-natural ingredients with zero preservatives, no added sugar, no wheat, etc.? Well, say goodbye to high fructose corn syrup and hello to life!

Here is the link to our website and social media:

13 thoughts on “Morselicious Meatless Monday & Eggplant-Hummus Recipe”

  11. Jaime Campbell, CPA

    Thanks for the hummus recipe, Maura! It looks like the first recipe I’ve ever seen which isn’t loaded down with salt and sugar. it also looks so easy. Just dump all that into a blender? I’m in.

    Tahini has a little saturated fat but no sodium, and there’s only 2 T in this recipe. I just picked up my first jar last week.

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