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So you turned vegan and now what? You have to sit there and invent recipes for your new diet. Sure you can goggle around for any recipe, but what if you are a vegan with a twist?

Yep, that would be me, I’m vegan and yes - with a twist.

I can’t have any gluten, sugar, dairy, wheat or yeast. I’m limited to some minority of fruits so having a good tasteful meal requires some planning.

Not wanting to give up my new way of life, I spent an hour yesterday coming up with this concoction, it’s delicious, healthy and nutritious, AND it looks beautiful.

Yana’s Red Pepper Hummus Tacos

Hummus

1 (15 ounce) cans garbanzo beans, drained

1/4 cup lemon juice

1tsp of crushed garlic

¼ cup olive oil

¼ cup of sliced almonds

4 quartered red bell peppers

* salt to taste

* ground black pepper to taste

This is an easy recipe, the only work required is to prepare the peppers.

Wash and quarter the peppers, lay them out on the rack at 400 degrees, bake until the wrinkle, take them out cool and pill off the skin

Discard the skin, puree them in the blender, and add all of the above ingredients

Chill for 2 hours.

This can be served as a dip or a lunch dish.

For dip just place it in a bowl, garnish with parsley and lay out Blue Corn Chips

For Lunch

Take on Blue Corn Taco, add the dip as filling, add one piece of baked asparagus and some chopped tomatoes, serve with field greens.


The Journal of Food and Agriculture published a study analyzing the chemical composition of white and blue corn tortillas. To every ones surprise the white corn tortillas contained an average of 75% starch versus 68% starch contained in blue corn tortillas. Blue corn tortillas showed lower concentration of resistant starch. So when you opt for the tortilla chips reach for the blue and not white corn, Blue is Better!



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