I’ve been arranging these platters when I want to use up the homemade hummus or yogurt plus it’s a great way to get our daily fruit and veg. Also great for a potluck or brunch gathering. If it looks appealing it’s more likely to be eaten!Hummus, Tofu, & Veggie Platter with tahini garlic dressing
Make wraps out of this array and/or arrange as a salad or veggie dip.
Tofu (extra firm) is sliced and coated in tamari (a gluten-free, lower sodium soy sauce) & baked at 400F 20 min. Tempeh also works great here.
Tahini Garlic Dressing is a blend of 1/3 cup water with 1 TBS miso paste, 2 TBS each of nutritional yeast flakes, sesame tahini, & lemon juice, 1 clove garlic & salt to taste
Hummus spread (no oil added:-) is made with 1 14 oz can chickpeas, 3 TBS chickpea liquid from the can, 3 TBS sesame tahini, 1.5 TBS fresh lemon juice, 2 cloves garlic (optional), + big pinch each of cumin & smoked paprika. I place the chickpeas in a bowl with the garlic & into the microwave 3 minutes, stirring halfway—a Minimalist Baker tip from the 5-minute microwave hummus recipe. I use the hummus in a blender recipe from Fat Free Vegan but make a smaller amount, using my immersion blender to blend. Comes out as a thick, chunky spread.Fruit Platter with homemade cashew “yogurt” from Julie’s Lifestyle, frozen blueberries (can be warmed in the microwave and stirred into yogurt), sliced bananas, oranges, and apples, raisins, cashews, almonds, dairy-free dark chocolate chips, medjool dates (be sure to remove pits).
For the “yogurt”, I lightly modified the original recipe soaking 1 ¼ cups cashews overnight then draining the soaking water, placing the cashews in the blender along with ¾ cup water, 1 TBS maple syrup, 2 TBS lemon juice, a pinch of iodized sea salt, and ¼ tsp vanilla extract. This “yogurt” has a nice tangy flavor but without adding a probiotic requires no fermentation. Simply place into an airtight container and into fridge 3-5 days.
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