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Welcome!

Welcome to OKCVeggie.com. I'm here to show you that eating out in OKC as a vegetarian, as well as cooking vegetarian food wherever you are, is much easier and more satisfying than you may think.

Enjoy!

Hummus Two Ways

Hummus Two Ways

Hummus—a versatile food, and the stuff of legends for vegetarians. Need a quick snack? Hummus. Making a sandwich? Add some hummus. Hosting a dinner party? Start with hummus.

The best part is that you can flavor it any way you want. You can’t go wrong with the basic chickpeas/olive oil/garlic/lemon juice combo; many people make tahini (sesame paste) part of the mix, but I just think the flavor is too strong. Instead, I incorporate a tablespoon of Greek yogurt to add a bit of creaminess and tang.

Below, two variations—Roasted Red Pepper and Pesto—on the classic hummus. Add all ingredients to a food processor and purée until smooth. Serve with pita bread, tortilla chips, carrots sticks, or whatever else you prefer.

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RED PEPPER HUMMUS

  • 1 - 16 oz. can chickpeas

  • 2 T. olive oil

  • Juice from 1/2 a lemon 

  • 1 t. Greek yogurt

  • 1/4 t. smoked paprika

  • 1 clove garlic

  • 2 roasted red peppers (I used Mezzetta brand)

  • 1 t. harissa

  • Salt & pepper, to taste

PESTO HUMMUS

  • 1 - 16 oz. can chickpeas

  • 1 T. olive oil

  • 1 T. pesto (you can make your own, but I used the jarred variety)

  • Juice from 1/2 a lemon 

  • 1 t. Greek yogurt

  • 1 clove garlic

  • Salt & pepper, to taste

  • Optional: a splash of balsamic vinegar (I think it adds such a nice punch of flavor)

Creamy Mushroom & Wild Rice Soup

Creamy Mushroom & Wild Rice Soup

Recipe: Gluten Free Macaroni Salad

Recipe: Gluten Free Macaroni Salad