Raw Sprouted Chickpea Hummus

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A spin on hummus using cooked chickpeas, this version tastes similar to the one we’re familiar with, but has an undeniable freshness thanks to the sprouts and soaked sesame seeds.Using sprouted chickpeas has a bit of an earthier undertone, and is a very different flavor than any other hummus I’ve tried. I like black sesame seeds for their richer flavour, but you can use white sesame seeds, too.

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Raw Sprouted Chickpea Hummus

2 1/2 cups sprouted chickpeas (see Note)
Juice and zest of 1/2 large lemon
2 tablespoons extra-virgin olive oil
1 tablespoon black sesame seeds, soaked for 4 hours then drained
1 to 2 cloves garlic, to taste
1 teaspoon ground cumin
Sea salt and freshly ground pepper to taste

Put all ingredients in a food processor. Process until smooth, scraping down the sides, if needed. Serve with anything!

Note: To sprout chickpeas, put 1 heaping cup of chickpeas in a large bowl. Add about 3 cups water. Soak about 12 hours. Pour the chickpeas into a colander and rinse well. Set the colander over a bowl and let stand at room temperature for 1 to 2 days, rinsing every 6 hours or so. You’ll notice sprouts will begin to form; they’ll be best to use when the sprouts are about 1/4-inch long.

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Grilled Stuffed Hasselback Sweet Potatoes

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This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where the original — with baking potatoes — was served. If you don’t wrap them and bake them at 400°F (200°C) in the oven, they get a nice crispy texture, instead. The must-have side dish to these grilled stuffed peppers. For the sour cream, after pureeing the tofu, add salt and lemon juice to taste. After a few hours in the fridge, the flavours will mellow with the onions. Chives are a great addition, too.

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Grilled Stuffed Hasselback Sweet Potatoes

4 medium-sized sweet potatoes
3 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
1 large onion, sliced
6 sprigs of fresh thyme
Sea or himalayan salt to taste
Freshly ground pepper to taste
Grill-worthy aluminum foil

Preheat one side of the barbecue to medium heat. Leave the other side off.

Make several slits in the potatoes (about 15 to 20).

Mix together the olive oil and crushed garlic. Drizzle it in the slits in the potatoes. Top with the onions and thyme, making sure to get into the slits. Season with the salt and fresh ground pepper.

Wrap each potato in aluminum foil. Put the potatoes on cool side of the grill and close the lid. Let roast approximately 35 minutes. They will be soft and bottoms will be slightly caramelized. Top with Pseudo-Sour Cream.

Pseudo Sour Cream
1 (10.5-ounce) package of lite firm silken tofu
2 to 4 teaspoons freshly squeezed lemon juice
2 green onions, finely chopped
Sea or himalayan salt to taste

Put the tofu in a blender or food processor. Puree until smooth. Stir in half of the lemon juice and a few pinches of salt. Add the green onions. Mix well, then add additional lemon and salt to taste.

Grilled Stuffed Peppers

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Dinner is certainly more delicious when cooked outdoors, no? Serve up these grilled stuffed peppers with some sort of ice cold gluten-free beer (but be selective if you want a good one).

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Grilled Stuffed Peppers

4 large red, yellow or orange bell peppers
2 tablespoons extra-virgin olive oil
1/2 cup  almonds, walnuts or pecans, coarsely chopped
3/4 cup dry brown basmati rice (or other rice)
1 garlic clove, minced
1 1/2 cups water
3 green onions, chopped
2/3 cup sliced cherry tomatoes
Handful of fresh basil
Handful of fresh parsley
4 x 1 m (100 cm each) kitchen string, for securing peppers (if you don’t have kitchen string, hemp string soaked in water works perfectly)

Heat the oil in a medium pan and add the nuts, until lightly toasted and fragrant. Add the rice, and continue to stir, until grains are glossy. Stir in the garlic, cooking for about 30 seconds more. Add the water and bring to a boil, then cover, reduce to a simmer and cook for about 35 to 45 minutes, until water is absorbed.

Meanwhile, prepare the peppers. Cut around the stalk of the pepper, setting aside for later. Make one slit down the length of the pepper and open gently. Remove any seeds and membrane. Repeat with other peppers.

When rice is finished cooking, remove from heat, cool slightly, and stir in green onions, cherry tomatoes, basil and parsley. Season with salt and pepper to taste.

Spoon some stuffing into each pepper, careful not to overfill. Take string and wrap around the centre about three times, tying the pepper securely. There should be string left over on each end. Top with the stalk, then tie in the other direction, securing the filling. You want to ensure the filling doesn’t fall out — no matter how you end up tying it. Repeat with other peppers.

Preheat the barbecue to medium heat. Place peppers on grill for about 20 minutes, turning frequently so they are evenly browned. If they char — no problem, just slip off the skin; the pepper will still taste fabulous. You can also grill them on foil if you prefer.