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Vegiterranean Feast

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Vegiterranean Feast

How to make hummus, baba ganoush & tons more with Plant-Based Dietitian Julieanna Hever! Change your life!


VEGRETREATS IN THE SOUTHERN COAST OF ITALY – JUNE 10 to JUN – 17 2017. Learn why and how to follow the healthiest lifestyle possible, with world-renowned nutrition experts: Integrative Cardiologist Dr. Joel Kahn and the Plant-Based Dietitian Julieanna Hever, MS, RD, CPT. Experience 8 days learning about health and well-being at this premier luxury plant-based health retreat. vegretreats.com
Here are two of the recipes from this video.  Find the other recipes in “The Vegiterranean Diet: The New and Improved Mediterranean Eating Plan – with Deliciously Satisfying Vegan Recipes for Optimal Health.  Available on Amazon or at plantbaseddietitian.com


A simple, traditional dish, this combination satisfies as a perfect appetizer. Hearty in texture, but zesty and light in flavor, you can throw this together in minutes and enjoy as a light snack in the afternoon or before dinner.
Makes 2 to 4 servings
2 large heirloom or beefsteak tomatoes, sliced into 1/2-inch-thick slices
1/3 cup fresh basil leaves
4 ounces organic soft tofu, thinly sliced
2 to 3 tablespoons reduced balsamic vinegar
1. Layer the tomato slices on a large plate. Evenly place the basil leaves over the tomatoes, followed by the tofu slices. Drizzle the vinegar over all.
2. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
Note: You can use your favorite regular balsamic vinegar as is, or try reducing it. Using at least triple the amount of vinegar called for in the recipe in a saucepan (you can store the leftovers in the refrigerator for up to a week), bring the vinegar to a boil over medium heat, and then reduce the heat to low and simmer until at desired thickness, at least 20 to 30 minutes.
Hummus should be a food group with its infinite combinations of ways to enjoy. With the addition of cannellini beans and spices, this essential version is earthy, warm, and classic. Use it in sandwiches, as a dip, or in salad.
Makes 1 3⁄4 cups
2 cups cooked chickpeas, drained and rinsed if using canned

1 cup cooked cannellini beans, drained and rinsed if using canned 
1⁄4 cup nutritional yeast 
11⁄2 to 2 tablespoons freshly squeezed lemon juice with zest 
11⁄2 tablespoons tahini

1 tablespoon tamari

3⁄4 teaspoon ground cumin 
3⁄4 teaspoon smoked paprika

3⁄4 teaspoon ground chipotle powder 
1⁄8 teaspoon crushed red pepper flakes 
1. In a food processor, combine the chickpeas, cannellini beans, nutritional yeast, 1⁄4 cup water, lemon juice and zest, tahini, tamari, cumin, paprika, chipotle powder, and red pepper flakes, and puree until smooth, 30 to 60 seconds, scraping down the sides of the bowl as needed.
2. Serve immediately or store in an airtight container in the refrigerator for 3 to 4 days.
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