Sun-Dried Tomato and Garlic Hummus

Of all the hummus flavors I've played with, this is my favorite. It's great on wraps, pitas, as a dip for veggies, or spread on toast.

1 1/2 cup cooked garbanzo beans (or 1 12oz can, drained and rinsed well)
1/8 cup (more or less to preference) marinated sun dried tomatoes
1 to 2 T. lemon juice
1 to 2 T. tahini
2 to 3 T. minced garlic (more if you like a strong garlic flavor)
Water

Place beans, tomatoes, lemon juice, tahini and garlic in a food processor with a metal blade, starting with the lesser amounts. Pulse a few times until ingredients start to combine. Turn on low and drizzle water, a little at a time, until mixture is blending easily. Stop food processor, scrape sides, and taste - add additional ingredients if desired to taste. Continue processing, stopping occasionally to scrape sides. Hummus is finished when it is thoroughly combined and almost smooth (it will still be slightly lumpy).

Makes about 1 1/2 cups hummus. Will store in the refrigerator in an air-tight container for about a week.

Random Factoid: Most commercially prepared hummus contains a lot of olive oil, which is not inherently bad for you but it does contain a significant amount of fat. I omit the olive oil in this recipe for two reasons: 1) the sun-dried tomatoes are already contributing olive oil because they are generally packed in it and 2) I really don't think the hummus needs it anyway. If you want the olive oil, feel free to add it, drizzling a little at a time, but it will be more fattening this way.

Spaghetti Squash with Cream Sauce

Oh. My. Yum. Seriously, I don't know what else to say. The sauce is so smooth and creamy you'd never suspect it didn't contain dairy. Who says being vegan means you can't have cream sauces?

1 large spaghetti squash
Olive oil (for drizzling)
1 recipe of the sauce from Un-Beef Stroganoff; omit mushrooms and beans
1/2 t. garlic powder
1/4 c. sun dried tomatoes
Chives or green onions for garnish (optional)

Split spaghetti squash lengthwise with a large knife and scoop out seeds. This can be a little tricky as the skin is very tough. Use a large knife and work on a cutting surface that's low enough to give you good leverage on the squash.

Line a baking sheet with foil. Set spaghetti squash on baking sheet, cavity side up, and drizzle a small amount of olive oil onto the squash, just enough to barely cover the exposed flesh. Sprinkle a little salt, if desired. Turn over, cavity side down, and bake at 350 degrees for about an hour, or until the squash easily pulls away from the skin with a fork. Do not over-bake as squash will become, well, squashy. :~)

While squash is baking, prepare sauce, adding the garlic powder and sun dried tomatoes with the other ingredients.

When squash is finished cooking, flip it over and allow to cool for about 10 minutes, or until cool enough to handle. Using a fork, gently scrape the squash away from the sides. It should come off in little spaghetti-like strands (get it? spaghetti squash?). Scoop onto serving plates and cover with sauce. Garnish with chives or green onions, if desired.

Makes 4 servings.

Note: If you are using sun dried tomatoes that are marinated in olive oil, reduce the amount of olive oil in the sauce to 3 T. rather than the prescribed 1/4 cup.
Another Note: If you simply don't have time to bake the spaghetti squash (sigh, sniff, a tear) it can be cooked in the microwave. Cut and remove seeds, pour about 1/2 inch of water in a microwave-safe dish, put squash cavity side down, and cover with plastic wrap. Nuke for about 10 minutes or until soft. This method should be used only as a LAST RESORT! :o)