Awesome, Easy Holiday Weekend Snacks Using Hummus!

Memorial Day Weekend is notoriously known for consuming empty calories where you ate or "picked" a lot but don't feel satisfied the way you would if you ate an actual sit down meal. I have a solution for that common summer holiday problem - the unofficial meal! When you include Sabra hummus in your entertaining, your snacking or munching is probably as healthy and filling as it gets and becomes a meal, unofficially.

I have created two fun recipes using Sabra hummus and they are so incredibly easy, that you might just want to forgo the usual junky options and go for these instead this holiday weekend.

The first recipe is so elegant and ever so simple that your guests will be thoroughly impressed and you won't break a sweat whatsoever. They are classy and dainty little finger foods that won't get your hands messy as you eat them, and they prove to be an excellent appetizer or snack that feels satisfying like a light meal.

The second recipe is a little more hearty, but will leave your party goers pleasantly surprised! They look so beautiful that people won't imagine that they were simply just a couple ingredients, thrown together in a super effortless way. Another substantial addition to your cookout or gathering that will make guests leave feeling better and not worse.

Ok, for the moment you have all been waiting for... the recipes!

Hummus Stuffed Vegetable Bites

• Mini cucumbers (as many as you'd like to use appropriate for your crowd size)
• Cherry tomatoes (as many as you'd like to use appropriate for your crowd size)
• Sabra hummus in Classic flavor
• Paprika, to sprinkle on top

Slice cucumbers into 1/2 inch "coins" and cut cherry tomatoes in half. With a small melon ball tool, carefully scoop out a little of the cucumbers and tomatoes leaving room for hummus and making a small "bowl" in them; arrange them on a serving tray or plate. Place hummus into a piping bag with a star tip and pipe the hummus into the cucumber and tomatoes. Sprinkle the tops with a little bit of paprika. Refrigerate until ready to serve! They are bite sized so there's no need for tooth picks!

Broiled Olive Tepenade Hummus Stuffed Tomatoes

• 2 medium tomatoes, sliced in half with middles scooped out
• 8 tablespoons Sabra hummus in Olive Tapenade flavor
• Dried parsley, optional 

Place scooped out tomato halves on a baking sheet. Dollop 2 tablespoons of the hummus part (not the olive tapenade part that is in the middle of the container) into each tomato half. Then top each half with the olive tapenade found in the center of the hummus container. Sprinkle with parsley, if using, then broil on high for 10- 15 minutes. Serves 4.

These recipes are guaranteed to please! And if you would like more Sabra recipes, please check out my other Sabra post from earlier this month.

And for now, the Dirty Vegan is signing off - I hope everyone has a safe and fun holiday weekend! On Memorial Day, and always, I am grateful to the service women and men of America who so bravely and selflessly gave their lives for our safety and freedom.

This blog post was sponsored by Sabra.

Healthier Takes On Classic Snacks & Apps For National Hummus Day! Everyday I'm Hummus'n!

Tomorrow (May 13th) is National Hummus Day, hooray! I'm celebrating along with Sabra and most of the nation because hummus has saved my vegan butt. I love hummus as it is, right out of the container, but I have particularly enjoyed using it to replace other ingredients in recipes to make dishes healthier but actually add more flavor than ever before. I have done this with so many types of dishes, but to celebrate National Hummus Day, I'd like to share some quick and easy appetizer and snack ideas. These are super simple to whip together, so you can grab some hummus and party along with me! Obviously, my go-to hummus brand is Sabra because they are the best at doing hummus and many other delicious products.

Healthy Hummus Queso Dip

I have always loved cheesy queso dip but I don't like the feeling after eating too much... and let's face it, that dip is addicting. I won't ever stop making vegan queso, but for those times when I really do need to scale back on the fat and cals for a few (and need the nutritional boost that adding Sabra provides), I do my queso with hummus and I do it like this:

• 1 (10-ounce) container of Sabra Hummus (any flavor but I like Classic or Garlic for queso)
• 1/2 cup- 1 cup Sabra Salsa (I like using their Restaurant Style in Medium spicy)

Just mix in a bowl - that's it! You can warm it up a little if you like, but I never do. I think the best part of this dip is the refreshing quality it has and it is perfect for summer entertaining.

Creamy Hummus Guacamole Dip

I love creamy guac but usually when you make it creamy, you add sour cream. Well I thought, why not add some more protein and nutrition to an already nutritious ingredient (avocado guacamole)?

• 1 (10-ounce) container of Sabra Hummus (any flavor, but I like using Classic for this)
• 1 (8-ounce) container of Sabra Guacamole

Mix together and serve with chips! It doesn't get much easier (or more delicious) to serve and enjoy snacks or appetizers on National Hummus Day!

Tortilla Taco Pinwheel Bites

Sabra came out with this new flavor of hummus, Taco Inspired Hummus with pico de gallo and it is amazing! My mind was racing with ideas for recipes to make using this hummus just after I took one taste of this stuff! I wanted to make a quick snack using it and pinwheels came to mind. I have served this hors d'oeuvre so many times due to the fact that it is so easy to put together but really impressive to serve to guests,

• 4 flour tortillas
• 1 cup of Sabra Hummus in Taco Inspired flavor
• 1/4 cup shredded lettuce/ fresh greens
• 2 tablespoons salsa
• 4 slices veggie deli style"turkey"

Lay 4 flour tortillas flat and spread each evenly with hummus, sprinkle on olives, lettice and salsa, then place a deli slice on top. Roll each tortilla up tightly, then slice into "wheels", 4- 6 wheels per tortilla, depending on how large you want them. I prefer to make them smaller because when you entertain you don't want guests feeling like they have too big a mouth-full of food as they are chatting and drinking cocktails, so bite-size works awesome.

With these simple recipes, you can see why hummus has become the "unofficial meal" - fresh, filling but also good for you! What I like about the unofficial meal is that it takes the formality out of eating and makes getting together with family or friends fun and entertaining, but you are munching on a food that isn't just "empty" calories like other snacks can be - it really is a good meal. The unofficial meal; I love that.

Stay tuned this month for more hummus recipes from me! I have some recipes that you wouldn't imagine could be made so flavorful but also much healthier for you because of the addition of Sabra hummus.

Everyday I'm Hummus'n

This blog post was sponsored by Sabra.

Litehouse Herbs Review & Amazing Artichoke Recipe!

Tell me if this has ever happened to you. You buy fresh herbs at the store, with every intention of using the entire bunch, but sadly they wilt away to their demise before you ever get the chance to use them. Or, have you ever purchased one of those herb plants, to find that one day it just dies on you? Or how about this one - have you ever bought a bunch of fresh herbs and then by the next morning, they appear to be as wrinkly as a 95 year old man's behind? For the record, I have never seen a 95 year old man's behind, but I am just guessing that there is some sort of resemblance. Let's face it, fresh herbs taste so much better than those dried herbs that you find on the dusty shelf in the grocery store. If you are like me, you have longed for herbs and spices that have the taste of freshly picked produce but the convenience of spice-rack-friendly, herbs in the jar. Finally, the solution to our dilemma has arrived, and it's name is Litehouse!

Litehouse sent me their delicious and fresh tasting herbs to try in: Thyme, Spring Onion, Ginger, Sage, Garlic, Italian, Parsley, and Basil. I used the same amount that a recipe would call for with fresh herbs. The ratio is the same. You just add them to water to revive them. I also added them to dishes that were watery already, like soups or stews. I've been using these herbs in everything and my food tastes so much fresher! And the value and convenience is great! For instance, you get about 3 bunches of basil in just one jar of Litehouse instant herbs! Pretty neat. I have been having such success using these, so here is my favorite recipe so far. The Litehouse herbs add something seriously special to this dish. Here is my Herby Steamed Artichoke Recipe and you can find Litehouse products by browsing their online store or at retailers like Target.

The Dirty Vegan's Herby Steamed Artichokes

Serves 2

What you will need:

2 artichokes, washed, stems cut, tops cut (about 1 inch)
1 heaping tsp Litehouse Parsley
1 heaping tsp Litehouse Garlic
1 heaping tsp Litehouse Spring Onion
2 bay leaves
1 lemon
1/4 cup white wine
2 tbsp olive oil
4 cups water
1 bouillon cube
sea salt and black pepper to taste

What you will need to do:

Place all ingredients in a large sauce pan. Cover and let artichokes steam in the Herby steaming liquid for about 30 minutes, or until leaves are tender. To eat, simply scrape the pulp from the leaves with your teeth (don't eat the leaves - yuck!). You can eat the heart by removing the prickly covering around it. The heart is soft and delicious and really soaks up all of the flavors in the steaming liquid. Enjoy!

This is what the artichokes looked like in the delicious Herby broth!

And as they were steaming to perfection. Yum!

You've NEVER Seen Vegan Cheese Like This Before!

I am so excited to share this post with you. I recently received delicious vegan and raw cheeses from Tree Nut Cheese, Dr. Cow and let me tell you, they have completely changed the way I feel about vegan cheese. Thanks Dr. Cow, for ruining vegan cheese for me because I can no longer look at processed vegan "cheeses" the same way after enjoying your real cheese! I did a taste test with another vegan cheese, and there was no comparison after experiencing Dr. Cow's aged nut cheeses. What the other vegan cheese companies are going for, Dr. Cow actually did it; they nailed it. They achieved real vegan cheese that would fool anyone and it is mighty tasty! It is also healthy! There are just three or four ingredients in each of their products, and they are quality ingredients at that. Did I mention they are fancy shmancy?! Well they are fancy shmancy. Finally, a vegan cheese that you can put out at parties that will actually impress snobby cheese connoisseurs. Take that! Now let's look at this delicious cheese.

My cheese arrived perfectly packaged and in beautiful form. Little bundles of art. Tree Nut Cheese Dr. Cow's cheese is like a work of art. These are the aged cheeses.

This is the Cream Cashew Nut Cheese similar to cream cheese or a cheese spread but like the Upper East Side version. I actually felt weird spreading this on my bagel. Like it was too good for my crap bagel. Well, because it is. I'm not kidding this is fancy, good-quality stuff.

I enlisted the help of my husband on eating these cheeses. What we did was try a slice of each cheese by itself, then on a cracker, and eventually on other things. The cheeses have a sort of rind (which we ate and it was delicious!) but are smooth and creamy in the middle, without being overly soft. They also slice incredibly easily. Each cheese is a little different however, so I'll tell you about the ones that we tried and the different ways that they were enjoyed in our household.

The Aged Cashew Nut Cheese was one of our favorites! It is mild, scarily tasted like dairy cheese, and had a classic or original flavor. It is aged for 3 months, which is pretty darn cool. This is a sort of hard cheese but can be spreadable also (especially if you leave it out of the refrigerator for a few minutes). This cheese was great by itself. Serve this to guests to impress!

This Aged Cashew and Dulse Cheese was also aged for 3 months. The sea algae dulse gives this cheese a light ocean flavor. This cheese is perfect for cheese and crackers, or even to enjoy over a baked potato as it pairs well with vegetables. It is creamy and we really enjoyed the flavor.

The Aged Cashew and Hemp Seeds Cheese was awesome! The hemp seeds add such a rich and delicious flavor to this cheese. It is sharp like cheddar, also aged for 3 months, has a creamy yet firm texture, and has some omegas in there. This cheese can stand up to any dairy cheese and win. And where else can you find a cheese with omegas in it?

The Aged Cashew and Blue Green Algae has a fun appearance and interesting flavor. Also aged for 3 months, it is mellow but has a tangy aftertaste. And algae has such wonderful health benefits. I can't think of a better way to get your nutrition-on than by eating cheese and crackers, can you?

The Aged Cashew and Kale Cheese has a bold kale flavor. If you love kale as much as I do, you will enjoy this cheese. This cheese has also been aged for 3 months. With the strong taste combination of cheese and kale, along with it's health benefits, I really enjoyed this cheese.

Upon handling the Aged Macadamia Cheese I thought for sure it would be my favorite. It is much softer than the other aged cheeses and the appearance is rather pretty. This is very high-end, very spreadable cheese, but came along with a very strong macadamia nut flavor. But hey, it is made with macadamias. With that being said, we began to really enjoy the flavor the more we ate it. It is a fun cheese for sure that probably pairs great with wine. Another impressive cheese.

The Cream Cashew Nuts Cheese is super fun! Use it as cream cheese, sour cream, spread, you name it! This is highly spreadable and tastes just like a cream cheese complete with the tang factor. It is a small container but a little goes a long way! We've tried this on everything and we still have some left. It just really seems to last. It has such a tasty yet strong cheesy flavor that you wouldn't want or need to pile this on a bagel or sandwich. Less is more. Absolutely wonderful cheese!

I've done so much with these cheeses! Including this taste comparison on fresh bakery bread. Here is the Cream Cashew Cheese and on the top left you can see another vegan cream cheese beside it. Really no competition; Dr. Cow wins hands down. I couldn't finish the portion with the other brand's cream cheese on it. It actually tasted very different in comparison and not quite something that I would want to eat right out of the container like I can with Dr. Cow. I will save this other brand's cheese for adding creaminess to recipes or for desserts, etc. Once you've gone Dr. Cow's Tree Nut Cheeses, you can't go back.

The Cream Cashew Cheese is also great on cucumber slices and other veggies!

Here I sliced the aged cheeses and put them in my sandwich. What a treat!

I also used the cheese grater to grate, slice, and even crumble the aged cheeses! That turned out awesome! You can do anything with this cheese. Gone are the days where vegans had to settle on whatever we can get. How refreshing is it to have vegan cheese that is soy-free? I love soy and all, but a girl does need her variety! The age of vegan cheese is here, and Dr. Cow's has changed the game. What a wonderful experience! 

And for now, the Dirty Vegan is signing off. Go get yourself some real vegan cheese and have a nice party, will ya'?!

Hot Maple! Review, Recipe, & GIVEAWAY!

Hey Ya'll, recently I came across a really great vegan-friendly, made in the USA (based out of Portland), product called Hot Maple Smokey Habanero Sauce from Hot Maple Foods and was lucky enough to get my hands on some. Hot Maple uses maple syrup instead of sugar. What I love about this company is that not only do they use the syrup for flavoring, but also for sustainability. The process of harvesting and refining maple syrup is much more environmentally friendly than other sugars. Also, what I love about maple syrup is that you know it did not go through a bone-char refining process that many white sugars and sweeteners do. With that being said, Hot Maple is a great hot sauce for us vegan folk! And one of you will be winning a bottle...

Hot Maple has a subtle maple flavor but is not overpoweringly maple flavored whatsoever. My husband and I love spicy and I'm somewhat of a hot sauce snob; I must say this is really spicy stuff. I really enjoyed the smokey, spicy, with a hint of sweet flavor.

The texture is really lovely since it is slightly chunky. I love a really delicious, textured hot sauce that is not watery and runny. This hot sauce would be great in any recipe but I think especially great in Mexican dishes like salsa, guacamole, tacos, etc. Here is the first of many recipes I will post using Hot Maple. I made this rustic potatoes and vegan sausage dish that can be served as a hearty side or alone as a meal. I chose to make this dish using Hot Maple Smokey Habanero Sauce because I feel that the ingredients, especially the potatoes, compliment the flavors in the hot sauce, especially the warmness of the habanero and maple.

Rustic Spicy Potatoes and "Sausage"

What you will need:

6 medium potatoes, cleaned, quartered, and boiled

3 tbsp olive oil

2 cups frozen peas

1 14oz package vegan sausage, cut into chunks

1/2 cup vegetable stock

1 vegan bouillon cube, any flavor

1/4 cup Hot Maple Smokey Habanero Sauce

Sea salt & black pepper to taste

What you will need to do:

Boil potatoes, drain and set aside. In a large pan, heat olive oil and cook frozen peas until thawed. Then add in sausage and cook for a moment or so. Next, add potatoes and remaining ingredients and cook until thoroughly warmed and combined. Enjoy!

Okay, I know you are all waiting for me to tell you how can win this 5oz bottle of Hot Maple Smokey Habanero sauce, right?! In order to enter my Hot Maple giveaway, all you have to do is:

1. Comment below and tell me what you will make with this Hot Maple if you win! AND
2. Follow me on twitter: @theDirtyVegan and Tweet about the contest (mention @theDirtyVegan to get credit)!

Tweet and comment as much as you'd like! Each additional Comment and Tweet after your initial entry are BONUS entries! 

I will choose the winner this Saturday, February 22nd at 8:00 PM EST, so until then, enter away! Good luck, this is a very spicy prize!

Oh, Just a Cola Tofu Recipe!

As you may already know, I've declared my love for Zevia soda from the rooftops. With that being said, I am continuing my Zevia recipe series with this soda tofu recipe. This came out amazing on the griddle, however it can be done in a pan or even baked in the oven. The Zevia soda makes a delightful crusted coating on the tofu and adds sweetness to the recipe without adding sugar or extra calories. This is a great recipe for when you are trying to eat lighter or to fuel up on protein before or after the gym. We enjoyed this tofu with brown rice and a side of broccoli, however you can even make this tofu by itself as an appetizer. You may even want to make this tomorrow for game day.

Zevia Cola Blackened Tofu

What you will need:

• 1 block of firm tofu, drained and cut into 8 cubes
• 1 can Zevia cola
• 2 tsp fresh ginger, chopped
• 2 tbsp ketchup
• 1 tbsp soy sauce
• sea salt and pepper to taste

What you will need to do:

In a bowl or container, combine cola, ginger, ketchup, and soy sauce to make a marinade. Marinade tofu cubes for 1 hour. Reserve 2 tbsp marinade to drizzle on tofu during cooking. Griddle tofu cubes at 375 degrees for 8 minutes per side, flipping frequently until tofu achieves a caramel brown coating. Enjoy tofu alone, as a side, 

 Marinade!

Griddle!

Enjoy!

You'll Never Look at Chickpeas the Same!

Keeping up with the spicy theme going on this week, I decided to post this recipe. These are knock-you-out-of-your-shoes delicious! They are crunchy, salty, spicy, and just plain addicting. I actually thought of keeping a sandwich bag full of these in my purse for those snacky moments or even to bring to the movie theater instead of that nasty popcorn that they serve. And we cannot overlook how completely nutritious this snack is! These come out like a corn nut, in a way, and are more crunchy the longer you bake them and the more space you give them on the baking sheet. These are great to serve at parties, to put on salads, or for take-along snacks. Don't say I didn't warn you about the addictive-factor of these...

Buffalo Roasted Chickpeas

What you will need:

2 cans chickpeas, drained and rinsed

2 tbsp vegan butter, melted

4.5 tsp hot sauce

sea salt to taste

What you will need to do:

Preheat oven 400 degrees. In a bowl, toss all of the ingredients together. Line a baking pan with foil then spread the chickpeas evenly in pan. Bake for 40 minutes or longer depending on how crunchy you want your chickpeas. Stir them occasionally during baking and sprinkle with sea salt afterwards. Enjoy!

Cheezy Potatoes, Yum!

Last night we were looking for sides to make with our Field Roast dinner. I winged the roasted veggies to cook along with the roast, which was simply chunks of portobello mushrooms, onions, garlic, sun dried tomatoes, flax seed oil, Bragg's liquid aminos, and spices that I sauteed and added to the roast pan. However, we still needed one more nice side to go along with this roast. I noticed some potatoes that we had and that is when I came up with this cheezy creation. I can eat these potatoes all day, every day - they are so tasty! Here is the recipe...

Cheezy Vegan Potatoes Delmonico

What you will need:

• 8 medium potatoes, cleaned and cubed
• 1/2 cup vegan butter (I used Earth Balance Buttery Spread)
• 1/2 cup flour (I used Bob's Red Mill Garbanzo Bean Flour)
• 1 cup plain vegan milk (I used Almond Breeze Unsweetened Original flavor)
• 1 cup vegan cream (I used Silk Creamer in Original flavor)
• 1/2 cup Daiya Jack Style Wedge cheese, cut into small chunks
• 1/2 cup Daiya Mozarella style shreds
• 1/2 - 1 cup breadcrumbs (depending on how breaded you like it. I made my own fresh breadcrumbs by taking 2 slices of Ezekiel 4:9 Sprouted Grain Bread and putting them in my Vitamix, which made about 1 cup)

What you will need to do:

Preheat oven 375 degrees. Boil potatoes for about 10 minutes. While the potatoes are boiling, make your cheese sauce. In a medium sauce pan on medium heat, melt vegan butter. Whisk flour into butter and cook for a moment or two. Whisk in the vegan milk and cream until nice and smooth, then melt in the vegan cheeses and whisk until well combined. Simmer sauce on low for a few moments whisking often, then remove from heat. Drain potatoes and place evenly in a greased casserole dish. Evenly pour cheese sauce over potatoes in the casserole dish then top with breadcrumbs. Bake uncovered for 25- 30 minutes, or until breadcrumbs are browned. Enjoy!

And by the way, Happy Valentine's Day, Everyone! Hubby and I will be celebrating and I am told that I have a few surprises in store. I will fill you in on the details via Twitter. And let me know what romantic plans you have. How about the yummy sweet treats?

Tangy Dressing or Dip to the Rescue!

Did you ever make a wonderful salad to find that as you reach for the finishing touch, you are all out of salad dressing or oil? How about wanting to dip something in, and having absolutely nothing that will satisfy your craving for tang? Here is how you can improvise with three simple ingredients that are commonly found in an average person's refrigerator!

Dirty Vegan to the Rescue with a 'Creamy Dijon Tangy Dressing or Dip' Recipe!

2 tbsp vegan mayo

1 tsp dijon mustard

sprinkle (or two) of Bragg's Liquid Aminos (or soy sauce/ tamari/ shoyu) to taste

Mix all three ingredients and enjoy as a yummy dressing or dip with the tangy-factor!

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Rosemary Thyme Sweet Potatoes

This is a nice easy side that is packed with flavor! Rosemary and thyme go great together and the sweetness of the potatoes is a delicious combination. Yum!

Herbed Roasted Sweet Potatoes

2 medium sweet potatoes, sliced into think rounds

3 tbsp olive oil

1/2 tsp dried rosemary

1/2 tsp dried thyme

sea salt & pepper to taste

Preheat oven 350 degrees. Combine all ingredients in a large bowl and toss together so the potatoes are coated well. Place rounds on a baking sheet or pan and bake for 20 minutes. Enjoy!

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Dijon Maple Mustard Tofu Steak & Asparagus

For this dish, I was inspired by a recipe in a health magazine. The recipe in the magazine was in no way vegan, but I decided to make it vegan. I added my own spin to the asparagus and made the tofu totally Naughty. This is a quick and comforting meal that easily tastes like you just ordered it from some swanky restaurant in the city. Yum!

Before you get started, shortcuts: I used my TofuXpress to press the tofu into steaks. I also used Seeds of Change Ready-to-Eat Rice. They come in convenient pouches that pop right in the microwave for 90 seconds. I just discovered their products and am excited to try more of their stuff! I love the fact that they are organic and so far, from what I've seen, their rices are vegan friendly.

Dijon Maple Mustard Tofu Steak & Roasted Asparagus

For the asparagus:

1 bunch of asparagus (about 1 lb), trimmed at the woody ends

1 clove of garlic, minced

1 tbsp olive oil

sea salt & pepper to taste

Preheat oven 400 degrees. Toss asparagus, garlice, and oil in a pan. Sprinkle with salt and pepper, and roast for 12- 15 minutes, or until tender. In the meantime...

For the Tofu Steaks:

1 container of firm tofu, drained & pressed to very firm texture

1 tbsp olive oil

salt & pepper to taste

2 tbsp vegan butter

2 tbsp maple syrup

2 tbsp dijon mustard

1 tbsp shoyu (or soy sauce)

Slice and cut tofu into small steak fillets (or to your desired size). Heat olive oil in skillet on medium heat and place tofu steaks in. While they are sauteing, sprinkle the tops with salt and pepper. Cook for about 3 minutes, or until slightly browned, flip, and season the opposite side with salt and pepper. Cook another 3 minutes. While that side is cooking, place vegan butter and maple syrup in a small bowl and melt (if you choose to do this in the microwave oven, it takes about 20 seconds). Add dijon and shoyu to the melted mixture and wisk together to create your sauce. Flip over tofu steaks and drizzle half the sauce on them. Cook for about 1 minute, then flip and do the same on the other side with the remaining sauce. Serve over rice or grains (like Seeds of Change, only takes 90 seconds!) with asparagus on the side. Enjoy!

Tofurky Salad

Ok, so this tastes Naughty, and has the illusion of being real Dirty, but by adding only half the vegan mayo and the rest creamy hummus, its not that bad. Also, sneaking 1/4 cup of broccoli is a tricky way to get your kiddos to eat it in this really delicious tasting salad. The Tofurky really makes it easy to sneak in some healthy stuff. Shhh, it's our secret, the kids will never know!

Dirty Vegan Tofurky Sausage Salad

2 stalk celery, chopped

1/4 cup fresh broccoli, chopped

1 Tofurky Italian Sausage, chopped

2 tbsp hummus

2 tbsp vegan mayo

1/2 tbsp dijon mustard

1 tsp capers

In food processor (or by hand), chop celery, broccoli, and Tofurky, place in a mixing bowl. Process hummus, vegan mayo, and dijon mustard to make a dressing. Mix the dressing into the chopped salad. Sprinkle in capers and serve over a bed of greens or on toasted bread. Enjoy!

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