This variation on a traditional hummus has a bit of a kick to it. If you prefer your hummus with a more neutral taste, simply leave out the cayenne pepper.

humus and cucumber on gluten free bread

1 can (10 ounces) chick peas, drained and rinsed, reserving 1/2 C of the juice
1/2 C juice from chickpeas
1/3 C tahini
2 T fresh lemon juice
2 T olive oil
1/8 tsp black pepper
1/8 tsp sea salt
1/8 tsp cinnamon
1/4 tsp cayenne pepper
2 cloves minced garlic

Put all ingredients in a blender or food processor and blend until a creamy texture is reached. You can play with the ingredients a bit to suit your taste. For example, you may like more garlic and less tahini, or more cayenne (spicy!) and less cinnamon. Have fun and be creative! I like to serve the hummus on little finger sandwiches (using GF bread, of course) with some cucumbers and sprouts.

Makes approximately 30 servings, 2 Tbsp per serving
Per serving: 38 Calories, 3g Fat, 1.1g Protein, 2g Carb, 1g Fiber, 0g Sugar

One package Tinkyada Organic Brown Rice Pasta Lasagna noodles
One 20-ounce jar pre-made organic pasta sauce
1 package Daiya brand mozzarella flavor cheese

For the cheese sauce:

1/4 C brown rice flour
1/3 C nutritional yeast
1 tsp salt
2 C unsweetened almond milk, vanilla flavor
1-1/2 tsp cider vinegar

For the dairy-free ricotta:

1.5 blocks extra-firm tofu
1 tsp agave nectar
2 tsp cider vinegar
1 tsp salt

Preheat oven to 400.

Cook lasagna noodles in a large stock pot until they are al dente. Remove from heat, strain off water and rinse with cold water. They will continue to cook in the oven once the lasagna is assembled. While the lasagna is cooking, prepare the cheese sauce.

Off heat, combine the flour, nutritional yeast, and salt in a small saucepan. Slowly stir in 1/2 C of the almond milk with a wooden spoon. Place the saucepan on the stove on medium-low heat, and begin to slowly stir in the remainder of the almond milk and the vinegar. Stir mixture constantly until it begins to thicken and look like a cheesy sauce. Remove from heat.

In a separate bowl, combine all ingredients for the dairy free ricotta. Crumble the mixture with your hands or a fork until it looks like cottage cheese.

It’s time to assemble the lasagna!

In a 9×13 inch glass baking dish, spread a small amount of the pre-made pizza sauce on the bottom. Top with a layer of lasagna noodles, then a layer of the cheese sauce, then more pizza sauce, then a layer of ricotta. Repeat this pattern until all the ingredients are used.
Bake in the oven for 30 minutes. Sprinkle the mozzarella (and fresh basil leaves if desired) on top and return to the oven for another 10-15 minutes or until the cheese starts to bubble.

Let cool for 10 minutes before serving.

Makes 12 servings, each serving approx. 3”x3” square
Per serving: 272 Calories, 9.2g Fat, 10.8g Protein, 36 g Carb, 2g Fiber, 1g Sugar