This is so good wrapped in corn tortialls that have been warmed on the gas stove-top... I got this recipe from The Ultimate Guide to the Daniel Fast by Kristen Feola.
1 recipe Confetti Hummus (see 2. below, can also use regular hummus but this was so good with Confetti Hummus)
1/2 C. water
1 carrot, shredded (about 1 C.)
1 C. cooked chopped spinach, squeezed dry
1 C. diced zucchini, unpeeled
1/4 C. chopped green onions (green parts only)
1/2 t. salt (or more to taste)
2 C. cooked brown rice
1. Preheat oven to 350.
2. Prepare Confetti Hummus
1 (15 oz.) can chickpeas, rinsed and drained
1/2 C. chopped canned artichokes, drained
1/2 chopped jarred roasted red bell peppers, drained
1/4 C. tahini
1/4 C. water
2 T. extra-virgin olive oil
2 T. fresh lemon juice
2 cloves garlic, minced
1/4 C. fresh parsley, packed
1/2 t. salt
1/4 t. ground cumin
Place all ingredients in a food processor/blender. Process, scraping sides of bowl often, until mixture is a smooth paste. Place in large bowl.
3. Add water, carrots, spinach, zuchinni, green onions, salt, brown rice.
4. Stir well and pour into 9x13 casserole that has been lightly rubbed with olive oil.
5. Bake covered for 20 minutes.
The cookbook suggests serving with flatbread or tortilla chips or omitting baking step altogether to use as dip for fresh veggies. You can also substitute quinoa or couscous for the brown rice.
1 recipe Confetti Hummus (see 2. below, can also use regular hummus but this was so good with Confetti Hummus)
1/2 C. water
1 carrot, shredded (about 1 C.)
1 C. cooked chopped spinach, squeezed dry
1 C. diced zucchini, unpeeled
1/4 C. chopped green onions (green parts only)
1/2 t. salt (or more to taste)
2 C. cooked brown rice
1. Preheat oven to 350.
2. Prepare Confetti Hummus
1 (15 oz.) can chickpeas, rinsed and drained
1/2 C. chopped canned artichokes, drained
1/2 chopped jarred roasted red bell peppers, drained
1/4 C. tahini
1/4 C. water
2 T. extra-virgin olive oil
2 T. fresh lemon juice
2 cloves garlic, minced
1/4 C. fresh parsley, packed
1/2 t. salt
1/4 t. ground cumin
Place all ingredients in a food processor/blender. Process, scraping sides of bowl often, until mixture is a smooth paste. Place in large bowl.
3. Add water, carrots, spinach, zuchinni, green onions, salt, brown rice.
4. Stir well and pour into 9x13 casserole that has been lightly rubbed with olive oil.
5. Bake covered for 20 minutes.
The cookbook suggests serving with flatbread or tortilla chips or omitting baking step altogether to use as dip for fresh veggies. You can also substitute quinoa or couscous for the brown rice.
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