Hey you! And Happy New Year too! I hope you’re off to a great start. These first few weeks of the year are usually filled up with inspiration for new beginnings and healthy lifestyle changes. And so it seems to be this year too and I find myself kind of liking it and finding things that are actually useful. So far I’ve been reading about Easy Peasy Detox, found tips on how to save money and wake up earlier and found ways how to make yourself feel healthier. I’m not the one to do a detox but saving money, waking up earlier and just generally practicing more self-care have got me interested and I warmly welcome all inspiration in those areas.
One of my personal goals for this year is to come up with creative and tasty vegetarian meals, and inspire you to try them too. I’m thinking about new ways (or at least new to me) to use tofu, tempeh and lentils and all kinds of veggie dips are always on my mind. So when I got the new Vegemania cookbook by Manuela Bosco, I naturally had to try the beetroot hummus. The book is entirely vegan and has lots of inspirational dishes, plus some interesting information about the vegan diet, which I found very useful too. The pancakes I tried were delicious and I definitely plan on trying the baobab mayo and the different pastas.
The book uses beetroot hummus as a filling for super veggie sandwiches so I decided to do the same. The original recipe had lots of different kinds of fillings but I simplified things a bit and went with the ones I could find from the fridge. Lucky for me, it turned out that vegan cream cheese and avocado are a match made in heaven with the beetroot hummus. And besides on top of bread, the beetroot hummus is great in wraps, salads and all kinds of veggie bowls, especially if you love hummus like me.
To get this year started with lots of plant-based inspiration I’m giving away a copy of the book! Just leave a comment and tell me what kind of recipes you’d love to see here on the blog (breakfasts, mains, snacks) and you’re in for the giveaway. The giveaway ends on Monday the 16th of January and is open for people living in Finland only.
Sending you all lots of good luck and good vibes to the beginning of this year! ♡
For more inspiration, follow me on Instagram and tag photos of my recipes with #tuuliablog so I can see!
Vegan Super Veggie Sandwiches w/ Beetroot Hummus
4 pieces of gluten-free toast
vegan cream cheese
beetroot hummus (recipe below)
a handful of baby spinach
a small piece of cucumber, sliced
Toast the bread. Spread a generous amount of the cream cheese and beetroot hummus on two slices of the bread. Top with sliced avocado, baby spinach and cucumber and the remaining slice of bread. Serve and enjoy!
1 can cooked chickpeas
1 big or 2 small cooked beetroot(s)
1 big tbsp tahini
1/2 lemon, juiced
1/2 tsp salt
water, as needed
Open the can of chickpeas and rinse and drain them well. Add all ingredients to a high-speed blender and blend until smooth. Add water as needed to achieve a desired consistency. Store in an airtight container in the fridge for up to 4 days.