Guest guest Posted August 30, 2007 Report Share Posted August 30, 2007 The first cookbook from Café Gratitude, a group of San Francisco Bay Area restaurants, is vegan — the recipes use no animal products — and gets more into spirituality than Carol Alt's book. The recipes have names like "I Am Honoring Nachos" and "I Am Releasing Flax Crackers." But "I am Grateful: Recipes & Lifestyle of Café Gratitude" offers practical advice about equipment and technique, including a way to use your oven as a dehydrator. I was surprised by how much tahini and cumin made the "I Am Happy Almond Hummus" taste like traditional hummus, which is made with cooked chickpeas. Almond HummusMakes 3 cups 2 1/2 cups almonds, soaked for 12 hours 1/4 cup, plus 1 tablespoon raw tahini 3/4 teaspoon freshly ground black pepper 11/2 teaspoons chopped garlic 1 3/4 teaspoons cumin 1/4 cup plus 2 tablespoons olive oil 1/4 cup plus 3 tablespoons lemon juice 3/4 cup water (divided use) 3/4 teaspoon salt In the bowl of a food processor fitted with the "S" blade, grind down the drained and rinsed almonds. Add the remaining ingredients, minus half the water. Begin again to puree the ingredients together, adding water until you reach a creamy texture. Taste the hummus and adjust any ingredients to your liking: garlic, lemon juice, cumin, olive oil. This can be served drizzled with olive oil and dusted with cumin and paprika. Per tablespoon: 68 calories, 2 g protein, 6 g fat, 1 g saturated fat, 2 g carbohydrate, 1 g fiber, 0 mg cholesterol, 37 mg sodium "I Am Grateful: Recipes & Lifestyle of Café Gratitude," by Terces Engelhart with Orchid, North Atlantic (2007)Mendell is a writer for The Baltimore Sun. Reach Mendell at erin.mendell. More articles 2007, Newport News, Va., Daily Press For ideas on reducing your carbon footprint visit For Good this month. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2007 Report Share Posted August 30, 2007 I saw that book at the Vegan Fair - it cost £25.99 !!! Jo - Peter VV Thursday, August 30, 2007 6:16 PM Re: A vegan cookbook with (positive) attitude The first cookbook from Café Gratitude, a group of San Francisco Bay Area restaurants, is vegan — the recipes use no animal products — and gets more into spirituality than Carol Alt's book. The recipes have names like "I Am Honoring Nachos" and "I Am Releasing Flax Crackers." But "I am Grateful: Recipes & Lifestyle of Café Gratitude" offers practical advice about equipment and technique, including a way to use your oven as a dehydrator. I was surprised by how much tahini and cumin made the "I Am Happy Almond Hummus" taste like traditional hummus, which is made with cooked chickpeas. Almond HummusMakes 3 cups 2 1/2 cups almonds, soaked for 12 hours 1/4 cup, plus 1 tablespoon raw tahini 3/4 teaspoon freshly ground black pepper 11/2 teaspoons chopped garlic 1 3/4 teaspoons cumin 1/4 cup plus 2 tablespoons olive oil 1/4 cup plus 3 tablespoons lemon juice 3/4 cup water (divided use) 3/4 teaspoon salt In the bowl of a food processor fitted with the "S" blade, grind down the drained and rinsed almonds. Add the remaining ingredients, minus half the water. Begin again to puree the ingredients together, adding water until you reach a creamy texture. Taste the hummus and adjust any ingredients to your liking: garlic, lemon juice, cumin, olive oil. This can be served drizzled with olive oil and dusted with cumin and paprika. Per tablespoon: 68 calories, 2 g protein, 6 g fat, 1 g saturated fat, 2 g carbohydrate, 1 g fiber, 0 mg cholesterol, 37 mg sodium "I Am Grateful: Recipes & Lifestyle of Café Gratitude," by Terces Engelhart with Orchid, North Atlantic (2007)Mendell is a writer for The Baltimore Sun. Reach Mendell at erin.mendell. More articles 2007, Newport News, Va., Daily Press For ideas on reducing your carbon footprint visit For Good this month. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2007 Report Share Posted August 30, 2007 Thanks for the recipe, sounds pretty good! I've visited the Bay area one time and wish I'd done my homework beforehand...I seem to have missed some great places to visit! , Peter VV <swpgh01 wrote: > > The first cookbook from Café Gratitude, a group of San Francisco Bay Area restaurants, is vegan — the recipes use no animal products — and gets more into spirituality than Carol Alt's book. > > The recipes have names like " I Am Honoring Nachos " and " I Am Releasing Flax Crackers. " > > > But " I am Grateful: Recipes & Lifestyle of Café Gratitude " offers practical advice about equipment and technique, including a way to use your oven as a dehydrator. > > I was surprised by how much tahini and cumin made the " I Am Happy Almond Hummus " taste like traditional hummus, which is made with cooked chickpeas. > > > Almond Hummus > Makes 3 cups > > 2 1/2 cups almonds, soaked for 12 hours > > 1/4 cup, plus 1 tablespoon raw tahini > > 3/4 teaspoon freshly ground black pepper > > 11/2 teaspoons chopped garlic > > 1 3/4 teaspoons cumin > > 1/4 cup plus 2 tablespoons olive oil > > 1/4 cup plus 3 tablespoons lemon juice > > 3/4 cup water (divided use) > > 3/4 teaspoon salt > > In the bowl of a food processor fitted with the " S " blade, grind down the drained and rinsed almonds. Add the remaining ingredients, minus half the water. Begin again to puree the ingredients together, adding water until you reach a creamy texture. > > Taste the hummus and adjust any ingredients to your liking: garlic, lemon juice, cumin, olive oil. > > This can be served drizzled with olive oil and dusted with cumin and paprika. > > Per tablespoon: 68 calories, 2 g protein, 6 g fat, 1 g saturated fat, 2 g carbohydrate, 1 g fiber, 0 mg cholesterol, 37 mg sodium > > > " I Am Grateful: Recipes & Lifestyle of Café Gratitude, " by Terces Engelhart with Orchid, North Atlantic (2007) > > > Mendell is a writer for The Baltimore Sun. Reach Mendell at erin.mendell > More articles > 2007, Newport News, Va., Daily Press > > > _________ > Answers - Got a question? Someone out there knows the answer. Try it > now. > http://uk.answers./ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 31, 2007 Report Share Posted August 31, 2007 when where you in the Bay Area, and where did you go? fraggle tofuchick24 Aug 30, 2007 5:16 PM Re: A vegan cookbook with (positive) attitude Thanks for the recipe, sounds pretty good! I've visited the Bay area one time and wish I'd done my homework beforehand...I seem to have missed some great places to visit! , Peter VV <swpgh01 wrote:>> The first cookbook from Café Gratitude, a group of San Francisco Bay Area restaurants, is vegan — the recipes use no animal products — and gets more into spirituality than Carol Alt's book. > > The recipes have names like "I Am Honoring Nachos" and "I Am Releasing Flax Crackers." > > > But "I am Grateful: Recipes & Lifestyle of Café Gratitude" offers practical advice about equipment and technique, including a way to use your oven as a dehydrator. > > I was surprised by how much tahini and cumin made the "I Am Happy Almond Hummus" taste like traditional hummus, which is made with cooked chickpeas. > > > Almond Hummus> Makes 3 cups > > 2 1/2 cups almonds, soaked for 12 hours > > 1/4 cup, plus 1 tablespoon raw tahini > > 3/4 teaspoon freshly ground black pepper > > 11/2 teaspoons chopped garlic > > 1 3/4 teaspoons cumin > > 1/4 cup plus 2 tablespoons olive oil > > 1/4 cup plus 3 tablespoons lemon juice > > 3/4 cup water (divided use) > > 3/4 teaspoon salt > > In the bowl of a food processor fitted with the "S" blade, grind down the drained and rinsed almonds. Add the remaining ingredients, minus half the water. Begin again to puree the ingredients together, adding water until you reach a creamy texture. > > Taste the hummus and adjust any ingredients to your liking: garlic, lemon juice, cumin, olive oil. > > This can be served drizzled with olive oil and dusted with cumin and paprika. > > Per tablespoon: 68 calories, 2 g protein, 6 g fat, 1 g saturated fat, 2 g carbohydrate, 1 g fiber, 0 mg cholesterol, 37 mg sodium > > > "I Am Grateful: Recipes & Lifestyle of Café Gratitude," by Terces Engelhart with Orchid, North Atlantic (2007)> > > Mendell is a writer for The Baltimore Sun. Reach Mendell at erin.mendell > More articles> Copyright © 2007, Newport News, Va., Daily Press> > > ________> Answers - Got a question? Someone out there knows the answer. Try it> now.> http://uk.answers./> When I see the price that you pay I don't wanna grow up I don't ever want to be that way I don't wanna grow up Seems that folks turn into things that they never want Quote Link to comment Share on other sites More sharing options...
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