Healthy Hummus Jalapeño Poppers &
Roasted Tomato Dipping Sauce
submitted by jerryjamesstone

Hummus Stuffing
1 can garbanzo beans (reserving ¼ cup)
¼ cup olive oil
½ tsp salt

Roasted Tomato Sauce
1 cup grape tomatoes
1 tbsp tomato paste
1 pearl onion
1 tsp salt
1 tbsp brown sugar
1 tsp white wine vinegar
¼ tsp corn starch

Jalapeño Poppers with Garbanzo Crust
4 jalapeño peppers
¼ cup panko bread crumbs
1 egg
1 tbsp milk
2 tbsp whole wheat flour
¼ cup olive oil
pinch of cayenne pepper, salt and black pepper

1. To make the hummus, combine the garbanzo beans, olive oil and salt into a food processor and puree until the mixture is smooth and whipped.

2. To make the sauce, heat 1 teaspoon of olive oil in a small fry pan over a medium heat. Add the grape tomatoes and pearl onion, cooking until charred on both sides. Transfer to a food process and puree until very smooth. Transfer to a saucepan and cook over a medium heat, adding in salt, tomato paste, brown sugar, and vinegar. Bring to a simmer and whisk in corn starch to thicken.

3. Slice jalapeño peppers, removing seeds and pith. Fill each one with hummus.

4. In a small fry pan, heat ¼ cup olive oil over a medium high heat. Add in ¼ cup of reserved garbanzo beans and fry for about 2 minutes, til golden brown. Transfer to paper lined bowl. Add flour, bread crumbs, fried garbanzo beans and a pinch of salt, black pepper, and cayenne pepper to food processor. Pulse until beans are ground.

5. Whisk together egg and milk. Dip stuffed jalapeños in the egg mix and then roll them in the garbanzo-flour mix, shaking off any excess. Bake all poppers on a prepared baking sheet for 25 minutes at 375 degrees F, until golden brown.

6. Serve poppers with tomato sauce drizzled over the top.

Sweet Basil Lassi

Submitted to MasterChef by jerryjamesstone

Sometimes the best recipes are just the simplest. Frothy, crisp, and refreshing, this lassi brings a Thai-twist to the traditional yogurt based drink. And don’t worry, no Thai basil is required.

  • 1 cup greek yogurt
  • ½ cup milk (conventional or rice)
  • 3 tablespoons sugar
  • ¼ cup fresh basil leaves
  • 5 fresh mint leaves

1. Add half of the yogurt, half of the milk, 2 tablespoons of sugar, the basil leaves and the mint leaves to a blender. Blend well and pour into an ice filled glass.

2. Add the remaining ingredients to the blender, and blend well.

3. Pour the blended lassi into the glass, creating the floated look. Garnish with fresh basil and enjoy!

Grilled Lettuce Stuffed with a Blue Cheese Potato Salad and Topped with Bacon-y Bits.
Submitted to MasterChef by jerryjamesstone

BBQs aren’t just for meat lovers. As a 24-year-long vegetarian, I am always looking for fun ways to bring veggie cooking to the grill. And this grilled iceberg salad is the perfect way to show off almost any salad of your choice, but I highly recommend my Blue Cheese Potato Salad. Tangy and creamy and topped off with Bacon-y Bits that are vegan. Summer just got better.

1 pound russet potatoes
1 clove garlic, minced
½ red onion, small dice
½ cup sour cream
¼ cup mayo
2 teaspoons horseradish
½ teaspoon balsamic dressing
2 ounces blue cheese
3 ribs of celery, sliced
1 2-inch dill pickle, minced
1 tablespoon parsley, chopped
1 iceberg lettuce, halved
¼ teaspoon sea salt
Cracked black pepper
Olive oil

1. Cut the russet potatoes into 1-inch cubes. Then, in a large mixing bowl, toss the potatoes with just enough olive oil to coat, and 1 clove of minced garlic plus a pinch of salt. Lay potatoes out on a lined baking sheet and roast them for 30 minutes at 450 degrees F, or until tender.

2. Let’s make some Bacon-y Bits. I call them “bacon-y” because they are made from onions and provide a similar role. They add a crunch and saltiness to any meal. And they’re vegan! So, in a small fry pan, warm about a tablespoon of olive oil over a medium heat. Add in half of the minced red onions, and cook until browned and crispy. Towards the end of cooking, toss with a pinch of salt.

3. Whisk together ½ cup sour cream, ¼ cup mayo, 2 teaspoons prepared horseradish, ½ teaspoon balsamic dressing, ¼ teaspoon sea salt, and pepper to taste. Crumble in 2 ounces of blue cheese and fold into mixture.

4. When potatoes are done cooking, remove and let cool. Combine with celery and remaining red onion. Combine potato mix and blue cheese sauce. Fold in the dill pickle and parsley. Set in the fridge to cool.

5. Half the iceberg lettuce and pull out enough of the middle area to form a small cup. Grill it cut-side down for about 30 seconds, until grill marks form.

6. Divide the potato salad between the lettuce bowls and top them with the bacon-y bits.