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Lizzy Boelter
Written by Lizzy Boelter
Filed under
spread, toum

Super Toum

Lizzy Boelter
Written by Lizzy Boelter
Super Toum
Toum is a Lebanese spread made by blending raw garlic with oil and lemon. It makes a great vegan mayo and adds a creamy and garlicky flavor to just about anything. You can use it as mayo, add it to salad dressing, toss roasted veggies in it and more! Here we made a reimagined garlic bread with herbed toum and garlic flowers. Continue reading
Lizzy Boelter
Written by Lizzy Boelter
Filed under
gluten free, hummus, recipe, vegan

Make Hummus Out of Anything

Lizzy Boelter
Written by Lizzy Boelter
Make Hummus Out of Anything
You can make hummus out of anything. 2 cups of whatever (like roasted cauliflower, avocado, fava beans, black beans, English peas. I haven’t tried things like tomatoes, but I’m sure it would make some sort of delicious spread.) Continue reading
Lizzy Boelter
Written by Lizzy Boelter
Filed under
Jam, recipe, vegan

Fig Jam Recipe

Lizzy Boelter
Written by Lizzy Boelter
Fig Jam Recipe
Slice the lemons into wheels, thin as you can, and toss them into the pan. Add your sugar and water and turn the heat on to medium high. Melt the sugar into the fruit and then turn the heat down to low and simmer. You’ll be simmering for a while, maybe 45 minutes to an hour or so. The liquid will thicken and the fruit will soften. Keep cooking, stirring occasionally to keep the bottom from burning, until it makes a thick syrup. Put your jam into a sterilized jar and put the lid on it and let it cool. Store it in the fridge! Continue reading
Lizzy Boelter
Written by Lizzy Boelter

Bruschetta Recipe

Lizzy Boelter
Written by Lizzy Boelter
Bruschetta Recipe

Tomatoes are a perfect summer veggie or if you're lucky and get them off-season. I really like to use multi-colored cherry tomatoes. While you are there, make sure to get fresh basil and fresh rosemary! Fresh is key. And grab a lemon too. This recipe makes 2 toasts, or one LOADED toast (that's how I eat it).

This would be delicious on ANY of our breads (including the bagels, imagine: jalapeño). I’m gonna use a thick slice of our sourdough.

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