The Littles have one more day left of Spring Break before we head back to the routine tomorrow. They are dragging their heels reluctant to give up later bedtimes, sleeping in and swimming in freakishly cold water. Offering the consolation that summer is a mere 10 weeks away didn’t help. Ten Mondays to the under ten set seems like an eternity.
Speaking of time, I’m happy to report this little 40 Day Plant Strong Challenge of mine is clicking right along. I managed to stay plant strong on the back roads of Texas, at the lake house with seven Littles, and at home off our normal routine. Sure it took a big more planning, but if I can do this, y’all anyone can. Plus wine is vegan.
One of the new staples for my fridge is this tasty black bean hummus. It takes two seconds to make with ingredients you probably have on hand. The savory spread makes a great snack, and I’ve grown fond of making wraps with Food for Life tortillas and as many veggies as I can manage to roll in. These wraps travel well too. Once prepared, I slice the roll ups in half and wrap each half individually in foil. If you pack the foil wrapped halves in a large ziplock with a couple pieces of ice, the wraps will hold well in your purse for a post work out lunch or an on-the-go lunch.
Black Bean Hummus
(adapted from Susan Silberstein’s Hungry for Health cookbook)
1 can (15 oz) black beans, rinsed and drained
¼ cup diced onion
1 pinch of salt
2-4 Tablespoons vegetable broth (depending on desired consistency)
½ tsp cumin
2 Tablespoons tahini
2-3 cloves garlic, minced
2 Tablespoons lemon juice
Cayenne pepper to taste
In a food processor, combine all ingredients. Refrigerate 1-2 hours for flavors to blend. Serve with carrot and celery sticks, tostada chips, or as a delicious spread for a tortilla wrap.