lemony-lime hummus

spring

a taste of india artichoke dip

• Makes 4 to 6 servings • fan fave

This appetizer is an efficient way to use leftover beans and great for a party for any occasion. It’s full of Indian spices and ginger, but I wouldn’t say it’s hot. It’s mild to medium, so if you want it spicier, feel free to add a touch of cayenne to it.

1 can (14 ounces) artichoke hearts, drained

1¹⁄₂ cups cooked chickpeas, or 1 can (15 ounces) drained and rinsed

1 tablespoon mirin

1 tablespoon brown rice vinegar or apple cider vinegar

2 teaspoons maple syrup

2 tablespoons tamari

2 teaspoons garam masala

1 teaspoon ginger, grated

Sea salt, pinch

Nutritional yeast, for topping (optional)

Baguette, sliced

Place all the dip ingredients in a food processor and blend until all the ingredients are well combined and no chunks remain. Be sure to scrape down the edges of the bowl a few times to incorporate all the ingredients. Transfer to a serving bowl and sprinkle nutritional yeast on top. Toast baguette and serve with dip.
 

blissful suggestion

To make beans from scratch follow basic beans recipe, on page 202.

blissful definitions

Mirin is Japanese cooking wine that is slightly sweet and has a low alcohol content. It’s great to use as a substitute for cooking wine or sherry. I also use it in sauces, dressing, glazes, and dishes like this dip to add depth.

Brown rice vinegar is made from cultured brown rice, making it a healthier choice than regular rice vinegar. It has a nicer flavor as well. It can be found at any natural food store, but feel free to substitute another vinegar if you can’t find it.

lemony-lime hummus

• Makes 5 to 7 servings

This is my favorite way to have hummus—with both lemon and lime and no oil. This is a great way to use leftover beans. You can use it as a dip or a spread for a sandwich or wrap.

2 cups cooked garbanzo beans, or 2 cans (15 ounces each), drained and rinsed

1 clove garlic, minced (optional)

1 small lemon, zested and juiced

1 small lime, zested and juiced

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon chili powder

1 tablespoon apple cider vinegar

1 to 2 tablespoons tahini (roasted for richer flavor)

Pinch black pepper

Filtered water, as necessary

Season to taste

Combine all ingredients in food processor. Blend, adding filtered water, or garbanzo cooking liquid, as necessary to get the texture and creaminess you desire. Season with sea salt.
 

blissful variation

If you want a kick, add ¹⁄₄ teaspoon cayenne pepper.

curried split pea soup

• Makes 6 to 8 servings

This is a great soup to make in your pressure cooker. Split pea soup usually takes more than 30 minutes to make, but this one only takes 10 minutes!

2 teaspoons safflower oil

1 teaspoon whole cumin seeds

1 teaspoon fennel seeds

1 teaspoon ginger, minced

Pinch sea salt

2 cups green split peas, picked over and rinsed

6 cups filtered water

2 tablespoons mild curry powder

1 cup light coconut milk

1 cup spinach

Tamari, to taste

Cilantro, for garnish

Heat oil in pressure cooker over medium flame. Sizzle the cumin and fennel for a few minutes. Stir in ginger and sea salt. Add split peas, water, and curry powder. Stir well.

Lock lid on pressure cooker and set to highest setting. Over high heat, bring to pressure. Lower heat enough to maintain high pressure and cook for six minutes. Let the pressure come down naturally. Remove lid. Stir in coconut milk and spinach, cooking over low heat. Add tamari to taste. Serve in bowls garnished with cilantro.

hearty lentil soup

• Makes 6 to 8 servings

Lentils are a fiber-rich member of the legume family that are easy to cook in a variety of ways. Lentils are great for blood-sugar disorders because their high fiber content helps prevent blood sugar levels from rising too quickly.

1 tablespoon sesame oil

¹⁄₂ onion, diced (optional)

Pinch sea salt

2 medium carrots, chopped

2 celery stalks, diced

1 tablespoon oregano

7 cups spring water

2 bay leaves

1 cup green lentils, washed and drained

1-inch piece fresh ginger, minced

2 tablespoons tamari

2 tablespoons miso, any variety

2 tablespoons lemon juice

Parsley, chopped, for garnish

Season to taste

Heat oil in stockpot over a medium flame. Sauté onion with sea salt until translucent. Add carrot, celery, and oregano and sauté for a few minutes with lid on. Stir in water, bay leaves, lentils, and ginger. Bring to a boil. Reduce flame and simmer with lid until lentils are tender, about 35 minutes. Stir occasionally. Add tamari and continue to simmer for three to five minutes. Remove bay leaves.

Turn off flame. In a small bowl or tea cup, dilute miso with a little cooking liquid . Stir miso and lemon juice into soup and let sit for five minutes. Taste to see if more sea salt is needed. Serve garnished with chopped parsley.

sweet carrot-ginger bisque

• Makes 5 to 7 servings

Carrots are jam-packed with vitamin A and beta-carotene, making them excellent veggies for vision and protection against cancers. And since they are naturally sweet, carrots are great at regulating blood sugar. The oil is optional, so feel free to use water if you want to reduce the fat.

1 tablespoon coconut oil or ¹⁄₂ cup water

3 cups sliced carrots (about 4 medium carrots)

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon paprika

4 cups filtered water, or more as needed

2 cups unsweetened almond or rice milk (soy milk can be used)

2 tablespoons brown rice syrup or maple syrup

2 tablespoons ginger juice*

2 tablespoons nutritional yeast

Pinch cayenne (optional)

Pinch black pepper

Sea salt, to taste

Fresh herbs, for garnish

Heat oil or ¹⁄₂ cup water in medium stockpot over medium heat. Add carrots and sauté for two minutes with lid on. Add spices and sauté for two more minutes. Stir in water and almond milk and bring to a boil. Simmer until carrots are soft, about 20 minutes. Let cool slightly, then puree with an immersion blender or in a conventional blender. Return to pot. Stir in all remaining ingredients except fresh herbs. Season to taste. Cook for five more minutes over low flame or until hot. Serve immediately garnished with fresh herbs.

to make ginger juice:

Grate a 1-inch piece of ginger with a Microplane zester or Japanese ceramic grater, then squeeze out the juice.
 

blissful suggestion

Since this soup is being pureed, your veggies don’t need to be cut nicely, just chopped. But the smaller you cut them, the faster this soup will cook, and it’s best if they are uniform in size.

love your heart beet soup

love your heart beet soup

• Makes 5 to 7 servings

If you thought you didn’t like the earthy, rich flavor of beets, you must try this soup. Similar to Russian borscht, this creamy soup uses red lentils for extra protein with no saturated fat. This soup also uses umeboshi vinegar, which may be new to you, but these Japanese pickled plums have been used medicinally in Asia for centuries.

1 tablespoon coconut oil or ¹⁄₂ cup water

2 medium carrots, chopped

2 medium red beets, peeled and chopped

1 tablespoon coriander

1 teaspoon oregano

Pinch sea salt, plus more to taste

5 cups filtered water

1 cup red lentils, washed and drained

1 tablespoon umeboshi vinegar or red wine vinegar

1 small lemon, juiced

Dash black pepper

Soy sour cream, for topping

Chopped dill, for garnish

Sea salt, to taste

Heat oil or ¹⁄₂ cup water in a large stockpot over medium flame. Add carrots, beets, and spices with a pinch of sea salt and sauté for four minutes covered, stirring occasionally. Add water and lentils. Bring to a boil, then lower flame. Simmer partially covered for about 25 minutes, or until lentils are cooked through.

Puree in small batches in a blender and return to pot. Or use an immersion blender. Stir in vinegar, lemon, and pepper. Taste and add sea salt if needed.

Serve warm or cold garnished with a dollop of soy sour cream and chopped dill.
 

blissful definition

Umeboshi plums are pickled plums from Japan that are used to make umeboshi vinegar. The plums have many medicinal properties. Umeboshi vinegar is the liquid left over from the pickling process, which can be used as a seasoning. It’s very salty, so use sparingly.