Zesty Hummus Pimento Cheese Dip — This tried and true classic appetizer gets a new and healthier makeover! Made with roasted red pepper hummus, sharp cheddar cheese, and seasonings. This might be my new favorite party recipe!
I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the con- test. I was not compensated for my time.
I think my favorite outfit is Friday.
Not casual jeans. Or Hawaiian shirt Friday. Just Friday. It always fits me, and hear it’s the new black…but this is coming from the girl who knows the inside of the produce section better than the inside of the mall. Fashionista definitely isn’t my superlative.
But do you know what tomorrow is???
…well yes. It IS saturday. But not just any fun-lovin’ saturday. It’s National Hummus Day!
I alluded to this on Monday’s post, but tomorrow is THE day folks. And what better way to dive headfirst into the holiday than with a pool of cheesy hummus-y dip!
Pimento cheesy hummus-y dip that is. Pimento cheese…either you love it, or you’re not from the South. 🙂
Loaded Vegan Nachos — A recipe made with a creamy walnut cheese sauce, homemade tortilla chips, and lentil taco meat.
We interrupt this regularly scheduled A Little Somethin’ Sunday post to bring you the latest and greatest creation from the Sinful Nutrition kitchen that is FREAKIN NUTS.
…like literally. There’s nuts all up in these nachos’ bid-ness.
This month’s Recipe Redux partner contest was with California Walnuts, meaning it was time to get extra nutty with my food puns and peculiar culinary concoctions.
I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensatedfor my time.
I have to be honest about a few things here. This is possibly ABSOLUTELY the most complicated recipe on the blog, and is one of the reasons I could never fully be vegan. It’s freakin hard. And like..because ice cream exists. Durr.
So if you’re on the fence about ditching the meat, you better be prepared to WERK.
Don’t get me wrong, it is totally possible, and I love experimenting with vegan recipes just to see what wonders you can make out of nuts and some veggies. Oh, and the recipes are abso-freakin-licious.
Now I’ve heard of the whole cashew craze, where errbody and their vegan third cousin is blending them into every creamy liquid dream. So I wanted to be an equal opportunity ally, and fully support how versatile walnuts can be for any kinda meal, and it’s desire to be transformed into a cheesy alternative.
Plus they’re loaded with fiber and omega-3’s, meaning they’re good for the tummy and the brain..which we all know is the fastest route to my heart. Haven’t you ever notices walnuts kinda look like a brain anyway?
And what goes better with cheese sauce than NACHOS?! Fully locked & loaded nachos at that. I’ll tell you what. MORE WALNUTS. They’re in the meat. They’re in the cheese. They’re in my mouth.
And please for the love of all things non-soggy, make your own tortilla chips. They hold up to #allthetoppings so much better than store bought. Just cut corn tortillas into six triangles, spray with oil, sprinkle with salt, and bake on a cookie sheet in a 400 degree oven for about 5-8 minutes. You and your non-soggy nachos will thank me.