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Topic: Bok Choi ribs with Rutabaga Hummus  (Read 583 times)
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I am the DandiGirl, koo koo ka choo.

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« on: January 22, 2019 02:31:33 PM »

This turned out yummy with a nice mix of both textures and flavors.

The spread...
Steam or roast 2 cups of chopped rutabaga (I tried both and found no difference in flavor). Cool. Put in blender with 3 T olive oil, 1 large clove minced garlic, one can of drained chick peas, one quarter cup tahini, and a dash of lemon juice. I had none so used lime and it was nice.
Blend on lowish speed. It will require much poking and prodding in the blender since it is quite dry.
Wash bok choi, cut off leafy part. Dry where you are gonna put nomnoms or else it will all slide off.
Spread chilled hummus on , shake a bit of paprika for color, top with salted sunflower seeds and one cut up black olive per unit.

chow down and know you are eating something really healthy yet nommy!!!

Thanks to Acadian Driftwood for sharing the produce from her veggie farm.

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Ta neige, Acadie, fait des larmes au soleil

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« Reply #1 on: January 22, 2019 04:21:57 PM »

I had never thought to use rutabaga this way! Thank you for the inspiration, I will try it out. Cheesy

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« Reply #2 on: January 22, 2019 05:52:12 PM »

I want to eat the heck outta this, blu!!!!
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« Reply #3 on: January 23, 2019 03:26:49 PM »

It also looks so pretty!

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« Reply #4 on: January 26, 2019 07:23:56 AM »

Very nice! Sounds so fresh and tasty

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« Reply #5 on: January 27, 2019 09:10:54 AM »

Oh, yum. I'd eat that!


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