Crispy Wedges, Roasted Mushrooms, Crunchy Broccoli and Creamy Hummus


  • 2-3 medium potatoes
  • 2 tbsp oil 
  • 1 tbsp corn meal
  • 1 tbsp breadcrumbs (gluten free breadcrumbs work too)
  • 1 tbsp flour of choice (gluten free flour works too)
  • 1/2 tbsp paprika
  • 1 tbsp dried herbs like parsley or basil
  • salt and pepper to taste
Bake at 425 F / 220 C on a parchment-lined baking tray for 45 minutes, flipping after 25.

Roasted Mushrooms recipe:Ingredients
  • 1 lb Button Mushrooms (wiped clean, stems trimmed or removed)
  • 2-3 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp fresh Chives (thinly sliced)
  • 1/2 tsp Salt
  • Sprinkle Black Pepper
Instructions
Preheat oven or toaster oven to 400°.
Toss clean mushrooms into ziploc bag; add olive oil, fresh chives, salt, and pepper; gently massage.
Place in oiled skillet;
Bake 10-12 minutes.Creamy Hummus Recipe:
Ingredients
1 x 400g (14 oz) can chickpeas, drained
10-12 tbsp aquafaba (from the can of chickpeas)
8 tbsp tahini
2 tbsp fresh lemon juice
¼-½ tsp sea salt

Instructions
Place the drained chickpeas, 10 tbsp aquafaba, the tahini, lemon juice, and ¼ tsp sea salt into a food processor or blender, and blitz for 2-3 minutes, until smooth. If necessary, add more aquafaba to loosen the hummus.
Taste, and add more salt if required.

Comments