Double Feature

Why do I blog about food? I don't know. I thought I made this thing to showcase my bookbinding and photography, but instead you get to see what I eat. And it's mostly weird food and I doubt anyone even tries the recipes I post. And I'm not even taking pictures of my food anymore so you get random pictures of banana squash dressed like a snowman from 2006. Whatever.

Tonight I made black bean hummus and rosemary beets and then I thought I should try them together. Definitely a good choice. Yesterday I had cajun potatoes. Also a good choice. Here you get two easy, delicious, gluten-free, vegan meals in one little post.

Black Bean Hummus

1-2 cups cooked black beans

1-2 Tbs grapeseed oil (or other cooking oil)

1 clove garlic, minced

1-2 Tbs tahini (or whole sesame seeds + sesame oil)

1-2 Tbs cumin

1 1/2 tsp salt

1/4 tsp black pepper

dash paprika

Dump your beans in a blender. Heat the rest of the ingredients in a skillet. Dump them in too. Liquify. If it's too stiff, add a little water. Chill.

Rosemary Beets

1 large beet

1 sprig fresh rosemary

garlic powder

salt

italian seasoning

Slice the beet. Lay slices on baking sheet. Sprinkle with seasonings. Bake at 350 for a long time, or until tender, but don't over-bake because they don't get more tender. They get crunchy. Delicious with black bean hummus.

Cajun potatoes

1 potato

1/2 cup tomatoes--canned or fresh, diced

1 cup or so sliced okra

Old Bay (cajun or creole) seasoning

Slice the potato. Lay slices on baking sheet. Sprinkle with salt and pepper. Bake at 350 for a long time, or until tender. Meanwhile, Heat the okra and tomatoes in a saucepan and add the Old Bay seasoning. Serve with the roasted potatoes.