March 16, 2012
Tonight I made falafel sliders with homemade buns, beet hummus, roasted broccoli and eggplant, avocado, baby spinach, and pickled beets (Rick’s Picks Phat Beets). It was so good and super filling.
I made the buns more or less with this recipe, although I used soymilk instead of almond, maple syrup instead of agave, and regular yeast instead of instant.
The beet hummus, which was the star, was a large roasted beet, a can of chickpeas, a couple of tablespoons of tahini, a few squirts of lemon juice, some salt and olive oil all processed together.
Anyway, it was pretty and tasty. Also, if you want to read about being vegan in Denver, and my cats, and restaurants, you should follow my Denver Vegan tumblr.