Wow your family tonight...with an easy but incredibly tasty Porta Puttanesca

I traveled all over the east coast and found recipes from wonderful restaurants that were vegan and gluten free. Here is one of my favorites:

Porta Puttanesca

PROVIDED BY ANTIPASTO’ S RESTORANTE ,

CLIFTON PARK, NY

2 medium Portabella mushrooms, sliced 1/8 ” thick

12 oz marinara sauce

4 oz marsala wine (use wine you'd drink!!)

4 oz vegetable stock

1 - 9 oz. can artichokes, chopped

2 Tbsp capers

1 lb pasta of your choice, cooked ( I use Tinkyada Brown Rice

Fettuccine for this http://www.tinkyada.com/)

In a non-stick pan on high heat, combine mushrooms, Marsala, stock,

and artichokes. Bring to a boil. Add the marinara sauce and simmer

for 10 minutes or until the sauce is no longer soupy. Pour on top of

your favorite pasta and toss. Garnish with capers.

ENJOY!

Hummus

I've been making Hummus all month long and decided I needed to share one of my favorite recipes from my book "The Beginners' Vegan Guide".. Enjoy!!

Hummus

PROVI D E D B Y T H E O RCHARD RE S TAURA N T ,

F R EDE R ICK, MD ( P A G E 2 8 )

3 cups chick peas, cooked and drained

¼ cup tahini

¼ cup extra virgin olive oil

¼ cup fresh lemon juice

2 tsp chopped fresh garlic

2 tsp chopped fresh dill

1 tsp ground cumin

dash cayenne pepper (optional)

salt to taste

In a food processor, mix all ingredients together until smooth. Use a

rubber spatula to remove and place in a serving dish. For dipping or

topping, use fresh carrot sticks, celery slices, green, red, or yellow bell

pepper wedges, tomato, cucumber or avocado slices, along with pita

triangles. You can also spread hummus over slices of homemade rolls

and top with veggies!

To keep fresh at least 3-5 days, just cover and refrigerate.

Tip:

􀀍 If you desire a smoother consistency you can add 1 Tbls of extra oil,

and/or up to 2 Tbls of water.