Our summers here are generally so cool that we don’t miss air conditioning all that much. We practice passive cooling to the extent we can in a house that has no specific passive heating or cooling features designed in to it. One thing we do is to cook out on the grill as much as possible in warm weather rather than firing up the stove and adding heat to the house. Consequently we are always experimenting with recipes on the grill.
At first our experiments were with various meats and veggies. This summer we added grill mats and a grill sized cookie sheet with sides about an inch high to cook things that might otherwise fall through the grill grate. One of our first experiments was to grill all the veggies for making salsa.
I love hummus and my husband loves bean dip, but he doesn’t like chickpeas. Every time I cook pinto or Anasazi beans, he begs for bean dip, but I want something that is a little more than just dip. After a little experimentation, I came up with a recipe that we both love. It is gluten and dairy free, but always check canned or packed ingredients to be sure they are gluten/dairy free.
Anasazi beans are common in the Southwest and are considered an heirloom variety that has been grown here for centuries. I’ve grown them in my garden and they grew much better than other varieties. They are very similar to pinto beans in taste, but when raw have big reddish brown and white spots. They are a little softer than pintos and cook more quickly at this high altitude (6,500 ft).
We eat this as a meal on chips with other toppings to make nachos. We also just scoop it out of a bowl with crackers or chips for a snack. I’ve eaten it on bagels topped with a little smoked salmon and loved it though smoked salmon may be an acquired taste for some people. We spread it on flour tortillas (gluten free or regular) and eat as is or stack on more veggies and/or meat to make a wrap sandwich or soft taco. I like it on crackers with a little dollop of one of my veggie ferments on top. It is also good using something like fresh cucumber slices to scoop it up. Lots of possibilities!
I’ve made it with raw pumpkin seeds but it left little crunchie bits in the hummus. Boiling them for 15 minutes fixed that but if you don’t mind little crunchies, you can skip the boiling or soaking.
I've also made it with black beans and it was equally good, though I would drain and rinse them before adding to the food processor. I have not yet tried it with white beans, but I'm sure that is in the future.
Let me know in the comments if you try it or try variations of it. Enjoy!!
Anasazi Bean Hummus
We love almost all the food we’ve experienced while living here in New Mexico. One of our favorites is Posole Verde. It is made with chicken, tomatillos, hominy and peppers. However, I’ve been trying to incorporate more vegetarian meals into our diet so I decided to make a vegan version of our favorite posole. I am trying to incorporate more veggies and less meat, especially for my meat and potatoes hubby. I also make everything gluten and dairy free because of my diet restrictions.
I made the first batch a few days ago and when I had him taste it to see if I needed to add anything, he said “Just a bowl”. It was so good I thought I would share the recipe here.
One of my fondest Christmas memories is going to my Grandmother’s for a Christmas dinner. She always made enough food to feed Cox’s army (as my grandfather said) and it was always delicious. I wasn’t gluten or dairy free back in those days so I could eat anything and no one had to worry about my diet.
This picture doesn't begin to do it justice because we had eaten most of it when I remembered I had not taken a picture. Guess that means I'll have to cook another one and update this post. Lesson learned! Don't start eating until the pictures are all taken.
She always made an orange date nut cake in a big Bundt pan. That recipe has been a favorite in our family for decades and someone always makes it at Christmas. It was my Grandmother’s version of the Christmas fruitcake.
My husband remembers the same cake as one his mother used to make. Our families are from the same county in Texas, so the recipe must have been passed around quite a bit at some point in time. When I made my gluten and dairy free version, he said it was every bit as good as hers. It is one of his favorites when it comes to gluten free baked goods.
I believe gut health is especially important when you have celiac disease. I’ve tried probiotic pills but suffered dire consequences, so instead I decided to learn how to make my own ferments. I have to say I prefer naturally made probiotics to the pill version and you have delicious munchies to boot.
I had planned to make a big batch of kimchi, but couldn’t find any decent looking Napa cabbage. Instead, there were some very nice organic bok choy, so I decided to make a little variation in my recipe. It turned out quite good.
Being from New Mexico, where chile rules, I feel I have to say that ‘chili’ and ‘chile’ are not the same thing nor is it a typo. ‘Chili’ powder is a blend of spices, with ground chiles being only one of many ingredients. ‘Chile’ powder is the dried, red chile pods ground to a fine powder with nothing else added. I used the second because I haven’t had any luck finding a certified gluten free version of the Korean spices normally used in kimchi.
I was diagnosed with Celiac Disease in 1982 and have been gluten free ever since. I went dairy free two years ago. I share recipes, DIY projects and crafts, gardening tips, life philosophies and thoughts on this blog. This is just my story. In no way should it be taken as medical advice because every individual is different. There are also a few affiliate links for products I use and recommend. I make a tiny amount of money if you buy something and it in no way changes the price you pay.
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