New flavors for Yom Ha’atzmaut favorites

In the US, vegetarianism is gaining a more positive image.

By FAYE LEVY, YAKIR LEVY
April 22, 2015 17:25
Vegetarian food

A vegetarian meal of roasted pepper hummus, soy sloppy joes, roasted baby carrots and baby turnips, and Spanish marinated portobello mushrooms with new potatoes.. (photo credit: YAKIR LEVY)

 
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We learned new ways to flavor hummus, tahini (tehina) and other popular Independence Day foods from chef Tom Fraker of Melissa’s Produce in Los Angeles.

We loved the hummus that Fraker prepared for a recent presentation by authors Karen Page and Andrew Dornenburg. It was deliciously different from the standard hummus, and we asked him how he made it. In addition to the usual flavorings – tahini, garlic and lemon juice – he blended the chickpeas with roasted red peppers, cumin, olive oil, fresh basil and Parmesan cheese. (See recipe.)

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