The vegetarian recipe below is from the wonderful cookbook you see pictured above – The Complete Idiot’s Guide to Being Vegetarian. I’ve already reviewed this book on Get Cooking, so I’ll spare you the details about how much you need your own copy (which you do!). You can find my review linked below the recipe. I’m even more impressed with this cookbook now that I’ve re-read it and tried out more of the recipes. There are more than just recipes, of course, there is a wealth of information for everyone – whether you are…
- A vegetarian who hasn’t touched meat in years.
- A new vegetarian.
- A semi-vegetarian.
- A fish, and chicken-lover who is trying to eat more vegetables and more vegetarian meals.
- Eating a burger right this minute and wish I’d shut-up about veggies.
No matter what category you’re in, you’ll love this book. Personally, I’m a 4… a very happy 4 who is about to eat a fish sandwich for lunch. 
Vegetarian Recipe: Raw Hummus Romaine Roll-Ups
Serves 4 | Prep Time: 15 Minutes | Serving Size: 1 Roll-up
1 cup sprouted garbanzo beans (or steamed)
1/2 cup tahini
1 cup olive oil
2 TBS fresh parsley
2 cloves garlic
1/4 cup fresh squeezed lemon juice
1 TBS tamari
Salt
Pinch cayenne
Water
Large romaine lettuce leaves (washed, patted dry)
Feta cheese, crumbled
1 tomato, chopped
1 cucumber, chopped
Place the garbanzo beans in a blender or a food processor. Add tahini, olive oil, parsley, garlic, lemon juice, tamari, salt, and cayenne, and blend until creamy.
Spread several tablespoons hummus onto 1 romaine leaf, and top with crumbled feta cheese, chopped tomato, and chopped cucumber. Roll and eat.
This makes an outstanding hummus – whether you bring the romaine lettuce to the party or not. I love this hummus served with raw vegetables and/or crackers.
From my own experience (this isn’t from the book), you can substitute creamy peanut butter for tahini and soy sauce for the tamari. Tahini can be pretty costly. It depends on the mood I’m in at the grocery store whether I buy it or just use peanut butter. I’m familiar with both and, honestly, can’t tell a discernible enough difference to recommend one over the other.
The wonderful recipe above is from The Complete Idiot’s Guide to Being Vegetarian by Frankie Avalon Wolfe, M.H., Ph.D. You can read my review of the cookbook and see if you’d be interested in a copy of your own. Whether you are a vegetarian or not, this really is an outstanding book.
Related Articles:
- Vegetarian Recipe: Baby Spinach, Grape, and Walnut Salad
- Being Vegetarian – A Guide We Could All Learn a Thing or Two From !
- Poached Cod and Cannellini With Olympic Chit Chat
- Southwestern Shrimp Recipe from Woman’s Day: No Cooking Required!
- Crispy Cheese Cauliflower
- Chilled Shrimp Salad Recipe from Self Magazine
