Edible Vegan Bowl For Hummus Dip, Sauces, and Dressings

Homemade Hummus Dip

This is a delicious way to make the most out of your organic, vegan, healthy food eating! This recipe isn’t just a recipe. It’s a vegan bowl that can be used in multiple ways! It’s useful for hummus dip, sauces, and dressings, but it can also be turned into a firm salad bowl or a soup bowl if you want to get really ambitious!

Special Ingredients: 

* Portabella Mushrooms, both large and small to medium sized for various uses.
* Hummus dip or you can make your own, which I’ll tell you how to do in a moment.
* Carrot and Celery Sticks Jalapenos with juice
* One Small Half Lemon
* 1/6 Chick Peas
* Cilantro
* Chives

What You’ll Need: 

* A Blender
* Special Ingredients (see above)
* You can also use store-bought, pre-made items if you like, but for this, we will make them by hand,  and give you multiple food combinations.

Nutritional Info 

Mushrooms – Mushrooms, as you know, are part of the fungus family. I also like to think they are part of the fairy realm too, as they have a magical element about them. Mushrooms are fat-free, vegan, gluten-free, low in calories, low in carbs, low in sodium, and naturally take on the flavor of whatever they are cooked with. They are plum-full of micro-nutrients and fiber! Mushrooms are a superfood with multiple uses!
Chick Peas – are full of a large amount of both fiber and protein. They really pack a vegan punch! You’ll often hear people laughingly say that vegans don’t get enough protein, but plant-based foods got you covered.
Celery – While celery does indeed have lots of other amazing qualities, one of my favorites, is the fact that if you eat it, it reduces the calories of other foods that you ate. In other words, you’re eating to burn calories. Perfect for weight loss!
Carrots – Everybody knows that carrots are the windows to your soul, or is that the eyes? Whatever. They go hand-in-hand for keeping clear vision and have a lot of natural based sugars in them.
Cilantro – it’s nutrients come from minerals. Lots and lots of wonderful minerals, like zinc, phosphorous, and potassium. It’s also filled with a healthy does of vitamin c. Go figure! All of this makes cilantro a perfect ingredient for many Mexican-styled dishes, as well as that need a boost in the flavor department!
Jalapenos – the biggest thing that I can say about jalapenos, is that they are not only flavor-packed and help to clear sinuses, they also aid in weight loss! I don’t know about you, but I really like that benefit.
Chives – Potassium, iron, folate, vitamins A and C, niacin, riboflavin, and thiamin, are all part of what makes chives. Those little green stems that we cut up and put on baked potatoes, are onion based and pack a whopping dose of healing for colds and sinuses.
Lemon – Lemon is great for energy, revitalization, and tons of vitamin C! I use at least a lemon every day, in some form or another

Cilantro + Jalapeno Hummus Dip Love

Peel off the skin of every chickpea and put chickpeas in a separate bowl for blending. Once they are in the bowl, it’s time to add Jalapenos, just a few and a little juice.
Then, be sure to add cut cilantro and chives into the mix, light on the chives, because it has an overpowering flavor, just like the cilantro does. We don’t want them competing for flavor. We want cilantro to come out the winner here!
Add a squeeze of at least a half lemon to the mix, try to de-seed it with a spoon. Then stir the mix with a blender or a mixing bowl, whichever you prefer. Be sure to add water as needed to loosen or thicken, or if you rather, jalapeno juice. Set in the fridge for at least 30 minutes, while you’re working on the mushrooms.

Portabella Mushroom Bowls: 

Wash medium portabella mushrooms really well, inside and out. Then paper towel and pat dry. Lay on a cookie sheet, should be 6 of them. Pre-heat oven to 400 degrees. While oven is prepping, use a cooking brush to brush the tops, inside, and bottoms of mushrooms with prepared olive oil mixture.

 Special Olive Oil Mixture:

Pour olive oil into a small bowl. Try not to overdo it. Then add spices. Sprinkle pink Himalayan sea salt, black pepper, cayenne pepper, rub basil into the mix with your hands to unlock flavor, and mix well.
Put mushrooms into the oven after brushing with special olive oil mixture, checking in between. Juices will rise up and fill the “bowl” of the mushroom and will need to be poured out every now and then.
Check until the bowl has a “firm” feel to it, but is soft enough to be edible too. Firm enough to “hold” something, but soft enough to eat with a knife and fork. Depending on your oven, this may take twenty to thirty minutes to fix. Check frequently!
After mushroom bowls have cooled, fill with the hummus you made and display with sticks of carrots and celery. Great for parties and as single servings for yourself!
Please note, you can use large, super-sized portabella mushrooms for this too. You’ll want to try and get both kinds of different eating scenarios. For this recipe, a small bowl works fine as a single serving. Serves 6.  

Mushroom Cap Uses:

We talked about uses for the baked mushroom cap bowls. I think it gives a meal a rustic, endearing feel. It’s also an edible bowl. Like, completely, through and through edible. Who doesn’t like an edible bowl? I know I do!
  • You can use it as a soup bowl. Creamy mushroom on mushroom, anyone?
  • You can use it for your dipping sauces.
  • You can use it to make a salad bowl. Kind of like a soup or salad bread bowl, only with mushrooms.
  • You can use it for salad dressings if you were to create a completely vegan, organic DIY salad bar!
  •  You can use it as a tart or pie for vegan pot pie insides or a cream filling that weighs more on the meaty side, minus the meat. It’s a great way to get more veggies in your system!

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