Shutdown Survival Foods

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Just in time for Halloween, reports of disease-infested meats are starting to come in. Goody! Unfortunately this is no trick-or-treat – USDA food inspections have been suspended due to the Congressionally-induced government shutdown. (I saw a poll today that showed that Americans prefer dog poop, head lice and colonoscopies to Congress – seems about right!) If you’d like to avoid salmonella and survive the impending zombie apocalypse (have I been watching too much cable news?), it’s a great time to go vegan! Since salmonella is most commonly found in food products that come from animals, it’s easy to steer clear of it: just don’t eat meat or animal products. Simple as that!

Here are two super quick, extremely tasty animal-free snacks that will put a smile back on your face: tomato-basil hummus and pan-roasted shishito peppers. Both take just minutes to prepare, and extra bonus, one of them has a built-in handle for easy hurling at your TV, a member of Congress, or whatever…

Oh, and if you have any old, potentially E. coli-laden meats in your fridge, no need to let them go to waste – just send them to Congress as a special “gift” for their excellent service.  Trick or treat! 😉

Tomato basil hummus

Tomato-Basil Hummus
Serves: 4
From fridge to table: 5 minutes

2 cloves garlic, minced
½ tsp salt
1 can chickpeas/garbanzo beans, rinsed and drained
3 tbsp fresh basil leaves
½ cup sundried tomatoes, soaked in hot water for a few minutes to soften
2 tbsp fresh lemon juice
3 tbsp extra virgin olive oil (if you’ve got basil-infused olive oil, now is the time to use it! My favorite is from 11Olives.com – deeelish!)
A little water, 1 tbsp at a time, to taste

Toss everything except oil and water into a food processor and grind until smooth. Drizzle in the oil, then drizzle in water – one tablespoon at a time – until you reach desired consistency. Personally, I like this hummus a little thinner than a typical hummus, but it’s totally up to you!

Pan-roasted shishito peppers - yum!

Pan-Roasted Shishito Peppers
Serves: 4
From fridge to table: 10 minutes

Grab a basket of these beautiful little peppers from your local farmer’s market, then heat up your wok to super-hot. Pour in a little high-temperature oil (like grape seed oil), then slide in the peppers. I like to slide them down the sides of the pan to avoid oil-splatter. Stir vigorously until they’re a little deflated and thoroughly charred. Turn off heat and toss in some smoked sea salt and freshly ground pepper, then serve (or huck at the TV – your choice).

Enjoy!

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Categories: 15 minute dishes, Recipes, Starters and sides

Author:Cimeron

Cimeron Morrissey is an award-winning magazine writer who writes about her passions, which include travel, water sports, animal rescue and food.

Operation Carnivore Conversion

This is Operation Carnivore Conversion, an ambitious and potentially hazardous project to transform my meat-loving husband into a vegetarian. Recognizing that his diet was shared by Tyrannosauruses but not by humans who live very long, he has decided - reluctantly - to try to dramatically reduce his consumption of animal-based foods. The success of this project relies on my ability to serve inventive and tasty meals that would satisfy even a femur-gnawing caveman (and to prepare them in less than 30 minutes since I don't have much time). This is a high-risk endeavor. If my husband feels deprived or underwhelmed, he will see my arms as snack-shaped objects and/or whine me to death. Failure is not an option. Oh boy, here we go!

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