Sweet Potato Hummus and Avocado Toast 

By Del Sroufe

This colorful appetizer is full of flavor and comes together quickly. 

Yield: About 6 servings

What You’ll Need

6 slices toasted whole grain bread

1 recipe Spicy Sweet Potato Hummus, (see recipe)

2 ripe avocados, sliced

1 recipe Pickled Red Onion

¼ cup everything bagel seasoning

Directions

1. Place the toasted bread on a work surface.
2. Spread the hummus over each piece and place avocado slices on top of the hummus. Spoon some of the Pickled Red Onion over the avocado slices and serve garnished with everything bagel seasoning. 

Adapted from The China Study Family Cookbook By Del Sroufe

I love the sweetness of this hummus. It’s a nice alternative to traditional hummus, and it always grabs attention when I bring it to a potluck. 

Yield: About 6 servings

Ingredients

4 cups sweet potato puree (2 large sweet potatoes, peeled cubed and steamed for 8 minutes, then pureed)

3 Tbsp tahini, optional

4 cloves garlic, minced 

1 Tbsp lemon juice 

1 tsp cumin powder

1½ tsp salt

¼ tsp cayenne pepper (optional)

Directions

1. Combine all ingredients in the bowl of a food processor. Puree until smooth and creamy. 
2. Store refrigerated in an airtight container for up to 7 days.

Adapted From The China Quick and Easy Cookbook by Del Sroufe 

One of the unhealthy things I inherited from my grandmother was her deep fryer— and I used to use it a lot, mostly to make buffalo wings. Now I want a healthier snack but I still love that hot spicy sauce—I just want it without the added oil, and I really don’t want the wings. Buffalo Cauliflower Bites do the trick! They are full of flavor and spice without all the bad stuff.

Yield: 6 servings

Ingredients

½ cup water 

¼ cup almond butter

½ cup red hot sauce, plus extra for tossing with the cooked bites 

¾ cup whole wheat pastry flour 

¼ cup nutritional yeast 

1½ Tbsp granulated garlic 

1 large head cauliflower, cut into 1-inch florets (about 6 cups)

Directions

1. Preheat the oven to 375°F. 
2. Combine the water, almond butter, ½ cup red hot sauce, whole wheat pastry flour, nutritional yeast, and garlic in a large bowl. Add the cauliflower florets and toss to coat well.
3. Place the coated florets on a nonstick baking sheet in a single layer. Bake for 25 minutes or until golden brown.
4. Toss with extra red hot sauce if desired.

Spicy Millet Balls with Almost Instant Peanut Sauce

Adapted from an upcoming cookbook by Del Sroufe

Almost Instant Peanut Sauce adapted from The China Study Quick and Easy Cookbook, by Del Sroufe

Yield: 6 servings

Ingredients

1½ cups water 

¾ cup millet 

1 small yellow onion, finely diced 

4 cloves garlic, minced 

1 Tbsp minced ginger 

1 serrano pepper, minced 

1 tsp sea salt 

½ tsp cayenne pepper, optional

3 Tbsp ground flax seed soaked in ¼ cup water for 10 minutes

1 recipe Almost Instant Peanut Sauce (see recipe)

½ cup sliced green onion for garnish

Directions 

1. Preheat the oven to 375 degrees.
2. Combine the water and millet in a small saucepan with a tight fitting lid. bring the mixture to a boil over high heat. Reduce the heat to medium-low and cook the millet for 20 minutes until it is very tender. 
3. If it is not tender, add another 2 to 3 tablespoons of water and let it cook for another 5 minutes. 
4. While the millet cooks, sauté the onion in a large skillet over medium high heat for 5 minutes until the onions start to turn translucent. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
5. Add the garlic, ginger, and serrano pepper, and cook for another minute. 
6. When the millet is done cooking, add it to the pan with the onion mixture, and the flax seed mixture. Season with sea salt and cayenne pepper; mix well. 
7. Shape into balls using an ice cream scoop and place on a non-stick baking sheet. 
8. Bake for 15 minutes, turn and bake another 15 minutes until the millet balls are lightly browned. 
9. Serve garnished with the sliced green onion and Almost Instant Peanut Sauce.

• 1 large red onion, thinly sliced
• ½ cup water
• ½ cup apple cider vinegar
• 1 jalapeno pepper, minced
• 1½ Tbsp maple syrup , optional
• 1 tsp sea salt

1. Place the sliced onions into a large mason jar or other glass storage container with a tight fitting lid.
2. Combine the water, vinegar, jalapeno pepper, maple syrup, and sea salt in a small saucepan. Bring the mixture to a boil over high heat, then pour it into the jar over the onions.
3. Let the pickled onions cool to room temperature , about 30 minutes.
4. Store refrigerated for up to 1 week.

Adapted from The China Study Quick and Easy Cookbook, by Del Sroufe

The ginger and cayenne give this sauce a flavorful kick, and it takes only 5 minutes to make. The original recipe calls for full fat peanut butter, so I can only eat it on occasion. But by making it with peanut butter powder instead, which has much of the fat removed, I can eat this sauce as often as I want. 

Yield: 1 cup

Ingredients

½ cup peanut butter powder

¼ cup water, more as needed

¼ cup low-sodium tamari 

2 Tbsp rice vinegar 

¼ cup maple syrup, or Two-Minute Date Paste (see recipe) 

¾ tsp ground ginger

¼ tsp cayenne pepper (optional)

How to Make It

1. Combine all ingredients in a bowl and whisk well to combine. 
2. Store refrigerated in an airtight container for up to 7 days.