It’s always a party in the kitchen with our Silver Chic Chef Elysabeth Alfano!

Grazers Unite! LUNCHBREAKLIVE on Jane UnChained today is for you! Do you ever eat standing up? On the fly? Or you just like lots of sides rather than one big meal? Or maybe you are missing summer and pick-nick spreads? Elysabeth Alfano: Radio Show & Awesome Vegans Podcast/Video Series Host has you covered with homage Garlic Hummus, Spicy Guacamole a new twist on Salsa and Homemade Chips.

This chunky salsa will make any meal a fiesta!

Watch Elysabeth as she dishes up an appetizer-lovers feast! She starts off with some simple hummus using fresh garlic and canned chickpeas. She recommends salting as you go so you avoid overdoing it on the salt. Elysabeth also reminds us to keep the water you strain from the chickpea can because it is a cooking treasure you can use later called aquafaba! While the hummus is sauteeing, Elysabeth gets to work on her easy guacamole, which she likes to eat chunky but you can make it to your desired texture. Guacamole always tastes better with chips and salsa so Elysabeth makes those too! She muddles her salsa because it feels good to release some energy as you cook! Then she makes tortilla chips by cutting corn tortillas made with the simplest ingredients and placing them on a baking sheet in her toaster oven. She sprinkles on a little Tajín for a pop of flavor! Once the chickpeas and garlic are finished sauteeing Elysabeth turns them into a flavorful hummus in her food processor. How easy was that?  Try making your own feast of appetizers at home with Elysabeths recipes below!

Elysabeth adds carrots to her salsa for extra color, flavor, and nutrients!

Elysabeth Alfano reporting LIVE for Jane Unchained News Network at JaneUnChained.com.
Photos courtesy of Elysabeth Alfano.

We’re livin’ in a Grazers Paradise with these easy appetizers!

Garlic Hummus

Instructions

  • Peel and dice 4-5 large cloves of garlic
  • Dice half a medium yellow or white onion
  • Sauté in Extra Virgin Olive Oil or mushroom broth. Salt and pepper as you go.
  • Strain a can of chickpeas. Keep the Aquafaba.
  • Put chickpeas in a blender or food processor.
  • Add the onion and garlic. Blend
  • Taste and salt as needed.
  • Serve on a colorful plate with garnish.

Chunky Guacamole

Instructions

  • Cut 1 large Avocado in two. Slice each side down the middle longways and then horizontally.
  • Spoon into a large bowl in chunks.
  • Wash a chop 10 cherry tomatoes. Add to bowl.
  • Dice ¼ of a medium yellow or white onion
  • Muddle the juice out of a medium lime by cutting down the middle and muddling with a fork.
  • Add salt
  • Add tabasco (or stronger if you prefer!)
  • Mix. Chop cilantro and sprinkle on top or add more and mix in.
  • Serve.

Healthy Spicy Chips

Instructions

  • Buy tortillas with these ingredients: corn, water, salt.
  • Cut them into 1/8 triangles.
  • Put them on parchment paper on a tray that fits in a toaster over.
  • Sprinkle Tajin all over them.
  • Toast in a toaster. Let sit for an extra 5 minutes when toaster turns off.

Tangy Salsa

Instructions

  • Wash and peel the outer layer of a carrot. Throw away outer layer.
  • Peel a carrot until you have a fistful of carrot peels.
  • Dice into 1/4” pieces.
  • Wash a chop 10 cherry tomatoes. Put in bowl. Muddle to get the juice.
  • Add Carrots.
  • Muddle the juice out of a medium lime by cutting down the middle and muddling with a fork. Add to bowl
  • Dice 1/8 of an onion and add to bowl.
  • Dice 1/5 of a jalapeno and add to bowl…or don’t if you can’t handle the heat.
  • Salt and Pepper as you go
  • Mix. Chop cilantro and sprinkle on top or add more and mix in.
  • Serve!