Food Find: Roots Mango Sriracha Hummus

We all know that hummus is a vegan staple. In my quest to sustain my VB6 practice past January, I am always looking for satisfying snacks that will quell the thundering rumble in my belly at about 3:30 each day.  It's a brutal time when dinner, and the promise of meat and dairy, seems like a very distant possibility. 

I love hummus as much as the next guy, but even I can tire of it.  That's why I was delighted to discover Roots.  This Asheville, NC company makes hummus that's of homemade quality, with flavors you would never bother to make at home. I have been a devotee of the original flavor for several years, but last week I tried the Mango Sriracha for the first time.  Cue choir.  It is sooo good.  Just spicy enough with a little sweet mango finish.  I enjoy it with carrots, but I'm sure it's equally delightful with pita chips or cucumber slices. 

It's available at Whole Foods stores nationwide.

What I Cooked: 1/5/16

Like everyone else in the free world, I am on a self-imposed detox to recover from the excesses of the holiday season.  This means back to VB 6 (or Vegan before 6 for the uninitiated). I am not a natural vegan.  I can go without meat or fish, but taking away my cheese and eggs is criminal.  And yet, I do feel lighter and brighter when I follow this plan, conceived by Mark Bittman.

For me, the key to a successful VB 6 engagement is food that is so tasty you forget what's missing.  For me, that is this Superfood Black Bean and Quinoa Salad from Elizabeth Rider.  It is one of the few vegan recipes that for me is yummy right out of the gate.  I do add a few shakes of Cholula for an extra kick, but the salad is terrific without it.

So there's no need to doom yourself to boring lunches of hummus and cheeseless salads.  Give this salad a try.