Polenta Fries // Tomato Cream Soup // Hummus Dip // Just 5 Ingredients Each! (VIDEO)

Learn how to make these QUICK AND EASY recipes, each with only 5 ingredients and yet LOTS of taste!

RECIPE:
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Tomato Cream Soup

  • 3 cloves of garlic, grated
  • 1/2 a medium onion, finely chopped
  • 1 tablespoon of coconut oil or olive oil
  • 1/2 teaspoon of Italian seasoning (optional)
  • 1 28 oz. can of whole peeled tomatoes, or 15-20 fresh peeled tomatoes, blended smooth
  • 3-4 cups of waterCASHEW CREAM
  • 1 cup of cashews, soaked for 3-4 hours, or blanched
  • 1 1/2 cups of water In a medium sized pot, sauté onion and garlic with olive oil till soft; add herbs. When golden, place in blender with tomato puree , and blend till smooth. Bring to a simmer.

In blender, blend cashews and water till completely smooth. Add cashew cream to tomato base, boil for three to five minutes. Add water if necessary. Salt to taste. Serve hot.

Herbed Polenta Fries

3 1/4 cups of cold water
1 cup polenta
1 teaspoon Italian herbs
1 teaspoons of salt

Combine water, polenta, herbs, and 1 teaspoon salt in a heavy medium saucepan and bring to a boil over medium heat, stirring constantly. Cook through till polenta begins to pull away from sides of pan, 10-15 minutes. (15- 20 if using non-quick cooking polenta). Transfer to lightly oiled baking dish and spread evenly with damp spatula. Chill, uncovered, till firm, about 1 hour.
When cooled, cut into desired thickness and length with a sharp knife, and transfer to baking dish. Bake in 350 degree oven for 20 minutes till crispy and golden. Serve.

Hummus dip

1 15 oz can of chickpeas, liquid reserved
1 medium clove of garlic
1 teaspoon of lemon juice
2 teaspoons of olive oil
salt to taste

Blend all ingredients in blender till perfectly smooth, adding reserved liquid as needed till reaching desired consistency, serve chilled.