March 10th: John’s Hummus – yum!
My friend John Cullen makes the best hummus and he shares is recipe: ”I’ve found that my friends like this variation of hummus as much as I do. It takes barely 5 minutes to make (including clean-up of my food processor!) and it makes for a high protein, low fat nutritious snack (I use mostly celery stalks or mini shredded wheat squares as an accompaniment).
Drain 1 large can (1 lb 13 oz) Goya Garbanzo beans (reserving liquid!)
Place Garbanzos and 1/2 cup liquid into a food processor
1 tablespoon garlic powder (I use plain “no salt” garlic powder) (if you’ve got the time and inclination, you can use finely diced fresh garlic – I prefer the convenience of the garlic powder)
2-3 tablespoons of Tahini (sesame butter paste)
3-4 tablespoons of lemon juice
1 teaspoon Cumin
Optional: 1-2 teaspoon of Sumac (a middle eastern citrus flavor red-ish color spice)
I process for at least a couple of minutes until mixture is smooth. Depending on your druthers and how thicky and pasty the mixture is and how , you can add more lemon juice or bean liquid to reach a consistency that you’re happy with.
Optional: After packing the resulting hummus into a container, I like to sprinkle some toasted sesame seed on top
I have a long time friend of Armenian heritage who was born and lived in Lebanon prior to his family migrating to the US. He is quite the wonderful cook and to my delight, he uses a similar very basic hummus recipe like this avoiding additions of lots of olive oil or spices.
Kabocha Squash Soup with Pomegranate Seeds (serves 6)
1 small kabocha squash, halved lengthwise and seeds removed
2 tablespoons extra-virgin olive oil
4 medium shallots, peeled and thinly sliced
3 medium Gala apples (about 1 pound) peeled, cored and cut into 1/2-inch pieces
1 teaspoon dried thyme
1/4 teaspoon cinnamon
1 tablespoon balsamic vinegar
5 cups vegetable stock, plus more if needed
1 medium russet potato (about 1/2 pound), peeled and cut into 1-inch pieces
1/3 cup coconut milk
Kosher salt and freshly ground black pepper
Pure maple syrup, toasted pepitas, pomegranate arils, for serving.
Preheat the oven to 400°F and line a rimmed baking sheet with foil. Place the squash cut side down on baking sheet, and roast until completely tender when pierced with a knife, 45 to 60 minutes. Remove from oven and let it cool to the touch. Scoop out 2 cups of flesh and set aside, reserving remaining squash for another use. (This step can be completed up to 2 days in advance.)
Heat oil in a large pot set over medium heat. Add the shallots and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the apples and cook, stirring occasionally, until slightly softened, 5 to 7 minutes. Stir in thyme and cinnamon and cook until fragrant, about 1 minute.
Add the vinegar, stock, potato, and reserved roasted squash. Raise the heat to medium high and bring to a simmer; reduce heat to low and cook, uncovered, until the potatoes are very tender, about 15 minutes.
Remove the pot from heat and let cool slightly. Puree the soup until smooth using an immersion blender or working in batches in a standard blender. (Don’t forget to hold the blender lid tightly with a folded towel when blending hot soup!) Stir in the coconut milk, and season with salt and pepper to taste. Divide the soup between bowls. Drizzle with a little maple syrup and top with toasted pepitas (pumpkin seeds) and pomegranate seeds.
December 31, 20013: Red Quinoa Pilaf with Kale and Corn
1 1/2 red quinoa, rinsed
3 C vegetable broth
1 bunch kale (8 oz)
2 T olive oil
4-6 cloves garlic
3-4 scallions sliced
2 C fresh or thawed frozen corn kernels
2 jarred roasted red peppers cut into strips
2 T lemon juice
1 t sweet paprika
1 t cumin
1/2 t dried rosemary
salt & pepper to taste
Bring quinoa and broth to a boil, reduce heat, cover and simmer about 20 minutes until broth is absorbed. Strip the kales leaves from stems and slice the leaves into thin strips. Heat the oil in a large skillet and add the garlic. Saute until golden brown and add kale. Cover and cook about 3 minutes until wilted. Stir in remaining ingredients (corn, red peppers, quinoa, lemon juice and spices) and cook five minutes. Serve hot!
* from Vegan Holiday Kitchen by Nava Atlas
10/13/13: Curried Cauliflower Pakoras (Indian vegetable fritters)* Preheat oven to 250 degrees F.
1 head cauliflower cut into slices 1/2″ thick & set aside
1 C flour
2 t curry powder
1 t salt
3/4 t baking powder
1 T corn oil
3/4 C water, as needed
In large bowl, combine flour, curry powder, salt, baking powder, corn oil, and water to make a smooth batter. Mix well. Heat 1 inch peanut oil in large skillet over medium/high heat. Place cauliflower slices in batter to coat, then in hot oil. j Cook until golden brown on both sides, turning once (2 minutes per side). Drain on paper towel then place in baking pan and keep warm in oven.
* from Vegan Planet
October 6, 2013: Betty’s Vegan Pastry compliments of my sister
You will never need to buy a pastry shell again. Thanks kiddo!
1 1/2 cups flour (I use King Arthur Four unbleached all-purpose flour.)
1/2 t salt
1/2 cup good quality vegan shortening (I use Spectrum organic all vegetable shortening.)
4-5 T cold water
Using a fork, cut 1/2 of shortening into flour. Follow with the other 1/2. Add salt and water to moisten. Try not to over handle and form a ball. You are then ready to roll out the dough for any use. I find using parchment or wax paper prevents sticking with rolling. Enjoy!
September 29, 2013
Tofu ‘Bacon & Eggs’ Scramble Serves 4
1 T (tablespoon) vegetable oil
4 strips vegan bacon
1/2 cup chopped red & green bell peppers mixed
2 T chopped scallions
1 package firm tofu, pressed and mashed
1/4 t (teaspoon) turmeric, optional
1 t soy sauce
1/2 t black pepper
1 t nutritional yeast
Heat oil in a skillet. Prepare vegan bacon in oil until cooked (not crispy). Remove the vegan bacon from pan and dice. Add all ingredients including the bacon into the skillet and cook over medium heat, stirring, for about 5 minutes. Serve hot.