Hummus

I am a very big fan of the chick pea and I will eat them cold in salads,  cooked in chana masala or mashed into hummus. I have to confess that this is the first time I have made my own hummus. What was I waiting for? Making your own hummus is easy to do and the end result is far superior in flavor to anything you will find in a grocery store.

Ingredients

1 can of chick peas, drained
2-5 cloves of garlic, chopped
1-2 tsps of roasted tahini paste (sesame paste)
Lemon juice (one half or one whole lemon)
Olive oil
Salt & pepper

Place chickpeas and garlic in a food processor and pulse until a thick chunky paste forms. Add tahini and lemon juice and pulse a few more times. Now run your processor on continuous and drizzle in about 1/4 cup of olive oil until your hummus has the consistency desired. Add salt and pepper to taste. Serve with fresh vegetables and or crackers.

Banana Chocolate Chip Muffins

What do you do with the very ripe bananas on your counter? Make banana muffins of course! This delightful muffin is light, moist and chocolatey. The recipe comes from  my new friend Micaela, who makes them gluten free with the substitution of Bob's Red Mill gluten free all purpose flour for regular AP flour. Micaela tells me that this is a very forgiving recipe and can handle pretty much any substitution. Next time I might try using corn oil instead of the Earth Balance.

I have posted her original recipe with vegan subs in the parenthesis. Enjoy!

3 lg bananas

1 1/2 c flour 

1 c brown sugar

1/2 c butter (1 Earth Balance stick)

2 egg (2 Tbsp ground golden flaxseed mixed in 6 Tbsp water)

1/4 c sour cream (1/4 cup rice milk with a couple drops of lemon juice to sour it)

1/4 tsp salt

1 tsp vanilla

1 tsp baking soda

1 1/2 tsp baking powder

1 cup vegan chocolate chips or nuts (optional)

1. Preheat oven to 350

2. cream together butter and sugar

3. add sour cream, eggs, mashed bananas and vanilla

4. mix all dry ingredients and add to mixture

5. pour batter into greased muffin tins or lined with baking cups

6. Bake for 20-30 minutes until muffins are golden brown and spring back to the touch

7. ENJOY!!!!!

Superbowl Munchies

Is Super Bowl coming and you don't know what to serve your vegan foodies? Do not pass Go, do not collect 200 dollars. Go immediately to The "V" Word blog and you will find the most incredible recipes for appetizers. The recipes deliver in taste and texture and the instructions are concise and easy! 

Jalapeno Poppers

The poppers are a dream come true and not really difficult at all. The most tedious part is cleaning out your peppers. Please wear gloves and do not touch your face until you are finished preparing them, have removed your gloves, and have washed your hands thoroughly. They can be baked or fried. I don't eat fried foods very often so I fried mine. A food thermometer is helpful in keeping the oil at the right temp so they have a chance to brown before the cheese explodes out of them. I found that anywhere between 320 and 350 degrees works quite well.

Seitan Spicy BBQ Ribs

 This was my first try at making seitan and I was fearful, having heard horror stories about the end result being too dry or too gummy. You will LOVE these ribs. The depth of flavor is derived from three layers:  the spice rub, the barbecue sauce made from scratch ( I will never use store bought again) and the spices in the seitan itself. Initially, I had undercooked the seitan because I was afraid it would dry out and ended up with a soft meat loaf texture. All textures aside, the taste was phenomenal: sweet, spicy and smoky. After slicing the ribs, and smothering them in the BBQ sauce; I covered them and baked them again for about 30 minutes in a 325 degree oven. They firmed up nicely. If you follow the directions to the T, you will get them right the first time. I can't wait to try the Mozzarella sticks!

Cauliflower Smash with Leeks

After a cold and rainy day here, I wanted to make some warm comfort food. Mashed potatoes came to mind but I am really trying to limit my fat & starches. The obvious second choice was mashed cauliflower. Well, maybe not so obvious to me but I knew I had a head of cauliflower in the fridge just waiting to be cooked.

For this easy and tasty recipe you will need:

One head of cauliflower,
2 leeks, sliced
Olive oil
Salt & Pepper
Vegetable stock

Remove the cauliflower florets from the core, place in a steamer, and steam until just soft. Set aside.

Slice your leeks and place in a colander. Place the colander in a large pot and fill with water until the leeks float in the colander. Raise the colander out of the pot and rinse the leeks in the colander. Dump out the water in the pot and repeat the process again to remove all of the sand. The sand should sink to the bottom of the pot each time. Having sand in my food freaks me out and reminds me of my childhood summers spent at Jones Beach, where invariably sand ended up on all of my food.

Now that your leeks are squeaky clean, let's cook them. Heat a large stock pot and add a couple tablespoons of olive oil. Cook your leeks on medium heat until they cook down. Add a little salt & pepper. If the leeks become too dry and start to stick add a small amount of vegetable stock to the pot.

When the leeks have cooked down, add the steamed cauliflower and mash the mixture with a potato masher. Add vegetable broth until the required consistency is obtained. If a creamier mash is desired, add soy, rice or coconut milk. Sample your mash and adjust the seasonings. Top with freshly cracked black pepper.

Arroz Con Gandules

Growing up in New York City, I was fortunate to savor the most amazing food from all different ethnicities. Arroz con gandules or rice with pigeon peas is known as the national dish of Puerto Rico. This recipe which can be used as a main dish or a side dish, was given to me by a friend and coworker many years ago. About 20 years ago, as a matter of fact.

My friend taught me not only how to make this rice delicacy but also how to make the sofrito, which is the flavor base for this dish.

Goya offers a commercially made version of sofrito but last time I checked the ingredients included MSG. I would rather make my own. I do however, use goya brand pigeon peas













Start out by making your sofrito by placing one white onion, 5 cloves of garlic and a large handful of fresh cilantro in a powerful blender or food processor. Process until  a paste is formed.

Heat up 2 tablespoons of olive oil in a large stock pot on medium heat. Once the oil is warm add your sofrito and cook for a few minutes. 

Next add 3 cups of vegetable stock to your pot. Drain and rinse one can of goya pigeon peas and add to pot. Bring to a boil. If your stock is unsalted add approximately one teaspoon of salt. A tsp of paprika can be added for extra color if desired.

Once your stock comes to a rolling boil, add 1 and 1/2 cups of Carolina white rice and stir once.  Do not stir again until the rice is done or you will have a sticky mess. Bring back to a low boil and cook uncovered until the fluid starts to evaporate slightly and rice and beans start to peak out at you! Lower the heat to the lowest setting possible and cover the pot. Cook for approximately ten more minutes or until all the liquid is absorbed. Stick a fork gently into the pot and push the grains of rice away until you can see the bottom of your pot. If all the liquid is gone, your rice is done. Now you can give it a quick stir to mix in the green stuff from the cilantro. 

Isa's Puffy Pillow Pancakes

These fluffy light pancakes are the bomb! The recipe comes from my absolute vegan chef and cookbook author, Isa Chandra Moskowitz. Check out her website: Post Punk Kitchen for this and many other fantastic recipes.

Drink all your vegetables!

Juicing vegetables is a quick way to get a lot of nutrients into your system without a huge amount calories.      Choose good quality organic produce and wash it well.

Using this link, Calorie Count, I estimated that the entire batch of juice, which is two servings, came to about 200 calories. Give or take a few calories. Don't fault me for my poor math skills and remember I am not a nutritionist, nor did I sleep at a Holiday Inn Express last night.

Veggie Juice

3 stalks of celery, washed and the ends cut off
2 large carrots, brushed not peeled and the ends cut off
3 small tomatoes cut in half
1 small beet sliced in half, washed and peeled. I used a yellow beet which is much milder in taste than red beets. The beet greens can also be utilized!

A handful of parsley, washed
A couple of lime slices (lemon will do as well)
One clove of garlic, peeled

When juicing the parsley, bunch it up and follow it with your celery or carrots. Not your fingers!

 According to this article, "#1 Anti-Cancer Vegetable," garlic is the number one vegetable in halting the growth of several types of cancer tumors. No better way to get raw garlic in your diet and it's cancer halting properties, than to juice it. Mixed in with all the other veggies all you will taste is a little tangy element. The lime or lemon will disguise it a bit. Just drink it!