Categotry Archives: Vegetarian

Easy Hummus

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For those of you that want to make hummus easily, this one’s for you.

  • 1 25-oz can of garbanzo beans, drained (save the juice)
  • 1/3 cup extra virgin olive oil
  • 1/3 cup tahini
  • around 2/3 cup of bean juice
  • juice of one medium to large lemon
  • 1 large garlic clove
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • pinch of cayenne pepper

(It’s the “third cup, third cup, two thirds cup” and the “1 teaspoon, 1 teaspoon” that makes it easier to remember for me.  If you use the smaller cans of beans, you’ll have to do the arithmetic to figure it out and I’m pretty sure it won’t be as easy to remember.)

Throw everything into a blender and blend it up on the low speed.  You want to make sure enough bean juice has been added so that the hummus has a nice flow in the blender so that you don’t need to keep pushing it down to get mixed up, but not too much juice (but remember that it will thicken up in the refrigerator).

If you want to have smooth(er) hummus you can do one of two things:  either peel each and every garbanzo bean by hand (a very meditative exercise–expect to meditate for 30-40 minutes for a 25-oz can) or do a mostly-effective chemical peel of them by bringing the beans to a quick boil in a solution of water and 1 teaspoon baking soda (followed by rinsing in cold water and sort of squishing them gently to get the skins off).

A few things of note here:

  • if you’re into BPA-free garbanzo beans, make sure you double-check the label because at least one supplier has moved to BPA-free for the smaller cans but not the larger cans (I even verified this by sending them an email to confirm…)
  • if you soak dried garbanzo beans you’ll probably have to figure out if the amounts are still reasonable.  However, do NOT boil them with baking soda–you’ll end up with bad tasting beans that are mushy on the outside and hard on the inside 🙁

 

Aunt Karen’s Spring Roll Dipping Sauce

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My sister Karen introduced us to this fine, very fresh meal.

Aunt Karen’s Spring Roll Dipping Sauce

To be served with a colorful array of sliced vegetables, prepared tofu, ground peanuts, rice/tapioca spring roll rounds, a bowl of hot water and napkins.

saute briefly:
1/4 cup extra-virgin olive or canola oil
1 garlic clove, minced
1 shallot bulb, minced

add to pan:
1/4 cup soy sauce
1 Tbsp. sucanat (or brown sugar)
1 tsp. chili flakes
3/4 cup water

add after mixture comes to a brief boil; then pour into a small, attractive serving bowl:

1 tsp. rice vinegar
juice of half a fresh lime
add to steaming bowl, et voilá!
1 bunch green onions, finely sliced

suggested veggies:
red peppers
red cabbage
carrots
squash

also provide:
cilantro, mint and basil
ground peanuts
chopped limes

 

Family notes:

November 2015: Anna and Maddie prepared this meal for Scott’s 53rd birthday party. We had a small intimate dinner at their 9th East apartment downtown. –Helen

February 2016: Anna’s boyfriend, Tony, and the girls came over for Sunday dinner after an afternoon of sledding with little brother, Petey. We added portobello mushrooms marinated in the dipping sauce and then broiled to the spread. Highly recommended! –Helen

With a rare occurrence of having an actual Sunday off, eating these delicious spring rolls was like the cherry on the sundae of my Sunday. – Tony

 

 

Fall Stir Fry

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INGREDIENTS:

  • 1 butternut squash, seeded
  • 1 bunch OF green onions
  • 1 clove garlic, minced
  • 2 T ginger, finely chopped
  • 2 T canola oil
  • ½ T sucanat or brown sugar
  • 1-2 T soy sauce or teriyaki sauce
  • 1 t cornstarch
  • ½ C or more of water from cooking the squash
  • 1 pkg firm or soft tofu, cut into 1” chunks
  • ¾ C flour
  • 2 T sucanat
  • ½ t salt

Steam the squash in its skin. Peel, cut into chunks. Set aside. In a bowl mix the flour, 1/2 T sucanat and salt. Roll tofu in it and sauté in skillet until golden and crispy on all sides. Place in oven to keep warm and cook some more while you prepare the sauce.

Cut onions into 1 1/2 ” pieces. Slice lengthwise to make thin strips. In a wok, sauté green onions, garlic, ginger and remaining sucanat for a minute or two. Onions should still be firm because they’re going to get cooked some more. Add cornstarch to cooled squash broth; mix. Add to wok.  Shake in some soy/teriyaki sauce. Stir until mixture thickens. Add water as desired.

Buckwheat Vegetable Soup

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Technically, buckwheat isn’t a grain; it’s a fruit seed.  Cooked whole, it has a delightful grain texture and a mild flavor. It contains anti-inflammatory properties along with other beneficial nutrients. It contains no gluten. My children like it just fine. You can find it at Whole Foods Market in the bulk aisle. You may also substitute quinoa or hulled (whole) barley.

Cook covered 5 min (don’t let get mushy) and reserve:

  • 1/2 cup whole buckwheat
  • 1 cup water

Steam lightly and reserve:

  • 3 carrots, thinly sliced

Saute until slightly soft:

  • 2 cloves garlic, minced
  • 1 large sweet (white) onion, diced
  • 1 yellow bell pepper, diced
  • 2 tbsp canola oil or extra-virgin olive oil

Add and then stir briefly:

  • 1 large ripe tomato, diced
  • 3-4 large chives, diced

Add:

  • 1 8 oz. can tomato sauce
  • 1/2 tsp salt
  • 1 8 oz. can mild green chilies, chopped cooked carrots and buckwheat

 

Chili con Cornbread

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This recipe makes one cornbread-crusted casserole and a pan of extra
chili to serve on the side.

INGREDIENTS:

  • 1 red bell pepper, diced
  • 1 green or yellow bell pepper, diced
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 2 T extra-virgin olive oil
  • 1 8-oz. can whole green chilies, sliced
  • 1 16-oz. can diced tomatoes, including juice (or 2 fresh, diced)
  • 1 C vegetable broth
  • 1/2 C frozen corn
  • 1/2 C hulled or pearled barley, cooked
  • 1 C vegetable broth

Sautee the first 4 ingredients in olive oil until soft, not limp. Stir in the next 3
ingredients. Place half of the mixture in the bottom of a flat casserole dish (like
a cake or brownie pan). Use stoneware if you have it.  Stir in frozen corn.
Pour cornbread batter over the top.  Cook at 400 degrees (375 degrees for
stoneware or glass) for 20-25 minutes.

Add barley and broth to the other half of the mixture. (Barley gives the chili broth a
creamy consistency.)  Serve hot alongside the casserole. May be eaten as
soup or atop the casserole.

 

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