Zucchini Hummus

If you knew how much I liked Hummus, you would probably laugh.  It was something I craved during my last pregnancy and the craving never went away!  I rarely, if ever, tire of this creamy delectable crudite.  Today I have incorporated roasted zucchini in to this classic hummus recipe.  The robust garbanzo beans, garlic and lemon are enhanced by the unique sweetness of garden fresh roasted zucchini.  Enjoy!

Zucchini Hummus

1 medium fresh zucchini

1 clove fresh garlic

1/2 regular size can (about 7 ounces) garbanzo beans

Juice of 1 large lemon

1 teaspoon ground cumin

1/4 cup tahini

1/2 cup extra virgin olive oil

Salt and Pepper (to taste)

Begin by slicing zucchini into 1/8 inch strips.  Coat lightly with a little olive oil.  Roast at 375 degrees F for about 30 minutes, turning slices over half way through cooking time.  Remove from oven and allow to cool to room temperature.  Drain and rinse garbanzo beans and add to food processor with remaining ingredients.  Blend until creamy.  Serve immediately and store unused portion in refrigerator in a tigtly sealed glass container for up to 5 days.  Serve with pita chips and fresh vegetables for dipping.

Zucchini Sesame Chutney

2 small or 1 medium zucchini

1/2 teaspoon toasted sesame oil

1/2 teaspoon black sesame seeds

1 teaspoon balsamic vinegar

1/2 teaspoon chili garlic sauce (or sambal)

1/2 teaspoon sugar or agave nectar

Salt and Pepper (to taste)

Slice zucchini into bite size peices (okay to leave seeds and skin in tact.). Toss with remaining ingredients and allow to sit at room temperature for about 30 minutes.  Serve immediately or refrigerate unused portion.  Makes a great stand alone dish or serve alongside your favorite rice or noodles.

Lentil Kale Stew

4 cups water

2 cups chopped kale (any variety)

2 carrots

1 onion (yellow or white)

1 cup red lentils (rinse well)

1 teaspoon salt

1 teaspoon ground coriander

1 teaspoon ground cumin

Boil water and add kale, lower heat and allow to simmer covered for about 10 minutes.  Finely chop onion and add it to the pot.  Continue simmering about 5 minutes.  Lastly add lentils and finely chopped carrots and give pot a good stir.  Keep burner on lowest flame and simmer pot covered for 20 minutes or until lentils are tender.  Remove from heat.  Add salt, coriander and cumin and serve immediately.  Refrigerate unused portion for up to 5 days.

This recipe makes about 6 servings.  You can certainly add any other seasonings or fresh herbs you like just make sure to wait until the end to add the salt.  Adding salt during the cooking process of legumes can affect the texture, flavor and temperature.

Thai Cucumber Salad

2 medium cucumbers

1/2 small red onion

1 inch knob fresh ginger

2/3 cup seasoned rice wine vinegar

3 Tablespoons sugar

Juice of 1 lemon (or lime)

1 teaspoon Tamari

1 teaspoon black sesame seeds

1/2 teaspoon sesame oil

1/4 cup fresh cilantro

Handful of chopped peanuts (optional garnish)

Slice cucumbers lengthwise, scrape out seeds and discard.  Slice cucumbers into  1/2 inch chunks.  Thinly slice and chop red onion.  Remove tough outer skin from ginger and mince as finely as possible.  Add all ingredients into a large glass bowl and toss to combine.  Cover and allow to sit for about 30 minutes.  Serve immediately and refrigerate unused portion for up to 2 days.  Garnish with chopped peanuts if desired.

Vegan Coffee Creamer, Product Review

I love the So Delicious brand and if you have not tried this Coconut Milk Creamer, Barista Style, you are in for a treat.  I like it better than the original flavor that comes in the small red carton for two reasons.  One, because the flavor is a tad richer and two, because the container is much larger.  I like my coffee strong and I enjoy it with a good glug of creamer.  So far, this and Mocha Mix are my favorite vegan coffee creamers.  What are your favorites?

Jalapeno Soup

Ok, not really soup, more like salsa, but seriously this is so succulent and sweet you could probably eat the entire batch with a soup spoon if you love jalapenos as much as I do!

Jalapeno Soup

4 fresh Jalapeno Peppers

1 small sweet yellow onion

Juice of two Limes

Salt and Pepper

1/2 cup Canola Oil

Preheat oven to 375 Degrees F.  Prepare and clean Jalapenos by chopping off stems, slice lengthwise and remove seeds and ribs.  Chop onion into big slices.  Toss peppers and onions in a large baking dish and coat lightly with about a teaspoon of oil, salt and pepper. Roast for about 20 minutes or until onions begin to brown and peppers blister slightly.  Remove and allow to cool slightly.  Place mixture in food processor along with juice of two limes.  Blend until smooth.  Then, while food processor is in on position, drizzle remaining oil into mixture.  Continue to puree until smooth, scraping down sides as needed.  Taste test for seasoning level.  Serve alongside your favorite fresh veggies and tortilla chips for dipping.  Yum!

Waste Not, Want Not - Brocolli Stock Slaw

We in America waste way too much food.  I am striving to waste less.  Going vegan and incorporating juicing into my diet, I have found that I waste a LOT less.  Today I made a batch of vegan coleslaw.  Of course I didn't have any cabbage on hand, LOL - but, staring at me from my produce drawer were two GIANT brocolli stocks.  I had decided not to throw them in the compost a couple days ago when I made stirfry.  I figured I would probably juice them, although brocolli juice isn't my fave.  Instead, I was inspired to peel them (removing any dark spots from oxidization) and grate them on my box grater resulting in a pile of green goodness for a tasty slaw.  Next, I threw in a pile of freshly shredded carrots and a heaping scoop of vegenaise.  Lastly, I had half a jar of my pickled Cucumber Salad recipe in my fridge so I drained it and tossed it in as well.  This pungent, sweet and spicy flavored unami side dish is sure to be a hit with tonight's supper.  Waste Not, Want Not!  Take those leftovers and make something magic up.  Your wallet and your conscience will thank you!!

Playing with Tofu Burgers - the Verdict

Ok, perhaps I shouldn't call these babies Tofu Burgers.  I cooked them for 2 hours at 275 Degrees F.  Yes, I meant to cook them that long.  They turned out more like tofu-potato-rice fritters.  Yum!

Fun with Tofu Burgers

I love, I mean, I LOVE Tofu Burgers!  I really like the Wildwood Brand that are thankfully sold at my local grocery store.  I am on a quest to come up with my own recipe.  I will continue trying out creating my own recipes until I come up with a great one to share.  Right now I have a mixture of the following baking in my oven.  If you have any tips on creating your own tofu burgers, I would love to hear them!  Stay tuned for the outcome of these babies.  

Green Beans

Carrots

Ginger

Garlic

Jasmine Rice

Russet Potato

Oatmeal

Canola Oil

Onion Powder

Black Sesame Seeds

Tamari

Firm Tofu

Ketchup(Homemade)

Worteschire Sauce

Vegenaise

Black Pepper

Salt

Cucumber Salad Jar

1 Large English Cucumber

1 Fresh Jalapeno Pepper

1 Small Sweet Yellow Onion

1/2 Cup Rice Wine Vinegar

4 Tablespoons Sugar

1 teaspoon Salt

Optional Garnish (for serving)

1/4 Cup chopped Roasted Peanuts

1/4 Cup chopped Cilantro 

Remove peels from cucumber, cut in half lengthwise and slice into thin slices.  Chop onion and slice thinly.  Remove stems and seeds from jalapeno and mince finely.  Toss together with salt in a collander and set over larger bowl.  Allow to sit for 1 hour and discard liquid from bowl.  Rinse thoroughly and set aside.  In a small saucepan combine vinegar and sugar.  Simmer until sugar is dissolved and liquid has reduced by approximately one-third.  Remove from heat.  Put cucumber mixture into a pint jar.  Pour liquid over mixture.  Seal lid on jar tightly and give it a good shake.  Allow to cool to room temperature and refrigerate until ready to serve.  Garnish with peanuts and cilantro if desired.

Ginger Garlic Dressing and Marinade

Do you love the taste of fresh Ginger?  Do you wish there was an easy way to infuse your favorite dishes with it's Umami flair without the prescence if it's tough fibers?  Have no fear!  Throw this dressing together and enjoy it a top all your favorite veggies and more!

Ginger Garlic Dressing

2 inch knob fresh Ginger (outer skin removed)

3 cloves fresh Garlic

3 Tablespoons Tamari

3 Tablespoons Canola Oil

Sea Salt and Black Pepper

Remove skin of ginger using a spoon or pairing knife and slice into small chunks.  Remove skins of garlic.  Add all ingredients into food processor or high speed blender.  Blend until smooth.  Store in airtight glass jar in refrigerator for up to 1 week.  

Chef's note:  Pairs well with steamed veggies of choice, especially green beans, brocolli and carrots (pictured).

Also makes an excellent marinade for your protein of choice.

Cinnamon Buns

Dough

1 1/4 cups vanilla soy milk (heat 1 minute in microwave, should be luke warm, not hot)

1/4 cup vegan butter

1/4 cup canola oil

1 teaspoon salt 

1/2 teaspoon baking powder

1/2 cup sugar 

2 Tablespoons vegenaise (vegan mayo)

4 1/2 cups unbleached flour

1 packet active dry yeast (or 2 1/4 teaspoons)

Filling

1/2 cup vegan butter (melted)

3/4 cup brown sugar (not packed)

1 1/2 Tablespoons ground cinnamon

Simple Glaze

2 cups powdered sugar

1 Tablespoons vegan milk

1 teaspoon vegan butter

Dash of sea salt

-combine icing ingredients thoroughly and warm in saucepan or microwave for 30 seconds-

Add yeast and soy milk to bread machine.  Add remaining ingredients (add salt last) and set machine to dough cycle.  When cycle is complete, remove dough and place on large flour-dusted surface.  Roll out into a large rectangle about 1/8 inch thick.

Spread melted butter over entire surface.  Sprinkle generously with brown sugar and cinnamon.  Carefully roll rectangle up into a jelly roll and pinch edges together.  Using a serrated knife, slice gently in to 2 inch circles.  Grease generously a large casserole dish with vegan shortening.  Set rolls in pan with 1/4 inch in between. You may need to do two batches.  

Cover dish with thin towel or saran wrap and allow to sit on counter for 45 minutes.  Preheat oven to 350 degrees F.  Remove cover and bake for 25-30 minutes or until edges are golden.  Allow to cool slightly and then drizzle glaze over rolls in pan and serve warm.  Store unused portion in dish covered tightly on countertop.

Spinach Stuffed Sweet Potato Scones

Scone Dough

1 1/4 cups unbleached flour

4 teaspoons baking powder

2 Tablespoons sugar

1 teaspoon sea salt

3/4 cup (precooked and mashed) sweet potato

1/4 cup vegan butter

2-4 Tablespoons vegan milk

Additional flour for dusting and rolling dough

Scone Filling

9 ounces fresh baby spinach

1 small sweet yellow onion

3 cloves garlic

1/2 teaspoon dried marjoram

1 teaspoon oil 

1 teaspoon vegan butter

Salt and Pepper (to taste)

Preheat oven to 425 degrees F.  Begin by making your dough. You can do this by hand or save some time and put that food processor to use.  Place flour, baking powder, sugar and salt in food processor and pulse to combine.  Add potatoes and pulse a few more times.  Repeat step with butter pulsing until mixture is fully combined.  Add about 2-4 Tablespoons (1 at a time) of vegan milk and pulse a couple more times until soft dough forms.  DO NOT OVER MIX or you will have a very tough scone.  Remove dough, wrap in saran wrap and place in fridge while you prepare filling.

Finely chop onion, garlic and spinach (or use that food processor again). Saute mixture in oil and vegan butter until cooked through.  Add marjoram, salt and pepper to taste.  Turn off heat.  Feel free to add any other spices you like at this point.  For example dill and oregano are delicious.  Just make sure it is seasoned well.  Remove filling from pan and place in cheesecloth or in a fine mesh seive over a larger bowl.  Press mixture using back of spoon (or squeeze cheese cloth) to remove as much of liquid as possible.  Let mixture sit and cool slightly while you work on the dough.

Remove dough from fridge and turn out onto a floured surface.  Roll into a 8"x12" inch rectangle (about 1/4 inch thick).  Carefully spread spinach mixture on top. Fold two sides in (like french doors) and fold over so you form a loaf.  Slice into desired shapes (rustic triangles) and place on parchment paper or greased non-stick cookie sheet.

Bake for 10-12 minutes or until golden brown.  Serve immediately or at room temperature.  Store unused scones in fridge in airtight container and reheat in oven or toaster oven.  Enjoy!

Home Skillet Ketchup

At my house we go through A LOT of ketchup.  I always thought making your own must be pretty difficult but I proved myself wrong.  Next time you have a hefty batch of ripe tomatoes sitting around, give it a try.  You might surprise yourself and your loved ones!

Home Skillet Ketchup

8 medium tomatoes

4 fresh green beans

3 mini bell peppers (red, orange, yellow)

1 medium yellow onion

3 cloves fresh garlic

1 inch knob fresh ginger

1 cup balsamic vinegar

1/2 cup brown sugar

2 Tablespoon soy sauce

4 whole cloves

1 Tablespoon sea salt

1 teaspoon black pepper

1/2 teaspoon ground cinnamon

Splash of red wine (optional)

1 cup water

Olive oil (for sauteing)

Finely chop and saute onion, garlic, bell peppers, ginger and green beans in a little olive oil over low heat until cooked through.  Add chopped tomatoes and continue cooking for about 10 minutes.  Add all remaining ingredients and cook over very low heat for 1 hour or more.  Taste test for seasoning level.  Allow mixture to cool and remove whole cloves if possible.  Blend mixture in high speed blender until smooth.  Add a little water if mixture seems too thick.  Put ketchup in an airtight glass container and refrigerate until ready to use.