Roasted Rainbow Pepper Aioli

About 2 Cups assorted peppers, mild to hot.  I used mini red, yellow, orange, green, jalapeno and Thai Bird's Eye chilis

Sea Salt

Scant Drizzle Canola Oil

Parchment Paper

1 Cup Canola Oil

Begin by removing stems from all peppers.  Wash and slice lengthwise.  Coat in sea salt and a drizzle of oil.  Spread out into one even layer on a large baking sheet lined with parchment paper.  Bake at 350 degrees F for about 30 minutes.  Remove and allow to cool completely.  Add mixture to food processor and puree, scraping down sides as necessary.  While machine is running, drizzle in canola oil until emulsified.  Taste test and add additional sea salt if needed.  Store in large glass jar in refrigerator until ready to serve.  Use as a dip or sandwich spread.  Also goes great on your favorite pasta.

Roasted Garlic Hummus

I know, hummus AGAIN?!?!  But as all of you know, I am obsessed.  You can find lots of recipes on my site for mind-blowing hummus.  Most likely you have even made a batch or three.  I like to remind people to MAKE YOUR OWN!!  Have you ever noticed how expensive it is to buy?  Especially in the large containers where marketers claim you are getting a great deal.  Yup, and you even get those fillers, stabilizers, GMOs and preservatives to boot!  This easy recipe will not break your bank and I guarantee you and your family and friends will love it to the last drop.  They will probably ask you for the recipe. Get it here.

Roasted Garlic Hummus

2 sixteen ounce cans organic garbanzo beans

1/3 cup tahini

1/2 cup olive or canola oil

1 Tablespoon ground cumin

Juice of 4 small meyer lemons

6 cloves roasted garlic

Sea salt and black pepper (to taste)

Roast peeled whole garlic cloves at 475 degrees F on cookie sheet for 15 minutes.  Remove and set aside to cool.

Drain garbanzo beans and add to food processor.  Add lemon juice, tahini, cumin, sea salt, black pepper and garlic. Puree until smooth and drizzle in oil while machine is running.  Taste test for seasoning levels and adjust to taste.  Too salty?  Add more lemon juice.  Too lemony?  Add more sea salt.  Transfer hummus to large glass vessel and store covered in fridge until ready to serve.  Voila!  Easy as pie!

Eggplant Pepper Dip

This unique dip packs a mega Umami punch and goes great with all your favorite veggies, chips and crackers or smothered on tacos, burritos, tamales and more!

Eggplant Pepper Dip

1 medium Eggplant

2 dried Santa Fe Chili Peppers (seeds and ribs can be removed)

4 cloves Garlic

1/2 yellow Onion

1/4 Cup fresh Basil

1 teaspoon ground Cumin

Salt and Pepper

Oil of choice

Pinch of Sugar

Juice of 1 Lemon

1 bunch Fresh Cilantro

Water

Begin by washing, destemming, peeling and rough chopping eggplant, peppers, garlic, onion and basil.  Toss with a generous drizzle of oil, cumin, salt and pepper in a large roasting pan.  Roast at 400 degrees F for about 30-35 minutes or until caramelized (golden brown).  Remove and allow to cool slightly.  Add all to food processor along with lemon, sugar and fresh cilantro.  Puree and while machine is running, drizzle in water until desired consistency is achieved.  Although it might not be the prettiest dish, the flavor is unmatched!

Black Eyed Pea Hummus

Growing up my Mom always made Black Eyed Peas for New Years.  She said eating them gave us good luck and the more we ate, the luckier we'd be!  This riff on Hummus transforms Black Eyed Peas to a rich, creamy spread worthy of much good fortune to come!  I like how the raw garlic, black pepper and sesame oil enhance the subtle nuttiness of the humble pea.

1 1/2 Cups Cooked Black Eyes Peas

2 Cloves Fresh Garlic

1/2 teaspoon black pepper

1/2 teaspoon sea salt

1/4 teaspoon white sesame oil

2/3 Cup Olive or Canola Oil (or a combination of the two oils)

Dash of Bragg's Liquid Aminos

Juice of 1 Lemon

Blend all ingredients except oil at high speed in food processor, scraping down sides as needed.  Drizzle oil in while machine is running.  Serve immediately with fresh veggies, chips and crackers.  Refrigerate unused portion for up to 1 week.  Good Food Luck!  Enjoy!  

Roasted Pepper Creamy Tahini

Tahini is a gift to from the vegan gods.  It adds a rich suppleness to recipes unmatched by it's rivals.  Be creative with this recipe by adding more garlic and a bit of heat from dried chilis if you are feeling adventurous.  Serve on salads, tacos, tofu, burritos, potatoes and all veggies (raw or cooked).  Or, if you really need a rich fix, just eat it with a spoon, or crackers....

Roasted Pepper Creamy Tahini

1 Red, Yellow and Orange Bell Pepper

2 Scallions (Green Onions)

4 Tablespoons Vegenaise

2 Tablespoon Tahini

2-4 Cloves Fresh Garlic

Juice of 3 Meyer Lemons

Sea Salt & Black Pepper

Handful of Parsley and/or Cilantro

Drizzle of Olive Oil

1 Small Dried Anaheim Chili, stem and seeds removed (optional)

Begin by roasting peppers in 425 degree F oven on a baking sheet for 15 minutes or until skins blister (turning once, halfway through cooking time.  Remove peppers with tongs and transfer to glass bowl.  Cover with saran wrap and allow to cool for about 15 minutes.  Remove skins and seeds from peppers as best you can.  It's okay if you can't remove all of it.

Add to food processor with all remaining ingredients and blend until smooth, scraping down sides as needed.  Serve immediately or refrigerate in a glass jar for up to 1 week.

Zesty Ranch Dip

Oh Ranch Dip!  Let me count the ways I love you.  With Carrots.  On Salad.  In Soups.  On a Spoon.  Creamy, rich, decadent and oh so zesty.  Buzz up a batch of this - you will not miss the dairy whatsoever.

Zesty Ranch Dip

4 Heaping Tablespoons Vegenaise

3 Tablespoons Olive Oil

Juice of 2 Meyer Lemons

3 Cloves Fresh Garlic

2 Tablespoons Fresh Curly Parsley

1 teaspoon Dried Minced Onion

Pinch of Dried Oregano

Pinch of Dried Marjoram

Pinch of Ground Coriander

Pinch of Sea Salt

Pinch of Black Pepper

Blend all ingredients EXCEPT OLIVE OIL in food processor scraping down sides as needed until fully combined.  While processor is running, drizzle in Olive Oil and whip until emulsified.  Taste test for seasoning level.  Serve immediately or refrigerate in tightly sealed glass jar until ready to use.  Makes about 3/4 of a cup.

Eggplant "Cheddar Cheese" Spread

OMG I am super excited about this post and I think, you will be too, once you make a batch.  This easy spread made of roasted veggies, tahini, canola oil and lemon really satisfies a vegan cheese craving.  Trust me.  You will be so surprised.  The taste and texture mimic some of those old cheese spreads I remember so fondly from childhood that were never left off the holiday table.  So this holiday season, surprise all your guests with this vegan version.  I promise you won't miss the dairy in this one!

Eggplant "Cheddar Cheese" Spread

1 small Eggplant (traditional)

2 small Zucchinis

6 cloves Garlic

1/2 sweet yellow Onion

1/4 cup Sun Dried Tomatoes

1/2 cup Tahini

1/4 cup Canola Oil (plus 2 Tablespoons for roasting veggies)

Juice of 2 Lemons

Salt and Fresh Cracked Black Pepper (to taste)

Begin by rough chopping and roasting all veggies, onions and garlic tossed in a bit of canola oil and coated with salt and pepper.  Roast on a large baking tray at 400 degrees F for about 20 minutes, stirring occasionally.  Don't worry if some of the veggies get a little charred, that will just add some smoky flavor to your "cheese" - DELISH!  Remove from oven and allow to cool on tray.  Add to food processor along with 1/2 cup tahini, juice of 2 lemons, blend until smooth and drizzle in oil to finish to achieve a light, creamy consistency.  Taste teste with spoon and add additional salt and pepper if needed.  Transfer to a glass vessel and refrigerate until ready to serve.  DO NOT PACK IT DOWN.  The "light as a cloud" fluffy consistency (i.e. cheese spread) is what you are going for.  This would be great on any crackers of choice or as a replacement for cream cheese on things like bagels and toast.  This would also make an excellent sauce for your pasta of choice.  Garnish with parsley and basil if desired.  Chef's note:  For a special holiday event, roll the spread into a log shape and coat with chopped toasted pecans.  Voila - CHEESE LOG with no cows.  ENJOY and HAPPY HOLIDAYS LOVES!

Creamy Hummus

2 cups prepared chickpeas (used dried chickpeas, soaked for 24 hours, then cooked in 6 cups water and a pinch of baking soda, allowed to cool and removed individual pea skins by hand.)

1/2 cup Tahini (100% pure sesame seeds, no additives)

1/2 teaspoon Sea Salt

1/4 teaspoon Black Pepper

2 cloves fresh Garlic

Juice of 1 lemon

1 teaspoon ground Cumin

Begin by soaking dried chickpeas for 24 hours.  Rinse and add to a large pot and cover with six cups of cold water and a scant dash of baking soda.  Cook for 60 minutes or until tender and skins pop off easily when you pinch peas between two fingers.  Working carefully, remove all skins from peas by hand.  Place peas, garlic, salt, pepper, cumin and lemon in food processor and blend until fully combined.  Lastly add Tahini and continue to blend until creamy and fluffy.  Be sure to scrape down sides of blender so all ingredients are incorporated.  Serve fresh hummus immediately or refrigerate unused portion in tightly sealed glass for up to one week.  Garnish with olive oil, if desired, and serve with fresh pita chips and vegetables.

Arbol Chili Sauce

3 dried Arbol Chilies

2 cups Water

1 six-ounce can Tomato Paste

3 cloves fresh Garlic

1 Tablespoon ground Cumin

1 teaspoon Sea Salt

1/4 teaspoon Black Pepper

1 teaspoon dried Oregano

2 Tablespoon Sugar

In a small saucepan cover dried chilies (stems removed) with 2 cups water. Cover and bring to a boil, cook for 5 minutes.  Turn off heat and allow to sit for 5 minutes. Add contents of pot to blender with other ingredients and blend on high speed until well blended.  Arbol Chili Sauce can be served warm, room temperature or cold.  Use sauce immediately or store unused portion in tightly sealed glass vessel in refrigerator for up to one week.  Pairs well with hummus, tamales and so much more!

Tomatillo Cream Sauce

6 Tomatillos (husks removed)

1 yellow onion

4 cloves garlic

2-4 serrano peppers (depends on your heat preference)

Salt and pepper

1/3 cup olive or canola oil

Juice of 2 limes

1/2 bunch fresh cilantro

Remove husks from tomatillos and slice into 4 chunks.  Rough chop onion, garlic and serranos.  Coat all with a Tablespoon of oil, salt and pepper.  Roast in large dish at 400 degrees F for about 15 minutes.  Remove from oven and allow to cool.  Thoroughly wash and dry cilantro (stems okay to use) and set aside.  Blend vegetables in high speed blender until smooth.  Add cilantro and lime juice and puree.  Now while blender is running, drizzle oil until sauce emulsifies to a creamy sauce.  Finish blending and taste test for salt level.  Enjoy with chips, tamales, tacos, burritos, burgers and more.  Or eat with a spoon.  Yum!

Mango Salsa

2 ripe mangos

1/2 small red onion

1 serrano pepper (stem, ribs, seeds removed)

1/2 bunch cilantro leaves

Juice of 1 large lime

Salt & Pepper (to taste)

Wash mango, remove skin and chop flesh into bite sized cubes.  Place in a glass bowl.  Finely dice red onion and chop cleaned cilantro.  Add seasonings and lime juice.   Toss to combine and cover.  Allow to sit and let the flavors marry.  Serve immediately or refrigerate until ready to serve.  Yum!

Chef note: for a hearty variation on this classic, add a can of well rinsed organic black beans.  Pairs well with Pumpkin Wheat Beer by Shock Top.

Traditional Pico De Gallo

I could (and often do) eat Mexican food every day.  My husband always teases me that I am Mexican.  When it comes to my love of Mexican Cuisine, I pretty much am.  This recipe for Traditional Pico De Gallo is just that, no frills, no secret ingredients, just a simple loving concoction of a few of my favorite things.  I make a lot of salsas and I encourage you to try them out.  This simple straight forward traditional Pico De Gallo is sure to be a hit for everyone in your family.  My kids love this stuff.  It goes down great with any of your favorite tortilla chips or with a spoon.  Enjoy!

Traditional Pico De Gallo

6 Medium Tomatoes

1 Medium White Onion

1 Large Lime

1 Large Clove of Fresh Garlic

1 Large Fresh Jalapeno Pepper

1 Bunch of Fresh Cilantro

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1 teaspoon Sugar (can be omitted if you have very sweet tomatoes or if you are watching your sugar intake)

Finely dice onion, garlic and tomatoes and add to a large glass bowl.  Remove stems, seeds and ribs from jalapeno, finely dice and add to bowl.  Add all seasonings (salt, pepper, sugar) and juice of 1 lime and toss thoroughly to combine.  Lastly, thoroughly wash and finely chop cilantro.  Add to bowl and toss again.  Taste test for seasoning level.  Allow to sit out at room temperature for at least 15 minutes before serving.  Serve immediately.  Store any leftovers in tightly sealed glass vessel in refrigerator and use within 2 days.  

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.

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!

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.

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.

Best Salsa Verde

3 Tomatillos (husks removed)

3 Fresh Jalapeno Peppers

2 Small Zucchinis

6-8 Sweet Mini Bell Peppers (red, orange and yellow)

1 Small Sweet Yellow Onion

1/4 Bunch Fresh Cilantro

Juice and Zest of 1 Lime

Salt and Pepper

Canola or Olive Oil

Preheat oven to 475 Degrees F.  Rough chop all produce EXCEPT Cilantro and Lime!  Remove stems from all peppers but okay to leave ribs and seeds in tact as it will all get pureed together beautifully.

Coat onions, tomatillos, peppers and zucchini GENEROUSLY with oil, salt and pepper and put in a large roasting pan.  Toss to coat evenly.  Roast for 15-20 minutes, checking occasionally to rotate with spatula to ensure even cooking.  

Remove dish from oven and place it in a safe place on countertop-turn OFF the oven.  Loosely cover with tinfoil and allow mixture to sit for at least 30 minutes.  Now put all in your blender or food processor including all the lovely roasting liquid! Begin pulsing and then lastly add thoroughly washed cilantro (stems are fine) and lime juice and zest.  

Add a tablespoon or two of cold water if you want puree thinner.  Taste test for salt level.  Serve immediately (may be a bit warm) or store in airtight container in refrigerator.  Serve with your favorite tortilla chips or use as a sauce for tamales, enchiladas, burritos and more!

Chef's Note:  you might be surprised that garlic is not listed in the ingredients list. Feel free to roast a few cloves of garlic if you want. I often do but have found this to be just as tasty when omitted.  Enjoy!

Christmas (in July) Fire Gazpacho

3 Roma Tomatoes

2 Tomatillos

1 small Yellow Onion

10 cloves Garlic

3 Jalapeños

6-8 mini sweet bell peppers (red, yellow, orange)

1 bunch Cilantro

1 leaf of Kale (any variety)

Juice of 2 Limes

2 teaspoons Sea Salt

1/4 teaspoon fresh ground Black Pepper

1 teaspoon Balsamic Vinegar

1 teaspoon Sugar (optional)

Wash and rough chop all produce.  Be sure to de-stem jalapeños and remove ribs and seeds (wearing rubber gloves is advised during this step).  Blend all fresh produce in separate batches in food processor to desired consistency.  Add lime juice, salt, black pepper, sugar and balsamic vinegar.  Mix all well in large glass bowl and cover tightly.  Allow to sit on counter covered for at least 1 hour before serving.  Serve at room temperature.  Store unused portion in air-tight glass container in refrigerator.  Chef's note:  I prefer mine extra chunky similar to a Pico De Gallo but you can purée mixture to any consistency you desire.

Roasted Peach Salsa

I love making sauces and salsas as anyone who reads my blog would realize by now.  One of the best things about making fresh salsa, whether raw or roasted, is the room for creativity.  The flavor combinations are limitless.  Although I consider this recipe to be fairly traditional, it makes a bold statement with it's high heat level from Serranos and cooling sensation of summer peaches.  Go make some.  You will be so glad you did.

Roasted Peach Salsa

6 medium tomatoes (any variety)

8 small multi-colored sweet bell peppers

2 medium yellow onions

6-8 serrano chili peppers (remove stems, ribs and seeds, wear rubber gloves)

2 fresh peaches (peeled and sliced or use canned)

Splash of olive or canola oil

Salt and Pepper to taste

Juice of 2 limes (add at the end)

Cilantro finely chopped (add at the end)

Dash of sugar (optional)

Preheat oven to BROIL.  Rough chop all ingredients, coat with oil, salt, pepper and sugar in largest pan you have. ROAST in broiler on middle rack for 8-10 minutes (watch closely) or until some skins begin to blister.  Remove from oven and allow to cool.  In batches, pulse mixture in food processor until it is desired CHUNKY consistency.  Be careful not to puree your mixture unless you want liquid salsa (which would still taste AMAZING!!). Voila.  Easy as pie.

Chili Kale Tacos with White Rice Drizzle

Ok I know what you are thinking, White Rice?!  That isn't on my "healthy" list of foods to eat.  Ok no problem, feel free to make your Drizzle using brown rice, just don't bark at me if it doesn't come out looking as creamy and stunning as mine! Ok I admit it, I am totally bragging.  Not because my tacos were all that, I mean they were but that isn't where I'm going with this.  It's all about the Drizzle!  So let's do this.  Take out that cup of cooked white rice sitting in your fridge and put it in your blender along with a few other things.  Use as replacement for mayo, sour cream, salad dressings, fruit topping, use your imagination.  It's the Bees Knees.

White Rice Drizzle

1/2 cup precooked white jasmine rice

1/2 cup canola or olive oil

1/2 cup rice milk

Salt and Pepper to Taste

Juice of 1 Lemon

Dash of yellow mustard*optional

Dash of prepared horseradish*optional

Blend at high speed, scraping down sides at regular intervals to ensure mixture is fully incorporated.  Taste for seasoning level and if it seems too thick (it should be pourable) add a bit more rice milk as needed.  Make sure to blend until it is completely smooth.  Store for up to 1 week in an airtight glass vessel.  I have enjoyed using this on salads, sandwiches and as pictured, even on tacos.  Let me know how you like this creamy, soy-free, delight.  Happy Summer!