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!

Roasted Summer Vegetables 101

Tired of unevenly roasted boring vegetables?  Here are a few tips sure to have you and your dinner guests drooling over your veggie party platter.

Tip #1 Parchment Paper is your new best friend

Tip #2 A little oil, salt and pepper go a long way

Tip #3 Add fresh chopped yellow onion and a lion's share of whole garlic cloves to give vegetables a flavor kick

Tip #4 Use high heat and a timer

Tip #5 Allow veggies to cool before tossing with salad and cooked whole grains like rice, pasta, couscous and quinoa

This succulent and versatile summer veggie blend is made up of zucchini, summer squash, yellow onion and garlic. Veggies got tossed in 1 tablespoon of canola oil and sprinkled with sea salt and fresh cracked black pepper.  Spread out in to one even layer on a large peice of parchment paper on your largest baking sheet.  Bake at 475 degrees F for 20-25 minutes or until golden brown.  Allow to cool on baking sheet to desired temperature.  Serve warm, at room temperature or cold.  Store unused portion in refrigerator for up to 3 days.

Authentic Thai Cucumber Salad

You know the stuff.  You get it in teeny tiny bowls at your favorite Thai joint.  Then you order a huge plate of it for two bucks and some change because you can't get enough and your lunch date ate most of it anyway.  It's tangy, sour and sweet and now you want some.  This satisfying side dish is easy to throw together and it costs next to nothing.  Here is what you need:

Authentic Thai Cucumber Salad

1 Large Cucumber

1/2 Small Red Onion

1/4 Cup Sugar

1/2 Cup Rice Wine Vinegar

1/4 Bunch Fresh Cilantro

1 Serrano Chili Pepper

1 Jalapeno Pepper

Sea Salt

Roasted Peanuts (for garnish, optional)

Begin by peeling cucumber.  Slice lengthwise and remove seeds using a spoon.  Slice thinly and set in a collander.  Next slice onion thinly and add to collander.  Cut peppers in half and remove white ribs and seeds.  Dice these finely and add to collander.  Sprinkle mixture with a generous amount of sea salt, toss with a spoon and set aside for 30 minutes (put a plate underneath to catch the liquid the salt will draw out of the mixture).  

Now rinse mixture thoroughly with cold water and shake off excess liquid, squeezing or you could spin it in a salad spinner.  In a large glass bowl, add sugar and vinegar.  Allow sugar to dissolve and add cucumber mixture.  

Stir to combine and add finely chopped cilantro.  Serve immediately or refrigerate until ready to serve.  Sprinkle with chopped roasted peanuts, if desired.

Whole Roasted Cauliflower

I stumbled across this recipe and, although the original recipe is not vegan, converting it is not difficult.  I have never been a huge Cauliflower fan so I have been on a quest to fall in love with it by experimenting with new cooking techniques.  This one hit the mark!  Check it out at:  http://food52.com/recipes/24387-alon-shaya-s-whole-roasted-cauliflower-and-whipped-goat-cheese

Perfect Potato Wedges

6 Large Yukon Gold Potatoes

1/4 Cup Peanut Oil

1 teaspoon Sea Salt

1/2 teaspoon Dried Minced Onion

1/4 teaspoon Black Pepper

Parchment Paper

Large Aluminum Sheet Pan

Begin by peeling and chopping potatoes into large wedges.  Soak in cold water for 1 to 12 hours.  Strain and thoroughly dry potatoes.  Toss and coat potatoes with remaining ingredients.  Preheat oven to 375 Degrees F.  Place a piece of parchment paper on sheet pan and arrange coated wedges into one even layer.  Put in preheated oven and bake for 1 hour or until golden and tender.  You may want to flip wedges over halfway through cooking time if they seem to be browning or cooking unevenly.  Allow to cool slightly and add additional salt if needed.

Portabella Mushroom Quinoa

One of my tricks for cooking perfect Quinoa is to cook it by itself with only water.  This way, I ensure I get the right texture on the quinoa and my vegetables and aromatics come out caramelized and not overcooked.  

Quinoa is not only a superfood, it is also gluten free and lower in carbohydrates than it tastes.  This "beefy" comfort dish will leave you feeling full and warm.  Give it a try.  I know you will love it!

Portabella Mushroom Quinoa

10 small Portabella Mushrooms

1 large Yellow Onion

2 Tablespoons Olive Oil

1/2 can Massel "Beef" Bouillon

1 Cup Quinoa (Red, White, Yellow or Multi-Color)

3 Cups Water

Salt and Pepper (to taste)

Begin by dicing onion and mushrooms.  Heat a large saute pan with oil and add mushrooms and onions.  Saute on medium low heat and add bouillon powder, stiring occasionally.  Continue sauteeing on low heat until mushrooms and onions carmelize, reducing by half.  Turn off heat and set aside.

Meanwhile, in a separate pot add 3 cups water and 1 cup quinoa.  Bring to a boil, stir and reduce heat to simmer.  Put lid on pot and set timer for 15 minutes.  When quinoa is finished, add it to mushroom mixture.  Stir to combine.  Serve immediately or allow to cool and store in refrigerator.  Reheats well.  Can be garnished with salt and pepper, as desired.

Red Rainbow Quinoa

Oh Quinoa!  Let me count the ways I love you!  You are gluten and grain free!  You are so versatile!  My kids love you!  You are so filling!  You pack a punch with your complete protein and amino acid party!  I really can't get enough of you!  

This spicy, easy dish will leave your belly satisfied and won't burn a hole in your budget!  Eat it on it's own, stuff it in a burrito, pile it on a salad.  Your life will be forever changed by this humble dish.

Red Rainbow Quinoa

2 Cups Water

1 Cup Quinoa (Red, White, Yellow or a combination of all three)

1 Tablespoon Bragg's Liquid Aminos

1 Cup Pico De Gallo (store bought or homemade, get the recipe Here )

Begin by thoroughly rinsing quinoa in a fine mesh strainer with cold water.  Strain and add to a medium sized pot along with 2 cups water.  Turn on heat and bring to a boil.  Reduce heat to lowest simmer, cover pot with a lid and set a timer for 15 minutes.

If you are making your own Pico De Gallo, make that now while Quinoa is cooking.  Turn off heat and remove lid.  Add Braggs to Quinoa with fluff with a fork.  Lastly, add 1 Cup Pico De Gallo to cooked Quinoa and serve immediately.  Store unused portion in refrigerator in a tightly sealed glass vessel.  Can be reheated later, eaten cold or at room temperature.  Makes about 1 Quart or 4 Cups.

Pepper-Crusted Cashew Goat Cheese

Needing some sort of creamy frenchy cheesy dippy recipe for my holiday tomorrow, I found this one on Vegetarian Times.  So obv. I completely borrowed this recipe and just put my own spin on it by adding a heaping Tablespoon of nutritional yeast (duh!) and more spices in the mix(double duh!!).

I then (being the creative "Genius" I am, lined a small square bowl with saran wrap and put mixture in on top of a dash of strong Balsamic Vinegar, dried Marjoram, Pink Sea Salt and even more Black Pepper.  Clearly I have ZERO time for the whole "straining" bit.  Tomorrow, for service, I will invert the creation on a crudite platter for the festive holiday affair.  I'll do my best to get another snapshot of said inverted masterpiece before I devour it...

Here is the recipe:

http://www.vegetariantimes.com/recipe/pepper-crusted-cashew-goat-cheese/

Thai Style Rice Salad

If you have never cooked Jasmine Rice in coconut milk, you are in for a real treat.  Once you taste the creamy Umami of each grain of this dish, you may never look at rice the same.  The delicate touch of coconut flavor does not overpower the salad itself but rather cradles each perfectly cooked grain in a bed of mouthwatering goodness.  Read on.

Thai Style Rice Salad

1 English Cucumber

1/2 Red Onion

2 inch knob of fresh Ginger

1/4 cup Fish Sauce or Soy Sauce

2 Tablespoons Sugar

1/2 bunch Scallions (Green Onions)

1/2 bunch fresh Cilantro

2 cups long grain Jasmine Rice

3 cups unsweetened coconut milk

1 teaspoon salt

Roasted Peanuts, for garnish

Sambal (Chili Garlic Sauce), for garnish

Begin by making the cucumber salad component so it can marinate while your rice cooks.  Grab a large mason jar and add fish sauce or soy sauce and sugar.  Next, thinly slice onions and ginger, add to jar.  I like to make 2 inch onion slices and go microscopic matchstick size on my ginger but suit yourself if you want to go bigger.  Just think bite-size.  Slice cucumber in half lengthwise and then longwise.  Remove seeds by gently scraping with a spoon and then cut halves longwise again, then slice into small chunks.  Add to jar.  Finely chop scallions and cilantro and add those too.  Now secure lid on jar and shake to your heart's content!  Set aside on counter.  Time to make perfect rice...

To a medium stainless steel sauce pan add 3 cups coconut milk and 2 cups rice.  Add a teaspoon of salt and stir while heating over high heat.  Keep stirring.  When mixture comes to a boil, reduce heat to lowest possible setting, cover with lid.  Set timer to 15 minutes.  Now walk away.

When timer goes off, remove pan from heat, turn off stove but DO NOT OPEN THAT LID!  I don't care how hungry you are!  Now set timer for 10 MORE minutes and walk away, again.  

Okay - time to EAT!  Open pot and fluff rice with a fork.  Scoop into bowl.  Top with cucumber mixture, roasted peanuts, Sambal and more cilantro.  Enjoy every last bite.  Okay, now REPEAT. :)

Roasted Cauliflower Rainbow

1 head Cauliflower

1/2 Red Onion

2 ribs Celery

1 Carrot

Sprigs of Curly Parsley

3 Tablespoons Vegetable or Olive Oil

1 Tablespoon Balsamic Vinegar

1 teaspoon Seasoning Blend (such as Spike or Mrs. Dash's or any other you like)

Sea Salt and Black Pepper

Preheat oven to 400 degrees F.  Thoroughly wash cauliflower, celery, carrot and parsley.  Chop all into bite sized peices and toss with oil, vinegar and all spices in a large mixing bowl.  Spread mixture out into an even layer on a large baking sheet lined with parchment paper.  Bake for 20-25 minutes or until golden brown.  Transfer to serving dish.  Serve immediately or allow to cool before storing in refrigerator in a tightly sealed vessel.  Makes a great side dish on your holiday table or hearty filling in veggie burritos.

Quick Spicy Pickle

1 English Cucumber

1/2 Sweet Yellow Onion

1 Serrano Pepper

1/4 cup White Wine Vinegar

1 Tablespoon Sugar

Dash of Sea Salt and Black Pepper

Peel (if desired) cucumber and chop off each end.  Thinly shave cucumber on slicer side of boxed grater (or slice by hand or use a mandolin).  Set aside.  In a glass jar add vinegar, sugar, cucumber and salt and pepper.  Set aside.  Finely slice onion into 2 inch peices.  Add to jar.  Remove stem from serrano pepper and thinly slice into rounds or smaller moon shapes.  For extra spicy, leave seeds and ribs of pepper in tact.  For less spicy, remove seeds and ribs using a small spoon.  Add pepper to jar.  Seal lid tightly and shake.  Allow to sit on counter for at least 5 minutes to ensure sugar has dissolved.  Shake again and serve or refrigerate unused portion.  Garnish with chopped peanuts and fresh cilantro if you like.  Voila!  Quick Spicy Pickle!  Easy as pie!

Autumn Harvest Veggie Medley

1 sixteen ounce can Kidney Beans

1/2 Red Onion

2 Carrots

2 Stocks Celery

1 cup fresh or frozen Sweet Corn

1 cup fresh or frozen Edamame Peas

Dressing

2 Tablespoons fresh Curly Parsley

2 Tablespoons fresh Cilantro

3 Garlic Cloves

1 Tablespoon Balsamic Vinegar

2 Tablespoons White Wine Vinegar

Juice of 1 Lemon

8 Cherry Tomatoes

1/2 cup Vegetable Oil

Generous amount of Salt and Pepper

1 Tablespoon Sugar, Agave or Honey* (*if you eat honey, I do)

Begin by finely dicing onion, carrot and celery and add to a large glass bowl.  Drain and rinse kidney beans, add to bowl.  Now add corn and edamame to mixture (if using frozen, okay to add while still frozen).  Set aside.

To make dressing add all dressing ingredients to food processor, except the oil.  Blend in food processor until fully pureed.  Now, while food processor is running, slowly drizzle in vegetable oil and puree until emulsified.  It is okay is the dressing seems runny.

Finally pour all dressing onto vegetable mixture.  Stir gently so all veggies are coated thoroughly.  Now let medley sit on counter covered for at least one hour. Serve or refrigerate until ready to eat.

Perfect Pinto Beans

Pinto Beans are underrated and they shouldn't be!  Dried beans, grains, nuts and seeds should never be underestimated.  So if your pantry is not stocked well with dried goods, may I suggest on your next shopping trip you purchase the following:  dried pinto, black, lima, white and any other beans that strike your fancy.  Along with lentils (any colors), barley, quinoa and cous cous. 

What is great about having such staples on hand is you always have something to cook - no excuses.  I promise preparing your own pinto beans from dried beans, for example, is far superior to anything that comes out of a can.  Also, you may find that buying dried products, especially if you can buy in bulk is highly cost effective.  Okay, enough preaching, let's cook some beans!

Best Pinto Beans

1 pound or about 4 cups dried pinto beans

1 yellow onion

2 dried bay leaves

1 teaspoon dried oregano

Sea Salt (to taste)

Fresh cracked black pepper (optional)

Begin by thoroughly washing beans and put in a large pot of cold water.  Soak beans overnight covered on the counter. Or, if you don't have time to soak, bring beans to a roaring boil and cook for 5 minutes.  Drain beans, dump water and return beans to pot.  Cover with 8 cups cold water.  Slice onion in half and add it to the pot along with the bay leaves and oregano.  DO NOT ADD SALT YET!!  

Cook on high until it reaches a boil.  Reduce heat to simmer and cook partially covered (just crock the pot lid to the side) for at least 2 hours, stirring occasionally.  Taste test a few beans for tenderness.  If the beans are not tender enough to your liking (this can happen when cooking at a very low temperature), continue cooking for another 30 minutes.  

By now your beans should be tender.  Drain beans, reserving adequate liquid to keep beans in a bath.  I like my beans to have some liquid.  If you prefer a dryer end product you can drain all liquid but keep in mind that is flavorful broth that would make a beautiful bean soup!  

Remove bay leaves and onion (they have done their job.  Now add your salt and pepper to taste.  Serve immediately and store unused portion in glass jars in refrigerator for up to one week.

Optional addition:  If you are not concerned about adding fat to this one pot wonder, after beans are cooked you may want to add a drizzle of olive or canola oil to give the beans added richness.  Similarly, you can "re-fry" cooked and cooled beans in a little oil and smash them for a refried bean texture.

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!

Quinoa "Turkey" Stuffing

3 small zucchinis

6 carrots

1 bunch celery

1 yellow onion

1 clove garlic

1 bunch curly parsley

2 Tablespoons olive oil

2 cups white quinoa (rinsed well)

3 "chicken" flavored buillion cubes

1 can "supeme turkey gravy" powder 

http://massel.com/products/gravies

6 cups Water

Sea salt and black pepper (to taste)

Begin by prepping carrots and celery by cleaning thoroughly and chopping into bite sized chunks, set aside.  Peel and finely mince onion and garlic, set aside.

Clean and chop parsley, set aside.  Rinse quinoa thoroughly in a fine mesh strainer, set aside.

In a large pot (stainless steel if possible) heat oil on medium heat.  Add carrots, celery and onion.  Saute for about 5 minutes, stirring occasionally.  Add zucchuni and garlic and continue stirring to incorporate.  Now add all seasonings, bouillion cubes and rinsed quinoa.  Add water 1 cup at a time and continue stirring to bring to a gentle boil.  Turn burner down to lowest heat, cover and cook for 15 minutes.  Remove from heat, add chopped parsely, stir once more, cover and allow to sit for another 10 minutes.  Now stir once more and taste test for seasoning level.  Scoop out mixture into a lightly oiled casserole dish. Serve immediately or refrigerate and reheat in a 350 degree F oven in a covered casserole dish.

Quick Cucumber Salad

1 large cucumber

1/4 red onion

2 medium carrots

2/3 cup white wine vinegar

2 teaspoons sugar

1/4 teaspoon sea salt

1/8 teaspoon pepper

1/4 bunch fresh cilantro and/or flat leaf parsely (optional)

Begin by peeling cucumber, slice lengthwise and remove seeds.   Slice lengthwise again and chop into 1/8 inch slices.  Add to 1 quart mason jar.  Peel and finely slice red onion (1/4 of one small red onion is plently).  Add to jar.  Peel carrots and chop into bite size pieces.  Add to jar.  Finely chop cilantro and/or parsely and add that in, if desired.  Lastly add vinegar, sugar, salt and pepper.  Secured lid tighly on jar and give it a good shake.  Allow sealed jar to sit for 15-20 minutes and shake once more prior to serving.  Makes a great topping on lettuce of choice for a quick and flavorful salad or enjoy on it's own.  Bon Appetit! 

Southern Style Smoky Greens

1 bunch Collard Greens

1 bunch Kale (any variety)

1 Tablespoon olive oil

1 yellow Onion

2 medium Carrots

2 stalks Celery

8 cups Vegetable Broth

2 Tablespoons Brown Sugar

4 teaspoons White Wine Vinegar

1 teaspoon Sea Salt

1/2 teaspoon Black Pepper

1 teaspoon Liquid Smoke

1 cup cooked Hominy (optional)

Thoroughly wash Collards and Kale and remove leaves from thick woody stems.  Rough chop leaves into large bite size peices.  Set aside.  Dice onion, celery and carrots into 1/8 inch chunks.  Set aside.  Place a large stock pot over medium low heat and add oil.  Add carrots, celery and onion and saute until translucent, stirring occasionally so it does not burn.  

Add greens, vinegar, liquid smoke, salt and pepper and stir to combine.  Add hominy (if using) and add broth slowly.   Give it another stir.  Turn heat to lowest setting and allow to cook covered for 2 to 6 hours, stirring occasionally.  Taste test for seasoning level.  If you prefer your greens sweeter, add another pinch of brown sugar.  Serve immediately and refrigerate unused portion in a tightly closed glass vessel.  Enjoy within 5 days of preparation or freeze unused portion for up to 3 months.

4 The Love of Spuds

2 Russets

2 Red Skins

2 Sweet Potatoes (white flesh)

2 Yams (red flesh)

1/8 cup canola or olive oil

6 cloves Garlic (or more!)

1 sprig fresh Rosemary

Peel potatoes and chop into medium sized cubes.  Place in a large vessel of water for 30 minutes or up to 24 hours.

Whack garlic cloves with back of knife to easily remove skins.  Set aside.  Remove rosemary off of stems and chop roughly. Set aside with garlic in a large bowl and add oil.  Preheat oven to 400 degrees F.

Drain potatoes and dry well with paper towels or a clean lint-free dish cloth.  Add potatoes to oil and herb mixture.  Add a generous amount of salt and pepper and toss to coat potatoes thoroughly.  Place a peice of parchment paper on your largest baking dish such as a cookie sheet or casserole dish.  Spread potatoes out on parchment in one even layer.  Bake for 40-50 minutes until potatoes are golden and crisp.  Enjoy!

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.