Saturday, February 11, 2017

Buffalo Hummus

1 can of chickpeas, drained, rinsed and peeled
2 Tb Frank's Red Hot
1 Tb olive oil
2 Tb fresh lemon juice
2 Tb tahini
1 large clove of garlic
1/2 tsp smoked paprika
1/2 tsp sea salt
2 Tb water

If you want really smooth, creamy hummus, you need to peel those chickpeas.  Consider it a meditation :)  Toss everything into the food processor and whirl for 2-3 minutes, stopping occasionally to scrape down the sides.  Adjust seasonings to taste and enjoy!

Tuesday, January 24, 2017

Creamy Garlic Poppyseed Dressing

An easy, versatile dressing for salads.  Also nice swirled into some vegetable soup or used as a dip for veggies.

1/2 cup cashews, boiled for 8 minutes
1/3 cup poppy seeds, soaked in 1/2 cup water for 30 minutes (use the soaking water too)
1/4-1/2 cup olive oil
2 cloves garlic
1/2-1 tsp salt (I used celtic grey salt)
fresh cracked pepper
1/4 tsp dry mustard
4 Tb lemon juice
1 tsp apple cider vinegar
1/2 tsp dry oregano

Blend all ingredients in a blender. 

Saturday, December 17, 2016


Skordalia is a delicious Greek spread that is wonderful spread on toasted pita or spanakopita,  put in wraps, or eaten with chips.

2 russet potatos peeled and chopped  (about 1 pound)
1 tsp kosher salt
8 medium cloves of garlic, minced
3/4 cup almonds (I use sliced almonds but you can also use blanched whole almonds)
1/2 cup extra virgin olive oil
3 Tb freshly squeezed lemon juice
freshly ground pepper to taste
minced flat leaf parsley for garnish

Put potatoes in a medium saucepan and cover with a couple of inches of water.  Bring to a boil and simmer until potatoes are very soft.  Strain the potatoes over a bowl and save the potato cooking water.  Put the potatoes in a large bowl and mash well.

In a blender, combine the garlic, almonds, and oil and puree to a smooth paste.  Mix the garlic mixture with the potatoes.  Add the 1 tsp of kosher salt, lemon juice, and black pepper.  Taste and add more pepper, salt or lemon juice if you like.  Add some of the potato cooking water to get it to the desired consistency.  Sprinkle with parsley before serving.

This tastes better if it is left to sit for a few hours or overnight in the refrigerator.  

Saturday, December 10, 2016

Potato and Spinach Curry

 For: 4 people

  1. Boil potatoes in large pot until tender, about 15 minutes. Drain water into a bowl and save.  Set water and potatoes aside.
  2. Heat oil in a large saucepan on medium-high heat, add cumin seeds until sizzling. Add onions and cook until soft, about 3 minutes.
  3. Add garlic and ginger and cook for another minute, stirring constantly
  4. Add coriander, cumin, turmeric, paprika.
  5. Stir in spinach and tomatoes and cook stirring until wilted, about 2 minutes.
  6. Season with salt. Add potatoes and stir occasionally for flavors to blend, about 3 minutes.
  7. Add some potato cooking water to make a sauce.

Tuesday, September 20, 2016

Chocolate Espresso Pie

1.5 cups chocolate cookie crumbs (1.5 rows of Newman's Own chocolate sandwich cookies)
2 Tb Earth Balance, melted
2 cups vegan chocolate chips
1.5 tsp instant espresso powder mixed with 1/3 cup warm water
1/4 cup almond milk
1 - 12 oz package of Mori-Nu silken tofu ( see here), drain excess liquid from pkg
1 tsp vanilla
1 Tb agave nectar

1. Preheat oven to 350 F.  Spray a 9 inch pie plate with cooking spray. 

2. Crush cookie crumbs into a fine powder and measure out.  I do this in the food processor.  Save extra crumbs for sprinkling on top of pie.  Mix measured crumbs with melted Earth Balance.  Press mixture evenly into pie plate and bake for 10 minutes.  Let cool.

3. Mix the chocolate chips, espresso mixture and almond milk.  Microwave until chocolate chips are melted.  About 1 minute.  Mix until smooth.

4. In a food processor or blender, combine the tofu, melted chocolate mixture, vanilla and agave nectar.  Liquify until completely smooth.  Scrape down sides as necessary.

5.  Pour chocolate mixture into the cooled pie crust and sprinkle with extra cookie crumbs. Cover with plastic wrap.  Let chill in the fridge for 2-3 hours. 

Saturday, September 17, 2016

Easy Vegan Pesto

I love pesto.  Its great as a sandwich spread and with pasta dishes.

Easy Vegan Pesto

2 cups tightly packed fresh basil leaves
1/2 cup walnuts, pine nuts, almonds or pecans (I used walnuts)
2 large cloves garlic, chopped
1/3 cup extra virgin olive oil (evoo)
1 tsp kosher salt or to taste
couple of grinds of fresh pepper
3 Tb nutritional yeast (nooch)
1 Tb fresh lemon juice

Place basil, nuts, and garlic in the food processor.  Pulse to combine until coarsely ground.   Turn on motor and add evoo in a thin stream through the feed tube.  Turn off and add salt, pepper, nooch and lemon juice.  Pulse to combine.  Taste and adjust seasonings. 

This recipe is based on this one here.

Tuesday, September 6, 2016

Blueberry Coconut Muffins with Streusel

This was my first time trying aquafaba.  It worked great!

1 cup vegan sour cream
1/2 cup sugar
1/2 cup unsweetened applesauce
1/3 cup aquafaba (liquid from a can of beans)
1 tsp vanilla extract
2 Tb almond milk or vegan milk of choice
1 and 3/4 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/8 tsp nutmeg
1 cup blueberries
1/2 cup dried unsweetened coconut

Steusel Topping
2 Tb vegan butter (earth balance)
3 Tb all purpose flour
1/4 tsp cinnamon
1/4 cup packed brown sugar

Preheat oven to 350 F.  Grease a 12 cup muffin tin or line with cupcake liners.   In a large bowl add the sour cream, sugar, applesauce, aquafaba, vanilla and milk.  Mix until smooth.  Add in the flour, baking soda, baking powder, cinnamon, and nutmeg.  Fold gently until just combined.  Add in blueberries and coconut.  Use an ice-cream scoop and fill the muffin tin.

Mix the streusel topping ingredients with a fork until crumbly.  Sprinkle on top of the muffins.  Bake for 20-22 minutes until a knife inserted in the center comes out clean.

I based this recipe on this one.