Garlic & Rosemary Hummus

I like to mix up my beans when making hummus to get that smooth silky texture. I made this last week and everyone at work had it polished off in one day!!!! To me, that's a win!

• 1 can cannellini beans, drained and rinsed
• 1 can garbanzo beans, drained and rinsed
• 5 cloves garlic, quartered
• 2 tablespoons olive oil
• 2 tablespoons tahini
• 1 tablespoon rosemary (and a small sprig for garnish - I didn't have leftover)
• 2 tablespoons lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder

 

Combine all ingredients in a food processor and blend until smooth (I added about 1/4 cups water since my hummus was so thick).

Drizzle with extra olive oil and/or lemon juice before serving. Serve with celery sticks, crackers, sliced carrots, pita chips, etc. You can also use this in place of mayo in a sandwich or wrap.
Enjoy!

Miso Soup

This recipe is based on one I found on the web that I cannot relocated now for the life of me. I made a few changes and this is my version. This is very flavorful and filling.

• 1 tablespoon olive oil, divided
• 1 package extra firm tofu, diced
• 1 teaspoon black pepper
• 1 large Vidalia onion, chopped
• 3 carrots, chopped
• 4 large cloves garlic, chopped finely
• 1 tablespoon turmeric
• 1/2 cup sliced mushrooms
• 1/2 cup dry quinoa, rinsed
• 2 cups vegetable broth
• 2 cups water
• 1 bunch kale, leaves only, chopped
• 1/4 cup or so white miso
• 1 red bell pepper, chopped
• 3 scallions, chopped

Preheat the broiler. Pour 2 teaspoons olive oil on a baking sheet and add teh tofu. use your hands to evenly distribute the oil on the pan and on the tofu. Sprinkle on black pepper. Place under broiler.

Place a large pot over medium heat. Add remaining olive oil, when oil is not add onions and carrots. Saute, stirring often until veggies are tender, aobut 5 minutes.

Add the garlic, turmeric and mushrooms, stir.

Add the quinoa, broth and water, turn the heat to medium-high, cover and simmer for 15 minutes.

After 15 minutes remove tofu from broiler. It should be nice and brown on top and bottom.

Add the kale and tofu to the soup. Reduce heat to medium, cover and cook about 3 minutes.

Remove from heat and add the peppers and scallions.

I add 3/4 tablespoon miso to the soup bowl and add a little soup broth. Dissolve the miso well, then add the soup to the bowl and serve. I served vegetable spring rolls with the soup.

Tacos

Last weekend I wanted some tacos, so I looked around the frig and pantry and had everything to make these simple tacos. These are pretty basic - I love that about them, not too many flavors competing with each other. Feel free to add some cilantro, guac, whatever you have around the house.

1 package Gardein Beefless Tips
1 recipe Pico
1 recipe pickled red onions
corn tortillas (small ones)
lime juice
1 recipe Taco Seasoning

While you make the pico and onions place the beefless tips on the counter to slightly thaw. Cut each tip in half and put in a nonstick skillet to brown.

Add taco seasoning and about 3 tablespoons water. Stir well and cook until heated all the way through.

Heat tortillas in non-stick skillet about 8 seconds per side, just to make them soft so they don't break when you fold them. Put beefless tips, pico and onions in warmed tortilla and enjoy!

 

Chick'n & Broccoli in Hot Garlic Sauce

I order mixed veggies in Garlic Sauce at the local Chinese Restaurant all the time. I saw this recipe over at Spicy Treats and decided to double the sauce and add Gardein Chick'n Scallopini to make it an entire meal. You could serve it over rice or curly noodles - but I didn't, maybe next time. Oh yeah! There will be a next time!

Ingredients

• 2 medium broccoli crowns (cut into bite sized florets)
• 1/4 large red onion, sliced
• 4 cloves garlic, chopped
• 2 Gardein Chick'n Scallopini, slightly thawed and sliced
• 1 tablespoon olive oil

For Sauce

• 2 tablespoons soy sauce
• 6 tablespoons Chilli Garlic Sauce (I like hot, if you aren't use less)
• 1 1/2 tablespoons ketchup
• 1 tablespoon rice vinegar
• 2 tablespoons corn starch
• 3/4 cup cold water

 

  In a small bowl add all the sauce ingredients, mix well and set aside.

Wash and cut broccoli in to small florets, slice the onions and set aside. 

 
Heat oil in a skillet, add onions and garlic and stir fry for a minute.

Cut each chick'n piece in half and then slice into strips.

Add chicken to skillet and mix well. Cook for 2-3 minutes til chick'n starts to brown.

Add broccoli, stir fry for 2-3 minutes. (I added 1-2 tablespoons water and covered the skillet to help the broccoli steam.)

Stir the sauce and add it to the skillet. Stir-fry - stirring frequently utnil the sauce is thick and glossy.

Serve hot. Next time I'm going to serve this over some rice.

Enjoy!

Mexican Lasagna

Remember those Crockpot Refried Beans I made last post? This was the reason I started that endeavor. These beans were really delicious and can be made adjusted to your taste with more or less jalapenos. After I had them ready to go I made this Mexican Lasagna or Mexican Casserole whatever you want to call it. I call it YUMMY and a make again!

• 1 large bell pepper, chopped (I had green so that's what I used)
• 1 jalapeño pepper, chopped
• 3 cloves garlic, minced
• 1 large onion, chopped
• 18 corn tortillas
• 3 cups (28 ounces) refried beans
• 2 roma tomatoes, diced
• 1 packageTofurky Chorizo
• 1 cup salsa
• 1 can enchilada sauce
• sliced black olives (optional)
• Garnishes: shredded lettuce, avocado, vegan cheese, extra salsa, vegan sour cream, olives, jalapenos

In a non-stick skillet with 1tablespoon water, sauté the peppers, garlic, and onion for about 3 minutes, or until softened. Set aside.  (I don't know what happened to the pic! Sorry.

Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (I tried to cut them to fit the pan but you'll see in the other layers I just used 6 tortillas per layer after that). Make sure you cover the entire bottom of the pan.

Spread half of the refried beans evenly over the tortillas.

Cover the refried beans with half of the pepper-onion mixture.

Add half of the tomatoes.

Sprinkle on half of the chorizo.

 

Add another layer of tortillas.

another layer of beans.

The remaining sauteed veggies.

The rest of the tomatoes.

Sprinkle over the remaining chorizo. Spread the cup of salsa over this layer.

Cover with a final layer of tortillas.

Pour the enchilada sauce over the top.

Spinkle with black olives (if desired).

Cover with foil and bake for about 30 minutes at 375 or until hot throughout.

Let rest for about 10 minutes for easier serving. I garnished these with shredded lettuce, Toffuti sour cream and sliced avocado.

Enjoy!

Crockpot Refried Beans

I loved these beans, I was going to make a Mexican Lasagna (look for that post later in the week) and I had a sack of pinto beans in the pantry. I've been trying to buy less canned stuff and dried beans are just so economical - you just have to plan ahead for the soaking. Well these don't require soaking just a long cook time. Make these you can use them in the lasagna recipe, make tacos, quesadillas, taquitos, tostadas, etc.

• 1 sweet onion, peeled and quartered
• 1 package dry pinto beans, rinsed
• 1 fresh jalapeno pepper, seeded and chopped (I didn't have fresh so I used 1/2 a can of chopped)
• 2 cloves garlic, chopped
• 5 teaspoons salt
• 2 teaspoons fresh ground black pepper
• 1/2 teaspoon ground cumin, optional
• 9 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. 

Pour in the water and stir to combine. 

Cook on high for 8 hours. Once the beans have cooked, strain them, and reserve the liquid. 

Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. Enjoy!