roasted red pepper hummus
I threw this photo on FB and had some requests for the recipe; It makes me giggle because it's kind of a non-recipe dish and goes like this...
What's in the fridge? What's in the garden? Great! That's what we're eating.
We eat this way a lot, everything in one pot/pan or sheet, short time in front of the stove, and it's delicious.
For this meal, we used a combo of sweet potatoes, bell peppers, snow peas, onions Japanese mustard, Russian kale, and broccoli spiced with turmeric, paprika, asafetida, and black mustard seeds all sauteed together and then finished the veggies with homemade roasted red bell pepper hummus and fresh basil. When you try it go for your favorite organic vegetables and the spices you love!
Now, the one thing that kicks this casual and relatively simple meal up a notch is the homemade hummus. About a year ago we gave up on the store-bought stuff and found that hummus made at home is easy, and you can make it to the exact taste and texture you like.
Roasted Red Pepper Hummus Terra Style
Tried to be as specific as possible but "Terra style" as done by my husband
is really done by feel,and varies a little each time.
2 cans worth of garbanzo beans*
2 TBS tahini
2-3 TBS olive oil
3 roasted garlic cloves
2 roasted red bell peppers skinned and seeded**
Juice of one whole lemon
salt and pepper to taste
Throw into a food processor and blend until smooth ***. Keeps for about a week in the fridge. This makes a fairly large batch becuase we eat it with eggs, on sandwiches and as a snack to name a few uses. You can 1/2 the recipe if you won't be using as much.
Some things to note
* We most often used dried beans, they are cheaper especially when buying organic. If you want to try this, soak them overnight, and then boil on the stovetop with 1/2 TBS of baking soda. The baking soda helps the beans break down more quickly so that they blend smoothly. Cool before using in the hummus. Prepping them this way makes them less gassy too. If you are using the canned variety rinse them thoroughly.
** If prepping the peppers yourself seems intimidating you can buy them pre-roasted, but his will up the price of the finished product. You can find them in organic which I recommend because peppers on the dirty dozen list.
***As far as texture goes, you can adjust by altering the olive oil content, or reserving some of the bean water if you used dried and adding in small increments until you get exactly the texture you desire.
I went a little wild testing some vegan cookie recipes this weekend.
I am after all hosting Christmas eve this year and I love cookies, so I wanted to make sure I was properly prepped to do some killer entertaining, enjoy some treats and adhere to my plant-based intentions.
I had posted about being disappointed in myself over Thanksgiving, because I let the circumstances and my fear of not belonging take over my food decision making.
I vowed the next holiday would be on my terms, while still including everyone.
So on to the Cookies!
Vegan SuGar Cookies
These were awesomely easy, we refrigerated the dough for about an hour before rolling it out.
I would probably add a little vegan butter to the icing next time.
As is, the icing was great for a drizzle, but the flavor was a bit flat. I guess I just prefer a creamier frosting.
Totally kid friendly. K helped me from start to finish.
Vegan Molasses-Spice cookies
These are my favorite!
They are super spicy and chewy, and smell like Christmas.
Perfect for getting into that Holiday state of mind.
1 Preheat oven to 350°F. Vigorously whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, allspice in a bowl and set aside.
2 Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.
3 Add dry ingredients and beat at low speed until just combined, about 30 seconds. Dough is pretty sticky
4 Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.
5 Bake until the outer edges of the cookies begin to set and centers are soft and puffy, about 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks . (We did 13 minutes and they were great!)
Note: do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry.
Poblano Cashew Nut Cheese and self sabotage
My Journey into the world of plant based has been an amazing and challenging adventure. My intention was to do the best I can, learn as much as possible and have fun with it.
But guess what? I practically fell to pieces over Thanksgiving, because of the butter and cream that was in EVERYTHING. I knew in advance that I was going to partake in the crab legs, but was sure I would stay plant based everywhere else...
I caved, not necessarily because I was craving the old family favorites, but because I was afraid of losing belonging in my family tribe. I didn't want to stand out or be the Thanksgiving pain in the ass, who changed all the recipes to suit my needs. I totally veered off the my path to fit in. I felt out of integrity, and I got real judge-y on myself. But, oh how important it was for me to belong. This is a human condition though. I am not alone. We are hard wired to conform, at one time in history, our survival depended on it.
This is a super common catalyst for self sabotage, that shows up in social engagements., gatherings, and celebrations of all kinds. You know when Great Aunt Sally singles you out...
"Your so tiny, your wasting away, why are you eating like a bird?"
"Here have a double helping of my famous mashed potatoes, a cup of gravy, and make sure to eat all, so you don't hurt my feelings."
Well I can't say that the discomfort of standing out and being different when it comes to your health won't go away. However, you can begin to practice:
The answer to your prayers... Be the most popular chef at your next holiday party!
Poblano Cashew Nut Cheese
1 generous C. of cashews, soaked for 4-24 hours and rinsed
2 TBS nutritional yeast
2 TBS fresh squeezed lemon juice
1 roasted garlic clove
1/4-3/4 inch slice roasted onion adjust to taste
1/2-1 roasted poblano pepper, seeds, and outer film removed
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
1/4 C water, adjust for desired consistency
Pulse in a food processor, vitamix works too
Will keep for 6 days refrigerated in an airtight container.
Enjoy, this is amazing mixed with rice or pasta too.
Connect with me for more tips to recognize and defeat self sabotage, yummy recipes, and killer support so you can reclaim, and prioritize your bad ass self, and have the health and relationships you've dreamed about. Here's to owning it!