My birthday was Sunday and the Super Bowl was Sunday. My contribution to the party was dessert hummus.
I stumbled on these recipes. And I have every intention of making them again. I tried the chocolate chip cookie dough and the chocolate fudge brownie; both were divine. Next stop, the peanut butter.
Chocolate Chip Cookie Dough Dessert Hummus
INGREDIENTS:
1 C. cooked great northern (white) beans
2 T. almond butter
2 1/2 t. vanilla
3 T. honey (or agave)
sprinkle of salt
sprinkle of cinnamon (optional, but add it)
1/4 C. chocolate chips
PREPARATION:
Add all ingredients except chocolate chips to food processor and blend until smooth. Stir in chocolate chips, chill and serve with fruit, pretzels, etc.
Chocolate Fudge Brownie Batter Dessert Hummus
INGREDIENTS:
1 C. cooked great northern (white) beans
2 T. almond butter
2 t. vanilla
5 T. honey (or agave)
1/4 C. cooked sweet potato (or squash or pumpkin)
1/4 C. cocoa
sprinkle of salt
PREPARATION:
Add all ingredients to food processor and blend until smooth. Chill and serve with fruit, pretzels, etc.
Peanut Butter Dessert Hummus:
INGREDIENTS:
1 C. cooked great northern (white) beans
1/3 C. natural peanut butter
2 t. vanilla
1/4 C. honey (or agave)
1/4 C. cooked sweet potato (or squash or pumpkin)
sprinkle of salt
PREPARATION:
Add all ingredients to food processor and blend until smooth. Chill and serve with fruit, pretzels, etc.
I was just thinking, you could add chocolate chips to the brownie batter and the peanut butter or maybe cocoa to the peanut butter. Oh, the choices!!!
***I found these recipes here: Nourishing Flourishing
Showing posts with label Vegetarian recipe. Show all posts
Showing posts with label Vegetarian recipe. Show all posts
Monday, February 6, 2012
Thursday, November 10, 2011
What's For Dinner?
I was contemplating dinner one night this week when this recipe popped up in my email. I had most all the ingredients except the broccoli and rice vinegar. Thankfully there was a Kroger nearby.
This was so tasty and light and easy to make.
Peanut Sauce with Tofu and Broccoli:
INGREDIENTS:
1 block extra-firm tofu, pressed, cut into squares
1 T. canola oil
2 t. soy sauce
2 t. mirin
1 head of broccoli florets, steamed
1 carrot, peeled and shredded
Peanuts, crushed (optional)
1 C. dry brown rice
Peanut dressing:
1/4 C. peanut butter
1/4 C. water
1 T. sugar
1 T. soy sauce
1 T. seasoned rice vinegar
1 t. hot chili oil (optional)
1 pinch salt
Start cooking your rice. Mix sauce ingredients until smooth and set aside.
Pan fry tofu in the oil over high heat until browned on both sides. Drain and return to hot pan (turn off the heat). Mix soy sauce and mirin together and pour over tofu, mixing well. It will form a glaze.
Plate rice, add broccoli, tofu, carrot and crushed peanuts. Drizzle with sauce and serve.
***Here is where I got the recipe: Made Just Right.
This was so tasty and light and easy to make.
Peanut Sauce with Tofu and Broccoli:
INGREDIENTS:
1 block extra-firm tofu, pressed, cut into squares
1 T. canola oil
2 t. soy sauce
2 t. mirin
1 head of broccoli florets, steamed
1 carrot, peeled and shredded
Peanuts, crushed (optional)
1 C. dry brown rice
Peanut dressing:
1/4 C. peanut butter
1/4 C. water
1 T. sugar
1 T. soy sauce
1 T. seasoned rice vinegar
1 t. hot chili oil (optional)
1 pinch salt
Start cooking your rice. Mix sauce ingredients until smooth and set aside.
Pan fry tofu in the oil over high heat until browned on both sides. Drain and return to hot pan (turn off the heat). Mix soy sauce and mirin together and pour over tofu, mixing well. It will form a glaze.
Plate rice, add broccoli, tofu, carrot and crushed peanuts. Drizzle with sauce and serve.
***Here is where I got the recipe: Made Just Right.
Monday, June 13, 2011
Cherry Pizza! Refreshing!
I found this recipe in the most recent issue of Ready Made (June/July 2011). And it just so happens that I have a couple pounds of cherries in my freezer. I modified the original recipe (found here) and boy howdy, was it good!
Cherry Pizza
INGREDIENTS:
One pizza crust
5 oz. goat cheese
1 T. chopped chives
1 T. parsley
Salt and pepper, pinch of each
1 T. chopped sweet onion
1 C. pitted cherries
1 C. arugula
Handful fresh basil
1 T. honey
PREPARATION:
Preheat oven to 425 degrees. I had a pizza crust leftover from my Bob's Red Mill Gluten-free Pizza Crust mix that I bought on sale. Otherwise, I would have pre-made my own crust or maybe used one from the grocery.
Mix the goat cheese, chives, parsley, salt and pepper in a bowl (or used food processor). Spread on pizza crust. Top with onion and cherries. Bake for 10 minutes. Removed from oven and top with arugula, basil and honey. Done! And delicious!
***Ready Made suggested substituting the mascarpone in the original recipe with goat cheese; that's where I got the idea. Their recipe actually includes the pizza crust and it makes two pizzas. Mine makes one. I could find shallots at Publix (as the original recipe calls for) so I used a little bit of sweet onion instead.
Cherry Pizza
INGREDIENTS:
One pizza crust
5 oz. goat cheese
1 T. chopped chives
1 T. parsley
Salt and pepper, pinch of each
1 T. chopped sweet onion
1 C. pitted cherries
1 C. arugula
Handful fresh basil
1 T. honey
PREPARATION:
Preheat oven to 425 degrees. I had a pizza crust leftover from my Bob's Red Mill Gluten-free Pizza Crust mix that I bought on sale. Otherwise, I would have pre-made my own crust or maybe used one from the grocery.
Mix the goat cheese, chives, parsley, salt and pepper in a bowl (or used food processor). Spread on pizza crust. Top with onion and cherries. Bake for 10 minutes. Removed from oven and top with arugula, basil and honey. Done! And delicious!
***Ready Made suggested substituting the mascarpone in the original recipe with goat cheese; that's where I got the idea. Their recipe actually includes the pizza crust and it makes two pizzas. Mine makes one. I could find shallots at Publix (as the original recipe calls for) so I used a little bit of sweet onion instead.
Chocolate Hummus?
I like chocolate. I like hummus. But together? Chocolate hummus? I'm skeptical but always up for an adventure.
You can read more about chocolate hummus here: [Fit To The Finish website]
Of course, when I get to this recipe idea, I'll post my results here.
In the meantime, chocolate hummus recipe here: [Recipe]
You can read more about chocolate hummus here: [Fit To The Finish website]
Of course, when I get to this recipe idea, I'll post my results here.
In the meantime, chocolate hummus recipe here: [Recipe]
Monday, June 6, 2011
Tomato Walnut Basil Pasta
My friends Kristin and Eric made this sauce while I was visiting them in Boston recently.
This recipe comes from the "Oh She Glows" blog, the home of many delicious vegan recipes.
This is so easy to make that I could go without buying another jar of tomato pasta sauce.
Tomato Walnut Basil Pasta
Yield: 3.5 cups sauce
INGREDIENTS:
One 28oz can crushed tomatoes
2 T. extra virgin olive oil
1/2 medium onion, diced (1 C. diced)
3 garlic cloves, minced
1 t. dried oregano
Pinch red pepper flakes
1/2 C. packed fresh basil leaves (one package of basil, like Jacob's Farm Organic)
1 t. kosher salt, or to taste
Freshly ground black pepper, to taste
1/2 C. nutritional yeast
2 large handfuls spinach, roughly chopped
1/2-3/4 C. walnuts, roughly chopped
Pasta of your choice
DIRECTIONS:
Chop onion and garlic. In a large skillet, heat olive oil. Add the onion and cook over low-medium heat for about five minutes. Add minced garlic and cook on low for another 4-5 minutes until the onion is translucent. Add oregano, red pepper flakes, salt and black pepper. Stir well. Cook on low for a few minutes. Add crushed tomatoes, chopped basil and nutritional yeast. Stir. Bring to a low boil and then simmer on low for about five minutes. Start the pasta. Stir in chopped walnuts and spinach. Cook for about 10 minutes on med-low. Serve over pasta and garnish with basil leaves and additional walnuts.
Makes about 3.5 cups sauce (equivalent to one jar of pasta sauce plus a serving).
This recipe comes from the "Oh She Glows" blog, the home of many delicious vegan recipes.
This is so easy to make that I could go without buying another jar of tomato pasta sauce.
 |
| My version |
Tomato Walnut Basil Pasta
Yield: 3.5 cups sauce
INGREDIENTS:
One 28oz can crushed tomatoes
2 T. extra virgin olive oil
1/2 medium onion, diced (1 C. diced)
3 garlic cloves, minced
1 t. dried oregano
Pinch red pepper flakes
1/2 C. packed fresh basil leaves (one package of basil, like Jacob's Farm Organic)
1 t. kosher salt, or to taste
Freshly ground black pepper, to taste
1/2 C. nutritional yeast
2 large handfuls spinach, roughly chopped
1/2-3/4 C. walnuts, roughly chopped
Pasta of your choice
DIRECTIONS:
Chop onion and garlic. In a large skillet, heat olive oil. Add the onion and cook over low-medium heat for about five minutes. Add minced garlic and cook on low for another 4-5 minutes until the onion is translucent. Add oregano, red pepper flakes, salt and black pepper. Stir well. Cook on low for a few minutes. Add crushed tomatoes, chopped basil and nutritional yeast. Stir. Bring to a low boil and then simmer on low for about five minutes. Start the pasta. Stir in chopped walnuts and spinach. Cook for about 10 minutes on med-low. Serve over pasta and garnish with basil leaves and additional walnuts.
Makes about 3.5 cups sauce (equivalent to one jar of pasta sauce plus a serving).
Monday, February 21, 2011
Spicy Thai Tofu with Red Bell Peppers and Peanuts
I recently downloaded the Epicurious app on my Droid. The thing is so handy; you can search for any kind of dish by ingredients, etc. and then create a shopping list.
So I found this recipe based on my search for tofu and vegetarian. And it is delicious! And really easy!
Spicy Thai Tofu with Red Bell Peppers and Peanuts
INGREDIENTS:
1/3 C. olive oil
2 large red bell peppers, seeded, thinly sliced
3 T. minced peeled fresh ginger
3 large garlic cloves, finely chopped
1 14-to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes
3 green onions, thinly sliced on diagonal
3 T. soy sauce
2 T. fresh lime juice
1/2-3/4 t. dried crushed red pepper
1 6-oz bag baby spinach leaves
1/3 C. chopped fresh basil
1/3 C. lightly salted roasted peanuts
PREPARATION:
Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; saute until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.
So I found this recipe based on my search for tofu and vegetarian. And it is delicious! And really easy!
 |
| My version |
Spicy Thai Tofu with Red Bell Peppers and Peanuts
INGREDIENTS:
1/3 C. olive oil
2 large red bell peppers, seeded, thinly sliced
3 T. minced peeled fresh ginger
3 large garlic cloves, finely chopped
1 14-to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes
3 green onions, thinly sliced on diagonal
3 T. soy sauce
2 T. fresh lime juice
1/2-3/4 t. dried crushed red pepper
1 6-oz bag baby spinach leaves
1/3 C. chopped fresh basil
1/3 C. lightly salted roasted peanuts
PREPARATION:
Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; saute until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.
Sunday, February 6, 2011
Vegan Red Velvet Cake
If you hadn't heard, I'm addicted to anything red velvet nowadays. So for my birthday I decided to make a red velvet cake. I asked my mom for her recipe but discovered that it contained shortening. The only shortening I found in my pantry was made from vegetable oils and meat fats; not something this vegetarian wanted in her birthday cake. I searched for vegan recipe online and found this one. It turned out perfectly delicious.
Vegan Red Velvet Cake with Buttercream Frosting
INGREDIENTS:
For Cake Batter:
3 1/2 C. unbleached all-purpose flour
1 1/2 C. granulated sugar
2 t. baking soda
1 t. salt
2 t. cocoa powder
2 C. nondairy milk (soy, rice, almond, hazelnut, hemp, or oat)
2/3 C. canola oil
3 T. red food coloring
2 T. distilled white vinegar
2 t. vanilla extract
For Buttercream Frosting:
1/2 C. nondairy, nonhydrogenated butter (such as Earth Balance), at room temperature
3 C. powdered sugar
3 T. nondairy milk (soy, rice, almond, hazelnut, hemp, or oat) or water
1 t. vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F. Lightly grease one 9x13-inch pan (or two 8-inch round cake pans).
To make the batter, in a large bowl, combine flour, sugar, baking soda, salt and cocoa powder. Create a well in the center, and add milk, oil, food coloring, vinegar and vanilla, and mix until thoroughly combined.
Bake for about 35 minutes. When the cakes pull away from the side of the pans and a toothpick inserted into the center of each comes out clean, they are ready. Let cool completely before frosting.
To make the frosting, with an electric mixer, cream butter until it is smooth and begins to fluff. With the mixer on low speed, alternately add powdered sugar and milk. Add vanilla to finish and mix.
***The use of dairy milk and/or butter in the recipe will work but negates the vegan part.
This recipe comes from The Daily Green; find it here.
Vegan Red Velvet Cake with Buttercream Frosting
INGREDIENTS:
For Cake Batter:
3 1/2 C. unbleached all-purpose flour
1 1/2 C. granulated sugar
2 t. baking soda
1 t. salt
2 t. cocoa powder
2 C. nondairy milk (soy, rice, almond, hazelnut, hemp, or oat)
2/3 C. canola oil
3 T. red food coloring
2 T. distilled white vinegar
2 t. vanilla extract
For Buttercream Frosting:
1/2 C. nondairy, nonhydrogenated butter (such as Earth Balance), at room temperature
3 C. powdered sugar
3 T. nondairy milk (soy, rice, almond, hazelnut, hemp, or oat) or water
1 t. vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F. Lightly grease one 9x13-inch pan (or two 8-inch round cake pans).
To make the batter, in a large bowl, combine flour, sugar, baking soda, salt and cocoa powder. Create a well in the center, and add milk, oil, food coloring, vinegar and vanilla, and mix until thoroughly combined.
Bake for about 35 minutes. When the cakes pull away from the side of the pans and a toothpick inserted into the center of each comes out clean, they are ready. Let cool completely before frosting.
To make the frosting, with an electric mixer, cream butter until it is smooth and begins to fluff. With the mixer on low speed, alternately add powdered sugar and milk. Add vanilla to finish and mix.
***The use of dairy milk and/or butter in the recipe will work but negates the vegan part.
This recipe comes from The Daily Green; find it here.
Tuesday, February 1, 2011
Curried Lentil Soup
I just made this...and now I can't wait to eat this. I found this recipe on Bon Appetit's website as a top vegetarian recipe from 2010. I have a feeling it will get better with age, as many curries do.
CURRIED LENTIL SOUP:
Ingredients:
3 T. olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 T. (or more) curry powder
1 C. French green lentils
4 1/4 C. (or more) water, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
1 T. fresh lemon juice
2 T. (1/4 stick) butter (I used Earth Balance)
2 green onions, thinly sliced
1 lemon, cut into 6 wedges
Preparation:
Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD Soup can be made up to 1 day ahead.
Cool, cover, and refrigerate. Rewarm before continuing. Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
CURRIED LENTIL SOUP:
Ingredients:
3 T. olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 T. (or more) curry powder
1 C. French green lentils
4 1/4 C. (or more) water, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
1 T. fresh lemon juice
2 T. (1/4 stick) butter (I used Earth Balance)
2 green onions, thinly sliced
1 lemon, cut into 6 wedges
Preparation:
Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD Soup can be made up to 1 day ahead.
Cool, cover, and refrigerate. Rewarm before continuing. Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
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