Kale Hummus

While most of the world was dreaming of royal wedding events and blissful after parties, my mind was engrossed with hummus. That’s right; I could not care less about the royals, their wedding or anything else- because I had hummus on the brain. I wanted a hearty earthy hummus that I could use a sandwich spread with some tomatoes, sprouts and so on. After some tinkering with the food processor, spice rack and nearly expires vegetables, this is what I came up with:

Kale Hummus

1 can chickpeas (liquid reserved)

2 tbs tahini

2 tbs Olive Oil

¼ cup of chickpea water

1 tbs cumin

1 tsp curry powder (mild)

¼ cup of sundried tomatoes (not the ones in oil)

6 large kale leaves

Salt and pepper to taste.

In the bowl of your food processor, mix the chickpeas, tahini, water, spices and pulse until creamy. Let that mixture sit while you work on the kale. Start by boiling a pot of water. Cut the leaves from the kale stem (I hold the stem and cut downward). When you have all the leaves, add it to the boiling water. Let it boil for about 3 minutes. Once slightly tender and bright green, drain and add to an ice bath to stop the cooking. Next drain the kale and squeeze all of the water out, the kale should look like a tennis ball! Add the kale and sundried tomatoes to the mixture and pulse. Once well incorporated, you’re done!

This is great as a sandwich spread, general dip, or the base of a falafel ball. Experiment and Enjoy!

Vegan Coconut Cake

To me, nothing says Easter time treats like a thick slice of coconut cake! I made this cake for Easter 2011 and it turned out AMAZING, sort of. This cake ended up on the floor due to my two left feet and a dog that would not leave me along. How do I know it turned out amazing- because I ate a piece off of the floor- that’s right, I have NO SHAME. Anyway, this is a great, rich, tasty spring time treat! Enjoy!




Cake:
8 ounces silken tofu
2 1/3 cups sugar
2 cups coconut milk (from the can)
12 ounces coconut flakes
1 cup canola oil
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda


Icing:
2 cups soy margarine
2 cups powdered sugar, sifted
1/4 cup coconut milk
2 cups shredded coconut
Directions


Preheat the oven to 350 degrees F.
Put first 5 ingredients the bowl of a food processor and puree until thick and uniform in texture. Add last 3 ingredients and process until incorporated. Pour batter into 2 (9-inch) parchment lined cake pans that have been coated with non-stick cooking spray. Bake for about 1 hour. It is very important that you line the pan with parchment paper, this cake tend to stick.


For the icing, mix ingredients until incorporated. Spread on cooled cake. Add the coconut after you have frosted! Yum!

CREAMY POTATO SALAD WITH AVOCADO

CREAMY POTATO SALAD WITH AVOCADO

1 1/2 Lbs Red Potatoes, scrubbed
1 Large Ripe Avocado
Juice of 1/2 Lemon
1/4 tsp Kosher Salt, or to taste
Freshly Ground Black Pepper
2 tbs Mixed Chopped Herbs, Try dill & chives, cilantro & chives or parsley& tarragon – or mix and match them all together.

Steam the potatoes until they are just fork tender but al dente. Cool until the potatoes can be handled, then quarter. Peel and dice the avocado and combine with the potatoes and lemon juice in a large bowl. Stir in the herbs, then season with salt and pepper to taste. Toss well to coat everything and to break down some of the softened avocado.

 

VEGAN BEEF AND BROCCOLI

VEGAN BEEF AND BROCCOLI 

   3/4 cup vegetable broth

   1 bunch green onions

   2 carrots, sliced diagonally 1/8-inch thick

   2 tsp vegetable oil, divided

   1 small bunch broccoli

   1 lb. veggie beef strips (try Trader Joes Brand)

   1/4 tsp. red pepper flakes

   1 tsp. minced garlic

   1 Tbsp. minced fresh ginger

   1 Tbsp. distilled white vinegar (or rice wine vinegar)

   1 Tbsp. cornstarch

   2 Tbsp. soy sauce

In a small bowl, combine the soy sauce, cornstarch, vinegar, ginger, garlic, and red pepper flakes. Whisk until combined. Toss in the veggie beef and let stand for 10 to 20 minutes. Cut the broccoli florets from the stem and slice the stems into 1/4-inch-thick pieces. Heat a wok or large skillet over high heat. Add 1 tsp. of the oil. When almost smoking, add the beef mixture and stir-fry for 1 minute. Remove from the wok. Add the remaining oil and the vegetables, stir-frying for 1 minute. Add the broth and cook, scraping the bottom, until the vegetables are tender. Return the beef to the wok and heat through.

You can also use my "Chinese Stir-Fry" Sauce if you've already made a batch!

 

Mexican Seasoning Mix

Mexican Seasoning Mix

1/4 cup dried onion flakes
1/4 cup chili powder
1 1/2 tablespoons salt
1 1/2 tablespoons cornstarch
1 tablespoon ground cumin
1 tablespoon granulated garlic
1 tablespoon crushed red pepper
2 teaspoons "beef" or veggie-flavored bouillon granules
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried cilantro leaves

1.      Combine all ingredients. Store in an airtight container.

Makes 3/4 cup

More to Come

I have not had an update in too long!! I have several updates that
I've written and need to upload. I've run into issues with the
computer- I'm posting tbis via iPhone.

Look for: Beer reviews, new spring running routes, coconut cake
recipe, pasta salad recipe, avocado potato salad recipe- and SOO much
more!

Soyrizo Beefy Tacos

I made these last week because the Co-Op had thick corn tortillas on sale for .99! I used what foliage I had in the house- feel free to add your favorite vegetables to the top of your tacos! This mixture can be made more or less spicy with the addition or subtraction of spices. Remember- ALWAYS play with your food and experiment!

Soyrizo Beefy Tacos

1 package Soyrizo

1 package “ground beef”

1 tbs olive oil

1 small onion chopped

1 tbs garlic- minced

1 tbs chili powder

1 tsp cumin

1 tsp crushed red peppers

1 small can tomato sauce

1 jalapeno chopped

1 bunch green onion chopped (separate the white and green bits)

1 tomato chopped

Lettuce or mixed greens chopped

1 pack corn tortillas.

In a large skillet heat the olive oil, add the onion, white bits from green onion, garlic- cook for 5 minutes. When the onions are very tender, add the soyrizo, “ground beef”, chili powder, cumin, crushed peppers and cook for 2 minutes, then add tomato sauce. Cook on low covered for about five minutes. While the mix is cooking, chop the tomatoes, lettuce- mix the green onion bits in with the lettuce. When all the vegetables are mixed (feel free to substitute any vegetables/spice—maybe add some cilantro)- heat the tortillas. Plate the tortillas, add a scoop of the “meat mixture and top with your vegetables!