adapted from : http://theveganstoner.blogspot.com/2012/03/falafel-pie.html
Ingredients:
1 cup falafel mix
1/2 cup water
hummus
1 or 2 tomatoes, sliced
1/2 or 1 cucumber, peeled and sliced
tahini
Directions:
Preheat oven to 350 degrees.
Mix the falafel mix with water and press into the bottom of a pie pan or a square baking dish. Bake for 15 minutes.
While falafel is baking, slice tomatoes and cucumber.
When falafel is done remove from over and let cool for 10 minutes. Spread a layer of hummus over the falafel. Then add tomatoes and cucumber. Drizzle tahini over the top. Slice and serve.
Monday, August 6, 2012
Black Bean "Hummus"
from http://sweetpeaskitchen.com/2011/03/12/black-bean-hummus/
Ingredients:
1/2 cup chopped fresh cilantro, divided
2 tablespoons tahini, stirred well
2 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon ground cumin
1/4 teaspoon salt
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 garlic clove, peeled
1/2 small jalapeño pepper, seeded
Ingredients:
1/2 cup chopped fresh cilantro, divided
2 tablespoons tahini, stirred well
2 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon ground cumin
1/4 teaspoon salt
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 garlic clove, peeled
1/2 small jalapeño pepper, seeded
Directions:
In the bowl of a food processor, process cilantro, tahini, water, lime juice, olive oil, cumin, salt, black beans, garlic and jalapeño until combined. Scrape down the bowl and continue to process until the hummus is smooth and creamy.
Transfer hummus to a serving bowl, sprinkle with remaining 1/4 cup cilantro. Cover with plastic wrap until ready to serve.
In the bowl of a food processor, process cilantro, tahini, water, lime juice, olive oil, cumin, salt, black beans, garlic and jalapeño until combined. Scrape down the bowl and continue to process until the hummus is smooth and creamy.
Transfer hummus to a serving bowl, sprinkle with remaining 1/4 cup cilantro. Cover with plastic wrap until ready to serve.
Roasted Red Pepper Hummus
adapted from:
http://sweetpeaskitchen.com/2011/01/06/roasted-red-pepper-hummus/
Ingredients:
6 tablespoons tahini, stirred well
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 (14 oz.) can chickpeas, drained and rinsed
1/4 cup jarred roasted red peppers, drained
1 clove garlic, minced (about 1/2 teaspoon) (or add roasted garlic)
½ teaspoon salt
1/2 teaspoon cumin
Pinch of cayenne pepper
3 tablespoons juice from 1 to 2 lemons
Directions:
In a small bowl, whisk together the tahini and 2 tablespoons olive oil. In the bowl of a food processor, process chickpeas, roasted red peppers, garlic, salt, cumin and cayenne until the mixture is almost fully ground, about 15 seconds. Scrape down bowl. With the food processor running, add the lemon juice through the feed tube in a steady stream. Scrape down the bowl and process for 1 minute. With the machine running, add the oil-tahini mixture through the feed tube in a steady stream. Scrape down the bowl and continue to process until the hummus is smooth and creamy, about 15 seconds.
Transfer hummus to a serving bowl and cover with plastic wrap. Let stand until flavors meld, at least 30 minutes. Top with olive oil and some diced roasted red pepper for garnish.
Yields: 2 cups
Ingredients:
6 tablespoons tahini, stirred well
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 (14 oz.) can chickpeas, drained and rinsed
1/4 cup jarred roasted red peppers, drained
1 clove garlic, minced (about 1/2 teaspoon) (or add roasted garlic)
½ teaspoon salt
1/2 teaspoon cumin
Pinch of cayenne pepper
3 tablespoons juice from 1 to 2 lemons
Directions:
In a small bowl, whisk together the tahini and 2 tablespoons olive oil. In the bowl of a food processor, process chickpeas, roasted red peppers, garlic, salt, cumin and cayenne until the mixture is almost fully ground, about 15 seconds. Scrape down bowl. With the food processor running, add the lemon juice through the feed tube in a steady stream. Scrape down the bowl and process for 1 minute. With the machine running, add the oil-tahini mixture through the feed tube in a steady stream. Scrape down the bowl and continue to process until the hummus is smooth and creamy, about 15 seconds.
Transfer hummus to a serving bowl and cover with plastic wrap. Let stand until flavors meld, at least 30 minutes. Top with olive oil and some diced roasted red pepper for garnish.
Yields: 2 cups
Roasted Garlic Hummus
adapted from http://sweetpeaskitchen.com/2010/07/31/roasted-garlic-hummus/
Ingredients:
2 (or more) heads roasted garlic
2 tsp minced garlic (from a jar - not fresh)*
2 tablespoons olive oil
3 tablespoons juice from 1 to 2 lemons
6 tablespoons tahini, stirred well
1 (14 oz.) can chickpeas, drained and rinsed
½ teaspoon salt
Pinch of cayenne pepper
1/2 tsp cumin
1 tablespoon fresh parsley, minced (optional)
water (optional - only if needed!)
Directions:
For instructions on roasting the garlic go here.
In the bowl of a food processor, process chickpeas, roasted garlic, garlic, salt, cumin and cayenne until the mixture is almost fully ground. Scrape down bowl. Add the lemon juice, oil, and tahini and process until the hummus is smooth and creamy, scraping down the sides as you go if needed. If necessary, add up to a 1/4 cup water (1 Tbsp at a time) if the hummus is too thick.
Transfer hummus to a serving bowl, top with parsley, olive oil and a dash of paprika. Cover with plastic wrap and let stand at least 30 minutes (preferably longer). Refrigerate.
Ingredients:
2 (or more) heads roasted garlic
2 tsp minced garlic (from a jar - not fresh)*
2 tablespoons olive oil
3 tablespoons juice from 1 to 2 lemons
6 tablespoons tahini, stirred well
1 (14 oz.) can chickpeas, drained and rinsed
½ teaspoon salt
Pinch of cayenne pepper
1/2 tsp cumin
1 tablespoon fresh parsley, minced (optional)
water (optional - only if needed!)
Directions:
For instructions on roasting the garlic go here.
In the bowl of a food processor, process chickpeas, roasted garlic, garlic, salt, cumin and cayenne until the mixture is almost fully ground. Scrape down bowl. Add the lemon juice, oil, and tahini and process until the hummus is smooth and creamy, scraping down the sides as you go if needed. If necessary, add up to a 1/4 cup water (1 Tbsp at a time) if the hummus is too thick.
Transfer hummus to a serving bowl, top with parsley, olive oil and a dash of paprika. Cover with plastic wrap and let stand at least 30 minutes (preferably longer). Refrigerate.
Vegetarian Chicken Broccoli Tortellini with Pesto Cream Sauce
Ingredients:
1 12oz bag of tortellini (or a box/bag of any other kind of pasta)
2 small heads of broccoli (plus any other veggies you want)
2 Quorn Naked Chik'n cutlets
1 cup heavy cream
1/4 cup basil pesto
1/4 cup grated parmesan cheese
(optional) spices - such as salt, pepper, garlic powder, italian seasonings... (you definitely want to add these if you aren't using tortellini because the sauce can be bland)
Directions:
Cut up veggies and place in a frying pan with some olive oil. Add some salt, pepper, garlic powder and italian seasoning and cook until desired doneness is reached. While veggies are cooking, bring water to a boil for the tortellini. Cook according to package directions (10-11 minutes) then drain. While tortellini is boiling, combine pesto and heavy cream in a small saucepan. Bring to a simmer for about 5-10 minutes then add parmesan cheese and spices to taste. Stir to combine and turn off heat. Microwave 2 Quorn cutlets for 3-4 minutes and cut into small cubes.
Put pasta back in its pan and add Chik'n and veggies. Pour sauce over the mixture and then mix until it's coated. Serve with garlic bread.
Serves 4.
1 12oz bag of tortellini (or a box/bag of any other kind of pasta)
2 small heads of broccoli (plus any other veggies you want)
2 Quorn Naked Chik'n cutlets
1 cup heavy cream
1/4 cup basil pesto
1/4 cup grated parmesan cheese
(optional) spices - such as salt, pepper, garlic powder, italian seasonings... (you definitely want to add these if you aren't using tortellini because the sauce can be bland)
Directions:
Cut up veggies and place in a frying pan with some olive oil. Add some salt, pepper, garlic powder and italian seasoning and cook until desired doneness is reached. While veggies are cooking, bring water to a boil for the tortellini. Cook according to package directions (10-11 minutes) then drain. While tortellini is boiling, combine pesto and heavy cream in a small saucepan. Bring to a simmer for about 5-10 minutes then add parmesan cheese and spices to taste. Stir to combine and turn off heat. Microwave 2 Quorn cutlets for 3-4 minutes and cut into small cubes.
Put pasta back in its pan and add Chik'n and veggies. Pour sauce over the mixture and then mix until it's coated. Serve with garlic bread.
Serves 4.
Nutella Cheesecake Swirl Brownies
from http://teenagetaste.com/2011/08/28/nutella-cheesecake-brownies/
Ingredients:
2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup + 3 tablespoons unsweetened cocoa powder (I used Hershey's Special Dark)
1 teaspoon baking powder
½ teaspoon salt
1 cup + 2 tablespoons water
¼ cup applesauce
½ cup canola oil
1 block (8 ounces) cream cheese, softened
¾ cup powdered sugar
2 teaspoons vanilla extract
6 tablespoons Nutella
Directions:
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, applesauce, and oil; mix until well blended. Spread evenly in a greased 9×13 inch baking pan.
In a small bowl, stir together the cream cheese, powdered sugar, and vanilla extract. Microwave on high for 10-15 seconds or until soft and easy to pour. Pour evenly over the brownie batter, drop Nutella by the spoonfuls on top, and make swirls in the batter with a knife.
Bake for 25 to 30 minutes in the preheated oven. Let cool for at least 10 minutes before cutting into squares.
Ingredients:
2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup + 3 tablespoons unsweetened cocoa powder (I used Hershey's Special Dark)
1 teaspoon baking powder
½ teaspoon salt
1 cup + 2 tablespoons water
¼ cup applesauce
½ cup canola oil
1 block (8 ounces) cream cheese, softened
¾ cup powdered sugar
2 teaspoons vanilla extract
6 tablespoons Nutella
Directions:
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, applesauce, and oil; mix until well blended. Spread evenly in a greased 9×13 inch baking pan.
In a small bowl, stir together the cream cheese, powdered sugar, and vanilla extract. Microwave on high for 10-15 seconds or until soft and easy to pour. Pour evenly over the brownie batter, drop Nutella by the spoonfuls on top, and make swirls in the batter with a knife.
Bake for 25 to 30 minutes in the preheated oven. Let cool for at least 10 minutes before cutting into squares.
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