Klamata Olive and Sun-dried tomato hummus, Cilantro Lime Hummus

Hummus is one of my favorite foods. Chickpeas are really good for you, rich in calcium and fiber, and will take on any flavor you add to it. I like to eat hummus with crackers or pita chips/bread, fresh cut veggies, or as a "sauce" on a pizza. These are two that I came up with but you can be very creative and put whatever you feel like . Traditional hummus is just chickpeas, garlic, olive oil, salt and pepper.  These are some jazzed up versions. 




Klamata Olive and Sun-dried Tomato 

Ingredients:
1 can chickpeas
1/4 cup pitted Klamata Olives in liquid or oil
1/4 cup Sun-dried Tomatoes in oil
olive oil
pepper


First wash the chickpeas well in a strainer until the liquid they are in is gone. In a food processor blend the can of chickpeas with a steady stream of olive oil until the mixture is smooth and has a creamy consistency.  Roughly chop up the olives and tomatoes and stir them in the chickpeas. Salt and pepper is optional. I would wait an hour or two before adding salt because the olives are quite salty and by waiting for the flavor to mix you most likely will not need it. 




Cilantro Lime

Ingredients:

1 can chickpeas

1 handful cilantro

1-2 tsp lime zest

1-2 limes juiced 

olive oil 

Salt and Pepper 

In a food processor lightly blend the cilantro and lime zest Add the well rinsed chickpeas, lime juice and a pinch or two of salt and pepper. I would start out with half a lime first depending on how much juice and flavor 1 lime produces. Blend all that together while pouring a steady stream of olive oil until the mixture is smooth and creamy. Add more salt, pepper, or lime juice as needed.

Dahl (lentils)

When I go out for Indian food I always order Dahl. Dahl, which is made from lentils, it's like refried beans to Indians. It is so filling and so good for you! This recipe is an accumulation of ideas I got offline and my own preferences. Different lentils will have a different texture when cooked. Some will fall apart while others like the one above will stay more intact. You can also play around with the spices you use making this nothing like an Indian dish. 

Ingredients

1 cup chopped celery

1 cup chopped carrots

1 cup chopped brown onion

2 cups lentils

1 tbs yellow curry

1 tbs ground cumin

Salt and pepper

vegetable stock optional

1 jalapeno or red pepper flakes

1 crushed garlic clove

In a large sauce pan sauté the vegetables, garlic, and spices in olive oil until the vegetables are soft. Next add the in the lentils and add enough water or vegetable stock to cover the lentils. I used a mixture of both because stock can be very salty however, if you only use water you may need to add more spices or salt. Also add the red pepper flakes or jalapeno to how hot you would like it. I normally cut a slit on each side of the jalapeno and through it in whole. When the lentils are done you can fish it out. If you want it hotter you can chop the jalapeno and throw it right it. Bring the lentils to a boil and cover and let simmer until the lentils are soft. If you forget about it, like I usually do, and all of your liquid evaporates just add more water or stock. You may have to do this a few times. When they are almost done add the salt a pepper. I have found that if I add salt before all the juices have come together I eat up having to add a lot of unnecessary salt. Serve hot in a bowl with naan bread (trader joes has some in the freezer section) or pita bread, I like to cook it on the stove top first, and basmati rice. 

Samosas

I love Indian food. This recipe I have been making for a really long time.  I got it off the internet somewhere I don't remember so if it is yours thank you! and let me know so I can give you the credit you deserve!

Vegetable Samosa FIlling

1 Potato finely diced (5 to 10 mill cubes)
1 carrot finely diced - as above
2 cloves of crushed garlic.
1 Onion finely chopped
1 Cup of frozen peas
1 tblspn vegetable oil
2 tspn curry powder or your own spices according to taste
Salt, Pepper to taste.
100ml of vegetable stock.

Heat the oil in a frying pan, add the onion and garlic, mix in  the spices and fry until soft. 

Add the vegetables, seasoning and stir well until coated. 

Add the stock, cover and simmer for 30 minutes until cooked.

Making the Samosa Pastry

You don't have to make your own pastry. You can simply buy some ready-made pastry from the shop. For samosas you want to fry, use Filo Pastry and for samosas you want to cook in the oven use Puff Pastry. 

This recipe will make enough pastry for 24 samosas and you will need:

225gm.( 1cup) plain flour
2 tspn. salt
2tblspb. vegetable oil
80 ml (around 3/4 cup) warm water.

Mix flour and salt into a bowl. Make a well into the centre and add the oil and enough water to make a firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.

Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.

Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.

Fill the cases with a tblpns of your chosen mixture and press the two dampened edges together to seal the top of the cone. (You don't have to make the scone shape.... as long as all the filling is covered it will cook just fine)

Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel. Restaurants serve these with a mint chutney or a sweet sauce. I prefer the chutney but have never attempted it. I just squeeze lemon juice on each bite.

Chili Beans

    
       This recipe is very special to me. I grew up eating my great grandma's chili, it was at every family party and has become a definite comfort food. This recipe actually turned out to be an easy translation to vegetarian. I personally like to heat a tortilla on the stove and make a burrito with cold beans, but they are excellent hot in burritos or in a big bowl at a bbq. I always bring these to parties, mainly to ensure I have something eat, and they are always a hit. People don't even know there isn't meat in them.


Ingredients
2 cup "meat" crumbles
1/2 soyrizo package ( I really like Trader Joe's brand)
2 15oz cans Ralphs brand chili beans in sauce ( Normally I would say use whatever beans you want but for this it has to be Ralphs brand cili beans otherwise it will not taste the same)
1 tsp garlic salt
olive oil


Cook the meat crumbles and garlic salt in 2 tbs olive oil. Once it has started to brown, mix in the soyrizo, lower the heat and cook until the mixture is nicely browned. Next transfer the mixture to a large sauce pan or pot and add the 2 cans of beans. Mix throughly and cook until heated through and bubbling.

Pasta Della California

This recipe comes from one of my favorite cook books. I'm told I'm weird because I like to read the introductions to cook books but this is one of the most informative cookbooks I have ever seen. Not only does it tell you about kitchen supplies, terminology, and things to stock your pantry with, but also how to properly cook vegetables, beans and grains. I call this book the Vegan Bible and you don't have to be vegan to find really delicious recipes. I decided to make this pasta because I had 2 avocados that were ripe and needed to be used up. Now I wasn't sure what warm avocado tasted like but you really couldn't even tell it was warm and tasted really good. 

    

    Ingredients: 

• 1/2 pound Linguine ( I used spaghetti because thats what I had at home. I don't like buying more when I already have something similar at home)
• 3 cups sliced broccoli (tops cut into small florets stalks thinly sliced)
• 2 tablespoons olive oil
• 8 cloves of garlic, minced
• 1/4 tsp grated lime zest
• 1/2 tsp red pepper flakes
• 1/4 cup white wine (I went for something dry and used Trader Joes Green Fin wine....it really cheap)
• 1 cup vegetable broth
• 2 tbs lime juice, around 1 lime
• 1/2 tsp salt
• several pinches of finely ground black pepper
• 4 cups loosely packed arugula leaves
• 2 avocados sliced into 1 inch chunks
• klamata olives (my idea)

Before you start cooking, do what I didn't do...... mise en place! Now you might be wondering what that means and it took me a while sounding it out to get even close so google could correct me but I found a definition. 

Mise en place (pronounced [miz ɑ̃ plas], literally "putting in place") is a French phrase defined by the Culinary Institute of America as "everything in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that he or she expects to prepare during his/her shift.

This is something that I have been trying to work on but I have learned that in this recipe it is very important! Plus make sure you know exactly what your doing otherwise you can get behind that way too. The recipe isn't hard or a lot of work as long as you miss en place! Ok lets get started!

Bring a large pot of water to boil and prep all of your ingredients while the water boils. ( I had a hard time getting everything ready so if you are slow I would recommend prepping everything before you put the water on). Once the water is boiling, add the pasta and cook according to the package, about 10 min. (My pasta cooked way faster. Just make sure not to over cook you pasta). In the last min of cooking the pasta you are going to be adding the broccoli.

 Meanwhile, preheat a large nonstick skillet over a medium heat. Add the olive oil, garlic, lime zest, and red pepper flakes, and gently heat stirring often for about 2 min. Be careful not to burn the garlic!

 Then pour in the wine (I really don't like wine in cooking but I tried it anyways and I really couldn't taste it when the pasta was done). Raise the heat to bring to a boil, to reduce the wine, around 2 min. Once reduced add the vegetable broth, lime juice, salt and pepper and bring to a boil again. Once the sauce is boiling, lower the heat to a simmer and add the arugula.

 The recipe now says that the pasta should be about done and its time to add the broccoli but if it is done long before your sauce is done drain the pasta and an a little olive oil to it so the pasta doesn't stick together.

 When the arugula is wilted, add the broccoli and pasta to the pan and use a pasta spoon (idk what that is I just used a spatula) making sure all of the pasta gets coated. Cook for about 3 more min.This is when I added the olives too.

Add the avocado and turn off the heat. Gently toss the pasta for another min to incorporate the avocado without smushing it. ( I mix long because I wanted the avocado to coat to pasta and make a slightly creamy sauce).

This is the final product!

2 meals for 1! Spring Rolls and Soup

   MEAL 1

 I have been wanting to make my own spring rolls for a while now. I decided to just make up my own recipe. I think these really turned out delicious and very healthy. Plus I'll show you the soup I made from the left overs.

Ingredients:

• 1/4 cup carrots julienne 
• 1/4 cup red bell pepper julienne
• 1/4 cup zucchini sliced
• 2 or 3 tablespoons finely diced red onion or sliced green onion
• 1/2 cup chopped asparagus
• 1 cup bean sprouts
• half a head of a small cabbage ( around a cup and a half)
• 1 tsp Soy Sauce
• 1 tbl spoon Apple Cider Vinegar or White Wine Vinegar
• Wel-Pac Chow Mein Stir-Fri noodles ( I have found these to have the most flavor)
• 1 inch grated ginger (I have found that it grates best when it is frozen. Just take a spoon and scrape off the tough skin only on the part you are going to use.)
• sesame seeds
• red pepper flakes-as much as you would like
• 1 tbl spoon Sesame oil or Safflour oil or Vegetable oil( I just would not recommend olive oil because you want a neutral flavor)
• Banh Trang spring roll wrappers ( I found these at whole foods but I'm sure any spring roll wrappers will do)
• 1/4 cup chopped cilantro          

   
 Begin by boiling a largeish pot of water to soften the rice papers later. Once it has boiled set aside around 2 cups of water into a large bowl to cool while you chop the veggies. In the rest of the water boil about a quarter of the package of noodles until al dente.

        
In another bowl add all of the chopped veggies, oil, vinegar, soy sauce, red pepper flakes, as much sesame seeds as you like, cilantro, and ginger. When the noodles are done add them to the mix, mix well and allow the flavors to blend together. Add salt and pepper to taste. Before you start making the rolls taste the mixture to see if it has enough flavor.

       
Next you will need to soften the rice papers. To this your water will need to be hot, not so hot you burn yourself but luke warm water won't do. Take the rice paper by the edge and gently spin it in the water. Make sure to get the center wet too. The paper is very fragile and will rip (at least mine did...). Unless it is a major rip the small rips can be smushed back together when the paper dries a little because it becomes slightly sticky. When the whole paper is soft lay it out on a cutting board.

Lay a portion of the mixture, depending on the size you would like your rolls, in a line down the center of it. Roll like a burrito. My rolls turned out quite large because I can't make anything in little portions.... See below

Rub each roll with a little oil and top with sesame seed. Cook in a 350 degree oven until crispy. My rolls slightly stuck so I would recommend using pam or oiling the cookie sheet. Once the top is crispy flip it over to crisp to bottom. The veggies will be nicely steamed on the inside.

When making this recipe take liberty and experiment adding and subtracting any ingredients. Most people would probably add mushrooms to this but I absolutely hate them!!! These can also be deep fried but there cannot be any holes in the roll otherwise they will just soak up with oil. Mine were more of fork and knife spring rolls so if you want them to be finger foods I would limit the amount of filling. 

MEAL 2

      For the second meal you can make a soup out of the left over spring roll filling! In a wok or sauce pan saute onions, garlic, and celery until soft along with salt and pepper. Add a cup of water, or enough to cover the amount of left overs you have, and scrape down the bottom of the pan to get all of the flavor off. 

    

Add in the left over mix and let simmer. Taste the broth and you made need to add a little more soy sauce or vinegar and anything else you wish to add.

Let the soup simmer until the veggies are soft!