Sunday, January 11, 2015

Eggplant Hummus

Eddie and I found an eggplant hummus at Kroger last summer. It was so delicious! Since we moved, we haven't been able to find any again. When I started making hummus at home, I decided to make some. Eddie wanted to twist it up a but and use dark red kidney beans instead of chick peas. Here is the recipe! You can always just use the chick peas for a more traditional hummus. 

Food processor
Glass dish (to roast eggplant)
Small spatula
Cutting board 
Airtight container
Measuring spoons

1 large eggplant
1 (15 oz) can dark red kidney beans (or chick peas), drained and rinsed
2 tbsp fresh lemon juice
3 tbsp tahini
2 cloves garlic (feel free to adjust to your liking)
1 tsp sea salt
1/4 tsp cumin

1. Preheat oven to 400 degrees. 
2. Place eggplant in glass dish (I lined mine with a piece of parchment paper so it didn't stick). 
3. Bake the eggplant for 40 minutes. Remove from oven and let cool while mixing other ingredients. 
4. Place rinsed kidney beans into food processor. The kidney beans will give this a purplish color. Chick peas will yield a cream color.  
5. Peel and chop garlic cloves. Add to food processor along with other ingredients. 
6. Mix up base ingredients by pulsing for 2 minutes. 
7. Peel the cooled eggplant and rough dice. 

8. Add the eggplant pieces to your food processor. You will think it won't fit but it will. It's messy. I took 1/2 the eggplant and added to food processor, pulsing this for 2 minutes. Then I added the rest of the eggplant and pulsed that for another 2-4 minutes, until smooth. 

9. Place hummus mixture into airtight container. Chill and enjoy!

Saturday, January 10, 2015

Taco Soup Recipe

So a co-worker told me about taco soup and since I love Mexican food, this was a no brainer for me! My only issue is that it called for processed packets of ranch dressing and taco seasoning. Since I'm trying to eat a plant-based diet, I had to substitute but, have no fear, I was still able to add delicious flavor to this dish! This is a great meal for a rainy or cold day. 

1 cup vegetable broth
2 tbsp chopped poblano pepper 
2 fresh Dill sprigs, chopped
4 fresh Parsley sprigs, chopped
1 28oz can Muir Glen fire roasted tomatoes (can find at Publix, Kroger and Whole Foods)
1 15oz can black beans (I get ones that are only beans and water)
1 15oz can pinto beans (I get ones that are only beans and water)
1 15oz can sweet corn
1 green onion, chopped
1/3 yellow pepper, seeded and chopped
1/3 orange pepper, seeded and chopped (you can use red and/or green peppers if desired)
1 clove garlic, peeled and chopped
1/3 large yellow onion (or 1/2 medium)
1/2 tsp sea salt
1 tbsp chili powder
1 tsp cumin

Add everything to a medium-sized crockpot and put on high for 4 hours. If you are eating this later in the day, you can do a lower setting for longer hours. Serve in your favorite bowl with favorite toppings. I made a small baked potato and poured my soup over it for a hearty meal. You could add sour cream or cheese if you eat dairy. The possibilities are endless! Enjoy!

Black Bean Hummus

Ok, so I love hummus! And not just the plain kind. We used to go to a restaurant that would serve a hummus tri of plain, red pepper, and black bean. The black bean quickly became one of my favorites! Here is how I make this yummy treat. It's much better than store bought. 

Food processor
Small pot
Small spatula
Cutting board 
Airtight container
Measuring spoons

1 15 oz can black beans, rinsed
2 tbsp lemon juice (I used the juice of one medium lemon)
1 clove garlic
1 1/2 tbsp tahini
3/4 tsp cumin
1/2 tsp sea salt
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tbsp olive oil

1. Rinse and heat your black beans until warm. 
2. Peel and chop the garlic clove. I use 1 clove. You can certainly add more to your taste
3. Remove beans from pot and add to food processor.
4. Add garlic and all other ingredients to food processor. 
5. Pulse until mixed into a paste. 
6. Please in air tight container and refrigerate. Enjoy!

Friday, January 9, 2015

Roasted Red Pepper Hummus

In love with this stuff!!! I discovered my love of hummus last year. My problem is that the store bought stuff is very acidic and chemical tasting to me. I decided to make my own! Here is the recipe to yumminess! 

Food processor
Cookie sheet
Gallon sized ziplock bag
Small spatula
Cutting board 
Airtight container
Measuring spoons

1 large red pepper
1 (15 oz) can chick peas, drained and rinsed
3 tbsp fresh lemon juice
3 tbsp tahini
1 clove garlic (originally called for 2 but I'm not a big garlic person- feel free to adjust to your liking)
1/2 tsp sea salt
1/4 tsp cumin
2 tbsp olive oil
Parsley and red pepper flakes for garnish, optional

1. Line a cookie sheet with foil (don't skip this step)
2. Turn your oven on broil setting
3. Core and seed peppers, cutting them into quarters - these don't have to be perfect 
4. Line peppers on cookie sheet with skins up and broil for 10-12 minutes
5. While peppers are roasting, open and rinse your chick peas. Add them to the food processor 
6. Peel and chop your garlic and add to food processor 
7. Also add the lemon juice, tahini, salt, and cumin to the food processor and pulse for 2 minutes, scraping down sides and bottom as needed to mix thoroughly (I did this twice)
8. Get peppers out of oven and immediately transfer to a gallon sized ziplock bag. Leave to rest for 10 minutes. 
9. Once peppers cool, peel skin off and chop in large pieces
10. Add heaping 1/2 cup peppers and olive oil to food processor. You will have peppers left yet you can add to top for garnish. Pulse for 1 minute. Scrape down sides and check consistence. Continue pulsing until smooth. You can add 1 tbsp water if you want it thinner (I did not find the need for the water.)
11. When desired consistence is achieved, transfer to an airtight container, add your garnish. Enjoy! Keep refrigerated. 


Thursday, January 1, 2015

Fine's Vegan Chili

Since we have many more days of winter ahead, I want to post this delicious vegan chili! Chili was always a favorite of our family because you can stick it in the crockpot and feast all day! When we started eating clean and cut out meat, I thought we would never make it again. Then I stumbled upon this recipe! This recipe came from Rachael Ray's website. Get your crockpot ready!!!

2 tbsp olive oil (optional- I don't use it because I'm cooking in crock pot)
1 medium yellow onion, chopped
1 large green pepper, seeded and chopped
1 jalapeƱo pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup vegetable broth (I use Pacific Organic Low Sodium Vegetable Broth)
1 can (28 oz) crushed tomatoes (I use Muir Glen organic fire roasted-super YUM!)
1 can (14 oz) black beans, rinsed
1can (14 oz) dark red kidney beans (I use the triple bean can from Kroger), rinsed
1 tbsp ground cumin
2 tbsp chili powder 
1 tsp sea salt
1 cup vegetarian refried beans (important to get "vegetarian" ones because they are just beans & water)- optional, to thicken

I start chopping and prepping my ingredients, adding them to my crockpot as I go except for the refried beans. I save my spices for last. Once all spices are added, I use a wooden spoon to stir thoroughly. After everything is mixed well, I add in my refried beans and stir again. They will appear to be "choppy" in the mix but they will help thicken the chili and smooth out as it gets hotter. 

I set my crockpot on high (or 4 hr setting) and let it cook! Serve with your choice of toppings depending on dietary considerations. We serve ours over baked potatoes to make a hearty meal. ENJOY!