The Jazzy Vegetarian’s Vegan Miso-Parsley Hummus

Yield: 4 servings

Laura Theodore, aka the Jazzy Vegetarian, is hitting all the high notes and winning awards and accolades in the process. From her latest vegan cookbook, to the Jazzy Vegetarian on public television, to her podcast radio show, to her pop-up restaurant, this vibrant recording artist never misses a beat. She is everywhere: from Netflix to CBS to HBO, just to mention a few forums where she has been featured.

Her recipes are simple and straightforward; the resulting dishes colorful and flavorful. In fact, I gifted good foodie friends with one of her cookbooks, Vegan-ease this Christmas. Like me, they like to use recipes as a starting point for their own iterations, and no better place to start than with Laura’s, though her recipes are perfectly balanced as is.

When her latest cookbook, Jazzy Vegetarian’s Deliciously Vegan hit the stands, I had promised to participate in a “blog tour,” but life got in the way. So, better late than never. Today, I finally had an opportunity to return the favor to this energetic and supportive member of the vegan community, for years ago, she interviewed me on the Jazzy Vegetarian Radio when my cookbook, The Blooming Platter: A Harvest of Seasonal Vegan Recipes was published.

Says Laura of her quick and easy recipe featured here, “Miso provides texture and taste to this hummus without adding any oil, keeping it a light and low-fat option for a satisfying snack.”

True confession, I added a tablespoon of oil because I love the mouthfeel of a hint of oil, but I also love Laura’s idea of using good ‘ole tap water for most of the moisture. Also, though I know the prevailing wisdom is to make a recipe as printed the first time and then adjust, I didn’t have any chickpeas on hand, it is pouring rain here, and I didn’t want to run into the grocery store. So, I made it with the edamame I which I had in the fridge. Yum. And I used my food processor rather than blender.

Also, because my hummus was leaning in an Asian direction–and because I have been cooking and developing award-winning recipes for a very long time–I made a couple of other alterations: I added 2 large cloves of garlic, minced, and, over the top, I drizzled about a tablespoon of my Blooming Platter Mayo (basically, a white tangy “sauce”) and another of Asian Sweet Chili Sauce for color and zing. I think Laura would approve of my “jazzing up” my version just a little.

But, I guarantee that her unadulterated Miso-Parsley Hummus would be delicious as is:

1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
2 to 3 tablespoons water, plus more as needed
2 tablespoons freshly squeezed lemon juice (see note)
1 tablespoon chopped fresh parsley
1 tablespoon mellow white miso
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt

Chef’s Note: For a more lemony taste, add 1 more tablespoon of fresh lemon juice.

Put all of the ingredients into a blender and process until smooth. Add a bit more water, as needed, to achieve the desired consistency.

Recipe by Laura Theodore, from Jazzy Vegetarian’s Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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Vegan Kentucky Bluegrass Chex Mix: Bourbon, “Bacon,” & Pecans

My favorite Chex Mix recipe is whichever one I have just created. So this rich mix is my current favorite. It was created for a bourbon-loving friend’s birthday but enjoy it for any occasion or no occasion at all.

Casting around for a logic behind ingredient selection, I decided to go with other flavors associated with the Bluegrass State in addition to Bourbon: bacon and pecans.  Bacos are vegans, they’re not necessarily health food, so that choice was easy.

I was going to use Rye Chex, but you can’t find them anymore, or I couldn’t, and I even searched online, so I went with wheat. The cheese crackers and fried onions are because, well, I just love those flavors with smoky bourbon, smokier bacon, and sweet, earthy pecans.

Plus, the cheese crackers lend some color contrast. Brown Chex Mix may taste great, but it doesn’t do much in the appearance department.

The Cheerios and pretzels are for shape and texture contrast and Chex Mix just isn’t Chex Mix without both where I come from.

1 cup vegan butter

1/3 cup bourbon

2 tablespoons Liquid Aminos

2 tablespoons maple syrup

1 tablespoon celery seed

1 tablespoon garlic powder

1 jar Bacos (they are vegan!)

16 ounces pecan halves

4 cups Cheerios

3 cups pretzel sticks

3 cups Wheat Chex

1-6 ounce box Earth Balance Cheese Squares

1-6 ounce can fried onions

Preheat oven to 275 degrees.  Melt butter in oven in a large roasting pan, carefully remove from the oven, start animating ingredients, and roast for 1 hour, stirring every 15 minutes. Cool completely in store in airtight containers.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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Vegan Middle Eastern Roasted Parsnip, Carrot, and Walnut Spread

Vegan Middle Eastern Roasted Parsnip, Carrot, and Walnut Spread

My first recipe of 2019 is beautiful, bursting with flavor, nutritious, low in calories and fat, and a textural sensation. Happy Healthy New Year’s to all!

1 pound carrot chunks, peeled and roasted (I purchased already roasted at Whole Foods)

1 pound parsnips, peeled and roasted (I purchased already roasted at Whole Foods)

1/3 cup walnut pieces

1/4 cup olive oil

1/4 cup orange juice (app. one-half an orange)

2 tablespoons lime juice (or lemon)

2 teaspoons ground cumin

1 teaspoon ground coriander or 1 1/4 teaspoon coriander seeds (the latter lends little bursts of flavor)

1/2 teaspoon ground cinnamon

1 teaspoon smoked paprika

1 teaspoon Italian seasoning or dried oregano

1/4 teaspoon ground cayenne pepper

1 large garlic clove, quartered

Salt and freshly ground black pepper to taste

Water to reach desired consistency

Garnish: walnut pieces (duh…I grabbed cashews for photo not thinking)

Process all but garnish in food processor until a coarse paste forms. Garnish as desired and serve with pita points (we like the decadence of frying them because the dip is so low calorie).

#vegan #veganrecipes #veganfoodshare #veganfoodporn #veganappetizers #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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Creamy Vegan Middle Eastern Black-Eyed Pea Dip or Spread

Get your good luck on…any day of the year!

Though I created this recipe for New Year’s Day, it is too tasty, quick, and healthful to only roll out once a year.

I am happy to share black eyed peas like you’ve never had them for good luck throughout the new year and great taste in the present moment:

Creamy Vegan Middle Eastern Black-Eyed Pea Dip or Spread

1/2 red or yellow onion, diced
1-15.5 ounce can black eyed peas, rinsed and drained
Pinch sea salt
8 ounces tofu, silken (dip) or firm regular (spread), patted dry
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 tablespoon Everything Bagel seasoning

Barely cover the bottom of a large skillet with water and saute onion, stirring, with a pinch of sea salt until it begins to soften, about 2 minutes. Add black eyed peas and continue sauteing until onion is soft and water is evaporated. Place all ingredients in bowl of food processor and process until smooth. Serve garnished with a sprinkling of smoked paprika and, if you have on hand, a few pomegranate seeds. Serve with pita points, regular or fried, pita or bagel chips, or raw vegetables.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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Vegan Fried Pita–Restaurant Quality

Inspired by fried pita we had last night at a local “fun dining” restaurant and bar called Twist with a good friend, Bob thought he knew what would work for a homemade version.

He was exactly right! Yowza.  We cut some pita we had on hand into 6ths, fried it in our cute little Cuisinart deep fryer for 30 seconds–turning after about 20–and drained it on a paper towel-lined cookie sheet.

We both enjoyed ours with hummus.  He likes roasted garlic, and I love a smoky roasted eggplant variety, both from Kroger. Of course, to bulk mine up, I top it with cauliflower pearls and some carrot planks.

The fried bread is addicting and will only be an occasional splurge. We even thought it would be good sprinkled with powdered sugar in place of donuts.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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Vegan Beer Battered Onion Petals

Vegan Fried Onion Petals!

Bob said this was the best batter he had ever tasted, so I have to share with you all.  To be specific, he said it was a “killer batter.”

1 medium Vidalia Onion, sliced into thin wedges like an apple
1/2 cup flour
1 1/2 tablespoons cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
8 tablespoons (vegan) beer

Heat oil to 375 degrees. In a medium bowl, whisk together all ingredients except onion.  Working with 1/4 to 1/3 of the onion petals at a time, dip them into the batter and drop them into the hot oil, making sure not to let them touch initially.

Fry for 2 to 2 1/2 minutes or until golden brown. Drain on paper towel, and serve immediately with a sauce made of equal parts vegan mayo and ketchup.

Note: if desired, heat oil to 350 degrees and cook for 3 minutes if you don’t care for a small amount of crunch to your onion.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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Vegan Loaded Tater Tots
The Healthy Way

Loaded (vegan) Tater Tots…my way!

Forget the cheese, the b-word, the sour cream and all the rest of it. Load up your crispy home-cooked tots with chopped cauliflower at only 10 calories per cup, chopped celery, sliced green onions, raw cabbage, and diced variety. I like the sweet tri-color cherry tomatoes. Then drizzle with my 10 calorie per tablespoon Blooming Platter Mayo.

It’s dinner that’s a little decadent, and a lot colorful and nutritious. Plus the crunch can be heard ’round the world.

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Vegan Buffalo Bites
Pan Sauteed Seitan Bathed in Buffalo Sauce

I am hooked on Whole Foods Buffalo Soy Nuggets.  I literally go to the prepared foods counter and ask for “a small carton vegan crack.”  They know exactly what I mean.

This recipe isn’t that because I use my delicious seitan (“wheat meat”) in place of soy for a more tender product.  Their soy nuggets are rather toothsome, especially cold, which is how I devour them, as they never make it all the way home.

Of course, if you have a favorite seitan recipe, use it.  BUT, I have perfected my recipe after some serious “R & D” in my kitchen.  You can read the backstory and access my recipe for the most delicious version I have ever tasted right HERE.

Vegan Buffalo Bites

Yield: 8 pieces (easily multiplies)

8 pieces Booming Best (Vegan) Seitan, pan sauteed a couple of minutes on each side until lightly browned in a skillet lightly coated with non-stick spray

1 tablespoon melted vegan butter

1 teaspoon hot sauce like Texas Pete’s or Sriracha

1/2 teaspoon white vinegar

1/4 teaspoon Liquid Smoke

1/4 teaspoon molasses

1 teaspoon diced celery

While seitan browns, whisk together all remaining ingredients, except diced celery, in a small bowl. Pour over seitan and toss quickly to coat. Keep gently stir-frying for a minute or two until heated  through. Serve immediately garnished with diced celery.

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Vegan Bologna Cake
with Vegan Herbed Cream and Goat Cheese Frosting

Yield: at least 12 servings

This beautiful “cake” is a cinch to make though it impresses in both flavor and appearance.  It looks so pretty on a buffet…maybe even for a wedding or bridal shower?

Admittedly, I took a cake decorating class in high school and have done some decorating over the years, but wielding a pastry bag, especially to make simple borders, stars, and swirls, is quickly and easily mastered.  A YouTube video will do the trick.  However, if you prefer, you can simply frost the cake, garnish with fresh herbs, and your results will be lovely.  I just like the finished edge that piped frosting gives to a cake.

This  “recipe” is not much of a recipe.  You simply stack the vegan bologna, filling between the layers and frosting the sides and top with a mixture of vegan cream cheese and Treeline Soft French-style nut cheese, which I purchase at Whole Foods.  But you could use all cream cheese.  After tucking a few sprigs of fresh herbs here and there, you are finished.  Be sure to slice it with a serrated knife, as 18 layers or so is fairly dense, but oh-so-delicious.

Bob, my meatatrian partner who prefers meat with meat sauce and a side of meat, confessed that he prefers vegan bologna to “real” bologna!  The vegan variety has a much smokier flavor.

 

Vegan Bologna Cake

8 ounces vegan cream cheese

2-6 ounce cartons Treeline brand soft French-Style nut cheese (any flavor, e.g. scallion)

1 teaspoon minced basil

Sea salt and freshly ground pepper to taste if desired

2 packages Tofurky bologna Style Deli Slices (18 slices total)

Sprigs of fresh herbs such as basil, mint, sage, and rosemary

With an electric mixer–stand or hand-held–cream together all ingredients, except bologna, until fluffy.  Line a serving plate with 4 strips of foil or waxed paper to protect plate.  Lay 1 slice of bologna on top, spread to edges with small amount of filling, and repeat with all 18 layers, making the last layer, which will be the top, nice and thick.  Frost sides, pipe on more frosting as decoration, if desired, and garnish with fresh herbs.  Refrigerate until serving time. Store any leftovers in the refrigerator in an airtight container.



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