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.

Cheesy Vegan Low-Fat/Low Calorie Taco “Meat” Filling
Holy (Non) Cow!

Honestly, this filling is a rave and impossibly healthy.  Not only is it made with no oil, but no calorie-dense ingredients like nuts.  It is made from what virtually everything I make is made from nowadays: riced vegetables, but you would NEVER know it.  Rich, thick, and beautifully spiced, this filling can be used in tacos, enchiladas, burritos, and quesadillas or spooned over nachos.

1/2 large yellow onion, diced

2 to 3 cloves garlic, minced

2 cups riced vegetables (I used a hash made of cauliflower, broccoli, and carrot, but any single or combination of these vegetables would work great)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried cilantro (or 1 tablespoon fresh, finely chopped)

1 vegetable bouillon cube (the size to make 8 ounces broth) or 1 teaspoon vegetable broth base

1/2 to 1 teaspoon sauce from a can of Chipotle Chilies in Adobo Sauce (it is very spicy, so you might want to start with the smaller amount)

Sea salt to taste

1/2 cup my Luscious Vegan Low-Fat/Low-Calorie Cauliflower Cheese Sauce

Add water to a large skillet just to cover the bottom.  Heat over medium to medium-high heat.  Add onion and garlic and saute for a few minutes, stirring frequently, until tender.  Add riced vegetables and enough water to not quite cover.  Cook, stirring frequently, until vegetables are tender and moisture is mostly evaporated.  Stir in cumin, smoked paprika, cilantro, bouillon cube, Adobo Sauce, and sea salt to taste.  Stir in cauliflower cheese sauce and heat through.  Serve immediately.

Serving note: I love it spooned over a brown rice cake and topped with a dab of vegan sour cream, a spoonful of pico de gallo, and two or three halved cherry tomatoes.  A sprig of cilantro would be just right, but I didn’t have any for the photo shoot.

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


Luscious Vegan Low-Fat/Low-Calorie
Cauliflower Cheese Sauce

This rich, thick and creamy cheese sauce–which contains no added fat and is ridiculously low in calorie–owes a debt of gratitude to Susan Voisin.  I consulted her recipe, but then tweaked the flavor to suit my taste.  It instantly became a staple in my home.

Angela Phillips, my friend and the owner of the yoga studio where I can be found every Saturday and Sunday morning, came over for happy hour on Wednesday evening, bringing with her some lovely baby Romaine.  So, instead of serving the sauce with a spoon as I’d threatened, I served it with Romaine leaves and waffle-cut carrot slices.  So pretty and delicious.  And Angela, who is not a vegan, loved it, reporting this morning when I saw her at the studio, that the leftovers with which I sent her home were delicious with plain broccoli last night.

Our happy hour would have been practically virtuous except that Bob decided to make some of our famous French fries.  Angela and I allowed ourselves a very few and, boy, were they good dipped in this cheese sauce!  I’m quite sure there is not much that wouldn’t be improved with some of this addicting sauce, perfect in taste and texture.  And so easy to boot.

4 cups cauliflower florets

4 cups lightly salted water

Juice of 1/2 medium-large lemon

1/2 cup nutritional yeast

2 tablespoons yellow miso paste

1 teaspoon stone ground mustard

1 teaspoon Liquid Aminos

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground turmeric

In a large bowl, combine cauliflower and water.  Microwave for about 10 to 15 minutes or until very tender.  (Alternatively, you may simmer, partially covered, in a large saucepan over medium to medium-high heat.)  Transfer cauliflower and about a half cup of the water into the bowl of food processor.  Save remaining water.  Process until cauliflower forms a thick paste.  Add all remaining ingredients to the bowl of the processor and process until very smooth.  Taste and adjust seasoning as desired. Transfer to a large saucepan and simmer over medium heat until desired consistency is reached, adding remaining water a half cup or so at a time.  Serve immediately as you would any cheese sauce.  It is delicious for dipping, drizzling, or stirring into casseroles and fillings.  Or…eaten with a spoon.

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

 

 



Related Posts Plugin for WordPress, Blogger...