BBQ Black Eyed Pea hummus

This one is really exciting. I made it while listening to some Jenn Grant, which reminded me of Halifax...I think that is what made me so creative with this one. Odd that I grew up in Montreal but feel homesick for the Halifax landscape...

1 clove of garlic

1 can Black eyed peas

2 tsp cumin

1/2 tsp salt

1/2 tsp hot sauce

3 tbsp BBQ sauce (vegan, duh)

1/4 cup tahini

4 tbsp water

Process garlic clove first, then add all other ingredients and process again.

Baked Pumpkin Kale Penne

1 box whole wheat penne, cooked according to package directions.

3 yellow onions (thinly sliced)

1 bulb roasted garlic

8 sun dried tomatoes (packed in oil)

1 can pumpkin pure (18oz)

2 tbsp sage

2 tsp salt

1.5 cup cashews

2 cups original, unsweetened almond milk

2 cups bread crumbs

1 bunch kale (de stemmed, cut into pieces)

3/4 cup nutritional yeast

juice of 1 lemon

1/4 tsp nutmeg

1 tsp. corriander

1 tsp thyme

1 tsp marjoram

1 cup sliced almonds

directions:

caramelize onions in a cast iron pan. next put garlic and tomatoes into the food processor and process. add cashews and 1/3 cup water. process until smooth. add everything else except for breadcrumbs, caramelized onions, kale and penne.  process again. 

put pumpkin mixture into bowl, add the kale, caramelized onions, 1 cup of the breadcrumbs, and mix until well blended. 

put penne and mixture into a prepared 9 x 13 pyrex baking dish and mix until combined. sprinkle remaining breadcrumbs and slivered almonds on top. cover with foil and bake at 350 F for 45 minutes. 

Fava-mushroom hummus with roasted garlic

I dreamed about this one... so good... Even Peanut is trying to snag some!

1 can fava beans (drained and rinsed)

1/4 cup tahini

1/8 cup olive oil

1 tsp. cumin

1 tsp sage (dried)

1 tsp salt

1/4 cup water 

16 oz sauted mushrooms (leftovers are fine here, I made them fresh because mushrooms don't survive long in my place)

1 bulb roasted garlic 

2 tbsp red wine vinegar

place all ingredients into food processor and process. for a chunky, more rustic hummus, add 8 0z more cooked mushrooms at the end and pulse until desired texture is reached.

Note: to roast garlic: cut the top off of the bulb. fill with olive oil, wrap in foil and put into oven at 400 F for about 20 minutes. I like to toss a few wrapped bulbs in the oven while I'm cooking other stuff, then store them in the fridge. 

peanut eggplant soup

This is in Veganomicon. It is not too diet friendly, but worth the calories. 

Blueberry Pancakes

When I don't feel like standing in line at Sugarbowl, I make brunch. Brunch is my favorite meal of the day, mostly because I have the rest of the day to burn off the calories...

These are cheaper to make than your average pancakes that have eggs. they are also lower in fat. 

1 1/4 cup whole wheat all-purpose flour

1 tsp. cinnamon

1/4 tsp. cardamum

2 tsp. baking powder

1 tsp lemon zest

2 cups frozen blueberries

1 1/4 cup soy milk

1/3 cup water

1/2 tsp almond extract

2 tbsp. canola oil

2 tbsp maple syrup

mix dry ingredients (omitting berries) in bowl.

mix wet ingredients separately.  combine the wet with dry ingredients and combine. let stand 20 minutes (this makes the pancakes fluffy). fold in blueberries. 

heat cast iron pan for a few minutes on low-medium heat (oiled). use 1/4 measuring cup to portion batter onto your skillet. cook on each side for 4 minutes before flipping. to keep warm, put in oven, covered in foil. 

Enjoy!

tofu stroganoff

This is a bit pricey (there is a whole tub of toffuti "sour cream" in it), but it is easy to make and good if you want something "creamy".

1 container vegan sour cream

1 can tomato paste

1 pound green beans (cut into 1 inch pieces)

16 oz sliced mushrooms

1 tbsp salt

1 lb extra firm tofu (drained, cut into cubes)

2 cups almond milk (unsweetened, original flavor)

4 tbsp of hungarian paprika. 

blend together all liquid ingredients (including tomato paste) in slow cooker. add saltand paprika. add mushrooms, green beans and tofu, blend so vegetables and tofu are coated. cover slowcooker and set on low for 8 hours. add liquid if needed (more almond milk preferable). 

sun dried tomato-roasted red pepper hummus

This is my version of a popular favorite.

5 sun dried tomatoes

1/4 cup roasted red peppers

1/4 cup tahini

juice 1 lemon

1 tbsp olive oil

1 cup chickpeas

1 cup white kidney beans

1 tsp summer savory

1 tsp salt

1 clove of garlic

put all ingredients into food processor. process, enjoy or put in fridge overnight.