Archive for the ‘Meatless’ Category

Peanut Butter Hummus

February 4, 2009

168

I have a really bad habit of seeing something in the grocery store that I want and then forgetting where I see it. Like tahini for example. I know I saw it at my Winn Dixie a few months ago but it was close to $10 and I just couldn’t fit it into my budget that week. So the next week I marched (drove) back to WD only to forget where it was. I’ve searched that store almost every week since then and I still haven’t found it. Seriously, what the hell? My BFF recently told me that the WD by her house got rid of their “ethnic foods” section so maybe that’s what happened.

But anyway, I go through a lot of hummus. Hummus requires tahini. Amanda ain’t got no tahini.

Alton Brown to the rescue! I saw this peanut butter hummus (or turbo hummus as Alton calls is) on a blog forever ago and kind of forgot about it until this morning. I happened to have everything so hey, hummus time.

It’s surprisingly good. Weird but at the same time, I want more. I was like that with regular hummus when I first tried it so maybe it just takes some getting used to. I will cut back on the garlic next time. WAY too much. I also hope to get a food processor so I won’t have to do it in batches in my mini chopper next time. ;)

Turbo Hummus
from Food Network (wordpress dies every time I try to do a link)

2 to 3 cloves garlic
1 can garbanzo beans, drained and liquid reserved
2 to 3 tablespoons smooth peanut butter
A handful fresh parsley leaves
1 lemon, zested and juiced
Pinch freshly ground black pepper
Pinch kosher salt
1/3 cup extra-virgin olive oil

Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.

Ten-Minute Chilaquiles

January 26, 2009

111
Okay, I have to admit that I have no idea what a chilaquile is but when I saw the recipe in Vegetarian Classics I needed to make it. If only because it calls for corn chips and I <3 corn chips.

It was SO easy. I was expecting to come home today and have to boil a sauce on the stove, etc. but none of that. You just have to mix the sauce together and layer everything and bake.

It was really good. Even Spencer said it was a keeper and normally he just tolerates my meatless meals. I will make a few changes next time. Another can of beans is definitely needs, maybe some black beans. Also, less cheese and save some corn chips for the top to have some crunch. Otherwise, perfection.

Ten-Minute Chilaquiles
from Vegetarian Classics

The Sauce:

1 cup salsa
2 cups tomato sauce
1/2 cup water
1 (4 ounce) can chopped green chilies, undrained
1 (14 ounce) can pinto or kidney beans, rinsed well
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano

The Fixings:

1 (11 ounce) bag corn chips
1 cup sour cream
2 cups grated Monterey Jack Cheese

Preheat oven to 350.

Combine all the sauce ingredients in a large bowl.

Pour half the sauce in a shallow 2 1/2 quart baking dish, and top with half the corn chips. Drop little spoonfuls of half the sour cream all over the chips then sprinkle on half the cheese.

Top with the remaining chips, sauce, sour cream, and chees. Bake 35 minutes or until hot and bubbly.

Crockpot Falafel.

August 17, 2008


Oh yes, another crockpot meal. And once again, the recipe comes from A Year of Crockpotting.

I must admit that I had my doubt about this recipe. Wouldn’t the falafel become mushy sitting in an oily crockpot all day? Nope, not at all. They became crisp on the outside, even on top, just like falafel you’d get at a restaurant.

The kid and I loved these. Husband, not so much. He had never had falafel before these and he just thought they were plain weird. That’s fine though. More for me. I always do meatless lunches when the husband is working so these are going into my regular rotation.

A little advice though: DON’T try to flip them. Like I said, I doubted they would brown so I attempted to flip one of them and it fell apart completely. Just trust me when I say that it will become brown.

Crockpot Falafel
from: A Year of Crockpotting

1 15oz can garbanzo beans
1/2 onion, finely diced
1 tablespoon dried parsley
2 cloves minced garlic
1 egg
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
juice from 1 lemon
1/2 to 3/4 cup bread crumbs 
2 T olive oil
Drain garbanzo beans. Dump them into a mixing bowl and smash them with a fork. Set aside.
Get out your blender or food processor. Blend together all of the spices, the onion, the garlic, the egg, and the lemon juice.
Pour on top of your smashed garbanzo beans. Use your fork to mix together, and add the breadcrumbs slowly until the mixture is wet and sticky but can be formed into balls nicely. I needed 3/4 of a cup of breadcrumbs.
Pour 2 T of olive oil into the bottom of your crockpot stoneware insert.
Form squished golf-ball sized patties of falafel. Dip each side into the olive oil and then nestle into your crockpot. It’s okay if they overlap or are on top of each other.
Cook on high for 2-5 hours. Ours cooked on high for 3.5 hours–you will know that the falafels are done when they turn brownish-golden. You can flip them halfway through the cooking time if you feel like it, but they will brown on top even without flipping.

Smoky Black Bean Enchiladas.

August 9, 2008


I’ve been trying to go meatless once a week partly to save money and partly just because I prefer it that way. It’s not easy with my meat-loving husband so most of the time I end up doing burritos or enchiladas since black beans can fool him.

The husband has a favorite enchilada recipe but it uses chicken so I decided to try a new recipe. It uses 3 cans of black beans, half of which you mash. It also calls for a thin slice of cream cheese to be wrapped up inside each enchilada so I knew we had a winner here. He ended up loving these and didn’t realize there was no meat until he was done and I confessed.

Smoky Black Bean Enchiladas
from: Vegetarian Classics

The filling:

1 chipotle pepper, preferably canned in adobo sauce
1 tablespoon olive oil
1 medium onion, minced
3 (15-ounce) cans of black beans, rinsed
3/4 cup orange juice

The sauce:

1 cup mild or medium salsa
1 cup tomato sauce
1 teaspoon dried oregano
1 teaspoon ground cumin
12 (6-inch) corn tortillas
6 ounces light cream cheese, cut into 12 slices
2 cups grated Monterey Jack cheese

Mince chipotle pepper with knife and fork, being careful not to get any on your skin. (If using a dried chipotle, cover it with boiling water and let sit for 10 minutes before mincing.)

Heat oil in a medium saucepan over medium heat. Saute onion and chipotle pepper until soft. Stir in beans and orange juice. Simmer 10 minutes. Using the back of a large spoon, mash half of the beans. COok the beans a few more minutes or until they become the texture of mashed potatoes. Set aside while you make the sauce.

Combine salsa, tomato sauce, oregano, and cumin in a bowl.

Preheat oven to 350.

Wrap the tortillas in foil and bake 10 minutes to soften. Let cool slightly. Keep the oven on.

Lightly oil 2 shallow baking dishes. Pour a thin layer of sauce on the bottom of each dish. To assemble the tortillas put about 6 tablespoons of filling on each tortilla. Top with a slice of cream cheese. Roll the enchiladas and place seam side down into a baking dish. Repeat until all 12 tortillas are filled and rolled. Pour the sauce over the enchiladas and sprinkled on the Monterey Jack. Cover the dishes with foil. (At this point you can refrigerate the enchiladas up to 4 hours. Bring to room temperature before baking.)

Bake, covered, for 25 minutes or until just heated throughout. Let sit 5 minutes before serving.


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