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Hummus

11 Dec

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I’ve grown up eating hummus since I can remember. It’s so delicious. My Mom always made this recipe. I tend to like it more then store bought hummus. It’s very simple and easy to make. I tend to cut this recipe in half, since I’m the only one eating it. It lasts me a week, if I have one serving a day. I like to put it on a sandwich daily, after my morning yoga. I don’t really like breakfast food. I would rather eat leftovers from dinner, the night before, for breakfast.

Anyways, I was visiting my mom the other day and decided to get the official recipe from her. It’s from this cookbook. Now, I am realizing, that it has been too long since Ive been home to Calgary.

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A Taste of Calgary
Served by Douglas Leighton

Hummus
By Chef Costas Stathakos
Yield:6-8

Ingredients:

• 32 oz can chick peas, drain & retain juice
• 4 garlic cloves, minced
• 3 Tbsp lemon juice
• 2 Tbsp tahini
• 5 Tbsp olive oil
• salt and pepper to taste

Directions:

1. Put the chick peas, garlic, lemon juice and oil into a blender and blend on low speed.

2. Add salt and pepper to taste. Add retained chick pea juice and blend to achieve pudding-like consistency.

3. Serve with pita bread or veggies. (Hummus will keep for a week in the fridge in a sealed container)

Update:

I learned a new trick, for those of you looking to make really smooth hummus. The key is removing the outer skin. It only took me about 15 minutes, after I boiled dried garbanzo beans for 2 hours.

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Vegan Jalapeño Poppers

12 Sep

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I’ve been dying to have some jalapeño poppers for quite some time now. It’s been over a year since I’ve had any. Since I became vegan, I never even thought about making them myself. Just the thought of fake cheese would make me queasy. There have been very few times that I like fake cheese. Other times, the same fake cheese made me want to vomit! I can only handle diaya in moderation in dishes. I mainly stay away from any dish that has any type of fake cheese substitute. Slowly but surely, I’ve been finding out what cheese substitutes I can handle and what I like.

This past week, I set out on a search to make poppers, that didn’t have vegan cream cheese or a huge amout of diaya in them. The cheddar diaya I really don’t like. These ones use cashews and a small amount of mozzarella diaya. I think they turned out rather well. I made another batch last weekend and the inside was a mix of cashews with tofu. I didn’t like them that much. I could only eat one! I ended up throwing the rest of them out. They gave me that same queasy feeling. These ones did not. I ate 7 last night. I never eat that many poppers, but they were just too good.

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Soaked cashews with garlic, lemon juice, chives, salt and pepper.

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Blended cashews and spices. Then diaya is mixed in with a spoon.

20120911-154935.jpgSetting up my dredging station.

Now I just wanted to say, wear gloves!!!
I took mine off prematurely. I didn’t realize that all the rinsing I did in the sink, left a ghostly residue that would later haunt me. My hands payed the price for a good hour after I was done cleaning up my mess and doing all the dishes. I finally resorted to sticking them in a glass of milk. It helped, slightly.

Vegan Jalapeño Poppers

Yield: 30

Ingredients:

About 15 large jalapeños

For the Filling;

• 1 1/2 cups raw cashews soaked for about 3 hours
• 4 tsp lemon juice
• 1 garlic clove, minced
• 1 Tbsp chives, chopped
• 1/2 tsp salt
• dash cayenne
• 1 cup diaya, mozzarella

Dredging:

Flour mixture;

• 1 cup flour
• 1/2 cup nutritional yeast
• 1 tsp garlic powder
• dash chipotle
• 1/2 tsp salt
• 1/4 tsp pepper

• 2 cups panko, roughly
• 1 cup soy milk* or vegan milk of choice
• 1 cup of safflower oil, great for high heat

* I actually used coconut milk and it coated the jalapeños fantastically.

Directions:

1. Take your soaked cashews and purée with all of the filling ingredients, except for the diaya. Purée until smooth. Then mix in the diaya with a spoon. Set aside

2. Time to make the flour mixture. Put all the flour mix ingredients in a bowl. TI like to mix them together with a whisk. Get two more bowls. One for milk and one for panko.

3. Cut jalapeños in half lengthwise. Deseed with a spoon, while wearing your handy dandy, gloves ;)

4. Fill your jalapeños with the cashew mix.

5. For coating I did
Milk
Flour
Milk
Flour
Milk
Panko

This made a really nice, thick, crunchy, outer coating.

6. Heat oil on med-high to 350 in a sauce pot. If you don’t have a thermometer, when u drop a piece of panko in the oil and it sizzles, the oil is ready. Now, put 4-5 jalapeños in the oil for 1 1/2 minutes. Then turn over and fry for another minute and a half. They should be lightly browned and crispy when done.

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I ended up taking the extra jalapeños that i didn’t want to fry and placing them on sheet pans, to freeze for a couple hours. Then I transferred then to ziplock bags. Now I have a boat load of jalapeños ready to pop in some oil for a quick and easy snack. I hope you enjoy them. I sure have.

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