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11 Dec


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.

A Taste of Calgary
Served by Douglas Leighton

By Chef Costas Stathakos


• 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


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)


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.



Vegan Jalapeño Poppers

12 Sep

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.

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

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


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


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.


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

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.


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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