Tag Archives: dip

Hummus [Updated Recipe!]

6 May

hummusIngredients: garbanzo beans, flax/sesame seed mix, olive oil, lemon, cumin, pepper, garlic, salt, white wine vinegar, water.

Start with two cans of garbanzo beans in a colander. Rinse them well with cold water. Then pour into a food processor and add 3 TSBP seed mix, 1/3 cup olive oil, 1/2 lemon (juice), 1/2 TSP cumin, a few turns fresh ground peppercorns, 4 cloves garlic, 1 TSP salt, a splash of white wine vinegar, and 1 cup water. Blend on high, adding more water to thin as needed. Transfer to plastic container and refrigerate as needed. Makes about 4 cups.

Experiment: Try using half garbanzo and half black beans. Add fresh herbs, curry, a few slices of onion, or stir in scallions at the end.

hummus

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Tofu Veggie Fritters

4 Mar

Tofu Veggie Fritters

Ingredients: Russet potatoes, zucchini, carrot, tofu, green onions, dried parsley, smoked paprika, onion powder, granulated garlic, dried dill, vital wheat gluten, salt, pepper, milled flaxseed, water, and oil.

You will also need: cheesecloth

Shred 4 russet potatoes, 1 medium zucchini, and 1 medium carrot. Set aside in a bowl. In a separate bowl, combine 8 ounces extra firm tofu (frozen, thawed, rinsed, with the liquid squeezed out, crumbled to resemble bread crumbs) with 4 green onions (minced), 1/2 TBSP dried parsley, 1/4 TSP smoked paprika, 1 TSP onion powder, 1/2 TSP granulated garlic, and 1 TSP dried dill. Next, place the shredded veggies in sturdy cheese cloth and squeeze as much of the liquid out as you can. Combine the shredded veggies with the tofu and herbs. Stir in 2 TBSP milled flaxseed whisked, with 6 TBSP warm water (this replaces egg as a binder for the fritters) and 2 TBSP vital wheat gluten. Add salt and pepper, to taste.
Finally, using a 1/3 cup, scoop the mixture into a well heated frying pan with the cooking oil of your choice. (I used just enough oil to cover the bottom of the pan, and heated it slightly below medium/high.) Flatten them to a 1/4 inch thickness with a spatula. Don’t fry more than a few at a time. If you crowd the pan, they won’t get as  crispy. The fritters should cook for 3-4 minutes per side. Add more oil as needed, and keep cooked fritters in a warm oven while you fry the rest

This will serve a family of 7, like mine!

Experiment: Use a different kind of potato. Try different herbs, such as basil, rosemary, chives, thyme, oregano, sage, etc. Add curry powder, cumin, and raisins (omitting the dill) to the batter for a middle eastern taste. Spice them up with some cayenne, red chili paste, or wasabi. These can be served with almost any meal. Just switch up the seasonings to fit! 

Vegan Ranch

Surprise! Double recipe! 

In a blender, combine: 3/4 cup raw, soaked cashews, 1/3 cup plain almond milk, onion powder, garlic powder, chopped onion, 1/2 a lemon’s juice, 1 TBSP white wine vinegar, 1 baby dill pickle, 1/2 TSP dill pickle juice, salt, pepper, and a swirl of agave nectar.

Play with the amounts of some of the ingredients.  I don’t really measure when I make it.  I just know what flavors my family likes most. It’s fun to make it how you think it should taste.  As long as you have the base, you can be creative with the flavors!
Experiment: Try using different herbs like parsley, thyme, oregano, chives, rosemary, or basil. Use fresh cucumber instead of pickle. Substitute almond milk for another milk.

Ranch Dressing Et Al.

22 Nov


Ingredients: Mayonnaise, sour cream, buttermilk, dill, white wine vinegar, lemon, garlic salt, granulated garlic, paprika, ground pepper, and honey.

I know this is really simple. That’s what I thought too! But a friend told me I should post it because lots of people use ranch and would love to make it at home. So here it is!

I have a household of dippers. So this dressing/dip is a staple in our refrigerator. It takes minutes to put together, tastes great, and is so much cheaper than buying ranch in the store. (I can’t stand buying salad dressing at the store!) Most dressing are easily duplicated at home, and even taste better! Following the ranch dressing recipe, I’ve also listed the basic ingredients for many other common salad dressings. All of which you can totally make yourself. Have fun!

In a mixing bowl, combine equal parts mayonnaise and sour cream. Thin it with buttermilk to the consistency you prefer. Then stir in lots of dill, either dried or fresh. More if you use dried, less if you use fresh. Next comes garlic salt, granulated garlic, and paprika. Start adding these in and taste as you stir until you have reached the ratio of salty and savory that you like. Then stir in white wine vinegar. Start with a touch, then taste. You can always add more if you like. Finally, add a little squeeze of lemon, a touch of honey, agave nectar or sugar, and fresh ground peppercorns. Don’t be afraid to go back and add a bit more of one or more ingredients until you reach the taste you like.

Experiment: Try basil instead of dill for a creamy pesto ranch. Try pickle juice instead of vinegar. Try smoky paprika, red pepper flakes, or some juice from pickled jalapenos to give it a spicy kick. If you like fresh garlic flavor, try using a couple cloves of fresh pressed garlic instead of granulated garlic. For a low-calorie/low-fat version, use light mayonnaise and fat-free sour cream. For a treat, stir in shredded Parmesan cheese for Parmesan ranch.

Here are the basic ingredients for other common salad dressings that I make…

Thousand Island

Ingredients: Mayonnaise, ketchup, buttermilk, chopped dill pickle, minced onion, white wine vinegar, and sea salt.

Balsamic Vinaigrette

Ingredients: Two parts olive oil to one part balsamic vinegar, fresh pressed garlic, honey, salt (or anchovy paste if you have it), and fresh ground pepper.

Italian

Ingredients: Two parts olive oil to one part white or red wine vinegar, minced garlic, minced onion, dried thyme, dried oregano, dried basil, sea salt, pepper, sugar, honey, or other sweetener.

Asian Vinaigrette

Ingredients: Four parts seasoned rice vinegar to one part pure sesame oil, soy sauce, peanut butter, minced green onion, cilantro, sugar, honey, or other sweetener.

Honey Mustard

Ingredients: Three parts mayonnaise to one part Dijon mustard, touch of spicy brown mustard, honey, sea salt, pepper, paprika, and onion powder.  (Sometimes I put dill in it too.)

Spicy Ranch

Ingredients: Two parts mayonnaise to one part Savory Cilantro Sauce, buttermilk, sea salt, a splash of white wine vinegar.  OR, for Chipotle Ranch: One part sour cream to one part mayonnaise, white wine vinegar, buttermilk, one chopped red chili in adobo sauce, minced garlic, sea salt, sugar, honey, or other sweetener.

Herb & Garlic Hummus

30 Aug

Ingredients: Garbanzo beans, tahini, olive oil, whole lemon, sea salt, mixed ground peppercorns, water, garlic, white wine vinegar, Italian parsley, basil, and Greek oregano.

Don’t let the number of ingredients deter you from trying this! It’s really simple to make.

Start with two cans of garbanzo beans in a colander. Rinse them well with cold water. Then pour them into a food processor and add 1/4 cup of tahini, 3/4 cup olive oil, 1/2 cup of water, one whole lemon (peeled and seeded), one teaspoon sea salt, lots of fresh ground mixed peppercorns, eight cloves raw garlic, a splash of white wine vinegar, a handful of Italian leaf parsley, nine fresh basil leaves, and a couple leaves of Greek oregano.

Blend it till you reach the consistency you like. My family eats this with everything! Try it as a dip with fresh cut veggies of all kinds. Or as a spread on sandwiches or wraps instead of mayonnaise. Serve it with warm grilled pita or on cracker bread with deli meat. Or put a heaping spoonful on a salad instead of dressing.

Experiment: Try varying proportions of herbs, sea salt, garlic, lemon, and peppercorns. Or try adding other herbs you like. You could also try adding roasted garlic instead of raw or roasted red pepper, pine nuts, dried herbs instead of fresh… The possibilities are endless.