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Roasted Garlic and Jalapeño Hummus

A mild, Mexican-inspired smoky hummus appetizer with just a little kick on the back side.

Equipment

Food procesor

Baking tray

Parchment paper (optional, just makes clean up easier)

Ingredients

2 15 oz cans chickpeas (almost completely drained)

1/4 cup Tahini

5-6 garlic cloves

Juice of two limes (medium) = about 6 TBSP.

2-3 jalapeños

3/4 teaspoon salt

3 TBS. Avocado Oil (olive oil also okay)

1 1/2 tsp. Ground cumin

1 tsp. Smoked paprika

Optional topping

1/2 cup pumpkin seed

1 TBS Avocado oil (or Olive oil)

1/4 teaspoon ground cumin

Pinch of salt

Pinch of fresh ground black pepper

Instructions

1. Preheat oven to to 425 degrees F.

2. Place jalapeños and garlic cloves (in skin) on baking sheet lined with parchment paper. Drizzle lightly with olive oil and place in oven. Roast for 9 minutes and then rotate the jalapeños. Garlic cloves may be ready at this point, and you can remove. Roast the jalapeños for another 9 minutes. When jalapeños are done, wrap then in aluminum foil to steam for about 5 minutes. This will make the skin easier to remove. Remove skin and scrape out seeds.

3. Place everything (except ingredients for the topping) in the food processor and blend until smooth.

4. Topping: Preheat oven to 350 degrees F. In a small bowl, combine pumpkin seeds, salt, pepper, and cumin. You can use the same baking sheet/parchment paper to roast them on. Roast for 5 minutes; stir and then roast for another 5 minutes.

5. Serve with topping and small amount of avocado/olive oil drizzled over the top with vegetables, pita chips, or fruit.

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Our Thanksgiving feast

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Just made this recipe with a few small changes. Rather than use canned sweet potato puree, I made 15 ounces of homemade puree. Instead of 1/4 cup tahini, I used 1/8 cup tahini and 1/8 cup peanut butter. I also reduced the amount of olive oil from 2 tbsp to 1 tbsp. Finally, I used 1 1/2 Tbsp of Tabasco Chipotle Sauce in lieu of chipotle peppers, since did not have any in the pantry. Seriously yummy and a little lower calorie count than the original!

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Fresh strawberry filled cupcakes with strawberry buttercream

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Red Lentil Dahl With Roasted Butternut Squash and Cauliflower. You can find this recipe on the blog site of the Domestic Gothess (link below). I substituted caraway seed for nigella seed because did not have the latter in pantry. I also added 3 cups fresh spinach right at end. Absolutely delish! Highly recommend that you check out this recipe if you like Indian cuisine.

https://domesticgothess.com/blog/2018/05/23/red-lentil-dhal-with-roasted-cauliflower-and-butternut-squash-vegan/

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Classic Gumbo (Vegan); recipe from the cookbook Mississippi Vegan by Timothy Pakron. Cannot say enough good things about this cookbook! A must-have for vegans who love Southern-style cooking minus all that animal fat.

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Butternut Squash and Veggie Pizza; crust recipe from Food Network; sauce and toppings from Minimalist Baker. Delicious!

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Homemade Sweet Potato Gnocchi with zucchini and plant-based chicken in a red pest sauce.

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Buddha plate: marinated tofu, roasted sweet potatoes and broccoli, sautéed kale on a bed of brown rice, topped with Thai peanut sauce and garnished with carrot sticks and sweet pepper

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Turmeric Roasted Potato Buddha Plate

With Chickpeas, Carrots, Spinach and Kale, topped with a Tahini Dressing

A super easy Buddha bowl to make. The potatoes, carrots, and chickpeas are cooked on one roasting pan. Tahini dressing can be made quickly in food processor or blender. And the garlicky kale and spinach with lemon juice just take a few minutes on the stovetop.

Prep time: 20-25 minutes

Cook time: 30 minutes

Servings: 2

For the Roasted Potatoes and Chickpeas:

I used a mix of purple potatoes, sweet potatoes, and white potatoes. But if you just have one type of potato that will work fine too.

2 cups Potatoes, cut in quarters

1 15 oz can of chickpeas, rinsed and drained

2 tsp olive oil

1/2 tsp ground cumin

1/2 tsp turmeric

1/2 tsp garlic

1/2 tsp onion powder

Pinch of salt

For the Carrots:

2 cups carrots, cut in large wedges (like for a stew)

1 tsp olive oil

1tsp maple syrup

1/4 tsp turmeric

1/4 tsp garlic

1/4 tsp paprika

Pinch of Salt

For the Wilted Kale and Spinach

Again if you don’t have both in your fridge, it works just fine with one or the other.

1 cup Kale, washed, de-stemmed, and roughly chopped/torn

1 cup spinach, washed

2 tsp olive oil

1 garlic clove, minced

1 tbsp lemon

Pinch of salt

For the Tahini Dressing

1/4 cup Tahini

Juice, of one medium-size lemon

1/2 tsp garlic

1 tbsp maple syrup

water (start with 2 tbsp and add more if needed to thin)

Instructions

Preheat oven to 425 F

Cover a large cookie sheet with parchment paper

Place potatoes, chickpeas and carrots on the pan and put in oven to bake for 15 minutes. 

After 15 minutes, flip/stir everything and cook for 15 more minutes (or until potatoes are tender and chickpeas are crispy)

While the potatoes are in the oven, make your dressing. Put all ingredients for the dressing in food processor or blender and mix until smooth. If too thick, add a little water.

About 5 minutes before potatoes and vegetables are ready to come out of oven, prepare the wilted kale and spinach. Heat oil over medium heat in skillet; once hot, add garlic and cook for about 2 minutes. Add spinach and kale, as soon as it starts to wilt, add lemon juice and pinch of salt.

Serve: Divide Kale/Spinach mix between two plates. Top each plate with 1/2 of the roasted potatoes, chickpeas, and carrots; top with dressing.

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Last night I made stuffed acorn squash for dinner. Washed and set the seeds out to dry. Then this morning I tossed the seeds in 1/2 teaspoon of olive oil—just enough to coat then. Then added 1/2 teaspoon of homemade creole seasoning and tossed. Roasted them in the oven for 15 minutes at 325 F. Delicious as a snack or a salad topper!

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Pasta with Beet Greens, Pine Nuts and Vegan Chicken

The trip to the farmer’s market yielded among other things beet greens. Beet greens are nutritious as they are rich in Vitamin K, copper, manganese, iron and calcium, but they are also great for maintaining a healthy weight, as they contain zero saturated fat and cholesterol. Better yet, you don’t have to like beets (which I don’t) to like these. This recipe takes less that 30 minutes to put together, but is loaded with flavor.

Servings: 4

Prep time: 10 minutes

Cook Time: 15 minutes

Ingredients

8 oz rainbow rotini (uncooked)

1 1/2 Tbsp olive oil

1 6 oz package plant-based chicken tenders (cut in cubes)

3 cups beet greens, washed and coarsely chopped

4 garlic gloves, minced

1/4 cup pine nuts, toasted

1/4 cup golden raisins (soaked in hot water for 5 minutes)

1/2 tsp sea salt

Dash of fresh ground pepper

Dash of red pepper flakes

1 Tbsp fresh lemon juice

4 Tbsp vegan parmesan cheese (optional)

4 lemon wedges for garnish

Directions

Cook the rainbow rotini (according to package directions, leaving out the oil). Set to the side.

Add the plant-based chicken, pine nuts, golden raisins, beet greens and spices. Cook until the beet greens are tender (5-7 minutes).

Stir in the pasta and lemon juice, mix well

Serve topped with parmesan and garnished with lemon wedges.

Nutritional Information (per serving)

Calories       402

Protein        18.1 g

Total Fat      13.6 (Sat Fat 2 g)

Cholesterol  4.4 g

Total Carbs   57 g (Fiber 6.4 g; Sugars 9 g)

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Southwestern Tofu and Peanut Stew

This recipe brings together in one dish two of my favorite cuisines: Indian and Tex-Mex.  Like any tofu dish, it requires a little advanced preparation, as you will want to press out the water and marinade the tofu for four hours before baking. But once the tofu is ready, this recipe comes together quickly and is only 482 calories per serving and packs 22.9 grams of protein.

Servings: 4

Ingredients for the Tofu

1 lb Tofu

2 tbsp olive oil

1/4 cup water

1 Tbsp Chili powder

1 Tsp Cumin

1/2 Tsp Garlic powder

1/8 Tsp cayenne pepper

Directions

Drain, and cut the tofu block into thick slices like a loaf of bread 

Then press tofu to remove excess moisture for at least 30 minutes before you marinade

Once drained, cube the tofu

Place the cubed tofu in a large container so that the tofu can lay in one layer, not stacked on top of each other.

Make your marinade by combining the remaining ingredients, mix well.

Pour marinade over tofu so that it covers it completely

Cover the container with plastic wrap. Put in refrigerator and allow to marinade for at least 4 hours.

Once ready, pre-heat oven to 400 degrees Fahrenheit; place tofu on a baking sheet covered with parchment paper. Cook for 30 minutes.

Once done, set aside to cool

Ingredients for Sauce

2 Tsp. olive oil

1 medium, yellow onion, chopped

3 garlic cloves, minced

1 14.5 ounce can of diced tomatoes with chiles

1 cup of vegetable broth

2 Tsp cumin

1 to 2 tsp of your favorite hot sauce (I used chipotle tabasco)

1/2 cup of PB Fit prepared according to package instructions (you could use regular peanut butter but it will increase the calories).

1 cup fresh spinach (or kale)

Cooked rice for serving

Sliced green onions, chopped peanuts, and fresh cilantro for garnish

Directions

Heat the oil in a large skillet over medium heat

Once hot, add in the onions and garlic cloves. Cook until the onion starts to turn translucent.

Stir in the tomatoes and vegetable broth. Bring the mixture to a boil, reduce heat and let gently boil for about 15 minutes (or until only about a half inch of liquid remains)

Stir in prepared PB fit (or peanut butter), add in the baked tofu, reduce heat and allow to simmer until everything is warm (about 5-10 minutes)

Add in the spinach, cooking until just wilted, about two minutes.

Served over cooked rice immediately

Garnish with sliced green onions, chopped peanuts, and fresh cilantro

Nutritional Information (per serving)

Protein           22.9 grams25

Total fat          18.3  (Sat Fat 1.8 g)

Cholesterol      0 g.

Sodium           525.2 mg

Carbs              54.7 g

Fiber               6 g

Sugars            7.5 g

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Pesto Pasta Salad

If you live in the Southwest, the temps outside are at record highs and the last thing that you want to do is turn on the stove in the late afternoon to make dinner. This hearty main dish pasta salad is a great alternative. You can make it first thing in the morning, and it will be chilled and ready to serve for dinner.

Prep Time: 20 minutes

Marinade time: 3 to 4 hours

Servings: 6

Ingredients:

2 cups dry pasta, rainbow rotini

8 ounces mozzarella cheese, cubed

12 plum tomatoes, cut in half

1/2 cup green olives, pitted and halved

2 vegetarian Italian sausage, chopped into bite-sized pieces

3 tbsp basil pesto

2 cups fresh spinach

1 tbsp fresh basil (optional), cut or tear

1 tbsp fresh oregano (optional), cut or tear

Instructions

Prepare pasta according to package instructions, allow to cool before adding to salad mix

Combine all ingredients in large bowl, except spinach and fresh herbs

Mix well, cover, and chill for at least 3 to 4 hours

When you are ready to serve, toss in spinach and fresh herbs

Nutritional Information (per serving)

Calories              346

Protein                22.2 grams

Total  Fat            14.5 (Sat Fat 5.4)

Cholesterol         22 mg

Calcium              10 %

Iron                     17 %

Potassium          13 %

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Vegetarian Chik’n Enchiladas

This vegetarian take on a Mexican classic is one of my favorites. Obviously you could use bottled enchilada sauce as a shortcut. But I think once you see how easy it is to make the sauce from scratch, you will never opt for store-bought sauce again. The enchiladas are filled with black beans, sweet potato, and vegetarian chik’n, so each serving contains about 28 grams of protein.

Servings: 4 Prep Time: 20 minutes Cook Time: 35 minutes

For this recipe:

1 skillet

1 medium-sized sauce pan

1 9 by 13 inch baking dish

1 spatula

For the Enchilada Sauce:

1/4 cup canola oil

2 tbsp all-purpose flour

3 Tbsp chili powder

8 oz. Tomato Sauce

1 cup vegetable broth

1 tsp garlic powder

1/2 tsp onion powder

Instructions For the Enchilada Sauce:

Heat the canola oil in a sauce pan over medium heat

Add the flour and the chili powder to the hot oil

Cook until the color turns from bright red to a darkish brown, stirring constantly

In a small bowl mix the remainder of the ingredients together until well blended

Add this mixture to your sauce pan and whisk until fully blended

Cook for 5-8 minutes, or until thickened.

Set Aside and prepare the enchiladas

For the Enchiladas

Olive oil spray

1 package of Smart Tenders, chopped in bite-size pieces (you could also use morning star vegetarian chicken strips)

1 green pepper, chopped

1/2 cup yellow onion, chopped

1/4 cup vegetable broth

1 cup of sweet potato, peeled and diced

1 15oz can black beans, rinsed and drained

8 tortillas (I used flour tortillas, but you could also use corn tortillas, if you prefer)

1/2 cup reduced fat cheddar cheese

Instructions for the Enchiladas

Preheat oven to 350 degrees Fahrenheit

Lightly coat skillet with olive oil spray and heat skillet over medium heat

Add onions and green peppers, cook until onions start to turn translucent

Add vegetable broth, sweet potato, black beans, and chik’n, cook until sweet potatoes are tender, about 10 minutes

Add 2 tbsp of the enchilada sauce to the mix

Spread 1/2 of remaining enchilada sauce in the bottom of a 9 by 13 inch baking dish

Fill each of the 8 tortillas with an equal amount of the skillet mixture and place in baking dish

Pour the remaining sauce over the top of the enchiladas

Sprinkle with cheddar cheese

Bake for 15-20 minutes, until cheese is melted and bubbly

Serve with your favorite garnishes

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Nothing like spaghetti sauce made from fresh herbs from your own garden.