Monday, January 25, 2010

Hummus Topped with Vegetables




Years ago I took a macrobiotic cooking class and this was one of the recipes we made. I love hummus in all its forms but it can be high in fat and sodium. Adding veggies on top is a great way to make it even healthier.

Hummus Topped with Vegetables

Makes eight appetizer servings

15 oz. can no-salt-added garbanzo beans, rinsed and drained
Juice of half a lemon
1/4 c. vegetable broth or water
1 Tbsp. tahini
1 clove garlic
1/4 tsp. sesame oil
Sea salt to taste

Topping:
1 c. diced fresh tomatoes
1/4 c. chopped onion
1/4 c. fresh chopped Italian parsley
1 Tbsp. extra-virgin olive oil

Whole wheat pita bread cut into wedges for serving

In a food processor or blender, puree the garbanzo beans, lemon juice, vegetable broth or water, tahini, garlic and sesame oil until creamy and smooth. Add salt to taste

In a small bowl, mix together the tomatoes, onion, parsley, and olive oil. Arrange on top of the hummus and serve with pita bread wedges.





In case you are wondering where I found tomatoes in January, here they are in last week's CSA box. They are grown in Baja and are from the Del Cabo sustainable farms there. I've also seen these tomatoes at Trader Joe's.



Sunday, January 17, 2010

Lunch in Santa Fe

My thoughts and prayers go out to all the victims of the earthquake in Haiti.



Yesterday DH and I were wandering around Santa Fe discussing what to eat for lunch. A man overheard us and suggested we go for falafel. DH asked him if he goes for falafel at the place in the Design Center but the man suggested a brand new place only open a week called Casablanca. We weren't able to find it (we'll definitely try again another time). Instead we lucked out and ended up trying Louie's Corner Cafe which is a pretty veg-friendly place for breakfast or lunch.  




I ordered the tasty panini sandwich containing roasted red peppers, sauteed mushrooms, caramelized onions and basil. They also had a vegan breakfast burrito that looked good and both their red and green chiles are vegetarian.




Ristras for sale




San Miguel Church which was built in the early 1600's.

Wednesday, January 6, 2010

Barbecue Sloppy Joes




This easy and tasty sandwich with no added fat is a combination of a vegetarian Sloppy Joe and a barbecue sandwich.

Barbecue Sloppy Joes

Serves 6

I try  to find the lowest sodium tomato products, beans, breads, and barbecue sauce for this recipe because it can really add up. For the sloppy joes in the photograph, I used Amy's Hot Chipotle Barbecue Sauce which is indeed hot. Taste the bean mixture before serving. Depending on how sweet your barbecue sauce is, you might want to add 1 tsp. agave nectar.

Vegetable Cooking Spray
1 small red onion, diced
2 cloves garlic, minced
1 large carrot, peeled and grated
8 oz. no-salt-added tomato sauce
15 oz. no-salt-added kidney beans, well-drained
15 oz. no-salt-added pinto beans, well-drained
1 Tbsp. cider vinegar
1 tsp. chili powder
1/2 tsp. smoked paprika (regular paprika is fine if you don't have smoked)
6 whole wheat hamburger buns

In a large saute pan sprayed with vegetable cooking spray, saute the onion for 2 minutes, stirring occasionaly. Add garlic and carrot and continue sauteing for another 3 minutes. Add beans, vinegar, chili powder and smoked paprika and cook over medium heat, stirring occasionally, until the mixture thickens slightly. If desired, mash the mixture with a bean mixture. Top buns with bean mixture. (I occasionally spread the hamburger buns with a small amount of vegenaise before serving.)

I wanted to show you my beloved bean masher which I use often. Actually I even prefer it for mashing potatoes to my potato masher. Check your local Mexican grocer; I bought mine for several dollars at Pro's Ranch Market in Albuquerque.




Here is our CSA bounty for the week. Those sugar plum tomatoes are from Jacobs Farm, Del Cabo. Farmer Monte wrote of his recent visit to them in one of our CSA newsletters - apparently they are a co-op of 400 organic and sustainable farm families in Baja. I'm planning on making tacos to use up the avocados and sugar plum tomatoes.



Monday, January 4, 2010

Pizza Sfincione


I'm always up for trying new and unusual pizzas so I was happy when I read in the King Arthur Flour Baker's Blog about Pizza Sfincione, a Sicilian pizza covered with bread crumbs. I reduced the sodium a lot in my version and I only used 1 cup of the panko because I was thinking DH might not like it. I used a non-dairy cheese under the sauce.





As I feared, DH did not really like it. Although he is not usually a salad guy he raved about the avocado and grapefruit salad from Mollie Katzen Online. I'll have to try some more of her vegetable recipes; I still can't believe the original Moosewood Cookbook is over 30 years old.
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