Friday, May 13, 2016

International Hummus Day

Today in International Hummus Day. Hummus is an ingredient often used in making vegan sandwiches, but I like it best as a dip, especially with pita bread, but vegetables are good, too. My daughter-in-law practically inhales the stuff, she likes it so much. There are many versions, and it is so easy to make. Try this one, but definitely experiment.

Mediterranean Dip

1 T. olive oil
1 clove garlic, chopped
1 t. cumin
One can chickpeas, drained
1/2 t. salt
1 T. lemon juice
One container plain vegan yogurt

Saute the garlic in the olive oil until fragrant, and remove from heat. Stir in the cumin and chickpeas, and coat well. Add this mixture, along with the salt and lemon juice to a food processor, and whirl until smooth. Transfer this mixture to a bowl and stir in the yogurt. Serve. Enjoy!

Wednesday, April 20, 2016

National Lima Bean Respect Day

Today is Lima Bean Respect Day. I grew up eating lima beans, so I love them, but I know some who felt this was torture to eat as a kid. Honestly, I just really like beans and peas of all kinds, so I eat them almost every day.

Black Eyed Peas and Lima Beans

1 green pepper, chopped
2 stalks celery, chopped
1 onion, chopped
One package frozen lima beans
2 packages frozen black eyed peas
2 t. red wine vinegar
1 c. vegetable broth
1 c. water
1/4 t. crushed red pepper
1/2 t. black pepper
Vegan bacon grease

Saute the green pepper, celery, and onion in the vegan bacon grease in a Dutch oven until softened. Add the remaining ingredients to the pot and bring to a boil. Lower heat, cover, and simmer for 30 minutes. Sprinkle with vegan bacon bits, serve, enjoy!

If you are so inclined (re: daring!) or just love limas, here are several more lima bean recipes for you to try! And, well, because I like black-eyed peas so much, here are a host of black eyed peas recipes, too.

Tuesday, March 22, 2016

National Broccoli Day

Today is National Broccoli Day! Sure, there are haters out there, but this stuff is delicious. I like it raw or cooked. Kids have fun with it because it looks like little trees. Since most people will only eat it slathered in cheese sauce, I am accommodating you here. In a good way.

Pan Scalloped Broccoli and Cauliflower

1 head of cauliflower (cut in florets)
1 head of broccoli crowns (cut in florets)
2 T. vegan butter
2 T. flour
1 c. vegetable broth
1 c. non dairy milk
1 c. vegan shredded cheddar
1/8 t. white pepper

Cook the broccoli and cauliflower separately. Bring about 1/2" of water to boil for each, and cook the broccoli about 5 minutes and the cauliflower about 9 minutes. Drain.
Melt the butter in a separate pot. Whisk in the flour until smooth. Add the broth and milk. Simmer for about 1 minute. Add the cheese and pepper until cheese has melted.
Place the broccoli and cauliflower in a bowl together, and pour the cheese sauce over them. Serve. Enjoy!

You can boil the vegetables ahead of time and put in the refrigerator until ready to use, if you want or need to. Also, if you can find it, add a head of broccoflower cut in florets to the dish. You can cook the broccoflower with the cauliflower.

Oddly, I could not find anything on a National Cauliflower or National Broccoflower Day. If you find one, please let me know. And then celebrate those days, too, with this dish!

By the way, if you've never even heard of a broccoflower, they look like this:

Sunday, January 31, 2016

Eat Brussels Sprouts Day

Today is Eat Brussels Sprouts Day. I know a lot of people don't like them, but c'mon, they are such cute little cabbages. I admit, I wasn't a fan for a long time. I don't know, they just had kind of a bitter aftertaste to me. But over the last few years, I have come to really, actually, enjoy them. I hope you enjoy this dish as much as we do.

Brussels Sprouts with Toasted Almonds

Two bags of frozen Brussels sprouts
1/4 c. vegan butter
2 T. lemon juice
1/4 t. salt
1/2 c. slivered almonds, lightly toasted

Cook the Brussels sprouts according to the directions on the bag. Drain. In a frying pan, melt the butter. Add the remaining ingredients, including the Brussels sprouts. Stir until everything is well coated and heated through. Serve. Enjoy!

You can make the Brussels sprouts ahead of time and keep in the fridge until you are ready for the rest of the recipe.

Tuesday, January 12, 2016

Curried Chicken Day

Today is Curried Chicken Day. I'm only over the last year or so new to Indian cuisine. I'd pretty much avoided it in the past, thinking it too spicy. But I've had several dishes that I especially liked, so am still working my way through the cuisine.

One day Whole Foods had some vegan curried chicken on their hot bar, and I tried some. Omg, it was delicious! I think I went back a few more times that week just to get more. Which, of course, can get expensive, so I decided to try to make some at home.

Curried Chicken Salad

One package favorite frozen chicken (mine is Delight Soy nuggets), baked according to package directions, chopped
1/4 c. diced red onion
 ribs celery, diced
1/2 to 1 cup chopped peanuts
1-1/2 c. vegan mayonnaise
2-1/2 T. curry powder
Dash turmeric
Salt and freshly ground pepper, to taste

Mix everything together in one large bowl, until coated well. Serve. Enjoy!

Wednesday, January 6, 2016

National Green Beans Day

Today is National Green Beans Day. I typically associate them more with summer, but since I can buy them year round frozen and canned, I guess every day can be a green beans kind of day.

April 4 is International Carrot Day. I know a lot of people who will eat them raw, but not cooked. It's a consistency thing, apparently. I like them both ways. So, if you miss eating this dish today, you can make it for that day.

Or, you could just make it any darn time you like!

Carrots and Green Beans with Ginger

1-1/2 lbs. carrots, sliced
1-1/2 lbs. green beans, trimmed
1/4 c. vegan butter
2 t. freshly grated ginger

Boil carrots and green beans separately, about 7-10 minutes each. Drain. Melt butter in a skillet or Dutch oven. Add the ginger and saute over medium heat for 2 minutes. Add the green beans and carrots to the melted butter/ginger mixture and stir to coat well. Serve. Enjoy!

Friday, January 1, 2016

Black Eyed Pea and Collards Soup

Every new year's day I make black eyed peas and collards in some way. Sometimes it is just simply a pot of beans and a pot of collards. This time I decided to switch things up a bit and turn it into a soup. The results were delicious!

Black Eyed Pea and Collards Soup

One package vegan kielbasa sausage, sliced into coins
2 onions, chopped
3 cloves garlic, minced
1 t. Cajun seasoning
8 cups vegetable broth
One package of dried black-eyed peas
1 bunch of collard greens, stemmed and cut into 1-inch pieces
1/2 c. basmati rice
1 t. hot sauce

Soak the peas in enough water to cover overnight. Drain and dump them into a crockpot. Add the onions, garlic, Cajun seasoning and vegetable broth. Cover and cook on low for 10 hours. Add the collards, rice, and hot sauce. Stir to mix, cover and let cook an additional hour.

Saute the kielbasa in a little bit of olive oil until nicely browned.

Serve the soup in bowls and top with a few coins of the kielbasa. Enjoy!
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