March 13th, 2006

Hummus recipe

For a long while now I've been trying to perfect the art of making hummus. I've tried a dozen recipes and none have been totally satisfactory. . .until tonight. While searching (once again) for a good recipe I came across one that varied a bit from the norm and I decided to try it. I did doctor it a little, adding more of this and less of that. The overall result was VERY good. I'm going to share it because finding a good hummus recipe is hard and I really liked this one.

1 can chick peas (I used a 19 oz can)
2 cloves garlic
1/2 cup water (reserved from chickpeas can)
1/2 lemon ( I used about two tablespoons of concentrated lemon juice)
2 tblsp vinegar (I used garlic rice wine vinegar)
1/2 tsp salt (to taste)
1/2 tsp cumin
1/2 tsp paprika
1/4 cup tahini sauce (sesame seed paste)

Add all the ingredients (expect the water reserved from the chickpeas can) into a blender or food processor. I used pulse to mix it, adding small amounts of the reserved water until it mixed well and I got to the desired consistency. I like mine a little chunky, but I guess you could blend it smooth.

After it's done you can just stick it in the fridge to chill. . . I always sprinkle a bit of paprika on top for garish when I serve it. Usually we eat it with warm pita bread, but it's great with tortilla chips (the blue ones are our favorite) or veggies.

Hummus is also great as a spread in wraps. My favorite wrap is just hummus, with shredded carrots and romaine lettuce or spinach. It's simple, but I like it :D You can do the hummus, spinach, carrot wrap (using steamed tortillas) and then after you've wrapped it tightly cut it into about one inch pieces for a very colorful and delicious appetizer.

rice krispy treat pizza

i delver pizza for dominos part time, last night i got the idea to do something really fun. we all wanted some rice krispy treats since i had just been talking about making some, but i was still working for a few more hours. so i called up my fiance and had him bring some ingredients to the store. unsure of how it was gonna turn out we just tried it. the results were AMAZING.
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EDIT: this is the marshmallow topping i used which is vegan:


PIE and other baking substitution issues

I'm a pretty inexperienced cook, but as soon as I get my own kitchen to work in, I want to start baking up a storm. Before I begin, I have a couple of questions about substitutions.

First--is it usually ok to simply take any old recipe for muffins, cookies, cakes etc and use Vegan equivalents (egg replacer, soy milk, Earth Balance shortening, butter, etc)? Assuming the consistencies and textures match, I mean.

For example...I have always LOVED Apple and Rhubarb pie with a buttery crumb topping (as in The Joy of Cooking's recipe), and I was wondering if they could be made vegan. I don't think the recipe calls for eggs, just pie crust, fruit/sugar filling, and then the butter and brown suger topping. What product could I use, since butter needs to be very cold, hard and solid when being made into crumb topping? And it needs to have a good taste, since it's used in a large quantity.

Thanks in advance, and sorry if this isn't tagged properly (I don't know how to do it!)