July 23rd, 2008

Cilantro & Jalapeno Hummus Recipe Request

Before I attempt to replicate Pita Jungle's Cilantro & Jalapeno hummus, I thought I'd ask if there's anyone out there with a good version.

Most of the ones I'd try basing it on don't seem to use tahini. I don't think I taste it in there so that seems right but some other recipe called for it, and 1/2 cup for 30 oz. of garbanzo beans.

Right now, I think I'm going to go with this one, adding more jalapeno and a full cup of cilantro, unless someone pipes up with something more amazing even though no one's left any in the tags.

Generational food

This is a follow-up to this post about how cabbage rolls are inexpensive "peasant food" carried over by immigrants.

Have you ever veganized recipes that your immigrant families have been making for generations?

My family has so many of these and they've been some of the hardest recipes to veganize, but I'm totally determined to do it. Food is immensely important in my family. It connects us through the generations. To my family, it's a way to keep the people who have come before us alive. It's like...making a pot of Lebanese lubyee bi laham might as well be visiting a family member's grave or immortalizing them in a novel or something. It's that important.

Please share! Does your family have any recipes that have been passed down from generation to generation that you've veganized, or would like to?


What's your favorite thing to do with cabbage? I don't want complex recipes or anything, just... what do you DO with it? Every time I buy it, I wind up making some sort of vegan colcannon or "bubble and squeak" (both involve mixing it with mashed potatos after frying it, basically) but that's getting really old.


Edit: I don't really like the taste of raw cabbage - too bitter!

Chocolate Raspberry Ice Cream from the Vegan Ice Cream Paradise blog

I made Chocolate Raspberry Ice Cream today in my Play and Freeze Ice Cream Maker (Note that on the site it costs $33, but I got mine at Canadian Tire for $15)

I have the original size (makes 1 pint), so I halved the recipe. Here's what I noticed:

  • The instructions for the Play and Freeze say to shake for 10 minutes, scrape down the ice cream from the sides and mix it in with the not yet frozen stuff, replace the melted ice with more ice and salt, and then shake for 10 minutes, to make soft serve ice cream. I found it actually quite hard (I am not complaining - I was surprised, I didn't think vegan ice cream would do that well!).

  • The recipe says to mix in raspberries 5 minutes before freezing is complete - I didn't do this at all, but I believe next time I would mix them in during the half-time scrape down.

  • It was difficult to get the ice cream off the sides of the maker. Next time, I'll try emptying out the ice portion and doing a quick rinse with warm water to get the ice cream to release.

  • It was actually very satisfying to make my own ice cream.

It made 2 big servings, which my partner and I gobbled up. When our son is big enough, I think it will happily make 3 smaller (but big enough) ones.

Next, I look forward to making the Mint Chocolate Chip ice cream. Aaaagh NOM NOM NOM.

here's the recipeCollapse )