August 13th, 2009


Hillbilly Hummus: serious yum from pantry staples

Last night I made Crescent Dragonwagon's Hillbilly Hummus (from her book The Passionate Vegetarian) out of the last of a gigantic pot of black-eyed peas I'd cooked. It's unbelievably delicious for something so simple. As someone who is just making the transition to vegan eating, I would feel confident serving this to omnivores.

Crescent's note: "Ozark ingredients intersect Middle Eastern standards: Chickpeas are replaced by black-eyed peas, tahini by peanut butter. The only person who ever guessed that the mystery ingredient was peanut butter was my dear friend and Ozark native Steve Colvin."
My notes, below, in italics.

Collapse )

I ate this with some pita chips, but any wheat bread or cracker will work nicely. The color is sort of grayish, so feel free to dress it up with a topping of chopped tomatoes, roasted red peppers, scallions, or a sprinkling of paprika. It probably would also make a good sandwich or wrap spread with some veggies.

Also, I'm happy to report that the Snobby Joes from Vcon are scrumptious, but you probably all knew that already. I didn't think it would work out as I was making them, but it really did.

Ginger grapefruit green tea

If you really love ginger, this is for you. The taste is very strong of ginger. I love that
spiciness. If you don't so much, stay away. :P Or just forgo the
ginger. I bet it would be equally good without it, but I LOVE ginger
and was looking for a use for the heinous amounts of ginger root I
always have lying around. This ended up being really tasty!

Ginger grapefruit green tea

about 1 cup of pre-brewed chilled green tea
3-4 tbsp of grated ginger root
half a grapefruit, red or white (I used red)
apple juice to top off the glass for a little extra sweetness

Utensils that will be useful here - small mesh kitchen strainer,
cheesecloth, grater

Put the 1 cup of green tea in a tall glass over a couple ice cubes.
Squeeze the freshly grated ginger through a cheesecloth into your
green tea. Either juice the grapefruit with a citrus juicer and add
the juice to your tea that way, or do what I did and strain the pulp
and seeds over a little mesh strainer over the cup. Either way will
work great.

I had extra room in my glass so I topped off the rest with some apple
juice I had in the fridge to sweeten it up without actually putting
sugar in it. I am sure you could alter any and all of these
ingredients to suit your tastes.

Very crisp and refreshing on a hot day! I am sure you could up the
doses and make a whole pitcher if you wanted, but I only wanted the
single serving for the time being.
  • Current Mood
Schon gehoert?

My latest thing to do with kale

The garden I share is currently just overrun with kale and chard, so I've been eating a lot of greens this summer and looking for different seasoning combos to dress them up with. Here's one that worked particularly well, which I think would work just as well with collards:

1-2 Tbsp. finely chopped garlic
1-2 Tbsp. olive oil
1/2 to 1 tsp. nanami togarashi*
1 large bunch kale or collards (I think mine weighed in at 14oz.), trimmed and chopped as finely as you like
few tablespoons water (if necessary)
a liberal pour of beer (I used a light lager)--probably between 1/4 and 1/3 cup
1-2 Tbsp. soy sauce (or salt to taste)

Saute the garlic in the oil for a few minutes before adding the nanami togarashi and then the kale. I just barely negotiated my whole bunch's worth of kale into my 12" saute pan. Something with taller sides, like a Dutch oven, would be good. Cover and/or add a splash of water to help steam the kale as it sautes. As the greens wilt and get close to being done, add the beer and soy sauce. Continue cooking until the liquid mostly evaporates, and the greens are tender to your liking.

If you're truly overrun like I am, make as many batches as you have greens/time for and freeze them. Or buy enough greens that you become overrun, and do the same thing.

* Nanami tagarashi is my new favorite seasoning blend. It's moderately spicy but definitely won't knock you over unless you really go crazy with it. The sesame/orange/seaweed/ginger flavors really balance each other out into something piquant and savory and warm to wrap the spice in. I love it. I randomly picked a jar of it up a while back at our local Asian megagrocery as soon as I figured out that it was vegan. So far I've mostly used it with greens (which I don't think is a traditional use for it at all), but I want to try it also as a seasoning on sweet-potato oven fries and also with stir-fried eggplant. I'd love to hear other ideas!
  • orcdork

lentils and kale

This summer I taught on a farm which was incredibly rewarding and allowed me to bring home lots of produce. Tonight I cooked kale for the first time and this meal came out so delish I had to share it with you all. It is a mix of a few recipes I found online.

You need...

1c dry lentils
2 c water
1 t rosemary (dry)
1 T tyme (fresh)

2 T olive oil
1/2 large white onion sliced or chopped
1 medium tomato (more would work well too) chopped
2 T balsamic vinegar
1 T brown sugar

3c Kale chopped
salt and pepper to taste

Cooked a cup of regular dry lentils with time and rosemary about 30mins.

Cooked the kale for about 8mins in a pot of boiling water.

In a saute pan I sweated out half a large white onion chopped, add the chopped tomato saute for 5mins, add balsamic vinegar, brown sugar, lentils, and salt and pepper. Combine, adjust seasonings to taste. I stirred in the kale but you could also serve the lentils on a bed of the kale which would be really pretty. Serves 4.