Spicy Golden Hummus

This is my favourite houmous dish (curry spread), with a link to a site with a dozen other styles of hummus.

 

Ingredients

• 1 15-ounce (425 g) can chickpeas, drained*
• 1 lemon, juiced (3 Tbsp or 45 ml)
• 3 Tbsp (45 g) tahini
• 2 cloves garlic, minced, plus more to taste
• 1 tsp fresh grated ginger
• 1/2 tsp ground corriander
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric, plus more to taste
• 1/4 tsp sea salt, plus more to taste
• 1-2 Tbsp (15-30 ml) olive oil (or sub water)
•  optional: pinch cayenne pepper
• Chilli (Optional)

Instructions

1. Add drained chickpeas and all other ingredients  to a blender or food processor and blend on high until creamy and smooth, scraping down sides if  needed.
2. To create a creamier texture, add a bit of oil and/or water. (I used 1 Tbsp oil and 2 Tbsp water).
3. I add milk kefir to help activate the tumeric (see Golden Milk)
4. Serve as is or garnish with pine nuts, sesame seeds, or more spices. Parsley would also be a nice addition. Store leftovers covered in the refrigerator up to 3-4 days.

Source and Inspiration:  Minimalist Baker
                                       13 Different Ways to Make Hummus

13 Different Ways to Make Hummus

13 Different Ways to Make Hummus

Black Bean Stew (Feijoada)

Ingredients

For:  8 servings

• 1 pound dried black beans, or 4-14 ounce cans, drained
• 6 cups water
• 1 tablespoon coconut oil
• 1 onion, chopped
• 10 cloves garlic
• 1 cup bell pepper, (red or green, I used red)
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 3 cups vegetable broth, or water (optional)
• 1/4 cup cilantro, chopped
• 1/4 teaspoon Cayenne pepper 

Instructions

1. If you are using dried beans, sort beans to remove debris. Rinse beans and soak overnight in cold water at least 3 inches above. If using canned beans go to number 4 of recipe instructions.
2. The following day, drain and rinse beans. Place beans in a large pot with cold water.
3. Bring to boil on medium-high, cover and reduce heat to simmer until beans are tender, about one hour. Set aside.
4. Heat oil in a large pot on medium heat, add onion and saute until soft, about 3 minutes.
5. Stir in garlic, bell pepper, cumin, oregano, and bay leaves. and cook for another minute.
6. Stir in beans (along with remaining liquid if using cooked beans). If using canned beans add water or vegetable broth
7. Bring to boil, reduce to a simmer and cook for 20 minutes, stirring occasionally for flavors to blend. Using the back of a ladle mash some of the beans to help to make a creamy thick sauce. Add extra liquid if needed.
8. Stir in cilantro, cayenne pepper and salt to season.

Source:  Healthier Steps

Shakshuka

 North African eggs with optional extras.  You can add anything to this including eggplant or minced meat.

Serves:  6.  Cooking time: 30mins

Ingredients:-

    1 tbsp olive oil
    1 medium brown or white onion, peeled and diced
    3-4 clove garlic, minced
    1 medium green and 1 red bell pepper, chopped
    4 cups ripe diced tomatoes, or 2 cans (400g each) diced tomatoes
    2 tbsp tomato paste
    1 tsp chill powder (mild)
    1 tsp cumin
    1/2 tsp coriander
    1 tsp paprika
    Pinch of cayenne pepper (or more to taste spicy!)
    Pinch of sugar (options, to taste)
    300 - 500g raw chorizo sausages, cut in thirds and pricked.  (or browned minced meat of choice)
    3/4 Salt and 1/4 pepper to taste
    5-6 eggs
    150g  (1.25 cups) Fetta Cheese crumbled (Optional).
    1/2 tbsp fresh chopped parsley or cilantro (optional, for garnish)

Method:-

1.  Heat oil on medium in a deep skillet or targine.

2.  Saute chopped onion until it softens and not browned.

3.  Add garlic and continue saute until fragrant.

4.  Add Capsicum and saute 5-7 minutes until softened.  The secret is in cooking the capsicum well.

5.  Add tomatoes and paste to pan and mix well.

6.  Add spices and sugar, mix.

7.  Add the chorizo and submerge them below the sauce and allow to simmer for 5-7 minutes or until mixture thickens.  Beware of drying out or sticking.  For runny yolks, simmer for an extra 2-5 minutes.

8.  Season to taste and adjust spices (Sugar, Cayenne etc) if required.

9.  Make wells for each egg and crack eggs evenly spaced, into mixture.  Sprinkle fetta cheese over top.  Cover pan and simmer 10-15 minutes.  For runny yolks, simmer for 2 -5 minutes less.  Can be baked if preferred at 180deg.


10.  Garnish with parsley or cilantro. 

Inspiration:-  BBC goodfood
                      From James to Jamie

Slow Cooked Baby Back Pork Ribs

Ingredients:

• 2 cups of bbq sauce
• 1/4 cup of brown sugar
• 4 Tbsp. of cider vinegar
• 3 tsp of oregano
• 1 tsp of Worcestershire sauce
• 1 Tbsp. of cayenne pepper
• 1 Tbsp. of chili powder
• 3 lbs of baby back pork ribs
• Salt & pepper

• (1.5 kg Pork Baby Back Ribs)

Directions:

Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.

Salt and pepper the ribs. Place ribs in slow cooker, and cover in sauce. Cook low and slow for eight hours or high for four hours.
After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing. Cut the ribs, serve with bbq sauce.

Source:  BuzzFeed

Quinoa Masala Burgers

Food Babe’s Quinoa Masala Burgers

 

Print

Prep time: 15 mins  Cook time:  30 mins  Total time:  45 mins   Serves: 4

 

 

Ingredients

• ½ cup quinoa dry (cooked to package instructions)
• 1 baked sweet potato with skin removed
• 1 egg slightly beaten or 1 tbsp flax seed mixed with 2 tbsp water
• a few springs of fresh cilantro diced
• 1 small onion diced
• 2 inch piece of ginger minced
• 1 garlic clove minced
• ½ tsp sea salt
• ½ tsp garam masala
• ½ tsp curry powder
• ¼ tsp mustard seed
• ⅛ tsp cayenne pepper
• melted coconut oil for brushing burgers

Instructions

1. Preheat oven to 400 degrees
2. Combine all ingredients and mix in a large bowl
3. Form mixture into 8 patties
4. Place patties on a large baking sheet covered with parchment paper
5. Brush top of burgers with a small amount of coconut oil
6. Bake for 15 mins, then flip burgers and coat with coconut oil again
7. Bake for another 15 mins or until golden brown

Citrusy Avocado and White Bean Salad on Bread

The combination of crispy carrots and nuts with the gooey avocado and beans creates a sensational mix of textures.

With the citrus, vinegar and probiotics, this is another one of those salads which is great for alkalizing the body and thus good for inflammation issues and may be considered another "Cancer Busting" salad.  The addition of a bit of spice speeds up the metabolism for better absorption.

Enjoy as a side salad or as a main on crispy toast as I did with this batch.  These pictures reflect a doubling of the ingredients listed, making enough for 5 large pizza style toppings and enough left over for the wife's lunch the next day.

Our local shop had run out of sweet onion (salad onions) but the red onion worked out fine.  I also found that the lemons and oranges were particularly juicy, making the final mix quite moist!

Preparation Time:  20 mins.   Serves 3 toasties.

Ingredients:

1 16 oz. can white beans (cannellini) - drained, rinsed
1 small avocado, diced
1/3 cup sweet onion, diced
1 small carrot, chopped
1/2 cup spinach, thinly sliced
1 Tbsp hemp or sunflower seeds
1 tsp apple cider vinegar
1 lemon, juiced
2 tsp white miso paste
1 Tbsp fresh tangerine or orange juice + pinch of zest
2 Tbsp nutritional yeast

pinch of cayenne pepper
salt + pepper to taste

topping: harissa


toasted bread (I used rye flatbread)

note: obviously your can greatly tweak the ingredients in this recipe by trying different veggies, seeds, beans and even seasonings.

Directions:

1. Add the beans and avocado to a large mixing bowl ( I used a food processor). Mash well with a fork until thick and chunky, yet creamy like a chunky guacamole or hummus.  Beans may be fully or partially mashed depending on texture preferred.
2. Prep all your veggies and fold into the avocado mixture, again, I used a food processor to roughly chop. 
3.  Add sunflower or other seeds or nuts of your choice.  You may choose to chop these with the above.
4. Whisk or blend the nutritional yeast, white miso paste, the citrus juices vinegar and spices. Fold this liquid into the mixture and continue folding until well combined and the veggies begin to soak into the creamy and liquid.
5. Serve right away or chill in the fridge for 15-30 minutes before serving. This fresh salad is best served right away, since it slightly separates when left over night in the fridge.

Source:  Healthy Happy Life 100% Vegan