Roasted Red Pepper & Almond Hummus

9 03 2011

I have finally found a hummus recipe I like! Anyone else experience the homemade hummus problem? You want to make it on your own soo badly. The stuff in the store is delicious but so expensive and you figure, hey, some chick peas, tahini, olive oil, bam you got a batch of homemade hummus that’ll put that packaged store crap to shame.

But it never works out that way. Usually it’s too clumpy, too garlickly, too lemon-y. Then the next week I’m plowing through the Sabra again.

Never again! After this hummus, this creamy red delight, I am going on a homemade hummus kick. Recreating my faves. Jalapeno..pine nut..gahlic. Bring it on.

Here’s my little winter window herb garden. Used some of that parsley in the hummus. Not pictured is the the poor primrose flowers I killed with sunlight. RIP little primrose. you lover of damp dark spaces. sorry for burning your face off.

Roasted Red Pepper & Almond Hummus
Adapted from Eat, Drink and Be Vegan

1/2 cup sliced almonds
2 tbs. red wine vinegar
2 tbs. extra virgin olive oil
2 cups chickpeas, drained & rinsed
1/2 cup roasted red peppers, drained
2 cloves garlic, crushed
1/2 tsp. salt
Freshly ground black pepper, to taste
2-3 tsp. water
1/4 cup fresh parsley, chopped

In a food processor, add 1/2 cup almonds and pulse until very fine. Add vinegar, oil, chickpeas, roasted red peppers, garlic, salt and pepper. Puree until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl several times. Once smooth, add parsley and puree briefly to lightly incorporate ingredients.

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Rice with Chickpeas, Herbs, & Sun-dried Tomatoes

11 11 2010

A little bit off topic, but still relevant to vegetarianism and life in general, I think… Alternative menstrual products. I know, I know, not really the best subject to be going into on a food blog. I don’t care. One of the best investments I’ve made, and you should consider making too, are these re-usable menstrual cups, The Keeper being one of the more popular brands out there. There is really no good reason for anyone to stick to the traditional methods of Kotex and Always being shoved down our throats (up our hoochies). They create so much waste, don’t biodegrade,  releasing a shitload of dioxins into the environment. They pump you full of chlorinated bleach, over-absorb vaginal secretions, stuff you with rayon. Advertising tells you that you have to keep it a secret, that you’re unclean, and they also bankrupt you. A woman using tampons and pads spends an exorbitant amount of money on them in a lifetime.

So listen. There’s ways out. Make your own re-usable cloth pads. Fun and useful! Get some friends together and have a pad sewing party. Or just buy some Lunapads. Sea sponges. You can find these at a lot of stores now. And there’s nothing like grossing people out by squeezing out your full sponge into a public sink. Keep ’em clean! And like I mentioned before, The Keeper , DivaCup, or Lady Cup.

You gotta do more than just eating fancy meatless meals. But speaking of which, here’s another one!

I was stunned with how such a simple dish can produce such stunning flavors. It’s a great way to use up any fresh herbs you may have before winter. Pair it with a steamed veggie or salad, and it’s a great light lunch or dinner. So cook it up and contemplate your period heh. If you’re a dude, well it’s still good to be informed on how advertising is stickin’ it to us. Find alternatives for your dude things.

Rice with Chickpeas, Herbs, & Sun-Dried Tomatoes
Adapted from Quick Vegetarian Pleasures

2 tbs. butter
1 tb. olive oil
1 can chickpeas, rinsed & drained
2 tbs. sun-dried tomatoes, chopped
1/3 cup fresh parsley, minced
3 cups cold cooked brown rice
2 tsps. fresh basil, minced; or 1/2 tsp. dried
1/2 tsp. dried oregano
Salt & freshly ground black pepper to taste
1/4 cup grated Parmesan cheese

Heat 1 tb. of butter with the olive oil in a large skillet over medium heat. Add the chickpeas, sun-dried tomatoes, and parsley. Cook for 3 minutes.

Add the rice, basil, oregano, salt and pepper and toss well. Sprinkle on 2 tbs. water. Cook, stirring frequently, for about 10 minutes.

Cut the remaining 1 tb. butter into bits and mix into the rice. Add the Parmesan cheese, toss, and serve.