I thought I would share my most often made appetizer recipe as everyone seemed to enjoy it at our last dinner.
Red Pepper Hummus
1 can Garbanzo beans (drained and rinsed)
1 clove garlic
1-2 T tahini (still tastes good w/out)
1 T fresh lemon juice
1 T olive oil
3/4 t cumin
1/4 t salt
1/2 of 7oz jar of roasted red pepper
1/4 c water
I usually put all ingredients (minus water) in a food processor and pulse a few times. I'll then add the water as needed. Then let it run until smooth and at desired consistency.
Possible add ins:
sun-dried tomatoes
small handful of cilantro
1/2-1 chipotle pepper in adobo sauce
Wednesday, April 28, 2010
Tuesday, April 13, 2010
delicious recipe!
kevin and i tried this recipe out a few weeks ago and it was great. i don't typically enjoy pot pies, but this was good.
Recipe: Vegetarian Pot Pie
This pot pie recipe is better than the TV dinner version for two reasons: it's vegetarian and it's prepared and baked, rather than frozen and microwaved. It's also quick and flexible, so give it a try.
Yield 6 servings
Time 1 hour
Tools
* large, heavy saucepan
* wooden spoon
* 2-quart baking casserole
* rolling pin
Ingredients
* 1 T butter
* 6 c assorted vegetables, thinly sliced or diced. Some ideas:
- bell peppers
- carrots
- celery
- corn
- green beans
- leeks
- onions
- peas
- potatoes
- spinach
- tomatoes
- zucchini
* 1 clove garlic, minced
* ¼ c flour
* 3 c warm veggie stock and/or milk
* ½ t thyme
* 2 T fresh parsley, minced
* 1 t salt or soy sauce
* black pepper
* 1 recipe pie crust or vegan pie crust dough
Directions Melt the butter in the saucepan, add the vegetables and sauté over medium heat, stirring frequently, for 5 minutes. Add garlic and continue sautéing for another 5 minutes.
Sprinkle flour on top and continue cooking, stirring constantly, for 2 minutes.
Gradually add the warm liquid, stirring constantly, until sauce thickens.
Add thyme and parsley and continue cooking until all of the vegetables are tender, about 10 minutes. Stir in salt and pepper, then transfer vegetables to the baking casserole.
Preheat oven to 400.
Make the pie crust dough, then roll it into a circle slightly larger than the casserole. Lay on top of the vegetables, without sealing the edges.
Place in oven and bake until filling is bubbling and crust is golden brown, 20-30 minutes.
Recipe: Vegetarian Pot Pie
This pot pie recipe is better than the TV dinner version for two reasons: it's vegetarian and it's prepared and baked, rather than frozen and microwaved. It's also quick and flexible, so give it a try.
Yield 6 servings
Time 1 hour
Tools
* large, heavy saucepan
* wooden spoon
* 2-quart baking casserole
* rolling pin
Ingredients
* 1 T butter
* 6 c assorted vegetables, thinly sliced or diced. Some ideas:
- bell peppers
- carrots
- celery
- corn
- green beans
- leeks
- onions
- peas
- potatoes
- spinach
- tomatoes
- zucchini
* 1 clove garlic, minced
* ¼ c flour
* 3 c warm veggie stock and/or milk
* ½ t thyme
* 2 T fresh parsley, minced
* 1 t salt or soy sauce
* black pepper
* 1 recipe pie crust or vegan pie crust dough
Directions Melt the butter in the saucepan, add the vegetables and sauté over medium heat, stirring frequently, for 5 minutes. Add garlic and continue sautéing for another 5 minutes.
Sprinkle flour on top and continue cooking, stirring constantly, for 2 minutes.
Gradually add the warm liquid, stirring constantly, until sauce thickens.
Add thyme and parsley and continue cooking until all of the vegetables are tender, about 10 minutes. Stir in salt and pepper, then transfer vegetables to the baking casserole.
Preheat oven to 400.
Make the pie crust dough, then roll it into a circle slightly larger than the casserole. Lay on top of the vegetables, without sealing the edges.
Place in oven and bake until filling is bubbling and crust is golden brown, 20-30 minutes.
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