Tag Archives: dip

Beet Hummus

IMG_21712 medium beets; prep as described below
1- 16 oz can chickpeas; drained (or 3/4 cup dried chickpeas cooked till tender)
2 cloves garlic; crushed
1/4 cup fresh pressed lemon juice
1/4 cup extra virgin olive oil
2 Tablespoons water
1/8 teaspoon ground cumin
1/2 teaspoon sea salt
pinch fresh ground black pepper

Cook beets till tender; cover with water in a saucepan, sprinkle with a pinch of salt, bring to a boil and simmer for 20 minutes. Drain, cover with cold water until the water is warm, drain and cover with more cold water then simply rub the skin off. Cut into 1” chunks.

Place all ingredients in a blender and process till smooth. Add more water, 1 Tablespoon at a time, until desired consistency.

Garden Zucchini Sandwich

I started the day by baking rolls knowing that I was picking vegetables to stuff them for dinner.
DSC_0006
 Preparing whatever comes out of the garden is wonderful; fresh and rewarding. Featured on this sandwich are zucchini, tomatoes and amaranth greens out of the garden with onions and homemade ranch dip/spread.

Ranch Dressing
1/4 cup mayonnaise (homemade)
1/4 cup Greek yogurt
1 teaspoon prepared mustard (I use dijon)
1/4 teaspoon sea salt
pinch fresh ground black pepper
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
1/8 teaspoon dry dill weed
pinch dry thyme

Mix all ingredients together and refrigerate until ready to serve.

Vegan Avocado Aioli
1 avocado
1 small clove garlic; crushed
juice of 1/2 lemon (about 1 1/2 Tablespoons)
pinch sea salt
dash white pepper

Process all ingredients in a food processor or use an emersion blender until creamy and refrigerate until ready to serve.

(optional side- Marinated Bean Salad)
11/2 cups purple beans (really, any snap bean will do); cut to bite sized pieces
2 onion rounds; cut into quarters to make strips
1 clove garlic; crushed
1/8 teaspoon sea salt
pinch fresh ground black pepper
1 Tablespoon red wine vinegar
1 Tablespoon extra virgin olive oil

Combine all ingredients and set aside.

Wash all vegetables and prep by slicing to fit a sandwich.
Preheat a large skillet over medium high heat, coat with extra virgin olive oil and fry the zucchini on both sides until it becomes golden with some brown areas.
DSC_0004I arrange all of the vegetables on a platter so each person can make their own stack on a roll (or for a gluten free option, the large amaranth leaves used as a wrap is perfect).
DSC_0007

Meze Inspired Lunch

DSC_0047
MENU (clockwise starting at 9 o’clock)
Chili and Lime Broiled Shrimp
“Zucchinoush” (zucchini dip inspired by Baba Ganoush)
Massaged Kale and Carrot Salad
Labneh (yogurt cheese)
Hummus
Quinoa Tabouli
Olive Salad
Dolmas (stuffed grape leaves)
Fresh Garden Salad Greens
Whole Wheat Pitas
Feta Cheese

Start the night before straining the yogurt for the labneh, soaking chickpeas for the hummus and taking the shrimp out of the freezer. First thing in the morning drain the chickpeas, rinse and cook till tender (2- 2 1/2 hours); cook quinoa; check the yogurt, pour off whey (this can be saved in a jar to cook with) and return to the refrigerator. Prepare the cold dishes and let them chill in the refrigerator.

DSC_0046Chili and Lime Broiled Shrimp
2 lbs shrimp; defrosted, peeled and rinsed
1/2 bunch cilantro; chopped
juice of 1 lime
1 Tablespoon extra virgin olive oil
1 teaspoon chili pepper paste
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon cumin

Place shrimp and cilantro in a bowl. Mix remaining ingredients in a small bowl, pour over shrimp and cilantro, mix and spread onto a baking sheet. (or place in a bowl in the refrigerator until ready to broil) Place under broiler for 10 minutes, check to be sure the shrimp is done and some edges start to crisp, remove and serve hot or cold.

“Zucchinoush” (zucchini dip inspired by Baba Ganoush)
2 medium zucchini
2 cloves garlic; crushed
2 Tablespoons tahini
2 Tablespoons fresh pressed lemon juice
1 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon ground cumin

Preheat oven to 375. Cut ends off of zucchini, slice in half lengthwise and place on a olive oiled baking sheet. Bake for 30-40 minutes until the zucchini is soft to the touch and just starting to brown on the edges. Blend together with remaining ingredients until smooth. Refrigerate until ready to serve.

DSC_0037Massaged Kale and Carrot Salad
1 bunch kale (purple used but any will work)
2 carrots; shredded
1/4 teaspoon sea salt
pinch fresh ground black pepper
2 Tablespoons apple cider vinegar
2 Tablespoons extra virgin olive oil
1/4 cup pine nuts (optional)
1/4 cup raisins (optional)

Wash kale, remove stems, tear into bite-sized pieces, massage (just squish in your hands or rub between palms) and place into glass or ceramic bowl. Add remaining ingredients, stir and refrigerate until ready to serve.

DSC_0045Labneh (yogurt cheese)
1/2 cups plain yogurt (or greek yogurt)
sea salt to garnish
black pepper to garnish
smoked paprika to garnish
extra virgin olive oil to garnish

You will need; cheesecloth, wire mesh sieve, plain yogurt and bowl. I make the labneh the night before or first thing in the morning depending on how thick I am making the cheese.
DSC_0113DSC_0114Line a wire mesh sieve with folded cheesecloth so it does not flow over the edge (it will eventually drip and create a mess). Place the lined sieve over a bowl. Pour yogurt into lined sieve, cover lightly and refrigerate overnight. The longer the yogurt drains the more solidified the “cheese”.

DSC_0116

Lift the “cheese” by holding the corners of the cheesecloth and gently squeeze out any excess whey. Turn out onto a plate or into a bowl. Serve as is or drizzle with olive oil and sprinkle with herbs, salt and pepper. Reserve the liquid for making chapattis, Indian flat bread.

DSC_0020Hummus
1 cup dried chick peas; soaked over night, rinsed and boiled till soft (or you can use 2 1/2 cups canned chickpeas)
2 Tablespoons lemon juice
2 Tablespoons olive oil
1/4 cup water
1-4 cloves (to taste) garlic; pressed
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
if necessary- add more water, 1 tablespoon at a time for consistency
Traditional hummus uses tahini but my family prefers it without. If you like the traditional style add 2-4 Tablespoons tahini.

Place all ingredients into a food processor or blender and process until smooth and creamy. At this point you will see if more water is needed for consistency. Add more water one tablespoon  at a time as you process. Taste and add more salt if needed. To add a kick you can add some cayenne pepper. Serve hummus with vegetables and/or crackers for dipping (gluten intolerant or celiac will find that tortilla chips dipped in hummus is delicious). To make this into a light summer meal add cheese and fruit.

Quinoa Tabouli
3/4 cup quinoa
2 clove garlic; crushed
1/4 cup fresh pressed lemon juice
1/4 cup extra virgin olive oil
1 teaspoon sea salt
pinch fresh ground black pepper
1 tomato; chopped
1 cucumber; chopped
large handful parsley; chopped
1/4 cup red onion; minced OR 1/4 cup scallions; diced

Cook quinoa- bring 3/4 cup quinoa and 1 1/2 cups water to a boil, reduce heat and simmer till water is absorbed (about 20 minutes), place into a glass or ceramic bowl/casserole dish and add the garlic, lemon juice, olive oil, salt and pepper, stir, cover and set aside to marinate at least 1 hour. Add the remaining ingredients just before serving and stir to combine.

DSC_0038Olive Salad
2 Tablespoons minced onion (red pictured but white is fine)
1/4 cup Kalamata olives; sliced
1/4 cup Manzanilla olives with pimiento; sliced
1 Tablespoon extra virgin olive oil

Mix ingredients together and refrigerate till ready to serve.

Dolmas (stuffed grape leaves) bought from store (yes, I cheated)

Fresh Garden Salad Greens

Whole Wheat Pitas bought from store (yes, I cheated some more)

Feta Cheese

Healthy Dips

DSC_0005

Smokey Red Lentil Dip/Vegan Pate
3/4 cup split red lentils; rinsed and drained
2 cups water
4 Tablespoons extra virgin olive oil
1 small onion (or 1/2 onion); minced
1 celery stick; minced
1 carrot; minced
1 teaspoon sea salt
1 Tablespoon smoked paprika
1/16 teaspoon cayenne pepper (or to taste)
1/4 teaspoon fresh ground black pepper

Bring lentils and water to a boil, reduce heat and simmer for 20 minutes until lentils are tender and most of the water is absorbed. Check so it does not burn, add 1 Tablespoon of water at a time as needed during cooking time if water absorbs too quickly.
In the meantime, sauté vegetables and salt in extra virgin olive oil in a medium sized frying pan with a lid. Start with the olive oil and onions at medium heat, add the celery, carrots and salt, stir, reduce heat to low and cover cooking for 20 minutes.
Add the sautéed vegetables, paprika, cayenne and black pepper to the lentils and blend until smooth. I used a hand held (stainless steel) blender but a food processor or counter top blender will work just fine.
Chill until ready to serve (can be made the morning of or the day before).

Garlic and Herbs Yogurt Dip
1 clove garlic; crushed
1 Tablespoon fresh basil; minced (or 1 teaspoon dry)
1Tablespoon fresh parsley; minced (or 1 teaspoon dry)
1/2 Tablespoon fresh oregano; minced (or 1/2 teaspoon dry)
1/4 teaspoon fresh thyme; minced (or pinch dry)
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
3/4 cup plain greek yogurt
1/4 cup mayonnaise (homemade recipe)

Mix all ingredients together chill until ready to serve (can be made the morning of or the day before).

Brunch Menu for Four

victoria gloria photography

victoria gloria photography

Vegan Ranch Dip with Veggies
Potato Salad with Garlic Scapes
Deviled Eggs with Kalamata Olives
Gluten Free Maple Walnut Breakfast Muffins
(Fresh Fruit -watermelon and cherries)

Vegan Ranch Dip with Veggies
DSC_0003

picked fresh from our garden

picked fresh from our garden

3/4 cup dry small white beans; cooked
(or 2 cups canned small white beans; drained and rinsed)
2 cloves garlic; crushed
3 Tablespoons extra virgin olive oil
1 Tablespoon apple cider vinegar
3 Tablespoons water
1 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
2 Tablespoons fresh basil (I used purple); finely minced (or 2 teaspoons dried)
2 Tablespoons fresh parsley; finely minced (or 2 teaspoons dried)
1 Tablespoon fresh oregano; finely minced (or 1 teaspoon dried)
1 Tablespoon fresh dill; finely minced (or 1 teaspoon dried)
1/2 teaspoon fresh thyme; finely minced (or 1/8 teaspoon dried)

If using dry beans- soak in water overnight, drain, place in medium sized pot, cover with water 2 inches above the bean line, cover, bring to a boil, reduce heat to simmer and cook till soft (about 1 1/2 hours), rinse and drain.
If using canned beans- drain, rinse and drain.
Blend the beans, garlic, olive oil, vinegar, water, sea salt and pepper with a handheld blender/blender/food processor till smooth and creamy. Add more water, 1 tablespoon at a time, if needed for consistency. Place the bean mixture into a bowl. Add the herbs, stir well and refrigerate a few hours or overnight.

Potato Salad with Garlic Scapes
DSC_0004
7 medium sized potatoes (I used yukon gold); peeled
4 garlic scapes; thinly sliced, tough/fibrous sections removed
3 Tablespoons mayonnaise
1 teaspoon prepared mustard (I used Dijon style)
1/2 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
2 teaspoons dried dill weed

Place potatoes in a medium sized pot, cover with water, bring to a boil, reduce heat to simmer for 15-20 minutes till tender. Check for doneness with a toothpick inserted; if it goes in easily they are done. Drain, pour cold water over potatoes to cool for 10 minutes, drain and repeat a few times then drain and place potatoes in the refrigerator to cool (at least an hour). Cut potatoes into bite-sized cubes and place in a medium sized bowl. Add the garlic scapes. Mix the remaining ingredients together in a small bowl, pour over the potatoes and scapes, mix well and refrigerate until ready to serve.

Deviled Eggs with Kalamata Olives
DSC_0002
6 large eggs
2 Tablespoons mayonnaise
1 Tablespoon salsa
6 Kalamata olives; pits removed and minced
cayenne pepper to taste

Hard boil the eggs and peel- place eggs in a small-medium sized pot, cover with water, bring to a boil with lid on, reduce heat to simmer for 10 minutes. Drain water, pour cold water over eggs to cool for 10 minutes, drain and repeat a few times then drain and peel eggs (gently tap eggs to crack shells and pick away then rinse any residual shell pieces).
Cut eggs in half, remove egg yolk with a teaspoon and place in a small bowl. Add remaining ingredients and mash together with a fork till well combined to make the filling.
Fill eggs. I use a teaspoon to scoop and butter knife to push the filling into the egg yolk hollow. Place on a plate, cover and refrigerate.

Gluten Free Maple Walnut Breakfast Muffins
DSC_0005
2 cups oat flour (I grind gluten free rolled oats in a coffee mill designated to grinding gluten free grains)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
pinch nutmeg
1 egg
2 Tablespoons canola oil
1/4 cup maple syrup
3/4 cup almond milk
1 cup walnuts; crushed
1 cup raisins (optional)

Preheat oven to 350. Line a muffin tin with paper baking cups. Mix first 6 (dry) ingredients by hand in a medium sized bowl. Add next 4 (wet) ingredients and mix just until combined. Add nuts and raisins and mix until just combined. Scoop into paper lined muffin tins to 3/4 full. Bake 20 -25 minutes until a toothpick inserted comes out clean. Remove from oven, cool until able to remove from pans and they are ready to serve. Tori recommended serving with jam- good idea!

Discovering Kohlrabi

DSC_0008Killiam and Bassette Farmstead‘s stand at the Farmers’ Market of Plainville had kohlrabi (which I have seen and heard of but never prepared) so I decided that its about time I try it. The young ladies at the stand were very helpful and of course The Joy of Cooking (a wedding gift from my sister in law that I have used for over 25 years for the basics and not so basic) is a great resource as well as the internet.

DSC_0023
Fried kohlrabi served with homemade smokey red lentil dip (can also be used as a vegan pate), raw kohlrabi sticks served with homemade cilantro and garlic scape yogurt dip and a raw fresh salad made with the kohlrabi leaves.

To prepare the kohlrabi– remove and set aside the leaves to make a salad. Peel the kohlrabi with a potato peeler and cut it in half. It smells faintly of broccoli which makes sense since they are both cruciferous vegetables (as are kale and cabbage so all healthy food choices). I thought the “ball” was the root but it is actually a thick stem that the leaves grow from.DSC_0012 DSC_0014

DSC_0016
Carrot Salad with Kohlrabi Leaves

Rinse and cut the leaves into thin strips. Massaged the leaves and place in a bowl, add 1 shredded carrot, sprinkle with 1/4 cup pine nuts, 1/4 cup raisins, 1/4 teaspoon sea salt, dash ground white pepper, 1 Tablespoon white wine vinegar and 1 Tablespoon extra virgin olive oil, toss and chill till serving.

DSC_0009 DSC_0010 DSC_0011

 Fried Kohlrabi with Homemade Smokey Red Lentil Dip/Vegan Pate

3/4 cup split red lentils; rinsed and drained
2 cups water
4 Tablespoons extra virgin olive oil
1 small onion (or 1/2 onion); minced
1 celery stick; minced
1 carrot; minced
1 teaspoon sea salt
1 Tablespoon smoked paprika
1/16 teaspoon cayenne pepper (or to taste)
1/4 teaspoon fresh ground black pepper

Bring lentils and water to a boil, reduce heat and simmer for 20 minutes until lentils are tender and most of the water is absorbed. Check so it does not burn, add 1 Tablespoon of water at a time as needed during cooking time if water absorbs too quickly.
In the meantime, sauté vegetables and salt in extra virgin olive oil in a medium sized frying pan with a lid. Start with the olive oil and onions at medium heat, add the celery, carrots and salt, stir, reduce heat to low and cover cooking for 20 minutes.
Add the sautéed vegetables, paprika, cayenne and black pepper to the lentils and blend until smooth. I used a hand held (stainless steel) blender but a food processor or counter top blender will work just fine.
DSC_0003 DSC_0005 DSC_0007
Chill until ready to serve (can be made the morning of or the day before). Serve with kohlrabi sticks, other vegetables for dipping and crackers/bread/gluten free version etc.

To prepare fried kohlrabi– peel and cut kohlrabi into half-moons about 1/8″ thick. Heat a heavy bottomed (I use cast iron) skillet over medium high heat and coat the pan with butter/olive oil/canola oil. Add prepared kohlrabi and cook till golden. Flip and cook till golden on second side. Remove from pan, place on a plate/platter and continue until all pieces are fried.

DSC_0022Raw Kohlrabi with Cilantro and Garlic Scape Yogurt Dip

Peel and cut kohlrabi into (1/8″x1/2″) sticks for dipping.

1/2 cup cilantro; minced
1 garlic scape; minced (see below for the easiest way to do this)
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
pinch ground cumin
3/4 cup plain greek yogurt*
1/4 cup mayonnaise (homemade recipe)

Mix all ingredients together and chill until serving. This can be made the morning of or the day before.
DSC_0002 DSC_0004
Cut the scape(s) into roughly 4 inch sections so it is easier to cut them into quarters (in half then half again) lengthwise. Line them up as closely as possible then starting at one end finely cut off sections.

Vegan Buffalo Tempeh with Avocado Dip, Corn on the Cob and Crispy “Dino” Kale Chips

DSC_0133Buffalo Tempeh
8 oz package tempeh (I use organic)
1 Tablespoon apple cider vinegar
2 Tablespoons grape seed or canola oil
2 cloves garlic; crushed
1 Tablespoon onion; minced
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 Tablespoon paprika
a dash (or more to taste) cayenne

Cut tempeh into desired shape and size. (I like triangles but it doesn’t really matter) Place remaining ingredients into a food processor and process into a paste. Rub spice paste onto tempeh, place on a small baking sheet and prepare the rest of the meal (you can prepare the tempeh up to a day in advance and store in a sealed bag). Place tempeh in a toaster oven and “toast” till hot or fry in a lightly oiled pan.
DSC_0122 DSC_0121 DSC_0123 DSC_0124

Celery Stalks cut into 2 inch lengths (because that’s how buffalo wings are served?)

DSC_0132

Crispy Kale Chips
1 bunch kale (this beautiful “dinosaur” kale is from Hall’s Farm)
1 Tablespoon extra virgin olive oil
sea salt

Preheat oven to 300. Rinse and pat kale dry.
DSC_0126 DSC_0128 DSC_0129 DSC_0130Cut away and discard the hard stem. Cut kale into 1-2 inch pieces and toss with olive oil in a bowl (this is easiest done with hands). Spread oiled kale onto a baking sheet in a single layer. Bake for 15-20 minutes until crispy but not brown. Remove from oven, sprinkle with salt and serve.

Corn on the Cob
Shuck corn. Bring a large pot of water to boil. Add 1/2 teaspoon salt and the corn, cook for 5 minutes, remove and serve. This was the best corn I’ve had since last season, it is Hall’s Farm fresh and local.

Avocado Lime Dip
1 avocado; peal and pit removed
juice of 1 lime
1/4 teaspoon salt

Blend ingredients together with a food processor, blender or the like to create a creamy dip.
DSC_0134