Everything Hummus

Okay, so, has anyone else tried the Tribe Everything Hummus? It’s pretty crazy-good. The inside of the package refers to the hummus as ‘habit-forming’ and it’s hard for me to disagree with that. But, I do disagree with spending my savings on $3.50 containers of hummus week after week when I could be making my own some of the time!

Everything Hummus - Yup, it's Vegan

It was really important to me that this hummus evoked everything bagels in a specific way. Everything bagels have all of those delicious things on the outside – minced garlic and onion, caraway seeds, sesame, poppyseeds… I could have just added those to the hummus and called it a day, but I didn’t think that would do justice to the toasty flavor that the bagel toppings take on after being in the oven. So I decided to toast all of the toppings together on a baking sheet before mixing them in with the chickpeas.

My apartment smelled amazing f0r hours, and I’ll be darned if it didn’t truly seem as though I had spent hours toiling over everything bagels. Nope, it was just everything hummus! So, is this as good as the Tribe version? I think so! It definitely tastes a bit different, mainly because I make my hummus with a lot less fat than the store-bought stuff, but I think it’s equally delicious. And it’s got none of the ‘natural garlic flavor‘!

Everything Hummus - Yup, it's Vegan

I went camping this weekend (Elk Neck State Park – very beautiful) with a few friends and we ate this right up along with a sundried tomato tapenade (recipe coming soon, hopefully) and grilled slices of bread. Sometimes I don’t think there’s any food that doesn’t taste amazing cooked on the grill! I threw bok choy straight onto the cooking grid and it was SO juicy and wonderful. We also did peppers, fennel, onions, leeks, lemons, and flatbread (done in the cast iron skillet over the grates). Vegan grilling seriously does not lack in the least. Serving suggestion for this hummus, if you’re near a grill: slap a couple of sweet onions on there until blackened. Pull apart the onion into separate petals, slather with hummus, and munch.

I think I’ve just about convinced myself to move somewhere with a yard and get a grill of my own. For the meantime, I’ll stick with things like hummus that I can make indoors =].

Everything Hummus

Ingredients

    For the everything bagel toppings:
  • 2 cloves garlic, minced
  • 3 tb. minced yellow or white onion (about 1/4 of a small onion)
  • 1 tb. caraway seeds
  • 1 tb. poppy seeds or chia seeds
  • 1 tb. sesame seeds
  • For the everything hummus:
  • 3 tb. tahini
  • Juice of 1 large lemon
  • 1 clove garlic, chopped
  • 16 oz. (1 can) cooked chickpeas
  • 16 oz. (1 can) cooked white beans (or additional chickpeas)
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/4 tsp. cayenne pepper
  • 1 tb. white balsamic vinegar or cider vinegar
  • water, as needed
  • salt, to taste
  • everything toppings (from above)
  • (optional) olive oil for drizzling

Instructions

    For the everything bagel toppings:
  1. Preheat oven or toaster oven to 350 degrees Fahrenheit.
  2. Line a small baking sheet with foil or parchment paper, and spread out all of the toppings in a thin layer.
  3. Toast for about 10 minutes - stirring every few minutes to avoid sticking/burning - or until garlic and onion are browned. Set aside.
  4. For the everything hummus:
  5. In a food processor or strong blender, combine the tahini, lemon juice, and garlic until a smooth paste is formed.
  6. Add the cooked beans, spices, and vinegar, and blend until completely smooth. Add water to reach desired consistency and salt to taste, then transfer to a bowl.
  7. Stir in all of the everything toppings, reserving a pinch for sprinkling on top. Drizzle olive oil on top as desired. Serve with chips, veggies, or anything else you like!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://yupitsvegan.com/2014/04/20/everything-hummus/

Everything Hummus - Yup, it's Vegan

Spring Vegetable Barley Salad with Mango-Red Pepper Relish

I actually made a vow to myself that I wouldn’t post any mango recipes for a while. Mangos are the best, but I already used them twice over a three-week span, and my bag of frozen mango had finally run out. Well, the universe had other plans for me. I got to Whole Foods this weekend and they were having an INSANE mango sale: $0.70 each for Ataulfo mangos, or a whole case of them for $9. I went for the whole case, because this price doesn’t come around very often here.

Spring Vegetable Barley Salad with Mango-Red Pepper Relish - Yup, it's Vegan

Ataulfo mangos are also known as champagne mangos and they are super sweet and creamy, tending to be less fibrous than the Tommy Atkins (which are the reddish-green skinned ones that are in supermarkets throughout the year). Their mellow flavor and toothsome texture means that they taste amazing in… EVERYTHING. I ate a good few of them plain, but now I am getting creative and finding more ways to make them savory (ideas are welcome!!).

This post kind of turned into a mango love letter, but we are getting tons of good veggies these days as spring finally perks up. All sorts of greens, fresh herbs, beans, asparagus, cabbage… the Baltimore farmer’s market is the place to be right now. Welcome, spring! (Of course, as I am writing this, the temperature is dropping into the 20′s as part of a freak weather event, but I’m just pretending that isn’t happening).

This barley salad bowl is an homage to everything that’s delicious in Maryland in April. I chose bok choy for my greens because when eaten raw it has a great spicy flavor to it, and the stems are crunchy and refreshing. If you aren’t sure about raw bok choy this would also be great with spinach. Toss in some basil and culantro (a cousin of cilantro that basically tastes the same but is shaped more like basil – used in Caribbean cuisine). crisp-tender green beans, roasted Brussels sprouts, a creamy tahini dressing, and the aforementioned fresh mango relish, and you are cruising for a perfect lunch.

Spring Vegetable Barley Salad with Mango-Red Pepper Relish - Yup, it's Vegan

I made a big batch of this because it was some work to cook the barley, green beans, and Brussels sprouts. Most of that is hands-off, though, so it wasn’t too much of a chore. This meal is packed with nutrients and it makes an awesome office lunch, no microwave required!

Spring Vegetable Barley Salad with Mango-Red Pepper Relish

Yield: 3-4 servings

Ingredients

    For the relish:
  • 1 mango, diced
  • 3 small sweet peppers (or 1 large), stem and seeds removed, diced
  • 1/4 sweet onion, diced
  • 1 clove garlic, minced
  • juice & zest of 1 meyer lemon
  • 2 tb. maple syrup
  • 1/2 c. water
  • salt, freshly ground pepper, smoked paprika, and ground coriander to taste
  • For the tahini dressing:
  • 1/4 c. tahini
  • 1 tsp. spicy whole grain mustard
  • 1 and 1/2 tb. maple syrup
  • 1 tsp. water
  • 1 tsp. cider vinegar
  • salt, pepper, and smoked paprika to taste
  • For the bowls:
  • 1 c. dry barley, cooked (I used pearl barley: here are instructions on how to cook it)
  • Tahini dressing (see above)
  • Mango-red pepper relish (see above)
  • 1 lb. green beans, cooked (how to cook green beans)
  • 1 lb. Brussels sprouts, roasted (how to roast Brussels sprouts)
  • 1 big handful fresh basil, thinly sliced
  • 1 big handful culantro or cilantro, chopped or torn
  • 1 small head of bok choy, thoroughly washed, leaves sliced into ribbons & stems chopped (substitute fresh chopped spinach for a milder flavor)

Instructions

    For the relish:
  1. Add all ingredients to a small saucepan, bring to a light boil, and reduce to a simmer. Cook until liquid is gone, season to taste, and set aside.
  2. For the tahini dressing:
  3. Whisk together all ingredients in a small bowl until well-combined, season to taste, and set aside.
  4. For the assembled salad:
  5. Toss together the cooked barley, herbs, bok choy (or spinach), and all of the tahini dressing. For each serving, add a dollop of mango-red pepper relish and generous handfuls of green beans and roasted Brussels sprouts. Serve at room temperature or cold.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://yupitsvegan.com/2014/04/16/spring-vegetable-barley-salad/

(Shared at Healthy Vegan Fridays). Happy Hump Day!

Banana Cashew Cheesecake with Chocolate Hazelnut Crust

Whoa. So you know how I felt like the last veg person on earth to try chickpea omelettes? Well. I have now become the latest person to try cashew cheesecake, too. I can officially say that I understand what all of the hype is about. And is there any tastier dessert combo than banana and chocolate? (Except, maybe, banana and peanut butter).

Banana Cashew Cheesecake with Chocolate Hazelnut Crust - Yup, it's Vegan

Banana Cashew Cheesecake with Chocolate Hazelnut Crust - Yup, it's Vegan

Lately I’m becoming increasingly enamored with chilled and/or raw desserts, because I find that it’s pretty hard to mess them up! The recipes that I found online for cashew cheesecake tended to call for coconut milk or coconut oil, and I wasn’t really feeling the coconut today, or the added fat in a dessert that already has tons of fat (hey, it’s still nowhere near as much of a caloric sugar bomb as dairy cheesecake!). So, I decided to blend up some cashews without any other fat add-ins and just see what happened. It came out really well on the first try!

Continue reading

Loaded Greek Chickpea Pancakes

Have you tried chickpea pancakes yet? I’ve seen recipes for these floating around (also under the name of ‘chickpea omelettes’) for probably upwards of a year, and I only recently got around to finally trying them. I think I’m hooked! They’re so simple – made of scarcely more than chickpea flour and water. They’re so tasty, nutritious and filling. And, they’re so infinitely customizable! I made mine into loaded Greek chickpea pancakes by adding a cornucopia of my favorite Greek-inspired ingredients. It’s kind of like a stuffed pita, but made totally vegan and without any of the refined carbs!

Loaded Greek Chickpea Pancakes - Yup, it's Vegan

Some claim that these chickpea pancakes taste like eggs, hence the ‘omelette’ moniker. I don’t think I’m on that team. My partner (who does eat eggs) tried these and agreed: these are really, really delicious but we don’t personally get a eggy vibe from them. That said, in terms of being a vessel for assorted tasty things, they can definitely compete with omelettes. I envision making these in the future as a way of using up vegetables in the fridge that have seen better days.  And they are also similar to egg omelettes in that, when added to a hot pan, they seem to magically cook into a cohesive texture.

Continue reading

Mango Curry Hummus Quinoa Bowls

A big part of my motivation for writing this blog is to contribute, in whatever small way, to a message that vegan food doesn’t have to be about what isn’t there. That if you focus on what’s delicious and {mostly} wholesome, the rest will fall into place, whatever that might mean for you and your lifestyle.

Mango Curry Hummus Quinoa Bowls - Yup, it's Vegan

I feel like these mango curry hummus quinoa bowls are tailor-made for that philosophy, because I can think of very few people, vegan or not, who don’t love mango, curry, or hummus. Eating vegan food like this takes no leap of faith! I added quinoa because I love that hummus/quinoa combination and because it’s an excellent source of nutrition; and a spicy, tangy carrot slaw with cilantro to bring everything together. These bowls are hearty and tasty, and keep me going for hours.

Continue reading