Chipotle and Roasted Garlic Black Eyed Pea Hummus

chipotle roasted garlic black eyed pea hummus

I am having a hard time wrapping my head around the fact that another year is over. Like many others, 2016 has been a doozy for me. Though I have many concerns about the changes coming in the new year, I also am looking forward to saying goodbye to an incredibly tough year, and hoping to make the best of whatever 2017 has in store.

At this point I think we could all use a little bit of good luck and fortune, which is where this hummus comes into play. I never followed the tradition of having black eyed peas on New Years growing up, but once I became an adult and heard of all the luck that they supposedly bring, I quickly adopted it. I have yet to see any monetary fortune, but I am hoping these little beans bring on an amazing year for all.

This hummus is a new favorite in our house. I have found myself multiple times over the past few days in the fridge dipping a spoon in to the jar. It has such a nice subtle smoky flavor from the chipotle, but isn’t overly spicy (my two year old devoured it!), but feel free to make it as spicy as you want. The roasted garlic rounds out the flavor perfectly and really makes the dish. I hope you enjoy this hummus as much as we do. Happiest of new years to all!

Chipotle and Roasted Garlic Black Eyed Pea Hummus
Makes 3 cups.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 2 cups black eyed peas drained (cooking liquid reserved)
  2. 2 heads roasted garlic (see note)
  3. 2.5 tablespoons tahini
  4. 2 tablespoons lemon juice
  5. 1/2 teaspoon chipotle liquid from canned chipotle peppers, or more to taste
  6. 1 tablespoon olive oil
  7. 1/4 cup bean liquid, more if needed
  8. 1/2 teaspoon ground cumin
  9. 3/4 teaspoon salt
Instructions
  1. In a food processor or blender combine all ingredients. Puree or blend until smooth.
  2. Garnish with fresh chopped parsley, a drizzle of olive oil, and black or white sesame seeds.
Notes
  1. To roast garlic: Preheat oven to 400F. Slice garlic in half lengthwise, place on a small piece of foil and drizzle each half with a bit of oil. Put top piece back on garlic, wrap in foil, and bake for 30 minutes. After it has cooled you just need to give the pieces a squeeze and the roasted garlic will come right out.
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Indian Spiced Tofu Scramble

indian spiced tofu breakfast scramble

One of the hardest parts of eliminating animal products from my diet was figuring out what to eat for breakfast. I have always leaned a bit more to the savory side of things and eggs made up quite a few of our weekly breakfasts. After cutting them out, I was quite lost as to what to make that would please the whole family. Lots of oatmeal and avocado on toast was consumed, as well as leftovers from dinner the night before.

It took me a little too long to discover the beauty and simplicity of the tofu scramble. With just a few ingredients, tofu can take on almost any flavor, and truly does fill that void that was missing after I cut out eggs. This is one of my favorites that I have made again and again. The spices are rich and flavorful, while the dried red pepper provide just a touch of heat to balance it, but not overwhelm in spiciness. It is best served with some roti bread or even a nice slice of crusty bread, and if you have it, a nice chutney would accompany this nicely.

Enjoy!

indian spiced tofu breakfast scramble

Indian Spiced Tofu Scramble
Serves 4
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 1 tablespoon oil
  2. 1/2 teaspoon cumin seeds
  3. 2 dried red peppers (see note)
  4. 1/2 onion, diced
  5. 1 inch piece of ginger, peeled and finely grated
  6. 2 cloves garlic, minced
  7. 1 medium tomato, chopped
  8. 1/4 teaspoon cumin powder
  9. 1/4 teaspoon chili powder
  10. 1/2 teaspoon turmeric
  11. 1/4 teaspoon salt
  12. 1 12 oz. block of tofu, drained
  13. 1/4 cup cilantro, chopped
Instructions
  1. Heat a pan over medium high heat. Pour in oil, cumin seeds, and red peppers. Let cook for about 20 seconds, until very fragrant and slightly darkened. Add onions. Cook, stirring occasionally until softened and translucent, about 3-4 minutes.
  2. Add garlic and ginger to pan. Stir for one minute. Add tomato, cumin powder, chili powder, turmeric, and salt. Let cook, stirring occasionally for about 5 minutes, or until the tomatoes look like they pretty broken down, the whole mix will start to look like a mash of vegetables.
  3. Use your hands over the pant to crumble in the tofu, you want nice bite sized pieces. Stir to incorporate. Heat through, approximately 3 minutes. Mix in cilantro, reserving a bit to garnish on the plate. Taste andto add more salt if necessary.
Notes
  1. The red peppers don't make this dish spicy, but bring a nice balance. If you would like it spicier use half of a small green chili, minced, and throw it in when you add the ginger and garlic.
B r e a d + B r a m b l e s http://www.breadandbrambles.com/

Butternut Squash Stir Fry with Udon Noodles

butternut squash stir fry

This year has been the year of stir fries for me. With trying to get our house ready to sell and move out of state, homeschooling my older daughter, trying to keep up with a toddler, general tidiness, and attempting to find time for myself, I have a new found love for quick meals.

I love stir fries for this reason. I take any moment during the day to prep different parts of the dish, then put the ingredients in the fridge until right before dinner. They come together so quickly in this way–it truly is brilliant, I can’t believe it took me so long to get on board the stir fry train!

We have made this dish a number of times, and love it. Prepping the squash is the hardest part of it, but once that is done, it comes together in no time. The kids love it, just make sure to check the squash with a fork as you are cooking it, to ensure it is nice and tender.

Butternut Squash Stir Fry With Udon Noodles
Serves 4
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Ingredients
  1. 1 10 oz. package udon noodles
  2. 2 tablespoons oil, to cook
  3. 1 medium butternut squash, about 1.5 pounds
  4. 1 red bell pepper, sliced in thin strips
  5. 4 cloves of garlic, minced
  6. 1 inch piece of ginger, peeled and grated
Sauce
  1. 1/2 cup soy sauce
  2. 3 tablespoons mirin
  3. 1/3 cup rice vinegar
  4. 1/4 cup toasted sesame oil
  5. 1 1/2 tablespoons sugar
  6. 2 tablespoons cornstarch
Toppings
  1. Black and/or white sesame seeds, toasted
  2. Chopped cilantro
  3. Sliced green onions
  4. Sriracha
Instructions
  1. Cook udon noodles according to package. Drain, rinse, and set aside.
  2. Mix sauce ingredients, excluding the cornstarch, together in a bowl or mason jar. In another small bowl add cornstarch, slowly add a tablespoon or two at a time of the sauce mix, stirring to incorporate. Once cornstarch is thoroughly mixed in, add cornstarch back to the remaining sauce mix. Set aside.
  3. Prep vegetables. Quarter the butternut squash. I like to chop off the stem and bottom, cut it in half right past the bulbous part, then cut each piece in half lengthwise. Seed, peel, and slice as thinly as you can (if you have a mandolin slicer this is a great time to use it!).
  4. Heat a wok or large pan over medium high heat (see notes). Have all ingredients set out ready to add to pan before you begin.
  5. Once pan is nice and hot add oil and squash, stirring frequently. Depending on how thin you sliced your squash it should take between 5 and 10 minutes to cook, many pieces will be lightly browned, and the thickest pieces should be easily pierced by a fork. Add red bell peppers, cook stirring for another 3-4 minutes (longer if you prefer more tender peppers). Add garlic and ginger. Stir until the ginger and garlic become very fragrant, about 30 seconds. Give a quick shake or stir to your sauce, and pour it over the vegetables, giving it a few stirs before mixing in the udon noodles. Cook for a minute or two, before removing the pan from heat.
  6. Plate and garnish with sesame seeds, cilantro, green onions, and sriracha, if you like it spicy!
Notes
  1. You want the pan to be very hot. I have a cast iron wok, which I let heat for at least 10 minutes before I cook, a thinner pan may not take so long to heat.
  2. Be sure to have all of the vegetables, noodles, and sauce ready to go before you start cooking.
  3. On busy days I like to get all of the components of the stir fry done in the morning, and have them in the fridge ready to cook right before dinner. The sauce can be made in a mason jar, then shaken up right before pouring into the pan.
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Vegan Aebleskivers

vegan aebleskiver recipe

Have you ever tried an aebleskiver? If you are from Southern or Central California and have ever passed through the small Danish inspired town of Solvang, there is a good chance you have.

If you are unfamiliar with the aebleskiver, which I was until my brother and his wife moved 15 minutes from Solvang, it is basically a puffed pancake. Aebleskivers originated in Denmark, but have become a holiday tradition in many Northern European countries. They can be filled, most commonly with apple, or it can be served the way I have prepared it, with a dusting of powdered sugar and a generous drizzle of raspberry jam.

You will need an aebleskiver pan for this delicious desert, but I promise you, they are not that hard to come by. You can find one on amazon if you must, but I suggest popping into a few thrift stores or your favorite flea market. I come across cast iron aebleskiver pans quite often in my bargain hunting.

Aebleskivers do take a little work to prepare, but I promise it is worth the time. We enjoy these tasty little pancakes on special occasions, like when we decorate our Christmas tree– a little Ella Fitzgerald, some hot cocoa, ornaments and lights strewn about, and hot aebleskivers sound like the perfect start to the Christmas season to me!

I hope you will give these a try.

Vegan Aebleskivers
Serves 4
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 tablespoon ground flax seeds
  2. 2 1/2 tablespoons water
  3. 2 tablespoons oil, plus more for cooking
  4. 1 cup almond, or other dairy free milk
  5. 1 1/4 cup all purpose flour
  6. 3 teaspoons baking powder
  7. 1/4 teaspoon ground cardamom
  8. 1/4 teaspoon salt
To Garnish
  1. 2 tablespoons raspberry jam mixed with 1-2 tablespoons water, warmed
  2. Powdered sugar
Instructions
  1. In a small bowl mix the ground flax seeds and water. Set aside for five minutes. Stir in the milk and oil.
  2. In a medium sized bowl sift together the flour, baking powder, ground cardamom, and salt. Using the back of your spoon, make a well in the middle of the flour mixture. Pour in the wet ingredients, stirring until incorporated.
  3. Heat aebleskiver pan over medium heat for at least five minutes. Lightly oil each well, then pour batter 3/4 of the way up. Let cook 2-3 minutes. Using a toothpick, run it around the edge of the aebleskiver to release it from the pan. Using two toothpicks, pricking opposite sides, flip or turn aebleskiver, not completely over, but about a half a turn. Let cook for another minute, then using the toothpicks again flip to cook the last uncooked bit.
  4. Remove from pan, drizzle with warm raspberry jam and a sprinkling of powdered sugar.
Tips
  1. I prefer working with one toothpick to flip each aebleskiver, but I would suggest starting with two, until you get a feel for it.
  2. The first batch may take a little longer to cook.
  3. If some of the batter spills out on the side of the pan, use the toothpick to tuck it under the aebleskiver.
B r e a d + B r a m b l e s http://www.breadandbrambles.com/