Monthly Archives: December 2016

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.
B r e a d + B r a m b l e s http://www.breadandbrambles.com/

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/