Tag Archives: vegan

Spicy Kibbet Batata with Broccoli (yum!)

Ok, so first of all…these tasty little nuggets are addictingly delicious. The recipe may look like a lot of steps at first glance but this is really easy to prepare. This is, of course, a vegetarian version of the famous Lebanese dish, kibbeh. I have posted other versions or variations of this recipe here, and also variations of kibbeh here. And yes, before you ask, these can be baked rather than pan-fried, but they wouldn’t be as crispy-crunchy. They are delicious as is, dipped in yogurt, over rice, or as I ate them, over a salad. The dough can be made and cooked when you need it. These really are simple to make, bursting with flavor, and nutritious as well. For additional Lebanese-inspired recipes, click here.

Spicy Kibbet Batata with Broccoli
Makes a couple dozen patties
2 potatoes, peeled and diced
1 onion, diced
3 cloves garlic, minced
2 jalapeno peppers, seeded and diced
1 head broccoli, chopped
1 bunch parsley, washed and chopped
1 bunch cilantro, washed and chopped
1 cup bulgur wheat
3 tablespoons olive oil
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1 teaspoon ground turmeric
1 teaspoon crushed hot pepper
2 teaspoons kosher salt
½ cup whole wheat flour
oil for pan-frying
Boil the potatoes until soft, then drain them and set aside.
Combine the onion, garlic, and jalapeno in a food processor and process until finely minced, then set aside.
Combine the parsley and cilantro in a food processor and process until minced, then set aside.
Place the chopped broccoli in a food processor and process until finely minced, then set aside.
While the potatoes are still warm, combine them with the bulgur wheat in a bowl and mash and stir them until thoroughly mixed, cover the bowl and let rest while preparing the rest of the ingredients.
Heat the olive oil in a large skillet or shallow pot, then add the onion, garlic, jalapeno mixture; cook until it just begins to brown. Add the cumin, coriander, turmeric, hot pepper, and salt. Cook the spices for just a minute, then add the broccoli. Cook the broccoli, while stirring, for a few minutes, until it is softened. Add the spiced broccoli mixture to the bowl with the potatoes and bulgur; mix to combine. Add the parsley and cilantro; mix to combine. Then add the flour and mix that in as well. All the mixture to rest for about 20 minutes.
After the resting period, knead the dough for just a minute, then shape into small patties (if the mixture is too loose add additional flour; if it is too crumbly add a small amount of water). Heat about 1/8th inch oil in a large skillet over medium heat. Cook the patties in batches on both sides until golden brown and cooked throughout. 

Spicy Sweet Potato Hummus with Caramelized Vegetables…

Firstly, and you may already know this, but I didn’t list the ingredient, chickpea, in the title of this recipe because it is actually already listed…the word hummus is the Arabic word for chickpea. Anyhow, I’ll say my recipe mantra again…this recipe is so easy and delicious you’ll wonder why you haven’t made it before (but maybe you have). The sweet potatoes offer not only a bit of sweetness to the recipe but also a certain creaminess. I also topped this with a good dollop of plain yogurt, and vegetables (onion, squash, sliced Brussels sprouts, mushrooms, and a bit more garlic) which I caramelized in olive oil in a hot skillet. And rather than using proper utensils, I went slightly feral and used sliced and toasted whole wheat bread (click here for whole wheat bread recipes). Anyhow, and just to be a bit redundant, this recipe is really easy to make, packed full of nutrients, and super-delicious.

Spicy Sweet Potato Hummus 

Makes about 3 cups

2 medium sweet potatoes (about 1 pound)
1 can (15 oz.) chickpeas, rinsed
6 tablespoons tahini
4 cloves garlic
2 teaspoons ground cumin
1 teaspoon sea salt
4 tablespoons lemon juice
6 tablespoons water
4 tablespoons Frank’s hot sauce



Preheat an oven to 325F. Using the tip of a sharp knife, pierce the sweet potatoes a few time, then place them on a baking sheet. Bake the sweet potatoes for about an hour, or until very soft. Remove them from the oven and allow them to cool. When they are cool enough to handle, peel and dice them. Place the cooked and diced sweet potato, along with all of the remaining ingredients in a food processor and process until smooth. If the hummus is too thick add additional water or lemon.



Urban Simplicity.

Souvlaki-Style Tofu (version 2.0)

Okay. So this tofu recipe is so delicious even a dedicated “tofu hater” will like this. Seriously. This is a slight variation of this original version where the tofu was baked. What’s different with this version (and is not represented in the printed recipe below), is that I added a couple teaspoons of smoked paprika to the marinade, diced the tofu (instead of slicing it, and after marinating it I rolled each piece in cornmeal. Then instead of baking it I pan-fried them in olive oil to crunchy deliciousness (yum!). And yes, before you ask, this recipe can also be baked but it will not be as crispy (I tried it both ways). Anyhow, try this recipe and I dare you to try to just eat one.

Souvlaki-Style Tofu

Makes about 6 servings

1 pound extra-firm tofu

souvlaki marinade (recipe below)

Remove the tofu from its package and drain it. Set the tofu on a plate with 2 or 3 plates on top of it, gently squeezing out some of it’s moisture. Leave the tofu to drain for 10-15 minutes. Slice the tofu about ½ inch thick. Lay the tofu in a pan and pour enough of the marinade over the tofu to cover it, turning it to coat all sides. Marinate the tofu for at least 30minutes. Preheat an oven to 350F. Transfer the tofu to a baking sheet that is fitted with a wire rack, leaving some of the marinade on the tofu. Bake it in the preheated oven for about 20-30 minutes, or until the tofu begins to brown at its edges. For firmer tofu, turn it over and bake another 10 minutes. This is delicious straight from the oven, at room temperature, or chilled as a snack, on a sandwich, or salad.

 

Roast Garlic Souvlaki Marinade

Makes about 2 cups

12 cloves garlic

1 cup extra virgin olive oil

1 cup red wine vinegar

1 tablespoon dried oregano

1 tablespoon sea salt

½ small onion, diced

1 small bunch parsley, washed and course chopped

Combine the garlic and olive oil in a small skillet and place it over a low flame. Heat the oil until the garlic begins to simmer. Cook the garlic very slowly until it is golden brown, then remove the pan from the heat and allow to cool in the oil to room temperature. Once the garlic and oil are cooled, combine them in a food processor with the remaining ingredients and process until smooth.

Souvlaki-Style Tofu (version 2.0)

Okay. So this tofu recipe is so delicious even a dedicated “tofu hater” will like this. Seriously. This is a slight variation of this original version where the tofu was baked. What’s different with this version (and is not represented in the printed recipe below), is that I added a couple teaspoons of smoked paprika to the marinade, diced the tofu (instead of slicing it, and after marinating it I rolled each piece in cornmeal. Then instead of baking it I pan-fried them in olive oil to crunchy deliciousness (yum!). And yes, before you ask, this recipe can also be baked but it will not be as crispy (I tried it both ways). Anyhow, try this recipe and I dare you to try to just eat one.

Souvlaki-Style Tofu 

Makes about 6 servings 

1 pound extra-firm tofu
souvlaki marinade (recipe below)

Remove the tofu from its package and drain it. Set the tofu on a plate with 2 or 3 plates on top of it, gently squeezing out some of it’s moisture. Leave the tofu to drain for 10-15 minutes. Slice the tofu about ½ inch thick. Lay the tofu in a pan and pour enough of the marinade over the tofu to cover it, turning it to coat all sides. Marinate the tofu for at least 30minutes. Preheat an oven to 350F. Transfer the tofu to a baking sheet that is fitted with a wire rack, leaving some of the marinade on the tofu. Bake it in the preheated oven for about 20-30 minutes, or until the tofu begins to brown at its edges. For firmer tofu, turn it over and bake another 10 minutes. This is delicious straight from the oven, at room temperature, or chilled as a snack, on a sandwich, or salad.

 

Roast Garlic Souvlaki Marinade 

Makes about 2 cups

12 cloves garlic
1 cup extra virgin olive oil
1 cup red wine vinegar
1 tablespoon dried oregano
1 tablespoon sea salt
½ small onion, diced
1 small bunch parsley, washed and course chopped

Combine the garlic and olive oil in a small skillet and place it over a low flame. Heat the oil until the garlic begins to simmer. Cook the garlic very slowly until it is golden brown, then remove the pan from the heat and allow to cool in the oil to room temperature. Once the garlic and oil are cooled, combine them in a food processor with the remaining ingredients and process until smooth.

Buffalo-Style Tofu Nuggets!


Okay, so I have posted this recipe before, but not in quite a while. Anyhow, I made this for lunch at work the other day and was reminded how good this is and was prompted to post it again. This is so easy to make, and yes (before you ask) the nuggets can be baked rather than fried (I’ve tried it both ways), the nuggets will be equally delicious just not as crispy. They can be eaten as a snack hot, cold, or at room temperature, or on a salad or in a sandwich. But you’d better make a double batch because they won’t last long…

Buffalo-Style Tofu Nuggets

1 (14 oz.) extra firm tofu

1 cup Franks hot sauce

3 tablespoons cornstarch

2 teaspoons granulated onion

2 teaspoons granulated garlic

oil for pan-frying

Drain the tofu and remove it from its package. Place the tofu between two plates and allow it to gently press out some of its moisture for about twenty minutes. Then dice the tofu and place it in a shallow pan. In a separate bowl, mix together the hot sauce, cornstarch, onion, and garlic, making sure that the cornstarch is fully dissolved. Pour this mixture over the tofu and gently lift and move it to insure that is fully coated. Allow it to marinate for about 20 minutes. Then remove the tofu from it’s marinade to a clean plate. Heat about 1/2” vegetable oil in a large skillet over medium heat. And when the oil is hot carefully add the marinated tofu. Fry for about 5 minutes, turning as necessary, or until golden and crispy. Transfer the crispy tofu with a slotted spoon to absorbent paper.

Buffalo-Style Tofu Nuggets!


Okay, so I have posted this recipe before, but not in quite a while. Anyhow, I made this for lunch at work the other day and was reminded how good this is and was prompted to post it again. This is so easy to make, and yes (before you ask) the nuggets can be baked rather than fried (I’ve tried it both ways), the nuggets will be equally delicious just not as crispy. They can be eaten as a snack hot, cold, or at room temperature, or on a salad or in a sandwich. But you’d better make a double batch because they won’t last long…

Buffalo-Style Tofu Nuggets

1 (14 oz.) extra firm tofu

1 cup Franks hot sauce

3 tablespoons cornstarch

2 teaspoons granulated onion

2 teaspoons granulated garlic

oil for pan-frying


Drain the tofu and remove it from its package. Place the tofu between two plates and allow it to gently press out some of its moisture for about twenty minutes. Then dice the tofu and place it in a shallow pan. In a separate bowl, mix together the hot sauce, cornstarch, onion, and garlic, making sure that the cornstarch is fully dissolved. Pour this mixture over the tofu and gently lift and move it to insure that is fully coated. Allow it to marinate for about 20 minutes. Then remove the tofu from it’s marinade to a clean plate. Heat about 1/2” vegetable oil in a large skillet over medium heat. And when the oil is hot carefully add the marinated tofu. Fry for about 5 minutes, turning as necessary, or until golden and crispy. Transfer the crispy tofu with a slotted spoon to absorbent paper.


Caramelized Butternut Squash and Onion with Garlic, Hot Pepper, and Lemon!

This simple and really delicious and healthy squash recipe is really a variation on “all things aglio e olio.” I had this for dinner this evening as as side to moudardara. Often when I cook squash or potatoes like this I add a few cumin and coriander seeds along with the hot pepper to give it a Near East flavor (but had neither in the house this evening). Nonetheless, this is really easy and delicious, and it can be made using many other hard winter vegetables. 
Caramelized Butternut Squash and Onion with Garlic, Hot Pepper, and Lemon
Serves 2-4, depending on the size of the squash
4 tablespoons virgin olive oil
1 small butternut squash, peeled, seeded, and sliced thinly
1 small onion, sliced
3 cloves garlic, minced
½ teaspoon crushed hot pepper
¼ teaspoon sea salt
4 tablespoons lemon juice
Heat the olive oil over medium-high heat in a skillet that is large enough to hold the sliced squash in a single layer. When the oil is hot add the squash and saute it for a few minutes. Then add the onion and saute a few more minutes. When the squash and onion just begin to brown add the garlic, hot pepper, and salt; saute another minute or two. Stir in the lemon and remove from the heat. 

Some like it hot!

If you’ve been to this blog prior then you know that I have been somewhat fascinated with the art of fermentation for sometime (click here), so this recipe should not come as a surprise. I initially got the idea when I came across a recipe for brussels sprouts kimchi at the website of Bon Appetite. Intrigued, I tried it but changed it up a bit to fit my tastes. Anyhow, it is really good (and really spicy) and easy to make. If you like fermented foods I hop you try this recipe (which is below).

Brussels Sprouts Kimchi
Makes 1 gallon
4 pounds brussels sprouts, stems trimmed and cut in half
7 ounces kosher salt
4 quarts water
______________________________
1 small onion, peeled and quartered
8 scallions
4 garlic cloves, peeled
¼ cup gochugara (Korean crushed pepper) or Aleppo pepper
½ cup soy sauce
½ cup Sriracha
8 slices peeled ginger
1 tablespoon coriander seeds
1 tablespoon fennel seeds
______________________________
2 quarts water
1½ ounces kosher salt
Place the brussels sprouts in a large bowl, dissolve the 7 ounces salt in the 4 quarts water and pour it over the brussels sprouts. Allow them to soak for one hour, then drain and rinse them, discarding the water.
Combine in a blender, the onion, scallions, garlic, crushed pepper, soy sauce, Sriracha, ginger, coriander, and fennel. Then puree until smooth.
Pour the spice mixture over the brussels sprouts in a large bowl, combining throughly, then transfer them to a gallon-sized glass jar. Mix the remaining 2 quarts of water and 1½ ounces salt together—allowing the salt to dissolve, and pour it over the brussels sprouts. Gently press the brussels sprouts to release any air pocket, but making sure that the vegetable is covered by an least a half-inch of liquid. Put a small plate or other object on the vegetable to keep them submerged. Cover the jar with a lid. Either leave the lid ajar or poke a small hole in it to allow the release of pressure and bubbles as it the kimchi ferments.
Leave the jar at room temperature for about 5 days, or until it is bubbling and tastes slightly sour, then refrigerate. The brussels sprouts kimchi will keep for months in refrigeration.

Smokey Roast Red Pepper Hummus (yum!)

This is another one of those recipes that is so easy to make and so delicious that you’ll wonder why you don’t make it more often. You can use fresh peppers—as I did for this recipe—or jarred ones which you rinse. I cooked the peppers over the grate of my stove at work, but this time of year it is fun (and flavorful) to cook them outside on a charcoal grill. And as with most my recipes, this is just a suggestion…add whatever flavorings or seasoning you would like. You’ll also note that when I say this is easy to make, it truly is one step. Once the peppers are roasted you simply combine everything in a food processor and puree it. The hummus will keep for about 5 days in the refrigerator…but it is so delicious it will likely be eaten straight away.

 

Smokey Roast Red Pepper Hummus

Makes about 4 cups

2 (15oz) cans chick peas, drained and rinsed

2 roasted red peppers

1 cup tahini

¼ cup lemon juice

¼ cup hot pepper sauce (optional)

4 cloves garlic

2 tablespoons smoked paprika

1 teaspoon sea salt

 

Combine all of the ingredients in a food processor and process to a smooth puree.

 

How to Roast a Pepper

Remove stickers from the pepper. Place the pepper directly on the grate of your gas stove with the flame adjusted to medium. Using a set of tongs turn the pepper ever couple of minutes until the entire outside is completely black. Immediately place the pepper(s) into a small paper bag and seal it closed. Allow the pepper to rest for a couple of minutes. The steam that naturally occurs loosens the skin. Remove the pepper, and while holding it under cold running water gently rub of the blackened skin (it’s wise, but not essential, to do this over a small colander to catch the skin, which may clog the drain). After the skin is removed gently tear the pepper in two and remove the stem and rinse the seeds.

Urban Simplicity.

Smokey Roast Red Pepper Hummus (yum!)

This is another one of those recipes that is so easy to make and so delicious that you’ll wonder why you don’t make it more often. You can use fresh peppers—as I did for this recipe—or jarred ones which you rinse. I cooked the peppers over the grate of my stove at work, but this time of year it is fun (and flavorful) to cook them outside on a charcoal grill. And as with most my recipes, this is just a suggestion…add whatever flavorings or seasoning you would like. You’ll also note that when I say this is easy to make, it truly is one step. Once the peppers are roasted you simply combine everything in a food processor and puree it. The hummus will keep for about 5 days in the refrigerator…but it is so delicious it will likely be eaten straight away.

 

Smokey Roast Red Pepper Hummus

Makes about 4 cups

2 (15oz) cans chick peas, drained and rinsed

2 roasted red peppers

1 cup tahini

¼ cup lemon juice

¼ cup hot pepper sauce (optional)

4 cloves garlic

2 tablespoons smoked paprika

1 teaspoon sea salt


Combine all of the ingredients in a food processor and process to a smooth puree.
 
How to Roast a Pepper
Remove stickers from the pepper. Place the pepper directly on the grate of your gas stove with the flame adjusted to medium. Using a set of tongs turn the pepper ever couple of minutes until the entire outside is completely black. Immediately place the pepper(s) into a small paper bag and seal it closed. Allow the pepper to rest for a couple of minutes. The steam that naturally occurs loosens the skin. Remove the pepper, and while holding it under cold running water gently rub of the blackened skin (it’s wise, but not essential, to do this over a small colander to catch the skin, which may clog the drain). After the skin is removed gently tear the pepper in two and remove the stem and rinse the seeds.

Urban Simplicity.

How to make tofu really flavorful and chewy in three simple steps (yup, it’s this simple)

This is really easy and the outcome is so delicious that I’ve even had a devout “tofu hater” say it was really good. Eaten as a snack, on a salad or sandwich, or as a component to a stir-fry or rice dish, it delicious, healthy, and versatile. I seasoned this with Cajun seasoning and sea salt but the flavors are really up to you (herbs, curry, smoked paprika, Mexican…it’s really limitless) but what you want to take away from this post is the simple method in which it is prepared, not specific ingredients..

(1) To start with, purchase extra firm tofu, then–after removing it from it’s package–place it between a few plate to gently squeeze out some of it’s moisture; leave the tofu like this for about 20 minutes (continued below).

(2) Slice the tofu and coat it with whichever seasonings you prefer. Then place it on baking sheet that is fitted with a wire rack. Having the wire rack is important because air need to circulate under the tofu as it bakes.

(3) Bake the tofu in a preheated oven (350F) for about 20 minutes, then turn the slices over and bake for another ten. Allow it to cool before serving.

For multiple actual printable tofu recipes click here.

Urban Simplicity.

 

How to make tofu really flavorful and chewy in three simple steps (yup, it’s this simple)

This is really easy and the outcome is so delicious that I’ve even had a devout “tofu hater” say it was really good. Eaten as a snack, on a salad or sandwich, or as a component to a stir-fry or rice dish, it delicious, healthy, and versatile. I seasoned this with Cajun seasoning and sea salt but the flavors are really up to you (herbs, curry, smoked paprika, Mexican…it’s really limitless) but what you want to take away from this post is the simple method in which it is prepared, not specific ingredients..

(1) To start with, purchase extra firm tofu, then–after removing it from it’s package–place it between a few plate to gently squeeze out some of it’s moisture; leave the tofu like this for about 20 minutes (continued below).

(2) Slice the tofu and coat it with whichever seasonings you prefer. Then place it on baking sheet that is fitted with a wire rack. Having the wire rack is important because air need to circulate under the tofu as it bakes. 

(3) Bake the tofu in a preheated oven (350F) for about 20 minutes, then turn the slices over and bake for another ten. Allow it to cool before serving.

For multiple actual printable tofu recipes click here.
Urban Simplicity.

Buffalo Style Tofu Nuggets…yup, you heard me.

Ok, so first of all, I am fully aware that “Buffalo-Style” and tofu are usually not in the same sentence, but these are really delicious and easy to make, too. I am also fully aware that just because they are tofu does not make them any more healthier than if they were made of chicken. But they are delicious. Eat them dipped in blue cheese dressing or on a salad as I did. Anyhow, here’s how to make them…

Drain a package of extra firm tofu and press it between two plates (click here to see how). Then drain it again and dice it. Place the diced tofu in a bowl and add enough Franks Hot Sauce to coat it, then also stir in a tablespoon or two of cornstarch and a bit of chopped parsley if you want added color (I also added granulated garlic and onion but these are optional). After the tofu has marinated for about 20 minutes pan-fry it in hot oil for a few minutes until crispy…simple and delicious.

By the way, I made these for staff lunch the other day and a self-proclaimed tofu hater said she really liked them. I’m jus’ sayin’…

Urban Simplicity.

Buffalo Style Tofu Nuggets…yup, you heard me.

Ok, so first of all, I am fully aware that “Buffalo-Style” and tofu are usually not in the same sentence, but these are really delicious and easy to make, too. I am also fully aware that just because they are tofu does not make them any more healthier than if they were made of chicken. But they are delicious. Eat them dipped in blue cheese dressing or on a salad as I did. Anyhow, here’s how to make them…

Drain a package of extra firm tofu and press it between two plates (click here to see how). Then drain it again and dice it. Place the diced tofu in a bowl and add enough Franks Hot Sauce to coat it, then also stir in a tablespoon or two of cornstarch and a bit of chopped parsley if you want added color (I also added granulated garlic and onion but these are optional). After the tofu has marinated for about 20 minutes pan-fry it in hot oil for a few minutes until crispy…simple and delicious.

By the way, I made these for staff lunch the other day and a self-proclaimed tofu hater said she really liked them. I’m jus’ sayin’…

Urban Simplicity.

Spicy Avocado Hummus with Roast Garlic and Jalapeno (yum!)…

This is another variation of hummus that I’ve posted in the past. This is, as usual, really easy to make and super delicious. If you like hummus, if you like avocado, and if you like spiciness…try this, you won’t be sorry.

Spicy Avocado Hummus with Roast Garlic and Jalapeno

Makes about 4 cups

3 tablespoons olive oil

3-4 jalapeno, split lengthwise and seeded

6 cloves garlic

2 ripe avocado

2 cans (15 oz. ea.) chickpeas, rinsed

½ cup lemon juice

1 cup tahini

¼ cup water

¾ teaspoon sea salt

Preheat an oven to 350F. Combine the olive oil, garlic, and jalapeno in a small skillet and place over medium heat; toss or stir to coat with the oil. When it begins to sizzle transfer the pan to the oven. Roast the peppers and garlic for about 15 minutes, or until golden brown. Remove the pan from the oven and refrigerate it until the ingredients are chilled. Once chilled, transfer the cooked garlic and jalapeno to the bowl of a food processor along with the remainder of the ingredients. Process the hummus to a smooth puree.

Urban Simplicity.

Spicy Avocado Hummus with Roast Garlic and Jalapeno (yum!)…

This is another variation of hummus that I’ve posted in the past. This is, as usual, really easy to make and super delicious. If you like hummus, if you like avocado, and if you like spiciness…try this, you won’t be sorry.

Spicy Avocado Hummus with Roast Garlic and Jalapeno

Makes about 4 cups


3 tablespoons olive oil

3-4 jalapeno, split lengthwise and seeded

6 cloves garlic

2 ripe avocado

2 cans (15 oz. ea.) chickpeas, rinsed

½ cup lemon juice

1 cup tahini

¼ cup water

¾ teaspoon sea salt


Preheat an oven to 350F. Combine the olive oil, garlic, and jalapeno in a small skillet and place over medium heat; toss or stir to coat with the oil. When it begins to sizzle transfer the pan to the oven. Roast the peppers and garlic for about 15 minutes, or until golden brown. Remove the pan from the oven and refrigerate it until the ingredients are chilled. Once chilled, transfer the cooked garlic and jalapeno to the bowl of a food processor along with the remainder of the ingredients. Process the hummus to a smooth puree.

Urban Simplicity.

Vegetable Broth!

I’ve been experimenting with vegetable broth recipes for a while now, for days when I choose to not eat meat, which has been becoming more and more frequent. This is not meant to be a vegetarian substitute or imitation of a meat-based broth because nothing can substitute the richness of a well made chicken or beef broth. But it is meant to be a replacement, and a really delicious one at that. The key to it’s full flavor is using a lot of vegetables in relation to water, slow simmering, and also the cooking and browning of the onions and carrots which brings out their natural sweetness.

And when making traditional—or should I say animal based—broths, which are usually made with bones and unusable scraps, when the broth is strained the solids are most often discarded. But in the case of this vegetable broth this would seem a waste on many levels. The remaining solids can be added to a soup, pasta dish, mashed and eaten as a side dish, or mashed and mixed with a bit of flour and a few eggs for burgers or patties (or even mixed into your dog’s food). There really are plenty of options. And the finished broth can then, of course, be used in any recipe that calls for stock or broth. Anyhow, I hope you enjoy this as it is simple to make and really flavorful. The recipe can be multiplied or divided, and the finished broth can be portioned and frozen as well.

Vegetable Broth 

Makes 3-4 quarts

4 tablespoons olive oil

4 medium onions, peeled and diced

4 medium carrots, peeled and diced

6 cloves garlic, peeled and crushed

1 small head celery, diced

8 plum tomatoes, quartered

24 medium mushrooms, sliced

4 quarts cold water

2 teaspoons sea salt

2 bay leaves

1 teaspoon whole black peppercorns

Heat the olive oil over medium-high heat in a sauce pan, then add the onions and carrots. Saute the onions and carrots for about 5 minutes, or until the begin to brown, then add the garlic and cook them for another minute or two. Then add the celery, tomatoes, and mushrooms; stir to combine. Then stir in the cold water, along with the sea salt, bay leaves, and peppercorns. Bring the broth to a boil, then lower the heat to a slow simmer. Simmer the broth—without stirring—for 1-to-2 hours. Strain the broth through a fine mesh strainer, pressing the vegetables with a ladle or the back of a large spoon to extract as much broth as possible. Discard the solids or incorporate them into another recipe.

 

Urban Simplicity.

Vegetable Broth!

I’ve been experimenting with vegetable broth recipes for a while now, for days when I choose to not eat meat, which has been becoming more and more frequent. This is not meant to be a vegetarian substitute or imitation of a meat-based broth because nothing can substitute the richness of a well made chicken or beef broth. But it is meant to be a replacement, and a really delicious one at that. The key to it’s full flavor is using a lot of vegetables in relation to water, slow simmering, and also the cooking and browning of the onions and carrots which brings out their natural sweetness.

And when making traditional—or should I say animal based—broths, which are usually made with bones and unusable scraps, when the broth is strained the solids are most often discarded. But in the case of this vegetable broth this would seem a waste on many levels. The remaining solids can be added to a soup, pasta dish, mashed and eaten as a side dish, or mashed and mixed with a bit of flour and a few eggs for burgers or patties (or even mixed into your dog’s food). There really are plenty of options. And the finished broth can then, of course, be used in any recipe that calls for stock or broth. Anyhow, I hope you enjoy this as it is simple to make and really flavorful. The recipe can be multiplied or divided, and the finished broth can be portioned and frozen as well.

 
Vegetable Broth 
Makes 3-4 quarts

4 tablespoons olive oil
4 medium onions, peeled and diced
4 medium carrots, peeled and diced
6 cloves garlic, peeled and crushed
1 small head celery, diced
8 plum tomatoes, quartered
24 medium mushrooms, sliced
4 quarts cold water
2 teaspoons sea salt
2 bay leaves
1 teaspoon whole black peppercorns

Heat the olive oil over medium-high heat in a sauce pan, then add the onions and carrots. Saute the onions and carrots for about 5 minutes, or until the begin to brown, then add the garlic and cook them for another minute or two. Then add the celery, tomatoes, and mushrooms; stir to combine. Then stir in the cold water, along with the sea salt, bay leaves, and peppercorns. Bring the broth to a boil, then lower the heat to a slow simmer. Simmer the broth—without stirring—for 1-to-2 hours. Strain the broth through a fine mesh strainer, pressing the vegetables with a ladle or the back of a large spoon to extract as much broth as possible. Discard the solids or incorporate them into another recipe.

Urban Simplicity.

Two hummus are better than one…

I really like hummus. There, I said it. But who doesn’t? Okay, there likely are a few people. But seriously, this stuff is good. Especially variations like this that are bursting with so much flavor it’s making me salivate just looking at the photos. The top photo is an artichoke variety and the photo below rich and spicy avocado. And they are so easy to make…pretty much put everything in a food processor and puree. But as I was making these today I couldn’t help but wonder what the plural of hummus is. The word hummus (or hommos or humus, etc) is the Arabic meaning chickpea, that much I know. But is the plural hummi or hummuses? Maybe hummus can be used as the singular and plural. Just wondering. Are there any Arabic speakers reading this that know the answer to this (thanks in advance). Anyhow, the really easy but delicious recipes are below.
Lemony Artichoke Hummus
Makes about 6 cups

2 cans chickpeas (15 oz. ea.), rinsed
2 cans artichoke hearts (14 oz. Each)
1 cup tahini
3 cloves garlic, minced
¾ lemon juice
1 teaspoon sea salt

Combine all of the ingredients in a food processor and process to a smooth puree.

Spicy Avocado Hummus with Roast Garlic and Onion
Makes about 4 cups

¼ cup olive oil
½ small onion, diced
6 cloves garlic
1 teaspoon crushed red pepper
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
2 ripe avocado
2 cans (15 oz. ea.) chickpeas, rinsed
½ cup lemon juice
1 cup tahini
¼ cup water
¾ teaspoon sea salt

Combine the olive oil, onion, and garlic in a small skillet and place over low-medium heat. Simmer the onion and garlic in the oil until golden brown, then remove from the heat and allow to cool to room temperature. Transfer the olive oil with the cooked garlic and onion to the bowl of a food processor along with the remainder of the ingredients. Process the hummus to a smooth puree.
 

Urban Simplicity.

Sweet and Spicy Almonds!

Ok. So these are so easy to make and so tasty that your going to wonder why you’ve never made them before. They go great with a beer or glass of wine or simply as a snack on their own (or even over a salad). Just make them, you wont be sorry. 
Sweet and Spicy Almonds
2 egg whites
3 cups raw almonds
¼ cup granulated sugar
1½ teaspoon cayenne pepper
1 teaspoon cinnamon
Preheat an oven to 350F. In a medium bowl beat the egg whites to soft peaks. Stir in the almonds and mix them to coat them thoroughly. Mix the sugar, cayenne, and cinnamon together in a small bowl and sprinkle over the almonds, then mix to coat. Transfer to a lightly oiled baking sheet, making sure the baking sheet is large enough to hold the almonds in a single layer (otherwise use two baking sheets). Bake the almonds for about 10 minutes, then turn them using a spatula, and bake them for another 5 minutes. Remove and let cool before serving.