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7/31/14

Kalamata Olive Hummus

 
I don't have a set recipe for making hummus, since it is rather forgiving. This time I was out of cumin. I used a few shakes of garlic powder. Fresh is better, or so they say. I sometimes add cayenne. I have left out the olive oil with good results. Just blend up whatever suits your fancy. This isn't baking!
You can add more lemon, or more tahini, leave out the olives, and add in four ounces of roasted red peppers, or whatever you desire. 
 
Kalamata Olive Hummus
 
1 (15 oz) can of garbanzo beans, drained and rinsed
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove of garlic, minced
Two tablespoons of olive oil
water- I used approximately three ounces
chopped Kalamata olives (to taste- I used about Three tablespoons, because we love olives)

Blend the lemon juice, and tahini in a food processor. 
Add the garbanzos, olive oil, garlic, and a bit of water. Scrape the bowl, and add water as needed.
Process until you like the consistency
Stir in the olives. 
If you use roasted red peppers, you can add them with the beans.
Chill, or serve right away.

7/30/14

Review of The VB6 Cookbook

The VB6 Cookbook

More than 350 Recipes for Healthy Vegan Meals All Day and Delicious Flexitarian Dinners at Night

Mark Bittman, author of How to Cook Everything

 

 

Mark Bittman devised an eating plan where he would eat a vegan diet until 6:00 PM. His dinners would include meat, which makes this cookbook offer recipes for everyone, not just strict vegans.


While I don't have an interest in his recipe for steak au poivre mushrooms, or pork, asparagus, and soba, the majority of the book is filled with vegetable based recipes that are the sort that I know I will love.

 

The photos of dishes such as sweetgreen quinoa salad, orange soup with black salsa, and eggplant meatballs, had me compiling a grocery list. 

 

The recipes often include variations. For example, if you aren't a fan of eggplant, directions are given on switching the recipe to a mushroom, or cauliflower based recipe. Not only is that a great touch for the picky, but a boon for using what you have in the refrigerator, or what is seasonal, or on sale.

 

All in all, this is a wonderful cookbook for anyone who eats a plant based diet, or would like some help in creating tasty vegetable dishes. It also would meat a great gift for friends who eat meat. 


Disclaimer: I received a free copy of this book from Blogging for Books in exchange for my review.