Crash Test Vegetarian

Vegan to Omnivore outreach program

Veganomicon Dish

Lentils and Rice

 

While I won’t be posting HER recipe on the inter-webs, you can find lots of versions of it around.   It is also known as Mujadara, a Lebanese dish.  I’ll be making this again but with tons of onions.  It was absolutely the key to this dish.

 

Lentils, Rice and Caramelized Onions

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Chickpeas and Quinoa

My two favorite things.  Quinoa is a very recent ingredient for me, but turns out it’s the perfect grain for this dish… or for any dish, for that matter. Incidentally, if you used brown rice instead of quinoa, a double batch of this recipe costs less $5, even with canned chickpeas.

I will say though, that my coworkers have remarked that quinoa looks like everything from sperm to fish eyes.  Mmmm… fish sperm eyes?

Anyway, because this dish is so freaking easy, I decided to show you just how easy it is in pictures.  To find the recipe, you’ll have to go HERE.

But for now… just enjoy how easy this recipe really is.  Don’t be lazy, just try it!

Onions, duh!

Spices in an oil pool.

Spice Paste

Toe-Mate-Oh's

Cawwots. I was lazy, they were pre-match sticked. I didn't feel like peeling and chopping

Stir and cook

Add zee chickpeas

Pretend there is a pretty picture of nicely chopped of Zucchini here.  That’s important, and somehow I forgot it!

NOM

Class dismissed.

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Chickpea and Couscous Stuffed Peppers

I think it’s kind of ironic that while I love green peppers, and I love stuffed green peppers even more – I do not really enjoy the combination of tomato sauce topped anything stuffed inside a green pepper.   Perhaps some bad childhood memories or something, but it’s never really been something I got over.

To this day, when I stuff peppers, I do it with couscous.  Sadly, I’ve always also stuffed with cheese and meat.  And, since cheese and meat are no longer on my dinner plate, I had to re-vamp my recipe.  I will always miss feta cheese, but in this recipe, lemon made a good stand-in.

1 box Near East Mushroom Couscous (clearly, you can use whatever, but this is my favorite… I buy lots when they are bogo)
1 1/2 cup carrots, small chop
1 can chickpeas
1 1/4 cup vegetable broth (or water and bullion)
3 cloves garlic
1/2 medium onion, finely chopped
3 Tbsp Lemon juice
4-5 bell peppers cut in half and de-seeded
2 Tbsp Oil (optional)

Preheat oven to 375 degrees.

Optional:  In a medium saucepan cook onion in oil until translucent.

Combine all additional ingredients (except couscous and peppers), and cook until carrots are tender.

While liquid is boiling, stir in couscous and spice pack, cover and remove from heat.  Let sit for about 5 minutes.

Stuff peppers with mixture, cover with aluminum foil and cook for 340 minutes or until peppers are tender.

If you haven’t already done so, please find a good local produce stand.  While locating a good one may be difficult, it is well worth the effort.  Once you find one with good variety, find out what days they receive their shipments.  A very good one will get stock almost every day.

Why is it worth hunting around for a produce stand?  Well not only are we supporting local(ish) farmers, we also get 5 green peppers for $1.  Try  doing THAT in a grocery store.

The entire recipe cost was $3.50.

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Olive Hummus

After creating this recipe, I’m completely amazed that I ever wasted so much money on store bought hummus.  This recipe turned out especially good because I had my wonderful husband standing by me, giving his opinion, and spilling all sorts of awesome love out into the batch of chickpeas.  Therefore, your mileage may vary.  Mine will still be better. 😉

 

This was my lunch.  Be jealous!

Ok.  Get out your food processor!  And add to it:

1 can chickpeas/garbanzo beans (liquid reserved in a separate bowl)
1 tbsp minced garlic
1 tbsp tahini paste
1 tsp cumin
1/2 tsp paprika (I used regular, but I’m kinda thinking smoked would work)
Lots and lots of olives!  Well, as much/many as you want.  A little olive juice too, if you really like olives.  I used about 1/4 cup of green olives.
Juice of 1 medium lemon
1 tsp olive oil

Now, start blending.  After processing for a little bit, check the consistency – it will look more like peanut butter than hummus, so add some of the reserved liquid until you achieve a consistency you like.

Put it in a container and ideally let it sit in the refrigerator overnight, but a minimum of 2-3 hours.

Enjoy with vegetables, pita chips, pretzel chips, or as I like it… smeared in my pita pockets or on my wraps for a yummy and healthy protein source / condiment all in one.

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