Loaded Savory Oatmeal & Lentil Bowl, The

Wednesday, March 5th, 2014

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I totally expected to dislike this dish (fussy eater problems!) but, much to my surprise, I loved it. Like, finished the bowl and licked it clean loved it. It’s even better than the Apple Pie Oatmeal, yo! Plus it’s quick to whip up – just 15 minutes, and it’s so unfussy a recipe that I was able to remove it from the stovetop mid-cooking so that I could feed the dogs their dinner. Very cool.

Shane enjoyed his with the recommended hummus and avocados, while I went with crackers, chia seeds, and avocado toast. This was also my first time trying mashed avocados as a spread, and I was again pleasantly surprised; avocados don’t have a super-strong flavor, so really the spread tastes like whatever seasonings you put on top. In my case, salt and pepper.

These pretzels are making me thirsty!

Tuesday, February 11th, 2014

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So I started off slow this afternoon with a batch of Classic Hummus from The Oh She Glows Cookbook.

(Actually, I also made those Broccoli and Cashew Cheese-Quinoa Burritos for dinner as promised – BUT my pictures turned out kind of blah, so I’m gonna take another stab at it tomorrow. Sorry but no burrito post today, folks. I will say that I’m happily stuffed. Spoilers!)

I’ve never been able to replicate the smooth creaminess of store-bought hummus…until now! Well, sorta. Liddon recommends removing the skins of the chickpeas for a smoother blend. And it worked! Mostly. It’s close to the commercial blends, but not quite as creamy. Maybe 90% there. Which isn’t bad…

Only it took forever to skin all those chickpeas. (I wasn’t even aware that chickpeas had skins. YOU LEARN SOMETHING NEW EVERY DAY.) As in nearly an hour! It almost would have been faster to make the 45 minute trip (one way!) to the nearest Price Chopper to buy a tub of Sabra Hummus. Egads.

Luckily, the hummus turned out wonderfully after all that tedium. Normally I like my hummus with a little extra flavor – roasted red peppers, sundried tomatoes, Kalamata olives, you name it – but for a “plain” hummus, this is pretty damn tasty. Definitely worth it for those days when you find yourself snowed in and chasing a hummus fix.

VeganMoFo, Day 8: On the eighth day, Dog made hummus.

Thursday, October 8th, 2009

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lookoutshane!

Okay, so technically I made this particular batch of hummus, and on the sixth day of VeganMoFo, but wevs. I totes caught that smile tugging at the corners of your mouth, and there’s no taking it back!

Anyhow, I have seriously been jonesing for hummus lately; a few weeks back, I cracked open a jar of black olive hummus that had been languishing in the back of the cupboard for nearly five years – maybe more, who knows – flew through it in a day or two, and have been salivating for another fix since. I’ve been meaning to making my own batch for some time, but have been lacking the necessary culinary confidence…until now!

In Googling for hummus recipes, I quickly came upon a whole page of them on About.com. (Note: not all of the recipes are vegan, but those that aren’t, are easily veganized.) While red pepper and sundried tomato hummus both sound delish, I decided to play it safe my first time around. I had some leftover Kalamata olives gathering frost in the freezer, so the starter recipe really chose me: Kalamata Olive Hummus it was!

I more or less followed the instructions, with a few minor modifications: I omitted the red pepper flakes (I’m a-not-so-spicy!), upped the cumin by a tad, and used a lot more lemon juice – in fact, lemon juice is all I used to thin the hummus out! Because I ran the food processor quite a bit, the olives were pretty much pulverized by the time I was done; if you’d prefer larger olive chunks, wait until you’re almost done taste testing to add them to the mix.

There’s this awesome Middle Eastern bakery/restaurant down the street from my husband’s office; whenever they cater in with the Jerusalem Cafe, the Mr. brings home the extra pita bread and leftover hummus-and-pita sandwiches. I love love love their hummus blend, and imagine that I’ll spend some time trying to replicate it. I think I have the taste down – very lemony – but the texture is tougher: based on my one lone experiment, it doesn’t seem as though I was able to blend the chickpeas into a creamy, even smoothness. I wonder: would cooking them a bit prior to processing help?

(More below the fold…)