Showing posts from April, 2019

Tofu Hummus Recipe

I love hummus. It's probably one of my favorite foods. I spread it on bagels and bread. I stir it into salads, pasta and rice. I also love to run. Running requires a lot of protein to repair your muscle tissue. In order to increase my protein intake, I've started making tofu hummus. Tofu hummus is very versatile. You can make it with whatever beans you have on hand. It's also quick and easy to make if you have a food processor. Here's one of my favorite examples. 1/2 block silken firm tofu 1 can garbanzo beans 3 tbls sunflower seeds 2 tbls olive oil 1 tbl hot sauce 1 tbl apple cider vinegar 3 cloves garlic 1 serrano pepper 3 tsps salt Puree until smooth. You can use it immediately, but it will benefit from a few hours rest in the fridge.

Vegan Red Wine Mushroom Ragout

Red wine and mushrooms are a classic combination. It's a pretty basic recipe for lots of flavor without a lot of ingredients. There are, in my mind, several standard methods for getting depth of flavor without using meat. Heat, alcohol, and nutritional yeast. That's pretty much the vegan trifecta of flavor depth. You can use one or all. In this case, I utilize alcohol and heat from chile peppers. The heat is mild. The caramelized onion and mushrooms are sweet. As is the reduced red wine. Salt and fat are non-optional. They must always be present. Using this method, I vary veggies, spices, beans and grains, but always end up with something I really enjoy eating. The dish pictured is bascially mushrooms in red wine sauce. Easy to prepare. Mostly just waiting for the mushrooms and oinoins to caramelize. 1 pint mushrooms of choice, sliced 1/2 red onion, diced 3 cloves garlic, sliced 1 jalapeno, sliced 1 long hot pepper, sliced 1 poblano, diced 1/3 cup red w