Roasted Garlic & Rosemary Hummus

 Appetizers, Dips and Spreads, Vegan, Vegetarian  Comments Off on Roasted Garlic & Rosemary Hummus
Jun 192016
 

This recipe has been very popular to those who have tried it, so I feel compelled to add one more Hummus recipe to the website. I’m not sure that it is technically Hummus as it is made from Cannelini beans and not Garabanzo beans, but I’ll leave the arguments to the connoisseurs of correctness. The Rosemary gives this Hummus quite a different flavor than the traditional ones and we like it especially with vegetables even though it is very good with Pita bread. Another selection for my growing list of vegetarian friends.

Avocado Toast

 Breakfast, Vegan, Vegetable, Vegetarian  Comments Off on Avocado Toast
Jun 182016
 

Avocado ToastI’m always looking for healthy breakfast alternatives. Most American breakfast foods are laden with fat, sugar and refined carbs, and oatmeal with fruit gets a little old after a while.

Avocado toast is a quick, healthy breakfast that uses fresh ingredients. There are a lot of variations and it’s easy to come up with your own. This is one that turned out particularly well and is easy to make. Enjoy!

Mom’s Nut Roll (Dios) – Vegan Version

 Cakes & Pastry, Cookies, Hungarian, Vegan, Vegetarian  Comments Off on Mom’s Nut Roll (Dios) – Vegan Version
Dec 132015
 

My grandmother certainly had no concept of Veganism in her day. But, times change and I have a number of friends who became Vegan this year, some of whom I have gifted at Christmas with nut roll and Kifli. I always like a challenge, so I decided to see if I could make both of these traditional Hungarian recipes in Vegan form. I made a batch of the cookies in Vegan form and my wife said they were better than what I made last year. So I made two batches of Vegan Kifli and two batches of Vegan nut roll. I had my oldest son taste both without telling him about the change and he though I really outdid myself this year. So, I was happy that the recipe worked and worked well.

I won’t publish the whole recipe here, just the Vegan substitutions and a few other notes. Refer to the original recipe for the technique, because it is the same for Vegan as the normal recipe.

Substitutions:

Use margarine or vegan butter in place of the butter, same amount.

I used the same egg replacement for the egg whites as the egg yolks. Mix two tablespoons of ground Chia and Flax seeds (I used Raw Organics “Real Cold Milled Organic Golden Flax Seed & Organic Chia Seed”) with 6 Tablespoons of hot water and let it sit for about five minutes until thickened. Make one batch for the dough and another for the filling.

The sour cream was a little more complicated. Start with a cup of raw cashews (Trader Joes has these at a good price) and cover with boiling water. Let soak for at least 30 minutes and then drain. Put them in a food processor with 1 Tablespoon of cider vinegar and 1 1/2 teaspoons of lemon juice and 1/8 teaspoon of salt. Blend to form a thick paste and then add water, 1 Tablespoon at a time and blend until the desired consistency is reached. You’ll need to add 3 to six Tablespoons.

Technique:

Everything else is the same. Remember to keep the dough on the soft side. If it is too dry, it will be hard to roll and the final nut roll will be dry.

Kifli – Hungarian Cookies – Vegan Version

 Cookies, Hungarian, Vegan, Vegetarian  Comments Off on Kifli – Hungarian Cookies – Vegan Version
Dec 122015
 

I don’t think my mother knew what a Vegan was and I’m sure making Vegan cookies never crossed her mind, although she was very health conscious in her cooking in her later years. But, times change and I have a number of friends who became Vegan this year, some of whom I have gifted at Christmas with nut roll and Kifli. I always like a challenge, so I decided to see if I could make both of these traditional Hungarian recipes in Vegan form. I made a batch of the cookies in Vegan form and my wife said they were better than what I made last year. So I made two batches of Vegan Kifli and two batches of Vegan nut roll. I had my oldest son taste both without telling him about the change and he though I really outdid myself this year. So, I was happy that the recipe worked and worked well.

I won’t publish the whole Vegan Kifli recipe here, just the Vegan substitutions and a few other notes. Refer to the original recipe for the technique, because it is the same for Vegan as the normal recipe.

Substitutions:

Use margarine or vegan butter in place of the butter, same amount.

Use almond milk in place of the milk.

To replace the two eggs, mix two tablespoons of ground Chia and Flax seeds (I used Raw Organics “Real Cold Milled Organic Golden Flax Seed & Organic Chia Seed”) with 6 Tablespoons of hot water and let it sit for about five minutes until thickened.

The sour cream was a little more complicated. Start with a cup of raw cashews (Trader Joes has these at a good price) and cover with boiling water. Let soak for at least 30 minutes and then drain. Put them in a food processor with 1 Tablespoon of cider vinegar and 1 1/2 teaspoons of lemon juice and 1/8 teaspoon of salt. Blend to form a thick paste and then add water, 1 Tablespoon at a time and blend until the desired consistency is reached. You’ll need to add 3 to six Tablespoons.

Technique:

Everything else is the pretty much the same. Remember to keep the dough on the soft side. If it is too dry, it will be hard to roll. The only difference is that these cookies do not brown like the non-vegan recipe. So bake them for 20 minutes and adjust the baking time for your later batches if necessary. When I was baking multiple trays of cookies, I set the oven to convection cooking.

Bruschetta

 Appetizers, Vegan, Vegetable, Vegetarian  Comments Off on Bruschetta
Dec 112015
 

This is an easy recipe, I came up with it after having something similar at the Tapas Restaurant, La Tasca. It is best if you make it a day ahead so the flavors get to blend. This is one of the things I always make for Christmas Eve. And I usually make enough that we have it as a side dish for Christmas brunch.