Dave Hall, a high school teammate and friend, has a great facebook Group called Hummus Scarfers. As we all know, I love hummus, specially the spicy kind! So when He posted it, I asked him if I could publish it here in the cookbook. So here goes!
When asked if he would allow me to publish, here was his reply:
Hey man! I have a Ninja blender. I usually make batches with:
- 5 cans of garbanzo beans.
- 1 1/4 cups water
- 1/2 cup sesame tahini(to taste)
- 1/3 cup avocado oil
- 1 teaspoon salt Jalapeño or habanero to taste(fresh)
- 5 cloves garlic
- 2 bunches cilantro
- Juice 8 limes
Put all liquid and veggies first, with tahini salt garlic etc. Blend for several minutes on high. Add beans in kinda gradually, let blend until you have a nice smooth consistency.
Getting the ingredients together…
My take on Dave’s Recipe
So I am going to scale Dave’s Recipe down a bit to 2 cans of beans, and scaling all the other ingredients proportionately. I am also going to use roasted garlic and add air fried Italian Long Hot Pepper (my personal favorites).
I am also going to blend them in a Cuisinart Food Processor, as I do not own a blender anymore.
- 2 cans of garbanzo beans.
- 1 1/4 cups water
- 1/2 cup sesame tahini(to taste)
- 1/3 cup avocado oil
- 1 teaspoon salt
- Jalapeño or habanero to taste(fresh)
- 5 cloves garlic
- 2 bunches cilantro
- Juice 8 limes
Original Recipe found on https://www.connoisseurusveg.com/vegetable-vindaloo/
For the Vindaloo Paste
- 1 small onion, quartered
- 4 garlic cloves ( I like to use roasted garlic cloves)
- 1 (1-inch) piece fresh ginger, peeled
- 1/4 cup fresh cilantro (I use flat leaf parsley)
- 2 tablespoons sambal oelek (or to taste)*
- 1 teaspoon salt
- **Optionally: 1 tablespoon of Cayenne Pepper
- 2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground fenugreek (tough to find in stores)*
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 2 tablespoons tomato paste
For the Vindaloo
- 2 tablespoons canola oil (or high heat oil of choice)
- 1 1/4 cups vegetable broth*
- 1 1/2 pounds fresh sweet potatoes, cut into 1/2 inch cubes, optionally peeled (I air fry mine, this gives them a nice texture)
- 1 cup canned diced tomatoes (I used Muir Glen fire roasted)*
- 1/4 cup tomato paste*
- 2 cups cauliflower florets (about 1/2 of a medium crown)
- 1 cup of asparagus tops or peas
- 1 cup Shiitake Mushrooms sliced*
- 1 medium red bell pepper, roughly chopped
- Salt and pepper to taste
- **Optionally: 1/2 cup fried long hots to the mix to give it a “KICK”!
- Cooked rice (White Kasmati rice or Brown Texmati Rice)
- Fresh cilantro or Parsley
- Begin by making the paste. Place all ingredients into a food processor bowl and blend until smooth, stopping to scrape down the sides of the bowl as needed.
- Coat the bottom of a large pot with oil and place it over medium heat.
- When the oil is hot, add the vindaloo paste and sauté it for about 1 minute, until it begins to become fragrant.
- Stir in the broth and sweet potatoes, raise the heat to high, and bring the liquid to a simmer.
- Lower the heat and allow the mixture to simmer for about 5 minutes.
- Stir in the tomatoes, tomato paste, cauliflower, peas, bell pepper, and Shiitake Mushrooms. (Add any other veggies that’s hanging around)
- Continue simmering the mixture until the sweet potato is fork tender, about 15 minutes.
- Remove the pot from heat and taste-test. Season with salt and pepper to taste, and add some extra sambal oelek for extra heat, if desired.
- Divide onto plates with rice and top with cilantro. Serve.
* Shopping List
Huy Fong Sambal Oelek – Ground Fresh Chili Paste
Muir Glenn Fire Roasted Diced Tomatoes>
Cuisinart Food Processor
Green Pan – Ceramic Saute Pan
I often make soup from scratch after making my Vegan Chili, because I have all of the vegetable cuttings to use to make the base…Vegan Broth.
Start with the Homemade Vegan Broth
Collect all of your vegetable cuttings from making various dishes, you can even freeze them, and save for later. Once your have collected, place them into a large pot (10 qt. works for me), and bring them to a boil. Once it comes to a boil, lower to a simmer and cook for 1 hr covered. I add some garlic and salt to taste, (I use very little, but make up for it with spices later). Now you have homemade Vegan Broth…Use it in all your dishes. I use it to make my rice pop!
- Onion trimmings including skins
- Bell Peppers
- Sweet potato skins
- Garlic ends
- Broccoli stems
- Cauliflower stems
- Carrot Ends
- Celery Ends and leaves
- Parsley Stalks
- Whatever other veggies you gather..
- 2 cloves of garlic
Making the Soup…
Using a 10 qt pot I place the stock, filling the pot about 1/2 way. While the stock is warming, I saute 1 diced onions and 3 cups of diced carrots. While those are cooking I cut new potatoes in 1/2 and add them. Then I chop up 1/2 a head of celery and add that directly into the pot. I add the onions and carrots to the broth when translucent. I add 2 – 4 cloves of chopped garlic. Then I add 1 tablespoon pepper, 1 teaspoon of garlic powder, 1/2 teaspoon of thyme, 1 tablespoon of oregano, and 1 tablespoon of of dried basil or 6 leave of fresh basil. Once the soup comes to a boil let simmer for 1/2 hour or more, until the potatoes are softened. Done! NO WAY…
Making the Fried Long Hot Peppers
In a saute pan, place 10 cut up Italian Long Hot Peppers into about 2 tablespoons of Olive Oil. Saute of medium-low to make sure you don’t burn them. It will also reduce the side effect of cooking hot peppers, the fumes are toxic. You will cough your lungs out, if you do not cook slowly. Let me brown on one side and toss, cook for about 10 minutes.
The long hot are used for a garnish to make the dish Spicy! Leave them out yields a mild soup.
To make the soup special I use just about 1 cup of my homemade spicy vegan chili, and stir it in for flavor…Nice! You could also add a small can of roasted diced tomatoes. Either way, it adds depth of flavor you cannot ordinarily get.
Done! Yes, place in a bowl over crusty bread, Yummy!
Woke up this morning to my Sister Robin making Pizzelles, trying to make them perfectly, as though they were Nana’s!
I chose not to retype the recipe, not that I’m lazy…Oh yes I am! sorry!
Batter Consistency should be like a cake batter.
When cooking the pizzelles in the pizzelle maker, only slightly brown them and use a rack to let them cool and rest.
Potato Gnocchi vs Sweet Potato Gnocchi
Potato Gnocchi is for Avo-Vegetarian recipe was taken from: https://www.recipesfromitaly.com/potato-gnocchi-recipe/
Vegan Sweet Potato Gnocchi recipe was taken from: https://www.pastabased.com/sweet-potato-gnocchi/
Potato Gnocchi Ingredients (Ovo vegetarian)
- 500 g (about 1 lb) of Russet potatoes or Yukon Gold Potatoes*
- 150 g (5,3 oz) of Unbleached Flower
- 2 tablespoons of 1 beaten egg (about half egg)
- fine salt to taste
Vegan Sweet Potato Ingredients
- 1 medium/large Sweet Potato
- 1/4 cup unsweetened almond milk (or other plant milk)
- 1.25 cups all-purpose flour
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
- ***Modified at the End***
We also air fried one sweet potato for a trial batch…
Because this is such a labor intensive process that you do not do everyday, we triple the batches and freeze them in Gallon Freezer Bags.
Two Different Sauces: Red and Olio
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 1 Tbls Black Truffle Oil
- 1 cup Shiitaki Mushroom
- 3 cloves garlic, very thinly sliced
- 1 pinch crushed red pepper flakes
- 2 tablespoons chopped fresh parsley (optional)
Red Sauce Ingredients
- 1 – 32 oz. can of Italian Pomodoro (tomatoes)
- i chopped onion
- 1 chopped bell pepper
- 6-10 basil leaves – Chiffonade
- 2 clove fresh garlic sliced thin
- Optionally you can add 1 cup mushroom and other veggies that are in the fridge.
- 1 Italian Long Hot Pepper – fried in the air fryer or in olive oil for taste (Optional)
The OXO Good Grips Food Mill is a great tool for ricing the potatoes.
Making the Gnocchi
Cooking the Potatoes
In two separate pots 2/3rd full with water, boil the water in one, and not the other, YET. Add the regular potatoes to boiling water and let cook for 20 minutes on a slow boil. Add the sweet potato to the pot with cold water and then boil and cook for 30 minutes or until softened, (check with fork.
Drain and let the potatoes sit until cool before ricing.
Air Fry 1 sweet potato at 400 degrees for 20 minutes after poking with a fork or knife.
Ricing the Potatoes
Mixing the Dough
Place the riced potatoes (or Sweet Potatoes in a bowl, and add the flour, and 1 egg beaten (for vegan replace egg with Almond Milk and Yeast). add a touch of salt so the batter will rice and be fluffy.
We tried to add nutmeg to the sweet potato batch and it was a mistake, although at Christmas or Thanksgiving it might go well.
Kneed the dough together with a wooden spoon (or hands). Add flour gently until the batter is like tacky. Too much flour will ruin the batter. Add the flour to the rolling surface.
Break off a 1/2 cup bit of dough and roll it in a log about 1/4 – 1/8 inch thick. Chop with a dough blade about 1/4 inch squares from the log.
On a Gnocchi Board, press down on the dough square and roll with the tip of you finger on the slotted surface to create the lines in the 1/2 moon shaped dumpling. Place on a plate leaving a space between each gnocchi. Cook when all are completed. We made the mistake of eating them as they were being made… NOT GOOD, but DELICIOUS!
We both cooked the gnocchi traditionally by boiling them in water until they just popped up, or Air Fried them for 5 minutes on 375. I prefer traditional, but fufu is fufu…
Making the Sauces
Red Sauce – Light Red Sauce with Mushrooms
Saute the onions and mushrooms over a medium heat until slightly browned, and add garlic. Pour in the can of tomatoes, I prefer either crushed or for this dish, diced. Add for died Italian herbs, or I use just fresh basil for this dish to keep it tasting light. NO PASTE! No long cooking, keep it quick and light!
Truffle Oil and Shiitaki Mushroom Olio.
This sause again is light. Cook on medium low head in extra-virgin olive oil the onions and mushroom until translucent. Add a generous amount of garlic near the end of cooking. If you cook the garlic with the onions it will become bitter. Right at the end add the truffle oil (black) and the Chiffonade Basil, save some for garnish!
Pairing Sauces to Gnocchi
Well we tried each sauce with each gnocchi. The concensous was that the red sauce with tranditionally cook potato gnocchi was the best. That may have been because of our history with the food, Without Flora’s Rosemary Chicken, the Olio was amazing but could not overcome my love for RED…That’s right not GREEN in this case, but RED!
Sweet Potato Gnocchi Recipe Modified by Robin
The next day Robin Modified the sweet potato recipe to make them more like traditional potato gnocchi. By adding egg, and eliminating both the Almond Milk and the Yeast, the sweet potato gnocchi came out great! I tried them without the nutmeg, but Robin also made some with nutmeg, which would be good for the holidays (I guess). I am just a traditionalist! This batch was made with a drizzle of black truffle oil, Pecorino Romano Cheese and sliced Parmesan with some sage! Delicious!
INGREDIENTS FOR THE TOMATOES
- 2 tbs extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1-2 large tomatoes, diced
- 1/4 cup thinly sliced basil (Chiffonade)
- 2 tbs balsamic vinegar 1 tsp.
- kosher salt
- Pinch of crushed red pepper flakes
FOR THE BREAD
- large baguette, sliced ¼” thick on the bias
- Extra-virgin olive oil, for brushing
- 2 cloves garlic, halved
Putting it together!
Add the Tomato s ingredients a bowl, and let sit while the bread is in the oven. This will marinade the ingredients a bit.
Place the cut bread on a cooking sheet with tin foil oil one side and spread rub the garlic into the oiled side of each piece. Put in the oven on bake/broil at 325 for 5-7 minutes until toaster.
Add the tomato mixture on top of the oiled/garlic side and put back in the oven for 2-3 minutes to toast and warm the Bruschetta.
Kick it up a notch!
Add some red chili pep, jalapenos, or better yet Serrano Peppers
Background Story 1
One of my family favorites has always been Gnocchi. There are many a story surrounding Gnocchi and the Tomassetti’s/Bella’s, but none so humorous as the when I was in High School, and Riff and I visited my Grandmother.
Riff and I were always taking road trips while in our junior and senior year in High School. One day we decided to visit my Grandparents Tomassetti in Ashford CT. This was one of our usual spur of the moment trips. No cell phones, no planning, No phone calls ahead. We just drove on! However, my grandparent were excite to see us when we arrived. My grandmother decided to make us Gnocchi with red sauce, (another story to be told at the end of the recipe! Read On!).
Riff was warned that Gnocchi is good, but eat it with slowly and not overeat as they are LEAD BULLETS! Well, he had never had them, and with real graded Parmesan Cheese, he could not stop himself. He had thirds! On the way back, they hit full force, and bam his gut was in pain! It was a long 1 hour ride back to Ivoryton and he passed out next to me on the way! He did not make that mistake again!
Ingredients (serves 2)
- 1 lb of Frozen Gnocchi (your choice, but Stop and Shop in CT are the best)
- 2 cups of Sclafani Fra Diavolo Sauce
- 1/2 lb of sliced baby bells
- 1/2 diced onion
- 2 cloves of garlic sliced thin
- 1 tsp of crushed red pepper
- 1 tsp on black pepper
- 1 tbs of olive oil
- salt to taste (I do not add any)
- Boil water in a stock pot for the Gnocchi, but wait till sauce is ready, they cook fast!
- In a saute pan on a medium heat onions and mushrooms until brown in olive oil. I like them caramelized.
- Saute the garlic for 30 seconds then immediately add the Red Sauce.
- While the Sauce is warming put the Gnocchi in to cook. WATCH THEM CAREFULLY! stir gently and when one pops to the top, strain.
- Place the gnocchi in a bowl and pour a bit of the sauce in and mix gently
- Add a bit more sauce to the top, and garnish as you will. Some use vegan cheese, I use Jalapenos, crushed red and black pepper!
The Family Controversy!
Well, there has always been a family controversy over what is better, Olive Oil or Red Sauce. I make it both ways depending upon my mood. In this case I made this dish with with Beyond Sausage, so it called for Red. However, if I was going to make it a bit lighter I would go with Olive Oil.
Types of Gnocchi
There are several types of Gnocchi, but I use potato Gnocchi with no ricotta cheese. Although I have had ricotta gnocchi, and they taste amazing, they are not Vegan, so be fore warned. There are also sweat potato gnocchi, which I have not tried yet, but I have been told are delicious.
Make your own!
Found a recipe for potato gnocchi on finecooking.com . Looks like FUN! Robin says she will try it with me!
Sometimes I crave meat! When that happens, I cheat or I make something like meat. Made this recipe recently while visiting my sister in Florida, as I was craving meat after a hard ride.
- Beyond Meat Crumble – whole bag
- Rienzi Crushed Tomatoes – 1 can
- 1 tbs of olive oil
- 1 medium or 1/2 large vadilla onion dices
- 1 pablano pepper diced
- 2-4 clove garlic
- 1 tsp black pepper
- 1 tsp crushed red pepper
- 1/2 tsp sea salt to taste – I use none
- 1 Jalapeno Pepper – Add if you want it spicy
- 1 Serrano pepper – Add if you want it Really Spicy!
- 1/2 tsp paprika
- 1/2 tsp roasted garlic powder
In a saute pan, large (GreenPan 5 qt Ceramic Saute Pan) in olive oil saute the onions and pablano pepper to saute. Do not add the hot pepper until the end, 1 minute before the crushed tomatoes. Let the unions and pepper brown a bit before turning using a medium high heat, but be careful not to burn the olive oil usually less than a 7 on stove top. Add the Garlic 30 seconds before adding the Beyond Meat.
Add the Beyond Meat Crumbles here and let brown. Usually about 3-5 minutes on a medium heat. While browning add all the spices. Once browned then add the hot pepper 1-2 minutes before adding the Crushed Tomatoes.
Add the crushed tomatoes and let cook for 5 minutes on medium low heat or simmer. Then taste for flavor and add spices as you see fit (salt), I use none, but lots of garlic!
While the sauce is simmering boil water for the pasta. I use Luigi Vitalli Whole Wheat Pasta as it is made with Durham Wheat as all good pasta should be – semolina. That is why it taste great, and no one will know it is whole wheat…Nice!
IMPORTANT – Only cook the pasta for 5 minutes to make it al dente’ , my father would say 2 minutes but then it is crunchy…:)
Check out the Online Shopping that goes along with the Spicy Vegan Cookbook called the Vegan Pantry!
The spicy jalapeno hummus is a must for any vegan diet, and this one is very basic and quick.
This recipe starts with one I found on https://simpleveganblog.com/hummus/ – Simple Vegan Blog. It is the base, with no alterations:
- 1 can of chic peas (I like Rienzi as it is light with salt)
- 2-4 clove fresh garlic rough chop
- Juice of 1/2 lemon or 1oz of lemon juice
- 1 tbs of Tahini
- 1/2 tbs of salt – add salt after tasting it as many canned chic peas have a lot of sodium
- ½ teaspoon cumin
- ½ cup of cooking broth or water at room temperature (125 milliliters)
- Extra virgin olive oil (optional)
- 1 tablespoon paprika (optional)
I place all the ingredients in the food processor. Pulse at first to mix the ingredients well, and then put on high for about 2 minutes or until smooooooth.
Kicking it up a notch or two
Added Ingredients to the base for Spicy Jalapeno Hummus:
- 1 Jalapeno
- 1 tbls of Cayenne pepper
- 2 clove of garlic
- a few more chic peas
- 1 tbls of black pepper
Blend well until smooth and have on a wrap or with Air Fried Cauliflower…(Next recipe)