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:
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 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
Sweet potato skins
Celery Ends and leaves
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!
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!
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)
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.
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…:)
A Middle Eastern Meatball! As a lover of the Italian Meatballs, (my preferred cheat food), I wholeheartedly consume these for lunch in a wrap or pita, (Josephs), in pasta as a meatball, or just on their own!
2 cups dried chickpeas measured after being soaked*
1 onion, diced
2 cloves garlic, minced (I use 4)
3/4 cup flat-leaf parsley leaves, chopped
1/4 cup cilantro leaves, chopped
1 Tbsp. chickpea flour
2 tsp. cumin powder
2 tsp. ground coriander
1 tsp. ground black pepper
1/2 tsp. cayenne pepper (I use 1 tsp.)
1 1/2 tsp. sea salt (I use 1/2 tsp.)
The Night Before ->
Make sure soak your garbanzo beans (chic peas). You do not cook them, just add the chick peas to the bowl and add water about an inch over the beans. After sitting in water overnight the quantity will be more than two cups if you add two cups of dried, but only put about 2 cups of chic peas into the food processor after soaking. You may freeze the rest, or use them in another dish, like humus.
The Next Day ->
Add all the ingredients into a food processor, after washing, draining and drying the peas. Use the pulse feature to get all the ingredients chopped. Knock down the mix and pulse again. Repeat until all the ingredients are well mixed but not smooth like a humus. The end product should be source but finely.
Making the Felafel ->
Preheat Air fryer 5 minutes
Make 1 inch ball from felafel mixture (only make what you will eat and store the rest in a covered container in the fridge)
Cook in Air fryer on 375 degrees for 13-15 minutes depending on your air fryer
Modifications are at your own risk, but I think I am going to add a 1/2 hot pepper (jalapeno)!