Tag Archives: water

Lahmucan (Turkish Pizza)

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Ingredients:lahmucan
3 Eggplants, roasted
1 onion, chopped
1 red pepper, sliced
1 tablespoon tomato paste
1 teaspoon tamari (or light soy sauce)
1/2 teaspoon curry powder
1/2 teaspoon kirmizi biber, or combination sweet paprika and cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon cumin
handful of fresh parsley, chopped

Dough
1 cup warm water
1 tablespoon agave nectar (or other sweetener)
2 cups whole wheat flour
1/2 cup spelt flour
1 yeast packet

Directions:
Rinse and dry each eggplant and slice them in half. Score each half in a diamond, cross-hatch pattern. Place all 6 halves on wire roasting rack. Heat oven to 400 degrees and cook for 40 minutes.

While the oven is heating up combine all ingredients in order, in a mixing bowl. Using a mixer on a low setting mix dough until it forms a ball. Cover and set dough aside for 40 minutes while the eggplant roasts.

Let the eggplant cool for about 10 minutes. Add the onion and red pepper along with some water, curry powder and tamari and saute for about 10 minutes. Once the eggplant has cool scoop the inside and place in a food processor along with the tomato paste and kirmizi biber. Puree until ingredients are combined. Add the sauteed onion, red pepper and parsley and pulse to break down. The vegetables shouldn’t be completely broken down, but have some minor chucks.

Once the dough as risen, roll it out and divide into 4 separate pieces. With a rolling pin, roll out each piece of dough to resemble a single serving pizza. Top each piece of dough with the eggplant mixture. Cook each Lahmucan for 15 minutes at 400 degrees.

Serving Size: 4

Nutritional Facts: 1 Lahmucan
Calories: 463
Total Fat: 2.4 g
Cholesterol: 0 mg
Sodium: 588.9 mg
Potassium: 1287.8 mg
Total Carbs: 91.8 g
Protein: 16.5 g

Notes: This was also the second time I made Lahmucan, the first time time from Vegan Magic, which I think lacked flavor. I continued reading other sites and saw a pureed eggplant mixture using assorted spices. Not sure the tamari was needed when sauteing the onion and red pepper. If you are not a curry fan, you could probably do without the powder and not lose much flavor.

You can adjust the amounts of flours to your liking. I do want to try spelt and besan. Lahmucan can be eaten folded up, but with the dough recipe above it was not very pliable and the dough ended up tearing as I ate away.

Source: I pulled this recipe together referencing a few different website including Vegan Magic and Food Network. In the ended I combined what I read into my own recipe.

Chef AJ’s House Dressing

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Ingredients:
1/2 cup water
1/2 cup nutritional yeast
1/4 cup tahini
1/4 cup Dijon mustard
1/4 cup tamari (or low sodium soy sauce)
6 tablespoons lemon (or lime juice)
1 tablespoon maple syrup (or date syrup)

Directions:
Combine all ingredients in a blender or food processor until smooth.

Serving Size: 32 (1 tablespoon servings)

Nutritional Facts:
Calories: 22.9
Total Fat: 1.1 g
Cholesterol: 0 mg
Sodium: 143.6 mg
Potassium: 56.1 mg
Total Carbs: 2.1 g
Protein: 1.6 g

Notes: What a great tasting salad dressing without the fat from oil! It’s quick and simple to make, which is the best news. I haven’t eaten this much salad in months, but thanks to this dressing I might start eating more. The ingredients in parenthesis were not used. Thanks to Chef AJ for another good receipe.

Source: Chef AJ

Split Pea Soup

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Ingredients:
1 bag green split peas
1 bag yellow split peas
2 yellow onions, diced
1 celery stalk, diced
4-10 garlic cloves, minced
6 carrots, grated
ham hocks (omitted)
2 tablespoons of salt (optional)
dash of pepper

Directions:
Soak the peas overnight. Rinse well. Cook onion, celery and garlic in soup pot with salt (optional) and pepper. Stir until they just start to turn translucent.

Add peas and fill pot until water is approximately 2 inches above the level of the peas. Bring to a boil. Turn down heat and simmer for 90 minutes. When soup is done add water if it’s too thick. Be careful, too much water will make the soup thin and watery. When the peas are soft add grated carrots for the last 20-30 minutes.

Serving Size: 16 8 ounce servings

Nutritional Facts:
Calories……….167.1
Total Fat……..0 g
Cholesterol…0 mg
Sodium…………42 mg
Potassium……126.8 mg
Total Carbs….35.7 mg
Protein………….13.1 g

Notes: This recipe originally contain the ham hocks, but is just as hearty and flavorful without them added. You could add the ham hocks prior to boiling your peas if desired. This recipe also called for a “heaping palm full” of salt prior to boiling as well. It is not needed, any salt can be added after the soup is finished.

Source: This is a family recipe from Paula, my boss at work.

Cilantro Hummus

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INGREDIENTS:
2 cups garbanzo beans, cooked (1 – 15.5 oz. can)
2 cloves garlic, minced
2 tablespoon tahini
2 1/2 tablespoons lemon juice
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon red pepper flakes
3/4 cup chopped cilantro
Spike Salt Free Gourmet Natural Seasoning (optional).

DIRECTIONS:
In a food processor add all the ingredients and blend until smooth.

NOTES: I added the Spike seasoning after I had the ingredients blended to taste. If you want to lower the fat content, you can omit the tahini as well, I tasted the hummus before I added the tahini and after. It’s another item that could be considered optional.

Black Bean & Millet Salad

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Ingredients:
1 cup millet, uncooked
3 cups water
2 cups black beans, drained and rinsed
2 large tomatoes, chopped
1 medium onion, chopped
1 medium cucumber, sliced

Dressing
1/3 cup water
3 tablespoon lemon juice
1 tablespoon Bragg’s Liquid Aminos
2 teaspoon garlic, minced
1 teaspoon salt (optional)
1/4 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon allspice

Directions:
In a pot add the water and millet, cook for 30 minutes and let cool. In a bowl combine millet, beans, tomato & onion. Chop cucumber and add to bowl.

Combine dressing ingredients, mix, pour over salad. Cover & refrigerate until chilled. Serve on lettuce leaves or stuff in pita.

Serving Size: 5 1/2-cup servings

Notes: I had to substitute the all spice since there was none in my pantry. I used a 1/4 teaspoon of cinnamon and 1/4 teaspoon of nutmeg (didn’t have any cloves either). It’s a filling salad, the onion seems a bit overbearing, I might make some adjustments to the dressing the next time I make this salad. 4/12/12

Source: My friend Jenniffer, who is masterful in the kitchen!