Tag Archives: basil

Tomato Basil Hummus

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INGREDIENTS:
2 cups garbanzo beans, cooked (1 – 15.5 oz. can)
3/4 cup crushed tomatoes (in puree)
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
1/2 cup fresh basil, chopped

DIRECTIONS:
In a food processor add all the ingredients and blend until smooth. Pour into container, chill and serve.

NOTES: You could use this tomato basil hummus recipe as a basic hummus recipe and substitute out the tomatoes and basil for other combinations of ingredients to suite your taste, for example roasted red pepper. This can be used as a dip with pita chips and vegetables or served in pita bread with falafel.

Whole Wheat Pizza Crust

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INGREDIENTS:
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F)
1 tablespoon active dry yeast
1 teaspoon salt (optional)
1 teaspoon basil
1/2 teaspoon oregano
3 1/4 cups whole wheat flour

DIRECTIONS:
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the basil and oregano into the yeast mixture, then mix in 3 cups of the whole wheat flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in a bowl. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled in size, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.

Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Potato Pizza

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INGREDIENTS:
1 package Bob’s Red Mill Gluten Free Pizza Crust Mix
2 russet potatoes, sliced thin
1 red onion, halved and sliced thin
2-4 cloves garlic, minced
2 tablespoons thyme
2 teaspoons basil (or freshly chopped)

DIRECTIONS:
Mix pizza crust as directed on the package. While dough is resting (20 minutes), slice the potatoes and red onion and add to a bowl. Mix in garlic, red onion and potatoes. Add thyme and basil and stir thoroughly.

Roll out the pizza crust and bake at 425 degrees for 7-9 minutes. Remove from the oven and spread the mixture over the top of the pizza. Place back in the oven for another 10-12 minutes. Remove, slice and serve.

NOTES:
Two other options would be to add chopped tomatoes to the topping or a very thin layer of sauce, followed the by the potato/onion. This can also be used as a base recipe, so experiment!

SOURCE: The Vegan Version

Pasta Con Broccoli

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INGREDIENTS:
16 oz – whole wheat Cavatelli noodles ( used medium shells)
2 cups – fat free pasta sauce (see Spaghetti recipe)
1 can black or white beans
1 tablespoon brown sugar
1 tablespoon dried basil
1/4 tablespoon- crushed red chili peppers flakes
1/2 cup frozen spinach
2 cups frozen broccoli
Almond Parmesan

DIRECTIONS:
Put beans, spaghetti sauce, basil, brown sugar, and chili peppers in a blender or food processor and combined. Pour bean marinara into a sauce pot over Med-Low heat. Add spinach and broccoli. Heat for about 10 minutes until warm. Bring 5 quarts of water to a boil. Add a pinch of sea salt and stir pasta. Boil 10-12 minutes or to desired tenderness. Drain pasta in colander, and mix in a large bowl with bean marinara.

To make Almond Parmesan, process 1/4 cup nutritional yeast and 1/3 cup whole raw almonds in a blender or food processor until crumbly. Store in refrigerator.

SOURCE: The Healthy Vegans & Fat Free Vegan

Spaghetti

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INGREDIENTS:
1 small onion, chopped
3-4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar (I omitted the sugar)
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb wheat grain spaghetti
Parmesan cheese (optional)

DIRECTIONS:
In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with Parmesan cheese.

SOURCE: Food.com