Posts Tagged ‘appetizer’
At first glance you might be thinking “She brought a dip and bread to a potluck?”
And you would be right, until you taste it. This is so much more than a dip. It’s everything hummus wants to be: spicy, complex & perfect with just about anything.
Dipped into crusty bread? Check.
Poured over pasta? Check.
Spooned onto roasted vegetables? Double check.
I double dog dare you to find something this dip doesn’t go well with.
Ok, I’m sure that this would taste horrible on ice cream, but you get the point.
I’m bringing this delicious dip for two reasons:
1. I know what a winner it is at potlucks
2. We will be in Barcelona by the time this is posted, a happy coincidence to share with you!
Think of this at the Spanish version of bruschetta; a simple appetizer that if done right is really, really, good.
Done wrong, and it’s nothing but stale bread and tomatoes.
The ingredients need to be of quality, I prefer making this in the summer with heirloom tomatoes, but any in-season kind will do.
On a completely unrelated note, I am beyond excited to be apart of this vegan potluck! If this is your first time here, grab a drink and be prepared to hop spend the next few hours drooling over plant-based favorites. The Virtual Vegan Potluck is a collection of 168 blogs with 8 courses! 168 bloggers and 8 categories! Whew. We are going to be full. And Happy. Each blog is linked up to the next so you can hop from one recipe to the next.
Cheers to a fun event and thanks again Annie, Somer, and Jason for hosting this. I look forward to many more events and get-together’s.
Spanish Romesco Sauce
1/4 cup olive oil
1 slice stale french bread, cubed
1/2 cup slivered, blanched almonds
5 garlic cloves, minced
1 15oz. can whole peeled tomatoes
1 jar (8 oz.) roasted red peppers
1 tsp. salt
1 1/4 tbsp. smoked paprika
2 tbsp. red wine vinegar
Preheat the oven to 350°F and place a baking sheet in the oven to preheat.
Heat the olive oil in a saucepan; add the bread and almonds and stir frequently, cooking until they are golden brown. Add the minced garlic and sauté another 1 minute, stirring frequently.
Place the can of tomatoes in a food processor, with the juice. Drain the jar of roasted red peppers and place in the food processor. Pulse a few times until chunky. Add the salt, paprika, vinegar, and almond-bread mixture. Puree until smooth.
Pour the sauce onto the pre-heated baking pan in the oven and cook for 15 minutes until bubbly and lightly browned on top. Remove from oven, cool slightly and pour into a bowl.
There are a few foods that I’m pretty sure I could out eat anyone in:
1. Guacamole, or just avocados in general. I don’t discriminate.
2. Salad. It’s slightly embarrassing when we head to Fresh Choice. I really do love leafy greens.
Quite possibly one of my favorite foods, I have never been able to stick to the 2 tbsp. serving size rule.
I’m not proud of the fact that I can singly handlly consume the entire 8 oz. tub on one sitting but facts are facts. In fact, it’s one of the big reasons I started making my own. Those $3 tubs quickly add up in my weekly habit.
Over the years, I’ve made a million variations of hummus adding and tweaking ingredients here and there, but this is hands down my favorite hummus recipe. I adapted it from the Barefoot Contessa.
At first glance you might think that 3 cups is too much hummus to have around, but once you taste it you’ll be glad you have that much. Maybe next time you’ll even consider doubling it. It really is delicious on everything: roasted vegetables, salads, tossed with hot pasta, sandwiches, or just eat by the spoonful.
The other great thing about this hummus? It’s essentially oil-free. I don’t understand recipes that call for almost a cup of oil. That kind defeats the point of hummus, don’t ya think? You could drizzle olive oil on at the end like I do for more flavor and presentation but you don’t have to.
2 garlic cloves, minced
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini
7 tablespoons freshly squeezed lemon juice
2 tbsp. reserved chickpea liquid, or water
6 dashes hot sauce
3 ice cubes
2 tbsp. olive oil (optional)
Add all ingredients from garlic to hot sauce in a food processor or high-powered blender. Process until very smooth, about 3 minutes. Add ice cubes and process until incorporated. Transfer to serving bowl and drizzle with olive oil (if using) sprinkle paprika on top!
If yesterday’s post made you feel sorry for me that my BFF is actually my mother, don’t fret. I do have a few other friends.
In fact, it was said friends I was thinking about when I dreamed up this new creation, Masala Mushroom Brushetta. That’s Masala, not marsala. Indian, not Italian. A fact I had to correct a few times when one of my gal pals kept calling them Marsala. No, Ma-sa-la, like curry, not the wine.
Anyways, as you will see in the next few weeks, I have been on quite the Indian-Curry kick. I can think of two reasons for this:
1. My sister and I enjoyed the most amazing Indian food in Baltimore, MD a few weeks ago. Nothing is better than sisters and Pakoras. I swear I have been dreaming of Korma ever since.
2. I recently cleaned out my spice cabinet and realized that I have more Indian spices than any white girl should own. I have a tendency to get a little crazy at Penzey’s, but who can blame me? It’s what I imagine heaven to be like.
I was thinking of a new appetizer that I could bring to wine night: a monthly excuse for my girlfriends to get together to chat, eat, and drink wine. (It’s as fun as it sounds.)
To see if these were worthy of such an event, I invited two of them to come over last Sunday to sample this and a few other dishes.
The best compliment?
“I hate mushrooms and I love these”.
Ladies and gentleman, we have a winner. Now go grab your spices and let’s get cookin’!
Masala Mushroom Brushetta
1 loaf sourdough baguette
1 clove peeled garlic
2 cloves garlic, minced
1 onion, thinly sliced
1 lb. mushrooms (preferably a mixture of cremini, button, and shitake. Although really, any kind will do) 2 tbsp. olive oil
1/2 tsp. ground cardamom
1 tsp. ground cumin
1/4 tsp. ground cinnamon
1/2 tsp. red pepper flakes
1/8 tsp. ground coriander
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/2 cup vegetable broth
1/4 cup cilantro, for garnish
Preheat oven to 400°F. Slice the baguette into 1/2″ slices. Place on baking sheet and toast for 2-3 minutes each side until golden brown. Remove from oven and rub with clove of peeled garlic. It will “melt” into the sliced bread. Do this for each toast point and set aside for later use.
Heat a large skillet over medium heat. Add the olive oil, garlic, onions and cook for 10 minutes until onions start to turn golden-brown. Add spices and cook, stirring constantly, about 2 minutes. Add the mushrooms in an even layer and let cook for 2 minutes without touching them. Gently stir, flipping the mushrooms and do the same for the other side. They should be slightly brown, almost crispy on the outside.
Add 1/4 cup of the vegetable broth and let cook until most of the broth has been absorbed. If you need more, add it. There should be a little sauce with the mushrooms. Be sure to scrape the bottom of the pan as you stir to free up any cooked bits of spice.
Top each toast with a scoop of the mushroom mixture. Garnish with chopped cilantro.
Call your friends & invite them over. Curry’s are made for sharing!
This week, I am celebrating one of my favorite foods- tofu! A staple ingredient in my house, tofu is the perfect addition for a healthy diet. Rich in protein, calcium, and low in fat, try replacing tofu for a lighter version of your favorite dip. Curious on more benefits of tofu? Head over to yesterdays post which discussed soy foods and their role in reducing risk of breast cancer.
This is one of those recipes that takes no time to put together and is always a hit at parties. I make this pretty often, to take to a potluck at work, or wine nights with girlfriends. Either way, no one knows that tofu is what makes this dip so creamy and light tasting. Most dips rely on sour cream and heavy mayo, and a meager 2 tbsp. serving size can well be over 100 calories. This dip is satisfying but low in both calories and fat. It also makes a great sandwich spread.
Creamy Spinach Dip
1 package silken firm tofu, rinsed and drained
1 package frozen spinach, drained
3 tbsp. mayo (Veganaise is my favorite)
1 red bell pepper, finely diced
1 can water chestnuts, drained
1 scant tbsp. vegetable broth concentrate
1 lemon, zested and juiced
1 tbsp. honey
1 tsp. onion powder
2 tsp. garlic powder
Place all ingredients in a food processor. Pulse a few times until combined.
Don’t forget to enter the Tofu Cookbook Contest!
By posting this recipe I am entering a recipe contest sponsored by The Soyfoods Council and am eligible to win prizes associated with the contest. I was not compensated for my time.