DDD Ep. #36 – Easy Basic Hummus with Spicy Jalapeno

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I have a video from my channel for this recipe.  Click the image below to watch & please subscribe!

I am kind of on a Mediterranean kick & am VERY excited to attempt a vegan gyro later today but for now – I post this hummus.  My mother always made her own & it is really so easy – nobody should ever buy any that is prepackaged.  All this requires is 8 simple ingredients & a blender.  I added jalapeno because I like them but you need not.  Tahini is a sauce that comes bottled & is readily available at most large grocery stores and it has a refrigerated shelf life like peanut butter – FOREVER.  So go ahead & buy some.

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Easy Basic Hummus with Spicy Jalapeno

INGREDIENTS

1 can chick peas – drained

1/4 cup tahini

juice of 1 lemon

2 tsp cumin

1-3 cloves of garlic – to taste

1/2 tsp salt

1 TBS olive oil

1-4 TBS water (depending on how thick you like your hummus)

1/2 – 1 jalapeno – use half for a little spice, all for more spice and use even the seeds for a powerfully spicy hummus – or use none at all

Whip that shit up in a blender or food processor.

Garnish with a drizzle of olive oil, paprika, parsley or diced jalapeno.  Serve with naan or pita or veggies!

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Spicy Vegan Southern Chickpea Stew with Rice

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I know I say a lot of my dishes are easy – but – if I say that is true.  And not just true for experienced cooks but easy for beginners & those in a hurry.  EASY.  This one is impossible to mess up – short of burning it or over-salting it.  Beyond that – really fucking easy.

Simple & easy-to-find ingredients.  You control the spice.  If I were to make this again – I would use maybe only half the can of tomatoes – but that is because I prefer the chickpeas to the tomatoes. Or – maybe I’d add a second can of chickpeas.  Whatever.  The point is – you can play with this & customize it to your tastes.   Better yet – the stew will be done before you rice is – that is how fast & easy this is.

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Spicy Vegan Southern Chickpea Stew with Rice

Serves 2 with rice

INGREDIENTS

Cooked rice for 2

Olive oil

1 (14.5 oz) can of diced fire-roasted tomatoes

1 (15.5 oz) can chickpeas – drained

1 jalapeno – seeded & diced (optional)

1 red (or other color) bell pepper – seeded & chopped

1-3 cloves garlic – minced

2 tsp Cajun (or Creole) seasoning

1/2-1 tsp chipotle pepper (less if you don’t tolerate heat well)

Liquid Smoke (very optional)

S&P

Parsley – chopped as garish

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DIRECTIONS

Cook the rice.

Meanwhile, heat a TBS or two of olive oil over high heat & cook the bell pepper & jalapeno until soft.

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Add the garlic & stir for one minute.  Add the chickpeas & tomatoes (maybe not all the can of tomatoes – if you like a less tomato-heavy stew.  These photos show an entire can) & spices.  If you are using liquid smoke – start with one or two drops & increase according to your taste for this stuff.  I find it goes from “barely noticeable” to “OmyGod – this whole dish is ruined” very quickly.  Too much liquid smoke is fucking nasty.  Trust.  So – go easy.

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Heat through & serve over rice garnished with parsley.

Told you it was fucking easy, didn’t I?

Enjoy!

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Vegan Butter Chicken and Chickpea Burrito with Pickled Onions and Mint Cilantro Chutney

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Did you perhaps make my Vegan Butter Chicken and Chickpeas for the Slow Cooker – seen above?  Do you have boat loads left over – like I do?  Why not try this Indian take on a burrito?    The Mint & Cilantro chutney is genuinely spicy & insanely delicious & takes this curry to new heights.   The pickled onions add a little snap & they are SO EASY to make.  You could add paneer or feta or cotija or some cheese to this – if you eat cheese – but it really doesn’t need it.

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The recipe for that mint & cilantro chutney above is HERE.

The recipe for the pickled red onions above is HERE.

The recipe for the Butter Chicken & Chickpeas above is HERE.

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Vegan Butter Chicken and Chickpea Burrito with Pickled Onions and Mint Cilantro Chutney

INGREDIENTS

Mint & cilantro chutney is HERE

Pickled red onions are HERE

Butter Chicken & Chickpeas is HERE

Cooked rice

Large tortillas

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DIRECTIONS

Warm the curry.  Assemble the burrito.  Grill on a dry grill pan until it looks good to you.  Dip it in extra chutney & shove it into your motherfuckin’ pie hole.  Mmmmmmm!

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Super Easy and Extra Spicy Vegan Szechuan Chickpeas (Slow Cooker or Stove Top)

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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OK.  Another SUPER DUPER easy one!!!  I just threw this shit into a two serving slow cooker, hiked for two hours – and came back to this really spicy & really yummy dish!  While Szechuan dishes are typically very greasy – this has only one TBS of sesame oil in the whole thing.  None of the ingredients are particularly exotic & if you find one in the list you don’t have because it is too exotic for your local stores – blow it off.

These dry red chilies are kind of important for flavor but I expect most big grocery stores will carry them.  If not – sub out with crushed red pepper in a quantity that suits your tolerance for heat.

Stove top – this can be ready in 20 minutes.

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Super Easy and Extra Spicy Vegan Szechuan Chickpeas (Slow Cooker or Stove Top)

serves 2 with rice

INGREDIENTS

2 (15 oz) cans of chickpeas

2 TBS hoisin sauce

2 TBS chili paste (chili garlic sauce or sambal oelek or sriracha)

2 TBS balsamic vinegar

1 TBS sesame oil

5 TBS low sodium soy sauce (or tamari)

1 TBS ginger – minced or grated

4 garlic cloves – minced

2 TBS Chinese rice cooking wine (not vinegar) or dry sherry

1/4 cup water

5-10 dry red chilies (halved or quartered) – THIS IS A LOT – so – use way less if you are not heat tolerant – the seeds are hot so discard if you hate spice.  I used 15 peppers in this – seeds & all – hence EXTRA spicy.  PS – you do not EAT these peppers once the dish is cooked.  Use crushed red pepper (to taste) if you cannot find these.

1/2 tsp Chinese Five Spice

1 tsp anise pepper (or Szechuan pepper – they are the same thing)

1 TBS cornstarch

PEANUTS as garnish

Scallions

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DIRECTIONS

Put everything except the peanuts into a slow cooker & leave on high for two hours.  Stir in the peanuts.

OR – stove top –

Put everything (except peanuts & cornstarch) in a pan & heat through.  Whisk in cornstarch & heat until it thickens.  Sir in the peanuts.

Serve over rice with sliced scallions.  REMEMBER – do NOT eat those dry red peppers.  I mean you can – but it is not advised.

See?  EASY!

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Spicy Vegan Chicken and Mushroom Curry with Cauliflower and Chickpeas

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Well – once again – I took an extended break from the blog – because my mom was in town from Boston.  We spent the week eating & drinking in public.  See?  Here are some highlights (and a few pictures of my mom, me & my pal, David J. Wayne).  I will state where they were taken beneath the images.

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Spitz (Los Feliz)

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Robbie Mac’s

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PF Changs (Sherman Oaks Galleria)

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Silverlake Ramen House

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The Thirsty Crow

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La Poubelle

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Cheesecake Factory (The Americana)

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Sushi Stop (Hollywood)

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La Poubelle

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Oh my fucking God – the awesome TOSCANA!  Treat yourselves.  Seriously.

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La Poubelle

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Figaro Bistrot

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Chi Dynasty

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La Poubelle

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The 101.

OK – so – all that happened (and more) – but now I will move on to this delicious & easy curry!

I made this, as I so often do, from stuff I had around.  I have a freezer full of Beyond Meat’s amazing vegan chicken.  I also had a head of cauliflower & some mushrooms that were on their last legs & a can of garbanzo beans (chick peas).  If you do not have any of these or loathe one of them – 86’m.   I had this gorgeous-looking harissa stuff here (that I got at TJ Maxx – a great resource for exotic but cheap ingredients):

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and a can of lite coconut milk.  If you don’t have harissa – use sriracha or another hot sauce.  And feel free to use full-fat coconut milk, if that’s what floats your boat.

You could make this in a slow-cooker if you desired.  You could make it with real chicken.  It is a pretty forgiving recipe but it is delicious!!!!  And easy!

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Spicy Vegan Chicken and Mushroom Curry with Cauliflower and Chickpeas

Makes a lot – enough for 4 easy – maybe more

INGREDIENTS

9 oz vegan chicken – thawed a bit & cut into cubes

1/2 lb mushrooms – sliced

1 onion – diced

1/2 head cauliflower – broken into small florets (optional)

1 (15 oz) can chickpeas – drained & rinsed (optional)

1 (13.5 oz) can coconut milk (I used lite)

2 TBS coconut oil (or olive oil)

6 oz tomato paste ( I used some leftover, homemade spicy red pasta sauce)

3 garlic cloves – minced

1 tsp ginger – minced

2-3 TBS mango chutney (or use an apricot preserve – if chutney is not available)

1 TBS harissa sauce (or sriracha or other hot sauce)

1 tsp ground coriander

2 tsp garam masala

1 tsp curry powder ( I used red curry powder but any will do)

2 tsp turmeric

1 tsp chili powder

S&P

Cilantro as garnish

Cornstarch (only if your curry is too thin)

Cooked rice

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DIRECTIONS

This is not rocket science.  You would have to try pretty hard to fuck this up.  Short of burning it – I can’t really think of what one could do to ruin it.   The order things are added is a guide but little more.

Cook up some rice.  I used brown basmati.

Heat the coconut (or olive) oil in a large saute pan over high heat.  Saute the onions & mushrooms until soft – stirring frequently.  This should take about 5 minutes.

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Add the garlic & ginger & stir for about a minute.  Try not to burn the garlic.  Then – add the coconut milk & combine.

Then – you can pretty much just add everything else.  Lower heat to medium & simmer for a while.  If you wanted to – once you added the garlic & ginger – you could just dump everything into a slow cooker & let it cook there on high for a few hours or more.

Either way – it is done when the cauliflower is tender.

If the curry seems too thin, maybe whisk in a TBS of cornstarch.  Mine got too thick & I ended up adding a good cup or two of water.  I imagine you will be doing the water addition, too, but the thickness is up to your personal taste.

Season with S&P & maybe more chutney or hot sauce – depending on your palate.

Serve over rice & garnish with cilantro.  And there you go!  Easy, right?   🙂

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