Easy hummus

We eat a lot of hummus. While store bought is continent, homemade hummus is super easy and I almost always have the ingredients on hand. This recipe does not require tahini, but you could use it in place of the water.

  • 2 15-ounce cans chickpeas (reserve the liquid for great aquafaba recipes)
  • 2 clove garlic
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon cumin
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • Olives for garnish

Add chickpeas, garlic, olive oil, lemon juice, cumin, water, and salt to a food processor. Blend until smooth and creamy. You can add more water a tablespoon at a time if you want a smoother consistency.

Transfer to a bowl and chill for a few hours. Sprinkle the paprika on top and add some olives for garnish. Serve with crackers and cut veggies.

VegInDC in the Diaspora

It’s been a while since I have updated this site. In March, Anne and I moved to Raleigh, NC. 

As we have been settling in, we have been enjoying some local vegan friendly restaurants. Thus far, we have been to Irregardless CafeFiction Kitchen, and Remedy Diner. Each of these places has a totally different vibe; but that’s great. It’s nice to have a few reliably good options when eating out. 

More updates and recipes to come!

Vegan Enchiladas

I had never attempted enchiladas before and was surprised at the result. I would have liked them to stay together a bit better, but it’s something to strive for next time!

  • 1/4 cup canola oil
  • 1 pound firm tofu, drained and loosely crumbled
  • Six 7-inch corn tortillas
  • 1 green bell pepper, chopped
  • 1 can drained black beans
  • 4 cloves garlic, minced
  • 1 jalapeño pepper, seeded and diced or two tablespoons canned green chiles
  • 1 1/2 tablespoons ground cumin, or more to taste
  • 1 1/2 tablespoons chili powder, or more to taste
  • salt and pepper
  • one package enchilada sauce
  • 1 cup Daiya shredded cheddar cheese

In a medium skillet over medium heat, heat oil until simmering. Add tofu and cook until its liquid has evaporated, stirring from underneath to prevent sticking, about 10 to 15 minutes.

Add the green pepper, chiles, garlic and black beans and stir. Add the cumin and chili powder; mix well. Season with salt and pepper to taste. Sauté until the bell pepper begins to soften, 5 to 10 minutes. Add 1 to 2 tablespoons of water if mixture seems parched, but it should be dry.

While the tofu mixture is cooking, wrap the tortillas tightly in a damp paper towel and microwave for 30 seconds.

In a shallow casserole or baking dish add 1/3 of the enchilada sauce to coat the bottom of the casserole. Unwrap the hot tortillas, and place one in the sauce to coat it, then turn it over so that it is
coated on both sides. Add one-sixth of the filling, and roll the tortilla tightly. Place it seam side down on the sauce. Repeat to make six filled tortillas.

Pour the remaining sauce on top of the tortillas, and sprinkle with the Daiya shreds and some green chiles as well.

Thanksgiving 2015

It’s hard to believe, but this is my fourth year doing VegInDC Thanksgiving post. Time flies!  You can see my previous Thanksgiving posts here: 2014, 2013, and 2012. This year, I am planning on making the Tofurkey in the slow cooker which I did last year. It frees up the oven, and comes out really well. Besides that, I think I will be sticking to some of my standard Thanksgiving recipes.

As I have said before, Thanksgiving is a time to meld tradition with adaptation, and I am so excited to share with you what I am truly thankful for: awesome vegan eats. Enjoy! Continue reading “Thanksgiving 2015”

Pecan Pie

Pecan pie is usually a pretty simple thing. Pecans + sugar + lots and lots of eggs. This recipe keeps the first two, and uses on a combination of silken tofu, almond milk and cornstarch to substitute the egg/custard texture. I have never been a high fan of pecan pie, but this is quite tasty.
Continue reading “Pecan Pie”