"Cheesy" Hummus and a Recipe Redo

Since this will be my fourth hummus recipe to post on the blog, you probably think all we eat in the Behne household is different variations of this savory dip.  For example:

1. it all started with Avocado Hummus;
2. then I made Roasted Red Pepper and Cilantro Hummus;
3. most recently I prepared Salsa Hummus; and
4. today I am sharing the recipe for "Cheesy" Hummus.

Wait!  You might be asking, "Vegans don't eat cheese, do they?"

Well, no, not exactly.  However, we do eat nutritional yeast, which has a cheese-like flavor, and there are a number of cheese substitutes out there now-a-days.  Don't get me wrong, many of these substitutes are disgusting and taste like rubber (seriously gross...trust me, I've tried practically all of them), but there are a small few that actually taste good.  One such brand is Daiya.  I have only tried the shredded versions, but both the cheddar and mozzarella flavors melt, don't leave an aftertaste or film in your mouth, and are actually pretty tastey.  Bo will even eat some...in a pinch.  See?!

Leftover ground turkey and "Cheesy" Hummus...yummm?!

Smooth, a little salty, with a hint of cheese flavor, this hummus is great for spreading on sandwiches, as a dip for crudites, or, and Bo prefers, mixed into ground meat!

"Cheesy" Hummus
Serves 8-10

1 can Great Northern beans, drained but not rinsed
2 T oil (I used vegetable because it was all I had on hand)
2 T water
2 T tahini
1/2 tsp salt
1/4 tsp pepper
2 T Daiya shredded cheese
3 T nutritional yeast

Directions:

• Add all ingredients in your food processor.
• Whirl for approximately two minutes, or until all ingredients are incorporated.

I also recently discovered that I had one can of pumpkin left!  Who-hoo!  So what did I do?!  I quickly got to re-inventing my favorite Pumpkin Spice Pudding.  This time I:

• added 1/2 T molasses;
• drizzled in 1 T maple syrup; and
• served it with raisins, shredded coconut, and Uncle Sam's cereal.

Hm...hmmmm...good!  Perfect for breakfast, as a midday snack, or as dessert!

Okay, I'm off to teach!  When I get home, maybe I'll eat some of my favorite food: hummus! hehehe...just kidding...maybe...

Question of the Day:

What is a food that you ALWAYS have in your refrigerator/pantry?!

Blessings,
Ally and Bo

3-Ingredient Kale Chips

What's green, krinkly around the edges, and yummy both raw and baked?

Wait a minute...

...I know the answer to this one...

...give me a minute...

...I know!  I've got it!

Why it's KALE, of course!

(Maybe I should change the name of the blog from ABC to "I. love. kale.")

Seriously, though, I do truly love kale.  As I mention in the ABC About page, I love gargantuan salads!  I eat at least one a day...sometimes more (it may be a problem...hahaha!).  But I will be the first one to admit that I get tired of the same ol' romaine or spinach salad.  It just gets boring after a while.

Enter kale.

I didn't really grow up eating much kale, but as I have become more conscious of the food I put into my body, I have really grown to love the sturdy, earthy, slightly bitter green.  It appears in my salads pretty frequently these days.  Among its numerous benefits:

• kale provides cholesterol-lowering benefits when it is steamed;
• kale lowers the risk of getting at least five different types of cancer including bladder, breast, colon, ovary, and prostate;
• kale provides comprehensive support for the body's detoxification system. New research has shown that the ITCs made from kale's glucosinolates can help regulate detox at a genetic level; and
• kale's flavonoids combine both antioxidant and anti-inflammatory benefits in a way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress. (source)

Talk about a SUPER FOOD!

So what's the point of all this scientific nutrition talk?  You just want a recipe, right?!  (OK, OK, I get it!  I'll get right to it.)

Well, today I am presenting you with one of the simplest recipe EVER.

While I was at the ashram for my yoga teacher training, they used to serve these kale chips/salad at least twice a week.  Once I got home, I tried to recreate the recipe in my own kitchen, and I must say, these three ingredients definitely hit the mark and result in a wonderful combination of flavors!

You can eat these kale chips on their own.  Or, you can use these kale chips as the base for a salad.  I have done both with great success!

3-Ingredient Ashram Kale Chips
(I consider salt and pepper to be freebie ingredients)
Serves 2-4

1 bunch kale
1/8-1/4 C EVOO (or walnut oil for a nutty twist!)
1/4 C nutritional yeast
1/2-1 tsp Herbamare (or salt), to taste
1/4 tsp pepper, optional

Directions:

1. Rinse kale, tear it into bite size pieces, and place into a large bowl.
2. Drizzle oil over kale, and toss to coat.
3. After the oil has coated each piece of kale, sprinkle nutritional yeast, salt, and pepper onto kale.
4. Toss until thoroughly coated.

1. Refrigerate for several hours, or up to a full day, before serving.
1. Note:  I prefer these chips a full day after they have been made because the kale has softened and fully absorbed the flavors.

Don't let kale scare you! 

Next time you are at the grocery store, pick some up and give this humble vegetable from the cruciferous family a fair shot!

Question of the Day:

Have you ever eaten kale?  If so, did you like it?

 Blessings,
Ally and Bo

Rainbow Salad

As I was trying to figure out dinner for Sunday evening, I looked into our refrigerator and realized that we had A LOT of produce that was one day away from becoming over-ripe. 

I needed to come up with a recipe that would use over half a dozen vegetables, and I needed it FAST!

Enter this beauty:

Rainbow Salad
Serves 4

5 large stems of kale, stripped from stem and chopped
2 beets, boiled, peeled, and diced
2 medium carrots, peeled and diced
3/4 medium cucumber, peeled and diced
1 large red bell pepper, diced
1 C butter beans (I got mine from my mother's garden, but you could use frozen peas or cooked lentils)
1/8 C sunflower seeds
1/8 C pumpkin seeds
1/4 C nutritional yeast, divided
1/4 C EVOO, divided
1-1 1/2 T balsamic vinegar
1/2-1 tsp Herbamare (or salt)
1/2 tsp pepper
1 avocado, peeled and cubed (for garnish)

Note:  If you don't have some of the ingredients listed above, just substitute them for similar ingredients.  Don't be scared to get creative and use. what. you. have.

Double Note: For those of you that are wondering, I made Bo some Italian Sausage to go on top of his salad! :)

Directions:

1. Prepare all vegetables as described above.
2. Add kale to a large serving bowl.
3. Toss kale with half of the EVOO and half of the nutritional yeast.
4. Add all vegetables, peas, and seeds into the bowl.
5. Toss with the remaining half of the EVOO, the remaining half of the nutritional yeast, and the balsamic vinegar.
6. Sprinkle herbamare and pepper over the top of the salad.
7. Toss very well until each kale leaf and individual vegetable is coated with the dressing.
8. If serving immediately, top with cubed avocado.
9. If not serving immediately, chill in the refrigerator and wait to top with avocado until ready to serve.

Doesn't it look like a rainbow on my plate?! 

Red = red bell pepper
Orange = carrots
Yellow = nutritional yeast
Green = kale, pumpkin seeds, and avocado
Blue = hmmm....
Indigo = double hmmm...
Violet = beets
White = cucumber

Since I didn't have any blue or indigo in the salad, can I get extra points for the white cucumber?!  Come on, cut me a break!  They say there aren't any true blue foods anyway... :)

Honestly I think this is the prettiest salad I have ever made...and that's saying quite a bit considering I make a lot of salad!

Before I close, I thought this post presented the perfect opportunity to chat a little about nutritional yeast.  I am NOT talking about the yeast you use in bread!  Nutritional yeast is an inactive yeast that boasts numerous health benefits, especially for vegetarians and vegans. 

For instance:

• People who follow a plant-based diet, or those looking to reduce their intake of animal base products can receive additional protein by adding nutritional yeast to their meals. One ounce of nutritional yeast contains 14 grams of protein and 79 calories.
• Nutritional yeast contains a high amount of fiber, containing more than seven grams per ounce. Diets high in fiber can help eliminate constipation, assist in lowering cholesterol, reduce the risk of colon disease, and protect against high blood pressure, heart disease and diabetes.
• Nutritional yeast's yellow color comes from the B vitamin riboflavin. Nutritional yeast is rich in B-complex vitamins, making it a vital supplement for those who are not receiving their B vitamins from other sources. Many brands of nutritional yeast also contain vitamin B12, which is essential for red blood cell production. (I always buy the nutritional yeast with B12.)
• Nutritional yeast is naturally low in sodium, making it a perfect addition for those monitoring their sodium intake. Low sodium diets are beneficial for a variety of health-related conditions including prevention of heart disease, controlling blood pressure and weight reduction. (citation)

The point is, if you haven't ever tried nutritional yeast, give it a shot!  It has a cheesy, savory flavor that is great sprinkled on salads, casseroles, and roasted vegetables alike.  What are you waiting for?!

Question of the Day:

What do you make when you have a lot of soon-to-be-over-ripe produce?  I would love to hear your ideas!

Blessings,
Ally and Bo