Vegan with jam

Author: kcjam

  • Tomatoes Italian Style

    I place some of these videos in my blog more for me than anyone else. I had forgotten about this one, but it captured my attention again today, and I don’t want to lose it. Enjoy!

  • The Ultimate Pizza Guide

    This guy is a hoot. Here is the step-by-step method of making a great pizza at home. Like the man says, a work of art!

  • Oh My! Tomato Sauce!

    I’ve just got to try this! And so much oil and so much salt! But, wow!

  • Breakfast Burritos

    And here is another great recipe, along with some of my favorite food testers! I’m going to list the ingredients below when I get some time. Hopefully soon!

  • Spicy Pumpkin Bread (Cake?!)

    This looks great!

  • 10 Tips From Rainbow Plant Life

  • Another Vegan Blog

    I ran across a number of videos from this author. She also has some very good recipes on-line in her own blog.

  • Protein: Getting Enough from Vegetables

    I’m frequently asked how can a vegan get enough protein without eating animals.

    Here is a good answer to that question.

  • Chickpeas

     
    Hummus For Real
    Ingredients
    1 pound Slow Cooker Chickpeas, cooled, recipe follows
    2 cloves garlic, minced
    1 1/2 teaspoons kosher salt
    5 tablespoons freshly squeezed lemon juice
    1/4 cup water
    1/3 cup tahini, stirred well
    1/4 cup extra-virgin olive oil, plus extra for serving
    Powdered sumac, optional
     
    Directions
    Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.
    To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.
    Slow Cooker Chickpeas:
    7 cups water
    1 pound dry chickpeas, sorted and rinsed
    1/4 teaspoon baking soda
    Special equipment: a 2 1/2-quart slow cooker
    Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.
     
    Falafel
    Ingredients
    1 pound dried chickpeas, sorted and rinsed
    1 teaspoon whole cumin seed
    1 teaspoon whole coriander seed
    2 cloves garlic, coarsely chopped
    4 small scallions, trimmed and finely chopped
    2 teaspoons kosher salt
    1/2 teaspoon freshly ground black pepper
    1 teaspoon aluminum-free baking powder
    1/2 teaspoon cayenne pepper
    2 tablespoons chopped fresh parsley leaves
    2 quarts peanut oil
    Pita bread, warmed, for serving
     
    Directions
    Place the chickpeas in a medium bowl and cover with 2 inches of cold water. Soak overnight.
    Place the cumin and coriander seeds in an 8-inch cast-iron skillet and set over medium high heat. Cook, shaking the pan frequently, until the seeds give off an aroma and just begin to brown, 3 to 4 minutes. Transfer the toasted spices to a spice grinder and process until finely ground. Set aside.
    Drain the chickpeas. Combine the soaked chickpeas, ground cumin and coriander, garlic and scallions, salt, black pepper, baking powder, cayenne pepper, and parsley leaves in a medium mixing bowl.
    Pass this mixture through a meat grinder or stand mixer with the grinder attachment fitted with the smallest die. Alternatively, you can divide the mixture in half and process one half at a time in a food processor, pulsing 10 to 20 times.
    Scoop the mixture into 1 1/2 to 2-ounce portions using a 2-inch diameter disher. Place on a half sheet pan lined with parchment. Can be held hold at room temperature for up to 2 hours before frying, or covered in the refrigerator overnight.
    Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F. Adjust the heat to maintain temperature. Gently place the falafel, 1 at a time, into the hot oil. Fry 4 at a time until deep golden brown, 5 to 7 minutes. Remove to a half sheet pan lined with a cooling rack and topped with a paper towel to drain. Repeat until all falafel have been cooked. Serve on warm pita.
     
    Pressure Cooker Chickpeas
    Ingredients
    9 cups water
    1 pound dried chickpeas, sorted and rinsed
    1 teaspoon kosher salt
     
    Special equipment: a 7-quart pressure cooker
     
    Directions
    Place the water, chickpeas, and salt in a 7-quart pressure cooker (the water should cover the chickpeas and come to the 1/3 full line). Cover and lock the lid. Bring to pressure over high heat, about 15 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes. Release the pressure by running cold water over the lid for 5 minutes. Open carefully. Drain and serve immediately, or use in desired dish.
     
    Slow Cooker Chickpeas
    Ingredients
    7 cups water
    1 pound dried chickpeas, sorted and rinsed
    1/4 teaspoon baking soda
     
    Special equipment: a 2 1/2-quart slow cooker
    Directions
    Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

  • “Tuna” Salad for Vegans!

    Just the other day I was thinking of what food I may miss by being vegan. The first thing that came to mind was tuna salad sandwiches. Oh, how I used to love those. A couple slices of wheat toast, a nice slice of fresh tomato, a couple leaves of crispy lettuce, a few pickles, and a good helping of tuna salad made with celery, onions, and maybe some pickles.

    So, today I run across “Veg with Mike“. He is kind of a goof ball but has come pretty neat youtubes. So, check out this one recipe for “tuna” salad using mustard, and garbanzo beans! I’ll be making some of this sometime this week!