Super Simple Hummus

Chickpeas in all their glory! This classic is a must-have in any plant-based healthy snacking routine.

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INGREDIENTS

• 1 cup cooked chickpeas
• 2 cloves garlic
• 1/3 cup tahini
• 2 tbsp lemon juice
• 1/2 tsp each ground cumin and chili powder
• 1/4 tsp black pepper

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INSTRUCTIONS

• Place all ingredients in a food processor. Puree until it reaches desired consistency, then transfer to a small bowl.
• Garnish with a drizzle of olive oil, a sprinkle of za’atar, coriander, chili powder or any of your favourite spices.
• Serve with pita wedges, raw veggies, or as a spread on sandwiches and wraps.

For a thinner hummus, add more tahini and/or a drizzle of extra virgin olive oil as the food processor is running. It will thicken slightly in the fridge

Bean Bread

2 cups lukewarm milk (Or powdered milk)

1 1/2 tbls yeast

2 cups beans, mashed

2 tablespoons sugar

2 teaspoons salt

2 tablespoons shortening, melted1 cup bread flour
5ish  cups WW flour

DIRECTIONS

Combine the milk, beans, sugar, salt, shortening, and bread flour. Mix.

Stir in 5-6 cups flour, to make a kneadable dough.

Knead 5-10 minutes, until satiny.

Place in a greased bowl, turning to grease dough.

Cover loosely with a clean damp cloth and let rise till double.

Punch down; let rise again.

Punch down; shape into 2 loaves.

Place in greased loaf pans.

Bake at 350 for 30-40 minutes, or until thumps hollow on bottom.

Velvety White Bean Bread with Rosemary

Velvety White Bean Bread with Rosemary

White Bean Bread with Rosemary is velvety smooth, has a nice golden brown crust and a wonderfully fine, most crumb.

Serves: Two 8x4-inch Loaves

Ingredients

1 tsp instant dry yeast

1 – 1 ½ cups lukewarm water, divided

2 cups drained, cooked or canned white beans, room temp (unsalted)

1 cup bread flour 

1 tbsp olive oil

4 salt 

2-3 tbsp chopped rosemary (optional)

2 cups whole wheat flour

Dissolve yeast in water. Process beans in a blender or food processor until smooth (using ½ cup of the water), then transfer to a large bowl or stand mixer. Stir yeast mixture into beans. Add the bread flour and stir for one minute, in one direction, to develop the dough. Add the oil, salt, and rosemary, if using and stir them in. Add 1 cup of the WW flour and stir in. Add the remaining WW flour and knead in with a dough hook, or work in and knead by hand for about 5 minutes, until smooth.

Place dough in a bowl, cover, and let rise for 2 hours, until almost doubled in volume. (There should be about 2.6 pounds of dough.) Fold the dough after 45 minutes and again after 1 ½ hours. Let it rest on the counter for the final 30 minutes.

Cover the bowl tightly and place in the refrigerator overnight. The next day, remove the dough from the refrigerator and knead it slightly to degas it. {Alternately, proceed to the next step if you prefer to bake the loaves the same day.}

Shape dough into a round ball and let it rest on the counter for 30 minutes. Divide in half. Grease two 8x4" pans. Form each portion of dough into a loaf and place seam side down in the pans.

If you are proofing cold dough, let it proof for 2 ½ hours. If however, you are proofing dough that hasn’t been cold fermented, reduce the proofing time to about an hour. Watch the dough for proper rise. Check at 1 hour and continue to proof if needed.

Preheat oven to 400ºF, have a spray bottle or small cup of water ready for steam. Slash each loaf lengthwise, place in oven and bake for 5 minutes, adding steam every couple minutes with the sprayer or cup. Bake for 15 minutes, then reduce heat to 375ºF and bake for 25 minutes until rich brown with a matte finish. Turn the loaves out and check for doneness. Finish cooling on a wire rack before slicing

One Pan Cilantro-Lime Chicken and Rice with Black Beans

(Healthy) Cilantro-Lime Chicken and Rice with Black Beans

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: About 4 servings

Ingredients

·       1 lb boneless skinless chicken breasts, diced into 1-inch cubes

·       1 Tbsp canola oil

·       Salt and freshly ground black pepper

·       4 green onions, chopped (keep lighter and darker portions separate)

·       2 cloves garlic, minced

·     1 (4 oz) can chopped green chilies

·       2 tsp lime zest

·       3 Tbsp lime juice

·       1 (14.5 oz) can black beans, rinsed and well drained

·       1/3 cup chopped cilantro
        
      2 cups cooked jasmine rice Cooked in Chicken broth

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Directions

·       Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. Stir in green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste.  Let rest 5 - 6 minutes.

·     Serve over rice

Quinoa and Black Beans

Quinoa and Black Beans (SO yummy!)

Ingredients

• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups chicken broth( OR 1.5 cups of water and 2 full tsp. chicken bullion)
• 3 teaspoon ground cumin

• 1/2 teaspoon cayenne pepper OR chili powder
• Salt and ground black pepper to taste
• 1 1/2 cup frozen corn kernels
• 1 cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro
• Lime juice to taste. (I use one lime or one tbls lime juice from the bottle)

Directions

1. Over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes. (Add a little water to keep from sticking to pan)

2.  Mix quinoa into onion mixture and cover with chicken broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.

3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro and Lime juice to taste.