A lot of people ask me for easy vegan recipes, because they want to eat better but feel that they don’t have the means or the know-how. But it ain’t about all that!

Firstly, eating vegan is almost always cheaper. That animal stuff is expensive! This isn’t a financial obstacle, it’s a misunderstanding of options. So here, I’m aiming to get you thinking outside of the SAD (standard American diet) box.

So without further ado, let me introduce you to the most dynamic dip, and your new best culinary companion: the incredible, the unparalleled, hummus!

You’ve probably tasted this splendid spread, and perhaps you’ve even made it (1 can chickpeas, add tahini + EVOO + garlic + lemon juice + spices, then blend). You probably know that it’s full of nutrients, low in fat, high in protein, and easily altered to suit your every edible whim. But have you truly explored its endless versatility? Here are a few of my favorite applications:

Sandwich   Don’t leave the great garbanzo for carrot sticks and crackers. Stick it in a sandwich in lieu of meat or cheese! Flavorful and filling, this schmear is sure to shine. I usually layer avocado, tomato, and cucumbers for a simple Mediterranean flavor. It’s also great with kalamata olives + roasted peppers + spinach, or sprouts + shredded carrots + black olives, or hot green chiles + vegan cream cheese, or . . . well, you get the idea! Try it on toast or wrap it up in a whole wheat tortilla, or fill a cabbage cup for a gluten-free creation. It’s simply divine, and different every time!

Quality bread, like fresh baked no-knead, is key!

Quesadilla   This is hands-down one of Damian’s favorite dinners, totally simple and scrumptious. Cook it in a skillet just like the dairy version, but replace the cheese with blended chickpeas! Dress it up Mexican, Mediterranean, or however suits your fancy. We like ours with with bell peppers, black beans, olives, and salsa. They’re also great with grilled veggies, or fresh garden greens like parsley and cilantro. If you’re eating gluten-free, just substitute corn tortillas!

Easy green olive and green pepper quesadilla.

Pizza   Last but not least, one of my favorite creations. Unpretentious and nostalgic, pizza is just about as fun as food gets.  Once more the hummus fills in for cheese, and from there your pizza is all up to you. Top it with whatever excites you, from fresh or grilled veggies, to red sauce or pesto or olive oil, to exotic additions like thai cilantro or hawaiian pineapple. 100% unique, 100% awesome!

Simple pizza margherita with whole-clove garlic and fresh Italian basil.

Healthy, hearty, and utterly heavenly, hummus has it all! So now tell me, what’s your favorite creative way to feast on this most flexible food?

So maybe it’s Hallowe’en Eve and you’ve carved out a Jack-O-Lantern.  Or perhaps it’s a cold winter night and you’re roasting a butternut.  Or, it could be that you’ve just been fussing over a delicious slow-simmering batch of Indian Pumpkin Curry. Whatever the case may be, the scenario is the same: you have a pile of raw slimy squash seeds that seem too wonderful to waste.  And they are!  These little baby’s are carrying all the nutrients to build a whole new plant, including protein, zinc, iron, phosphorous, omega-3s, and Vitamin E.  You can’t let all that goodness go the way of the compost pile!  Toasted seeds are exceptionally easy to prepare.  I always intend on cooking them up and eating them throughout the week, but their savory perfection and crunchy-munchy texture is just too much fun . . . they rarely make it past that first night!

To Toast:

Scoop out all the guts and seeds and transfer them to a colander.  Rinse under warm running water, using your hands to separate the seeds from the guts, washing away all the goop.  You want to end up with a colander full of clean seeds.  

Preheat the oven to 400º.  In a mixing bowl, toss the seeds with about a tablespoon of Tamari or soy sauce (use Braggs if you are gluten-free) and about 2 teaspoons of olive oil.  Add salt and fresh ground pepper to taste (the Tamari/soy/Braggs have varying sodium, so beware).   ***

Spread the seeds evenly on a lightly greased cookie sheet or baking pan.  Put the pan on the oven’s top rack, and bake for 15-20 minutes, until the seeds are browned to your preference.  I usually give the seeds another sprinkle of Tamari when I remove them from the oven, but this is not necessary.  Let them cool completely before digging in.

***At this point you can also toss in additional spices, such as garlic salt, Italian seasoning, or whatever suits your fancy.  I usually don’t get too complex with these, but everyone’s tastes will vary.  As always, experiment and have fun!

In the Feedback Forum last Friday, a number of you requested recipes for easy to prepare, inexpensive, and quick vegan recipes. This dish is one of my absolute cold-weather favorites, and although it does not adhere to all three criteria, it is incredibly simple and incredibly cheap. As far as ‘quick’, much like No-Knead Bread it requires time only in a passive way. The longer you can slow-roast (at a lower temperature) the better, but the actual prep work is very short.  I will be posting more recipes to meet these criteria in the coming weeks, so I’ve added a new tag, ‘quick/easy/cheap‘, for speedy access.

The delight of this dish is it’s diversity – the same fruit is used for two totally different taste profiles: one sweet and one savory.  When I photographed this dish I had prepared a Butternut squash, but I have also used Acorn and Heirloom varieties.  I think this recipe would work well with any winter squash, including Pumpkin.

Ingredients:

1 large or 2 small Winter Squash

1/4 cup olive oil

2-8 garlic cloves, dependent on your garlic affinity

Your choice of herbs, such as Oregano, Basil, Thyme, etc

1/4 cup Maple or Agave syrup

sprinkle of cinanamon

sprinkle of nutmeg

optional: tablespoon of Earthbalance™, melted

Instructions:

Preheat oven.  If you have more time preheat to 325º, if you have less time preheat to 375º.  Cut your squash in half, lengthwise, and scoop out the seeds and guts.  If you intend to roast these, set aside.  If not, toss ‘em!  

In a small bowl, mix the olive oil and herbs.  Using a pastry brush, brush the mixture over one half of the squash.  If you don’t have a pastry brush that’s okay – just drizzle it.  Peel the garlic cloves and place them, whole, into the little bowl made by the squash’s belly (where the seeds were).  Salt and pepper to taste.

On the other half of the squash, drizzle the syrup and then give a light sprinkling of cinnamon and nutmeg.  If you want, drizzle with the melted Earthbalance™ as well.

Place both halves on a cookie sheet lined with foil or parchment paper and bake. Bake time will vary depending on the oven and the size of your squash, but you should bake them until the tops are a bit crispy and a knife slides easily through them.  I find it better to cook for lower, longer, but in a pinch you can cook them pretty high and quick.  [very] Rough estimate of general cook time is about an hour.

You can cut them into portions to serve.  For the savory, mash the garlic into the squash.  For the sweet, serve with Earthbalance™.  And as always, please experiment, and enjoy!