Tag Archives: hummus

Vegan Margherita Sandwich

I’m ready to start gardening so badly that I spend most of my evenings reading my gardening books and thinking of ways to pack the most punch for our space.  We’re blessed because we live on over an acre and our garden is a good size and usually produces pretty well.  I’m sending my soil sample to Clemson next week, and I’m thrilled!  (They do soil sampling for six bucks in case you’ve never done that!!)

Tomatoes are one of my favorite things to grow and eat.  I love how they look, how they smell, how they taste and how abundant they are in my part of the country.  I’d just mentioned to Dave that I’d be glad to get a “real” tomato once summer comes blazing in because whatever the things they have in the grocery stores down here in the winter, are not “real” tomatoes to a Southern girl.  And then I walked in the Fresh Market and they had some heirlooms sitting on the front counter and I may have made a tiny noise of excitement when I saw them based on the sweet greeters face.  Or it could have been that the young greeter is always normally hesitant to speak to customers (but I doubt it!).  Who can say?

So, I decided to make a Margherita sandwich with a few twists because heirlooms need special treatment, even if they are winter heirlooms.  I’d found some rice bread at the Fresh Market, too, so what better way to make use of a bread I’d never tried than with flavors that I love?

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First, get a good bread! (I liked the gf rice bread, but I’d use grain next time)  Then, get your tomatoes, hummus, basil (dried or fresh…I used dried because I didn’t have fresh and it was fine), Vegenaise, Daiya mozzarella,kale and salt and pepper.

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Place 1/2 cup of garlic hummus in a small bowl and mix one to two heaping tablespoon(s) of dried basil into the hummus.

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Smear as much hummus/basil mixture onto one slice of the bread as you’d like and smear some Vegenaise onto the other slice.  Place your mozzarella, tomato and kale on the sandwich, salt and pepper to taste and close her up.

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Place your sandwich in a skillet on med-low heat in a sliver of vegan butter (I use Earth Balance).  I use an iron skillet because I like the way it cooks the bread much better! Cook each side about 2 minutes and then flip. I turned my sandwich twice and recooked each side to make sure my cheese was melted well and my bread had a nice crunch.

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This was wonderful and easy!  I think the garlic, basil hummus really made the sandwich, so if you have that on hand, give it a shot!

Enjoy!

Kristi  🙂

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Homemade Vegan Hummus!!!

I didn’t learn to be a good cook until after I married, which was 17 years ago. I existed on snacks until I wanted to feed my family.  Now that we’ve dumped meat and dairy, I’m having to relearn lots of what I learned the first time, but I think that I can apply the basics and hopefully David (my man) will eat less food he has to pretend to like than he did the first time around.

Yesterday, we started with the small stuff as far as cooking goes… homemade hummus and kale chips.  I already loved store bought hummus, but surely knowing everything that’s in it is better, right?  So I dumped some garbanzo beans (also called chickpeas) in the crockpot around 8am and left them there until around 4.  I started them on high the first hour, but if you work outside the home, just leave them on low all day…. it won’t make a difference.

Sorry for the crappy pic. Turns out, steam is hot!  Just garbanzo beans and some sea salt (this is one bag of dried garbanzo beans).

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Then, you drain ’em…but don’t stress over “drying” them and stuff. You’re getting ready to add water and oil, so no need for all that.

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Then dump them in your food processor/blender (not all of them…just enough that your blades can still do their job) or if you have the patience, I suppose you could just mash them to death until they are the consistency you want.  I’m not that patient.  And besides, this is my precious. (not really kidding)  Ninja’s are awesome!!

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Once you’ve dumped your beans in your baby (whatever its name happens to be), then add some garlic.  This part is tricky because everyone’s garlic preferences are unique. So if you like a lot of garlic, a little garlic or you think Dracula is real and this is your only defense, it’s a personal call.  This is how much I used:

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Then dump some sea salt in:

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Then add about 1/2 cup of water and whatever other spices or veggies you’d like.  We like red pepper, so I used about this much in each batch that I made:

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Then I pulsed them for a while.  This actually took a good while because I like my consistency for hummus to be nice and creamy.  While you’re pulsing add olive oil:

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When your hummus is the consistency you’d like, taste test it!  I added a pinch more salt and then threw some black pepper in for good measure and pulsed it some more.  The end!Image

The first batch is almost gone, so I guess I’ll drag the other one out of the freezer, so it’s ready when the family starts asking for it!  (which thrills me to no end, people!)  One bag of garbanzo beans made four full batches of hummus, by the way.  Each one of these ingredients were used each time I started a new blender full of beans.  The last batch we added some dried pepper flakes that gave it some kick.  It was my man’s favorite, while the kids and I liked the plainer version better.

We’re making some butternut squash soup today, so if it turns out this well, I’ll surely share it.  It not, then kale chips will be a fun post because they make your house smell like dog booty!

Kristi  🙂