Happy New Year!! I have noticed that a lot of bloggers are doing an end of year round-up, so I thought that I would share with you a beginning of year round up of my top 10 favorite vegetarian recipes.
This Multi Roasted Pepper Hummus is freakin delicious if I do say so myself! The hummus has wonderful roasted pepper flavors in and of itself and when topped with the Multi Roasted Pepper Salsa it gains an extra depth of flavor and texture. The salsa can also be served alongside the hummus with pita and corn chips.
Ever since Robby fixed up our bikes we have gone bike ride crazy and loving every minute of it. We also inspired Jill and Beto to get their bikes working so that we could all go on a bike ride together including Paloma and Severin. They suggested a couple places that would be nice and we decided on the Palo Alto Baylands Nature Preserve. We rode on a paved bike path for part of the way and then on a dirt path alongside the marsh. There were a lot of birds and I believe that it’s considered one of the best places to bird watch on the West Coast. It is an insanely beautiful spot that I highly recommend checking out.
It’s always awesome to be in nature with Beto because he is a biologist and is well versed in animals, plants and sea life. There were bright orange patches of what I thought were flowers from a distance, but Beto clarified that it was a sort of bacteria called Salt Marsh Dodder that looked like spaghetti. It was so pretty with the yellow mustard flowers and all the blues and greens. This was Severin’s first bike ride and boy was he excited. He ended up passing out during the ride, which was way too cute!
After the ride, we headed back to Beto and Jill’s to enjoy some good company, a lovely cheese platter served with some wine that was the perfect end to such a beautiful day! Have you been to the Baylands before? Where do you like to ride bikes?
- 3/4 Cup Dried Garbanzo Beans – 1 1/2 Cups Cooked
- 1 Cup Roasted Multi-Pepper Salsa – or to taste – recipe below
- 2/3 Cup Roasted Tahini
- 1/2 Cup Tablespoons Extra Virgin Olive Oil
- 1/2 Cup Filtered Water
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 1 Cloves Garlic
- 3/4 Teaspoon Sea Salt – or to taste
Roasted Multi-Pepper Salsa: Approx. 2 3/4 Cup
- 2 Poblano Pepper – roasted – diced
- 1 Anaheim Pepper – roasted – diced
- 2 Red Bell Pepper – roasted – diced
- 1 Yellow Bell Pepper – roasted – diced
- 1 Orange Bell Pepper – roasted – diced
- 1/2 Large White Onion – blanched
- 1 Garlic Clove – minced
- 2 Cups Cilantro
- 1 Jalapeno Pepper
- 3 Tablespoons Lime Juice – fresh squeezed
- 2 Teaspoons Sea Salt
- 8 Pita – cut into 6 wedges each
- Drizzle of Extra Virgin Olive Oil
- 1/2 Teaspoon Sea Salt – or to taste
Preparing garbanzo beans
Place them in a large bowl and cover with filtered water, they will expand to over double their size, make sure you cover by several inches of water to allow for expansion. Soak overnight for at least 12 hours then drain and rinse.
Remove from the heat and let the beans soak in the warm water for 1 hour then drain the water and rinse. Follow cooking the beans instructions below.
Cooking the beans
Just add soaked chickpeas and 1 teaspoons of baking soda to a large saucepan over high heat. Stirring constantly for about 2 – 3 minutes. Covers the chickpeas by about 2 inches of water and bring to a boil and reduce to simmer on medium heat for about 30 – 60 minutes or until soft, depending on the type and freshness, sometimes even longer. Skim off the foam and skins that float to the surface. They should be very fairly tender pressing between your fingers but not too mushy.
Put the beans back in the pot and cover with several inches of filtered water.
Bring to a boil and reduce to simmer on medium heat for about 30 – 60 minutes or until soft, depending on the type and freshness, sometimes even longer. They should be very fairly tender pressing between your fingers but not too mushy. Pinch each bean to remove skins if desired.
While the chickpeas are cooking, prepare the salsa.
Roasted Multi-Pepper Salsa
Add the garlic into a food processor and turn it on until it sticks to the sides. Add the onions, cilantro and jalapeño and pulse until slightly chunky. Pour into a medium sized bowl. Add the lime and salt.
In a food processor or blender, add 1 cups of the salsa and all the ingredients for the hummus and puree until really smooth. Pour into a bowl and smooth out the top then add some salsa on top. Drizzle with a little olive oil.
Baked Pita Chips
Cut each pita into 8 triangles and place on one side of a parchment lined baking sheet. Drizzle with olive oil and salt and gently toss. Bake for 10 – 12 minutes or until crispy.
Garbanzo beans are super high in protein and extremely high in fiber, just one cup provides 50% of the Daily Value. Because of the fiber, they are great for your heart, lowering blood cholesterol levels and the risk of heart attack, as well as help, prevent constipation and digestive disorders. Just one cup provides 84.5% of the daily value of manganese, which is an antioxidant that acts as a monitor of the free radicals in the body. If you are low in energy the high iron content will help and will transport oxygen from the lungs to all the cells in the body. They also help to balance blood sugar levels while providing steady, slow-burning energy. Garbanzo beans are helpful for weight loss as they keep you full longer.
Bell Peppers are extremely high in vitamin A, which helps to support healthy eyesight especially night vision. It is also very high in vitamin C, which is really important for the skin. They have a good source of the antioxidant mineral manganese and B-complex and vitamin E. They help reduces ‘bad’ cholesterol, helps controls diabetes and helps reduce pain. They are a good source of fiber, folate, vitamin K, molybdenum, and manganese. Red peppers are one of the veggies highest in lycopene and have been successfully tested in the prevention of many cancers. Lycopene is a powerful antioxidant, giving many fruits and vegetables their color, especially tomatoes, that are great for the prevention of cancers in the bladder, prostate, cervix and pancreas.
Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value. They are great for your immune system and help to reduce inflammation like in arthritis and asthma. They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers. They are full of vitamin A, vitamin K and potassium.
Anaheim Peppers are a rich source of vitamin C, a half-cup provides over 100 percent required daily intake for adults. They also have a good amount of vitamin A, which is helpful for skin and eye health. Anaheim peppers contain phenols; flavonoids and capsaicinoids that help the body fight free radicals, inflammation and promote weight loss. The bioflavonoids are a powerful antioxidant that helps strengthen blood vessels. They aid the immune system and contain vitamin E that helps to protect cells from oxidative damage. They also contain vitamin K, which increases bone mass more than any other pepper.
This is a truly delightful and easy Marinated Fresh Mozzarella appetizer that is sure to impress! I absolutely adore the simple yet extraordinary combination of tangerine with basil. Add them to a toasty crostini or any crusty bread for that matter and I can’t get enough.
My last post was on a marinated tomato salad. I had leftover dressing from the marinated tomatoes so, I used it for this recipe. You can either make the dressing just for this recipe or do like I did and get two for one. This appetizer goes well with the marinated tomato salad as they both have the same marinade/dressing. The next time we have guest, I am going to make both of these dishes and bring them down to the beach for a beach picnic. Who’s in?
I like a sparkling wine with this appetizer, like a Cava or a Prosecco.
- 1 Recipe Tangerine Champagne Vinaigrette
- 1 Container Small Fresh Mozzarella Balls
- Handful Fresh Basil
- 1 French Baguette
- 1 box – (1 1/4 Cup) Maldon Salt
- Zest of 4 – 8 Mandarin Oranges – depends on how much citrus you want (I used 5, which is mild)
- 1/4 Cup Maldon Salt
- Zest of 1 – 2 Mandarin Orange
A crostini is a sliced bread lightly oiled then toasted or grilled until it becomes crispy. These Easy Crostini are fast and easy to make for all sorts of appetizers, like this “Pear and Coconut Gouda Crostini“. Or to accompany cheese, soups, salads and pasta dishes.
Crostini means “little toast” and are usually made with an Italian ciabatta bread and are often served with cheese, meats and wine. The Italian peasants would use the crostini in place of a plate for there meats.
Easy Crostini Recipe:
- Approx. 12 Slices of Italian Ciabatta or French Bread
- Approx. 1/4 Cup Extra Virgin Olive Oil
Slice the bread into 1/2 inch slices.
Place slices on to a baking sheet and coat both sides with olive oil.
Place on the top shelf of the oven and broil for 1 – 2 minutes then flip them over and broil for about 1 more minute. Make sure and watch close, they can burn fast.
I usually put the timer on for 1 minute and check then put on for 1 more while watching. They cook faster on the 2nd side because they are already hot.