Vegetarian Planet

[Guest guest]

Oh how I love this book. I've had it for awhile now. I originally bought

it for a gift, copied some recipes out of it and then decided I wanted

my own copy. Jessica's Biscuit was selling it for so cheap so I bought a

copy from them. They're prices are fabulous. I don't know how they get

away with it - they must buy in huge quantities and they get a quantity

discount or something. I've made the first one and it is wonderfully

toasty. Making your own sesame paste makes all the difference. My hubby

definitely wanted to eat the whole bowl up. He noticed the difference

from my other versions of hummus right away. Here are a couple from the

book:

 

* Exported from MasterCook *

 

Toasty Hummus

 

Recipe By : Vegetarian Planet by Didi Emmons

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers And Snacks

 

Amount Measure Ingredient -- Preparation Method

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1 cup hulled sesame seeds

2 tsp garlic -- minced

1/2 tsp salt

1 tsp sumac powder -- optional

1/4 cup olive oil

2 cups cooked chickpeas

2/3 cup lemon juice -- from 3 lemons

3 tbsp shallots -- minced

1/3 cup water (about)

 

Preheat the oven to 350°F. Spread the sesame seeds on a baking sheet,

and toast them for 10-15 minutes, until most of the seeds have turned a

rich brown (but do not let them burn.) In a spice mill or blender, grind

the sesame seeds to a paste. You will have to do this in two batches if

you use a spice mill, and you may need to add a bit of the olive oil if

you use a blender. If you're using a blender, leave the sesame paste in

the blender jar as you proceed with the directions.

 

In a blender or food processor, combine the sesame seed paste, garlic,

salt, and if you're using it, sumac. Slowly add the olive oil while the

machine is running. Then add the chickpeas in two batches, pureeing well

after each addition. With the machine still running, add the lemon juice

and shallots. Add enough water to thin the hummus to the desired

consistency.

 

Store the hummus in a container with a tight-fitting lid. It will keep

in the refrigerator for at least 1 week. Makes 3 cups.

 

Variations: Use toasted cashews (1-1/4 cups) instead of sesame seeds

(grind them in a blender, not a spice mill).

 

Make curried hummus: Add 1 tbsp curry powder along with the lemon juice.

 

Add 1/3 cup chopped cilantro along with the lemon juice.

 

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NOTES : This recipe is so rich because you make your own " tahini " or

sesame paste. It is fabulous tasting.

 

* Exported from MasterCook *

 

Rockin' Guacamole

 

Recipe By : Vegetarian Planet by Didi Emmons

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers And Snacks Chiles

Eggplant

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1 lb eggplant

1 ripe Haas avocado -- peeled & pitted

1 red bell pepper -- minced

2 mild hot peppers (such as Anaheim or Italian) --

minced OR

1 green bell pepper (and a pinch of cayenne) --

chopped

1 clove garlic -- minced

1/2 cup red onion -- minced

1/4 cup cilantro -- minced

1 tbsp extra-virgin olive oil

1/4 cup lime juice -- from 2 limes

1/2 tsp salt (or more) -- to taste

fresh ground black pepper -- to taste

 

Preheat the oven to 425°F. Cut the eggplant in half and lay the two

halves on a baking sheet, cut side up. Bake the eggplant for 30 minutes.

Remove it from the oven, and let it cool.

 

In a bowl, combine the avocado, the red pepper, hot peppers, garlic, red

onion, cilantro, olive oil and lime juice. Spoon the eggplant from its

skin, and add it to the bowl. With a potato masher or fork, mash the

mixture coarsely. Add the salt and pepper. Chill the dip for at least 30

minutes, then serve it with tortilla or pita chips. Makes 4 cups.

 

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RisaG