Edamame Beet Hummus

What started as an effort to clean out my fridge/freezer, resulted in a brilliant red spread that cuts it as a veggie dip, sandwich spread, or a hell of a good April Fool's Day cupcake frosting.  Comes together relatively quickly if you have some extra roasted beets lying around.  While it is def't a different beast than chickpea based hummus, it is good for the carb conscious trying to get more vegetables into their diet.

Edamame Beet Hummus

1 cup frozen shelled edamame
2 medium (1/2 lb) medium beets, roasted and peeled
1/4 cup stirred tahini
1/4 cup fresh lemon juice
2-3 cloves garlic
3/4 teaspooon kosher salt
1 teaspoon toasted cumin, ground
1/2 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
Suggested serving: Sliced cucumbers, pita chips, celery, and olives

Directions

Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

Quarter the roast beets. In a food processor, puree the edamame, beets, tahini, juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

To serve: Transfer to a small bowl and drizzle with remaining oil and a few grinds of pepper, surrounding with the suggested vegetables, or refrigerate for later consumption.

Orange kissed beets with walnuts and cumin

Beets, beets, beets, beets, beets, beets (stick with it, totally worth it).  I'm always looking to eat healthier, and raw beets take care of that in spades (plus they're in season!).  Unfortunately, raw they tend to be a bit too earthy/tough.  However, I think I have found a solid combo for making a tasty, healthy, (obvi vegan), preparation for them.  This dish works in any season, due to the diversity of ingredients (toasty walnuts, hearty beets, poppy lemon, toasted cumin, and bright orange). 

Orange kissed beets with walnuts and cumin

Serves 4-6

This is a forgiving recipe, so all of the quantities are really just loose suggestions. Season to taste!

• 3/4 cup/75 g walnuts, toasted and coarsely chopped
• 3 medium large beets (about 12 oz/400g), peeled

• 1 t cumin seeds, toasted and ground
• a couple of handfuls parsley, chopped
• 1/2 c or so fresh squeezed orange juice
• 2 T fresh lemon juice
• 1 T olive oil
• Salt & pepper to taste

Peel the beets, and either grate them or use a matchstick cutter on a mandolin (I used the smallest setting on a spiralizer which made quick work of them).

Place beets in non-reactive bowl (glass or plastic) and toss in the rest of the ingredients until evenly distributed.  Let the ingredients marinade in the citrus blend for about 20 minutes, periodically tossing around again.  This will help lighten up the earthiness of the dish.

When plating, feel free to adorn with another drizzle of olive oil, more chopped nuts, or fresh parsley.

Seasonal Slaw, Featuring Chiogga Beets, Served on a Bed of Kale

Mmm... Clearly I've got an axe to grind against my self, on that whole "only posting desserts" thing... Being unable to take new pictures also seems to be doing wonders for my blog-updating. Sadly the dishes I've made today, a Ras al Hanout and Passion Fruit slaw as well as the Whole Grain Medley tossed with Tomatoes, Basil, and Mint will be lost. The fudgey brownies from a new recipe I am tooling around with are not particularly photogenic, so cheers to that?

Anyway... The camera battery charger remains unfound (!!! pain), so I will continue posting _real_ food recipes, while I cry to my self about the veganized peanut butter crispy bars unphotographed, along with the chocolate bourbon pecan pie I am making for tomorrow.

I have yet to find my "always go to" dressing recipe for slaws, but I also never buy anything to make my slaws...

Seasonal Slaw, Featuring Chiogga Beets Served on a Bed of Kale
Serves 6

Dressing

• 1/4 c fresh lime juice
• 2 T Olive Oil
• 1/4 t salt (or soy sauce)
• 1 T nut butter (optional)

Salad

• 1 small head cabbage, shredded (red, green, combo, whatever)
• Any combination of the following, shredded, matchsticked, thinly sliced, or finely chopped:
• Sweet Onions or Scallions
• Kale
• Beets
• Cilantro
• Parsley
• Carrots
• Cucumbers
• Squash
• And more!

Prepare the dressing items in a bowl, mix well.
Prepare and toss together the remaining ingredients in another bowl, drizzle dressing over. Salt to taste.
It is good let it sit a few hours, or covered in the fridge over night

Spring is Undeniably Here! Borscht

ooh pretty... want to touch!
2 cups water
2 cups strong vegetable broth (I use Better than Bullion for my stock)
6 Medium peets, trimmed, peeled, cut into chunks
1 14 oz can diced tomatoes
1 red, yellow, or orange pepper, seeded, deveined, and coarsely chopped
1/2 cup orange juice
1/2 cup chopped parsley
2 bay leaves
1 dash dried dill
1 large onion, coarsely chopped
2 large cloves garlic, chopped
1 T olive oil
Lemon Juice, Stevia, Salt, and Freshly Ground Black Pepper, to taste

Chopped cilantro
Vegan sour cream, for garnish (I linked a recipe for convienience, use whichever you prefer, including commercial)

1. Combine water, broth, beets, tomatoes, pepper, bay leaf, dill, and bring to a boil. Reduce to simmer and cook, partially covered, for about 35 minutes or until vegetables are tender. Remove from heat, discard bay leaves, set aside to cool. If it is cooler outside than inside, I often leave the soup base 'outside,' it cools faster and saves more energy than putting it in the refrigerator.
2. While base is cooling, heat the oil in a frying pan over medium high heat. Add the onions, scallions, and garlic and cook until tender. Remove from heat, add to soup base, along with parsley.
3. Remove about one cup of liquid from the soup base (more if it seems really 'watery'), add orange juice. Puree with a blender bowl, food processor, or immersion blender in batches if necessary (I used an immersion blender). If soup is very thick, add more of the beet juice liquid, continue to add liquid until you get desired thickness (thinness?).

Let base cool all the way. Here is where you custom tailor it, with the lemon juice, salt, pepper, and stevia. Some people like their borscht tart, some sweet, some both, etc. etc. When you are satisfied with the flavor, let cool.

Spoon into white bowls, and garnish with sour cream, sprinkle with cilantro.


The rest of the beet broth you can save in the fridge for food or clothing dye, a morning drink, use in another soup, fake blood ;), etc. etc.

Enjoy! And I'm not going to pretend I'm not totally proud of the photo up above.