Tagged with cumin

Pinto Bean, Green Olive & Sweet Potato Turnovers

TurnoversI think I could eat one of these turnovers every day for lunch and be quite happy.  I’d be grinning like the Cheshire Cat day after day after day.  They have everything I love: beans, olives, sweet potato, smoky cumin and crust.  Especially crust.  I like to make a big batch and put half in the freezer.

Serve with salsa and/or cashew sour cream.  If you’re not into making your own dough, use vegan puff pastry.  Or go super simple and stuff whole wheat tortillas with the warm filling.

One year ago today: Cinnamon Raisin Swirl Bread
One year and one day ago: Lickety-Split Banana Pecan Upside Down Cakes

Pinto Bean, Green Olive & Sweet Potato Turnovers
Makes ~6

1 1/2 cups whole wheat pastry flour
1/2 cup garbanzo bean flour
1/4 tsp. cumin
pinch salt
1/4 cup coconut oil (do not melt)
1/2 cup vegan shortening (I use Earth Balance)
~6 tbsp. ice cold water

1 small onion, minced
2 cloves garlic, minced
1 16 oz. can pinto beans, rinsed and drained
1 cup cooked sweet potato (I roasted mine)
1 4 oz. can green chiles
1  1/2 tsp cumin
1/4 tsp. chipotle chili powder
1/8 tsp. smoked paprika
1/2 cup green olives, chopped
salt & pepper, to taste

Make the crust:
In a food processor, combine the flours, salt and cumin.  Pulse a few times.  Add the coconut oil and shortening and process until you get a fine-chunky mixture.  With the processor on, slowly pour in the water and process until the dough gathers in a ball.  Remove and knead a few times then divide the dough in half and cover each portion with plastic wrap and chill until firm.

Pie Dough

Make the filling:
In a large bowl, lightly mash the pinto beans and the sweet potato.  Add the remaining ingredients and stir well.  Set aside until ready to assemble the turnovers.  I made the filling a day ahead and kept it in the refrigerator.

Assemble the turnovers:
Line two baking sheets with parchment and preheat the oven to 350F.

Working with one piece of dough at a time, roll out onto a lightly floured surface and cut into rounds – I used a small saucer and got three rounds per piece of dough.  Probably one could get more, but I only like to re-roll the dough once.  Place the rounds on the prepared baking sheets.

Scoop up a couple of tablespoons of the filling and place off-center on a dough round.  Brush the edge with water and carefully fold one side of the dough over the other; crimp with a fork and then prick a few holes in the tops of the turnovers.  Proceed with remaining rounds.  If desired, lightly brush the turnovers with nut milk.  There will be leftover filling – time to get creative.

Bake the turnovers for 25-30 minutes or until golden brown.  Serve immediately or allow to cool, wrap well and store in the freezer for later.

Turnovers, Salsa

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Pinto Bean Hummus

Pinto Bean HummusSometimes you get tired of garbanzo bean hummus. Or sometimes no matter how many times you paw through the cans on the pantry shelves, those chickpeas remain illusive.

This pinto bean hummus could also masquerade as “refried” beans – without the refry – but all of the expected flavors are right there. All you’d have to do is warm it up prior to eating. I served mine at room temperature in a wrap loaded with broccoli slaw, baby kale, sprouts and generous portions of ranch dressing.

1 15 oz. can pinto beans, rinsed and drained
2 cloves garlic, chopped
1 tbsp. tahini
juice of 1 lime
1 tbsp. Bragg Liquid Aminos
1 tsp. cumin
1/4 tsp. smoked paprika
pinch coriander
pinch ground black pepper
handful of cilantro

In a food processor, combine the pinto beans through black pepper and process until smooth. Add the cilantro and pulse a few times to chop the cilantro.

One year ago today: The Miracle Cure

Pinto Bean Hummus Wrap

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Spiced Pumpkin Flatbreads

Stack of FlatbreadsThis time of year I always seem to have dribs and drabs of pumpkin puree in my refrigerator.  With the exception of pumpkin pie, most recipes call only for a portion of a can and certainly not a whole pumpkin’s worth.  As a result, pumpkin puree finds its way into lots of things: smoothies, pancakes, cookies and the morning oatmeal.

For this recipe, I’m using the pumpkin not only to add a nice color to the bread, but to replace some of the oil.  The original recipe called for 1/2 cup of olive oil – some for the dough and the remaining amount for the spice blend.  I’ve replaced the olive oil with the more fragrant and trendy coconut oil.  The end result is toasty golden flatbreads run through with dashes of cumin, coriander, turmeric and paprika that have a crisp exterior and a nice chew.  The technique creates very thin layers of bread and it smells wonderful while cooking.  Perfect with Indian food.

If you haven’t done so, please take some time to email me your selections for the best recipes (one per course) from the Virtual Vegan Potluck.  You can also now follow the VVP blog by visiting the News page and entering your email address.

One year ago today: Open-faced Sandwich: Curried Garbanzo Bean Spread w/ Tomato Chutney, Avocado & Sprouts
One year ago and one day ago: Noon Rogani (Cinnamon Turban Bread)

Spiced Pumpkin Flatbreads
Makes 12

2 1/2-3 cups white whole wheat flour
1 tsp. salt
2 tbsp. pumpkin puree
~1 1/4 cups water
3 tbsp. coconut oil, melted
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. turmeric
1/4 tsp. coriander

Make the dough:
In a small bowl, whisk together the pumpkin and water.  In a large bowl, combine the flour and salt and then add the pumpkin mixture, stirring until a soft dough forms.  Add more water if dough seems dry; more flour if it is too wet and sticky.  Turn dough out onto floured surface and knead for about 15 minutes.  Place dough in a lightly-oiled bowl, cover with plastic wrap and let sit for 1 hour.

In a small bowl or measuring cup, combine the coconut oil and spices.  Set aside.

Form the flatbreads:
Divide dough into 12 equal pieces.  Flatten a piece of dough and roll it out into a very thin disk – about 9″ round.  Keep remaining dough balls covered.  Spread about 1 tsp. of the coconut oil mixture onto the flattened dough and then roll it tightly into a long cylinder (much like in the Cuban cigar Seinfeld episode).  Coil the cylinder into a tight spiral, gently press and then transfer to a large piece of parchment paper.  Cover loosely with plastic wrap and proceed with the remaining dough.

Dough Round

Cook the flatbreads:
Heat a large cast-iron skillet on medium-heat. Tape a large piece of parchment paper onto a work surface and roll out one of the spirals to a 6″ or so round.  Plop into the skillet and cook until puffy and brown, then flip and cook the other side.  This takes only a few minutes.  Transfer to a plate and cover with a towel to keep warm.  Continue with the remaining spirals.

Eat the flatbreads.
No instructions necessary.

Flatbreads, Hand

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VeganMoFo: Loaded Split Pea Soup

Split Pea Soup, Salad I’m like the Princess in the Princess and the Pea.  It doesn’t matter how many layers of goodness you have covering up that tiny pea.  I will find it.  I don’t want peas baked into pot pie, hanging about in my vegetable coconut korma, mixed into stir-fries or tossed into minestrone.  There are two ways I like to eat peas: straight out of the pod or cooked up into split pea soup.  Like this one.

One year ago today: Goodbye, Basil

Loaded Split Pea Soup
Serves 8

4 cups vegetable broth + more for sautéing
4 cups water
1 tbsp. Bragg Liquid Aminos
1 large onion, chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 stalks celery, diced
1 parsnip, peeled and diced
1 cup butternut squash, diced
1 tbsp. curry powder
1 tsp. cumin powder
1 cup green split peas
salt & pepper, to taste
1 cup fresh or frozen corn
2 links seitan sausage (I used a couple of links of apple-sage)

Saute the onion, garlic, carrots, celery and parsnip for 8-10 minutes in a splash of vegetable broth and stir occasionally, adding more liquid if needed.  Stir in the butternut squash, curry and cumin powder and saute for about 1 minute.  Add the 4 cups broth, water, Liquid Aminos and the split peas.  Bring to a boil and then reduce heat to a gentle simmer.  Cook until the peas and vegetables are very tender.

Meanwhile, slice the seitan sausage into 1/4″ rounds and brown on low heat using water or vegetable broth sparingly to keep the sausage from sticking to the pan.  Remove and set aside.

Stir in the corn and the sausage and cook for a few minutes – just to heat them through.

(For another awesome split pea recipe, check out Somer’s smoky version at Vedged Out.)

Aerial Split Pea Soup

Vegan MoFo

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7 Days of Salad. Day 1: Yellow Rice & Black Bean

Yellow Rice Black Bean Day 1

Amazing things can happen overnight.  Before I kick off Day One of 7 Days of Salad, I want to thank Anne Sture Tucker (Happy Health) for passing along a Liebster Award to this blog.  So nice to meet Anne and to receive an award from her.  And this morning I learned that The Hungry Irishman also bestowed a blogging award to AURV – I’m not sure exactly which one, but no matter, it is an honor coming from someone who is an actual chef.  And like me, he is also artistically bent (as in leaning towards, but maybe also as in a little bit nuts).  Anyway, thank you Anne and B!  Your accolades are much appreciated and I am truly honored.  Please visit Anne’s inspiring blog to read about her, her journey to good mental and physical health and to meet the other award winners – and visit The Hungry Irishman to get your mouth watering – and maybe even find the design for your next tattoo.

Now.  Salads.  The cold weather probably isn’t done with Oklahoma just yet.  We could still have a late frost – in which case our garden and our spirits would be much wilted.  Whatever the weather might bring over the next few weeks of April, my taste buds and cravings have made that subtle shift from desiring warm, hearty meals to wanting light and raw, citrusy, crisp, and fresh food… Cranking up the stove and oven are less and less appealing.  So, this week I’m focusing on salads of all kinds.

I’ve been making variations of this black bean salad for several years now.  I used to use copious amounts of olive oil in the dressing, but I now find I no longer need or want it.  The salad does not suffer from its lack.

Yellow Rice & Black Bean Salad
Serves 4

15 oz. can black beans, rinsed and drained
1 green bell pepper, seeded and chopped
1 red, orange or yellow bell pepper, seeded and roasted (or 1/2 cup jarred roasted red bell peppers, chopped)
1/3 cup fresh cilantro, chopped
1 clove garlic, minced
1 tsp. chipotle in adobo, finely minced
salt & pepper to taste

Rice & Dressing:
4 tsp. cumin, divided
1/4 cup fresh lime juice
2 tbsp. vegetable broth
1 tbsp. Bragg Liquid Aminos
1/2 tsp. turmeric
2 cups water
1 cup brown basmati rice
1/2 cup thinly sliced green onions
2 cloves garlic, minced
salt & pepper to taste

Fresh greens, if desired

guacamole, if desired

In a small skillet over medium heat, warm 3 tsp. of the cumin just until fragrant.  Remove from the heat and whisk in the lime juice, vegetable broth and Liquid Aminos.  Set aside.

In a medium-sized saucepan, stir the turmeric and 1 tsp. cumin over medium-heat until fragrant, then add 2 cups water, rice and a pinch of salt.  Bring to a boil, then reduce the heat to low, cover and simmer until all of the water is absorbed, about 15-20 minutes.  Stir in the minced garlic and a pinch of pepper, then set the rice aside to cool for a bit.  Then stir in the green onions and half of the lime juice mixture. Set aside.

In a large bowl, combine the black beans, green pepper, roasted pepper, cilantro, garlic, chipotle chilies, salt, pepper and the remaining dressing.  Toss well to coat.

Mound the rice mixture onto a platter or divide among 4 big plates/bowls.  Top with black bean mixture.  I served this over greens and with a big dollop of guacamole and warm homemade Whole Wheat Chipotle Tortillas.

Salad with Guacamole

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Warming Up: Broccoli Dal Soup with Red Quinoa

Bowl of Broccoli Dal SoupIn the midst of days and days of skies filled with gray clouds and biting winds, a bright green, flavorful soup was nothing short of a necessity.  Something about cumin and garam masala just says warmth to me – so I went for a red lentil soup loaded with fresh broccoli.  This whips up super fast to address urgent cravings, empty stomachs and cold hands.  I thought the dark red quinoa made a lovely contrast to the rich green of the soup and the cilantro.

Broccoli Dal Soup with Red Quinoa
Serves 4

4 cups broccoli florets, chopped into bite-sized pieces
1/2 cup red lentils
1 onion, chopped
3 cloves garlic, minced
vegetable broth, as necessary for sauteing
1 tsp. cumin seeds
1 tsp. mustard seeds
2 cups water or vegetable broth
1/2 tsp. salt
1 cup soy milk
1 tbsp. soy sauce
1 tbsp. lemon juice
1/2 tsp. turmeric
1/2 tsp. garam masala
cilantro, for garnish

Red quinoa, cooked (I made a cup which was enough for 4 servings, plus a little left over for a Quick Quinoa Salad, with no-fat vinaigrette.)

In a large pot, heat about 1/4 cup vegetable broth and saute the onion and garlic until soft.  Let the vegetable broth cook off, then add the cumin, mustard seeds and lentils and stir for a few minutes.  Add the broccoli, water (or broth) and the salt.  Cover and simmer for about 20-25 minutes, or until the broccoli is soft.

Using a stick blender (or a blender), lightly puree some of the soup – make it as smooth or leave as chunky as you like.  Return the soup to the stove and add the soy milk, soy sauce, lemon juice, turmeric and garam masala.  Taste and adjust the seasoning.  Don’t boil the soup as this will cause the soy milk to break up.


(Another fantastic recipe from Lauren Ulm at VeganYumYum.  My adjustments are minor: using no oil to cook the veggies, adding garlic, pureeing, adding the quinoa garnish and using twice the amount of broccoli.)

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Hot Pockets (Minus the Meat, Fat & Freezer Burn)

Plate of Hot PocketsRecipes representing the dough-with-filling concept are well-represented here on this blog (or is it, “on this here blog?”).  My love of dough, be it the “quick” kind or the risen kind began long ago as I crowded mom at the kitchen counter as she rolled out buttery pie crust or biscuits.  Whether you choose to go savory or sweet, filled dough will rarely let you down.  Unless you reach into the freezer section at your local grocery and pull out a box of Hot Pockets and their ilk.  Okay, I’m a snob.  But trust me, spend part of an afternoon making your own, and you’ll never look back.  These little babies are so versatile.  Make up a batch of the dough and let loose your imagination for the filling: go Asian with sauteed greens, sesame seeds, garlic and soy sauce; load them up with beans and rice; go Italian-style with chopped black olives and marinara or do a pierogi and stuff them with mashed potatoes and nutritional yeast or vegan cheddar.

Homemade Hot Pockets
Makes 16

1 tsp. regular yeast
1 1/2 cups warm water
2 1/2 cups white whole wheat flour
1/2-1 cup AP flour
1 tsp. kosher salt

Split Not PocketYves Meatless Ground (or similar vegan faux ground meat; or skip entirely)
1 red pepper, finely chopped
1 medium-sized onion, finely chopped
3 cloves garlic, minced
vegetable broth, as needed (for sauteing)
2 tsp. cumin
1 tsp. chile powder
1/4 tsp. coriander
1/4 tsp. ground black pepper
pinch salt
1/2 cup fresh cilantro, chopped
(adjust seasonings to suit your taste and heat level!)

Make the filling:
In a large skillet, heat about 1/4 cup of vegetable broth and saute the onions and the red pepper for about 5 minutes.  Stir in the faux meat, if using, and then add the garlic and cook for another few minutes.  Add the spices and stir for another minute or two.  Turn off the heat and stir in the cilantro.  Set the mixture aside to cool.  You can do this a day ahead of time.

Chopped PeppersMake the dough:
Dissolve the yeast in the warm water and let stand for 5 minutes. Add the white whole wheat flour and a cup of the AP flour along with the salt, and stir until dough forms.  Add more AP flour if the dough is very sticky.  Knead for about 3 minutes, then cover loosely with a clean kitchen towel or plastic wrap and let rest for 15 minutes.  Uncover and knead the dough for another 3 minutes.  Dough should be very smooth and elastic.  At this point you can either continue with the recipe, or you can put the dough in the refrigerator until ready to form the flatbreads.

Bowl with DoughIf proceeding without chilling the dough, divide the dough into 16 equal pieces and lightly coat with cooking spray to prevent sticking.  Cover again with the towel or plastic wrap and let rest for 30 minutes.  (If retrieving the dough from the refrigerator, punch down the dough and let it rest for 30 minutes, then divide the dough into 16 pieces and proceed with the recipe.)  Line 2 baking sheets with parchment so that you can place the flatbreads on them while you make all of the “pockets.”

Lightly dust a surface with flour and roll out a piece of dough to about 6″.  Scoop 2 tbsp. of filling into the middle of the dough circle and fold the dough to make a square packet: fold 2 opposite sides over the filling, then fold one short side over and then the other short side.  It helps to moisten the dough a little so that the edges stick  Lightly press to seal and place flatbread on a baking sheet.  Proceed with the remaining balls of dough.  You’ll end up with more filling than you need – time to get creative with the leftovers!

Dough Circle w/ Filling

When all of the dough balls are rolled out and filled, heat up a skillet or one of those nifty griddles (heat to 350F) so you can cook 8 at a time.  When the skillet/griddle is hot, lightly spray with oil and cook the flatbreads for about 3 minutes per side, or until nicely browned.

Flatbreads on Griddle

Serve immediately or wrap tightly in plastic wrap and store in the freezer for later.

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Spicy White Bean & Hominy Chili

Bowl of Spicy White Bean & Hominy StewIf it is cold do we not shiver?  If we are ill, do we not sniffle?  When we are sad, do we not require hugs, understanding and something soothing for our tummies?  Do we vegans need, from time to time, comfort food – just like everyone else?  You bet your sweet bippy we do!  This chili is the perfect example of nourishing, plant-based comfort food to brighten any vegan’s day.

Spicy White Bean & Hominy Chili
Serves 4

Can of White Hominy2 15 oz. cans white beans, rinsed and drained
1/2 cup vegetable broth
1 4 oz. vegan chipotle/chorizo sausage, chopped
1 large onion, diced
3 cloves garlic, minced
2 poblano chiles, seeded and chopped
1 tsp. chili powder
1 tsp. cumin
3 cups vegetable broth
1 tsp. dried oregano
1/2 tsp. salt
1 15.5 oz. can white or yellow hominy
2 tbsp. cilantro, chopped
1 avocado, chopped
lime wedges

Mash 2/3 cup of beans and set aside.

Heat vegetable broth in a soup pot and saute the sausage in 1/4 cup vegetable broth.  Add the onions, garlic and poblanos and saute for 5 minutes.  Add the chili and cumin powders and cook for 30 seconds.  Add the mashed beans, whole beans, 3 cups vegetable broth, oregano, salt and hominy.

Bring to a boil, cover and reduce heat and simmer for 20 minutes or until thickened.  Garnish with cilantro and chopped avocado.  Scallions would be good, too.

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Post-Holiday Detox: Simple Black Beans, Brown Rice and Vegetables

Black Bean, Rice, Veggies in BowlIf you overindulged during Christmas, this simple meal might just assuage your guilt – and your body will most definitely thank you for providing it with such a delicious dose of nutrition.  I took a recipe from Forks Over Knives and tweaked it a little bit with some flavors and vegetables that I especially like – which means you, too, can give this a personal touch.

Simple Black Beans, Brown Rice and Vegetables
Serves 2

1 15 oz. can black beans, rinsed and drained
1 cup vegetable broth
1 tbsp. Bragg Liquids Aminos
1/2 tsp. Chipotle Tabasco
1 4 oz. can diced green chiles
1/2 tsp. cumin
1/4 tsp. coriander
1 small can water chestnuts, drained
1 cup cherry tomatoes, sliced in half
2 cups steamed broccoli and cauliflower, broken into small florets
1/4 red onion, chopped
1/2 red bell pepper, chopped
1 avocado, halved, scooped out of the skin and sliced
big handful of fresh cilantro, chopped
2 cups spinach, roughly chopped

2 cups cooked brown rice (or quinoa)

To prepare the beans, combine the beans, broth, Liquid Aminos, Tabasco, spices and green chiles in a medium-sized saucepan.  Bring to a simmer and cook while you prepare the vegetables.  (Note that the only things you are cooking/heating up are the rice, beans and the broccoli/cauliflower.  Everything else remains raw.)

When everything is ready, divide the spinach between two big bowls, then top with 1 cup cooked rice.  Divide the bean mixture and then top with all of the vegetables, ending with cilantro on top.  Serve immediately!

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Asparagus and Cilantro Soup

Bowl of Aspargus SoupThis is another simple, savory recipe that tastes like you are doing something healthful and healing for your body.  Because you are.  It would be the perfect meal after an overindulgent day.  The flavors are subtle and comforting: the smoky cumin, earthy asparagus and bright cilantro; the smooth texture is pure silken luxury for your tongue.  I served this alongside my Quick Quinoa Salad and thick slices of braided whole wheat walnut bread.

Asparagus and Cilantro Soup
Serves 6

1/4-1/2 cup vegetable broth
1 large onion, chopped
3 stalks celery, chopped
3 cloves garlic, chopped
1 small potato, peeled and chopped
1 tbsp. fresh basil
1 tsp. dried oregano
1 tsp. ground cumin
6 cups vegetable broth
2 pounds asparagus, cut into 1-inch pieces (reserve several of the tips for garnish)
1 tbsp. tamari
1/2 cup fresh cilantro, finely chopped
ground black pepper to taste

Heat the 1/4-1/2 cup of vegetable broth in a soup-pot.  Add the onion, garlic and celery and cook until soft.  Stir in the potato, basil, oregano and cumin.  Then add the stock and bring to a simmer over high heat.  Decrease the heat to medium-low and cover, stirring occasionally, for about 10 minutes.  Potato should be almost tender.  Add the asparagus (except the tips reserved for garnish) and simmer for another 5 minutes, or until the asparagus is tender and the potato is very soft.

Puree the soup in batches in a blender or use a stick blender.  Stir in the tamari, pepper and cilantro and return to the heat.

Use the microwave to quickly cook the asparagus tips – just a few seconds so that they aren’t mushy, but retain their bright color and snap.

Ladle the soup into bowls and garnish with the asparagus tips.

(I stole this recipe lock, stock and asparagus tip from Ann Gentry’s The Real Food Daily Cookbook.  The only thing I changed was omitting the olive oil to saute the onion, garlic and celery.  You won’t miss it.)

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