Tag Archives: hummus

how to cook brown rice (and make hummus & bbq seitan)

31 Jul

i’m having a hungry day.

i just came out of the kitchen after making myself a snack, and prepared dinner, without really planning to. i made my apple cider vinegar hummus, brown rice and bbq seitan. now the seitan is a total pre-packaged cheat. i not only used bottled sauce, but also pre-made seitan. i’ll include how i threw it together below, and i’m also posting a how-to for brown rice, because people always seem to be scared of its preparation.

the best thing to do when you’re making brown rice with your meal is get your brown rice going, and only then go on to prepare your meal. that way it all finishes at about the same time. that’s what i did here. by the time i got the seitan in the oven, i just left them both on the timer i had going for the rice. (about 20 minutes were left.)

How to make brown rice

1 part brown rice
2 parts water or broth, or a combination of both
(today i used about 1.5 part broth, and .5 water, and no additional condiments)
salt or some other spices if you’re fancy

Directions:

Choose a pot that makes sense for how much you’re making. (i use my 2qt for all my grains) Put in your rice, pour in your liquid and seasonings, if using. Bring to a boil and drop heat to low to simmer, covered, for at least 45 minutes. I like to check it at the 45 minute mark because on my stove there is only a little moisture left at that point, so i move it off the heat and let it sit, covered, for another 10 minutes to absorb it. You may need to keep going (up to 55 minutes), it really depends on your stove. but check it every few minutes if you do. you don’t want to burn your rice!

easy right?

BBQ seitan

1 package seitan
3 tbsp. BBQ sauce
additional seasonings, to taste

Directions:

Pre-heat oven to 350*f. In a baking dish, combine seitan and all other ingredients. Toss to coat evenly, and let sit for 5 to 10 minutes. Bake for 20 minutes.

If you have a BBQ sauce you really like, you can just use that and bake it, no additions necessary.

apple cider vinegar hummus

14 May

so i’ve had 2 cans of chickpeas & a can of tahini sitting next to my food processor since i used it the other day to make breadcrumbs, as a reminder. only problem was, i was outta lemon juice. here the apple cider vinegar subs for lemon juice in this super thick hummus. i’ll give you a variation at the end if you want something a little thinner.  this could also be called: don’t have any lemon juice or chips or pitas or bread, but i don’t care, i’ll eat it with a spoon anyway, hummus. this is also a good consistency for spreading on sandwiches or bagels.

here’s my recipe with lemon juice if you’re not sold on the apple cider vinegar: beginner hummus, but you should really try it! apple cider vinegar is really good for you!


ty’s apple cider vinegar hummus

2 cans chickpeas, drained and rinsed
1/4 c. apple cider vinegar
1/2 c. water
1/2 c. tahini
1 tbsp. dried parsley
1 tsp. garlic powder
1/4 tsp. onion powder
pinch of cumin
cayenne pepper to taste, i use a lot
few grinds of sea salt & pepper, to taste

Directions:

1. In a measuring cup, add vinegar, water and tahini, and pour into food processor. (adding the tahini last lets you measure it out without getting the cup all oiled up!) pulse until combined. it will thicken up rather quickly.

2. Add all other ingredients and pulse to desired consistency.

** if you want thinner hummus add a tablespoon of olive oil & more water by the tablespoon until desired texture is achieved. **

Ty’s beginner hummus

22 Mar

first off, i’d like to tell you that this is only my second time making hummus. so if you’d like to try a more established source on the subject, i would not be offended : ) regardless, i have posted the recipe below. last week i had to use some apple cider vinegar and water because one of my lemons had gone bad. this week i kinda missed the apple cider taste. this will be an ongoing project. especially because we love eating hummus in this house, and it’s a good excuse to always have some ready.

2 tahini tips:

*i read somewhere that the secret to good hummus is combining the tahini and lemon juice first. that it forms an emulsion, and that it’s good for the hummus texture. when you mix the two ingredients, you do see it go from liquid to thick in a few pulses. does it help? i’m not sure. maybe i’ll have to try it the other way just for comparison purposes. hah.

* if you’re using the same kind of tahini as i have pictured down there, make sure to get a spoon, scrape up any settled tahini at the bottom of the canister, and mix before pouring it for the recipe. mine had a very thin liquid on top and very hard sediment at the bottom from settling.

Ty’s beginner hummus

2 cans chickpeas, drained
1/2 c. lemon juice
3/4 c. tahini
1 tbsp. dried parsley
1 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. salt, or less
pinch of cumin
cayenne pepper to taste, i use a lot, 1 tsp+
few grinds of smoked pepper, optional
1 tbsp. olive oil
2 tbsp. water

add lemon juice and tahini to food processor. pulse until combined. add all other ingredients and pulse to desired consistency. if hummus is too thick, or contents stop moving, add more water by the tablespoon until desired texture is achieved.