Tag: meal
Kawarma Quandary
Hummus is so much more than just a dip. In much of the world, it’s an indispensable staple on par with coffee; the day can’t start without a generous serving. Although the debate rages on over who makes it best, exactly what should go into it, and how it should be served, we can all agree that more hummus is always a good thing. That’s why I’m cutting to the chase here, putting it front and center of the plate as the entree you’ve been craving. Hummus Kawarma Pie takes the question of double dipping off the table since you can dive right in with a fork.
Instant Kawarma Karma
Hummus kawarma is a sensation all on its own, typically made with our beloved blended chickpea base supporting a topping of fried lamb. Spiced generously and lavished with plenty of olive oil, it’s rich, aromatic, and devilishly decadent. Taking inspiration from classic shepherd’s pie, I took the concept and flipped it upside down, doubling up on thoroughly seasoned meatless grounds and smothering them with creamy homemade hummus. Baked until that heart filling begins bubbling up around the edges, it’s the crowd-pleasing casserole you didn’t know you were missing.
Simplifying and Serving
Though not exactly a quick fix meal, it’s worth the effort, down to the very last bite. You can lighten the work load a bit in a few ways though:
- Prep the hummus in advance. Stored in the fridge in an airtight container, it should last for at least a week.
- Use store-bought hummus. Alternately, take a semi-homemade approach and cut the workload in half. Grab two 8-ounce containers of your favorite hummus and spread it on thick.
- Swap the spices in the kawarma for za’atar. The flavor will of course be different, but in an uniquely, equally tasty way.
Packed with protein, it’s a standalone powerhouse of a meal. To stretch it further and feed more people, you have plenty of options for accompaniments:
- Toasted bread, warm pita, chips, or crackers for dipping and scooping.
- Steamed broccoli, green beans, snap peas, or asparagus to get your veggies in.
- Green salad as a lighter foil to such a hearty dish.
Hummus Among Us
Don’t leave hummus out cold as merely a token appetizer. Baking it with an aromatic meaty filling breathes new life into the predictable party starter, transforming it from supporting actor into the headlining star. The creamy hummus base becomes even richer as it bakes, absorbing the bold spices of the savory filling. Take hummus to new heights, turning it into a satisfying, flavorful entrée that will leave you craving more.
Wordless Wednesday: Get Stuffed
Bistro Vonish – Beet Piroshky with Cabbage & Seitan
Bodhi Viet Vegan – Stuffed King Mushroom
Dosa Shack – Jack of All
El Cantaro – Chile Rellenos
Eldorado Cafe – Veganchiladas
Millennium – Tamal
Bistro Vonish – Spinach-Mushroom Kolache
El Cantaro – Enchiladas
Living La Vida Salsa
Saying that stuffed peppers are on the menu is about as descriptive as proclaiming that “meat” is for dinner. Given that there’s well over one hundred types of peppers large enough to be hollowed out and stuffed, having been cultivated across the world for millennia, you’ll start to get the picture before we even discuss fillings. Happily, that same undefinable quality grants stuffed peppers much of their staying power. No matter what else you have on hand, if there are peppers in the vegetable crisper, there’s a meal waiting to happen.
Spice Up Your Stuffing With Salsa
Inspired by the fruity, sweet and spicy interplay of Desert Pepper Peach Mango Salsa, this foolproof entree comes together with just 10 (or less!) ingredients. Boldly seasoned with a kick of heat, there’s already so much flavor contained in each glass jar that most of the work is done for you. Leaning into Tex-Mex territory, they’ll be right at home alongside tortilla chips, guacamole, or refried beans. Down-to-earth yet quietly spectacular, it’s the kind of quick-fix that wins rave reviews.
Stuffing Swaps
Forgot to go grocery shopping? Have a surplus to use up? Simply craving a change of pace? Take a note from the myriad stuffed peppers of yore and improvise freely. Consider this your blueprint to build upon and choose your own adventure. A few easy suggestions for adaptation include:
- Use any rice you like; white, brown, purple, or a blend. In fact, any cooked grain like quinoa or millet would be great for a change of pace, too.
- Trade the chili powder for taco seasoning. Add hot sauce if you want more firepower.
- Instead of black beans, try pinto beans, lentils, vegan chorizo, rehydrated TVP, meatless grounds, or crumbled tofu.
- Veg out by adding diced celery, carrots, zucchini, green beans, or anything else you like!
Winner, Winner, Stuffed Pepper Dinner
Bursting with juicy fresh flavor, this fully loaded swicy centerpiece is my entry for the inaugural Desert Pepper Blogger Recipe Challenge. You can purchase Desert Pepper Salsa products at Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, and Meijer. While it would certainly be nice to earn some prize money, the finished dish already tastes like victory.
Chillingly Good Chili
Is there a more American dish than chili? While most people think of hotdogs and burgers as quintessentially patriotic foods, both have clearly established roots in other cultures. Records of the first pot of chili, on the other hand, can be traced back to what is now known as Texas in the early 1700s.
Like most classic comfort foods, there’s good reason why it’s survived and thrived through centuries of changing tastes: Affordable, versatile, and obviously, delicious, it hits all the high notes every time. For that same reason, I have a number of different chili recipes already. Like chocolate chip cookies, though, there’s always room for one more.
A Meatless Mix For Meat-Lovers
Chili con carne has long been the gold standard for chili aficionados. No beans, no fancy flourishes, just meat, meat, and more meat- Oh, and some chilies for good measure. Classic Americana. It’s interesting to see how my own approach has slowly skewed back to this more traditional approach.
Rather than a glorified vegetable stew, I’ve come to appreciate chili for being this simple, basic foundation to embellish after the fact, and only if warranted. It helps that there are better meat alternatives than ever, although that’s far from necessary to make an award-winning vegan chili recipe. In my opinion, the combination of old school TVP (Textured Vegetable Protein) and new school umami can run circles around pricey prepared beefy grounds.
Shiitake Stems Bring The Flavor
One of my favorite “life hacks” when using Sugimoto Shiitake is to save the stems for future use. Unlike most dried shiitake on the market, Sugimoto Shiitake are such high quality that even the stems are fully edible. Remove the very bottom part if hard, and the rest is packed with even more umami power than the caps. Finely minced, they transform into a compelling ground meat facsimile all on their own.
Hearty And Healthy
Thanks to the power of umami, it doesn’t scream “MUSHROOM CHILI,” despite being largely mushroom-based. In fact, it’s stunningly meaty, with a hearty texture that really could trick an omnivore. It makes me want to enter a chili contest just to see the stunned reactions when the recipe is unveiled.
Incredibly rich while also low in fat, balanced by the bright acidity of tomatoes, this is now my go-to for cold days, or tiring days, or days when the pantry is pretty bare. I could go on to list all the reasons why it’s the best vegan chili recipe around, but then I may never finish this post.
Spice Things Up
Chili is one of the most adaptable dishes around. You can make a basic batch that’s fairly mild, adding hot sauce to single servings as desired, or bring the heat in layers while cooking. Consider adding any of the following for more fire power:
- Fresh or pickled jalapeños for a bright, fresh spice
- Guajillo or chipotles in adobo for a more smoky flavor
- Serrano, habanero, or pequin for a sharp, bold finish
That’s just the bare basics. Any chilies or peppers, whether fresh, dried, ground, canned, or otherwise preserved are welcome at this party! You could even just double down on the chili powder and call it a day. It’s only a matter of personal preference.
Chill Out With Chili
Chili is a quintessential staple for any cook to master. Thankfully, that’s not a difficult task. In minutes, anyone can meld aromatic spices into a complex bouquet that lingers on your palate, as warm as a happy memory. A great chili is an ideal one-pot meal, no garnishes needed, but versatile enough to be enjoyed with cornbread, rice, tortilla chips, or so much more. Is there a bad pairing for chili? Personally, I have yet to find out.
