2 15-oz. cans chickpeas
2 cups water
1 Tbsp olive oil
1 white onion, finely chopped
3 cloves garlic, finely chopped
2 jalapeno peppers, seeded and finely chopped
1-2 tsp cumin
1/4-1/2 tsp turmeric
12 oz tomatoes, coarsely chopped
1 lb yellow potatoes, cut into cubes
salt and pepper to taste
cayenne pepper to taste
1 small cucumber, sliced
chopped fresh cilantro
1. Place 3/4 cup of chickpeas and 3/4 cup water in a blender and process until smooth, set aside.
2. Heat oil in a large skillet. Add onion, garlic, and jalapeno, and saute until the onion is lightly browned on the edges. Add cumin and turmeric and stir to distribute evenly.
3. Transfer to a stockpot or crockpot, add tomatoes and chickpea puree, bring to a boil.
4. Add potatoes and remaining water, simmer covered until potatoes are nearly done.
5. Add the remaining chickpeas. Simmer covered until the potatoes are tender but not mushy.
6. Season with salt, pepper, and cayenne to taste. Garnish with cucumber slices and cilantro, and enjoy!
Again, modified from a recipe on allrecipes.com. I've been looking for recipes with specific ingredients I've had around the house this summer, and the website has been a good go to for easy to modify recipes. This was originally a salad, but is way better as a salsa served with blue corn tortilla chips!
My roomies were shocked I'd never tried fried pickles, so we made some! Recipe modified from a recipe on allrecipes.com. We veganized it and used different spices. We had left over batter at the end, so we also fried peaches and potatoes, which were delicious. The pickles were the best though.
1/2 cup buttermilk (soy milk with 1 tsp lemon juice, let sit 5 minutes)
Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
Pour the flour, cornmeal, and cayenne into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
In a large pot, combine zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, bouillon, tomato sauce, garlic powder, potatoes, jalapenos, and water. Bring to a boil, reduce heat and simmer until flavors are well blended, about 1 hour.
I have this crazy habit of trying brand new recipes on food I'm giving away...seems to work out, though! Maybe I'll have an epic fail one day and get wise. Ha ha. This recipe is courtesy of allrecipes.com. I also added some nutmeg to the pie filling, which was a delicious addition!
Preheat oven to 425 degrees. Place one crust in a nine inch pie pan.
Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges.
Bake for 35 to 45 minutes, or until the crust is slightly browned.