Vegan Deviled Eggs

INGREDIENTS

  • 6-8 small red potatoes
  • ~1/4 cup hummus
  • ~1 teaspoon spicy mustard (or dijon)
  • Salt and pepper, depending on your preference
  • Paprika and chopped chives

PREPARATION

Steam or boil potatoes until cooked through, then let cool. Some folks mention putting the potatoes in ice or in a dish above the ice for cooling. No idea – I’ve never tried. Usually, around 20 minutes or less later they are cooled down. Take a walk, relax, whatever for 20 minutes. Either way, next is once they’re cool.

Potatoes – slice in half. Scoop out a little circle in the middle of each, and keep those little scoops in a bowl. You just need a small area in the potato to make room for hummus and such. Add the hummus and spicy mustard to to the potato scoops in the bowl and stir until it’s creamy. Spoon the mix into the little center on each of the potato halves. I’ve heard some folks put that mixture into a small plastic storage bag and cut a little off of the end so it makes a fun way to spread. I’ve just used a spoon, but get fancy with it.

Sprinkle with salt and pepper, if you like. Garnish and add paprika and chopped chives.


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Mushroom Tetrazzini

THANK YOU TO HARVEY JENKINS FOR THIS RECIPE!

INGREDIENTS

  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup vegetable broth
  • 1 cup cream (Half & Half recommended)
  • 2 tablespoons cooking sherry
  • 1 pkg. (7 oz) spaghetti, cooked and drained
  • 1 cup sliced mushrooms, sautéed
  • 1/2 cup grated/shredded Parmesan cheese

PREPARATION

Heat oven to 350 degrees. Melt butter in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in vegetable broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine, spaghetti, and sautéed mushrooms.

Pour into un-greased 2-quart casserole dish. Sprinkle with cheese. Bake uncovered 30 minutes or until bubbly. To brown, place briefly under broiler.


Image of a jar filled with basil pesto

Basil Pesto

INGREDIENTS

  • 2 cups fresh basil leaves
  • 4 chopped medium-sized garlic cloves
  • 1 cup ground walnuts
  • 1 cup olive oil
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup freshly grated Romano cheese
  • Salt and pepper, per your preference

PREPARATION

Process the basil, garlic, and walnuts in a food processor fitted with a steel blade or in 2 batches in a blender, until finely chopped. With the machine running, slowly pour in the oil in a steady stream. Add the cheeses, a big pinch of salt, and a liberal grinding of pepper. Process briefly to combine. Remove to a bowl and cover. Add to some toast, pasta, or other dishes.

This basil pesto also freezes well. You could use a small mason jar or other container to save for later.


Mustard Green Soup

INGREDIENTS

  • 1/2 cup ghee (approximately)
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1 ripe avocado
  • 1 tablespoon olive oil
  • 2 cups mustard-green juice
  • 1/3 cup miso or Tamari soy sauce

PREPARATION

Bring the water and spices to a slow boil. Liquify the avocado with the oil in a blender. To obtain mustard green juice, extract mustard greens in a juicer or puree in a blender and squeeze out the juice in a strainer. Add the avocado mixture, mustard green juice, and miso or Tamari sauce to the boiling water and simmer for 20 minutes. Serve warm on its own or with some rice.


Ginger Curry

INGREDIENTS

  • 1/2 cup ghee (approximately)
  • 1 1/2 teaspoons turmeric
  • 1/4 cup minced peeled, finely chopped ginger root
  • 3 chopped yellow onions
  • 1 1/4 teaspoon jeera (cumin)
  • 5-6 cloves minced garlic, per your preference
  • 2 cups plain fresh yogurt
  • Salt, per your preference

PREPARATION

Heat the ghee in large skillet and add the turmeric. When it bubbles, add the ginger root and sauté over medium-low heat around 15 minutes or until the ginger is soft. Be careful not to scorch. There should be enough ghee that it does not stick together. Add onions and jeera. Once the onions have browned, add garlic and salt. Add yogurt and cook another 15 minutes or so. Serve warm on its own or with some rice.


photo of chickpea salad

Chickpea Salad

THANK YOU TO LAUREN KO FOR THIS RECIPE!

INGREDIENTS

  • 1 can chickpeas
  • 1 bag broccoli slaw
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 2-3 tablespoons minced garlic
  • 1 tablespoon olive oil
  • Salt and pepper, per your taste

PREPARATION

Drain and rinse chickpeas. Combine with broccoli slaw, chopped celery, chopped red onion, and minced garlic. Drizzle with around 1 tablespoon olive oil and salt and pepper per your taste preference. Mix well and serve.

This recipe can be easily modified to fit your personal preferences. Throw in some chopped bell pepper, jalapeños, or other fun combinations. Makes a delicious side dish, snack, or hearty lunch.


photo of a bowl of vegetable dip and small bowl of crackers

Vegetable Dip

INGREDIENTS

  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped celery
  • 1 chopped cucumber
  • 1 chopped green bell pepper
  • 1/4 cup cream cheese
  • Lemon juice
  • Fresh ground pepper
  • Optional: Tony Chachere’s Original Creole Seasoning

PREPARATION

Chop carrots, celery, cucumber and bell pepper into small pieces and combine in a large bowl. Add the cream cheese and 1-2 tablespoons of lemon juice. Mix well into a thick dip consistency. Add ground pepper to taste and Tony Chachere’s seasoning for added spice. Serve with crackers, if desired.

Tip: Add just a bit of cream cheese and lemon juice, mix, and then do a taste test. You may want to add a little more of something, but it helps to be conservative to get just the right mix. Ingredients are approximate and easier to add a little as you go.

Store covered in the refrigerator. Flavors improve if stored 4-6 hours before serving.


photo of Texas caviar

Texas Caviar

THANK YOU TO LAURA STOTZ FOR THIS RECIPE!

INGREDIENTS

  • 2 each 1 lb. cans of black-eyed peas, drained
  • 1/2 cup olive oil
  • 1/4 cup wine vinegar
  • 1 clove garlic, minced
  • 1/4 cup chopped onion
  • 1/4 cup chopped bell pepper (we use green and orange)
  • 1 small jar chopped pimentos, drained
  • 1/4 cup black olives, sliced
  • 2 jalapeno peppers, minced
  • 1 T. chopped cilantro or parsley (or both)
  • 1/2 t. salt
  • Fresh ground pepper

PREPARATION

Combine all ingredients in a covered container. Refrigerate overnight. Stir occasionally. Keeps well in the refrigerator. Serve with chips, crackers, or on lettuce leaves.