Tag Archives: hummus

Shutdown Survival Foods

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Just in time for Halloween, reports of disease-infested meats are starting to come in. Goody! Unfortunately this is no trick-or-treat – USDA food inspections have been suspended due to the Congressionally-induced government shutdown. (I saw a poll today that showed that Americans prefer dog poop, head lice and colonoscopies to Congress – seems about right!) If you’d like to avoid salmonella and survive the impending zombie apocalypse (have I been watching too much cable news?), it’s a great time to go vegan! Since salmonella is most commonly found in food products that come from animals, it’s easy to steer clear of it: just don’t eat meat or animal products. Simple as that!

Here are two super quick, extremely tasty animal-free snacks that will put a smile back on your face: tomato-basil hummus and pan-roasted shishito peppers. Both take just minutes to prepare, and extra bonus, one of them has a built-in handle for easy hurling at your TV, a member of Congress, or whatever…

Oh, and if you have any old, potentially E. coli-laden meats in your fridge, no need to let them go to waste – just send them to Congress as a special “gift” for their excellent service.  Trick or treat! 😉

Tomato basil hummus

Tomato-Basil Hummus
Serves: 4
From fridge to table: 5 minutes

2 cloves garlic, minced
½ tsp salt
1 can chickpeas/garbanzo beans, rinsed and drained
3 tbsp fresh basil leaves
½ cup sundried tomatoes, soaked in hot water for a few minutes to soften
2 tbsp fresh lemon juice
3 tbsp extra virgin olive oil (if you’ve got basil-infused olive oil, now is the time to use it! My favorite is from 11Olives.com – deeelish!)
A little water, 1 tbsp at a time, to taste

Toss everything except oil and water into a food processor and grind until smooth. Drizzle in the oil, then drizzle in water – one tablespoon at a time – until you reach desired consistency. Personally, I like this hummus a little thinner than a typical hummus, but it’s totally up to you!

Pan-roasted shishito peppers - yum!

Pan-Roasted Shishito Peppers
Serves: 4
From fridge to table: 10 minutes

Grab a basket of these beautiful little peppers from your local farmer’s market, then heat up your wok to super-hot. Pour in a little high-temperature oil (like grape seed oil), then slide in the peppers. I like to slide them down the sides of the pan to avoid oil-splatter. Stir vigorously until they’re a little deflated and thoroughly charred. Turn off heat and toss in some smoked sea salt and freshly ground pepper, then serve (or huck at the TV – your choice).

Enjoy!

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Answering the Protein Question with Curried Mango Quinoa Salad

Curried Mango Quinoa Salad Deliciousness

When cow-gobblers hear about Operation Carnivore Conversion, they always ask me (and always in shock): “Oh, but where do you get your protein?!” Apparently they assume that twigs and rocks aren’t very protein-rich. 😉  Below, I’m going to give you a super tasty, protein-packed 15-minute vegan meal – Curried Mango Quinoa Salad – that I often feed to meat-eaters to help turn their doubt into interest. In fact, I served this just last weekend to 25 carnivores at a friend’s baby shower and it was the surprise hit dish of the whole luncheon!

Most times, carnivores tell me: “I just couldn’t get enough protein without meat!”

“Really?” I ask, innocently as I narrow my eyes and go in for the kill. “Is that because you require so much more protein to maintain your epic typing-related muscles than the vegan NBA and NFL players, body builders, triathletes and Olympians like Carl Lewis?” (This usually earns me a punch in the arm). “Plus,” I tell them, “when you turn vegan, you won’t have cadaver-breath anymore, which is a bonus!” (That usually earns me a second punch).

Here’s the answer to the protein question, which is challenging for the T-Rexs to digest: It’s easy to get all the protein you need on a vegan diet. Maybe it’s difficult for people to accept because they have no idea how much protein they actually need. According to the CDC, most women need about 46 grams of protein per day, men about 56. It varies person to person, so to find your exact needs, try this handy protein calculator: http://www.globalrph.com/protein-calculator.cgi

Most carnivores (especially American ones) don’t realize they’re likely consuming exponentially more protein than needed. For example, here’s how much meat- and dairy-based protein my husband used to eat on a typical day before Operation Carnivore Conversion:

Large latte = 15 grams
Grilled chicken sandwich = 45 grams
Turkey tacos = 46 grams
Total = 106 grams of protein

That’s nearly twice what he needs!  Now let’s look at some easy vegan alternatives:

Large latte with soy milk = 14 grams
Tofurkey sandwich (which, much to his surprise, he loves) = 15 grams
Handful of almonds = 21 grams
1 big helping of curried mango quinoa salad = 20 grams
Total = 70  grams of protein

See how easy it is to get all the protein you need with a vegan diet? If you’re new to the vegetarian or vegan thing and you’re worried about getting enough, here are a few protein-rich foods to add to your meals and snacks:

Tempeh, 1 cup = 31 grams
Edamame, 1 cup = 22 grams
Almonds (a big handful) = 21 grams
Lentils, 1 cup = 18 grams
Baked beans, 1 cup = 18 grams
Pumpkin seeds, ½ cup = 16 grams
Quinoa, 1 cup = 8 grams
Peanut butter, 2 tbsp = 8 grams
Hummus, 1 serving = 7 grams
Oatmeal, 1 serving = 7 grams
2 tbsp chia seeds= 4 grams

Okay, now onto our protein star: quinoa. This recipe is great for converting carnivores since it’s got lots of protein, it’s bursting with big, yummy flavors and it gives you that satisfying full-belly feeling. Mango chutney gives it a zesty kick, cucumbers add a lovely crunch, fresh mangos provide a hint of earthy sweetness, while the quinoa and spinach round out the dish to make it a delicious meal. I think you’ll enjoy it!

Curried Mango Quinoa Salad

Curried Mango Quinoa Salad

Serves: 2 as a main course, 4 as a side dish
From fridge to table: 15 minutes

Ingredients:

1 cup quinoa
1 cup peeled fresh mango, finely chopped
1 cup Persian, Japanese, English or pickling cucumber, finely chopped (skin on)
5 tbsp green onion, chopped
3 cups fresh baby spinach

Dressing:
½ cup olive oil
½ cup white balsamic vinegar
¼ cup mango chutney, minced
2 tbsp curry powder
1 tsp dry mustard
¼ tsp cayenne pepper
½ tsp smoked sea salt
½ tsp freshly ground pepper

In a medium pot, add 2 cups water, the quinoa and a pinch of salt. Bring to a boil, then cover and simmer until all the water is absorbed – about 12-15 minutes. Once the quinoa is done, fluff it to cool off the grains.

Meanwhile, in a medium bowl, mix together all the dressing ingredients and set aside. Then chop the cucumber, green onion and mango. By the way, the easiest way to chop a mango is to slice the flat-sides lengthwise as close to the seed as possible. Then into each half of fruit, carve a grid pattern into the flesh. Use your fingers to invert the pad of fruit, like this, then slice off the squares of mango flesh:

How to chop mango

(All this talk of mango “flesh” is getting the carnivores excited, isn’t it?)

Once the quinoa is ready, add the cucumber, mango, green onion and about ¼ of the dressing, then stir well. Add more dressing to taste. Arrange a bed of spinach on plates, and if you want to add an extra pop of color, then maybe a few red lettuce leaves as well. Heap big scoops of the mango quinoa concoction on top. Drizzle dressing on the spinach and a little more on the quinoa, then serve and enjoy!

* Giving credit where credit is due, the inspiration for this recipe came from one I found on Epicurious.com and modified.