Smoky Hummus

Smooth, smoky and tasty; this hummus tastes like summer. I hesitate to liken this hummus to "barbecue" flavour since it can mean so many different things.  But, it's kind of like barbecue potato chips (my weakness).

Start with the spice blend and the basic hummus ingredients:  garlic powder, smoky paprika, onion powder, salt, olive oil and lemon juice.  I use tinned chickpeas, but I always make sure to wash them.  This rinses away the thickeners and some of the gas producing compounds.

Add all the spices, the oil and lemon juice to a food processor, or high powered blender.  (I used a Vitamix).  Then add a bit of water ~250ml, and half the chickpeas.  It's important to add only half if you're using a blender.  It allows the ingredients to liquify, which makes it easier for the rest of the chickpeas to integrate in the blender.

Puree until the ingredients are liquified, then add the last half of the chickpeas.  Blend until smooth, adjusting the seasoning and liquid (oil and water) to suit your tastes.

Enjoy this smooth, smoky spread with pita bread, or in a veggie wrap.

Sun Dried Tomato Hummus

It's an easy and flavourful dish!  As the weather gets warmer; easy, light and tasty meals are in demand.

Simply add a healthy portion of sun dried tomatoes to your usual hummus recipe.  I add chickpeas (and the tomatoes) to the Vitamix and cover with water - a bit of salt, sesame seeds, onion powder and a glug of olive oil.  I also like to add turmeric, garlic and smoked paprika.  Start slow and increase the speed to work up to that delicious thick consistency.

Finish with a drizzle of olive oil, a few chick peas and a sprinkle of sesame seed.  Enjoy!

Barbecue Potato Crisps

So, the sports are going to sport soon... apparently in a bowl.  I don't understand sports-games, but apparently the event requires snacks.  This recipe is straight from one of Byron Talbott's videos.  Watch it, and while you're there, Subscribe!

Byron also provides measurements... and I'm still trying to learn how those measury things work.

The basic steps are:

• thinly slice the potatoes - I used a food processor
• mix up that magic spice mix - smoky paprika, onion powder, garlic and salt
• fry them - I used peanut oil
• when they're starting to brown slightly, remove them and drain on kitchen roll.
• season them right away
• when they're cooled, dig in!

Experiment with the thickness of the potato slices.  Paper thin chips are like pointy clouds that shatter on your tongue whereas thicker chips have a sturdy, hearty crunch.

Breakfast Wraps

The perfect weekend food - breakfast wraps.  Full of veg, egg scramble and hashed browned 'taters, these wraps start your day off right!

First, start the tater tots, or any hashed potatoes, baking.  Make sure they're crispy to give a satisfying crunch.  Then sauteing mixed vegetables: zucchini, onions, tomatoes, peppers and carrots.  Once they're tender, set aside and keep warm.  In the same pan, add beaten eggs and a hearty spice blend: sriracha, onion powder, smoky paprika, turmeric and salt.  Some fresh spinach completes the dish, but any lettuce will do.

Wrap it up and enjoy!

Squash Blossom Fritters

Mmmm... fried food.

Prepare mashed potatoes with a nice savoury spice: onion powder, dill, green onion, parsley, smoked paprika and salt.

Pick full and large flowers that open easily.  This has to be done early in the morning as the flowers tend to wilt in the sun.  Be sure to pick the "male" flowers as they are the easiest to work with.  It's easy to tell the difference - the female flowers have small squashes attached.

Pipe in the potato mix:

Coat with a flour-water batter.  I used buckwheat so that it's gluten free.

Fry ~375F until golden brown.  Buckwheat is a darker grain, so these are fairly brown.

Drain on kitchen roll (paper towels):

Serve while still hot - otherwise they go soggy.

Soufflé au fromage

A cheese souffle made with gruyère; seasoned with turmeric, smoky paprika and onion powder.

Mind-blowing Vegan Burger

One year anniversary of jLAmode!

Too good to be vegan!  A local restaurant inspired me to make this flavourful stack.  The patty is also gluten free.

First, set out the spices:  garlic powder, dried chives, turmeric, salt, onion powder and smoked paprika.

Then mix with a puree of beans (nearly any kind will do).  To help hold things together add tofu, oats and white rice flour.

Form the patty and give it a good fry:

Add some char for a deep flavour.

I baked fresh burger buns just for this:

Completed with lettuce, tomatoes, yellow bell pepper, avocado and grilled onions.  Served with a salad made of: fresh-from-the-garden mixed greens, toasted pine nuts and pomegranate seeds.

Avocado Spread

This isn't like most mushy avocado spreads, rather the addition of fresh, shredded kale gives it a texture.  Also, it's not a guacamole flavoured spread.  Instead, it's seasoned with smoked paprika, onion powder and saffron.

It goes great on (or in) grilled wraps: