Green Split Pea Hummus

Happy St. Patrick's Day to everyone!  Tonight Kevin and I are hosting a little pot luck with some friends, and for a St. Patty's themed recipe, I decided to make something that is naturally green with green split peas and pistachios!

Green Split Pea Hummus
Time: 15 minutes, plus 1 hour cook time
Serves: Party size!

Ingredients:
1 cup dried green split peas (or about 2 cups cooked)
1 cup shelled pistachios
1/2 cup water (more to consistency)
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp ground ginger
1/2 tsp cumin
1/2 tsp salt (optional)

Instructions:

1. Rinse the dried green split peas in a mesh strainer and pick out any debris.  Combine the rinsed and drained lentils with 2 cups of water.  Bring to a boil, reduce heat to a simmer, and then cover.  Cook for 45 minutes to 1 hour, until the lentils are tender but not quite mushy.  Remove from heat and leave the cover on to steam while you prepare the other ingredients.
2. In a food processor, combine all of the ingredients besides the green split peas.  Process until the pistachios are well broken up and smooth.  
3. Strain any remaining liquid from the cooked green split peas and add to the food processor.  Process until smooth and creamy, adding in water by the tablespoon until the desired consistency is reached.
4. Place the hummus into an airtight container in the fridge to cool before serving.
5. Serve with your favorite healthy crackers, chips, and raw veggies.

Amy's Notes:

If you don't happen to have pistachios on hand, any other type of nut or seed will work, such as cashews, sunflower seeds, pine nuts, etc.

This hummus is also great on a panini, like the one pictured below.  For this panini, I loaded it with my split pea hummus, lots of red onion slices, and piled high with spinach.  Yum!

Vrueban and Birthday

I hope everyone is having a marvelous week so far!  Things have been going better for me.  I've been getting a couple interviews and a job offer or two, but I'm waiting to see what I think will be the best fit for me.  Also... today happens to be my 22nd Birthday!  Yes, this is the first of many uneventful birthdays I will have after my 21st last year.  So far my day has gone pretty well, but the real fun will start tonight when I'm meeting a group of friends at a local restaurant for sushi (the sushi comes to you on a conveyor belt, which is awesome!), then going out for some free birthday drinks.  It should be a great time!

A birthday present to myself that I have made recently is.... drumroll!..... a Vegan Rueban!  Previous rueban lovers, you can thank me now!  Ruebans are one of the pre-nutritarian foods that I always used to love, and I had settled that I would never have again, until now.  Hope you enjoy as much as I do:

Ingredients:

• sliced rye bread
• jar of sauerkraut
• portobello mushrooms
• fresh spinach
• Vegan 1000 Island dressing (recipe)

Directions:

1. Remove the large stems from the portobello mushrooms and prepare a skillet, grill, or panini press for them to grill in.  Let them grill for ten minutes on each side (or ten minutes if you have a George Forman press like we have).  Two portobellos will provide enough for two to three vruebans.
2. To prepare the sandwiches lay the bread out on a cutting board for as many sandwiches as you would like to make.
3. On each slice of bread spread on generous amounts of Vegan 1000 Island dressing.
4. On half of the slices layer on as much spinach as desired.
5. On the other half of the slices, pile on as much sauerkraut as you desire.
6. By this time the portobello should be grilled and tender. Cut the mushrooms at an angle into long slices and place onto the sandwiches.
7. Spray your skillet, grill, or panini maker with non-stick spray and place whole sandwiches to cook.
8. Allow to fry until the outer bread is browned and toasted.
9. Cut in half and serve with extra 1000 island for dipping.
10. Enjoy!

Amy's Notes: Like I said above, two large portobello mushrooms are enough to stretch for three sandwiches depending on how they are sliced.  Make sure to pile on as much spinach as you would like.  The greens will compress a lot as the vrueban is pressed and grilled.  Feel free to use tofu or any other substitute for the mushrooms that you would prefer.

What replacements for meat do you enjoy using in your cooking?

Plant Strong for St. Patrick's Day!

Hello all!  I am still on my Spring Break road trip with Kevin (pictures and stories to come later), but I promised myself I would write about this awesome Irish inspired dish I tried out last week.  The recipe comes from Dr. Joel Fuhrman's website and is available to members at this link.  Colcannon is a traditional Irish dish that is usually made with mashed potatoes, cabbage, butter, and sometimes herbs, cream, and ham.  In Dr. Furhman's version there are mashed potatoes, kale, onions, and soy milk.  Hope you all enjoy and have a wonderful St. Patrick's Day today!

Colcannon

Ingredients:

4 medium potatoes (8-10 small), wash, peel, and cut into fourths

1 large bunch of kale, stems removed and well chopped

1/3 c plain milk alternative

1 large onion, halved and sliced thinly
(I added garlic powder, parsley, and some fresh ground pepper)

Directions: Prepare all ingredients.  Boil or steam potatoes until tender and mash-able.  Drain and mash with the milk alternative if needed.  Next, steam the kale for 4 minutes with a microwave steamer, or with a stovetop steamer until tender.  In the meantime, while the potatoes and kale are being cooked, water saute the chopped onions for ten minutes, or until browning and tender.  In a large bowl, mix together the mashed potatoes, steamed kale, and sauted onion.  If desired add 1 t of Dr. Fuhrman's VegiZest (I did not use).  Add any seasonings or fresh herbs as desired.  Enjoy, and eat your greens as well as wearing them today!

How are you celebrating St. Patrick's Day this year?