No-Queso Quesadillas

No-Queso Quesadillas

It may seem strange to put hummus in tortillas but it’s really good. This is great as an appetizer, or meal. Just make some rice and salad or re-fried beans to go along side.

Directions

Homemade Hummus (your favorite or use the recipe on my blog)
10 inch flour tortillas or corn tortillas
½ cup Chopped green onion
Salsa (your favorite)

Spread a thin layer of hummus on half of the tortilla. Sprinkle with green onion and spread on a thin layer of salsa. Fold the tortilla over and make sure to not overload.
Place tortillas in a large nonstick skillet over medium heat. Cook until tortilla turns golden brown about 3-5 minutes. Turn over and cook second side for another few minutes until that side turns golden brown. Cut into triangles and serve with salsa and chopped avocado if desired.

Variations: Add pinto or black beans.
Instead of salsa and green onions, add roasted peppers, parsley and oregano

Lemony Artichoke Dip

Lemony Artichoke Dip

1 garlic clove, peeled
1 shallot peeled
2 tables,poons lemon juice
½ cup vegan mayonnaise
1 tablespoon apple cider vinegar
¾ cup great northern beans
¼ teaspoon sea salt or kosher salt
½ teaspoon powdered mustard
¼ teaspoon ground white pepper
1 4 ounce can chopped green chiles
2 ½ cups canned artichoke hearts, drained

Using your food processor, put in garlic and process until minced. Turn off processor, scrape down sides of bowl, add remaining ingredients except artichokes and process until well combined. Add artichokes and process briefly so that small chunks remain. Season to taste with additional salt and serve.

NASI GORENG

NASI GORENG
By: Lorena Uriarte

The quintessential Indonesian snack food.

Serves: 6
Preparation: 10 minutes
Cooking Time: 10 minutes

Equipment:
knife, chopping board, saucepan, wok, measuring cup, metal spoon, small bowl for rubbish,

Ingredients:

Sauce
2 tablespoons Sweet soy sauce (Kecap Manis)
2 tablespoons Light Soy sauce
1 tablespoons Sesame oil
2 teaspoons Sambal belado or mild chili sauce (or fresh chilli slices)
Salt and pepper

Stir Fry
¼ cup Canola Oil
175 grams Firm tofu, cut into 1 cm cubes

4 cups Steamed rice, warm or cold
1 Onion, thinly sliced
2 Garlic cloves, thinly sliced
1 Red capsicum, thinly sliced
1 cup Chinese cabbage, thinly sliced
1 cup Green beans, cut into half and blanched (boiled till al dente in hot water)
1 cup Carrot, peeled and cut thinly into long matchsticks, blanched
1 cup Snowpeas, julienned into long strips

Garnish
4 Eggs, fried or thin omelet slices
1 Tomato, thinly sliced
½ Cucumber, thinly sliced
¼ cup Bawang goreng – crispy fried onion

Method:
1. Combine all sauce ingredients and set aside.
2. Deep fry tofu till lightly golden, drain and reserve.
3. Keep 2 tablespoons of oil in the wok and gently fry onion and garlic.
4. Add remaining vegetables and stir fry till capsicum and cabbage have softened.
5. Add rice and tofu and mix through, add sauce and mix till evenly coloured.
6. Taste and adjust seasoning.

Garnish:
Serve in a mound with a fried egg on top of each serve, alternatively slice thin omelet pieces and scatter on top with a few slices of tomato, cucumber and crispy fried onion

BRUSCHETTA TOPPED WITH TOMATO, BOCCONCINI & PESTO

BRUSCHETTA TOPPED WITH TOMATO, BOCCONCINI & PESTO
By: Lorena Uriarte

Bruschetta or crostini are a perfect finger food or entree.


Serves: 6
Preparation: 10 minutes
Cooking time: 10 minutes

Equipment:
Chopping board, knife, brush
Grill or oven

Ingredients:
6 slices Italian style bread (eg. Pane di Casa )
4 ripe tomatoes, washed and sliced
10 bocconcini, sliced
¼ cup pesto
A little extra olive oil

Directions:
1. Grill or toast slices of bread in the oven
2. Brush or spread each slice with a little pesto whilst still warm
3. Top with alternating slices of tomato and bocconcini
4. Drizzle with a little pesto mixed with olive oil.

Serve warm or cold.
To serve cold assemble just prior to serving so bread doesn’t go soggy.

Variations:
Goat’s Cheese & Arugula
Red onion, tomato and basil with balsamic vinegar
Roast red peppers with capers and shaved parmesan