Posts Tagged ‘peppadew peppers’

chipotle chickpea & tofu flatbread

In baking, culinary experiments, dinner, easy weeknight meals, leftovers, lunch, snacks, tapas, vegan, vegetarian on 09.16.11 at 8:04 pm

feeling a sense of déjà-vu? ditto. if you’re thinking to yourself, ‘um, i think this gal needs to get some groceries.’, you’re right. clearly, i’m repurposing leftover ingredients from last night’s dinner. call it boring, or call it clever. ;)

i thought i’d get inventive with making pizza… without cheese. (yes, a grocery run is on the to-do list this weekend. ;) here’s the skinny on my chickpea flatbread culinary experiment…

– preheat oven to 400F

prep the toppings:
– 1/2 can of chickpeas (drained, blended until smooth like hummus)
– 1/8 cup peppadew peppers (sliced)
– 1/2 red bell pepper (cored, sliced)
– 1/2 cup organic raw tofu (sliced into bite-sized chunks)
– 1 cup fresh organic arugula

prep the dough:
– sprinkle some whole-wheat flour on a clean surface before rolling out the fresh pizza dough (i bought some fresh from the bakery.)
– using a rolling pin, flatten out the dough into a thin, round pie
– sprinkle some more flour on the dough pie, flip over before applying the rolling pin again
– place the prepped dough pie on a pizza stone (at room temperature) or a lightly-greased, round baking pan

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chipotle tofu & chickpea salad

In appetizers, culinary experiments, dinner, easy weeknight meals, lunch, spa food, vegetarian on 09.15.11 at 10:49 pm

i guess that’s the way the [chipotle tofu & chickpea cake] crumbles.

so i had grand plans of making homemade veggie-cakes, after a little culinary inspiration during a lunchtime convo at the office today. think: crabcake, minus the crab, plus tofu & chickpeas. good in theory; a bit of a scramble in practice.

chipotle tofu & chickpea mixture:
mix the following ingredients together in a large prep bowl until well combined:
– 1/2 can organic chickpeas (drained)
– organic raw tofu (diced)
– 2 medium eggs (whisked)
– 2 tbsp extra-virgin olive oil (evoo)
– 1 tsp chipotle blend  (combo of spices incl chipotle powder, ground paprika, cumin, coriander, granulated onion, garlic powder)
– 1/4 cup peppadew peppers (diced)
– 1/8 cup red peppers (diced)
– 1/4 cup breadcrumbs (crushed in mortar & pestle)

the non-cakes:
– heat up 1 tbsp unsalted butter in a large saucepan (note: i ran out of evoo, so i substituted the evoo w/ butter.)
– add 2 medium mounds of the tofu & chickpea mixture and flatten to form patties in pan

so this is where the veggie-cakes went awry…
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peppered duck & peppadew quinoa

In culinary experiments, dinner, easy weeknight meals, lunch on 08.16.11 at 9:54 pm

ever have one of those days when it’s simply too hot outside to cook dinner? well, it was definitely one of those days for me this week.

i was hosting a little dinner party that night and the goal was to make something yummy, but not spend too much time at a hot stove. so i made a quick grocery run to my fave local cheese shop — janice beaton fine cheese — to pickup some reinforcements. surprisingly, i didn’t pickup any cheese that day, but i did bring home some delish goodies…

peppered duck breast by local albertan meat company — valbella — was the name of the game that night. cured meat, and ready to eat. (hey, i’m rhymin’.) some peppadew peppers were another fab ingredient from this JBFC grocery run. both the peppered duck & peppadews paired well with the pistachios from my pantry.

prep ingredients:
– peppered duck breast (sliced)
– 75g peppadew peppers (sliced)
– 1/4 cup pistachios (shells removed, crushed in mortar & pestle)

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