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Tag Archives: veganmofo

Pizza Hummus

4 Sep

If you’ve read any other recipes on this site, you’ll surely notice that I’ve mentioned my favorite foods are pizza and sushi.

A few weeks ago, someone shared a recipe for pizza hummus from Chocolate Covered Katie and I knew my next batch was going to have to be pizza flavored. Since the prompt for yesterday’s VeganMoFo was “quick, easy, and delicious” this recipe seemed like a great choice.

We’ve gone through a lot of chickpeas making aquafaba, but when I make hummus, I make a LOT of hummus. We eat all but a small portion, and then we don’t want hummus again for weeks. I like to use my chickpeas as protein in other recipes like this curry, this chipotle chickpea salad, and fried rice.

I haven’t had a beer recommendation in a while, but despite the hot weather, we’re already in pumpkin beer mode here. I’m currently drinking this Pumpkin Smasher from a local brewery in Illinois.

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(I borrowed this picture from their website.) I usually stick to the Pumpkin Ale from Schlafly brewery but this is a nice alternative. Speaking of Schlafly, I spent 2 hours on my birthday weekend touring the facilities with the owner. It was quite the birthday present and we got to try plenty of samples, straight from the tap.

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But back to hummus…I’ve found the key to silky smooth hummus is removing the skins. This takes forever, but is totally worth the effort and becomes kind of relaxing after a while. I suggest washing your hands thoroughly beforehand, as you don’t want any icky germs in your hummus.

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Ham and Cheese Quiche

2 Sep

To tell the truth, I’ve only ever eaten quiche once in my life. I remember it’s silken fluffy texture well, but I haven’t thought about it in years. I saw this recipe from Minimalist Baker and I thought, “well, I have an hour before work, might as well.”

Ham and Cheese Quiche

I changed my filling a bit and decided to make the entire thing in a cast iron skillet, because I often think I should cook in cast iron more. Thinking back on it, I should have doubled the filling because of the increase in size. I bet this would work really well in a pie pan as well; it would come out quite a bit thicker. I’d also like to petition that all quiches be made with a hash brown crust, because that stuff is delicious. Pastry crust would work to, but the only downfall is it’s not potatoes.

Ham and Cheese Quiche

This makes a perfect meal for demolishing before work or when you baby wakes you up at 4 a.m. or breakfast, lunch, and dinner for an entire day.

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