Roasted red pepper hummus

a la Forks over Knives

1 can organic chick peas
1 red bell pepper
1 clove garlic
Juice of 1 lemon
Zest of 1 lemon
1/2 t salt
2 T water

Roast red pepper over stove and remove skin.
Add garlic clove to food processor and mince. Add remaining ingredients and process until smooth. Add water as needed.

9 tips for tempeh

http://www.carpevegan.com/?p=110

Kreplach (Chicken Dumplings)

Recipe adapted from Noah and Rae Bernamoff, The Mile End Cookbook (Clarkson Potter) via Tasting Table

Yield: Serves 8 INGREDIENTS 1½ teaspoons canola oil ½ small shallot, finely chopped 1 cup (about ½ pound) raw, boneless chicken meat (preferably from 3 boneless chicken thighs), roughly chopped ⅔ cup (about ¼ pound) chicken skin and fat (reserved from the 3 chicken thighs) 2 chicken livers (optional) 2 garlic cloves, finely chopped ¼ cup finely chopped chives, plus extra for serving 1¼ teaspoons kosher salt ¾ teaspoon freshly ground black pepper 30 to 34 square wonton wrappers 8 cups store-bought or homemade chicken broth DIRECTIONS 1. In a small skillet set over medium heat, add the canola oil and shallot. Cook until softened, 2 to 3 minutes. Transfer to a food processor and add the chicken meat, skin, fat, livers (if using), garlic, chives, salt and pepper. Pulse until semi-smooth and then scrape into a medium bowl. 2. Place 8 wonton wrappers on a cutting board and add a heaping teaspoon of the chicken filling to the center of each. Use a pastry brush (or your index finger) to wet two adjacent edges with water and fold the corners of the wrapper together to create a triangle, forcing out as much air as possible and pressing to seal the edges. Use a fork to crimp the edges and repeat with the remaining filling and wrappers. 3. In a large saucepan set over high heat, bring the chicken broth to a boil. Lower the heat to medium-low and add the kreplach (chicken dumplings). Simmer until the edges of the wrappers are translucent and the chicken in the middle of the dumpling feels firm, about 5 minutes. Serve hot with broth.

Trader Joe's Cold Lentil Salad

This is a modified version of a recipe that I picked up in TJs one day. The original recipe was submitted to my TJs by a customer and then the staff made samples of it in the back. It is SUPER simple, cheap, and delicious.

Ingredients:

1 package of Trader Joe's Steamed Lentils
1 package Trader Joe's Bruschetta Sauce
1 large Italian cucumber, diced
4 oz of Sheep's Milk Feta (the original recipe called for fat free feta which reduces the calories significantly and tastes the same)
1/2 can Sliced Black Olives

Combine all ingredients. Refrigerate to combine flavors. Serve chilled.

1/8th of the above recipe has the following nutritional value:

176 Calories
8.6g Fat
18g Carbohydrates
5.4g Fiber
8.6g Protein

Skillet Bread

In a large (10 or 12") cast iron pan, place:

2 Tbsps Olive Oil (preferably NOT extra virgin)

In a large bowl, place:

2/3 cup warm-ish water (not hot)

1/2 tsp yeast (active dry or rapid rise)

1 tsp salt

1 Tbsp Olive Oil (preferably NOT extra virgin)

2 cups all purpose flour 

and whatever you'd like on top!  may we suggest:

3 Tbsps Olive Oil (preferably NOT extra virgin)

2 tsps coarse sea salt

1 onion, sliced and sauteed or caramelized

1 shallot, minced

3-4 sprigs of thyme

1/2 cup fresh spinach or chard

1 large tomato, sliced

1 cup parmesan cheese, shredded or sliced

1) Mix all of your ingredients in the large bowl together with a wooden spoon.  Once it comes together, go ahead and knead them for 5 minutes.  Don't worry if this looks and feels very sticky.  Add just enough flour to make it workable.  You can also do this with a stand mixer fitted with the dough hook.  

2) Place the dough in your skillet and allow it to rise for 2 hours.

3) Preheat your oven to 500 degrees.  Dimple your dough lightly, especially in the middle.

4) Lightly brush the olive oil over the bread.  Top with your goodies and sprinkle the cheese.

5) Bake for at least 25 minutes.  Once a nice golden color, remove from oven and serve warm.

Source: The Gourmandise School of Sweets and Savories