Today at Vee’s Easy Vegan
♥ Acknowledgement at the Virtual Vegan Linky Party.
♥Feature recipe: Broad Bean Hummus
♥Excited about a new blogging E-Course!
♥No Waste Friday
Virtual Vegan Linky Party
Thrilled this week to have been selected as a weekly winner at the Virtual Vegan Linky Party. The VVLP is a weekly virtual potluck where vegan bloggers submit recipes online. The dishes which receive the highest number of views are acknowledged each week.
My No Bake Chocolate Peanut Crunch is certainly a delicious treat and very popular in this house. It was selected in the dessert category along side some fine vegan recipes and blogs.
Usually on Friday I offer up a “quick dish” for an easy meal. This week things are a little different due to scheduling in my life. Not a big deal. If you are looking for a quick dish tonight check out my Satay Pumpkin and Carrot Soup which was posted on Tuesday.
Today I have a dip for you. This recipe was born out of my quest to find the ingredients to make “edamame hummus”. While living in Canada I would get requests for this dish whenever I was heading off to a potluck. If I was hosting and it was not on the table I felt slightly guilty, like I had let my friends and loved ones down.
As yet I have not found edamame in our new home town. I have looked but it is yet to appear. While shopping the other day I saw broad beans in the cooler at the supermarket and I thought that perhaps, just maybe, broad beans could be substituted for the edamame. While I know the flavours are not the same, broad beans being more bitter I find the texture is similar. Off I went into the kitchen to try and recreate a similar dip.
The end result was slightly similar to the edamame hummus I used to make however I added spinach to give it an added nutritional lift.
This week I found a discontinued line of olive oil infused with garlic for under $2 at the supermarket. I love these kinds of bargains, something unusual and flavourful. This olive oil works wonders in this dip.
Usually I am thinking about cost and ease of making vegan fare. This fits the bill nicely. Spread it on sandwiches, eat it on crackers or with vegetable sticks.
- 1 cup of broad beans cooked
- 1 400g can of chickpeas
- 1/2 cup ( at least) of olive oil
- lots of salt and pepper ( to taste)
- 1/2 cup of sweet chili sauce
- 1/2 cup spinach washed and chopped
- 1/2 tsp smoked paprika
- 1/4 cup of lemon juice
- 2 cloves of finely minced garlic
- Blend all of the ingredients in a blender until really, really smooth.
- If the dip is "chunky" then add some more olive oil or a little water to smooth it further.
Bright-Eyed and Blog- Hearted
Excited to have been enrolled in a new E Course by the fabulous Rachel MacDonald who blogs at In Spaces Between. Rachel is a highly recommended blog coach based here in Australia.The course is called Bright-Eyed and Blog Hearted and is designed for new bloggers, no bloggers and everyone in between.
Blogging is an exhilarating ride. Writing a blog can stoke the ever present ego and then deflate it like a balloon. There can be some anxiety when trying to find “your” voice through blogging while trying not to keep your eye too closely on how everyone else is doing it.
Then there is the technical aspects and the social media part not to mention the critics ( do it this way, not that way oh you are using yellow for the background?).
I certainly cannot complain as my blog has grown in leaps and bounds very quickly and I receive love each and every day from people close to me as well as those I have not met.
As a vegan blogger I find coming up with new recipes the easy part. The bigger challenge is the photos and getting everything “just so”. I may have mentioned this but as we speak I am working with the universe to bring me a new camera.
Being authentic and myself are important to me. I do not want to show photos of fancy schmancy dishes on table cloths I would never use. I want my readers to know they can make what I am showing with ease and a minimum of fuss keeping the costs reasonable.
Bright-Eyed and Blog Hearted starts this Monday. I know I will learn a great deal and connect with some amazing people. Can’t wait.
NO WASTE FRIDAY
Short and sweet this week on the food waste front.
There is no fridge picture this week. I went grocery shopping a couple of days early and there was no picture taken before hand.
The waste this week is ( perhaps) the fennel bulb from last week and some stir fry mix which goes off fairly quickly. I have ideas for both of those so I am feeling fairly optimistic that I will have no waste.
I would love to hear from you regarding anything you have read today on Vee’s Easy Vegan.
Heart image source: http://www.imgion.com
Broad Beans source: The Boomtown Rap