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| From An Opera Singer in the Kitchen |
Hi there, fellow vegans. Kirsten asked me a while back if I would be willing to be a guest poster on her blog and I agreed! I have enjoyed getting to know Kirsten through her lovely kitchen and recipes.
I am Noelle from An Opera Singer in the Kitchen. I became a vegan back in November 2009 in order to focus on healthier eating and lose some pounds while I was at it. I live in Michigan where there is a lot of focus on farmers and better eating. We have our share of farmer's markets and local products to support, but I am originally from Texas. I am a classically-trained singer that is at the moment taking voice lessons and preparing for auditions in the fall for the Grand Rapids Opera, but meanwhile I work from home as a quality assurance analyst by day and a vegan foodie by night.
My blog features unqiue recipes that I daily create in the kitchen or recipes I have decided to veganize. Even though my husband is not a vegan, he supports and eats what I make as long as he gets to enjoy his normal staples on occasion. I also enjoy making jewelry and photography at the side. I like staying busy if you can tell.
One of my favorite cuisines is Mediterranean food. I constantly hear that it is a healthy way of eating when focusing on their food pyramid, but I think it offers so many options to vegans. If I were a food group I would be HUMMUS. Can anyone raise their hand on that one? It is a bean-based dip perfect for dipping veggies, pita, or piling high on a veggie sandwhich. It is very versatile. My husband even likes it alot!
Since I make hummus alot, I try to vary my meal planning around it so I can have variety. I easily get bored with the same meals but I like to feature it in a different way, so for this occasion instead of buying whole wheat pita from the store I made my own flatbread. I usually do not have too much time to make my own bread BUT this recipe was SO easy to make during the week. This is a veganized and an adapted recipe from Bon Appetit magazine.
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| From An Opera Singer in the Kitchen |
Greek Flatbread
makes 8 flatbreads
1 1/2 cups whole wheat white flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 1/2 teaspoons Italian seasonings
1 1/2 tsp dried parsley
1 1/2 tsp garlic powder
6oz plain soymilk yogurt
Olive oil (for frying)
Sift first 4 ingredients into medium bowl. Stir in parsley, Italian seasonings, and garlic. Add yogurt and stir with fork until small clumps form. Knead mixture in bowl just until dough holds together.
Turn dough out onto floured surface. Knead just until smooth, about 1 minute. Divide dough into 8 equal pieces.
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| From An Opera Singer in the Kitchen |
Roll each piece into ball, then roll each dough piece out on floured surface to 4 1/2-inch round. Brush large nonstick skillet generously with olive oil; heat over medium heat. Working in batches, add 3 dough rounds to skillet; cook until golden brown and puffed, adjusting heat to medium-high as needed to brown evenly, about 3 minutes per side. Transfer flatbreads to platter; serve warm.
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| From An Opera Singer in the Kitchen |
Hummus
serves 4
2 1/2 cups cooked chickpeas, reserve 1/4 cup of liquid
1 Tbsp Tahini butter (sesame seed butter)
1/2 cup olive oil
1 lemon, juiced
1 tsp cumin
2 garlic cloves
1 1/2 tsp salt
1 tsp paprika
olive oil for drizzling
Place beans in processor and add chickpea liquid,garlic cloves, lemon juice, tahini, and spices. Process. Keep processor on and little by little add the olive oil until the mixture becomes smooth. it should not be grainy. Serve immediately or refrigerate.
Thanks Kirsten for letting me a guest poster!! Enjoy your vacation!
