Traditional hummus is smooth and creamy with a touch of lemon.
It only takes a couple of extra steps, and it is so worth the extra work!
Using this hummus recipe you will taste the difference immediately!
What is Hummus?
Hummus has become popular over the last few years for its flavor and health benefits. In America, we often buy pre-made hummus at the store. However, next time you want hummus, consider using this hummus recipe. It is super easy, the flavor is amazing, and the texture is soooooo smooth! Once you eat it, you will notice the difference. You will also always prefer to make hummus over buying it at the store.
If you are unfamiliar with hummus (also nicknamed yummus), it is a traditional Middle Eastern dip. You make this dip by combining garbanzo beans, tahini, olive oil, lemon juice, garlic, and salt into a smooth paste. Traditionally, we dip the pita bread directly into the hummus and do not use utensils. For this second-generation American, I love hummus inside a pita with tabbouleh. It has a refreshing flavor, and I cannot get enough of it.
If you make this hummus recipe, leave a comment and/or rating below. Another option is to take a picture and tag me on Instagram and/or Facebook. I check all of them, and I love feedback!
How is This Hummus Recipe Different?
If you have had traditional hummus, you will notice one thing; the texture is very smooth. There is only one way to achieve this smooth texture, and that is by removing the garbanzo bean shells (ok, and to use a food processor). To this, you must:
- First: Soak the garbanzo beans with a little baking soda for five to ten minutes. This step is double acting, it softens the beans and losens the shell.
- Then: Remove the shells. Once the beans have soaked for a few minutes, the shells will start to disconnect from the beans. Gently rub the beans between your fingers to help facilitate the process. You will find the shells slide right off.
It only takes few minutes to do these two extra steps and it will take your hummus to a whole new level. I promise!
Hummus only takes a few ingredients to make, and most of them you will already have. I like to add all kinds of toppings to my hummus, especially kalamata olives. I find the flavors compliment each other and help make this dip insanely delicious! The ingredients you will need are:
- Garbanzo beans (15oz)
- Lemon juice (1/4 cup)
- Tahini (2 tablespoons)
- Garlic cloves (2 – 4)
- Pinch of salt
- Ice cubes (2)
- 1/2 teaspoon baking soda
- Olive oil
- Optional toppings: parsley, kalamata olives, tomatoes, carrots, etc.
What the heck is Tahini?
Tahini is a Middle Eastern condiment made from toasted ground hulled sesame seeds. I like to think of tahini as sesame as the sesame seed version of peanut butter. Similar to peanut butter, tahini varies in quality. I strongly believe it is worth investing in good tahini. I always find the best tahini in the kosher section of the grocery store. At my store, a jar of tahini will cost around $6, which is a little more than a container of pre-made hummus.
How to Make Hummus (Visual Steps)
Remember to Save the Aquafaba
You are probably asking what the heck is aquafaba? In the simplest terms, aquafaba is the liquid leftover from canned chickpeas. This liquid is, well, amazing! Aquafaba is starchy. This starch has become a staple in vegan baking. Often aquafaba is whipped into a meringue or used in place of egg whites to give baked goods a lift. This once commonly discarded liquid has transformed vegan baking from meh into OH. MY. GOD. delicious!
How to Store Hummus
Making in advance: Hummus can be made in a day or two in advance (I find the flavor peaks on the second day). To store, place hummus in an airtight container inside your refrigerator. Before you serve it, create the wells for the olive oil and put any additions on top.
To store hummus: Place in an airtight container in your refrigerator. You can keep it for 3 – 5 days this way. The difference between making it in advance and storing it is the peak of the flavor. Starting around day 3, I find the taste is not as fresh, but I still love to eat it.
I do not recommend freezing hummus.
Authentic Hummus Recipe
- Food Processor
- 1 can garbanzo beans (15 oz/drained)
- 1/2 teaspoon baking soda
- 2 tablespoons tahini
- 1/4 cup lemon juice
- 2 – 4 cloves garlic
- 1 pinch salt
- 2 ice cubes
- In a medium bowl, soak one can of drained garbanzo beans in 1/2 teaspoon of baking soda for five minutes. After five minutes, gently rub the shells off of the garbanzo beans.
- Place the shelled beans in a food processor. Pulse for 3 – 5 minutes until the beans form a rough paste.
- Add the lemon juice (1/4 cup), tahini (2 tablespoons), garlic (2- 4 cloves), and salt (pinch) and process until smooth.
- Add two ice cubes and pulse until smooth.
- If serving as a dip or appetizer, create wells in the hummus and pour olive oil in the wells.
- I recommend using extra virgin olive oil
- I like to add toppings when serving the hummus as a dip. The toppings create a showstopper look. When doing this, I usually add.
- Kalamata olives
- Quartered cherry tomatoes
- Pita bread, carrots, tomatoes, and celery are standard sides in the US.
- To store, place hummus in an airtight container in your refrigerator. You can keep it for 3 – 5 days this way.
Sweet strawberries, smooth dried apricots, warm earthy notes of pistachio all followed by a refreshing pop of mint. So dramatic, but also the perfect description of this spring mix salad recipe. It’s truly amazing!
WOW — sums up this salad in one word.
This salad takes less than ten minutes to make, and once it’s done, your taste buds will be having a celebration. I can write lots of words to describe this salad, but I say let’s skip an intro and get to making it! Why hold off on greatness?
If you make this spring mix salad, take a picture and tag me on Instagram. I would love to see it! If you’re in the mood to make this a meal, I will pair this salad with my pear, grape, and blue cheese focaccia bread. The salad and bread would go great with a glass of wine. Make it a bottle and celebrate spring (and the nearing the end of COVID).
Spring Mix Salad Recipe Ingredients
This salad comes together with only ten ingredients, eleven if you add balsamic vinegar reduction to the dressing (it was not pictured). Right now, in early spring, there are a lot of fresh strawberries, and avocado’s coming up from Central America. The freshness of the fruit makes this salad pop.
How to Make Shallot Dressing
The shallot dressing can be made with raw shallots or with sautéed shallots that bring out the flavor. While both options taste great, I prefer using sautéed shallots in the vinaigrette. It only takes about three minutes to cook them on the stove. This step will provide a depth of flavor to your salad that will enrich the overall flavor.
Ingredients for the shallot dressing:
- 1 shallot, finely diced
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon balsamic vinegar reduction
- 1 teaspoon agave syrup
- salt and pepper to taste
Steps to make the dressing:
- Start with a small or medium sauté pan and heat the pan over medium too low. Add one tablespoon of olive oil, and once the oil starts to “shimmer,” add the shallots. Cook the shallots for 2 -3 there minutes until they become fragrant. Once done, remove from heat and pat dry on a paper towel.
- In a small jar, combine olive oil, lemon juice, balsamic vinegar reduction, agave nectar, and shallots.
- Add salt and pepper to desired taste.
- Drizzle dressing over the salad.
Note: This recipe makes a large amount of dressing. I prefer light dressing, so I use only a quarter of the dressing. The remaining dressing can be stored in a closed container for up to one week. (Bonus, the flavor only gets better!)
Spring Mix Salad Ingredient Substitutions/Additions
The nice thing about this salad, and just about any salad, is it’s fun to modify into your perfect salad. Any of the ingredients can be swapped out for something you have in your pantry or your personal preference. Below are a few ideas.
Dried apricots – Dried fruits pack a flavor punch that amps up the sweetness of any salad. Currently, I love the flavor of dried apricots; however, just about any dried fruit will pack the same punch. Other substitutions that would also taste great include dried cranberries, mangoes, or pineapples.
Pistachio’s – This salad is so flexible that just about any nut or seed would taste great. If you are not a fan of pistachio’s try using almonds, sunflower seeds, or even pepita’s.
Agave Nectar – Provides sweetness to the dressing. I prefer agave nectar because it is vegan. Honey is a non-vegan alternative and can be swapped out at a 1:1 ratio.
Cheese – I made this salad vegan for all my vegan friends. However, if you prefer cheese on your salad, I recommend feta or goat cheese. The flavors in both of those cheeses would amplify the flavor for my vegetarian friends.
How to Keep Spring Mix Fresh
I recently found out the best trick to keep the spring salad mix fresh in the refrigerator. It’s so easy, and your spring mix, or really any lettuce, will last up to two weeks. All you need is a paper towel. Yep, that’s all you need to make your lettuce last. Fold the paper towel and place it inside the spring mix container. Then store the container upside down in your refrigerator. The paper towel will absorb all the extra moisture, and your mix will last longer. My lettuce mixes usually last two weeks.
This salad can be stored in an air-tight container in the refrigerator for up to three days. I recommend squeezing fresh lemon on top of the avocado to keep the color looking fresh.
Strawberry, Dried Apricot, and Pistachio Salad (Spring Mix Salad Recipe)
- 1/4 cup olive oil
- 1 shallot, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon agave syrup
- 1 teaspoon balsamic vinegar reduction
- Salt and pepper to taste
- 4 cups spring mix lettuce
- 6-8 strawberries, sliced thin
- 1 avocado, sliced thin
- 1/3 cup driped apricots, sliced thin or diced
- 1/4 cup pistachio's
- 5- 7 fresh mint leaves, sliced thin
- Dressing: Heat one olive oil in a skillet over high heat. When the oil shimmers, add the shallots and cook for 2-3 minutes. Remove from heat and let cool. Mix shallots with remaining olive oil, lemon juice, agave, salt, and pepper.
- Salad: Divide the salad among 2 – 4 bowls, arrange the strawberries, avocado, dried apricot's and pistachio's on top.
- Pour the dressing on top and sprinkle with mint leaves.
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A large vegan poke bowl filled with crispy tofu, loads of veggies, rice and topped with a sweet dynamite sauce!
One bite and this will be your flavorful nutritious go-to in a bowl!
What is a Vegan Poke Bowl
Poke bowls seem to be all the rage the last few years. After I had my first poke bowl I knew why they were so popular, they are absolutely delicious!
The poke bowls originate from Hawaii and have their flavor roots in Japanese sushi. The word “Poke” literally means cut into pieces. Poke began with Hawaiian fishermen seasoning the cut-offs of fish. Poke in the most literal terms is pieces of fish that are seasoned with soy sauce.
While I love poke bowls, the truth is I really love the sushi flavors that are in a poke bowl. However, the fish, I am not so fond of. To enjoy all the great flavors of a poke bowl, I substituted tofu for fish and made this a vegan poke bowl. The tofu is coated in corn starch, marinated in a soy wasabi sauce, and baked crispy. This makes the tofu the perfect complement to all the great traditional bowl flavors!
How to Make a Bowl
I think of vegan poke bowls similar to a trip to Chipotle. The ingredients are interchangeable based on your personal preferences. Much like a Chipotle bowl, build your poke bowl with five layers.
Rice – Layer 1
Rice is the foundation of a poke bowl. I personally love sticky rice. However sticky rice takes a full day to make, which is a long time for even me, a person dedicated to the slow cooking process. So for this, I used a shortcut and bought VeeTee Rice & Tasty Thai Jasmine. This rice is sticky and perfect for a poke bowl.
An alternative is to use a bowl of short white rice and add vinegar and sugar. Start by making 2 cups of rice. Then mix 2 tablespoons of rice vinegar and 1 tablespoon of sugar. Microwave the vinegar and sugar combination until the sugar is dissolved (20 – 30 seconds). In a large bowl, mix the vinegar/sugar combination with 2 cups of rice. Let cool for five minutes and you have a great poke bowl rice.
Protein – Layer 2
Tofu is my protein of choice. I baked it and it was perfect. However if you prefer a different protein you could use a marinated packaged tofu, tempeh, jackfruit, or beans. This layer is interchangeable with your favorite protein.
Veggies – Layer 3
This bowl is loaded up with carrots, edamame, avocado, and red cabbage. The combination is delicious! Other veggies (and fruits) that would taste delicious include: cucumbers, radishes, pineapple, mango, and green onion. Really, the sky is the limit. Have fun and get creative with favors!
Dressing – Layer 4
I was craving dynamite sauce, however, I get that is not everyone’s favorite sauce. Substitutes include tahini or white miso dressing.
Zazz – Layer 5
Top off your bowl with some zazz. I sprinkled this bowl with nori (dried seaweed), other zazz includes jalapeÃ±os, sesame seeds, pickled ginger, and/or fried onion.
Tofu is one of those ingredients that takes some practice to get used to making. If you’re new to tofu, do not fear, it’s actually easier than you might think. If making tofu is not your thing, you can buy flavored tofu at the store. I get it and no judgment!
Buying tofu –
When buying tofu you must decide the type of firmness tofu you prefer – medium, firm, extra firm are the most common types. I only ever buy the extra firm. However, this is 100% a personal preference. My all-time favorite brand of tofu comes from Trader Joe’s. They have the firmest tofu I have ever found and it is perfect to cook with.
Pressing tofu –
Tofu comes in water and in order to achieve maximum flavor, the water has to be removed. This can only be achieved by “pressing” it out. There are several different methods and it can seem overwhelming. However, my recommendation is to not overthink it. It’s actually about placing something heaving and forcing the water out of the tofu block.
My two suggestions are
#1 – Place a towel over the tofu and place something heavy on top, like a cast iron pan or a regular pan. Then place something heavy in the pan, like cans of food, and let the tofu sit for 30 – 60 minutes.
#2 – My second suggestion is to buy a tofu press. A tofu press is two pieces of plastic or bamboo that are held together with screws. The press is placed on its side and then the scores are tightened even 3 – 5 minutes for 15 – 30 minutes. I personally prefer the press and I use this one.
How to prepare the tofu –
When making tofu you have to decide how to prepare it. The most common ways are baking, stovetop, and frying. All three have their merits. I personally prefer to bake tofu because it is so much cleaner. It’s like cooking your root vegetables on the stovetop or oven roasting. I will choose oven roasting every time!
Corn starch –
Corn starch is the key to making tofu just that crispy. This is a personal preference, but this is the only way I like my tofu. Extra-firm and crispy, but not fried crispy, that’s a little different.
To apply the corn starch you can toss it or dust it. Both ways have pros and cons. By tossing the tofu in corn starch you get an even coat. However, you have to be very gentle because the tofu can start to crumble. If you dust the tofu with corn starch, you will be able to coat the tofu on top and on the sides, but the bottom will not be coated. I prefer to dust the tofu to keep the tofu from crumbling and maintain the visual appeal.
The great thing about tofu, it is a flavor conductor. It picks up the flavor of what you marinate or cook with it. For this poke bowl, I used the flavors I dip sushi in, soy sauce, and lots of wasabi! The flavor was fantastic. If that’s not your taste preference, you can use hoisin, miso, or teriyaki sauce to name a few.
Pinch of Yum has an excellent video about making tofu. Click here to watch on how to prepare and four different ways to make tofu. This is a great video and will help prepare you into making tofu.
Vegan Poke Bowl Storage
To store, place in an air-tight container in the refrigerator for up to three days. I would recommend removing the avocado. While it can last, I think they are always best fresh.
Vegan Poke Bowl With Dynamite Sauce by lifeonwesterlycreek on Jumprope.
In the mood for something else? Try one of my other favorite bowls, winter roasted veggie bowl.
Vegan Poke Bowl Topped with Dynamite Sauce
- Baking sheet
- Large bowl
- 1 cup carrots, cut into matchsticks
- 1 cup edamame, shelled
- 1 avocado, sliced thin
- 1 cup red cabbage, sliced thin
- 1/2 tofu block, cube
- 4-6 sheets nori, crumbled (optional)
- 2 tablespoons corn starch
- 2 tablespoon rice vinegar
- 2 tablespoon soy sauce
- 2 cloves garlic minced
- 1 teaspoon wasabi paste (optional)
- 2 cups cooked rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Â¼ cup veganaise
- 1 tablespoon sriracha
- Â½ teaspoon rice vinegar
- Press the tofu to remove the water. Once the water has been removed, cut the tofu into small cubes.
- Toss or dust the tofu in corn starch.
- Mix the sauce (rice vinegar, soy sauce, wasabi, and garlic) and pour over the tofu. Sit for 5 – 10 minutes.
- Arrange tofu on a baking sheet lined with parchment paper. Bake the tofu at 425 for 25 – 30 minutes until tofu is crispy on the edges.
- Prepare rice as directed.
- (Optional) Microwave vinegar and sugar until sugar is dissolved (20 – 30 seconds)
- Mix rice with the vinegar and sugar. Stand until cool.
- Combine veganaise, sriracha and rice vinegar.
- Place one cup of rice in each bowl. Begin to layer each bowl with tofu and prepared veggies. Top with Dynamite dressing and nori (optional).
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The winter root veggies in this bowl are caramelized and then mixed with kale, quinoa, cannelloni beans, pistachios, and dried apricots. It is the perfect vegan buddha bowl to nourish your soul and body.
Buddha bowls are everywhere these days — and with good reason! They are healthy and always delicious. I love these bowls and go through entire phases where Buddha bowls are pretty much all I eat.
You might be asking, what exactly is a Buddha bowl? Honestly, the definition depends on the cook. Buddha bowls have no set rules. However, generally, a true Buddha bowl is filled with plant-based ingredients comprised of grains, veggies, nuts, dried fruit, and dressing.
If you’re looking to make this a meal, I recommend making one of my favorite bread recipes, easy yeast bread. With all the calories you saved, I won’t tell anyone if you want to top this meal off with a mint chocolate lava cake and make it a date night.
Winter Roasted Veggie Buddha Bowl Ingredients
I am writing this towards the end of January and root veggies match the season. Root vegetables are hearty, bursting full of flavor, and deeply satisfying on cold winter days. Below is a quick rundown of the vegetables I used to make this recipe. Feel free to swap out the ingredients with what is stocked in your pantry or currently available at your store. That’s the nice thing about Buddha bowls, they are very flexible and forgiving.
- Red quinoa – Is rich in protein, fiber, and many important vitamins and minerals. Red quinoa is also higher in antioxidants than other varieties of quinoa. If you cannot find red quinoa, you can substitute it with another variety or any other whole grain. (Brown rice, bulgar, etc.)
- Red kale – Also called Russian kale, has a sweeter and buttery flavor than traditional kale. I prefer this variety because of the milder flavor. Other substitutes you can use include regular kale, romaine, or spring lettuce mix.
- Carrots – You can use traditional orange carrots or rainbow carrots. Personally, I love rainbow carrots because they help me to “eat the rainbow”. However, the flavor is pretty much the same.
- Cauliflower – I used white cauliflower to add white into the mix. However, there is not much difference in taste between the different varieties and I recommend you use the color of cauliflower you prefer.
- Purple potatoes – These are my absolute favorite potato! They are the right size and taste great. These potatoes are indigenous to the Andes and are packed with antioxidants! You can substitute purple potatoes with red or sweet potato, either would taste great!
- Cannelloni beans – These beans are packed with fiber and protein. I really like cannelloni beans in this Buddha bowl because of their mild flavor. I recommend staying with this variety if possible and letting the vegetables be the star of the show.
- Pistachios – Did you know that pistachios are a member of the cashew family? They are from small trees found in Central Asia. Besides that random bit of trivia, pistachios taste great! I love them in this salad because they add a variety of flavor that is unexpected. Cut them into small pieces or set your food processor to chop and hit pulse a couple of times. However be careful not to over-process the pistachios, they can quickly become dust.
- Dried apricots – The nice thing about dried fruit is they have a rich deep flavor. These dried apricots are no different. Cut them into small pieces and sprinkle them over the salad. They provide a sweet surprise in every bite.
Tips to Perfectly Oven Roast Vegetables
The real star of this Buddha bowl is the oven-roasted carrots, cauliflower, purple potatoes. When done correctly, the vegetables actually caramelize. There are a few tricks to getting the caramelization right. It’s just a little bit of extra work and completely worth it!
Trick One: Pre-heat the oven to 400 degrees. The high heat is necessary for the vegetables to caramelize.
Trick Two: Clean the vegetables and pat them dry. Super dry. If there is water on the vegetable then it will steam instead of caramelizing. However, note that pealing is a personal choice. I prefer to leave the peel on, my husband prefers root vegetables peeled. Either way is good.
Trick Three: Cut the vegetables into bite-sized pieces. For the carrots, I like them whole. However the thicker carrots I split them in half so they would cook evenly with the thinner carrots.
Trick Four: Spread the vegetables out on the baking sheet and give them lots of room. Space allows your vegetables will roast, rather than steam.
Trick Five: Embrace the char! The charing on roasted vegetables taste so good! Even if you can pierce a veggie with a fork (the sign the vegetable is fully cooked), you might want to continue roasting the vegetable until you have charred points (see the cauliflower below).
How to Make a Buddha Bowl
If you want to make your own Buddha bowl or make adjustments to my recipe, use these five components as a roadmap to the recipe.
- Whole or ancient grains – This is the foundation of your bowl. Aim for 2 -3 cups. of brown rice, quinoa, bulgar, or other whole grains.
- Veggies – An assortment of veggies in all types of colors –and pile them on!
- Protein – Beans, legumes, or tofu are great choices. Aim for half to one full cup.
- Sprinkles of flavor – Nuts, seeds, and dried fruits are great choices. Limit to 1 – 2 tablespoons.
- Drizzle with dressing – Make your own, it’s so easy. But go simple. The goal here is to accentuate the flavor, not to drown it.
For more information about Buddha bowls, I recommend visiting the Forks Over Knives website. They are an amazing resource for plant-based cooking. I personally love their cookbooks, magazines, and their film on Netflix.
Winter Roasted Veggie Buddha Bowl (Vegan)
Oven Roasting the Vegetables
- Preheat the oven to 400 degrees.
- Wash the carrots, potatoes, and cauliflower. Peel the carrots and potatoes if desired.
- Pat the vegetables dry, super dry, and cut into bite-sized pieces.
- Toss the vegetables with one tablespoon of olive oil and sprinkle with salt and pepper.
- Arrange the vegetables on the baking sheet. Be sure to give the vegetables lots of room on the baking sheet and use two sheets if needed.
- Using a spatula, rotate the vegetables every 15 minutes to ensure they cook evenly.
Preparing the Other Ingredients
- Prepare the quinoa according to the directions.
- Remove the stems on kale and chop the kale finely.
- Once the quinoa has cooled, toss the quinoa and kale together.
- Mix 1 tablespoon of olive oil and 1/2 tablespoon of balsamic vinegar reduction together (this is your dressing). Pour half of the dressing over the quinoa and kale, sprinkle with salt, and toss well.
- Rinse the beans and set them aside.
- Using a food processor or a knife, chop the dried apricots and pistachios into small pieces.
Arranging the Buddha Bowl
- Arrange the kale/quinoa, potatoes, carrots, cauliflower, cannellini beans in separate sections in each Buddha bowls.
- Drizzle the remaining dressing over the potatoes, carrots, cauliflower, and cannellini beans.
- Sprinkle the pistachios and dried apricots across the top.
- Sprinkle with salt and pepper to taste.
- A traditional Buddha bowl has the vegetables and grains in different segments and then is sprinkled with dressing, fruit, and nuts on top. However, I often toss mine together like a giant salad. I believe this a personal preference and either way work.
- I portioned this out into two very large Buddha bowls. This recipe can easily be 4 Buddha bowls depending on your appetite.
- I tend to use very light dressing and seasoning in my bowls. If you prefer more flavor you can:
- Add additional seasoning to the veggies like rosemary, turmeric, or garlic halfway through the cooking process.
- Add 1/2 – 1 full tablespoon of tahini, mustard, lemon, or honey to the dressing.
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Tabbouleh or tabouli is a traditional Lebanese salad full of flavor from parsley, tomatoes, green onions, bulgur wheat, lemon, olive oil, and mint.
This salad is known for its fresh taste and health benefits popular with the Mediterranean Diet.
I say tabbouleh, you say tabouli. Call it whatever you want, at the end of the day it’s all the same amazing salad full of fresh clean flavor. I have watched its popularity grow over the years and it’s now a fairly common option. There are many great takes on tabbouleh, however, if you’re going to have authentic Lebanese tabbouleh you need to know it is parsley-based. Yep, that’s right. Parsley. (I have actually had people argue this with me as if I was not Lebanese.)
Parsley seems unusual in western tastes. However, trust me, the flavors all come together and it’s works wonderfully. If you’re looking for a meal, I would recommend pairing this with my pasta puttanesca or creamy mushroom soup with baby bella’s. I know, not Lebanese, but it works.
One of my favorite things about tabbouleh is how easy it is to make. You only need six ingredients and the recipe comes together in 20 minutes.
Parsley – You can use either curly or flat-leaf parsley. When preparing the parsley, I prefer to cut the parsley finely by hand. I have seen other people use a blender or a food processor and both work. However, I find the cutting the parsley by hand results in a fluffier salad. To do this, I simply chop off the bottom half of the parsley bunch. I then chop the top half, stems, and all, very finely. For fine chopping, I prefer a mezzaluna knife. It’ makes chopping so much easier.
Tomatoes – I prefer roma tomato’s, however, any tomato will work. Prepare the tomato by cutting the tomato in half and removing the seeds/liquid part of the tomato. It’s like a salad spinner for your tomato’s and keeps the water content in your salad down. The tomato still has great flavor and the salad will last longer in the refrigerator.
Green Onions – Are really baby onions. They provide a subtle flavor that supports the stars of this show, parsley, and lemon. Thinly slice the onion using the full onion (both the white and green sections).
Bulgur Wheat – Has a very subtle light, nutty flavor. My favorite thing about bulgur wheat is how easy it is to make. All you need to do is soak it in water for 20 minutes, fluff with a fork, and you’re done. Lately, I have been having a harder time finding bulgur wheat. I normally buy whatever I can find or have it delivered. If I cannot find bulgur wheat I like to use pearl (Israeli) couscous or quinoa. they are both very different in terms of texture, but both work great in tabbouleh.
Lemon – The sharp and tangy flavor of lemon is key to making a traditional tabbouleh. Use only a fresh lemon. There is no other substitute.
Mint – The coolness of mint with the sharpness of lemon is refreshing and an absolute must ingredient. The mint should be finely chopped and to achieve this, use the sharpest knife you have or a mezzaluna knife.
Olive oil – Extra virgin olive oil. There is no other choice:)
Salt and Pepper – To taste.
I am a straightforward traditional tabbouleh kind of girl. However, sometimes my family will ask for changes to the recipe. Here are a couple of options.
Cucumbers – These always taste great with Tabbouleh. To add them, scoop out the seeds and cut the cucumber into small pieces so that it blends with finely chopped parsley and tomatoes.
Garbanzo Beans – We sometimes add these as protein to the tabbouleh and make it meal.
Feta – For a Greek feel you can add feta. In this instance, I would increase the bulgar wheat ratio and decrease the parsley ratio for the best flavor balance.
Best Lebanese Tabbouleh Salad (Tabouli)
- 2 bunches parsley
- 3 roma tomatoes
- 3 green onions
- 1/4 cup bulgur wheat
- 6 fresh mint leaves
- 1/3 cup olive oil
- 3 tbsp lemon
- salt and pepper to taste
- Prepare the bulgur wheat according to the instructions. Set aside while soaking.
- Rinse and dry the vegetables. Remove the lower half of the parsley and finely chop the top half of parsley, stems, and all. The parsley should be chopped very finely.
- Cut the roma tomatoes in half and scoop out the seeds (the wet interior). Finally, dice the tomatoes.
- Thinly slice the green onion, including both the white and green parts.
- Finely chop the mint leaves
- Mix the olive oil and lemon juice. This is your dressing
- Mix all the vegetables, bulgar wheat, mint, and dressing. Add salt and pepper to taste.
Colorado style green chile incorporates tomato’s and slow cooking to give this chile a rich hearty flavor that distinguishes it from other versions of green chile. To me, green chile is an art that should not be rushed. It is best slow cooked all day to allow the flavors to blend, or as my mother would say, marry. But if you don’t have time for a long slow cook, that’s ok, it’s still good even when made quickly.
Colorado style green chile can be made vegan, vegetarian or with meat (pork or chicken). I will show you how to make it vegetarian and write the modifications if you prefer it vegan or with meat (pork or chicken). All variations of Colorado style green chile taste great (or so I am told).
We love this green chile so much every fall we buy the chile’s in bulk, freeze them and use this recipe to make the chile in large batches. We then can the green chile and eat it all year (and give lots of it away). We use this green chile on just about everything — eggs, burrito’s, enchilada’s, nacho’s, burgers and as a stew. My personal favorite way to eat Colorado Style Green Chile as a stew. Because it’s can be very spicy depending on the chile, I load it up with cheese and sour cream to cool it off. I then, shamelessly, eat it with Frito Scoops. It’s not exactly low fat, but it’s soooo worth it!
To start you have to choose your green chile’s. There are lots of options to choose from:
- Buying green chile’s road side and having them fire roasted on the spot (Seasonal)
- This is my preferred method, but not an option for everyone
- If you choose this method click here for link on how to safely clean the chile’s
- Frozen roasted green chile’s
- This is a great option because it saves you time and energy from cleaning the chile’s
- You can sometimes find these at specialized grocery stores or you can order green chile’s on line. When ordering on line you might have to purchase in a large quantity which can be expensive.
- Depending on how much you like green chile this might or might not be the best option.
- Buying green chile’s at your grocery store and roasting them yourself (Seasonal)
- This is the same preparation method you would follow for poblano peppers
- You must blister the pepper and remove this skin or you won’t get a result
- Here is a link on how to do this
- Buying green chile’s canned (Year around)
- If you choose this method try to find a fire roasted canned chile.
- The fire roasting adds a flavor that cannot be beat!
Preparing to Make Colorado Style Green Chile
Preparing to make the chile is pretty easy. In fact making the chile is very easy. All you need to do is prep a few ingredients, make some roux and give the chile flavors lots of time in large pot, dutch oven or crock-pot to marry.
I cook this either on the stove or in a crock-pot. The stove top is more work, but I enjoy the process of checking the chile, giving it a stir, tasting it and adding more garlic, salt, etc if need. The crock pot is nice because I never have to worry about stirring it.
Crock-pot Method — If you choose to cook it in the crock-pot, sautÃ© your onions until translucent and then add garlic, chile, jalapeno’s, tomato’s and spices until soft. Then move them to a crock-pot. Add the fire roasted tomato’s, broth and roux. Let simmer. Adjust garlic and salt as needed (I like a lot of both) and then add a pinch or two or sugar and your done!
Stove Top Method — SautÃ© your onions until translucent and then add garlic, chile, jalapeno’s, tomato’s and spices until soft in a large pot or an enameled cast iron dutch oven. Add the fire roasted tomato’s and broth. Bring to boil. While boiling, make the roux in a small sautÃ© pan. Add the roux to the chile and mix well. Reduce the heat to low and stir periodically so it does not burn.
Colorado Style Green Chile Variations
To make a vegan variation simply switch out the butter in the roux with a vegan butter.
For all you meat lovers out there, simply replace the vegetable broth with chicken or pork broth. Either works fine and it’s ok if the broth is different then the meat you plan to add.
Meat variation with pork
Trim the fat off of the Pork and brown the meat. Save the meat off to the side and begin the sautÃ© process from the juices left over from the pork.
Meat variation with chicken
Use the crock-pot method for this variation. Cook 4 bone in chicken breasts with the green chile in the crock-pot for 5-6 hours. After 5-6 hours, remove the chicken and then shred it. Remove the bones at this time.
Serve Colorado Style Green Chile in a bread bowl using my Easy Bread recipe! When making the bread, cut the dough into four sections and make each section into a ball!
Colorado Style Green Chile Recipe
- Large pot or crock-pot
- Stick blender
- 1 Medium white onion, diced
- 3 – 8 Garlic cloves, minced
- 1 cup Green chile diced
- 1 Jalapeno, diced
- 3 Roma tomato's, diced
- 2 – 14.5 oz Canned fire roasted tomato's
- 2 cups Broth (vegetable, chicken, or pork)
- 2 tsp Cumin
- 2 tsp Salt
- 1 tsp Oregano
- 6 tbsp Butter (or vegan butter)
- 6 tbsp Flour
- 1 – 2 pinch Sugar
Garnish Suggestions (Optional)
- Sliced avocado
- Grated cheese
- Sour cream
- Flour tortillas
- Frito Scoops (best thing ever)
- Heat the oil in the bottom of the pot or pan, sautÃ© the onions for 2 – 3 minutes
- Add the garlic and sautÃ© for another minute
- Add the chile, jalapeno, tomato, and spices and sautÃ© together until soft
- Add the broth, fire roasted tomato's, sugar and bring to a boil
- Melt the butter in a separate pan, once melted add in the flour and whisk in flour until smooth. Allow the roux to bubble and cook for a couple of minutes until a golden or medium brown. Add roux to green chile and incorporate into chile.
- Reduce heat and allow to simmer on low heat stirring as needed
- Pulse the stick blender a few time until you reach desired thickness. Be sure not to over blend and to leave lots of chucks . This is best as a thick stew like chile.