Sunday I took a look at my calendar to see when I would actually be home for meals this week. That’s the strategy I suggest to my coaching clients when they are meal planning. I mean how many meals do we actually have at home? It varies week by week, right? Once we realistically assess our weekly schedule, grocery shopping becomes less expensive and meal prep feels less daunting.
Lucky me, I discovered I had no lunch meetings and only one dinner commitment (hello, Vegan Taco Tuesday!) this week and I wouldn’t be heading to Arizona until Friday. That meant I should plan for lots of meals at home and that meant bulk cooking time!
I got my pressure cookers going.
And soon I had cooked up an ancient grain blend (from Costco).
Then chili-style beans from Vegan Pressure Cooking (I soaked an unknown red bean overnight), which we used later that night in tacos.
Whole dried green peas which, after cooking, became pea hummus (recipe below).
And I even popped an artichoke in the pressure cooker.
(Lemony Artichokes and Horseradish Butter from Vegan Pressure Cooking.)
After just about two hours in the kitchen I ended the bulk cooking session by getting this loaf of bread going in the bread machine.
That pea hummus and whole wheat bread made for very yummy lunch sandwiches for the hubby and me Monday!
Did you do any vegan bulk cooking this weekend?
Now, here are the recipes for pea hummus and the whole wheat bread!
Pea Hummus
Ingredients
- 2 cups cooked or frozen (thawed) whole green peas
- 3 tablespoons tahini
- 2 cloves of garlic, coarsely chopped
- 1 inch of fresh ginger, peeled and coarsely chopped
- 2 tablespoons lime juice
- 1/4 teaspoon sea salt
- 1 teaspoon sesame paste oil (or extra virgin olive oil)
- 2 tablespoons – 1/4 cup water, as needed
Instructions
Add peas, tahini, garlic, ginger, lime juice, and salt to a food processor. Begin pulsing and drizzle in oil. Scrape down the sides after 45 seconds to a minute to determine consistency. Add water, as needed, and pulse until creamy.
YIELD: Makes about 2 cups hummus
Whole Wheat Bread (in a machine)
Ingredients
- 1 3/4 cups water
- 4 cups whole wheat flour
- 1/4 cup vital wheat gluten
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 1/2 teaspoons vegan butter
- 2 teaspoons rapid rise active yeast
Instructions
Add all ingredients to the bread machine, in the order listed.
Set machine to the quick/wheat cycle
Elevation note: This recipe was developed at 6,000 feet. If you’re at sea level, reduce the amount of water by about 1/4 cup and increase yeast by 1/2 teaspoon
YIELD: One loaf of bread
2 thoughts on “Pea Hummus and Whole Wheat Bread recipes”
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I’ve been eating the pea hummus from Choosing Raw all week. The recipe is similar (except there’s no tahini, but there is chickpeas with the sweet peas). So good! Also, you remind me that I really need to make artichokes again soon. It’s been years!
Those artichokes were an impulse buy at Whole Foods. A good impulse buy! 😉