This recipe has become a fast favorite. I often make quinoa bowls with the same ingredients and this is a tasty take on some favorite flavors. Recipe inspired by Oh She Glows. Makes approx 12 small cakes. Ingredients: 1 1/2 cups cooked quinoa, I recommend Bob’s Red Mill 2 tablespoons ground flax + 6 tablespoons water…
Category: Appetizers
Curried Carrot Dip
Thanks to a friend Lo for bringing this dip to a summer bbq, it’s been my go-to dip or quick side dish since then! Original recipe posted in Veganomicon by Isa Chandra Moskowitz (a must have vegan cookbook) Ingredients: 1 pound carrots, washed and cut into small chunks 1/4 cup unsalted raw or roasted sunflower…
Homemade Flatbread
I use these flat breads like a wrap or tortilla. They are thick and tender and hold sautéed veggies really well. Spice or season with herbs to go with curries and soups. Ingredients: 2 cups all purpose flour 1 1/2 tsp. baking powder 1 tsp. salt 2 tsp. vegetable oil 3/4 cup warm water Directions: Combine the flour,…
Savory Amaranth Fritters
This season I’m working on a recipe series using Bob’s Red Mill Grains of Discovery. You can watch the video of Bob taking you around the World to take a peek at 9 of the most ancient grains. Each bag of Amaranth, Chia, Quinoa, Teff, Sorghum, Millet, Kamut and Farro has the history of the…
Herb Crusted Tempeh
This recipe was originally used for cornmeal crusted mushroom but has since become a favorite using tempeh or tofu. Perfect alone with vegan tartar sauce or over steamed veggies and grains. Ingredients: 1/2 cup cornmeal 1/2 cup brown rice flour (Bob’s Red Mill is fantastic) 1/4 cup black sesame seeds 1 1/2 tsp paprika 1/2 tsp cayenne…
Vegan Cheese Fondue
This was the highlight experiment for New Years Eve this year. Served up with some fresh veggies and bread, it’s sure to be a party favorite this year! Ingredients: 1 cup white wine 2 cups water 1/2-3/4 cup nutritional yeast flakes 1/3 cup quick-cooking rolled oats 1/4 cup tahini 4 tbsp arrowroot or cornstarch 2…
Cornmeal Crusted Oyster Mushrooms
This recipe comes from “The Artful Vegan” cookbook, inspired by the chefs at the Millennium Restaurant in San Francisco. It’s quickly become a favorite. I’ve also used this same cornmeal crust on tofu and served it as “fish-taco style tofu” and it comes out delicious! Try it with cauliflower too. Ingredients: 1/2 cup cornmeal 1/2…
Kale Chips
MMmmmmm! Kale! Not everyone loves kale like I do, but this recipe may convince even the most skeptical to give it a try. Loaded with nutritional goodness, there are many kinds of kale to try: http://en.wikipedia.org/wiki/Kale Try kale chips and snack away with wild abandon, knowing you’re eating something good for you! I have been…
White Bean Aioli
This is one of the foods that I will make for a party appetizer, afternoon snack or part of (ok, the whole part) a lazy dinner! A simple and delicious protein source too. It’s best to make some homemade sourdough (rosemary is extra tasty) bread or pick up some as fresh as possible. GF breads…
Guacamame
It’s a dip or spread with lots of protein, low carbs and super tasty! Ingredients: 1 Cup fresh or frozen shelled edamame, cooked 1 ripe avocado, pitted and peeled 1 can (4oz) chopped green chiles, drained 2 teaspoons fresh lime juice 1 Tbsp finely chopped onion 1-2 cloves diced garlic 1/2 tsp ground cumin salt…
the vegan delicious 