Savor and Flavor

Green Bean Fries

Green bean fries with ranch dressing

Green bean fries are a less starchy but equally fun and tasty alternative to potato fries. Using fresh slender green beans in season is the way to go, even though trimming them is a bit of work. Off season, use partially thawed whole baby green beans. These are tasty with our dairy-free ranch dressing, but they’re good on their own, too. Use as a snack, appetizer, or side dish. Photos by Evan Atlas.
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Vegan Ranch Dressing or Dip

Vegan ranch dressing with raw veggies

Ranch dressing is challenging to find ready-made in a dairy-free vegan version, so this simple and versatile recipe comes to the rescue. As a dip, this is great with raw veggies; as a dressing, use on green salads, slaws, pasta salads, and potato salads. Photos by Evan Atlas. more→

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White Bean and Rosemary Dip

White Bean & Rosemary Dip_1 horizontal

A light and rustic dip that easily accompanies any meal, serve this creamy concoction with whole-grain bread, crudités, or whole-wheat pitas or as a sandwich spread. Recipe from The Vegiterranean Diet: The New and Improved Mediterranean Eating Plan — with Deliciously Satisfying Vegan Recipes for Optimal Health*  by Julianna Hever © 2014 Da Capo Lifelong Book, reprinted by permission. Photos by Nicole Axeworthy. more→

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12 Easy and Fun Vegan Superbowl Snacks

Mushroom and bell pepper vegan quesadillas

Here are 12 easy and fun vegan snacks for your Super Bowl gathering, starting with Mushroom and Bell Pepper Vegan Quesadillas. These make a great snack served simply with salsa and can also accompany well-seasoned chili.  more→

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Fully Loaded Vegan Nachos

Fully Loaded Vegan Nachos

Here are some super-tasty nachos that can be made with pantry and refrigerator staples in a matter of minutes. Nachos are fun fare no matter what, whether as a snack for a small party, or even as an emergency dinner. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. © 2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. more→

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Potato & Pea Samosa Cakes with Tamarind Sauce

Pototo & Pea Samosa Cakes with Tamarind Sauce from But I Could Never Go Vegan.

Samosas are a traditional savory Indian pastry, usually stuffed with spiced potatoes and other vegetables. These cakes are basically samosa filling without the pastry. The tart and sassy tamarind sauce makes the perfect accompaniment. The patties would be well received as finger food or as a side, but you could also pile four or five (or nine) on your plate for an unforgettable main course. Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner,* copyright © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. more→

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8 Easy, Amazing Vegan Appetizers -VegKitchen’s Favorites

Smoky vegan cheddar cheez recipe

For winter gatherings, my favorite food theme for entertaining is a delicious vegan appetizer buffet with wine, cocktails, and/or mocktails. After that, who needs dinner? You can then skip to coffee/tea and light desserts. Here are 8 tasty dips and finger foods, our absolute favorites from VegKitchen’s vast array of Vegan Appetizer Recipes. Choose 5 or 6 of these and serve with your favorite beverages. Above, Smoky Vegan Cheddar Cheez. You’ll find the way to the recipe with the 4th link below, along with its spreadable version. Photo above by Hannah Kaminsky. more→

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Steel-Cut Oat Sausage Crumbles

Vegan sausage crumbles

This is one of my favorite staples and I keep some in the freezer all the time for last minute pizzas.  The spices give these vegan crumbles a traditional Italian sausage flavor. The oats give it a chewy texture and the spices even turn the oats the color of sausage. Its at home on a pizza or sprinkled over biscuits and gravy. This is gluten-free, soy-free, oil-free. From OATrageous Oatmeals by Kathy Hester; photos by Kate Lewis. Reprinted with permission of Page Street Publishing, ©2014. more→

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