Savor and Flavor
This sauce is sensational over grilled seitan or vegetables, on potatoes, or as a dip for fried foods. It also peps up sandwiches when used as a spread. Contributed by Tamasin Noyes, from Grills Gone Vegan, © 2013, Book Publishing Company. Reprinted by permission. Read More→
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This cashew-based dairy-free vegan cheese-y sauce is quick,easy, and rich-tasting. Make your own vegan cheese, yogurt, mayo and margarine! Cheaper and much tastier than store-bought, this e-book brings you the best 12 recipes for dairy alternatives from The Recipe Renovator blog. Complete with an ingredient list, quick recipes, and a more complex artisan vegan cheese, this will get you started making your own cheese and dairy substitutes today. Whether you are a vegan for ethical reasons, have gone plant-based for health reasons, are lactose-intolerant, or just want to eat fewer animal products, this book will give you everything you need to create your own “dairy case” at home. Recipe and photo from Twelve Terrific Dairy Substitutes: Vegan and Gluten-Free by Stephanie Weaver, © 2013. Used with permission. Read More→
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These nuggets are the perfect snack to serve at any casual occasion — a big game, movie night, or an evening with friends. This recipe takes some extra steps to prepare, so plan ahead. Recipe and photo from Teen Cuisine: New Vegetarian by Chef Matthew Locricchio. Read More→
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This simple, basil-scented dressing of salsa and olive oil can be made in no time flat and offers an offbeat alternative for jazzing up green salads. Read More→
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This takes about 10 minutes to prepare and makes a wonderful appetizer. You can use either fried or roasted peanuts: both are delicious, differing mainly in the mouthfeel of the moist or crunchy nuts. Reprinted from Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop. Copyright © 2012 by Fuchsia Dunlop. Photographs copyright © 2012 by Chris Terry. With the permission of the publisher, W.W. Norton & Company. All rights reserved.
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The better the strawberries, the better the guacamole. That’s why I make this guacamole only during the few weeks when our local strawberries are in season. Habaneros, while very spicy, are jam-packed with flavor; use the quantity that’s right for you. You may want to wear gloves while working with the habanero, to avoid painful experiences when inadvertently touching tender parts of your anatomy. Recipe from Frontera: Margaritas, Guacamoles, and Snacks by Rick Bayless with Deanna Groen Bayless. Read More→
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Cook’s Note: I’ve made this guacamole with and without the almond butter, and while it’s really tasty without, the almond butter infuses every bite with a rich nuttiness that I love.
Ideas for Serving: This is an impressive chip-dip guacamole for winter, when both avocados and grapefruit are at their peak. Its citrusy lightness goes well with raw vegetable “chips”—think jícama, sunchoke, small Japanese white turnip. But don’t overlook this guacamole as part of a light entrée or first course: spoon the guacamole into leaves of endive, romaine hearts or Little Gem lettuce. Recipe from Frontera: Margaritas, Guacamoles, and Snacks by Rick Bayless with Deanna Groen Bayless. Read More→
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If your meal needs just a little extra something in the protein department, but not necessarily a filling main dish, this is a nice choice. It also works well as an appetizer. These fries can be a bit addictive, so you may want to double the recipe if serving hungry tempeh fans. Adapted from Vegan Express. Read More→
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