Savor and Flavor

Chickpea, Avocado, and Spinach Spread

Chickpea, Spinach, and Avocado Spread

If you’re looking for an easy, healthy, and yummy spread for fresh bread, crackers, or tortilla chips, you’re in luck. This one combines tasty chickpeas with smooth avocado, and boosted with a good dose of baby spinach or arugula. Spread it on toast any time of day — even for breakfast, or scoop a little of the soft center from a fresh crusty baguette. It’s as good for everyday lunches as it is as a special occasion dip or spread. Makes about 2 cups. Photos by Evan Atlas. more→

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Salsa Fresca with Lots of Variations

Salsa Fresca with Peaches

When tomatoes are at their best, it’s well worth making salsa at home, rather than buying it in jars. This is a simple and delicious appetizer to serve with tortilla chips. This makes about 1 1/2 cups. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Evan Atlas. more→

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Crispy Polenta Fries

Polenta Fries recipe

Making these addictive fries using polenta (cooked cornmeal) is super easy. You need to plan ahead to allow the cooked polenta to completely solidify in the fridge — a few hours or overnight. Use as an appetizer or side dish. Polenta is completely gluten-free, and though it’s a traditional Italian food, it goes with any kind of meal. Thanks to Colavita for the quick-cooking, super-smooth Instant Polenta used in this recipe, as well as the fruity olive oil and hot pepper spread we used to embellish the fries. Photos by Evan Atlas. more→

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Hoisin-Glazed Eggplant

Hoisin eggplan

Here’s a simple way to prepare the abundance of Japanese eggplants or the mini eggplants of summer. The hoisin marinade cooks into these small eggplants and makes them irresistible! Serve with a cold Asian-style noodle dish and a simple tofu dish for a delicious warm-weather meal. Or, serve on its own as an appetizer or first course. Photos by Rachael Braun. more→

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Sophisticated Summer Rolls

Sophisticated Summer Rolls cropped

These summer rolls look fancy and sophisticated, but they’re so easy to make. Just stop, drop, and roll! A great appetizer or light meal for one, or make more for a crowd.Recipe from Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season  © 2015 by Rebecca Leffler. Photos by Sandra Mahut. Reprinted by permission of the publisher, The Experiment. more→

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Chocolate Almond Spread

Chocolate Almond Spread

Move over hazelnuts! Almonds are equally delicious when paired with chocolate. By simply blending almond flour, cacao powder, and agave nectar, you can create a rich and luscious spread that rivals the popular stuff in a jar. Use this as a topping for toast, layer it with sliced fruit on sandwiches, add it to your favorite sweet recipes, or smear it on sliced bananas or apples. Of course, you can also just lick it directly off a spoon. This makes about 1 cup.from Almond Flour: The High Protein, Gluten-Free Choice for Baking and Cooking by Beverly Lynn Bennett, (© 2016 Book Publishing Company, reprinted by permission) Photos by Evan Atlas. more→

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Stovetop Herb Popcorn

Stovetop Herb Popcorn cropped

When did we all fall under the spell of microwave popcorn? Make your own, because it’s cheaper and better for you. Afraid you’ll burn it? You already burn it in the microwave, so you really have nothing to lose. This makes about 8 cups of popcorn. Reprinted from Thug Kitchen  © 2014 by Thug Kitchen, LLC, by permission of Rodale Books. more→

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Deviled Chickpea Bites

Deviled Chickpea Bites by Thug Kitchen

You’re not still messing around with deviled eggs, are you? Try these delicious deviled chickpea bites and bring your buffet table into the twenty-first century. This makes about 18 bites, enough for 4 to 6 people. Reprinted from Thug Kitchen Party Grub by Thug Kitchen, © 2015 by Thug Kitchen, LLC. By permission of Rodale Books.  more→

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