Savor and Flavor
Nachos grandes are great as an appetizer, snack, or a simple accompaniment to salads and grain dishes. Use natural, stone-ground tortilla chips. Adapted from The Vegetarian 5-Ingredient Gourmet.
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The tradition of Spanish tapas is such a fun way to eat—bite-sized morsels of tasty food that just happen to taste great with Spanish wines. These fritters are flecked with spinach and when you dip them in a roasty romesco sauce, you can’t go wrong. Recipe and photo from Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious by Robin Asbell. Read More→
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These meatballs are flavorful and replicate a traditional meatball quite nicely, but without the heaviness that comes from the meat. You get a nice punch of protein from the walnuts and immune-boosting benefits from the mushrooms, onions, garlic and parsley. You can throw these into a typical tomato sauce and serve over pasta or as a side dish with your favorite gravy. Recipe reprinted with permission from Kicking Cancer in the Kitchen by Annette Ramke & Kendall Scott (© 2012 Running Press, a member of the Perseus Books Group). Read More→
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While some savor the powerful flavor of the classic basil and walnut or pine nut pesto, others find it overpowering. I like to think of this pesto as a mellower alternative. Read More→ Print This Post
This spread is the perfect combination of salty and flavorful. Contributed by Kim Lutz, from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes (Sterling, ©2011). Read More→
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This sweet treat makes a great holiday gift or party favor. They look pretty in clear bags tied with a ribbon. Contributed by Kim Lutz, from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes(Sterling, ©2011). Read More→
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These were, and still may be, my kids’ favorite homemade snack, even though they are quite grown up now! A combination of nut butter, chocolate, raisins, and hempseed or wheat germ adds up to a high-protein snack for kids, teens, and adults alike. Read More→
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There are suddenly lots of recipes for cheese-like slices and dips made from raw cashews. I have nothing against raw cashews (well, other than their calories) — but I thought I’d take the concept in a different direction by using chickpeas, which are cheaper and contain far less fat, ounce for ounce. Though this doesn’t really taste like cheese, it’s quite tasty and filled with nourishing ingredients, including hemp seeds for those valuable Omega-3 fatty acids, and nutritional yeast for highly usable vitamin B-12. Hemp seeds, nutritional yeast (I like Red Star), and agar flakes, which is what makes these wedges sliceable, can all be found at natural foods stores. Read More→
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