Savor and Flavor
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→
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→
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→
Black Bean Nachos Grandes are great as an appetizer, a light meal, or a simple accompaniment to salads and grain dishes. Use natural stone-ground organic tortilla chips for best results. Delicious served with your favorite salsa and, if you’d like, some guacamole. Photos by Evan Atlas. more→
There is only one thing that is better than creamy avocado on toast, and that’s creamy avocado on toast with just a teeny touch of buttery coconut oil. And there’s only one thing better than THAT . . . which, my friend, is this recipe. While it is pretty epic fare for entertaining, you can also prepare it family-style if you slather the whole piece of toast with avocado goodness (transforming it into the best-ever half-sandwich), instead of quartering it into bite-size pieces. This makes 16 crostini. Reprinted with permission from Superfood Snacks © 2015 by Julie Morris, Sterling Publishing Co., Inc. Photos by Oliver Barth. more→
Salad dressing can get a little tricky when you’re vegan. Most are made out of oils and vinegars. But if you want a hearty, creamy dressing, many have mayonnaise in them. Luckily, it’s easy to get a creamy, vegan salad dressing by using ingredients like vegan mayonnaise, hummus or even nuts like cashews. Below are some of the top creamy vegan salad dressing recipes.
If you want to make a creamy salad dressing, you’ll probably be craving that staple ranch pretty quick. This vegan recipe calls for just vegan mayo, the juice of one small lemon and your favorite herbs or spices to taste. Some examples include dill, parsley, chives, garlic powder or onion powder.
There’s nothing quite like a thick Catalina dressing. You can make this from ketchup, olive oil, apple cider vinegar, dry mustard, onion powder and chili powder. You just shake them together very well in a covered jar.
You can also make a tasty Caesar salad using this recipe. It calls for plain hummus to keep it thick. Mustard, lemon juice, lemon zest, capers and garlic add kick to this dressing.
Creamy vegan dressing
This dressing tends to defy classification. It’s just listed as “crazy good creamy salad dressing.” It contains cashews, olive oil, garlic and onion powder, to name a few ingredients, all blended together.
Lemon cashew dressing
This recipe gets its creaminess from blenderized cashews. Other ingredients include extra virgin olive oil, garlic, Celtic sea salt and lemon juice. The whole thing gets blended for a creamy consistency that looks sort of like milk.
Cucumber tahini salad dressing
If you love the sesame taste of tahini, you’ll love this recipe. It calls for five tablespoons of raw tahini, along with cucumbers, lemon juice, garlic and cumin. This one you also blend until completely smooth and creamy.
If you love the zesty taste of pepper, give this dressing recipe a try. Soy milk keeps it creamy, yet vegan. The recipe calls for pink peppercorns, black pepper and white pepper. Ingredients like onion powder and garlic add a further kick. White balsamic vinegar also keeps it more on the lighter side of dressings.
Loving coffee too much? Or is there any such thing as loving it too much? Here are new and interesting recipes for coffee beverages that bracing and delicious and that you can make at home for a fraction of how much you’ll pay at cafés.. Enjoy your coffee with a twist by exploring the following recipes more→
Since hummus and crackers are a flavor match made in heaven, why shouldn’t they be fused into a single delicious snack? These hummus crackers are good enough to eat on their own but also great with any number of dips. Feel free to use your favorite flavor of hummus. These crackers come together very quickly. This recipe makes 36 to 48 crackers, depending on how you measure and cut. Double the hummus flavor by serving with hummus, or serve with your favorite spread. They’re good plain, too! Recipe and photos contributed by Hannah Kaminsky. more→