Savor and Flavor
When tomatoes are at their peak of flavor and abundance, this is a great sauce to make. I’m quite on board with prepared, organic marinara sauces in general, but there’s really no comparison with making it from scratch with ripe tomatoes. Do this at leisure, as the process takes at least an hour. If you do any home canning, consider at least doubling this recipe and putting a few jars by for the winter! This sauce is perfect for pasta and pizza. more→
Nachos 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. Photos by Rachael Braun.
Homemade applesauce is the perfect thing to make after you’ve gone apple-picking, or to celebrate the first crop of apples at local farmers’ markets. Kids of all ages will love this. Please, use organic apples! This freezes well. I suggest freezing it in 1-cup capacity BPA-free plastic storage containers. Serve on its own or in recipes calling for applesauce. more→
This basic marinade is excellent for grilling vegetables. The tang of lemon juice balances the fruity taste of the olive oil. more→
An eggplant lover’s delight, baba ghanouj is a classic Middle Eastern spread meant to be scooped up on wedges of pita bread. It’s also good as a dip for raw veggies.
A delicious starter to any meal when served with crisp vegetables
or small bites of bread, this tapenade features some of the finest flavors in European cuisine. Use as a mix-in to stews and pasta dishes for a ton of added flavor with very little effort. Recipe and photo contributed by Allyson Kramer, from Great Gluten-Free Vegan Eats Around the World* © 2013 Fair Winds Press, reprinted by permission. more→
Here’s something a little creamy, a little sweet, and easy to pair with nearly anything. Behold, shockingly simple, pretty, sumptuous sweet vegan ricotta. This spread pairs beautifully when slathered on crackers or toast, crowns fruit in a gorgeous way, adds oomph to baking recipes, and is a creamy, dreamy topping for oatmeal and granola. I like mine nestled between french toast and marmalade. more→
When author Brian Patton (aka The Sexy Vegan) began dating his soon-to-be wife, he offered to entertain her with Friday night happy hours at her apartment or his. After a long workweek, she was ready to kick back and enjoy a cocktail or glass of wine, and it was the perfect way to enjoy summer evenings. After a couple weeks, these evenings weren’t just for two because her friends begged for invitations after hearing rave reviews of Brian’s delicious tapas and appetizers.
This Little Macs recipe is from the book’s The Happiest Meal Happy Hour Menu that also includes a recipe for Baked Sweet Potato “Fries” with Adobo Dipping Sauce. Excerpted with permission from The Sexy Vegan’s Happy Hour at Home* ©2013 by Brian Patton. Published with permission of New World Library. more→