Savor and Flavor
I don’t like to think of myself as a hoarder of jams, but rather a collector or a connoisseur, though my husband may disagree. One of the varieties I tend to stockpile is a fig jam. I adore the flavor, the little crunchy seeds — everything about it. So of course when I was blessed with a large shipment of fresh figs, I immediately set about making jam. You can use any fig variety, but Calimyrnas are particularly good; the green flesh becomes golden when cooked. This jam is delicious on toast and muffins. Recipe and photo contributed from Eating In Color: Delicious, Healthy Recipes for You and Your Family* ©2014 by Frances Largeman-Roth.
This creamy dressing, made with omega-rich hemp seeds and fragrant cilantro and mint, is an excellent choice for green salads, steamed vegetables, and pasta salads. Recipe contributed by Leslie Cerier. Photo by Tracey Eller. more→
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. Photos by Hannah Kaminsky. more→
You can make this vegan cheese-y appetizer as a spread in no time, or let it set up into slices. I like it both ways and hope that you will, too. This is good with sliced fresh baguette, or serve it with whole-grain or gluten-free crackers or crispbreads. It’s also quite nice served with chunks of red bell pepper and peeled celery cut into short sections. Grapes served in small bunches on the side add a nice flavor balance. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Hannah Kaminsky. more→
This bright green dip of sweet peas, parsley, and luscious pistachios is great served with brightly colored vegetables—baby carrots, sliced red bell peppers, rounds of yellow squash, and thin wedges of raw sweet potato. You can also add fresh or crisp breads or stone-ground tortilla chips to the mix. This might well become your go-to as a tasty snack or appetizer. Photos by Hannah Kaminsky of Bittersweet. more→
If you like mushrooms, you’ll enjoy this simple vegan gravy, which is great over seitan, tofu, brown rice or other cooked grains, veggie burgers, and best of all, mashed or smashed potatoes. In other words, this makes comfort dishes even more comforting. Photos by Hannah Kaminsky of Bittersweet. more→
Hot artichoke dips are classic appetizer offerings, but they’re rarely vegan. This one is, and it’s every bit as luscious as the dairy version. Serve with crispbreads, baby carrots, spoon-sized chunks of red bell pepper, and Belgian endive leaves. Photos by Susan Voisin. Adapted from Vegan Holiday Kitchen. more→
This sweet and savory jewel-tone red onion jam, which can be made a day or several days ahead. This is what you want to serve with Chickpea-Zucchini Farinata. It’s also good with flatbread, dolloped on grain dishes, and with fresh, ripe tomatoes.