Savor and Flavor
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.
One of the trendiest and most popular things to do with kale is to transform it into crispy chips for snacking. Though I’m more partial to raw kale salad, kale chips enthusiasts report that once these are out of the oven, they’re instantly devoured by snackers of all ages. more→
Sometimes you need a quick and dip for a party or as an easy appetizer. This is simple to make, but dressed up with a little rum in the beans, some chile in the vegan sour cream, and topped with multicolored heirloom tomatoes, it makes an appealing presentation. Recipe and photo from The Great Vegan Bean Book* by Kathy Hester ©2013, Four Winds Press. Photo by Renée Comet. Reprinted by permission. more→
You’ve likely come across tamari almonds; they’re deliciously addictive, but also loaded with fat and calories. Tamari chickpeas sounds almost like a mixed metaphor—combining Mediterranean and Asian flavors, but it works! Consider this — a half cup of almonds has about 415 calories and 35 grams of fat. Chickpeas, on the other hand, have only 143 calories in a half cup, and 1.37 grams of fat. This isn’t to say to avoid almonds; quite the contrary — you just need to use very judicious portions. Tamari chickpeas make a great snack, a nice protein boost for the dinner plate, and a delicious topping for salads and grain dishes.
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→