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Vegan Snacks and Dips

Grilled Red Pepper Hummus

What’s great about this Grilled Red Pepper Hummus is that it can be prepared in many ways! Make the basic recipe, then add the flavor you want.

Grilled Red Pepper Hummus
Serves: 6-8
 
Ingredients
  • 1 (540 ml) can chickpeas, rinsed and drained
  • 2 tbsp fresh lemon juice
  • 2 tbsp tahini
  • 1 clove garlic, minced
  • ⅓ cup water
  • 1 tsp ground cumin
  • ½ cup grilled red peppers
  • salt and pepper
  • ⅓ cup olive oil
Instructions
  1. Place the chickpeas in the bowl of a food processor and mix for a few seconds. Add lemon, tahini, garlic, water, cumin, peppers, and seasonings.
  2. Mix, pouring in oil until the texture is smooth. Rectify the seasoning as needed.

 

Vegan Onion Marmalade (Savory Spread)

Vegan Onion Marmalade (Savory Spread)

This recipe for Vegan Onion Marmalade makes a tasty savory mixture that you can spread over all your dishes—well, almost all!

 

Vegan Onion Marmalade (Savory Spread)
Serves: 4
 
Ingredients
  • 4 onions, finely sliced
  • ⅓ cup vegan butter
  • ½ cup sugar
  • ¼ cup balsamic vinegar
  • salt and pepper, to taste
Instructions
  1. In a saucepan, soften the onions in the butter over high heat for about 10 minutes. Add the sugar and vinegar. Cook for 10 minutes.
  2. Reduce the heat to very low heat and continue cooking for about 30 minutes, stirring occasionally. Season with salt and pepper.

 

Date and Almond Energy Bites

Date and Almond Energy Bites

These Date and Almond Energy Bites are the perfect snack or as a summer time treat. This recipe for energy balls really easy, filled with tasty ingredients that don’t need any cooking!

 

 

Date and Almond Energy Bites
Serves: 12
 
Ingredients
  • 1 cup dates, pitted and cut into pieces
  • 1 cup flaked almonds
  • ½ cup chopped almonds
  • 1 tbsp cacao
  • ½ cup vanilla
  • 2 tbsp hemp seeds
Instructions
  1. Pour all the ingredients into the food processor and blend for about 2 minutes.
  2. Squeeze the mixture well and form into balls.
  3. Place in the fridge or the freezer, depending on the stiffness you prefer.

 

Spicy Avocado Edamame Dip

Spicy Avocado Edamame Dip

This Spicy Avocado Edamame Dip has three times less fat and is almost twice as rich in protein than your typical spinach artichoke dip recipe. This dip has a perfect texture and it’s so delicious!

Spicy Avocado Edamame Dip
Serves: 4
 
Ingredients
  • 1 cup frozen edamame, unthawed
  • 3 tbsp water
  • 2 cloves garlic, peeled and crushed
  • 1 cup fresh cilantro
  • 1 ripe avocado
  • juice of 1 lemon
  • ¼ cup plant base plain yogurt
  • ½ tsp Tabasco Chipotle Hot Sauce
  • salt and pepper
Instructions
  1. Place the edamame and water in a microwaveable bowl. Cover with plastic wrap and cook for 2 or 3 minutes at maximum power or until edamame is tender. Drain well.
  2. Blend the edamame, garlic, and cilantro in a food processor until smooth.
  3. Scrape the edges of the container with a rubber spatula and add the avocado, lemon juice, yogurt, and hot sauce. Salt and pepper generously.
  4. Mix again until a smooth texture is obtained.

 

Seasoned Edamame Appetizer

Seasoned Edamame Appetizer

Edamame, the fresh soy bean, is consumed as a vegetable, but has all the nutritional attributes of legumes. Make them into a simple appetizer with this quick recipe. Its fresh taste, reminiscent of snow peas, will seduce you for sure!

Seasoned Edamame Appetizer
Serves: 6
 
Ingredients
  • 1 tsp sea salt
  • 1 bag (500g) edamame
  • 1 tsp ginger powder
  • 1 lime
Instructions
  1. In a saucepan, bring water to a boil. Add salt and cook the edamame for 3 minutes.
  2. Drain and dry the edamame and place in a large bowl.
  3. Add the ginger and the zest of the lime.
  4. Serve as an appetizer.

 

Roasted Chestnuts

How to roast chestnuts

The chestnut vendor offering hot, charcoal-roasted chestnuts on the streets of many cities symbolizes the coming of winter. This seasonal treat can be enjoyed by a cozy fire at home as well. Chestnuts can be roasted in a popcorn basket over an open fire, in a shallow baking dish inside the oven, or in a skillet on top of the range. Recipe contributed by Nikki and David Goldbeck, from American Wholefoods Cuisine.The first method is preferred, for the charred, crunchy portions that result from the uneven cooking are really part of the appeal. Continue Reading…

Edamame Hummus with Coriander

Hummus is traditionally prepared with chickpeas, however this hummus is prepared with edamame beans. Serve hummus with grilled pitas, tortilla chips, or raw vegetables.

Edamame Hummus with Coriander
Serves: 2 cups
 
Ingredients
  • 1 bag (375 g) shelled edamame beans
  • 2 cloves garlic, minced
  • ½ cup tahini
  • ½ cup water
  • ½ cup chopped fresh cilantro
  • ¼ cup lemon juice
  • 3 tsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp sesame seed
Instructions
  1. Place the edamame beans in a saucepan with enough salted water to cover them. Boil over medium-low heat and cook until tender, about 5 minutes.
  2. Purée garlic with food processor. Add cooked beans, tahini, water, coriander, lemon juice, olive oil, and salt until the texture is smooth.
  3. Sprinkle with sesame seeds.

 

Zucchini Fritters

These zucchini fritters are crispy on the outside and soft on the inside. Healthy and easy to make, these are a great way to make your kids eat plenty of vegetables.

They’re perfect for a quick meal or to take away in your lunch box. You can also serve these fritters with cashew cream cheese—the combination is so delicious!

Zucchini Fritters
Serves: 8-10
 
Ingredients
  • 2 zucchinis
  • 1 clove of garlic
  • 2 flax eggs*
  • 1 cup flour
  • 3 tbsp. herbs
  • Pepper
  • Salt
  • 4 tbsp. olive oil
Instructions
  1. Peel and grate zucchini.
  2. Put them in a colander, sprinkle with salt, and let them sit for 1 hour.
  3. Rinse well and dry in a towel—squeeze very hard!
  4. In a bowl, add flour, flax eggs, herbs, minced garlic, pepper, and salt to the zucchini. Mix well. If the consistency is very liquid, add a little flour.
  5. Heat 4 tablespoons of olive oil in a pan.
  6. When the pan is hot, arrange a tablespoon of the zucchini preparation.
  7. Brown for 3 minutes then turn regularly until the patties are golden brown. Add a few spoons of water to the pan if needed.
  8. Serve hot.
Notes
Flax Egg:

Ingredients

1 tsp. ground flaxseed
2 tbsp. water

Instructions

Mix and allow to swell for 5 minutes.

 

Vegan Cream Cheese

Have you ever tried vegetable cheese? It’s delicious and easy to prepare. It’s also healthy and nutritious!

The cheese can be eaten right away, but its taste is refined over time. I suggest letting it rest for at least 8 hours.

Vegan Cream Cheese
Serves: 1 cup
 
Ingredients
  • 1 cup raw cashews (unsalted)
  • 2 tbsp. pressed lemon
  • 2 tbsp. apple vinegar
  • 3 tbsp. water
  • ½ tsp. garlic powder
  • ½ tsp. white pepper
  • ½ tsp. salt
Instructions
  1. Soak cashews in a bowl of water for at least 12 hours. The more they soak, the creamier the cheese will be.
  2. The next day, drain well.
  3. Pour all the ingredients into the blender and blend for a few minutes until you obtain a homogeneous, creamy preparation.
  4. Transfer the resulting preparation into a ramekin or a small glass bowl.
  5. Keep cheese in the fridge for about 8 hours before serving, so the flavor will develop.
  6. Like all cheeses, it is better at room temperature. Take cheese out of the fridge a little before eating.

 

Apples and Cinnamon Chia Pudding

The taste of the Chia Seeds is neutral—no particular taste—which makes the recipe possibilities infinite! Chia can also be used to thicken a drink, a smoothie, or a dessert. Here, I propose a kind of chia pudding—very interesting for breakfast or a snack.  It’s a raw and healthy recipe with a touch of the season from the apples and cinnamon.

Apples and Cinnamon Chia Pudding
Serves: 1-2
 
Ingredients
  • 1 cup of coconut milk
  • 5 tablespoons chia seeds
  • 1 cup apples, diced
  • Juice and grated rind of a lemon
  • 1 tablespoon agave syrup
  • 1 teaspoon cinnamon
Instructions
  1. The day before, mix the chia seeds, coconut milk, agave syrup, and lemon juice in a container.
  2. Cover the container and store in the refrigerator.
  3. The next day, peel and cut apples into small cubes.
  4. Cook the apples with ¼ cup water for 10 minutes, until you obtain a sauce.
  5. Add chia-coconut milk preparation to a small container.
  6. Place the apples sauce on top of the mixture.
  7. Sprinkle with cinnamon and grated lemon zest.

 

Flavored Popcorn Recipes and Ideas

Caramel popcorn

Here are flavoring ideas for embellishing freshly made popcorn. These recipes make enough to flavor a 10-cup batch (from about 1/2 cup kernels). If you air-pop or use fat-free microwave popcorn, you might like to drizzle 2 tablespoons or so of melted Earth Balance or coconut oil into the popcorn just before adding the seasonings. My favorite way to pop corn is in an Old Fashioned Popcorn Popper like the one made by Jacob Bromwell. Very low-tech, but it seems to bring out the best flavor from the popcorn. I like to start with 2 tablespoons or so safflower or organic virgin coconut oil per 1/2 cup of kernels. Continue Reading…

Baked Falafel

One bite of this baked falafel and you will be seduced for sure! Its secrets lie in its “perfume” (using different herbs), and in the use of a good cooking olive oil.

These falafels are a very practical treat for a light meal, a weekday dinner, or even a buffet. They immediately became one of my favorites and I think they will become yours too!

Preparation time: 15 min

Cooking time: 15 to 20 minutes

Servings: 4

Ingredients

  • 1 can chickpeas
  • ¼ cup flour
  • the zest of a lemon
  • 1 teaspoon coriander
  • 1 teaspoon parsley
  • 1 teaspoon mint
  • 1 teaspoon tahini
  • salt
  • pepper
  • extra virgin olive oil

Preparation

  1. Preheat oven to 375 ° F.
  2. Line a baking sheet with parchment paper.
  3. Place the chickpeas in the blender bowl with the herbs and start blending. Then add lemon zest, tahini, salt, pepper, and flour. Continue mixing until you have a fairly homogeneous dough.
  4. Pour everything onto a plate or into a salad bowl and use wet hands to make patties. Lay them on the baking sheet as you go. Season with salt, drizzle with olive oil and bake for 15 to 20 minutes until it forms a crust and the falafels are slightly dry. If needed, you can turn them halfway through cooking.
  5. Serve hot or warm with hummus, herbs, and lemon.

Vegan Jackfruit Crab Dip

Vegan jackfruit crab dip

This vegan crab dip, made with jackfruit, is so creamy and mild in flavor, perfect for spreading on crackers or for dipping with your favorite veggies. Our vegan version is every bit as good as the conventional version. Shredded young jackfruit is surprisingly similar in texture to crab, and the flavors of the Dijon, Old Bay seasoning and the other spices are spot on.

In case you’re not familiar with Old Bay seasoning, let us acquaint you. Old Bay is a fragrant mix of spices, such as celery salt, mace, cloves, ginger, cardamom, and more. It’s what gives most crab cakes their flavor, and it’s what brings this crab dip to life. Continue Reading…

NYC-Style Street-Cart Pretzels

NYC-Style street-cart pretzels recipe

Soft street-cart pretzels have been sold on the streets of New York City since at least the 1820s, and now, here’s a recipe you can make at home. Today, they’re still sold from ubiquitous metal carts found all over Manhattan and always offered with mustard. From NYC Vegan: Iconic Recipes for a Taste of the Big Apple, copyright © 2017 by Michael Suchman and Ethan Ciment. Photos by Jackie Sobon. Used by permission. Continue Reading…

Vegan Recipes by VegKitchen logo
Vegan recipes by VegKitchen