This Curry Popcorn and Nuts recipe makes a seasoned popcorn mixture that has a lingering bite. It makes a spicy “adult” snack that is great at parties. Recipe contributed by Nikki and David Goldbeck, from American Wholefoods Cuisine.* Visit the Goldbecks at HealthyHighways.com. Photos by Evan Atlas.
This tasty mix featuring pretzels, nuts, and dried cranberries in a sweet and savory glaze is an easy snack or appetizer to make for the winter holiday season. It’s also good for munching on while watching movies or sports. This recipe makes about 5 cups. Photos by Evan Atlas. Continue Reading…
Kind of a marriage of guacamole and hummus, and infused with a good amount of tender greens, this rich green dip makes a unique statement. The avocado and tahini in this recipe make it extra creamy. Serve dip with tortilla chips, fresh pita, pita chips, raw veggies, or a combination thereof. Photo by Susan Voisin, FatFree Vegan Kitchen.Recipe from Wild About Greens by Nava Atlas.
This dip recipe’s combination of silken tofu and sun-dried tomatoes makes a delicious appetizer when served with whole grain crackers and raw veggies. It’s also wonderful as a spread for sliced fresh baguette. Photos by Hannah Kaminsky.Continue Reading…
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!
Deliciously glazed and spiced nuts are a tasty finger food at special occasion, or as an everyday snack. Use any combination of your favorite nuts—peanuts, almonds, pecans, walnuts, macadamia nuts, cashews, etc. Continue Reading…
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…
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.
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…
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
1 can chickpeas
¼ cup flour
the zest of a lemon
1 teaspoon coriander
1 teaspoon parsley
1 teaspoon mint
1 teaspoon tahini
extra virgin olive oil
Preheat oven to 375 ° F.
Line a baking sheet with parchment paper.
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.
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.
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…