Inspiring Ideas for Plant Based Eating
This recipe is an adaptation of a number of recipes which are similar. This is a very loose recipe, as I was getting ready to host a party when I made two different batches. The key to good flax crackers is to be sure to add some salt or seasoning as the flax has its own flavor. Make sure that the crackers are very dry
Fresh shelling beans or “shellies” such as black-eyed peas, crowder peas, and butter beans can be hard to come by. Shelling beans have edible seeds, but the pods must be removed which can be a cumbersome and time-consuming task. Many farmers prefer to let the beans dry before harvesting because the beans are easier to remove from the pods and they are a shelf-stable crop
Even though the weather is still less than ideal in some parts of the US and elsewhere, outdoor grilling season is upon us. As summer rolls in, so do the invitations to picnics, pool parties, and myriad outdoor gatherings. None of those outings ever seem complete unless we fire up the grill and load the table with summer favorites like pasta salad, potato salad, and
There’s nothing like having a little something to start off a meal and keep hunger at bay while the rest of the food is cooking. Here is a list of some of my favorite vegan holiday appetizers that you can find on my blog. These recipes are uncomplicated and a healthy way to start your holiday meal. Vegan Holiday Appetizers: Stuffed Shiitake Mushrooms Herbed Polenta
Laura Theodore, the creator of the Jazzy Vegetarian, came out with the Vegan-Ease book last year. She’s had a television show and this recipe is featured on Season 5 on Create TV. Way to go Laura. If you have been following what I do, you know that I recently got introduced to a new-to-me avocado the Gillogly. It might look strange and somewhat obscene but
Every once in a while a recipe that I have loved in the past comes back to me in an unexpected way. This is what happened with this recipe that Sally Weigold Charette posted on Facebook. Here is what she said: I test-drove these Herbed Polenta bites at my writing group last night. They were a hit, so I’m going to take them to Thanksgiving
This is one of my older recipes when I used meat substitutes. If you no longer use them either, I’d suggest making a spiced up quinoa stuffing and using that instead. These will be equally as delicious. If you are cooking for real “meat eaters”, stick with using the “sausage” type stuffing so that they feel more at home. Stuffed Shiitake Mushrooms Save Print
Polenta Triangles with Roasted Red Pepper Relish Makes enough for 8-10 people as an appetizer I have made this recipe for many years, always to rave reviews. You have to plan to make the polenta in advance since it needs to cool and set up. I’ve made the relish without the polenta but I think that they taste great together. If you end up with
Roasted Red Pepper Hummus Makes 2 cups or will serve 6 as an appetizer This is good served with warmed pita bread triangles or vegetables. Sometimes I put it in pita bread with salad and eat it for a sandwich. Using canned beans makes it truly a cinch. 2-3 cloves garlic 1 1/2 cups cooked garbanzo beans, you may use canned 1 red pepper roasted,
