Quince paste (or Dulce de Membrillo) is a popular addition to a holiday platter of cheese and meats. It also can be used as a filling for small pastries, like hand pies, using a slice of quince paste and a dab of cream cheese, enclosed in puff pastry or pie pastry, and baked. INGREDIENTS: 3...Read More
This delicious vegan Lebanese spread can be enjoyed with pita bread, fresh vegetables, grilled or roasted veggies, or as a filling in sandwiches or wraps. INGREDIENTS: 1 large eggplant (be sure it’s not overly mature, which can be bitter) 1/4 cup tahini 3-4 tablespoons fresh lemon juice 2 garlic cloves 1/4 teaspoon salt, and more...Read More
This one-pot ratatouille recipe is a classic late summer vegetable ragout popular in Provence, France. Tomato, eggplant, zucchini, and bell peppers are simmered with aromatics until softened and cooked until juices become jammy. Serve with a loaf of crusty bread and a hearty glass of red wine. INGREDIENTS: 1 small onion, diced 1 bell pepper,...Read More
Dairy and gluten-free, these crispy almond crackers are very easy to make and quite tasty. Pair them with any savory dip of your choice INGREDIENTS: 2 cups blanched almond flour 1 ½ tablespoons olive oil 1 ½ tablespoons water 1 teaspoon coarse sea salt, divided Optional: 1/2 teaspoon of Italian herb blend or rosemary METHOD:...Read More
Reminiscent of pumpkin pie, this eggless vegan version of pumpkin bread is sweet, spicy, and extra moist. The flaked coconut adds a delightful texture and helps to keep the pumpkin bread moist. INGREDIENTS: 3 1/2 cups all-purpose flour 2 cups packed dark brown sugar 2/3 cup white sugar 2 cups pumpkin purée 1 cup vegetable...Read More
INGREDIENTS: 2 medium-sized bitter melon 1 teaspoon salt 1/2 cup chickpea flour 1 tablespoon rice flour 1 teaspoon red chili powder 1 teaspoon chaat masala Peanut or canola cooking oil to deep fry the chips Salt to taste METHOD: Wash the bitter melon and pat dry. Cut off the top and tail and then cut...Read More
Whether you call this recipe ‘lentil soup’ or ‘dahl,’ its appeal has no ethnic boundaries. Make a large batch of this soup to enjoy for dinner one night and then freeze* the rest for future lunches or dinners. Serve with a kale or microgreens salad for a powerful dose of nutrition! INGREDIENTS: 4 tablespoons olive...Read More
This tropical salsa is great with brie quesadillas, fried fish tacos, or serve with grilled swordfish or halibut. INGREDIENTS: 3 kiwi fruit, small dice 3 mangoes, peeled, cored, small dice 2 red bell peppers, small diced 2 bunches cilantro, chopped 2 serrano chilies, minced 1/4 cup olive oil 1/4 cup lime juice 1 tablespoon sugar...Read More
Save money and make your own flavored almonds! Serve these spicy almonds warm with your favorite icy-cold beer! INGREDIENTS: 1 tablespoon ground chipotle chili pepper 2 tablespoons sugar 1 teaspoon coarse salt 1 1/2 cups whole natural almonds 1 tablespoon almond oil METHOD: Stir together chipotle chili pepper, sugar, and salt in a small bowl,...Read More
