For the Super Bowl this year, AK really wanted a hot dog bar. We made some of the usual hot dog toppings (caramelized onions, pickled cabbage), but I was at Shoppers and red peppers were on sale 4 for $5, which is amazingly cheap at least in my area, so I wanted to do some…
Category Archives: vegan
Blueberry & Meyer Lemon Refrigerator Jam
I started experimenting with jam last winter when I started reading an awesome blog called Food in Jars. If you have any interest in canning, or just want to see some cool recipes, definitely check it out. Unfortunately I don’t really have space to actually can and store anything, so I stick with refrigerator jams.
Peach-Mango-Ginger Soup
I’m a big fan of cold fruit soups, but good fresh fruit isn’t really available in the winter. While frozen fruit will never be as good as fresh, flash frozen fruit is actually a pretty good substitute. I’ve done a lot of cold berry soups, so this time I opted for peach and mango, with…
Vegan Curry-Maple Roasted Nuts
I know I’ve posted a lot of roasted nut recipes, but hey, I like nuts :) This time I went sweet and spicy with curry, ginger, and maple. I chose to use half almonds and half cashews, but you could use any nut you want–macadamia, pecan, walnut, etc. These nuts aren’t too spicy, so add…
Salad as a Meal: Quinoa Salad
**This post is part of a month-long series as I participate in the Salad as a Meal Challenge. It’s fitting that my last recipe of salad as a meal involves quinoa.
Outside the Salad Bowl: Soups
**This post is part of a month-long series as I participate in the Salad as a Meal Challenge. I can’t believe the Four Weeks of Salad as a Meal challenge is almost over! Don’t forget to comment on at least one post for a chance to win a copy of the cookbook! One of the easiest…
Salad from the Pantry: Ginger-Shitake Soup Stock
**This post is part of a month-long series as I participate in the Salad as a Meal Challenge. If you’ve never made your own stock, you are really missing out. It really isn’t all that time consuming, and it’s cheaper and infinitely more flavorful than store bought. Plus, you can customize the flavors of your stock…
Outside the Salad Bowl: Edamamole
**This post is part of a month-long series as I participate in the Salad as a Meal Challenge. Patricia Wells has a great recipe she calls “Guacamole Light,” which substitutes some of the avocado for peas. Genius! I’m not a huge fan of the texture of peas, so I decided to use edamame instead (not so…
Salad Essentials: Toppings (Vegan Savory Roasted Nuts)
**This post is part of a month-long series as I participate in the Salad as a Meal Challenge. A great way to add texture, flavor, and nutrients to a salad is to add toppings. One of my favorite toppings to add is nuts–gluten-free, crunchy, and healthy. Salad as a Meal has a recipe for curried pumpkin…
Outside the Salad Bowl: Babaganoush
**This post is part of a month-long series as I participate in the Salad as a Meal Challenge. There are so many different ways to eat vegetables outside of the salad bowl–from soups to spreads. This is one of my favorite veggie-based spreads: Babaganoush. I grew up eating baba that was drowned in mayonnaise, so pretty…
