easy vegan recipe – In Good Taste

Sweet Corn Balls

Laura Knapp — Mon, 23 Jan 2012 13:00:48 +0000

The holiday season might be behind us for another 11 months but with football games and awards shows cluttering weekend social calendars, appetizer and snack recipes, like these sweet corn balls, are in higher demand than ever. Recently, I was inspired by Healthy Happy Life’s “Amazeballs” recipe but since I’m not a big fan of fried foods, I decided to try the recipe with my own little twist. These are a great guilt-free snack to serve at any party, or just to enjoy by yourself at home. I served these a bit warm on a plate with a side of the Perfect Guacamole. If your guests don’t devour these by the end of party, toss them in a Ziploc bag and store them in the refrigerator… I promise you, they’re good even two days later. The original recipe made about 10 balls, but for the crowd we had over for Christmas I decided to double it and ended up with nearly 30 balls. As you can see, though, I did create two different sized balls and actually, I preferred the smaller ones – better for dipping! To customize the recipe to your own tastes/the ingredients in your pantry, mix it up […]

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Vegan Beet and Walnut Dip

Laura Knapp — Mon, 05 Dec 2011 18:30:54 +0000

Here’s another crowd-pleasing recipe – I made this beet and walnut dip at home and brought it to a friend’s party a few weeks ago. People were curious to find out what this fuchsia-colored dip was and surprised by how great it tasted. I initially found this recipe on Veggie Belly, a vegetarian food blog, and the moment I saw it, I knew I needed to try it for myself. And once I did, I was amazed by how easy it was to make and by how great it tasted! I deviated a bit from the original recipe a bit so let me know what you think. Just as a side note, if you’re not going to eat all of it at once or right away, put it in a container and keep it in the refrigerator, it should keep for about two or three days. The next day I decided to incorporate the beet dip into a salad. I took about a cup and a half of mixed greens, 2-3 canned artichoke hearts (rinsed and pulled apart) and about a 1/3 of a cup of the beet dip. Nutritional Benefits: Beets contain phosphorus, magnesium, calcium, iron and folic acid, […]

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Vegan Fig and Spinach Salad

Laura Knapp — Mon, 07 Nov 2011 17:30:25 +0000

I think it’s safe to say that the majority of vegetarians and vegans are very mindful when it comes to the food they put into their bodies. One of the first things we’re always asked by meat eaters is how we get our protein. Very seldom do people ask about our calcium in-take. However, that is just as important! The government recommends that adults, ages 19-50, should consume 1000 mg of calcium per day. One cup of milk has 296 mg, but there are plenty of plant-based calcium sources that taste great and are easy to incorporate into your daily diet. This salad recipe is full of calcium to help your bones stay strong and healthy! This recipe makes about five servings and can be stored in the refrigerator for about two days. And if you do add fish to your diet every now and then, this salad would be the perfect dish to pair it with! Both salmon and halibut are packed full of vitamin D, which will allow your body to better metabolize the calcium. Let me know what you think of the recipe. Nutritional Benefits: Figs: Just four figs provide about 100 milligrams of calcium. But they […]

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Baked Tofu via Terry Waters & Dana Treat

Maris Callahan — Thu, 24 Mar 2011 06:19:31 +0000

I mentioned in a recent post that I spend a long weekend visiting the Dana Treat headquarters this month but I didn’t go into very much detail about my first trip to Seattle. When I quit my job in the beginning of January one of the things I promised myself I would do was travel, now that my schedule is more flexible than it has been in the past (among the other things I promised myself I would do: work out more, get more sleep, keep my apartment cleaner. 1/4 ain’t bad). Dana has been telling me that I should visit practically since I met her so it only made sense that I head to the Northwest asap. I took two of her fantastic cooking classes, we ate at Delancey, Palace Kitchen and what must be the most adorable French bistro outside of Paris, Le Pichet. Pike Place Market in Seattle was a fun place to browse: they have tons of fresh produce stands, fresh fish markets and a dozen bakeries, each which smelled better than the first [doughnuts!]. There was a tiny European market that specialized in Italian wines, salumi, cheeses and all sorts of gourmet food-stuff, including espillete, […]

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Chipotle Spiced Sweet Potato Chili

Maris Callahan — Tue, 15 Mar 2011 10:24:46 +0000

I have a theory that the only people who don’t like sweet potatoes haven’t tried them. And they definitely haven’t tried this chipotle sweet potato chili. Or maybe they have tried them but they’ve tried them plain, cooked half-heartedly in a microwave and topped with something lackluster, like fat-free sour cream or worse: fake butter. Sweet potatoes also take a lot of flack when it comes to French fries. Dedicated eaters have strong opinions about how they like their French fries: thick steak fries to drag through ketchup or barbecue sauce, thin crispy pommes frites to eat sprinkled with sea salt or truffle oil. Now I’m giving myself a craving for French fries. My point here is that sweet potatoes are easily an unsung hero in the tuber family and without having tried them in a wide variety of recipes that have different flavors and textures it’s hard to give them the credit they deserve. Sweet potatoes offer a myriad of health benefits so when you’re making a hot, stick-to-your-ribs, spicy chili recipe they are a perfect way to inject a little nutrition into your dinner. Save Print Chipotle Spiced Sweet Potato Chili Author: Maris Callahan Recipe type: Cooking for a Crowd, […]

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