easy vegetarian 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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Vibrant Antioxidant Salad

Laura Knapp — Mon, 12 Sep 2011 21:00:47 +0000

Earlier this month, I was in the beautiful beachside town of La Jolla, California for a friend’s wedding. Sunday morning I wanted to explore La Jolla a bit and strolled over to the nearby Hillcrest Farmer’s Market. I always love seeing how farmers’ markets vary from city to city, from the vendors and food options to local bakeries and shops selling their goods. Thankfully as I was wandering through this farmers’ markets, I stumbled upon the Terra Bella Ranch booth that neatly displayed an array of dried fruits and nuts. What caught my eye the most were their red walnuts – something I had never seen until that very moment! Walnuts are known to be one of the healthiest nuts available, but red walnuts offer even more nutritional value/ The red skin automatically adds antioxidants while still serving as an excellent source of protein, fiber, vitamin E, magnesium and Omega-3s. Nutritional Benefits Walnuts: Walnuts, in general, are a great source of omega-3 fats, which help promote bone health and stabilize moods (tip for the ladies: munch on walnuts if you tend to get grumpy during that time of the month). Walnuts are also rich in zinc, which helps maintain collagen […]

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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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Tri-Color Roasted Cauliflower

Maris Callahan — Tue, 22 Mar 2011 06:58:41 +0000

I’d never understood when people would tell me that they didn’t have time to cook. If you have time to eat, then you probably have time to cook. Well, it turns out there are people who don’t have time to eat and I’ve become one of them. Between my restaurant job, client work and writing I clock in about 120 hours of work per week – which is enough work for three people. Which leaves less kitchen time than I’m used to. So, I understand what people say when they claim that they have no time to cook. Working in a restaurant, I can usually eat at work and when I wake up, I’m typically too tired to want anything heavier than coffee and cereal or a Luna Bar. Sad, but true. But, no matter how much I work, I’m not happy unless I’m dirtying at least half of the dishes in my kitchen on a daily basis so I have been cranking out some of my favorite recipes – new and old. If you don’t have a lot of time to cook there is no law that says you need to create entire, elaborate meals, even though you might […]

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