Roasted Red Pepper Stuffed Zucchini Cups

Ingredients: Zucchini cups 2 zucchinis, each about 8 inches long Stuffing 1/3 cups of jarred roasted bell pepper, well-drained and minced 1/3 cup coarsely crumbled tofu 2 Tbs toasted pine nuts 1 tsp minced fresh oregano, or 1/4 tsp dried oregano 1/4 tsp sea salt Directions: To make zucchini cups: Trim and discard zucchini ends.… Continue reading Roasted Red Pepper Stuffed Zucchini Cups

Lentil Asparagus Canapes

Ingredients: 2 cups vegetarian broth 1 small onion, peeled and cut in half 1 bay leaf 1 sprig fresh thyme 1/3 cup lentils (black, red, or green) 2 Tbs extra-virgin olive oil Sea salt 6 Tbs extra-firm tofu, at room temperature 1/4 cup non-dairy cream cheese, at room temperature 12 thin asparagus spears, steamed, cut… Continue reading Lentil Asparagus Canapes

Black Bean Chili Dip

Ingredients: 1 1/2 cups chopped sweet onion 1 large garlic clove, minced 1 jalapeno, seeded and chopped 1 1/2 cups cooked black beans, rinsed and drained 3/4 cup mild salsa 1 cup frozen corn kernels 2 tsp chili powder (or to taste) 1 tsp ground cumin (or to taste) 1/2 tsp kosher salt (or to… Continue reading Black Bean Chili Dip

Light and Fresh Avocado Cream Verrines

Ingredients: 2 peppers, chopped with seeds removed 1/2 onion, chopped 1/2 Tbs Extra virgin olive oil (EVOO) Pinch of Kosher salt & Black pepper 1 cup quinoa 1 1/2 - 2 cups vegetable broth (or water + couple pinches salt) 2 small avocados Juice of 2 limes (1/4 cup) 1/4 cup finely chopped Cilantro 3… Continue reading Light and Fresh Avocado Cream Verrines

Taco Chips

Ingredients: 1 cup cornmeal 1/2 tsp dill weed 1/2 tsp garlic salt 3/4 cup boiling water 2 Tbs butter or margarine Directions: Combine cornmeal, dill weed and garlic salt in bowl; add water and butter, mix thoroughly. Drop 2 inches apart onto greased cookie sheets by rounded 1/2 teaspoonfuls. Spread each to about 1/16 inch… Continue reading Taco Chips

Apricot-stuffed Celery

  Ingredients: 1 cup dried apricots or fit 1 cup non-dairy cream cheese 2 tsp brown sugar 1/4 tsp sea salt 6 celery ribs (cut into 1 1/2 inch pieces) 1/2 cup walnuts, finely chopped Directions: Place the apricots or figs in food processor. Cover and process until finely chopped. Add vegan cream cheese, brown… Continue reading Apricot-stuffed Celery