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
Crisp Wheat Crackers
Ingredients 3 cups wheat flour 3 cups oatmeal 1 tsp salt 3/4 cup olive oil 1 cup water 3 tablespoons honey Directions: Mix all ingredients in a bowl Roll out on 3 cookie sheets and score into preferred size. Bake a 325 degrees for 30 min
DWTDHixson 