Archive for the ‘Appetizers’ Category

Super Healthy Bean Dip

This bean dip is packed with fiber, calcium, protein, iron and vitamins A and C. The flavor of the spinach is masked by the salsa and cumin, so it a great way to add nutrition to a delicious snack.

Deviled Tofu

Miss deviled eggs? Try this completely vegan tofu-based recipe for a delicious treat.

Jicama Appetizer with Red Chile and Lime

Peel and cut the jicama in half. Place halves cut sides down, and cut into 1/4-inch-thick slices. Combine jicama, oranges, cucumbers, radishes, and juice in a bowl. Let stand 30 minutes. Add the ground chile and salt, and toss well. Sprinkle with cilantro.

Egyptian Fava Bean Dip (Foul Mudammes)

1 (15 ounces) can cooked fava beans or 1 1/2 cups cooked fava beans
1 small chopped onion…

Red-Red Bean Spread

Roasted red peppers give this spread smoky sweetness. You can substitute 1 1/2 cups bottled roasted red bell peppers. Serve with toasted bagel chips or raw vegetables.

Walnut-Flaxseed Hummus

Instead of sesame tahini, this hummus recipe uses walnuts and flax seed, which are rich in important Omega-3 fatty acids. The result is milder-tasting than traditional hummus, but equally delicious. An added bonus: People following the Eat to Live nutritional program can eat this without guilt!

Split Pea Spread with Hummus Flavors

This one is my personal favorite–I didn’t think it would be that great, but I love it and make it all the time now!

Roasted Corn Guacamole

Roasted corn adds texture and flavor to guacamole.

Zingy Bean Dip

Puree everything except the optional extra scallions and tomatoes. Then mix in those optional extras, if using. Done!

White Bean and Roasted Veggie Spread

Per serving: 100 Calories (kcal); trace Total Fat; (3% calories from fat); 6g
Protein; 19g Carbohydrate; 0mg Cholesterol; 181mg Sodium

Helen’s Extraordinary Tofu Spinach Dip

Just wanted to share a recipe I made up to take the place of regular spinach dip. It really is good. You’ll never even know it is healthy!

Tex-Mex Black Bean Dip/Spread

Submitted by Courtney (from Cooking Light Magazine)

Summer Rolls

This lighter, cooler variation of the spring roll is not fried so there is not a lot of added fat. This is an Vietnamese recipe, so the only specialty item you will need are rice flour wrappers rolls (as opposed to spring roll or wonton wrappers), found in Asian supermarkets, gourmet groceries and the Internet.

Spicy Black-eyed Pea Dip

(This is one of my favorites. It’s a recipe I adapted from one of the many cookbooks I own.)

Salsa Con Cilantro

Serving Suggestions: I like to make salsa a couple of hours ahead so that it has time for the ingredients to meld. I also like to serve it very cold with warm, toasted, tortilla points. The contrast is great!

  • RSS Susan’s Kitchen Blog

    • Portobello Mushroom Pizzas with Hummus
      I’ve been enjoying my (sort of) new air fryer, but I haven’t been getting as creative with it as other people in my Facebook group have. I’ve done potatoes in fancy ways but mostly plain French fries and hash browns, tempeh bacon, asparagus, and, most successfully, tofu. After weeks of just “winging it,” I decided to... […]



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    • Go Fish (The Slow Miracle of My Yoga Practice)
      One of my favorite things about my yoga practice is the way it surprises me each morning during my time on the mat. I’ve written before about how that mat feels like a magic carpet ride at times, and the time I am about to tell you about is no exception. Yet instead of the […]