I also like to stir in some fresh diced tomatoes before serving, especially when they are in season in the summer.
- Beans and Legumes
- Blog Recipe of the Week
- Cooking Tips
- Desserts & Sweets
- Eat To Live
- Featured Recipes
- Main Dishes
- Meat Substitutes
- Pressure Cooker
- Recipes with Photos
- Rice and Grains
- Sandwiches and Spreads
- Sauces & Seasonings
- Soups and Stews
- Whenever you start your Amazon shopping through this link, FFV earns a small commission at no additional cost to you. Thank you for your support!
Archive for the ‘Appetizers’ Category
Transfer mixture to a medium bowl; stir in tomato and green onions. Cover and chill thoroughly. Serve with chips.
1 clove garlic — peeled
1 1/2 cup cooked black beans
Submitted by: Courtney
Recipe by: adapted from a recipe by Tyler Florence
Posted by Lynne Ross to the old Fatfree mailing list
This easy appetizer keeps so well in the refrigerator that you can make it the day before without fear of it losing flavor.
Submitted by: Courtney (from Vegetarian Times)
Peel garlic. Place garlic, tomatillos, jalapeño, onion, cilantro, lime juice, and 1 teaspoon salt in a food processor; pulse 10 times or until ingredients are coarsely chopped. Place tomatillo mixture in a large bowl; stir in mango.
This is really yummy in sandwiches or on toast with sliced fresh tomatoes and other traditional sandwich veggies. And it’s especially good with a little roasted garlic spread on the bread or toast as well!
Delicious on fresh whole-grain or rye bread, you can use leftovers of this tasty spread as a dip for tortilla chips. If using as a dip, thin the consistency with a bit of water if necessary.
This baked version of fried samosas makes use of a time -saving shortcut: ready-made whole wheat chapatis. Serve them with a sweet chutney.
learned a new trick on FoodTV for getting the “guts” out of the eggplant. When it cooled slightly, wrapped it up in plastic wrap (open on the stem end). Cut the stem off, inverted the eggplant over the bowl and squeezed the pulp out and rolled up the plastic-covered skin like a toothpaste tube.
Made this up last night…it tastes great and is a good way of getting some extra greens into your diet! Serve it as a dip with fresh veggies and pita wedges.
I love eating this, but you may not. My husband in particular hates this dish, so I just make it for myself.
Hints: For a spicy dip, use Taco Seasoning Mix made by Bearitos or Hain. For a delicious French Onion Dip, use the one made by Simply Organic. Simply Organic makes a delicious Dill Dip also, as well as several others, including a Southwest Taco. Other packaged mixes may be available in your local natural food stores. Read the labels carefully for healthy ingredients with no added oils or animal products.
- How to Eat Vegan on a Carnival CruiseCruising can be intimidating for vegans, but if you follow these 9 suggestions, you’re guaranteed to have a great vegan cruise. Crusing is scary for most vegans. We’re used to being in complete control of what we eat, and the idea of being trapped on a ship and at the mercy of its cooks prevents […]
- I Have Gone To The BeachI thought I would only be here at the beach for 3 weeks before returning to Portland, but over time I began to see how strongly the forces of the universe conspired to keep me here until I catch my breath. This seems to have involved finding ways, all of a sudden, to jump […]