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Posts from the ‘Vegan’ Category

5
Dec

Salted Galapagos Turtles

Chocolate caramel turtles – the unbeatable combination of roasted nuts combined with creamy caramel enrobed in chocolate) were one of  three foods (the other two being a slice of cheese on my toasted bagel with lettuce, tomato, and red onion; and bread pudding) that made me think twice about changing my diet from vegetarian to completely plant-based.

I could certainly enjoy nuts and dark chocolate on a vegan diet but caramel which is typically made with milk and butter was out of the question. After much soul searching, I made the leap anyway and went through a brief period of mourning until I discovered Lagusta’s Luscious Salted Galapagos Turtles – which turned out to be better than the chocolate turtles I gave up! Read more »

3
Dec

Tarallini, Racioppi, and Chianchette

Agricola del Sole is an Italian company based in La Murgia, an agriculturally diverse territory in the Puglia (southeast) region of Italy (known as Apulia) that specializes in making traditional Italian foods including Tarallini, Racioppi, and Chianchette – small crackers made with durum wheat semolina, olive oil, white wine, and salt.

These crackers are typically served as appetizers with tapenade, olives, roasted red peppers, and various antipasto dishes but they are also an ideal snack as is. Read more »

1
Dec

Apple Pecan Strudel

Every autumn the abundance of apples and pecans is overwhelming – in a very good way. When I see stacks of Honey Crisp apples and freshly harvested pecans at farmers markets, I stock up and start thinking about Apple Pecan Strudel – a delicious variation on the Austrian favorite (“apfelstrudel”).

This recipe is one of my all time favorites because it tastes like an apple pastry with a crunchy rich pecan topping and yet there are only 4 tablespoons of vegan butter used in the whole recipe that serves 8-10. The strudel relies on the sweetness of the apples with minimal added sweeteners: 1/4 cup of brown rice syrup and 2 tablespoons of sugar. The lemon juice, cinnamon, ginger, and vanilla extract give the strudel a depth of flavors that will have everyone begging for seconds. Read more »

27
Nov

Garden of Eatin’ Yellow Corn Tortilla Chips

In the Garden of Eatin’, no one cares about the apples because it’s all about the chips. Made with organic yellow corn, expeller pressed oils (canola, safflower or sunflower) and a touch of sea salt, Garden of Eatin’ Yellow Corn Tortilla Chips are simply delicious. With a big yellow corn flavor, these classic chips (what they look like on the bag is exactly what they look like in the bag) can be enjoyed au naturale, in nachos, or with salsa and guacamole…or, all of the above! Read more »

25
Nov

Cookie Republic

I’d say I’m about one cookie away from being happy…                                                                          ~Snoopy

When I hear the words “Cookie Republic” I think of a country that honors the importance of cookies in our daily lives but Cookie Republic is actually the name of a company founded by a group of firefighters in Westchester, New York who recognized the importance of nutrition (two of the founding firefighters have masters degrees in nutrition) and flavor in creating a cookie that provides energy and satisfies that cookie craving. Instead of posing for the annual FDNY calendar (not that eye candy doesn’t fill an important public service), these buff, very fit firefighters are in the kitchen making cookies. Read more »

23
Nov

Norwegian Knekkebrød: Crispbread

On a trip to New York City, my daughter suggested we go to the Norwegian Christmas Fair at the Norwegian Seaman’s Church on East 52nd Street. Held annually in mid-November over a 3-day period, the Norwegian Christmas Fair offers handmade blankets, sweaters, hats, gloves, ornaments, candles, and a wide variety of Norwegian food products including a Norwegian crispbread called  Knekkebrød (pronounced “knockie broad”). Read more »

19
Nov

Fever Tree Club Soda

If you’re looking for a cold, refreshing, and classic drink, look no further than the Club and Cranberry:  a tall glass of club soda on ice with a splash of cranberry and a squeeze of fresh lime.  There are few drinks as festive as this red drink tinged with a slice of green lime (or the “Cape Codder” or “Rose Kennedy” which includes vodka) making this sparkling non-alcoholic drink a perfect choice during the holiday season.

The Club and Cranberry sounds so simple and yet the quality of the drink varies greatly with the three ingredients:  club soda, cranberry juice, and the lime (I won’t get into ice right now but ice cubes matter, too). Read more »

15
Nov

Candied Pecans

Candied Pecans are so nutty scrumptious and so easy to make that you just may find yourself making these decadent treats weekly – especially around the holidays . Delicious on top of sweet potatoes, a hot fudge sundae (what’s a sundae without nuts?), or in a salad with chopped apples or dried cranberries, Candied Pecans add just the right amount of crunchy sweetness to a dessert, side dish, or salad. And, with just four common ingredients (including water), Candied Pecans are anything but complicated. Read more »

13
Nov

How To Pizzaz Up Homemade Soup

The base of most homemade soups starts with chopped onions, carrots, and celery along with water or broth. These days, most supermarkets, including Trader Joe’s sell containers of fresh diced vegetables which makes it easy to make a batch of soup in a jiffy. But, if you want to add some pizzaz to a homemade soup, consider adding a 1/4 to 1/2 cup of dehydrated vegetables made by Harmony House Foods. Read more »

7
Nov

Beets and Spinach

There are times a vegetable bowl will take my breath away – the vibrant colors of freshly cooked vegetables are literally eye candy but it’s the flavor that ends up reeling me in.  When I think of a veggie bowl, I try to combine veggies of different colors and textures like beets and spinach.

Beets get a bad rap (i.e.borscht) but freshly cooked red or yellow beets are not only striking but earthy, flavorful and perfect to use in a vegetable bowl. Add sautéed dark green fresh baby spinach and the ultimate snack veggie bowl is done. All you have to do is grab a fork and enjoy. Read more »