Snacks & Nibbles 24 results

Spring Fiddles – So Fitting

It's a rite of Spring. Bring back the green and sing a song. In our neck of the woods, it also means a hunt for some fresh fiddlehead ferns, unfurling their spiral goodness.A cross between spinach, asparagus and just plain freshness, the fiddleheads combine perfectly with garlic. We tried them here with some sliced shiitakes, amping up the protein and flavor. Simple and fresh, you could also combine with pasta for a complete and easy meal.So, celebrate Spring, break out the fiddles and ...

Healthy Hot Holiday Tamales

While some cultures definitely associate tamales with Christmas and holiday time, tamale-eating doesn't have to be limited to special times of year.  In fact, we like them so much that it feels like a celebration every time we eat them.This version is vegan, natch, and they freeze well (assuming there are any left). The assembly process is easy though a bit time-consuming but well worth the trouble. Be creative on fillings - these are black bean and sweet potato but you can use virtually ...

Yellow Indian Woman Herb Bean Dip

Yellow Indian Woman beans, from Rancho Gordo, sound earth-centered and soulful somehow.  Truthfully, you can probably substitute any flavorful beans and enjoy a tasty dip but the name alone makes this recipe seem way more exotic. This bean was originally grown by Native Americans -- likely by women -- in Montana.Beans are a wonderful source of nutritious deliciousness, and heirlooms bridge us to the past. In fact, a bean thought to be left by the Anasazi Indians was found in a cave in New ...

Humble Pie Crust: Easy, Flaky and Animal-Free

Elsewhere we've talked about pie, like our popular sweet potato pie recipe. With the dark days of Winter now here, a warm pie or turnover can really be satisfying. Delicious and dairy free, still some fretted about the pie crust, butter-filled and all.  Well, pie experts agree: the flakiest tender crusts do not need butter.We've used this easy recipe for everything from potato curry "pasties" to apple cranberry, sweet potato and more. Yes, rolling out dough takes a little practice but ...

Spiced Injera Chips: Zesty, Crunchy and Addictive

While on a recent trip to Washington DC, I went a little injera-crazy and bought my very own large pack of spongy, soft, tangy injera. For those not already in the know, injera is the national bread of Ethiopia, made from teff flour that is mixed with water and allowed to ferment, like sourdough, which gives it it’s deliciously tangy flavor. It is used as the plate for food and as the utensil with which to eat the food. Most importantly, it is incredibly appealing in both taste and texture...

Spicy Radish Kimchi aka Kkakdugi

Wikipedia explains that Kkakdugi  is a Korean kimchi side dish reportedly developed by a princess wife in the 18th Century.   Of course.Having recently been gifted two giant daikon radishes (which are not the traditional Korean radish but close enough for us), we remembered the delicious radish kimchi sample we had from Mother-in-Laws and figured, “How hard could this be?”Crunchy, tangy and spicy, this is one of those recipes that is ridiculously easy and is a great condiment that ...

It’s Time! Easy Roasted Tomatoes

We've reached the height of summer , the time when the tomatoes are ripening faster than we can eat them fresh, the garlic has been mostly harvested and the basil is abundant.  That means it's the beginning of Tomato Roasting Season.A cross between fresh and sun-dried, roasted tomatoes have an intense flavor and residual juiciness, making them perfect on their own, in salads or as ingredients in other dishes (say zucchini stuffed with roasted tomatoes and pine nuts).  Another bonus - even ...

Chewy Smoky Vegan Jerky (Raw)

Spicy, smoky, chewy.  These are flavors everyone seems to love, likely explaining why jerky is a perennial favorite, especially handy for sustenance while hiking and camping. These delicious "jerky" sticks, inspired by Gopal's Power Wraps, are a delicious way to get your vegan fix of flavor, loaded with healthy seeds and mouth-watering spiciness.The first time we made this recipe, they didn't last 24 hours so be forewarned - you may want to double it!  Depending upon the level of chewin...

Who You Calling a Cracker? Dip Away

No, we don't mean the po' white folk down South.  Yep, these are white alright, but the flour-based kind, and you can even throw in some whole wheat.  These delicious  crackers were born of necessity since guest were arriving in an hour and there was no time for a yeast-based dough to rise.These crackers are a bit on the crumbly side which some folks prefer.  Feel free to add whatever herbs, spices and seeds you like - these are just suggestions.  Pair with some non-dairy cheeze spread ...

Dishing Up Sparassis (Caulifower Mushroom)… on Toast

Mushrooms that come from “the wild” taste different – better – than their cultivated brethren.  Foraged mushrooms taste of the Earth, with a depth and complexity that shrooms grown on compost, straw or other sterile media lack.  From our experience, mushroom foraging is also exciting, especially when we come upon a favorite variety, fresh and unmistakable.  Of course, it bears repeating: DO NOT eat any mushrooms that have not been positively identified.So, we were pretty excited ...