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By Heather Maxon Adapted From the Vegan Table
I’m always looking for delicious appetizers for entertaining- one that is both vegan and a crowd pleaser; this recipe does this trick. While it takes some time to assemble, it’s worth the effort and makes a great impression- even your meat-loving friends will enjoy these little gems. My kids weren’t fond of the cashew cream, so I made them a special batch with a dollop of ketchup in lieu of the cream- they are still asking me to make this “fancy potato appetizer” for a snack!
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By Heather Maxon Storing beautifully in a cool, dark environment, root vegetables are great for making stews, soups and casseroles. Our winter farm share provides us with an abundance of beets, potatoes, carrots, parsnips and celery root which ultimately make up the foundation for many of our meals during these long, cold months. This is a simple roasted root medley and is perhaps my favorite preparation, bringing out the inherent sweetness of the vegetables and is oh, so delicious.
This is a very flexible recipe; use any combination of your favorite root vegetables.
Ingredients:
6 carrots, peeled, trimmed and cut [...]
By Heather Maxon Adapted from the Great American Detox Diet A delicious creamy soup made without dairy. Leeks give lots of iron-rich mineral nourishment while garlic and onion add their immune boosting and heart-healthy benefits. Paired with a crisp salad this is a delicious cozy fall supper. A wonderful addition to this recipe is freshly chopped kale. After the soup is blended and transferred back to the pot, simply add several bunches of chopped kale; cook over low heat until the kale is tender and turns bright green, 5 to 7 minutes.
INGREDIENTS
2-3 Tbsp vegetable stock or water [...]
Steaming Your Vegetables By Heather Maxon
I grew up eating vegetables that were either overcooked, served straight from the can, defrosted from the freezer or boiled into oblivion, sound familiar? I’m sure most of us probably have at least one memory of sitting at the dinner table, pushing bland and mushy veggies around our plate (or hiding them underneath the plate, like I used to do). Learning new cooking methods for preparing vegetables will help bring out their inherently wonderful taste, making them a pleasure to eat versus a discipline.
Steaming is one of my favorite ways to cook [...]
By Heather Maxon Adapted from The Vegan Table
The sweetness from the onions and the salty olives and capers in this recipe make it one of my new favorites. It is a wonderful side dish but can be made into a meal by serving over spaghetti squash or used as a topping for pizza (see serving suggestions and variations).
Ingredients:
2-3 Tbsp vegetable stock 2 large-size yellow onions, sliced 1 tablespoon granulated or brown sugar Pinch of salt 1 bunch of Swiss Chard, washed and chopped ¼ cup chopped kalamata olives 1 Tbsp capers in salt, rinsed Freshly ground [...]
By Heather Maxon
Our last veggie box from our farm share included a gorgeous spaghetti squash. Hmm…how should I prepare this beauty? Oblong, pale yellow and slightly sweet, this winter squash is a great source of Vitamin A and Potassium. I have tried many preparations for this variety of squash but the following is my favorite. I’m crazy for the combination of spicy and sweet; the chipotle pepper and raisins give this dish the just the right kick to make it happen.
Recipe: serves 4
2 pound spaghetti squash, cut lengthwise, scrape seeds out Water for the baking pan 2 [...]
By Heather Maxon
Adapted from Vive le Vegan! By Dreena Burton
This dip appetizer is a wonderful appetizer and a real crowd pleaser as long as there is no one allergic to pine nuts at the party. One of the first times I made this I took it to a birthday party given for our priest. I thought for sure it would be a safe bet and many would enjoy the smoky-sweet hummus compared to the traditional garbanzo bean version. I was right, many were delightfully enjoying pita chips, sugar snap peas and red bell pepper dipped in the creamy [...]
By Heather Maxon
I didn’t have a repertoire of vegan recipes to draw from when I first transitioned to a vegan diet. Initially I bought some vegan cookbooks that were helpful; searched for recipes on the internet; and even made up some of my own concoctions. The recipes I seem to turn to time and again though have been passed on to me from friends. My friend Paula, a long time vegetarian and fellow foodie was very helpful in keeping me supplied with new ideas for vegan meals and entertaining friends (she could write her own cookbook). This almond sauce [...]
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