black bean taquitos

adapted from Budget Bytes. ingredients 4 oz cream cheese (room temperature) 15 oz can black beans 4 oz can diced green chiles hot sauce to taste 1/2 packet Ranch dressing mix 15- 6 inch corn tortillas oil spray (for oven cooking) or 3 Tbsp vegetable oil (for stovetop cooking) method Rinse and drain the black beans. Add the cream cheese, black beans, green... Continue Reading →

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squash on toast

from Jean-Georges Vongerichten. ingredients 2 1/2 - 3 pound kabocha or other yellow-fleshed squash, peeled, seeded and cut into pieces 1/8 - 1/4inch thick ¾ cup extra virgin olive oil ½ tsp dried chile flakes, more to taste 3 tsp kosher salt 1 yellow onion, peeled and thinly sliced ¼ cup apple cider vinegar ¼... Continue Reading →

mediterranean crescent ring

please note that the recipe was halved in the photo. adapted from Erica's Recipes. ingredients 10 oz chopped spinach, thawed and water squeezed out 12 oz marinated artichoke hearts, chopped 1 cup (4 oz) shredded mozzarella cheese 1/2 cup feta cheese 1/2 cup diced roasted red bell pepper optional: 1/4 cup finely chopped calamata olives 2 Tbsp walnuts, lightly toasted 1/4 t fresh cracked pepper 1/2 cup mayonnaise 2 cloves garlic, minced... Continue Reading →

buffalo cauliflower bites

from spend with pennies. ingredients 1 cup unsweetened plain almond milk 1 cup flour 1 tsp garlic powder pepper to taste 1 Tbsp olive oil 1 head of cauliflower 2/3 cup Panko bread crumbs 2/3 cup buffalo sauce method Preheat oven to 450 degrees F. Cut cauliflower into bite sized pieces, discarding the core. Combine milk, flour, garlic powder, pepper and olive oil in a large bowl. Place... Continue Reading →

tomato goat cheese tart

Adapted from Food, Folks and Fun. Ingredients: 1 (9½ by 9-inch) sheet frozen puff pastry, thawed 1 large egg, lightly beaten 1.5 lb cherry or grape tomatoes 3 Tbsp olive oil 2 tsp balsamic vinegar 1 shallot, sliced thin 3 large garlic cloves, sliced thin ½ tsp honey Kosher salt and freshly ground black pepper... Continue Reading →

spinach artichoke stuffed mushrooms

Adapted from As the Bunny Hops. Ingredients: whole portobella mushrooms (slider size) or baby bella mushrooms 8 oz cream cheese or neufchâtel, left out to reach room temperature about 1 tsp olive oil 5 oz fresh spinach, chopped 2 cloves garlic, minced 10-12 oz marinated artichokes, quartered and drained ¼ cup mayonnaise ½ cup parmesan... Continue Reading →

boneless buffalo “wings”

Adapted from The Edgy Veg. Ingredients: "Chicken" 1 cup vital wheat gluten 2 tbsp nutritional yeast 1 tsp onion powder 1/2 tsp salt 1/2 tsp poultry seasoning 3/4 cup no chicken broth 2 tbsp tahini 2-3 cups of no chicken broth Batter 2 eggs or flax eggs 1-2 tbsp buffalo hot sauce + about 1/4... Continue Reading →

buffalo ranch deviled eggs

Recipe adapted from Hidden Valley. Ingredients: 24 hard boiled eggs 8 oz neufchatel cheese (or cream cheese) ½ cup Frank's red hot sauce 1 packet ranch dip mix green onions, thinly sliced Blue cheese, crumbled Method: Peel the hardboiled eggs and cut them in half, lengthwise. Remove the yolks and place them in a food processor. Lay... Continue Reading →

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