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Category Archives: Everyday Cooking

Roasted Vegetable and Feta Farinata

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Roasted Vegetable and Feta Farinata

If you are like me, and love roasting vegetables along with a BBQ, or year round for that matter, this recipe is a great way to use up any leftovers. You can use any combo here – I used zucchini, red pepper and purple onion as that’s what I had on hand.  As with my other farinata recipes, these cut and freeze great for lunches, and I have been keeping one on hand on a regular basis for just that.  This will be a great way to use up the abundance of zucchini I’ll likely get during my summer CSA too 🙂

On to the recipe !

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Asparagus and Gouda Farinata

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Asparagus and Gouda Farinata

This recipe was just something I whipped up on the weekend with a bunch of asparagus and shredded gouda.  Farinata is a simple dish made from chickpea flour and comes out as kind of a cross between a custardy pancake and a quiche, but is egg-free, gluten-free and vegetarian.  It can easily be made vegan through the addition of a vegan cheese substitute. The mix-in possibilities are endless, and you can eat this for any meal.  I consider this a kind of spring version of the dish.

On to the recipe!

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Beer and Cheddar Chickpea Waffles

Beer and Cheddar Chickpea Waffles (2)These savory beer and cheddar waffles are great for breakfast, lunch or snacks.  Enjoy them on their own with a dipping sauce of your choice (I have a dijon mayo here), or as I also have, used them in place of sandwich bread! And as long as you use a gluten-free beer, the chickpea flour used in these waffles means that they are not only filled with extra protein, but gluten-free too.  As with other waffles I’ve made, I also find that these stand up great to freezing, and are easily re-heated.

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Vegan Queso Dip

Queso Dip

This cheesy dip contains no cheese, and no dairy at all !  A few simple ingredients, along with your favorite salsa and you have a dip that is ready for your favorite tortilla chips or whatever you choose to dunk.  It is whipped up in minutes and can be kept in a sealed jar in the fridge to be warmed later when you are ready to serve.

The “cheesiness” in this dip comes in part from nutritional yeast (not to be confused with yeast used for baking or brewing).  It can typically be found in most bulk food stores or health food sections of your grocery store and is great to keep on hand for other recipes (like my seitan black pudding!)

Ready for the recipe?

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Tropical Fruit Dip

Tropical Fruit Dip

Here is another recipe that I came up with for the So Delicious and Go Dairy Free Snackable Recipe Contest.  A simple yogurt dip for snacking, filled with tropical fruits.  It can be whipped up in a matter of minutes, ready for your favorite coconut or banana cookies, or even more fruit.

This version is dairy free, starting with vanilla cultured coconut milk.  You can, of course, try any other yogurt variety, but I thought this worked well with the tropical theme.

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Caribbean Hummus

Caribbean Humus

This week I have been working on a few recipes for the So Delicious and Go Dairy Free Snackable Recipe Contest.  Anyone visiting my blog knows I am not completely dairy free, but I do incorporate non-dairy products into my diet and also like to have alternative recipes for people who visit my home who are dairy free.  This contest was a great new way to challenge myself to come up with some new snack recipes !

Hummus, while dairy free in its original form, is a great base for many flavors.  I wanted to use coconut milk as a substitute for some of the tahini in my recipe, and thought that pairing it with some Jamaican spice would work well.  I was very pleased with the results!

This is a fairly large batch hummus recipe, so you can halve or adjust it as you wish.  Start with canned beans, or as I did, cook from dry.

On to the recipe!

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Spiced Pomegranate and Molasses Glazed Shrimp

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Spiced Pomegranate and Molasses Glazed Shrimp3

Middle Eastern flavors come together in this warmly spiced and sweet glazed shrimp dish that is perfect for BBQ season.  Serve them up as an appetizer for the main event, have them with salad, or showcase them along side a platter of grilled vegetables and halloumi cheese, as I did.

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