Archive for the ‘Vegan Appetizers’ Category

postheadericon Sweet Potato & Carrot Bisque

Sweet Potato & Carrot Bisque   – warm, spicy and perfect for a winter’s dinner =)

1 T of vegetable oil

1 onion, diced

1-2 celery stalks, chopped

2-3 cloves of garlic, smashed

4 Cups water or vegetable broth

2 Cups sweet potatoes, peeled and diced

1 Cup carrots, peeled and diced

1 tsp cumin

½-1 tsp salt

½ tsp pepper

½ tsp Curry powder

1 Cup almond milk (or soy or rice milk)


–          In a large pot, sauté the onion, garlic and celery in the oil for a few minutes

–          Add water/broth and potatoes, carrots and spices bring to a boil and cook until veggies are soft (about 15-20 mins)

–          Transfer to blender/food processor or use immersion blender to blend until smooth (if using a blender make sure to hold lid down with oven mitt so as not to burn your hand)

–          Pour smooth soup back into pot and add milk, heat on low until you serve!

postheadericon Black Bean and Mango Salad/Salsa

Black Bean and Mango Salad/Salsa

2 tsp veg. oil

1 ear of Corn – cooked and cornels cut off

1 Mango

1 can black beans, rinsed

4 scallions chopped

1 red pepper, finely diced

1 small jalapeno pepper, finely diced

1 lime, cut in half and squeeze juice out

¼- ½   tsp Cumin

¼- ½  tsp Salt

¼ – ½ tsp garlic powder or 1 clove finely chopped


–          Mix all ingredients together and serve as salsa with chips or serve over brown rice for a tasty and fresh light meal.

postheadericon Fresh Clementine-Spinach Salad

Fresh Clementine-Spinach Salad… YUM! 

1 package of baby spinach

2 clementine’s, peeled and separated

Sliced almonds

Dressing: Olive oil, balsamic vinegar, orange juice, salt & pepper

*Light, fresh and delicious*

postheadericon Carciofi – Italian Stuffed Artichoke

- Vegan Friendly Breadcrumbs – I toast vegan bread and then blend in food processer – season with salt, pepper, garlic, oregano & basil to taste

- Fresh Artichokes, cleaned and trimmed – cut off all the pointy tips and trim stem

            Starting from the outside leaves, fill with breadcrumbs until you reach the center.  Put in large pot with a small amount of water on the bottom (about an inch deep), drizzle stuffed artichokes with olive oil, cover pot and cook on low – steaming artichokes.  Cook until leaves are tender (about 45 mins)


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