Sarah invited Jackson from Plantriotic to make some vegan mozzarella cheese substitutes. Sarah made 3 versions of vegan mozzarella cheese using recipes demonstrated by Miyoko Schinner and the Avocados and Ales website. They then used it to make mozzarella appetizers and in a video on Jackson’s youtube channel to make a vegan lasagna.
You can see Sarah’s demonstration video after the break. Continue reading
Here is an easy recipe for finger food appetizers. They are made with baked tofu cubes and topped with a simple pesto. The tofu cubes are coated with olive oil and paprika, and baked. The pesto includes cashews, basil leaves, nutritional yeast, garlic, lemon juice, and olive oil which are blended into a paste. After the tofu cubes cool, they are topped with the pesto to make a delicious appetizer. Enjoy. Continue reading
Candice demonstrates how to make healthy finger food snacks without the terrible unhealthy ingredients contained in regular animal sausage. Continue reading
Michelle shows a delicious recipe using tofu as a party appetizer. She demonstrates how to prepare the tofu, and pan fries it to get crispy bite sized tofu pieces. She also demonstrates how to make the sweet and sour sauce, with which she coats the fried tofu pieces. The result is a sweet and tangy, crunchy on the outside, and soft on the inside, tofu appetizer. I’ll bet even people who say they don’t like tofu will like this dish. Continue reading
Gordon shows how to make an easy, healthy and delicious appetizer or dish for a snack or brunch. He adds black beans to sauteed onions and garlic with spices, and then gently mashes them. He serves this mixture on crunchy tortillas, topped with diced avocado and feta cheese. Vegans can replace the feta cheese with a feta alternative. Delicious. Enjoy. Continue reading
Hugh roasts rough cut large carrots with canola (rapeseed) oil and sesame seeds. Then he plates them, and coats them with a sauce made with orange zest, orange juice, raisins, and honey, and toasted almonds and chopped parsley. This is a delicious and healthy side dish or appetizer. Enjoy. Continue reading
Anja demonstrates a Mediterranean polenta stack that looks great, is easy to make and is delicious. She shows the process for cooking polenta and forming polenta rounds using small cake molds. She tops the polenta rounds with roasted red peppers, an avocado mix, diced tomatoes and red onions, and drizzles on some balsamic vinegar. The recipe is great for an appetizer, lunch, dinner, snacks… or any time at all, really! Enjoy. Continue reading
Anja shows how to make a quick hummus recipe using canned chick peas and canned butter beans as the main ingredients. She blends these with some spices, and makes an almost instant hummus dish. Once, you have this basic hummus dish, you can add different ingredients such as roasted garlic, roasted tomatoes, roasted peppers, etc. Unlike traditional hummus recipes, this one does not have any olive oil in it, which makes it is a much healthier recipe. Serve it with crackers, vegetable slices, or as a spread on sandwiches, etc. Enjoy. Continue reading
This should be a simple makeover candidate for those who wish to make it a vegan dish. Gordon pan fries some ground beef and pork and adds it to a sauteed mixture of chilli pepper, ginger, garlic green onions, sesame seed oil and brown sugar. Then, he adds fish sauce, lime zest and lime juice. He places this Continue reading
Maithily demonstrates how to make a delicious sandwich with grilled vegetables and crunchy focaccia bread. The main ingredients are bell peppers, eggplant and zucchini which she marinades with olive oil and spices. She assembles the grilled vegetables with grated cheese on focaccia bread, and toasts it in a panini grill. This is a great sandwich for lunch or cut in smaller sections as an appetizer. For those who wish to make it a vegan sandwich, simply use non dairy cheese. Enjoy. Continue reading