Home arrow Appetizers

Easy Stuffed Mushrooms

Ingredients (use vegan versions): 1 carrot 1/3 pound of squash 1 small onion 10 mushrooms Directions: Shred carrot and squash, chop onion and put in a bowl. Take the stalks out of the mushrooms and chop the stalks up really fine. Add to the rest of the goodies and sautee for about ten minutes. Brush […]

Black Bean Dip

Ingredients (use vegan versions): 1 can black beans (washed and drained) olive oil garlic white pepper cummin 1/4 cup of dry vegan white wine Directions: Heat mixture of olive oil, garlic and herbs (add to taste). Add Black Beans, cover, and simmer for 5 minutes. In blender, pure black beans and add vegan wine. Serve […]

Kasha Croquettes

Ingredients (use vegan versions): 2 cups cooked kasha 1/2 cup whole wheat flour 3 scallions 3 tablespoon dried parsley 1/2 teaspoon sea salt or 1 tablespoon soy sauce Oil for frying Directions: Place kasha and flour in a large bowl and squeeze the mixture with your fingers until it holds shape. Add chopped scallions and […]

Potato Bean Casserole

Ingredients (use vegan versions): 1 potato, free of bruises (brown, scrubbed clean) 1 8oz can garbanzo bean (undrained) 1-2 teaspoon of tamari or low-sodium soy sauce 1 tablespoon olive oil Directions: Slice potato lengthwise and cut into slices about 1/4 inch. Heat the oil in a small saucepan and cook potatoes and garbanzo beans over […]

Groovy Breakfast Burrito

Ingredients (use vegan versions): whole wheat tortillas firm tofu, crumbled tamari curry powder, turmeric, paprika, cayenne, parsley, fresh crushed garlic chopped onion spaghetti squash salad salsa nutritional yeast (the yellow flaky kind) Directions: Saute garlic and onions in a little olive oil. Add crumbled tofu, tamari and spices. Saute until lightly browned. Add spaghetti squash […]

Gnochi (Potato Dumplings)

Ingredients (use vegan versions): 2 pounds large baking potatoes 1 cup all purpose flour (sifted) 1/2 teaspoon salt Sauce: vegan alfredo, spaghetti, pesto, etc Directions: Steam the potatoes in their skins until tender. When they are cool enough (but still warm) to handle, peel and run them through a ricer or mash with a potato […]

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