You may still be looking for the perfect Super Bowl appetizer that’s both hearty and crowd-pleasing? Look no further! This Bean Bake is the ideal dish to enjoy with a big bowl of crispy corn chips. Packed with two types of canned beans, tomatoes and a blend of savory seasonings, and creamy (regular or plant-based )cheeses, it’s the kind of comfort food that’s sure to be a hit at your Super Bowl party. Blend with your choice of melted grated cheeses: grated cheddar, feta vegan cheeses.—and of course this dish meets gluten-free standards as well.
I am truly excited about this roasted carrot appetizer recipe and you should be too! Why? Because it is not only absolutely easy to make, it is absolutely crazy delicious.
If you are a reader of my blog, you will know that the last week I made a delicious dip (link)with tahini, maple syrup, and lemon juice.
Yesterday I was shopping in Costco and I noticed an interesting bag of little bag of multi colored carrots. They were from Guatemala and were hand picked and shaped. They looked so cute, I decided to buy them and make them for an appetizer for the dinner party I was having.
At first, I thought I would serve them as a vegetable side dish drizzled with the tahini sauce which would have been great !
But then I realized that they would also make an amazing appetizer as well, and I needed an appetizer for a party I was giving. (I forgot to take a good photo)
All of my guests raved about the carrot appetizer. These beautiful looking roasted carrots with cumin seeds were the BIG hit!
I served the roasted carrots as an appetizer along with my maple tahini sauce for dipping which totally enhanced the flavors of the carrots!
Ingredients:
1 bag of cocktail carrots (as seen above)
1/2 cup of acquafaba (the liquid from cooking chickpeas or from canned chickpeas- I use it in place of olive oil)
2 tablespoon of cumin seeds
Directions:
Preheat oven to 400 degrees
Cover a large cookie sheet with parchment paper
Wash and dry the carrots
Brush carrots with acquafaba ( If you use oil, spray with olive oil spray)
Sprinkle on the cumin seeds and salt
Place in the oven and roast for 20 -25 minutes until carrots are soft.
Remove from oven.
My Notes:
For a side dish, arrange carrots in a serving dish and drizzle with the tahini maple syrup sauce.
For an appetizer, arrange the carrots on a flat serving dish and put the tahini maple syrup dip in a small bowl for a dip.
Looking for an interesting dip? Perhaps something different? It's fun to try recipes from a variety of cultures such as this delicious Moroccan Zaalouk (pronounced Za'alouk)
With the holidays coming, I'm always on the look out for healthy low calorie ways to entertain. I was originally introduced to this tasty moroccan recipeat a Moroccan friend's appetizer party a few years ago, and had totally forgotten about it!
It's made with eggplant and tomatoes, lemon juice, garlic and spices; cilantro and jalapeño are optional. After searching the Internet for Moroccan bloggers, I found that every Moroccan cook has his/her way of making this popular Moroccan appetizer.
Traditionally, zaalook, is smooth and creamy. Yet, there are those who prefer it a little chunky. I am one of "those".
Roast or Cook the Eggplant?
I've experimented with a variety of recipes that I found on some authentic Moroccan blogs. Some of which call for broiling or roasting the eggplant; others that call for cooking the eggplant in a saucepan. Personally, I like the way it tasted both ways.
However, I found the broiling (even in my air-fryer) messier, more time consuming, and it heated up my kitchen. Then I needed to remove skin from the eggplant, scoop it out, and chop it for the saucepan to finish cooking with the tomatoes.
Therefore, I prefer cooking it on the stove top.
The stove top method took about 20 minutes of prep including peeling and deseeding the tomatoes.
Roasted eggplant need to be scooped out, chopped, and added to the saucepan
Peeling and de-seeding the tomatoes
Ethnic cooking is delicious but can take a little effort. In this case, it is suggested that you peel off the skin and remove the seeds of the tomatoes before adding them to the saucepan to cook with the eggplant cubes, which is an extra step in the process.
I found a Youtube Video here that will teach you how to easily peel and de-seed the tomato!
Eggplant is very popular in Moroccan cooking and makes a tasty low calorie base for a dip. Eggplant is cholesterol-free, naturally low in fat, yet provides a nice amount of fiber.
It is a good source of manganese which is a mineral that works together with calcium and Vitamin D to help support bone health. A deficiency of manganese may reduce bone mineral density (source).
Finally, I decided to add some Kalamata olives to my za'alouk. I think it gave it a little added texture and flavor. Serve with
1/4 cup of freshly chopped cilantro (or parsley if you dislike cilantro)
1/2 teaspoon of ground cumin
Himalayan salt
Cracked pepper
1/4 cup of sliced Kalamata olives
*extra seasoning if needed (taste and decide-cumin, salt, garlic powder, pepper, lemon)
Directions:
Add pressed garlic to a 3 qt. saucepan with 2 tablespoons of water. Cook slowly over a low heat for about 2 minutes, stirring. Add eggplant, tomato, lemon juice, cilantro, cumin, salt and pepper. Cook on a low heat until the eggplant and tomatoes cook down and are very soft. Using a spoon, stir and make into a chunky paste. Add the olives and extra seasoning if needed.
2. The addition of olives is my idea and not traditional to this recipe.
3. I also saw a recipe for Zaalouk last week on a blog that I enjoy called Cocoa and Lavender. The author recently published a post featuring Moroccan appetizers that included zaalouk. You can see his recipe and his other Moroccan appetizer recipes here.
4. Keep this wonderful dip in mind for holiday entertaining.
Can be made a day in advance before serving
Freeze (omit the olives) add them after defrosted
Defrost in refrigerator and pour off any extra liquid
5. If you try making the zaalouk and make adaptations to the recipe, please share in the comments.
Hummus is a staple in Israel, and Israelis have found many interesting delicious ways to serve it. Basic hummus is vegan and gluten-free and provides a good deal of nutrients. This version adds some spice, color, and interest to an otherwise simple dip.
Why did I veganize this gefilte fish recipe? I do not eat fish!!!!
But gefilte fish is traditional holiday food of German and Eastern European origin that is popular to serve on Jewish holidays such as the Jewish New Year, (Rosh Hashanah), Passover and the Sabbath.
Polenta is a simple creamy side dish made from plain old corn grits.
Corn grits are popular in Northern Italy as a savory side dish or in the American South as a breakfast cereal sometimes sweetened with honey.
I hadn't cooked polenta for a long time, so I had forgotten how easy it is to make and how tasty and versatile it can be as a side dish.
Although the basic polenta recipe is bland, it can be made with a flavorful vegetable broth and perked up with spices and other condiments.
In the past, I've made a rich and delicious Polenta and Eggplant Stew Appetizer (link to recipe and post). The stew is made with interesting ingredients including white wine. I used cookie cutters to cut the polenta into individual appetizer portions.
I've also made in the past a pea and fresh corn polenta mold (recipe) link) that was quick and easy and molds in 10 minutes. Perfect summer side dish eaten hot or room temperature.
I actually posted these recipes over 10 years ago and probably haven't made polenta since then. Truthfully, I just forgot about it because I was following a lower carb diet.
Now that I eat carbs again (following McDougall Starch Solution Diet) (affiliate link to the book) and having great success losing and now maintaining my weight by eating whole food healthy carbs but lowering oil and fat, I'm back to eating polenta.
It makes a great quick and easy side dish, and as you can see from my photos- it can be topped with a variety of toppings. I cooked mine in broth and then topped it with fire roasted red pepper strips packed in water from a jar. You could also top with a chunky salsa.
Polenta will take on the shape of whatever bowl or pie plate you use
What is the difference between Italian polenta and Southern grits ?
I recently learned the difference on a blog called, Trendgredientby Alea - "a mom, a small business owner, and a food enthusiast" who has wonderful recipes on her blog. She is Southern and explains all about the difference between Southern made grits and polenta- they truthfully look similar- but they are not the same...
Ingredients:
2 cups of flavorful vegetable broth
1 cup water
1 cup of corn grits
1 small jar of fire roasted red peppers OR
1 cup of chunky salsa
Directions:
Bring the broth and water to a boil. Reduce the heat to a simmer and then slowly add the grits and stir consistently until all liquid is absorbed for about 5 minutes. Spoon the mixture into a small glass serving bowl and allow to set at room temperature for about 15 minutes.
Invert the bowl onto a plate. Top with roasted red peppers or chunky salsa.
Notes:
1. This recipe serves 4-6 for a side dish. If you want to feed more, double the recipe.
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The best way to get the most health benefits from an avocado
This easy to make homemade hummus will knock your socks off. It's really tasty and contains no added oils. I made a plain hummus, a carrot hummus, and a beet hummus.
I've been learning to cook and prepare food without oil ( but I still use fats such as avocado, olives, nuts, and seeds). You may have read my previous post that explains why.
Basically oil is one of the most caloric foods you can consume and has zero fiber and very few nutrients. Better to eat the olives than the concentration of oil. I'm learning to make food without oil.
This oil-free hummus is outstanding. I watched a video by Brittany on The Jaroudy Family Youtube. I adapted her recipe to suit my own tastes.
Your can visit her Youtube channel to see her recipe. I love learning from her and love her recipes.
It's also fun to add vegetables to the hummus. For example, you can add a cup of beets or drained cooked carrots and omit or greatly reduce the liquid.
I eat this high protein hummus for lunch with cut up celery and carrot sticks or I dilute it to make a salad dressing for my salads or cooked vegetables. I also control the thickness by the amount of liquid I add. Somedays I make it thinner and some days much thicker.
I enjoy making a cooked vegetable stacks using sliced cooked beets or slice air fry roasted eggplant or both!!
The following recipe is oil-free and tahini-free. If you would like a recipe that contains both olive oil and tahini (sesame seed paste), you can try my previous authentic rich Middle Eastern hummus recipe which is delicious.
Ingredients:
4 and 1/2 cups of cooked chickpeas (or about 1 and 1/2 15 ounce cans drained)
1/4 cup of water or liquid from the chickpeas
2 large cloves of fresh garlic
1/2 teaspoon of onion powder
Juice of 1 juicy lemon
1 tablespoon of organic gluten-free miso
1/2 teaspoon of cumin
cracked black pepper to taste
optional: 1/4 teaspoon of turmeric.
Directions:
Using the metal blade in a 6 cup food processor, add all the ingredients and process until smooth and creamy. Adjust spices to taste.
Notes:
1, Miso is adds a salty taste so no additional salt is needed.
2. Add small amounts of additional water or chickpea liquid to desired consistency.
3. To make beet hummus add 1 cup of cubed cooked beets
4. To make carrot hummus add 1 cup of sliced cooked carrots, drained of all water
5. I steam the beets and the carrots in my steamer
Need a fabulous appetizer for your next party? Try this homemade hummus appetizer. It's a whole party of mezze in one.
Mezze is a word associated with Middle Eastern appetizers which basically meanssmall plates that are made with the intention of stimulating one's appetite.
Bright green collard greens stuffed with mixed colorful raw vegetables, a little avocado, and some flavorful hummus, make a satisfying vegan lunch and a delicious way to eat more greens!
Looking for a delicious and healthy vegan/plant based sandwich spread ?
This spread is one of my favorites. It's high in protein and fiber, good fat, tasty, and Weight Watcher friendly. In addition, it's naturally gluten free and dairy free. It all adds up to one word- HEALTHY!
Beets are a healthy superfood-especially if you are thinking of heart or eye protection! Personally, I like cooked beets and am always on the lookout for authentic ethnic recipes that include beets. I was first introduced to this interesting salad at a luncheon given by an amazing cook who lived her first 18 years in Cairo, Egypt. She brought many of her family recipes with her.
Crisp and nippy weather, chestnuts roasting on an open fire, fireplace roaring, and the aroma of a roasting turkey filling the home. That was then; plant-based and gluten-free for me is now.
Growing up, my mother always set the table brilliantly for Thanksgiving with her best china, her treasured crystal, and beautiful orange linen napkins that complemented her pristine white freshly ironed tablecloth. Our extended table was set for 18. ( yes, she had that many dishes and crystal)
Our main centerpiece was traditionally a huge cornucopia basket filled with farm fresh local Jersey apples and red grapes accompanied by two small centerpieces of filled with seasonal flowers.
Thanksgiving Then
My mother's traditional Thanksgiving meal bragged a huge banquet of Thanksgiving family recipes which included appetizers, soup, turkey, stuffing, gravy, winter squashes, mashed potatoes, salad, Brussels sprouts, green bean and onion ring casserole, pumpkin and apple pies.
Passing on the tradition
As my mother became a senior, it was too much for her to host and handle the cooking, set up, serving, and cleaning up that hosting involved. Consequently the tradition was passed on to me the vegetarian, her one and only child. (she had me at age 42)
I shared my mother's love of cooking, her passion for entertaining and her talent for bringing family and friends together.
The Problem
The problem was in my mid twenties, I decided to become a vegetarian. As a result I refused to kill a turkey and have some poor defenseless bird roasting in my kitchen oven for the better part of the morning and then lay on a platter dead on my holiday table. I Hosted Thanksgiving Without a Turkey
For starters, a turkey-less Thanksgiving did not go over well with my father, the meat eater, who had been a butcher most of his adult life! My mother was willing, my husband was used to it, my other relatives were skeptical and everyone who came was genuinely disappointed. After all, they looked forward to their Thanksgiving Turkey tradition all year long.
Despite making a fabulous meal- everyone expected and wanted turkey.
What did I make for an Un Traditional plant-based Thanksgiving? Delicious appetizers, soup, vegetable sides using winter squashes, stuffing and vegan gravy, and green beans. Except for the turkey everything else was the same, and I made a vegan entree which people liked but didn't replace the turkey.
If you, a family member, or a guest has special dietary needs, click on the link for some recipes that are gluten-free, dairy-free, plant-based and kosher parve. There may be some sides that you can make.
If you are looking for gluten free and vegan ideas ( even if just for the soup, appetizers or sides) have a look at the list of recipes that I published last year with a comprehensive list of my gluten free and vegan Thanksgiving recipes.
I saw this Halloween Crudite and dip on Pinterest a few years ago. Although I thought it was really cute, I never attempted to make it - until tonight.
We are going to my son and daughter in laws house for Halloween dinner and my daughter in law asked me to bring a salad and dressing. Although I'm also bringing a salad, I decided to also make the crudite and dip because I always wanted to try it!
It was easy to make , a delight to look at, and healthy to eat!
I used lebaneh and humus for the dips-
Happy Halloween! I used 2 bags of baby carrots, a handful of parsley for the stem. 6 cherry tomatoes for the mouth- and 3 small bowls for the dips. Dips: Humus Dips: Greek Yogurt
Avocado and celery are two healthy alkalizing greens that come together in this crunchy delicious salad that is prepared quickly and easily. I'm always on the look out for new ways to include avocados in our meals. I was delighted to find this gluten free vegan recipe during my recent travels throughout Chile.
Read about my travels here or scroll down for the Aipio Palta Avocado Salad Recipe
My travels in Santiago Chile:
I recently visited the long and narrow country of Chile where life is sandwiched between the majesty of the Andes Mountain and the beautiful Pacific Ocean. Our first stop on our 3 week journey to Patagonia was the city of Santiago, which was much more modern than I expected.
Our all night flight brought us to Santiago in the wee hours of the morning. Our shuttle got us to our hotel in the heart of Santiago at 6;00 AM. The local coffee shops were setting up outdoor seating and people were slowly emerging from their high-rise apartments. The familiar aroma of muffins, pastries, and coffee began to permeate the air on the little side street.
Being my first day in Chile, I wanted to take it all in. Questions raced through my mind like Where was I, how do the people live, what kind of work do they do , how do they dress, what is the standard of living like etc. etc.
My hotel stored our baggage because much like any American hotel, check in was closer to 3:00 PM I used the 6 hours to explore the city.
My Friend Jan with her coffee that doesn't come with cream unless you order it upfront- who knew? She drank it black
Me, waiting for my coffee at 6:15 They didn't know from decaf
My first adventure was ordering coffee in the European type cafe a few doors away from our hotel. I say adventure because I do not speak any Spanish and no one outside of our hotel spoke English.
I quickly realized there was an ordering system similar to Starbucks. You get online, tell them what you want and get off line an wait.
My friend Jan and I didn't get exactly the coffee we wanted, but we were satisfied and enjoyed our early morning cup of java at an outdoor table while listening to the local Spanish chatter.
The locals were dressed in business attire- men in ties, women in dresses. Everyone seemed to be hustling around walking towards public transportation. There were plenty of cars as well, and I felt the familiarizes of a modern city.
After a short walk around the neighborhood, we returned to our hotel for a typical Chilean tourist style breakfast buffet that consisted of eggs,sliced cheese, bread, jam, coffee and tea. I was very very surprised that they provided gluten free bread upon request.The staff took it very seriously and brought me out a plate of wrapped gluten free bread, gluten free crackers and gluten free cookies. I was delighted to say the least.
After breakfast, we decided to take a hop on hop off city tour of Santiago. On our city tour, we learned about the previously harsh and financially difficult living conditions in Santiago under a dictatorship and the devastation to the town caused by earthquakes. Thus, most of the buildings in the city were new and very modern and lacked the charm of older historical buildings. In the 1960's many new projects were undertaken and the city was rebuilt including an efficient railway system, In the 1990's the city saw the boom of modern shopping malls, urban highways, and lots of modern looking corporate buildings.
Since the new very modern construction dominated the skyline of the city, I focused on the breathtaking background view of the Andes Mountains. Despite being near the mountains, it was a sweltering 90 degree humid day that even I ,who loves the heat, felt was difficult to tolerate. Where and what did we eat dinner?
Not having a car, we found a food court in the nearby super mall that was walking distance from our hotel. Unlike the food courts in US malls , the food court included 3 or 4 sophisticated restaurants with beautiful seating. We chose a lovely Chilean restaurant decorated with a super large salt water fish tank over our 2nd choice of Hard Rock- Chile.
Our waiter was delightful, spoke English well, but our food was not particularly good or memorable. The choices seemed very American. My friends had fish, French Fries, and a vegetable. Being a vegetarian, I had some vegetables and a potato and a simple avocado salad called Apio Palta. The combination of crispy cold celery and the room temperature avocado dressed in a tangy citrus dressing hit the gluten free and vegetarian spot for me. That is the salad I am sharing today.
Recipe begins here:
There are many variations of this basic Chilean recipe. I've seen recipes that add sliced radish, some add walnuts, others romaine lettuce, and yet other recipes call for red peppers.
This is the basic recipe which I ate in Chile
Avocado and Celery Salad (Aipio Palta Salad from Chile) Ingredients:
2 Haas type avocado or 1 large Florida avocado
4 stalks of celery, sliced thick
1 organic whole lemon or lime
Salt and Pepper to taste
optional: 1/4 cup walnuts
Directions:
Slice celery in med thick slices
Cut avocado into chunks
Squeeze the juice of 1 organic lemon
Season with salt and pepper
Add chopped walnuts if desired
Shared this post on the Souper Sunday linky at Deb's Kahakai KitchenVisit to link up soup, salad or sandwiches- LInky
