This is smoky and tangy salsa originally from “Tacolicious” combines roasted and fresh tomatillos with avocado and fresh jalapeno. You can dial the spice up or down based on the amount of jalapeno you include.
Snacks, small bites, and starters for before and between meals.
We brought so many plum tomatoes home from the farmer’s market that we knew we wouldn’t be able to eat them all fresh. We decided to roast a batch; roasting tomatoes helps them develop a richer flavor and brings out their sweetness. This recipe is one of the simplest from […]
This one is so easy – chop and combine 2 mangoes, 3-4 green onions, 1 jalapeno pepper, tablespoon of freshly squeezed lime juice, Kosher salt, and freshly ground black pepper to taste. Simple, sweet, spicy, and delicious. I baked a batch of homemade corn tortilla chips for dipping. This recipe […]
This is a beautiful vegan dip that could just as easily be served as a sauce over a veggie and rice dish. I roasted a bunch of broccoli and used it as a dip. The ginger is refreshing and the cashew creme is super-smooth.
Our boys love guacamole salsa, so when we landed a handful of fresh tomatillos in our farm basket, we knew exactly how to use them. In this recipe originally from Martha Rose Shulman of The New York Times, roasted tomatillos add tartness to creamy guacamole; minced jalapeno adds a bit […]
We adapted this recipe from Alice Hart’s Vegetarian cookbook; she included it in her book with permission of Stephane Reynaud, who is chef-proprietor of a restaurant near Paris, France. This is apparently a well-traveled and well-loved recipe, and we can taste why! Our version pairs creamy vegan feta seasoned with […]
Our entire family loves Mexican food. I’m not sure if the cause is our proximity to the Mission District in San Francisco, but the effect is that we include tacos in our meal plan nearly every week; we frequently cook up a batch of frijoles borrachos (“drunken beans”) to make […]
This isn’t your typical mashed eggplant dip; our version is low-FODMAP friendly. We adapted the original recipe from Jamie Geller.
After enjoying Pesto Zoodles with Bacon and Tomatoes earlier in the week, we had a healthy portion of leftover vegan pesto in our fridge. We created a perfect “second chance” to enjoy the pesto – simply stir in a bit of plain, unsweetened cashewgurt or other non-dairy (plain, unsweetened) yogurt, […]