This is my interpretation of a recipe by Ami Ann Mackey, moderator of the Engine 2 Seven-Day Rescue Challenge on Facebook. It made an excellent light meal this warm weather night! It has wonderfully fresh flavors and you can spice it up or keep it mellow, depending on your preference.
Yield: 10 slices
1 tube pre-made polenta, sliced … Read more
My current favorite snack—a whole wheat pita pocket filled with baby spinach leaves, tomato slices, cucumber slices, a few slices of avocado, drizzled with balsamic vinegar. Oh my.
Does this need a recipe? Not really.
Hummus, slivered carrots, red bell peppers, fresh herbs…Invent! Enjoy!… Read more
We made these for supper last night, and will be definitely keeping them on rotation. Brand New Vegan for the win!
Crispy, Oven Baked, Fat Free French Fries
… Read more
Wikipedia says: “Dumpling is a broad classification for a dish that consists of small pieces of dough, often wrapped around a filling (as in ravioli or wontons).” I recommend reading the entire Wikipedia article, because every country has its own version, and it’s fun to explore as many as possible!
This version is extremely low-fat, meat-free, and low-sodium. Enjoy!… Read more
This puree is delicious in sandwiches, pita pockets, as a dip.
Lemony Chickpea-Avocado Puree
1 15-ounce can sodium-free chickpeas
2 tablespoons lemon juice
2 tablespoons minced green onion
Salt and pepper, to taste
Add all ingredients to the bowl of a food processor and pulse until smooth.… Read more
What began as a sauce for a broccoli-stuffed baked potato, has now become a spicy dip for crudités and crackers
Spicy Tahini-Miso Dip
Yield: 2 cups
1 cup chickpeas
1/2 cup tahini (aka sesame seed butter)
1/2 cup lemon juice
1/2 cup aged barley miso
2 tablespoons Sriracha sauce (or more!)
Unflavored, unsweetened almond milk
Mash or blend chickpeas … Read more