This vegan dip (that can also eat like a meal) is like your favorite queso, only heartier.
After whipping up a dairy-free Mexican sauce, you’ll be just ten minutes away from this easy dinner or appetizer.
Holiday dinners with my family almost always include red radishes, but my dad is the only one who ever eats them. He salts the heck out of them and pops ’em like grapes. Red radishes were also always present on my Grandma’s veggie trays, but those appeared at almost every dinner she served—she was an amazing cook so every meal felt like a holiday. So, radishes have always been around, but I never liked them. Or, I should say, I never gave them a fair shot…they were among the massive list of foods I was too picky to eat when I was a kid, and it’s one of the few I refused to give in on as an adult. Until, that is, I made this Avocado Toast with Watermelon Radish last month. They had one cut open at the grocery store—an excellent marketing strategy—and honestly, I really just wanted to take a picture of them in a dish. Their appearance was the driving force behind creating that recipe, but come to find out, I do like the way they taste! A lot, in …
Gorgeous watermelon radish slices are layered with avocado and red onion in this easy, filling open-faced sandwich.
Sliced potatoes get the fancy treatment in these great cocktail party appetizers.
I don’t do a ton of meat, but I have to admit, I have been known to order bacon from time to time when I go out to breakfast. And I feel like it’s not really a party until you wrap something in bacon—or in this case, pair something with bacon. These small bites hold up great when prepped ahead of time for a gathering, and the Brussels sprouts put a fall spin on things. Want a vegetarian option? Just double up on the Brussels sprouts, two per toothpick—they’re a great crunchy, salty snack all on their own. Enjoy! M Brussels Sprouts and Bacon Mini Kabobs Yields: about 50 kabobs | Vegan, Gluten-Free Prep time: 20 min | Cook time: 20 to 30 min | Ready in: 50 min Ingredients: 1-1/2 lbs Brussels sprouts (use small ones—less than 1 inch long—or cut large ones in half so they cook at the same rate as the bacon) 1 lb bacon 2 tablespoons olive oil 1 teaspoon salt (You’ll also need toothpicks.) Directions: Preheat oven to 425 degrees …
Garbanzo beans add some UMMPH to this vegan version of a caprese salad.