All posts filed under: Small Bites

Vegan Black Bean Nacho Dip

This vegan dip (that can also eat like a meal) is like your favorite queso, only heartier.


Jalapeno Radish Bites

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 …

Brussels Sprouts and Bacon Mini Kabobs

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 …

Polenta-Parsnip Bites with Savory Walnut Sauce

A few months ago I made a parsnip-based soup, and I’m pretty sure it was the first time I’d ever had a parsnip. To me, they don’t really taste like anything, but I see that as a good thing. It’s always nice to have a vitamin-, mineral-, and nutrient-rich—yet neutral-tasting—veggie that can be used as a base for building a delicious meal. Kinda like having a blank, healthy canvas! I decided to cook and mash it up with some savory ingredients and plop spoonfuls on top of fried polenta—I’d had a thing of polenta in my cupboard for a couple months that I was determined to use it up. I also wanted to use up the silken tofu from the walnut sauce I made recently, so guess what?—These little bites are also drizzled with the sauce. I just can’t get enough of it. I also had some sunchokes hanging out, so threw them in the dish too, and everything turned out awesome. Hope you like it! M Polenta-Parsnip Bites with Savory Walnut Sauce Two Servings | …