Fresh and hot out of the oven, these pretzel bites are super easy, and are an amazing freshly-baked snack. Serve them with some mustard, or add them to a buffet table along side Cashew Queso, Cashew Vegan Sour Cream, and even fresh veggies. Guaranteed to be a hit.
Appetizers
Sesame Cashew Power Balls
Indulge yourself! Here is a great tasting, chewy treat that travels well and satisfies the afternoon (or morning) munchies. Six ingredients and 15 minutes is all it takes. They are one of my favorite snacks. Not too sweet, and oh so satisfying!
Garlic Mushroom Scalloped Potatoes
There are more steps here than our typical recipe, but it's worth it. It will take a bit more time, but nothing here is difficult. Each step builds another layer of flavor. Follow the steps, and in less than an hour you’ll have a delicious entree ready for the oven. Or refrigerate overnight and bake it the next day! Along the way you’ll learn some cool French words that are part of the Chef’s shorthand.
Mormor’s Authentic Swedish Meatballs (Vegan)
For Swedish meatballs, I raised the baking temperature, and cut a few minutes off the recommended baking time. This makes the meatballs a bit crusty on the outside, and warm and juicy on the inside! Just like Mormor made!
Classic Waldorf Salad
Chopped apples and celery, grapes, walnuts and a few dried cherries are a classic dish known as Waldorf Salad. A light, vegan-mayo dressing adds a nice contrast to the fruit. Elegant enough to be served as an appetizer, side dish, or even as a light dessert at the end of your holiday meal.
Hastings Leander (David)
Think of congee as the eastern, vegan version of chicken-noodle soup: healing, healthy, hot and soothing!This recipe couldn't be easier or more fresh. The rice is replaced with grains and black beans for a protein boost. Add the fresh ingredients to your Instant Pot in any order. Give it a stir, cook it up, and 90 minutes later you have a hot, nutritious, one-pot meal to warm you from the inside out!
World’s Best Cashew Queso Cheese Dip
If you’ve not roasted peppers before, you will learn how for this recipe. It’s really not hard at all. Then toss your freshly roasted pepper in the blender with a few other ingredients. Forty-five seconds in the blender and you have a great tasting dip or sauce. An extra bonus? The color on this is perfect for your Halloween buffet table!Sidenote, check out Kassia Fiedor's cookbook, Cocina Holistica! It’s the star of our resources shopping page AND the inspiration for this recipe!
Fermented Meyer Lemons
These lemons are as simple as salt and lemons. 10 minutes to prepare, 30 days to ferment, and then you have the fresh taste of summer in your pantry all winter long.
We promise: