Around my circle of friends and family, it’s no secret that I am a complete junkie for some chili garlic sauce. I put it on everything. Anything. Sometimes I eat it straight from a teeny tiny spoon. I have absolutely no shame when it comes to this addictive condiment.
Whatever I put chili garlic sauce on only becomes that much better. It’s sort of like salt… except spicy, and garlicky. Two of my favorite tastes. Works in this example too. Pumpkin, during Autumn months, pretty much makes everything–including hummus–better. So, it only makes sense that adding a little chili garlic sauce would have to make that already better hummus, even better. Ya know?
Plus, it’s orange, so serving with purple cauliflower makes for a show stopping Halloween party tray addition.
The key to making this dip’s texture smooth and creamy and not so much like pumpkin pie filling is to blend it in your food processor (or blender if you prefer) for a long time. At least 5 minutes, and I’d shoot for 7 to be safe. Also, be sure to start with just a little water and add as needed, since some varieties of canned pumpkin seem to have more liquid than others.
I have no clue where I originally saw this idea years ago–but in today’s blogging world, apple nachos have become just about as ubiquitous as raw ballz…
But, there may still be a few folks remaining who aren’t tuned into all the apple nacho hoopla.
If you’ve never tried them, give ‘em a whirl! They are ridiculously easy and taste much more awesome than they sound. Plus, my kids LOVE them as a midday snack. And did I mention how silly easy these are to toss together? Almost as easy as raw ballz. ;)
Hi everyone! First, I have to thank you all for the wonderful comments and congrats on the book, the move to Philly and the VegNews mentions. Your kind words mean a lot to me and I just loved reading all the comments! ♥
Also, I’ll be announcing the winner of the decorating kit giveaway at the end of this post, so bear with me–or just scroll down to get to the good content. ;)
Now, onto the stuffed grape leaves. Stuffed grape leaves are from the cuisines influenced by the Ottoman Empire, including but not limited to Turkish, Greek and Middle Eastern cuisine. These little nuggets of deliciousness are most typically known as dolmades. Dolma is from the Turkish verb dolmak, ‘to be stuffed’, and simply means “stuffed thing”. Neat, eh?
The simplicity of this soup is what makes it so darn delightful. The cilantro imparts a wonderful citrus flavor and pairs well with the dense sweetness of the carrots.
The carrot soup alone is extremely flavorful, so if you have an aversion to cilantro, it’s not essential to add it at the end.
But, of course, if you LOVE cilantro… then by all means, add twice the recommended amount.
Crackers are great little gems to have tucked away for the random occasion when you need something quick, savory and snappy. They shine in celebratory times where they make there subtle, but necessary, appearance on party trays. They come to the rescue during more dismal times–acting as the only food some folks can stomach when feeling under the weather. They also work well as a simple and delicious snack, for no good reason at all.
Store bought gf crackers can be quite costly, though. I’ve seen small (teeny) bags of them in my grocery store selling for seven dollars. Seven! Now, I appreciate a good snack that won’t compromise my health just as much as the next gal–but seven dollars? That’s just silly. And a darn good reason to make your own crackers from scratch. This particular recipe reminds me of a goldfish cracker with more sophistication, an extra dose of crunch, and a subtle touch of curry.
Let me start off by extending a heart felt thank you to everyone who left comments and sent emails in support of my cookbook project. I have been working tirelessly on the darned thing and the support from you guys just makes doing it so much more worthwhile. ♥ In fact, some of the responses I received were down right tearjerkers… but I digress.
The Friday after Thanksgiving in our house means a major chill fest that includes continuing to feast throughout the day on the remains of last night’s dinner… and a super relaxed family movie night.
Tonight, on the menu for movie watchin’ is the ever-so-loved nooch covered popcorn, and a new family fave- Autumn spiced popcorn. It’s delicately sweet, slightly salty, and has just enough spice to still call it autumnal. That’s right, I said autumnal.
We haven’t picked out a movie yet for tonight… but I am hoping whatever we choose will be able to rival last night’s re-visiting of the classic The Karate Kid.
I love four day weekends! Happy Friday :)
So, I was running behind today with my VeganMoFo post and was trying to find something superquick to make up for it. As I wandered into my kitchen, I immediately spotted two of my favorite foods: potato chips and chocolate chips. I considered today’s post done!
I know this isn’t exactly a recipe… at all. It’s much more of an assemblage. But, chocolate covered potato chips are BIG where I come from (holla, Midwest!), so any of you unfamiliar to this insanely unhealthy flavor explosion: this post is for you. ♥
Plus, it’s almost Thanksgiving, ya know?! That’s right…add some mashed potatoes and gravy and we would have ourselves a three-course dinner, folks. :)
What can I say? I’m a simple kinda gal.
I cannot even explain to you all how much I love falafel…
This recipe came about by combining my favorite vegan fritter with my favorite hummus flavor. Ahhh, life is good, no?