Blog — appetizer RSS



VEGAN + RAW TRI-COLORED CAULIFLOWER SALAD

TRI-COLORED CAULIFLOWER SALAD/DRIED CRANBERRY/CRUSHED PISTACHIO Cruciferous vegetables are abundant in the last days of fall and into the winter. They are extremely hearty and can be prepared in a variety of ways to create a wonderful side dish or plant-based entree. Recently, while on a trip to the farmers market, we came across these beautiful heads of purple and orange cauliflower, along with its relative - the fractal-like romanesco. For a quick side dish we usually like to pan roast cauliflower with a little olive oil, garlic, and lemon - but this time we decided to try something different.After a little experimenting, we came up with a hearty yet simple salad composed of shaved cauliflower and romanesco tossed with sweet-tart...

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VEGAN CANDY STRIPED BEET/GARLIC LEMON YOGURT/HARISSA OIL/FRESH MINT

Now that Summer is officially here, the farmers markets are overflowing with produce and my recipe testing tends to revolve heavily around anything refreshing and light that can be enjoyed on a hot day.I have always loved the vivacious color of a beet. Wether it's golden, red, or candy stripe, it inspires me to create. The cover of my recipe book Wild Plate, is wrapped in a hypnotic hot pink Chioggia beet ( candy striped beet). When I saw some at the market the other day, I couldn't help but purchase a variety bunch and head straight to the kitchen.This recipe is a great appetizer or served as a salad. It uses Harissa spices which is made up of hot...

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