Bartlett Pear, Caramelized Walnut and Cheese Plate
Wow your guests with this classic and delicious combination of fruit, nuts and cheese.
Basic Oven-Baked Marinated Tempeh
Although the marinade sounds similar to several of those given for tofu, it's just different enough that, when used on the completely different tempeh, you have a wholly distinct, and wholly delicious, dish. This is a base preparation. Use the baked…
Borscht Pancakes
Potatoes pair up with beets and carrots to make a soul-satisfying pancake reminiscent of borscht. Serve these on their own as a vegetarian brunch or lunch dish, or as a side dish to accompany roast or broiled chicken.
Corn Fritters (Corn Oysters)
1. In medium bowl, combine flour, baking powder, granulated sugar and salt. Mix well with fork; stir in egg, milk and corn until flour mixture is just moistened. 2. Over medium-high heat, in large skillet, heat 1/4-inch oil. Drop corn mixture by level…
Creamy Cold Berry Soup
As a dessert, starter, snack, or even breakfast - this soup is a colourful addition to any meal. Depending on that you have in your fridge - just about any type of berry can be substituted for the strawberries and/or blueberries.
Crostini with Spicy Green Olivada
Offer a light Pino Grigio with these toasts.
Dandelion Cheese Squares
1. Preheat oven to 350F. In a large bowl, beat eggs and flour until mixture is smooth. Add dandelions, cheeses, pepper and nutmeg. Mix well. 2. Pour into a well-greased, 13- x 9- x 2-inch baking pan. Sprinkle with wheat germ and bake in preheated oven for…
Easy Oven Baked Tofu Sticks
Serve these with Green Goddess or other favourite dip.
Eggplant and Red Pepper Relish with Feta Butter
Spread mildly tart Feta Butter on melba toast and top with Eggplant and Red Pepper Relish, a salad-like blend of summer vegetables which keeps for up to five days in the refrigerator.
Eggplant Pizzettes
Pizzettes, or little pizzas, are obvious winners with kids, but by using grown-up toppings, you'll see them disappear with guests of any age.