Simple, delicious and healthy. Marcus Samuelsson was born in Ethiopia, and raised by Swedish parents and has become quite famous as a chef, after competing on the Next Iron Chef. This is from Cooking Light, where chef Samuelsson wrote an article with this recipe. Great vegetarian fare!
This is a vegetarian version of the ever so popular appetizers that are a hit at parties! A Thai recipe called Ma Hor. The sweet and salty work so well together. As a bonus you can make them ahead of time. From Olive magazine. Ma Hor means galloping horses.
I saw Giada make this on Giada at Home on tv. Posting for safekeeping. Serving suggestions: Serve on toasted bread, alongside cheeses, or on lamb chops. Mix with yogurt and granola, or layer in desserts or parfaits. Try a little in a grilled cheese sandwich, yum!
Perfect for summer get togethrs, and a great way to cleanse your palate after a bbq. Serve alone or with vanilla ice cream to get the full crumble experience. Adapted from "Young and Hungry" by Dave Lieberman.
Easily made vegan by using vegan mayonnaise! Delicious and versatile. You can use this as a marinade too. :) This came from Melody Prettyman. She does healthy cooking demonstrations all over the country and I saw her on a TV program on 3ABN.
Cardamom and garam masala add subtle spice to split peas and sweet potatoes. Directions for making on the stove and for the slow cooker. I like to add a little curry powder to spice it up even more! Adapted from Whole Foods.
From Alton Brown, Good Eats, Episode: Et Tu Mame. Delicious! I have tweaked it just a little bit. :) You can double the chile sauce to increase the heat if you wish. I used Thai sweet chili sauce but use the red chili paste or sambal oleck if you like.