Category Archives: Appetizers

Cornbread Waffles

I love cornbread. I love waffles. I love savory breakfast foods. I love home cooked southern meals. So cornbread waffles are a food of my dreams 🙂 

You need:

 1 cup soy milk

1tbs olive oil

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1tsp coconut vinegar

1 cup cornmeal

1/2 cup brown rice flour

5-6 dates 

1 tsp flax

3-4 tbs jalapeños 
Combine all ingredients in high speed blender and pour one by one into hot, oil sprayed, waffle maker. Enjoy one by one as a savory waffle with your dinner! Top with chili, cheese, beans, greens, whatever your heart desires! Enjoy!













Rosemary and Lemon Roasted Potatoes

Rosemary, Thyme, Salt and Lemon. Doesn’t get much simpler but so delicious!! No oil used in this recipe either.
You need:

-about 5 potatoes, depending on size

-Juice of 1 lemon

-1-2 TBS each Rosemary and Thyme

-Sprinkle of sea salt to taste

Wash and quarter potatoes and put in cold water, bring to boil for 4-5 minutes.

Drain and then place back in your pot, lid on. Put half of lemon juice in, along with the lemon rinds. Grab on using a towel and shake potatoes around to mar up their edges.  This enhances the crispy texture!

Then put on sheet and sprinkle with seasoning. Bake for 35min at 400 on parchement paper. Drizzle in other half of lemon after cooked.

Pictured I ate this with some Greek yogurt then topped with touches carrots and green onion, yum!




Classic Lemon Garlic Hummus

A rich flavorful hummus is comfort food to me. Not the kind you buy in a grocery store, however. There is a local mediteranean shop that sells hummus that I love, and then there is the homemade kind. Really, making hummus at home is so easy, I have no idea why I don’t do it more often! Enjoy on salads, with crackers, with veggies, in a wrap, on a sandwich, etc.  This is a basic recipe that can be altered easily with a change in seasonings. I use a little (non-dairy) milk to give creaminess without having to add additional oils. Why add extra oiliness when you don’t need it?  The flavor remains every bit as rich and decadent 🙂
You need:

1 large lemon, juice and pulp

1 can garbanzos

2 small garlic cloves

1 tbs tahini

1 tbs olive oil

2 tbs oat milk (milk of choice)

dash crushed red pepper

pinch sea salt

dash oregano

dash parsley
Blend all ingredients on high until smooth and creamy!

Garnish with smoked paprika and enjoy!!

Zucchini Mini Pizzas !

Little healthy yummy morsels! For a flourless gluten free way to get that pizza taste. Make a great appetizer to an Italian meal or an anytime snack!
You need:

-2 zucchinis sliced into 3-4 long flat strips (depending on size).

-marinara sauce

-cherry tomatoes, 3-4 sliced 

-tsp chopped onion

-dash crushed red pepper

-sprinkle of garlic powder

-tbs each fresh basil and oregano, chopped

– (optional) cheese of choice (I used daiya pepper jack shreds on half, and a little fresh mozzarella on the other half)

Arrange on a cookie sheet lined with parchment paper.

Bake at 350F for 20min then 2 min on high broil to get cheese a bubblin!


Almond Bran Blueberry Muffins ! !

OM-chewy-almondy-Goodness!!!  This is another recipe that doesn’t look like much in photos, but dude, so amazing in my mouth.  These are a bit of a remix from this recipe and they are amazing. They were all gone in 2 days, and my guy was out of town. All me. Add this to my instant favorite list! I usually avoid gluten in my home cooking, just to make my recipes more tolerant to various dietary needs, but my one exception is wheat bran. Since I am not gluten intolerant personally, I don’t give this one gluten food up; I love it too much!!

mix well:

1 cup soy milk

3 bananas

1 tsp almond extract

Then stir in:

2tbs flax  and let sit.

Next add:

1cup wheat bran

1 cup brown rice flour

1/2 tsp pumpkin pie spice 

1/2 tsp each baking soda and powder

Pinch sea salt

1 cup wild frozen blueberries

Bake at 350F for 40min for large muffins,

15-17 min for mini muffins!

I recommend doubling this recipe to make it last!  Serves… 1! 😉  This recipe made 6 large muffins and 12 mini muffins.  Less words, more pics, enjoy!!



Simple Yummy Potato Lettuce Wraps

This is one of those low-fat vegan dinners/appetizers, that is probably weird to most people, but I find SUPER delicious!!

SO simple, so quick on those days when I get home from work ravenous and need something to get me going on cooking dinner and all the other evening tasks.

You simply need:

1 head of romaine hearts, cleansed and dry

2 small steamed potatoes, cut into 2×1/2 in strips (or approximate equivalent)- i love yukon gold, so soft!

slivers of red onion to taste

sprigs of cilantro to taste

Simply place potato pieces on lettuce leaves, along with small amount red onion and cilantro. Fold lettuce leaf in half, to enclose potato piece, then you can even fold in the sides to make a compact little “burrito”!

NOM away!



Fresh Mango Salsa!

Oh yeah!  Put these on some black bean vegan tacos, a bed of spinach for a fresh, salad, or if you eat fish some lovely grilled salmon.  We had a feast today replete with power greens, fresh avocado, steamed potatoes, sweet potatoes, and purple potatoes, and grilled salmon. It was amazinggggggggg.  My guy does the grilling and I do the veggies in the kitchen 🙂  Does not get more summery or simple!!

You need:

1 cup chopped mango

1cup chopped tomato

3 green onions sliced

4tbs chopped fresh cilantro

1/4 lemon or lime juiced

1/4 chopped jalapeño or serrano 

Chop and toss, enjoy!!!

Steamed Kabocha and Pea Sprout Spring Rolls

Clearly one of my favorite foods, these spring rolls!! I was almost out and found some brown rice wrappers, so tried them out! Not bad, just not as pretty 🙂 The brown rice wraps just require a little more water/soaking to soften up as much as the white rice wrappers.  Personal preference, this recipe is great with either!!  The kabocha and pea sprouts were a new experiment and I LOVED the textures/flavors of both! Bell peppers, cilantro, and cucumber are old standbys 🙂  This is one dinner that is light, fresh, healthy and leaves you feeling satisfied, but not weighted down by oils and heavy food.  Easy to digest and oh so delicious!!! Check it out!

You need:

-1 small or 1/2 large kabocha squash, cubed and steamed until soft

-3 green onions, cut into strips

-large handful cilantro

-1/2 red bell pepper, sliced thin

-1/2 large cucumber, cliced thin

-Rice Wrapper, Vietnamese Style, 8in, brown or white rice, 10-12 wrappers

-raw spinach or mixed greens

-about 4oz fresh pea sprouts (got mine organic at TJs), bottoms trimmed off about 1 inch

One at a time, dip spring roll wrappers into warm water until softened. Place on flat surface like a cutting board. Layer in greens, sprouts, sqaush, and other veggies, then roll up folding one long side, then each of the small sides, finally wrapping around second long side to secure together.  Set on a place and set aside as you make each one the same way. Whisk together your dipping sauce and enjoy!! Serves 2!

For the sauce:

-1tbs liquid aminos

-1 large or 2 smaller lemons juiced

-1/2 tsp crushed red pepper

Healthy Vegan Cornbread

I always say, I know I’ve been away from home too long when I start to crave cornbread. So tell me why I have never tried to make this heavenly treat. I know I can healthify anything!! MMMMM healthy cornbread– an oxymoron?  Perhaps generally, but not today! No this one is not lard or butter laden, (though a little butter on top would not be the end of the world 😉 Made with organic 100% gf cornmeal and completely oil free, one could do MUCH worse in the health department!!  These come out pretty dense and hearty, which I love, but if you are accustomed to a lighter cornbread, just up your oat flour by 1/2 cup and your almond milk by another 1/3-1/2 cup.  You’re golden!

I used: 

1.5 cup cornmeal

1/2 cup oat flour

2 bananas

1/2tsp vanilla

1 tsp coconut vinegar

1tbs golden flax

1 cup almond milk

1 ear corn, de-cobbed and crumbled

1 tbs jalapeno, minced

Nutritional yeast 3tbs + some to garnish

Mix all ingredients together, saving out a few tsp nutritional yeast to sprinkle on top! Feel free to up your jalapeno if you can handle some kick too, it really depends on how spicy your chosen pepper happens to be!!

Spoon into silicone cupcake molds for easy, oil-free removal.

Bake at 350 x 35min and enjoy!!