Plant Based Spinach And Artichoke Dip

This plant based spinach and artichoke dip was so delicious! I had to make it a couple times to get it just right, but overall it was a joy to taste test :). We have been binging out on Netflix and Amazon Prime lately (have you seen Alien Code?), so dips have been at the… Continue reading Plant Based Spinach And Artichoke Dip

Roasted Red Bell Pepper Hummus

Why didn't anyone tell me that roasted red bell pepper hummus was so delicious? Of all the legumes, chickpeas are a staple on my monthly grocery list. They are so versatile, especially when you are a plant based eater. You can make patties, meatballs, dips, spreads and even desserts, to name a few. In fact,… Continue reading Roasted Red Bell Pepper Hummus

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Roasted Bell Bell Pepper Hummus
A quick, frugal dip that's packed with protein and is low fat!
Course Appetizer
Cuisine Dip
Keyword dip, plant based, vegan
Prep Time 5 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Appetizer
Cuisine Dip
Keyword dip, plant based, vegan
Prep Time 5 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Drain your chickpeas and place them into a blender. Add about a little of the liquid from the roasted red bell peppers or water, then blend. If not blending well, add more liquid.
  2. Add the spices and bell peppers, then blend until everything is chopped and mixed consistently through out the dip.
  3. Pour into a bowl and add chopped bell peppers to the center for garnish. Enjoy!
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Vegan Crab Cakes

In the past, crabs were only enjoyed along the West and East coast because of their availability in those locations. In these areas, cooks and trained chef's combined the crab with spices and crackers or breadcrumbs. However, it was Crosby Gaige that coined the term "crab cakes" in the 1930's. In his cookbook titled, "New York's… Continue reading Vegan Crab Cakes


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Vegan Crab Cakes

Crispy, but moist Vegan Crab Cakes that are perfect as a main dish, appetizer or on a sandwich! They are the perfect texture and the flavor sends bursts of satisfaction in your mouth that is sure to please the family!

Prep Time 20 minutes
Cook Time 20 minutes

Servings
cakes


Ingredients

Prep Time 20 minutes
Cook Time 20 minutes

Servings
cakes


Ingredients


Instructions
  1. Place half of oil in a saucepan and add your onions and celery. Sauté until translucent, then add your bell peppers.

  2. While the vegetables are being sautéed, mash your chickpeas and hearts of palm in a large bowl.

  3. After your vegetables have cooked until slightly caramelized, add them to the large chickpea and hearts of palm mixture. Combine your seasonings, mayo, juice and finely ground breadcrumbs; mix until well combined.

  4. Shape each patty and coat with Panko breadcrumbs, then place on a pan lined with parchment paper.

  5. In the same pan that you cooked the vegetables, add the remaining oil and cook each side until a caramelized brown; approximately 4-5 minutes on each side.

  6. Serve with a lemon and aioli sauce.


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