OUR VEGETARIAN BLOG
Peppercorn Dip
This is a simple but snappy dip that can be prepared in less than 5 minutes. I predict you’re going to love this. I like grinding a medley of different peppercorns for this recipe. Look in the spice aisle of your grocery store for a combination of black, pink, white,…
Mexicorn Dip
This recipe came by way of Susan Brown, with a little note in the margin that said, “This is really Paula Brackett’s recipe!” So, that being said, my whole family wants to thank both of these friends for sharing this recipe with us. My favorite things about this dish:…
Jody’s Feta Cheese Spread
Thank you to Jody Welsh, a good friend and respected teacher in our community, for sharing this rich and tangy recipe. 4 ounces crumbled feta cheese4 ounces cream cheese, softened⅓ cup mayonnaise¼ teaspoon crushed dried basil¼ teaspoon crushed dried oregano⅛ teaspoon…
Hummus Spread with Pita Bread
This is also a recipe from Cheryl Castle. I’m embarrassed to admit this, but hummus always sounded like something too healthy for me to enjoy. Cheryl’s recipe helped rid me of that notion, and I’ve been partaking ever since. 1 (15-ounce) can chickpeas, drained…
Cheryl’s Cucumber-Tomato Salsa
I enjoyed this at the home of my friend, Cheryl Castle. She served it with her Hummus Spread with Pita Bread (page 6). It was so yummy. Cheryl suggests serving this dish as soon as it has had a chance to chill, rather than preparing it in advance. ¼ cup freshly…
Black Bean and Corn Salsa
I adore this salsa — and it’s really very good for you! How could you ask for more, right? 1 cup frozen corn, thawed1 (15-ounce) can black beans, rinsed and drained1 cup seeded chopped tomatoes½ cup chopped green onions2 or 3 serrano chiles2 tablespoons chopped fresh…
Kelsey’s Cranberry Salsa
Kelsey Adams is one of those remarkable young ladies who is power-packed with giftedness. She coaches, she teaches, she creates, and she even cooks! Here is her fun and fruity salsa recipe — you’re going to love this. 12 ounces fresh or frozen cranberries, chopped1…
MUM’S TURMERIC TEA
A health-giving, nourishing tea, best drunk when you’re feeling a little under the weather and in need of a boost. Makes 2 cups 1½-inch piece of ginger, peeled and grated¼-inch piece of fresh turmeric, grated, or 1/3 teaspoon ground turmeric2 tablespoons honey (or to…
ROADSIDE GINGER CHAI
Although I love my mum’s chai, some of the best stuff I’ve ever had has been from roadside stalls in India (many with dubious hygiene credentials). The reason being that these chai wallahs do one thing and they do it well—they’ve perfected their game by serving up…
KASHMIRI SAFFRON TEA
No matter how much you try not to get drawn into a carpet-buying trip by a well-meaning Kashmiri man in Delhi, you will probably at some point end up in a carpet shop. On the bright side, the Kashmiri tea they serve is a delicacy, rarely found outside of these shops,…
AVOCADO, HONEY, + CINNAMON LASSI
Travel the length and breadth of India today and you will find lassis of every kind, texture, and flavor. The best one I ever had was from Blue Lassi in Varanasi. This avocado and honey lassi borrows from that one. Creamy and rich from the blended avocado flesh and…
PEACHES + CREAM LASSI
A subtle creamy beauty. Makes 4 glasses 1 pound peaches½ cup coconut milk2 cups plain Greek yogurt3 tablespoons sugar or honeya pinch of ground cinnamon1 teaspoon rose water (or to taste) Wash the peaches and chop into small chunks, discarding the pit in the center….