Spice Up Your Snack Game with These Sambal Oelek Seitan Wings
A little rooster told us you would like these
A little rooster told us you would like these
Jicama gives this guacamole a unique and refreshing crunch – everyone will be trying to guess your secret ingredient!
For a quick pick-me-up in the morning or afternoon, the mixture of peanut butter, chocolate, and coffee in these energy bars takes the cake.
An almond flour coating gives these spicy bites a crispy exterior without the need for bread crumbs. Serve it hot right from the oven for best texture.
Enjoy these crispy and golden brown “fries” guilt-free!
These cute and tasty little appetizers are made with pre-cooked polenta, which cuts down your prep time but doesn't scrimp on a rich, delicious flavor.
When you're in the mood to snack, this spicy crave-worthy popcorn satisfies all the cravings.
You can't totally shield your kids from getting colds or the flu, but you can build up their immune systems with nutrient-dense foods. These snacks are so good, they won't even know they're good for them!
This beautiful vegan cheeseball is the ultimate festive appetizer. It is creamy, flavorful and perfect for any dairy-sensitive guests. You can easily make it a few days ahead of time and serve it with crackers or fresh vegetables just as your guests arrive.
This fermented cheese recipe takes a little longer, but it's worth the effort. In addition to a mild bite from the aging process, you'll also get beneficial bacteria.
This cheese alternative is lightly fermented for a more authentic flavor and texture. Experiment with using different nuts. Try almonds, walnuts, or pine nuts for some or all of the macadamia or Brazil nuts. Use more or fewer minced peppers for a milder or more potent cheese.
If you've ever been let down by homemade granola bars that taste a little too . . . um . . . healthy, give these yummy nuggets a try.
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Talk about a fusion of world cuisines! Cubes of avocado are folded into chimichurri—an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil—to create a Latin variation on bruschetta, a classic Italian starter.
A baking-soda solution helps the salt and pepper stick to these light, crunchy twists, plus gives them a deep-brown color when they’re baked without an egg wash. To give your twists a gourmet flair, make several batches using different salts and peppers.
This elegant side was designed for indoor cooking, but if you can char the vegetables and brown the bread on a grill, all the better.
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The best guacamole keeps it simple: ripe avocados, salt, lime, garlic, onions, chiles, cilantro, and some chopped tomato. Serve it as a dip at your next party or spoon it on top of tacos for an easy dinner upgrade.
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Check out Vegetarian Times Editors's author page.
Grilling or broiling the squash in this simple antipasto accentuates its nutty flavor.
If you think warm buttered popcorn smells good, wait until you get a whiff of truffle oil in the mix.
Who says happy hour is only for bars and restaurants? A small gathering at your place with festive drinks and light nibbles is easy to pull together, and you can always let the party go later if everyone’s still having fun. Here are our favorite super-simple make-at-home noshes.
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In the food magazine world, we talk a lot about “recipe development.” I like that “developing” is distinct from “inventing” or “creating.” Case in point: Some impromptu recipe tweaking when I wanted to make Cheddar cheese wafers, a Southern classic I adore but wanted to make a little fancier.
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Not ready to go to bed and still feel a bit hungry? Try these healthy, easy-to-make snacks!
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Check out Vegetarian Times Editors's author page.
The leftover onion marmalade used to flavor this recipe can be spread on sliced bread or served with cheese.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Bring home a taste of Spain with easy tapas and wine delights
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This appetizer is a cross between pizza and bruschetta with colorful heirloom tomatoes added just before serving.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Prepared frozen pastry makes quick work of this elegant tart, which can be served warm or at room temperature. Take advantage of fresh farm-stand goat cheese for the filling.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
The goat cheese does not melt completely, but will flatten and brown slightly.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.