Appetizers and Sides
Recipes for Appetizers and Sides from Down to Earth Organic and Natural
Pineapple Ginger Quinoa
Sweet-tart pineapple pairs with spicy and warm ginger for a delicious quinoa vegetable entrée. This recipe is adapted from Veganomion.
Tabouli (Parsley & Bulgur Wheat Salad)
Tabouli is a traditional Arabic salad that is simple but filling. Parsley is full of minerals and chlorophyll and is a great cleansing herb.
Garlic Braised Greens
Hearty greens get dressed up with savory garlic and sweet honey for a delicious and quick side dish.
Brown Rice Polenta
Brown rice adds some whole grain goodness to creamy warm polenta. This is a great way to use up leftover grains -- try with quinoa too! <br>
Vegan Deviled Eggs
This tongue-in-cheek appetizer makes for a fun party food and showcases the wide range of vegan cooking. Recipe adapted from vegan blog: Meet the Shannons
Soy-Braised Kabocha
Peeling kabocha is no easy task! You can cut the squash in sections, then cut away the skin with a paring knife. For even easier peeling, you can boil the kabocha whole for 5 minutes. After drying thoroughly, use a vegetable peeler or a paring knife.
Warm Wheat Berry Salad
Hearty, tasty and nutritious wheat berries form the base for this filling salad. You can also substitute garbanzos or white beans for the grains.
Kale with Tahini and Yogurt Dressing
Make this easy dressing ahead of time and have it ready for all your salads.
Beets and Greens Sauté
Beets are related to chard, and the greens can be used in the same way. Enjoy the beet greens and roots in this dish, and save the stems for your <a href="http://www.downtoearth.org/recipes/main-courses/homemade-vegetable-broth">Homemade Broth.</a>