This is a popular variation on water kefir made with coconut water. Fresh coconut water is best if you can get it. Pasteurized bottled coconut water works fine too.
This raw, sugar-free version of the classic Japanese pickled ginger takes only a few minutes to prepare, is ready to eat immediately and will last for two months in the refrigerator.
Tempeh is a great soy product to add to our diets- flavorful, healthy, and protein-rich. Serve this hearty dish with rice, noodles, or greens.
Pico de Gallo translates as “roosters beak” because the ingredients in this fresh salsa are so roughly chopped it’s like a chicken has pecked at them. It only takes a few minutes to make - just peck at it and throw it in a bowl!
What’s not to like about chips? They’re satisfying, delicious and endlessly versatile. Amazing by themselves or served as a side – you might need to make a double batch because these will disappear quickly!
While most Asian cuisine is easily adapted to fit a vegetarian diet (or is vegetarian already), one ingredient continues to be elusive and often is that "something-something" missing from otherwise decent dishes: fish sauce. Fish sauce is full of umami richness, which can easily be replicated with seaweed and mushrooms. This recipe comes from the food website, www.thekitchn.com
Fritters are a simple, fun way to add veggies into your snacks!
A perfect dip for French fries, onion rings, poppers, to name a few. This dip is even delicious with fresh veggies or as sandwich spread.
A mix of red and white quinoa, bright greens and flavorful oranges makes for a quick (and beautiful) summertime potluck or BBQ dish.
Serve these savory rolls as a quick snack with your favorite dipping sauce.