Are you bored of traditional pasta salad? Yawn at the sight of the proverbial bowl of rotini with Italian dressing at your annual picnic? Well, today I’m going to give you a recipe for a pasta salad with a twist. An Asian twist! […]
I first heard of smashing an avocado onto your salad as a salad dressing last summer, but other than a “that’s weird”, I didn’t give it much thought.
Avocado has long been the star ingredient of my homemade salad dressings, making them thick and creamy and so delicious, and I’m going to share some of my favorites with you today. Avocado is a great source of healthy fats, which are crucial to almost all of our body systems.
But when I first heard of this way of dressing a salad, I thought plain avocado would be a little bland by itself, so I kept creating my salad masterpieces, leaving this much simpler solution behind.
I love potatoes. I REALLY love them. I might even go so far as to name them as my favorite food. Maybe. Sorry, chocolate, you might have been demoted. :) Lately, my suppers (and if I’m lucky and have leftovers, my lunches) have been comprised […]
If you like hummus, I think you’ll love this recipe for a sweet and spicy, creamy and delicious vegan black bean dip for vegetables or chips.
My sister, Lizzie came over for lunch one day last week and brought a bowl of Asian Black Bean Hummus. I fell in love with it right away, and just in the last week have made two (more…)
I wish I could share with you how my kitchen smells right now. Soft summer breezes carry the scent of freshly mown grass, and somewhere a candle is burning. But the smell I’m most enjoying at this moment is the aroma of vegetables roasting […]
Hello friends! I’m so glad you’re visiting with me today!
In my pursuit of better health, one of the hardest things for me to give up has been crackers and chips. I know they aren’t healthy, but they’re so CRISPY and SALTY and DELICIOUS.
They are the perfect thing to munch on while reading a good book, while watching reruns of NCIS, while playing solitaire or escape games on my tablet…actually, I’m pretty sure there is never an occasion that doesn’t call for a crunchy snack. :)
Imagine my delight when I discovered that I could make my own chips and crackers OUT OF VEGETABLES!!!! That I could eat as many as I wanted with no guilt, no hiding the evidence, and that I could actually feel good about eating them! HAPPY DAY!!
And so began a love affair with my dehydrator and a frenzy of trying different vegetables and experimenting with how thick or thin I made them. I’ve liked everything I’ve tried so far, and I have lots of new ideas to try!
Homemade raw vegan vegetable crackers/chips
- 2 c. corn (fresh or frozen/thawed)
- 2 c. onions
- ¼ c. ground flaxseed
- 3 T. lemon or lime juice
- 1 T. nutritional yeast, optional but delicious
- salt/pepper to taste
Place everything in a food processor or blender, and blend until well mixed.
Line your dehydrator tray(s) with parchment paper or a non-stick mat.
Spread corn mixture onto the lined trays. If you spread it pretty thin, they will be more like chips, and a little thicker spread will give you a crispy cracker, which holds up better with dip and looks like the picture above.
Dehydrate at 115*-125* for 4-5 hours, then flip the whole sheet over onto the tray. Keep dehydrating until crispy (overnight works every time for me).
Break into pieces, and store in an airtight container or plastic bag.
Feel free to substitute other vegetables in these crackers! Pictured above is the time I used broccoli instead of corn. Try adding a little jalapeno for some heat, or your favorite spices to give them a new flavor.
PS, here’s how to make my pico de gallo (pictured above)
- one large, or two small tomatoes, diced
- one jalapeno, seeded and minced
- 1/4 c. each green pepper and red onion, diced
- cilantro, to taste
- 1 T. lime juice
Mix, mix, mix! :)
Comment below if you have any questions, to tell me if you try this recipe and like it, or just say hello! I’d love to hear from you!