Recipes

Inari with Spicy Sushi Sauce

Inari with Spicy Sushi Sauce

These homemade inari tofu pockets are stuffed with seasoned sushi rice and topped with a killer spicy sushi sauce. Simple ingredients, big flavor—perfect for any occasion!
Couverts16
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Equipment

  • Deep fryer or pot, rice cooker (optional), large bowl, spoon, paper towels, shallow dish or resealable plastic bag

Ingredients

For the rice:

For the tofu pockets:

For the Spicy Sushi Sauce:

Instructions

  • Place the rice, water, vinegar, agave, and salt in a rice cooker and cook.
  • If using stovetop, follow rice package instructions, adding vinegar and agave to the water.
  • Heat vegetable oil to 1 inch depth in a pot or deep fryer over high heat.
  • Cut tofu into 12–16 pieces (about 2×1.
  • 5 inches, ¼ inch thick).
  • Deep-fry tofu in batches, 3–4 pieces at a time, until golden brown, about 5 minutes.
  • Remove tofu from oil, place on paper towels to drain excess oil.
  • In a shallow dish or resealable bag, mix soy sauce, rice vinegar, and agave.
  • Place fried tofu in the marinade, soaking for 10–20 minutes.
  • Remove tofu from marinade and place on paper towels to absorb excess moisture.
  • Carefully cut a slit into the long end of the tofu to form a pocket.
  • Stuff each tofu pocket with prepared sushi rice.
  • To make the sauce, whisk together vegan mayo, sriracha, and sesame oil.
  • Drizzle spicy sauce over the tofu pockets and serve with extra sauce on the side.

Notes & Wine Advice

Serving Tip:
Serve as an appetizer or snack with extra dipping sauce on the side for added flavor.
Wine Advice:
A crisp, dry white wine like a Sauvignon Blanc complements the spiciness of the sauce and enhances the tofu’s flavor.

Nutrition values

Calories: 100 kcal | koolhydraten: 15 g | Eiwitten: 6 g | Vet: 3 g | Suiker: 3 g
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Course; Side Dish / Snack / Sushi
Cuisine; Japanese
Diets; Soy Free / Vegan

Crispy Greek Phyllo Samosas

Crispy Greek Phyllo Samosas

These Greek-inspired phyllo samosas are packed with flavorful mushrooms, nuts, and spices, creating a perfect savory bite with a satisfying crunch.
Couverts10
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Equipment

  • Baking sheet, skillet, food processor, basting brush, dish towels

Ingredients

For the filling:

Other Ingredients:

Instructions

Make the filling:

  • Heat olive oil in a skillet over medium heat.
  • Add chopped mushrooms, onion, and garlic.
  • Sauté until fragrant and the mushrooms shrink by half.
  • In a food processor, pulse walnuts, cashew powder, cardamom, cinnamon, paprika, and garam masala a few times until the mixture is well-chopped yet slightly chunky.
  • Stir in pine nuts, and season with salt and pepper to taste.
  • Set aside to cool.

Prepare the phyllo dough:

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Prepare a baking sheet by lining it with parchment paper or spraying with nonstick cooking spray.
  • Lay a dish towel flat, then open your thawed phyllo dough.
  • Cover with another damp dish towel to keep the dough moist.

Assemble the samosas:

  • Take one sheet of phyllo dough, brush it liberally with olive oil.
  • Place another sheet on top and brush with oil.
  • Cut the stack into three long strips.
  • Scoop 2 to 3 tablespoons of the filling onto the short end of each strip.
  • Fold the strip from the left corner to the right edge to form a triangle.
  • Then fold the triangle up, then over, then up again, until you reach the end of the strip.
  • Brush the entire triangle with olive oil, and place it on the prepared baking sheet.
  • Repeat for the remaining strips.

Bake the samosas:

  • Bake for 16 to 20 minutes, or until the phyllo is golden brown and flaky.

Serve:

  • Serve warm as a delicious appetizer or snack.
  • Pair with a fresh salad or a tangy dipping sauce of your choice.
  • Yield: 8 to 10 triangles

Notes & Wine Advice

Serving Tip:
Serve these samosas with a side of mint chutney, tzatziki, or a simple yogurt-based dipping sauce for an extra layer of flavor.
Wine Advice:
Pair with a light white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the spices and crunch of the samosas.

Nutrition values

Calories: 175 kcal | koolhydraten: 18 g | Eiwitten: 4 g | Vet: 12 g | Suiker: 2 g
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Course; Appetizer / Snack
Cuisine; Mediterranean
Diets; Nut Free / Vegan

Curry Couscous–Stuffed Mushrooms

Curry Couscous–Stuffed Mushrooms

These curry couscous–stuffed mushrooms are a flavorful, fiber-rich appetizer that combines earthy mushrooms with a vibrant, spiced couscous filling. Perfect for any occasion!
Couverts12
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Equipment

  • Baking dish, small pot, sauté pan, spoon for stuffing

Ingredients

For the mushroom marinade:

For the filling:

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Carefully remove the stems from the mushrooms and set them aside.
  • To make the marinade, combine balsamic vinegar and olive oil in a shallow baking dish.
  • Place the mushrooms in the dish, hole side up, and set aside to marinate.
  • For the filling, chop the reserved mushroom stems.
  • Heat olive oil in a pan and sauté the mushroom stems, onion, and garlic for about 7 to 10 minutes, until fragrant.
  • In a small pot, bring water to a boil.
  • Stir in the couscous, reduce the heat to a simmer, and cook until all the water is absorbed.
  • Add the sautéed vegetable mixture, curry powder, parsley, garam masala, salt, and pepper to the couscous.
  • Mix well.
  • Stuff each mushroom cap with a heaping scoop of couscous mixture.
  • Bake the stuffed mushrooms in the preheated oven for 15 minutes, uncovered.
  • Serve warm, and enjoy!
  • If you have leftover couscous, it makes a great side dish.

Notes & Wine Advice

Serving Tip:
Serve as a side dish or appetizer alongside a crisp green salad or a vegan main course. Garnish with fresh cilantro or parsley for extra flavor.
Wine Advice:
Pair with a crisp, dry white wine such as Sauvignon Blanc, which complements the spices and the earthy mushrooms.

Nutrition values

Calories: 125 kcal | koolhydraten: 16 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 3 g
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Course; Side Dish
Cuisine; India / International / Global
Diets; Gluten-Free / Vegan

Ginger Soy Tofu Satay with Simple Thai Peanut Dipping Sauce

Ginger Soy Tofu Satay with Simple Thai Peanut Dipping Sauce

Juicy grilled tofu skewers marinated in a savory ginger soy mix, paired with a rich, creamy Thai peanut dipping sauce—an irresistible appetizer perfect for any gathering!
Couverts12
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Equipment

  • Grill or grill pan, skewers, blender, shallow dish, tongs

Ingredients

For the Ginger Soy Marinade:

For the Simple Thai Peanut Dipping Sauce:

Instructions

  • To make the marinade, whisk together the soy sauce, rice vinegar, water, and ground ginger in a shallow dish or resealable plastic bag.
  • Slice the tofu lengthwise into 6 pieces, and then cut each piece in half lengthwise.
  • Place the tofu pieces into the marinade and let them marinate for 30 minutes (do not marinate longer as it may get too salty).
  • Carefully thread each tofu piece onto the soaked skewers.
  • Preheat your grill or grill pan.
  • Grill the tofu on each side for about 1 to 2 minutes, flipping it four times to achieve grill marks on all sides.
  • To make the dipping sauce, place peanut butter, peanut oil, chopped scallions, soy sauce, and red pepper flakes in a blender.
  • Purée until smooth.
  • Serve the grilled tofu skewers with the Thai peanut dipping sauce.

Notes & Wine Advice

Serving Tip:
Serve with a side of steamed jasmine rice or fresh vegetables for a complete meal. Garnish with extra chopped scallions for a burst of color and flavor!
Wine Advice:
Pair with a crisp white wine like Sauvignon Blanc or a light, citrusy Riesling to balance the rich flavors of the tofu and peanut sauce.

Nutrition values

Calories: 200 kcal | koolhydraten: 12 g | Eiwitten: 10 g | Vet: 14 g | Suiker: 4 g
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Course; Appetizer / Grill / Sauce
Cuisine; Thailand
Diets; Dairy-Free / Gluten-Free / Nut Free / Vegan

Scarborough Fair Cream Cheese Wontons

Scarborough Fair Cream Cheese Wontons

Cream cheese, herbs, and a crispy wonton shell make these Scarborough Fair-inspired bites irresistible. Perfect for serving at your next peaceful gathering with friends and good tunes!
Couverts20
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Equipment

  • Baking sheet, small bowl, pastry brush

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • In a small bowl, mix together the cream cheese, parsley, sage, rosemary, and thyme.
  • Take one wonton wrapper at a time, brush with olive oil, and place about 1 tablespoon (16 g) of the cream cheese mixture in the center.
  • Fold the wrapper by bringing each corner into the center and pinching to seal, twisting the edges closed.
  • Place the sealed wontons on a baking sheet.
  • Bake for 10 to 12 minutes, or until golden and crispy.
  • Let the wontons cool for a minute or two before serving to avoid burning your mouth on the hot filling.

Notes & Wine Advice

Serving Tip:
Serve with your favorite dipping sauce, such as a tangy vegan ranch or sweet chili sauce.
Wine Advice:
Pair with a light white wine such as Sauvignon Blanc or a sparkling wine for a refreshing complement.

Nutrition values

Calories: 80 kcal | koolhydraten: 8 g | Eiwitten: 1 g | Vet: 4 g | Suiker: 1 g
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Course; Appetizer / Snack
Cuisine; England / International / Global
Diets; Dairy-Free / Nut Free / Vegan

Garlic Flatbread Rounds

Garlic Flatbread Rounds

These soft and flavorful garlic flatbreads are perfect for dipping into your favorite sauces, or serving as a unique twist alongside your favorite pasta dishes.
Couverts16
Deel op Facebook Print Recipe

Equipment

  • Nonstick frying pan or skillet, mixing bowl, rolling pin, plastic wrap

Ingredients

Instructions

  • Mix the yeast, sugar, and warm water together in a bowl.
  • Let stand for 10 minutes to activate.
  • In a separate mixing bowl, combine the flour and salt.
  • Add the olive oil, garlic, and parsley to the activated yeast mixture, and stir.
  • Pour the wet ingredients into the dry ingredients, and knead until a smooth dough ball forms.
  • Lightly oil the dough, cover loosely with plastic wrap, and let rise for 1 hour, or until doubled in size.
  • Punch down the dough, and divide it into 16 equal pieces.
  • Heat a dry, nonstick frying pan or skillet over high heat.
  • Roll out each piece of dough to about ¼ inch (3 mm) thick, and shape into a round.
  • Place the dough rounds in the hot skillet, cooking for 2 to 3 minutes on each side until golden brown and cooked through.
  • Serve warm.

Notes & Wine Advice

Serving Tip:
Perfect for dipping into hummus, tzatziki, or your favorite salad dressing, or alongside dishes like Moroccan Spaghetti or roasted vegetables.
Wine Advice:
Pair these garlic flatbreads with a light white wine such as Chardonnay or a refreshing rosé.

Nutrition values

Calories: 120 kcal | koolhydraten: 20 g | Eiwitten: 3 g | Vet: 3 g | Suiker: 1 g
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Course; Bread / Side Dish
Cuisine; Moroccan
Diets; Dairy-Free / Nut Free / Vegan / Vegetarian

Peanut Butter and Marmite Savory Cookies

Peanut Butter and Marmite Savory Cookies

Peanut butter and yeast extract spread (like Marmite) make for a surprisingly savory, cheesy-flavored cookie. You won’t believe they’re dairy-free until you see the ingredients!
Couverts12
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Equipment

  • Baking sheet, parchment paper or silicone baking mat, rolling pin, 3-inch (7 cm) round cookie cutter, wire rack

Ingredients

Instructions

  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Line a baking sheet with parchment paper or a silicone baking mat (such as Silpat).
  • In a large bowl, combine the peanut butter, canola oil, yeast extract spread, soy milk, and ground cumin.
  • Mix until emulsified.
  • Sift the flour and baking powder into the wet ingredients and mix with a fork until just combined.
  • If the dough is too stiff, knead quickly to incorporate.
  • Shape the dough into a ball and roll it out to approximately ¼ inch (6 mm) thick.
  • Use a 3-inch (7 cm) round cookie cutter to cut out the cookies.
  • Continue cutting and rerolling the dough until it is all used.
  • Place the cookies on the prepared baking sheet and bake for 12 to 14 minutes, or until golden brown on the bottom.
  • Let the cookies cool on a wire rack.

Notes & Wine Advice

Serving Tip:
These savory cookies are perfect for snacking or pairing with a cup of tea for an afternoon treat!
Wine Advice:
Pairs beautifully with a light, crisp white wine such as Sauvignon Blanc or a dry rosé.

Nutrition values

Calories: 160 kcal | koolhydraten: 14 g | Eiwitten: 3 g | Vet: 11 g | Suiker: 1 g
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Course; Coockies / Biscuit / Snack
Cuisine; International / Global
Diets; Dairy-Free / Gluten-Free / Nut Free / Soy Free / Vegan / Vegetarian

Relish Oat Crackers

Relish Oat Crackers

Got some leftover relish in the fridge? Transform it into crispy, savory oat crackers perfect for dipping or snacking. Salsa works too, if you’re feeling adventurous!
Couverts45
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Equipment

  • Food processor, baking sheets, parchment paper or silicone baking mats, rolling pin, round cookie cutter

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line two baking sheets with parchment paper or silicone baking mats (such as Silpat).
  • In a food processor, grind the oats into a fine flour.
  • Add the nutritional yeast, salt, and baking powder.
  • Pulse several times to combine.
  • Add the relish, olive oil, and grated garlic, and pulse until the dough starts to come together.
  • Roll out the dough between two pieces of parchment paper or Silpats to a little less than ¼ inch (6 mm) thick.
  • Use a round cookie cutter (1 to 2 inches or 2.
  • 5 to 5 cm in diameter) to cut out the crackers.
  • Continue cutting and rerolling the dough until it is used up.
  • Bake for 14 to 16 minutes, or until the crackers are light golden brown on the bottom.
  • Allow the crackers to cool on the parchment paper or Silpat.

Notes & Wine Advice

Serving Tip:
Perfect for dipping into hummus, salsa, or your favorite vegan cheese spread. These crackers are a great snack for picnics or parties!
Wine Advice:
Pair with a light white wine such as Sauvignon Blanc or a dry sparkling wine for a refreshing snack experience.

Nutrition values

Calories: 50 kcal | koolhydraten: 7 g | Eiwitten: 1.5 g | Vet: 2.5 g | Suiker: 0.5 g
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Course; Snack
Cuisine; International / Global
Diets; Dairy-Free / Gluten-Free / Lactose Free / Low Sodium / Nut Free / Soy Free / Vegan / Vegetarian

Savory Cookies All’ Italiana

Savory Cookies All’ Italiana

These flaky, buttery cookies packed with Italian seasoning and garlic are a savory treat that’s nearly as irresistible as pizza. Perfect for snacking, sharing, or pairing with a light salad!
Couverts12
Deel op Facebook Print Recipe

Equipment

  • Baking sheet, parchment paper or silicone baking mat, large bowl, small bowl, fork, wire rack

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a baking sheet with parchment paper or a silicone baking mat (such as Silpat).
  • In a small bowl, combine the nutritional yeast, Italian seasoning, miso, olive oil, and grated garlic.
  • Set aside.
  • In a large bowl, whisk together the flour, oats, raw sugar, and baking powder.
  • Cut in the nondairy butter and vegetable shortening until the mixture is crumbly.
  • Add the nutritional yeast mixture and mix well.
  • Gradually add the nondairy milk, a little at a time, until a dough forms.
  • Divide the dough into 12 walnut-sized portions.
  • Press each portion flat to your desired cookie thickness, as the cookies will not spread while baking.
  • Bake for 12 to 15 minutes or until golden brown at the edges.
  • Let cool for a couple of minutes on the baking sheet before transferring to a wire rack.

Notes & Wine Advice

Serving Tip:
Serve alongside a fresh salad, or as a savory snack for your next picnic. They also pair well with vegan cheese spreads!
Wine Advice:
Try these cookies with a glass of light white wine such as Pinot Grigio or a crisp dry Rosé.

Nutrition values

Calories: 130 kcal | koolhydraten: 14 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 1 g
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Course; Coockies / Biscuit / Snack
Cuisine; Italian
Diets; Gluten-Free / Lactose Free / Low Sodium / Nut Free / Soy Free / Vegan / Vegetarian

Homemade Peanut Butter Crackers Recipe

Homemade Peanut Butter Crackers Recipe

Crunchy, crispy, and packed with peanut butter flavor—these crackers are dangerously addictive! Perfect for snacking, these bite-sized treats are easy to make and full of flavor. Just try to stop at one!
Couverts40
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Equipment

  • electric mixer
  • Baking sheets
  • Parchment paper or silicone baking mats (e.g., Silpat)
  • Rolling Pin
  • Cookie cutters (1-2 inches in diameter)

Ingredients

  • 1½ teaspoons tamari or soy sauce
  • 1 teaspoon hot chili oil or 1 teaspoon canola oil
  • 1 teaspoon canola oil or 1 teaspoon hot chili oil
  • 3 tablespoons 48 g peanut butter of choice
  • ¼ cup 40 g brown rice flour
  • ¼ cup 40 g white whole wheat flour
  • 3 tablespoons 24 g cornstarch
  • 2 tablespoons 16 g nutritional yeast
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • ¼ cup 60 ml plain or unsweetened soy or other nondairy milk

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line two baking sheets with parchment paper or silicone mats.
  • In a mixing bowl, cream together tamari, oils, and peanut butter using an electric mixer.
  • In a medium-size bowl, whisk together the flours, cornstarch, nutritional yeast, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients.
  • Add the nondairy milk little by little until a dough forms.
  • Roll out the dough between two pieces of parchment or silicone mats to about 1/8 inch (3 mm) thick.
  • Cut shapes with a 1–2 inch cookie cutter and place them on the prepared baking sheets.
  • Repeat until all the dough is used up.
  • Bake for 12 minutes, until the crackers are light brown on the bottom.
  • Let cool on the baking sheets.

Notes & Wine Advice

Serving Tip:
These crackers pair perfectly with a dollop of peanut butter or your favorite dip. Try them with a side of fresh veggies or a simple salad!
Wine Advice:
Light, crisp white wine, such as Sauvignon Blanc, complements the nutty and spicy flavors of these crackers.

Nutrition values

Calories: 18.5 kcal | koolhydraten: 2.41 g | Eiwitten: 0.74 g | Vet: 0.71 g | Suiker: 0.07 g
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Course; Snack
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Keto / Lactose Free / Low Carb / Nut Free / Soy Free / Vegan / Vegetarian