Recipes

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
Preparation 10 minutes
Preparation time:12 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheet, small bowl, pastry brush

Ingredients

  • 8 ounces 224 g nondairy cream cheese
  • 1 tablespoon 2 g dried parsley
  • 1 teaspoon dried sage
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 20 vegan wonton wrappers
  • Olive oil for brushing

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 | Carbohydrates: 8 g | Protein: 1 g | Fat: 4 g | Sugar: 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
Preparation 20 minutes
Preparation time:3 minutes
Deel op Facebook Print Recipe

Equipment

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

Ingredients

  • 1 envelope ¼ ounce, or 7 g active dry yeast
  • 1 tablespoon 13 g granulated sugar or 21 g agave nectar
  • 1 cup 235 ml warm water
  • 3 cups 375 g all-purpose flour
  • ¼ teaspoon salt
  • ¼ cup 60 ml extra-virgin olive oil
  • 1 tablespoon 15 g minced garlic
  • 1 tablespoon 2 g dried parsley (or 3 tablespoons fresh, chopped)

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 | Carbohydrates: 20 g | Protein: 3 g | Fat: 3 g | Sugar: 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
Preparation 15 minutes
Preparation time:14 minutes
Deel op Facebook Print Recipe

Equipment

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

Ingredients

  • ¼ cup 64 g crunchy or creamy natural peanut butter
  • ¼ cup 60 ml canola oil
  • 4 teaspoons 32 g yeast extract spread, such as Marmite
  • ¼ cup plus 2 tablespoons 90 ml soy or other nondairy milk
  • 1 teaspoon ground cumin
  • 1½ cups 180 g light spelt flour
  • ½ teaspoon baking powder

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 | Carbohydrates: 14 g | Protein: 3 g | Fat: 11 g | Sugar: 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
Preparation 15 minutes
Preparation time:16 minutes
Deel op Facebook Print Recipe

Equipment

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

Ingredients

  • 1 cup 80 g old-fashioned oats
  • ¼ cup 30 g nutritional yeast
  • 1 teaspoon fine sea salt
  • ¼ teaspoon baking powder
  • ¼ cup 28 g garlic dill relish (or any relish, or salsa)
  • 3 tablespoons 45 ml extra-virgin olive oil
  • 2 cloves garlic grated

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 | Carbohydrates: 7 g | Protein: 1.5 g | Fat: 2.5 g | Sugar: 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
Preparation 15 minutes
Preparation time:15 minutes
Deel op Facebook Print Recipe

Equipment

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

Ingredients

  • 2 tablespoons 16 g nutritional yeast
  • ¼ teaspoon Italian seasoning or other dried herb of choice
  • 1 tablespoon 20 g low-sodium white miso
  • 1 tablespoon 15 ml extra-virgin olive oil
  • 1 clove garlic grated
  • 1¼ cups 150 g white whole wheat or whole wheat pastry flour
  • ¼ cup 20 g old-fashioned oats
  • 1 tablespoon 12 g raw sugar
  • 1½ teaspoons baking powder
  • 4 tablespoons 56 g nondairy butter
  • 2 tablespoons 24 g vegetable shortening
  • 3 tablespoons 45 ml unsweetened soy or other nondairy milk

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 | Carbohydrates: 14 g | Protein: 3 g | Fat: 7 g | Sugar: 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
Preparation 15 minutes
Preparation time:12 minutes
Deel op Facebook Print Recipe

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 | Carbohydrates: 2.41 g | Protein: 0.74 g | Fat: 0.71 g | Sugar: 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

Cheezy Quackers – Dairy-Free Savory Crackers

Cheezy Quackers – Dairy-Free Savory Crackers

Cheezy Quackers are irresistible, savory, and fun-shaped crackers that are perfect for any occasion. Whether shaped like ducks or something else, these crispy snacks are loaded with flavor and entirely dairy-free!
Couverts60
Preparation 10 minutes
Preparation time:18 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheets, Cookie cutters, Parchment paper, Rolling pin

Ingredients

  • 1 cup 125 g all-purpose flour (or a gluten-free blend)
  • ½ cup 40 g nutritional yeast
  • ½ teaspoon black pepper
  • 1 teaspoon fine sea salt
  • 4 tablespoons 56 g nondairy butter
  • ¼ cup 60 ml water or any nondairy milk

Instructions

  • In a bowl, combine the flour, nutritional yeast, pepper, and salt.
  • Cut the nondairy butter into the flour mixture and blend using a mixer, fork, or your fingers until the mixture resembles coarse meal.
  • Add the water, 1 tablespoon at a time, mixing until a dough forms.
  • Roll the dough out between two sheets of parchment paper or Silpat to about ¼ inch (6 mm) thickness.
  • Use small cookie cutters (1 to 2 inches/2.
  • 5 to 5 cm) to cut out shapes, and place them on a lined baking sheet.
  • Bake at 350°F (180°C, or gas mark 4) for 15 to 18 minutes, until the crackers are golden brown on the bottom.
  • Cool on a rack before serving or storing.

Notes & Wine Advice

Serving Tip:
These crackers are perfect with vegan dips, hummus, or as a light snack on their own. They also make a great addition to a charcuterie board!
Wine Advice:
Pair with a light white wine like Sauvignon Blanc or a crisp beer to balance the savory flavor of the crackers.

Nutrition values

Calories: 50 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 2 g | Sugar: 0 g
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Course; Snack
Cuisine; American
Diets; Dairy-Free / Gluten-Free / Nut Free / Vegan / Vegetarian

Chili Roasted Peanuts

Chili Roasted Peanuts

Chili Roasted Peanuts are a bold, spicy snack that’s sure to become an addictive favorite. Roasted to perfection with a blend of spices, this snack is great for munching on its own or as a crunchy addition to other dishes!
Couverts8
Preparation 5 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheet, Bowl, Spoon

Ingredients

  • 12 ounces 336 g raw Spanish peanuts
  • 1 tablespoon 15 ml peanut or canola oil
  • ½ teaspoon Sucanat or light brown sugar
  • ½ teaspoon fine sea salt
  • 1½ teaspoons mild to medium chili powder
  • 1 teaspoon ground cumin
  • ¾ teaspoon unsweetened cocoa powder
  • Heaping teaspoon ground cinnamon
  • Heaping teaspoon cayenne pepper to taste

Instructions

  • Preheat the oven to 350°F (180°C or gas mark 4).
  • Prepare a large-size rimmed baking sheet.
  • In a medium-size bowl, combine the peanuts, oil, sugar, and salt.
  • Spread the peanuts evenly on the baking sheet.
  • Bake for 18 to 20 minutes in 7-minute increments, stirring the peanuts to avoid burning.
  • Remove the peanuts from the oven and immediately stir in the chili powder, cumin, cocoa powder, cinnamon, and cayenne.
  • Let the peanuts cool before storing or serving.

Notes & Wine Advice

Serving Tip:
Serve as a stand-alone snack, or sprinkle over salads or pilafs for an extra crunchy, spicy kick.
Wine Advice:
Pair with a cold beer or a crisp white wine, such as Sauvignon Blanc, to balance the heat.

Nutrition values

Calories: 200 kcal | Carbohydrates: 10 g | Protein: 8 g | Fat: 15 g | Sugar: 2 g
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Course; Appetizer / Snack
Cuisine; American / India
Diets; Gluten-Free / Nut Free / Paleo / Vegan / Vegetarian

Spicy Cannellini Nacho Queso

Spicy Cannellini Nacho Queso

This creamy, zesty nacho queso is made with cannellini beans for extra thickness and packs a spicy kick from fresh jalapeños. Perfect for tortilla chips, veggies, or as a dip for any occasion!
Couverts8
Preparation 5 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Equipment

  • Blender, Pot, Knife, Cutting board

Ingredients

  • 2 cups 470 ml vegetable broth
  • 1 can 15 ounces, or 420 g cannellini beans, drained and rinsed
  • 2 to 3 jalapeño peppers sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • ¼ cup 30 g nutritional yeast
  • 2 tablespoons 30 g prepared yellow mustard
  • 2 tablespoons 16 g all-purpose flour
  • ½ cup 75 g diced red bell pepper
  • Salt and pepper to taste

Instructions

  • Add the vegetable broth, beans, jalapeños, cumin, and onion powder to a pot.
  • Bring to a boil.
  • Reduce to a simmer, then stir in the nutritional yeast, mustard, and flour.
  • Stir until thickened.
  • Remove from heat and carefully transfer the mixture to a blender.
  • Purée until smooth.
  • Return the mixture to the pot, and stir in the diced red bell pepper.
  • Season with salt and pepper to taste.
  • Pour over tortilla chips or serve as a dip.

Notes & Wine Advice

Serving Tip:
Serve with tortilla chips, fresh veggies, or use as a topping for tacos, nachos, or baked potatoes.
Wine Advice:
Pair with a light, crisp white wine like Sauvignon Blanc or a cold IPA to complement the spice.

Nutrition values

Calories: 150 kcal | Carbohydrates: 20 g | Protein: 5 g | Fat: 6 g | Sugar: 3 g
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Course; Cheese / Side Dish / Snack
Cuisine; American
Diets; Gluten-Free / Keto / Nut Free / Paleo / Vegan / Vegetarian

Healthy Warm Chili Con Queso Dip

Healthy Warm Chili Con Queso Dip

This healthier take on the classic Warm Chili Con Queso Dip is perfect for any gathering. Packed with beans, soy creamer, and nutritional yeast, it’s a creamy, cheesy dip that will please any crowd. Serve with tortilla chips or pour over nachos for a satisfying snack!
Couverts6
Preparation 15 minutes
Preparation time:15 minutes
Deel op Facebook Print Recipe

Equipment

  • Pot, Stirring spoon, Measuring cups, Ladle, Serving dish

Ingredients

  • 1 cup 225 g tomato sauce
  • 1½ cups 250 g pinto beans (drained and rinsed if using canned)
  • 1 cup 235 ml vegetable broth or water
  • 1 cup 160 g finely diced onion
  • 1 tablespoon 8 g garlic powder
  • 1 tablespoon 8 g onion powder
  • 1 tablespoon 8 g chili powder
  • 1 teaspoon cumin
  • 5 to 10 slices nacho-style jalapeño peppers diced (use less or more to taste)
  • 1 cup 235 ml soy creamer or other nondairy milk
  • 1 cup 180 g nondairy sour cream, store-bought or homemade
  • ¼ cup 30 g nutritional yeast
  • 1 tablespoon 18 g white miso
  • 1½ cups 150 g TVP granules

Instructions

  • In a large pot, combine the tomato sauce, pinto beans, vegetable broth, diced onion, garlic powder, onion powder, chili powder, cumin, and jalapeño peppers.
  • Bring to a boil, then reduce heat and stir in the soy creamer, nondairy sour cream, nutritional yeast, and miso.
  • Bring the mixture back to a boil.
  • Stir in the TVP granules and remove from heat.
  • Let stand for 10 minutes to thicken.
  • Serve warm with tortilla chips, Fritos, or pour over tortilla chips for nachos.

Notes & Wine Advice

Serving Tip:
For an extra zip, stir in some of your favorite salsa just before serving!
Wine Advice:
Pair with a refreshing and slightly spicy rosé or light white wine like Sauvignon Blanc to complement the rich flavors of the dip.

Nutrition values

Calories: 250 kcal | Carbohydrates: 35 g | Protein: 12 g | Fat: 9 g | Sugar: 6 g
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Course; Appetizer / Dips / Snack
Cuisine; American
Diets; Gluten-Free / Soy Free / Vegan