New Mexican Hatch chile peppers are stuffed with red quinoa, veggies, and cashew cheese for a mouth-watering main course that’s vegan and gluten-free. It’s topped with bright cilantro-lime “cream” sauce and a simple salsa of corn, sweet bell peppers, and fresh cilantro.
I was excited to get my review copy of Matt Armendariz’s new book On a Stick!, featuring his fun recipes, gorgeous photos, and creative food styling by his uber-talented hubby Adam Pearson. The book features 80 recipes, both savory and sweet, for fun party food and sweet treats. I made a vegan version of Matt’s […]
Perfectly quick party food. This is a super-easy and delicious appetizer that can be made vegetarian or even vegan. You can also pan-grill these quickly, as reader Robin D. did in the photo below. Suitable for: vegan, gluten-free, reduced-sugar diets Not for: low-sodium or migraine diets