BLUE CHEESE, AVOCADO & JALAPENO BITES

I had a craving for some complex flavours, and so these little numbers came together. The cheese is nut-based, with spirulina added to make it look like actual blue cheese. It’s got a slightly sour taste to it, which I personally love. Others, not so much (watch a Toronto Star taste test here).

The jalapenos can be store-bought, or if you’re adventurous, you can make your own. The combo of vegenaise, cheese, and avocado creates the creamiest topping that seems to melt in your mouth. Paired with the crunchiness of the cracker, it’s a celebration in your mouth. This appetizer is great for vegans and non-vegans alike. If folks like “real” blue cheese, they’ll be willing to give this a go as well. It’s so quick to pull together and you can easily vary the recipe based on what’s in your fridge at the time. Continue reading “BLUE CHEESE, AVOCADO & JALAPENO BITES”

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PICKLED JALAPENOS

Gwyneth Paltrow grows jalapeño peppers at her beach house. I buy mine at the supermarket. See how similar we are?

One thing she does have on me is that she’s nailed the recipe for pickled jalapeños in her It’s All Good Cookbook. I make several batches of these each year and they never go to waste. They’re perfect with scrambled tofu, on top of soups/salads, or tucked in tacos. I usually aim to give as gifts over the holidays, but often run out of time and so the jars end up being mine-all-mine.  Continue reading “PICKLED JALAPENOS”