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Save calories and carbs: skip the pita and serve falafel with romaine leaves (photo © Sun Basket). Check out the link for their recipe for tempeh falafel, instead of traditional chickpeas. June 12th is International Falafel Day, celebrating a vegan Middle Eastern street food that’s become very popular in the U.S. It’s an especially…
Continue reading “Falafel Tips & Recipes For International Falafel Day”
We love healthy snacks, and here’s one we make with Once Again’s Organic Sesame Tahini With Lemon: a dip with crudités (photos #1 and #2). Versatile, mildly nutty tahini delivers 6g of plant protein and 5g of fiber per serving, with no added sugar, salt, oil, or preservatives. You can make the recipe with regular…
Continue reading “Lemony Tahini Dip Recipe For Crudites & Sauces”
As a food publication, we receive lots of samples. Energy bars, protein bars, and snack bars are a particular group that we’ve tasted and tasted, but find it hard to write about without spending lots of time on comparative nutrition. Health isn’t the focus of the Nibble; great-tasting food is. Hence, our Top Pick Of…
Continue reading “Simple Bars: Delicious, Sugar-Free, All-Natural Snack Bars”
[1] Vegetarian taquitos filled with black beans, brown rice, collards, corn, and pumpkin purée (photos #1 and #2 © Success Rice | Family Features). [2] Rice is ready in just 10 minutes. [3] Black beans add protein to this vegetarian recipe (photo © Bush’s Beans). [4] Pumpkin purée creates a nutritious sauce for the following…
Continue reading “Baked Taquitos & More Recipes For Meatless Monday”
If you’re a sushi fan, chances are good that you’ve had surimi, a paste made from fish and turned into products used in U.S. sushi bars where it is called kani (photo #1). It’s also used as an inexpensive substitute for crab in imitation crab salad and elsewhere. American brands are called crab stick, imitation…
Continue reading “Imitation Crab Salad Recipe Turned Vegan For National Kamaboko Day”
