617 seca recipes

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

Moroccan chicken and rice with pistachios, dried apricots, pine nuts, rose water, and edible rose and marigold petals. Fragrant North African feast with floral garnish.

Wholesome quick bread made with amaranth and brown rice flour, sweetened with honey. Dense, hearty texture with high fiber and protein.

Southwestern quinoa salad with black beans, corn, tomato, red onion, and toasted cumin in a lemon-cilantro dressing. Vegan, high-protein, and served cold as a side or light meal.

Chicharron en salsa verde features crispy pork rinds simmered in a tangy tomatillo and serrano chile sauce until tender. A classic Mexican comfort dish served with warm tortillas and refried beans.

Fresh avocado filling with serrano chiles, cilantro, lime, and white onion makes a chunky, zesty spread for sandwiches, tacos, and wraps. No cooking required.

Silky pear puree meets warm ginger spice in this chilled dessert soup that's naturally sweet, low-calorie, and perfect for summer entertaining or elegant brunches.

Try something different than the original kabobs, with this simple recipe that is hassle-free!

The secret to making the cucumbers crunchy is to salt them first and let the salt draw out excess moisture before use.

Sweet and juicy cocktail or large cherry tomatoes roasted to concentrate their flavour and then stuffed with a mixture of parsley, garlic and olive oil. Simple yet bursting with fresh summer flavour.

If you don't have a lot of time on your hands to be in kitchen, then try this succulent dish made with fish fillets, shrimp and clams.

Fettuccine with shrimp, sea scallops, fresh tomatoes, Kalamata olives, capers, and anchovies in a garlicky olive oil sauce. A bold Italian seafood pasta in 25 minutes.

Whole wheat peanut butter muffins sweetened with molasses instead of sugar. No eggs, no refined flour. A hearty, nutty muffin with a deep caramel undertone in 25 minutes.

Traditional Greek chickpea soup with rosemary, olive oil, and a bright squeeze of lemon. Just five ingredients, long-soaked dried chickpeas, and the patience to let simplicity shine.

These are very tasty potatoes, and it was a huge hit.

I have adapted this recipe from one called "Mom's Chocolate Pudding" in my new FAVE cookbook, "La Dolce Vegan!" by Sarah Kramer. Check her out at GoVegan.net! :D I swapped out tapioca starch for cornstarch as corn is a very high allergy food, to make this recipe not only Vegan, but also more Allergen FREE. Chocolate is still an allergen, but I can do on occasion, so I hope you can too...