Tag Archives: extra virgin olive oil

Cilantro Olive Dip/Spread

Marinated sun-dried tomatoes and kalamata olives make this a delicious spread for bread or crackers. And, it is fabulous as appetizer dip served with rainbow radish and carrots sticks. Organic green olives adds to the YUM and Fun. Served on my Vegan Gourmet Getaway Weekend.

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Organic Flavored Oils w/Fresh Herbs & Spices

organic herbs and spices make a delicious flavored oil

When I first learned how to make my own organic flavored oils with fresh herbs, spices, edible flowers, and wild foods, about 30 years ago, I was so in love with them I just about stopped using my usual organic sesame and extra virgin olive oils. The first flavored oil I made was basil oil, which I drizzled on salads, soups, and steamed vegetables. Then I began cooking with it, using it to sauté and roast vegetables and even to fry eggs. I added it to sauces and used it as a dip for bread, as well as a marinade for sun-dried tomatoes and grilled eggplant. Continue reading

Maple Glazed Vegetable Kebobs with Tofu

Maple Glazed Vegetable Kebobs with Tofu

These colorful tofu and veggie kebobs will delight eaters of all ages. Serve for an appetizer or as a main dish with corn on the cob and salad. Continue reading

Quick and Easy Cilantro Mint Dressing

Organic, dairy-free Cilantro Mint Dressing

With fresh herbs and spices: cilantro, mint, and garlic you can make this creamy dressing. You can use organic extra virgin olive oil or organic, fair trade, red palm oil, or hemp oil, just to name a few healthy choices. Thanks to Tracy Eller for the photo

Cooking Class for Energy and Stamina

Organic, dairy-free Cilantro Mint Dressing

You can use anyone of a variety or organic healthy fats like organic hemp oil, extra virgin olive oil, fair trade organic red palm oil, among others to make fabulous dressings with herbs to spice up any green salad. Join me April 20 for Hands on vegetarian cooking class cooking with healthy fats for energy and stamina in Amherst MA. From vegetarian main course to pastries, I will show Continue reading