These seeds & cheese crackers are made from two kinds of cheese and five different kinds of seeds, baked to light and crispy perfection. They’d make a unique and delicious addition to any cheese board! If you love the lacy bits of crispy cheese that form on the edges of a grilled cheese sandwich, these […]
These seeds & cheese crackers are made from two kinds of cheese and five different kinds of seeds, baked to light and crispy perfection. They’d make a unique and delicious addition to any cheese board!
If you love the lacy bits of crispy cheese that form on the edges of a grilled cheese sandwich, these (naturally gluten free) crackers are for you! The addition of five different kinds of seeds makes for a unique textural experience that is deeply satisfying.
I was finally able to get out to California to visit my family last month, which was a lovely treat after so many months (er, years?) of not being able to travel.
Granted, I spent most of my time there loafing on my sister’s extremely comfy couch binge watching all the trashy TV that Taylor doesn’t like, which is pretty close to what I’d be doing at home. But being able to do so with my sister? Priceless.
One day we had a lovely lunch with my aunt and uncle who I hadn’t seen since… well it’s been so long I can’t even remember now.
Along with a lovely assortment of prepared salads, she set out a spectacular snack plate with a few different kinds of crackers and cheeses. One of those crackers happened to be a cracker made out of cheese, and after one bite I was hooked. I literally could not stop eating them.
After politely inquiring as to the origins of said crackers (my brain already running through recreation possibilities), my aunt revealed they were called Seeds & Cheese Crackle from Market Hall in downtown Oakland (if you’ve never been, it’s magical; like Disneyland for food lovers).
The ingredients list was short and simple, just seeds and (you guessed it) cheese, and I was certain I’d be able to recreate them at home.
We love homemade crackers and Everything Bagel Seasoning, but have you ever tried them together? Woah — get ready to be wowed. Inspired by a recipe from the wonderful Carolina Gelen, these crackers are perfectly crispy, light, toasty, savory, and fille…
We love homemade crackers and Everything Bagel Seasoning, but have you ever tried them together? Woah — get ready to be wowed. Inspired by a recipe from the wonderful Carolina Gelen, these crackers are perfectly crispy, light, toasty, savory, and filled with nutritious seeds!
They’re also super easy to prepare (just 8 ingredients and 1 bowl required) and suitable for gluten-free, plant-based, and nut-free eaters.
This cilantro sunflower seed dressing was created when we needed something quick & easy for a dinner side salad. It’s cashew-free, soy-free, plant-based, and now a go-to anytime we need something fast, flavorful, and nourishing. Just 5 simple ingre…
This cilantro sunflower seed dressing was created when we needed something quick & easy for a dinner side salad. It’s cashew-free, soy-free, plant-based, and now a go-to anytime we need something fast, flavorful, and nourishing. Just 5 simple ingredients, a blender, and 10 minutes required. Let us show you how it’s done!
Why Sunflower Seeds?
Sunflower seeds are the creamy base for this dressing. They’re a mild-flavored, nut-free alternative to cashews, and they’re packed with vitamin E, selenium, vitamins B5 & B6, folate, zinc, and more (source).
I’ve been out and about, here and there, but one thing that seems to follow me around is furikake. “What? A Japanese seaweed-based condiment?” you might say. While I do tend to tote French salted butter, fleur de sel, and Dijon mustard along with me on my travels, I’ve always loved furikake as well, and find myself craving it more and more these days. In…
I’ve been out and about, here and there, but one thing that seems to follow me around is furikake. “What? A Japanese seaweed-based condiment?” you might say. While I do tend to tote French salted butter, fleur de sel, and Dijon mustard along with me on my travels, I’ve always loved furikake as well, and find myself craving it more and more these days. In all honestly, I get a little antsy when I don’t have some around, which happened last time I tried to restock in Paris and couldn’t find any.
There are different types of furikake. Some contain bonito (fish flakes) or dried shrimp, and others have bits of desiccated egg. Some are relatively mellow and others have a pleasant funk to them. In the last few years, “funky” has been a dicey word to describe certain foods, but to me, at the risk of cancellation, funky isn’t a bad thing. Some of my favorite foods, like fish sauce, kimchi, and Camembert could be described as “funky” (just as songs like Funky Nassau, Uptown Funk, and Play That Funky Music use “funky” to complement, and compliment, their respective subjects) so I’m fine with having a funky-friendly blog.
If you are looking for a cheezy and spicy vegan spinach dip, this might just be the perfect recipe for you. It is whole foods plant-based all the way as veggies and of course spinach leaves are turned into a smooth and creamy dip. Think of it as a Gree…
If you are looking for a cheezy and spicy vegan spinach dip, this might just be the perfect recipe for you. It is whole foods plant-based all the way as veggies and of course spinach leaves are turned into a smooth and creamy dip. Think of it as a Green Vegan Nacho Cheese Sauce. Are...
If you are looking for delicious vegan pesto pasta, you should try this recipe using an easy homemade nut-free and vegan spinach pesto. Even if you make everything from scratch you can still be ready in 15 minutes! Serve it with cherry tomatoes and an …
If you are looking for delicious vegan pesto pasta, you should try this recipe using an easy homemade nut-free and vegan spinach pesto. Even if you make everything from scratch you can still be ready in 15 minutes! Serve it with cherry tomatoes and an extra layer of vegan parmesan or nutritional yeast! We have...
Take a handful of fresh basil and spinach leaves and turn them into a nut-free pesto in 5 minutes! To make this Italian classic condiment vegan you will need SEVEN simple ingredients. No expensive pine nuts or cashews nuts will be required to make this…
Take a handful of fresh basil and spinach leaves and turn them into a nut-free pesto in 5 minutes! To make this Italian classic condiment vegan you will need SEVEN simple ingredients. No expensive pine nuts or cashews nuts will be required to make this tasty vegan spinach pesto recipe. Condiments are not always worth...
It’s that time of year again. The time of year when all I want to eat are cold salads with crunchy vegetables. And since fresh broccoli is one of my favorite crunchy vegetables, I decided to build a pasta salad featuring broccoli and my new favorite homemade salad dressing. This Broccoli Pasta Salad features a tangy homemade tomato vinaigrette, nutty sunflower seeds, savory red onions, and pops of creamy-salty feta. This flavor-texture combo is just magic!
Pasta Options
I used a rotini pasta for this salad because all the little twisty crevices are great at grabbing onto the salad dressing, making sure there’s tons of flavor in every bite. That being said, you could definitely do something like a penne, bowtie, or orecchiette instead. I think the nutty flavor of whole wheat pasta would actually go really well with the flavors in this salad, too.
Salad Dressing Options
I’ve included a homemade tomato vinaigrette with this recipe, but if you’re not a fan of tomato you could do a basic Italian dressing in its place, or something like a champagne vinaigrette. I’d stick to dressings that are light and tangy.
Is the Broccoli Raw??
The last time I posted a salad recipe with raw broccoli, there were quite a few people who were surprised that you could (or that you would want to) eat raw broccoli. Yes, the broccoli in this salad is raw. Raw broccoli is deliciously crunchy but does have a very different flavor from cooked broccoli. If you prefer cooked broccoli, I suggest using roasted broccoli to give an extra flavor boost to the salad.
Broccoli Pasta Salad with Tomato Vinaigrette
This Broccoli Pasta Salad features a tangy homemade vinaigrette, nutty sunflower seeds, and creamy-salty feta.
Prepare the vinaigrette first. Whisk together the tomato paste, red wine vinegar, basil, garlic powder, sugar, salt, and pepper in a bowl until smooth. Begin to whisk in the olive oil, one tablespooon at a time, until fully incorporated. Set the vinaigrette aside.
Cook the rotini pasta according to the package directions (boil for 7-10 minutes, or until tender). Drain the pasta in a colander. Rinse briefly with cool water to cool off the pasta. Drain well.
While the pasta is cooking, cut the broccoli florets off the stems, then roughly chop the florets into small, bite-sized pieces. Finely dice the red onion.
Once the pasta has drained, transfer it to a large bowl. Add the chopped broccoli, red onion, and sunflower seeds. Crumble the feta over top. Drizzle the dressing into the bowl and then gently toss the ingredients until they are evenly combined and everything is coated in dressing. Serve immediately or refrigerate until ready to eat.
How to Make Broccoli Pasta Salad with Tomato Vinaigrette – Step by Step Photos
Begin the tomato vinaigrette first. Whisk together 1 Tbsp tomato paste, 2 Tbsp red wine vinegar, ½ tsp dried basil, ¼ tsp garlic powder, ¼ tsp sugar, ¼ tsp salt, and ¼ tsp freshly cracked pepper until smooth.
Begin to whisk in olive oil, one tablespoon at a time, until you’ve incorporated 6 Tbsps. Set the dressing aside.
Next, cook ½ lb. rotini according to the package directions (boil 7-10 minutes, or until tender). Drain the pasta in a colander. Give it a brief rinse to cool it off, then let it drain well.
Chop about 1 lb. of fresh broccoli into small, bite-sized pieces. They don’t have to be pretty florets, just chop away until the pieces are fairly small. Also finely dice about ½ cup red onion.
Once cooled, transfer the pasta to a bowl and add the chopped broccoli, diced red onion, ¼ cup unsalted sunflower seeds, and about 4oz. feta.
Pour the tomato vinaigrette over top…
Then gently toss everything together until well combined and everything is coated in dressing.Enjoy immediately or refrigerate for later!
This is The Best Hummus Recipe Without Tahini. Why? We don’t just skip tahini and make a garlicky chickpea puree as most of the tahini-free hummus recipes would do. Nope. We found the perfect substitute which is roasted sunflower seeds (or sunflo…
This is The Best Hummus Recipe Without Tahini. Why? We don’t just skip tahini and make a garlicky chickpea puree as most of the tahini-free hummus recipes would do. Nope. We found the perfect substitute which is roasted sunflower seeds (or sunflower butter). They add a nutty taste that you would need to wholeheartedly enjoy...
With warmer weather comes lighter cravings, and this incredibly fresh Pad Thai-inspired salad has been one of our go-to meals this summer.
Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy pe…
With warmer weather comes lighter cravings, and this incredibly fresh Pad Thai-inspired salad has been one of our go-to meals this summer.
Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy peanut dressing with a kick thanks to red pepper flake. It’s like summer in a bowl. Let us show you how it’s done!
This 30-minute noodle salad begins with making the sauce, which is inspired by Thai flavors.
