Ok, tofu. It’s an excellently cheap, healthy, high-quality vegan protein source, but what can you to make it delicious? One of my favorite things to do is squeeze it – as in squeeze the excess water out. Squeezing firms it up and pretty much eliminates that smooshy, waterlogged quality; then when you bake it or . . . → read on: How to Squeeze Tofu
How’s this for a fusion recipe? Rich, creamy pumpkin spice cheesecake wrapped up in a cute, crisp little wonton package! How fun would these be at any gathering between now and Thanksgiving? Pretty fun, methinks. And they’re under 70 calories and $.30 a piece so I’m going to have two. Three. Stop counting my won . . . → read on: Pumpkin Spice Cheesecake Wontons – $.27/wonton
It’s been a rough day. The kind of rough day that only Chinese food will make better. You order some, pay too much for it, enjoy the 20 minutes it takes to scarf it and spend the rest of the night feeling bloaty and nasty because the Chinese was loaded with fat, sodium . . . → read on: Veggie Wontons with Sweet and Sour Sauce – $.25/serving
Want to stuff some wontons, cute, quick and super easy? Fold them into triangles! They’re simple but fun and cool, ideal when you want to make a large batch and great for dipping. Here’s how:
1. Have your stuff laid out within easy reach. You’ll need a clean work surface, wonton wrappers, some . . . → read on: How to Fold Triangle Wontons
Thick, smooth, creamy pumpkin spice mousse blended with dark chocolate – it’s an autumn celebration for grown-up taste buds.
And while we’re being grown up, I’ll mention that it’s vegan, gluten and refined sugar free, full of vitamins, minerals and other nutrition goodies and costs about a buck a serving to . . . → read on: Dark Chocolate Pumpkin Spice Mousse – $.98/serving
Wonton wrappers can make any filling into an instant party, and one of my favorite folds is this pretty square shape. It looks fancy but it’s quite easy, and after the first try or two you’ll have it down.
1. Start by laying out your stuff in easy reach. You’ll need wrappers, filling, . . . → read on: How to Fold Square Wontons
Making your own egg rolls is _awesome_. You can fill them with anything and bake them (no need to fry) to make fun, healthy treats all day long. The best part is rolling them is really easy. It’s like riding a bike; practice a little, and soon you’ll be able to wake up out . . . → read on: How to Wrap Egg Rolls
Kale is the healthiest food on the planet. Satay sauce is the most delicious food ever invented. Toss them together with red pepper, purple and green onion, carrot, savory portobellos and Sriracha roasted peanuts and I now have the one salad I can take with me to a desert island and happily . . . → read on: Kale Satay Salad with Sriracha Roasted Peanuts – $1.15/serving
Sriracha, aka hipster ketchup, delivers an incredibly high ratio of bang for buck. So much super spicy tang for so little money, plus in reasonable quantities it’s nutritionally harmless: fat and cholesterol free, low sodium, low calorie, generally pretty neutral. It’s great on most anything that needs a buzz of taste bud . . . → read on: Sriracha Roasted Peanuts – $.23/serving
Toasted almond slices are one of my favorite ways to add fabulous depth of flavor and nutrition to pretty much anything for a very reasonable price. Here’s how to toast a 1 lb. bag of almond slices to use whenever and wherever you want (including noshing on them by the handful). There are lots . . . → read on: How to Toast Almond Slices