Classic Bruschetta

By Angelika Hanna Recipe: Prep Time: 10 min Resting Time: 10 min Total Time: 20 min Yield: 1 bowl serving size Cuisine: Italian; Vegan World Cuisine Author: Angelika Hanna / Zest4Food Ingredients: 2 big tomatoes, diced – I used the beefsteak 1/4 cup red onion, diced 1/4 cup fresh basil leaves, chopped 2 tsp olive oil… Continue reading Classic Bruschetta

Vegetarian Spring Roll Wrappers – Oven-baked

By Angelika Hanna These wrappers were inspired by various sources. The Roast Pepper & Tomato & Cheddar Cheese I saw in a recipe series published by the Foodbloggers of Canada. For the Cabbage & Carrot & Ginger the credit goes to Sarah Cook. I made them as a lunch, however, they would make a perfect… Continue reading Vegetarian Spring Roll Wrappers – Oven-baked

Molly Yeh’s Fried Cheesy Pickles

By Angelika Hanna These spring roll wrappers are so different from any other I have ever tasted – but in a good way! Recipe: Prep Time: 10 min Cook Time: 20 min Total Time: 30 min Yield: 10 wrappers Cuisine: Fusion, Vegetarian Author: Angelika Hanna / Zest4Food Ingredients: Canola oil 10 sheets Egg Roll pastry… Continue reading Molly Yeh’s Fried Cheesy Pickles

Shaved Brussels Sprouts with Pancetta a la Ina Garten

By Angelika Hanna Like many other people I have heard saying it, ‘I hated Brussels Sprouts since my childhood.’ I only cooked them once in my own kitchen as an adult, and my opinion about those little mushy boiled cabbages was confirmed: Never again! Then, I saw Ina Garten’s recipe on the Food Network, and… Continue reading Shaved Brussels Sprouts with Pancetta a la Ina Garten