Heavy Hors d'oeuvre Nov 19, 2018

Don't be afraid to invite carnivorous guests over for an evening social hour. Even the most wanton craving can be satisfied with these mouth-watering hors d'oeuvres!
Menu:

Crackers

Apricot-stuffed Celery

Taco Chips

Light and Fresh Avocado Cream Verrines

Black Bean Chili Dip

Vegan Cheese Ball

Lentil Asparagus Canapes

Roasted Red Pepper stuffed Zucchini cups

Roasted Red Pepper stuffed Zucchini cups

Ingredients

Zucchini cups

2 zucchinis, each about 8 inches long

Stuffing

1/3 cups of jarred roasted bell pepper, well-drained and minced

1/3 cup coarsely crumbled tofu

2 Tbs toasted pine nuts

1 tsp minced fresh oregano, or 1/4 tsp dried oregano

1/4 tsp sea salt

Directions:

1. To make zucchini cups: Trim and discard zucchini ends. Cut zucchini crosswise into 1/2 inch thick slices. Using a melon baller, scoop out center of each slice, leaving a shell a little less than 1/4 inch thick. Steam cups in a covered steamer over boiling water until just barely tender, about 4 minutes. Drain cups upside down on a plate lined paper towel.
2. To prepare stuffing: stir together all stuffing ingredients in a small bowl. Add additional oregano or salt to taste.
3. Prepare boiler. Lightly oil small shallow baking pan. Transfer zucchini cups to prepared pan, and mound a scoop of the stuffing in each zucchini cup. Broil about 4 inches from the heating element for about 3 minutes, or until tofu is softened and lightly brown. Serve warm.

Lentil Asparagus Canapes

Ingredients

2 cups vegetarian broth

1 small onion, peeled and cut in half

1 bay leaf

1 sprig fresh thyme

1/3 cup lentils (black, red, or green)

2 Tbs extra-virgin olive oil

Sea salt

6 Tbs extra-firm tofu, at room temperature

1/4 cup non-dairy cream cheese, at room temperature

12 thin asparagus spears, steamed, cut in 2-inch lengths, and sliced in half lengthwise (so they will be flat on the canapés)

24 slices whole-wheat, pumpernickel, or rye party breads

Directions:

1. Please broth, 1 cup water, onion, bay leaf, and thyme in a medium saucepan. Add lentils, and bring to a simmer over high heat. Reduce heat to medium-low, partially cover, and simmer until lentils are tender, about 25-30 minutes. Drain lentils, discarding onion, bay leaf, and thyme. Transfer lentils to small bowl, and gently toss with olive oil.
2. Add salt to taste.
3. Using a hand mixer, cream the nondairy cream cheese and tofu until smooth.
4. Heat oven to 300F. Arrange bread slices on baking sheets and toast lightly on both sides. Transfer to cool on wire rack. Trim crust from each slice with a serrated knife.
5. Spread each bread slice with non-dairy cream cheese. Place the edge of a blade of a large kitchen knife diagonally across half of the canapés. Spread one teaspoon of reserved lentils over half of the exposed cream cheese, using the straight edge of the knife as a barrier from spieling lentils over entire canapé. Place one slice of asparagus diagonally along edge of lentils. Repeat with remaining canapés, serve on salt tray. Asparagus may be substituted with a julienne sliced roasted peppers (packed in olive oil).

Vegan Cheese Ball

Ingredients

1 cup almond flour, super fine if possible

1/2 tsp salt

2 tsp nutritional yeast

1/8 tsp dried sage

1/4 tsp dried thyme

1/4 tsp garlic powder

1/4 tsp onion powder

1 clove of garlic minced or crushed

2 to 3 tsp lime juice

1 Tbs unsweetened non dairy yogurt or use water starting with 2 tsp

2 tsp extra virgin olive oil

1/2 tsp miso , white mellow miso or use chickpea miso to make soyfree

1 Tbs or more everything bagel seasoning ,(see note to make your own)

Directions: 

1. Add all the dry ingredient to a bowl (almond flour to black pepper) and mix well. 
2. Add the rest of the ingredients except bagel seasoning and mix well. Get your hands in there to press and knead into a dough. Taste and add more lime juice if needed. If the mixture is too crumbly, add a few drops of water at a time and press and knead to make a ball..
3. Brush oil or aquafaba. Roll into everything bagel seasoning or sprinkle some on the ball and pat. Or use a different coating of choice or no coating. 
4. Bake at 200 degrees F for 35 to 40 mins. Cool for 10 minutes before serving. Or refrigerate for a few hours for flavor to develop more and serve when needed at room temp. The ball can be stored refrigerated in a closed container for upto 4 days. 

Recipe Notes

Quick Everything Bagel Seasoning: Mix 1 Tbs sesame seeds(white or a mix of white and black), 1 Tbs poppy seeds, 2 tsp onion flakes and a pinch of salt
Variation: Add some fresh dill, or smoked paprika and chopped jalapeno to the cheese for flavor variations. 

To make into a dip: Add 1 tbsp more non dairy yogurt and some water until it is a creamy consistency. Then bake for 25 to 30 minutes and serve.

Black Bean Chili Dip

Ingredients

1 1/2 cups chopped sweet onion

1 large garlic clove, minced

1 jalapeno, seeded and chopped

1 1/2 cups cooked black beans, rinsed and drained

3/4 cup mild salsa

1 cup frozen corn kernels

2 tsp chili powder (or to taste)

1 tsp ground cumin (or to taste)

1/2 tsp kosher salt (or to taste)

1 Tbs nutritional yeast (optional)

for garnish: chopped avocado, cilantro, cheeze, or green onion

Directions:

1. In a large skillet over medium heat, add a bit of oil and sauté the chopped onion and garlic for about 5-7 minutes. Meanwhile, remove seeds from jalapeno and chop finely (I use gloves so the seeds don’t sting my fingers). Add in the chopped jalapeno and sauté for another few minutes.
2. Add in the drained and rinsed black beans, salsa, and corn. Stir well and cook for a few minutes. Now add the chili powder, cumin, and salt all to taste. Stir in the nutritional yeast if using. Cook on low until heated through and serve warm with corn chips. Garnish with green onion, chopped avocado, or fresh cilantro.
3. Everything bagel Seasoning Vegan Cheese Ball. No soaking, blending, straining needed! 10 minute vegan cheese ball. Gluten-free. Can be soy-free
   

   
   

Light and Fresh Avocado Cream Verrines

Ingredients

2 peppers, chopped with seeds removed

1/2 onion, chopped

1/2 Tbs Extra virgin olive oil (EVOO)

Pinch of Kosher salt & Black pepper

1 cup quinoa

1 1/2 - 2 cups vegetable broth (or water + couple pinches salt)

2 small avocados

Juice of 2 limes (1/4 cup)

1/4 cup finely chopped Cilantro

3 green onions, finely chopped

kosher salt to taste

Directions:

1. Preheat the oven to 400F and line a pan with parchment or non-stick mat. In a bowl, mix together the EVOO, salt, pepper, onion, and red pepper. Scoop onto pan and roast for about 40 minutes just until they begin to blacken. Watch closely after 25-30 minutes.
2. In a medium sized pot, combine the quinoa and veggie broth and bring to a boil over high heat. Reduce the heat to a simmer and cook 15 to 20 minutes until the quinoa is light and fluffy. Add more water or broth if it begins to dry out. Remove from the heat and let cool to room temperature.
3. In a medium sized bowl, mash the avocado with the rest of the ingredients (lime juice, cilantro, onion, salt and pepper) until smooth with a fork. Layer the verrine with a layer of peppers, a layer of avocado cream, a layer of quinoa. Repeat once or twice. repeat. Makes 2 servings.

Taco Chips

Ingredients
1 cup cornmeal

1/2 tsp dill weed

1/2 tsp garlic salt

3/4 cup boiling water

2 Tbs butter or margarine

Directions:

1. Combine cornmeal, dill weed and garlic salt in bowl; add water and butter, mix thoroughly. Drop 2 inches apart onto greased cookie sheets by rounded 1/2 teaspoonfuls.
2. Spread each to about 1/16 inch thickness with small spatula. Sprinkle with salt if desired.
3. Bake in preheated oven 425F for 7-8 minutes.