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:
Menu:
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:
- 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.
- To prepare stuffing: stir together all stuffing ingredients in a small bowl. Add additional oregano or salt to taste.
- 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:
- 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.
- Add salt to taste.
- Using a hand mixer, cream the nondairy cream cheese and tofu until smooth.
- 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.
- 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:
- Add all the dry ingredient to a bowl (almond flour to black pepper) and mix well.
- 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..
- 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.
- 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
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:
- 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.
- 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.
- 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:
- 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.
- 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.
- 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 cup cornmeal
1/2 tsp dill weed
1/2 tsp garlic salt
3/4 cup boiling water
2 Tbs butter or margarine
Directions:
- 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.
- Spread each to about 1/16 inch thickness with small spatula. Sprinkle with salt if desired.
- Bake in preheated oven 425F for 7-8 minutes.
Apricot-stuffed Celery
Ingredients
1 cup dried apricots or fit
1 cup non-dairy cream cheese
2 tsp brown sugar
1/4 tsp sea salt
6 celery ribs (cut into 1 1/2 inch pieces)
1/2 cup walnuts, finely chopped
Directions:
- Place the apricots or figs in food processor. Cover and process until finely chopped.
- Add vegan cream cheese, brown sugar, orange zest, and sea salt. Cover and process until blended.
- Stuff or pipe mixture into celery ribs. Chill until served. Top with chopped walnuts.
Crackers
Ingredients
3 cups wheat flour
3 cups wheat flour
3 cups oatmeal
1 tsp salt
3/4 cup olive oil
1 cup water
3 tablespoons honey
Directions:
- Mix all ingredients in a bowl
- Roll out on 3 cookie sheets and score into preferred size.
- Bake a 325 degrees for 30 min
Butterscotch Pudding
15 oz can pumpkin
⅓ cup soy milk
⅓ cup honey
1 tsp vanilla
½ tsp maple extract
⅓ cup tofu
Directions:Blend all ingredients and then top with tofu whipped cream or granola
Note: For a creamier pudding, add ⅓ cup of silken tofu, 1 Tablespoon more honey and an additional dash of salt.
Tofu Whipped Cream
12 oz tofu
¼ cup soaked cashews
¼ cup water
½ tsp lemon juice
3 Tbsps honey
½ tsp vanilla
⅛ tsp salt
Directions:Blend all ingredients until smooth
Butterscotch Pudding
15 oz can pumpkin
⅓ cup soy milk
⅓ cup honey
1 tsp vanilla
½ tsp maple extract
⅓ cup tofu
Tofu Whipped Cream
12 oz tofu
¼ cup soaked cashews
¼ cup water
½ tsp lemon juice
3 Tbsps honey
½ tsp vanilla
⅛ tsp salt
For a creamier pudding, add ⅓ cup of silken tofu, 1 Tablespoon more honey and an additional dash of salt.
Pumpkin Salad Dressing
1 ½ cups plain unsweetened almond or coconut yogurt
2 Tbsps lemon juice
1 Tbsp maple syrup
⅓ cup puréed pumpkin
1 tsp garlic
¼ tsp thyme
¼ tsp cinnamon
½ tsp salt
Directions:
Mix all ingredients together in an bowl. Refrigerate until ready to use.
Festive Fall Salad
6 oz spinach
½ box of cherry tomatoes
1 cucumber, diced
½-¾ cup shredded carrots
½ cup dried cranberries
1 recipe for pumpkin salad dressing
Combine all ingredients and chill
Cilantro Lime Rice
Cook brown rice according to package directions.
Add chopped cilantro and lime juice to taste.
Thai Green Curry Lentils
1 cup brown or green lentils
4 cups water
3 cups sweet potatoes, diced
1 tsp olive oil
1 medium onion, chopped in half moons
1 red bell pepper, chopped
2 Tbsps minced ginger
2 cloves garlic, minced
2 Tbsps lemongrass paste
1 tsp green curry paste
¼ cup water
6 oz coconut milk
Cilantro to garnish (optional)
Directions:
Step 1 - Add lentils and water to a medium pot, bring to a boil, turn down and simmer for 20 minutes or until the lentils are soft. Drain off any water.
Chop sweet potato into 1in cubes. Place on an oven tray and mix with oil.
Bake in the oven at 350 for 15 minutes or until soft.
Step 2 - Finely slice the onion into half moons. In a large frying pan start to saute the onion, oil, ginger, lemongrass and garlic. Dcie the bell pepper into ½ in cubes and add to the pan. In a cup mix the green curry paste and water and pour into the pan. Add the kaffir lime leaves and stir through gently. Saute for another 5 minutes or until the onion is soft.
Step 3 - Add the salt, honey and coconut cream and stir through. Add 2 cups of cooked lentils. Freeze or refrigerate any remaining lentils for a future meal. Add the roasted sweet potato and stir well. Remove the kaffir lime leaves. Garnish with cilantro.
Subscribe to:
Posts (Atom)