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Vegan Appetizers
Yam Chips INGREDIENTS 3 Sweet Potatoes DIRECTIONS Scrub sweet potatoes, and slice into uniform thin rounds by running through handheld slicer. Dehydrate at 105 degrees for 3-6 hours until desired crispness is obtained. Asparagus Rolls INGREDIENTS 1 or 2 cans of asparagus spears DIRECTIONS Cut crust from bread and use a rolling pin to roll out and flatten each slice of bread. Mix mayo and ketchup together. Spread mixture on each slice of bread. Roll one spear of asparagus lengthwise in each slice. Brush each roll-up with either olive oil or melted veggie butter and place on cookie sheet. Broil under broiler until lightly browned. SOURCE: VegFamily.com, Cheyne Baked Latkes INGREDIENTS 8 medium potatoes (about 3 pounds) DIRECTIONS Preheat oven to 400 degrees. Coarsely chop half of the potatoes. Place the chopped potatoes, tofu, onion, and garlic into a food processor and process until well mixed. Transfer to a large bowl. Shred the remaining potatoes, discard excess liquid, and add the shredded potatoes and remaining ingredients to the bowl. Stir until well blended. Spoon the mixture, 1/4 cup per pancake, onto a cookie sheet. Flatten the tops of the pancakes with a pancake turner. Bake for about 15 minutes on each side or until golden brown. Serve hot with applesauce and soy sour cream. Serves 6-8. SOURCE: VegFamily.com, Dina
Bean Dip INGREDIENTS 1 15-oz. can garbanzo beans DIRECTIONS Blend garbanzo beans in a food processor with garlic, salt, and canola oil. Stir in some lemon juice, tahini, sun dried tomatoes or chopped olives for variety. SOURCE: VegFamily.com, TracyChili Rellenos Dip INGREDIENTS 2 to 3 large tomatoes, diced DIRECTIONS Combine all ingredients in bowl. Drain excess liquid. Serve with tortilla chips SOURCE: VegFamily.com, MichelleEncino Cocktail Vegetables INGREDIENTS 1/2 cup vinegar DIRECTIONS Mix vinegar, tarragon, oil, garlic salt and sugar in saucepan; bring to a boil. Add carrots and mushrooms; cook over medium heat 5 to 7 minutes or until carrots are crisp tender. Put other vegetables in a bowl, including liquid from onions. Pour hot carrot mixture over all and let cool. Refrigerate for at least 8 hours. Drain and serve in a glass bowl with cocktail picks. SOURCE: VegFamily.com, Dona Kids Dinner Chips INGREDIENTS 1 package Won Ton wrappers DIRECTIONS Preheat oven to 350 degrees. Add all ingredients (except for Won Ton wrappers) in food processor until completely smooth. Brush water on edges of Won Ton wrappers and fill with approx. 1 Tbsp. of the processed filling. Fold wrappers over filling diagonally to make a triangle, and pinch edges together with a fork. Repeat process with remaining wrappers and filling (or however many you want), and place on cooking sheet sprayed with olive oil cooking spray. Spray the "chips" with cooking spray also, and bake in 350 degree oven until crisp, about 15 minutes turning once during cooking. SOURCE: VegFamily.com, Lauren
Rice Paper Rolls INGREDIENTS 1 small cucumber, peeled and julienned DIPPING SAUCE INGREDIENTS 3 tablespoons freshly squeezed limes DIRECTIONS Soften rice paper sheets by soaking in warm water for approximately 30 seconds each. When soft and pliable, remove and place on a clean cotton cloth. Lay a small amount of the filling along the centre top of the rice paper. Fold one side in towards the centre, then fold the bottom up towards the top. Roll the wrap over towards the remaining side to make a neat roll. Repeat the process until the rice paper and filling are used up. Combine all dipping sauce ingredients into a bowl. Serve with rice paper rolls. NOTE: You may add crushed peanuts to the dipping sauce, or use a sweet and sour sauce. These are best when made fresh as they do not refrigerate well. SOURCE: VegFamily.com, Tania
Roasted Garlic Hummus INGREDIENTS 3 cans chickpeas, rinsed and drained DIRECTIONS First roast your garlic (very important). This recipe will not taste the same if you skip this step. Roasting the garlic gives this hummus a nice mellow yet rich flavor. To do this, wrap garlic head in foil, then place in 350 degree oven (or toaster oven) for 30 minutes. Combine all ingredients in food processor or blender and puree until desired smoothness. Add more liquid if desired. SOURCE: VegFamily.com, Anon
Tex-Mex Spring Rolls INGREDIENTS Coleslaw DIRECTIONS Heat 1 or 2 tablespoons of oil; add packaged coleslaw (cabbage or broccoli)and mix in 1 tablespoon of tamari. Cook, stirring occasionally, until slaw begins to brown. Place corn tortillas between 2 slightly dampened paper towels. Microwave for 10 seconds. Wrap ingredients in tortilla and eat. SOURCE: VegFamily.com, Don Barnes
Guacamole INGREDIENTS 2 avocados DIRECTIONS Mash or chop avocados in a bowl. Add the rest of the ingredients and mix well. Chill at least an hour and serve. SOURCE: VegFamily.com Staff Veggie Balls INGREDIENTS 3 slices of bread DIRECTIONS In a bowl put peas, green pepper, carrot, cabbage, potatoes and bread. Put salt to taste. Mash all the ingredients together. Make small round balls from this mixture. Heat 1 Tablespoon of vegetable oil in a frying pan over medium heat. After 2-3 minutes put the mixture balls in the frying pan. Fry lightly until the balls turn crisp and light brown on both sides. Serve the veggie balls hot with tomato ketchup and garnish the plate with chopped cabbage and tomato slices. NOTE: Veggie balls are ready in just a few minutes! SOURCE: VegFamily.com, Swastika
Killer Hummus INGREDIENTS 4 cups (approx. 3 cans) garbanzo beans. Drain and reserve 1/2 cup liquid. DIRECTIONS Place all ingredients in a food processor and process until smooth. Add additional liquid from garbanzo beans as desired to arrive at a spreading consistency. Best when chilled and covered overnight. Excellent on crackers, tortilla chips, and even toast! NOTE: Can be made in advance and frozen for later use. SOURCE: VegFamily, AnonymousCheesy Herb Dip INGREDIENTS 5.3 ounces tofu (1/3 of a 16-ounce block firm tofu) DIRECTIONS Put above ingredients into a food processor. Blend for a full 1-2 minutes to form a smooth and creamy dip. Transfer dip to a bowl and chill before serving. Serve with fresh cut up vegetables, chips or wholesome crackers. Makes about 1 cup (2-4 servings). SOURCE: VegFamily.com, Monique N. Gilbert from "Virtues of Soy: A Practical Health Guide and Cookbook"Grilled Potato Skins INGREDIENTS 6 baking potatoes (about 8 ounces each) DIRECTIONS Microwave or bake potatoes ahead of time until tender. Cut potatoes in half lengthwise. Scoop out pulp. The potato skin shell should be about 1/4 inch thick. Chill until you are ready to make the skins (you can also do this the night before and serve extra potatoes for dinner). Brush the inside of each shell with melted margarine. Divide shredded soy cheese between the shells, sprinkle with vegan bacon/bacon bits. Grill the skins (skin side down) on a medium heat grill for 10-12 minutes until the skins are crisp. Close the top for part of the time to help melt the cheese. Remove and top with the vegan sour cream. Serve the green onion and tomato as a garnish. SOURCE: VegFamily.com, Gayle
Mexican Layered Dip INGREDIENTS A layer of vegan refried beans DIRECTIONS In a square pan, or a 9X13 roasting pan if you are making it for a crowd, layer from bottom to top. Serve with corn chips or tortilla strips. One of the layers can be a jar of salsa, as hot as you want it to be. SOURCE: VegFamily.com, VOW White Bean Paste Toasts with Roasted Red Peppers INGREDIENTS 2 cans white (Northern) beans DIRECTIONS In blender, mix beans, water, garlic, salt and seasoning (optional). Cut bread into small slices and toast. Spread paste over toasts and top each with a strip of roasted red pepper. NOTE: Is also good served warm over bed of rice. SOURCE: VegFamily.com, SusanCashew Cheese INGREDIENTS 1/4 cup cashews DIRECTIONS In a good blender add dry ingredients first, then wet ingredients. Mix well. Mix until it looks smooth (1-2 minutes). It will thicken as you blend. Pour contents into a saucepan on medium heat. Stir constantly until it thickens. SOURCE: VegFamily.com, Raquel
Roasted Red Pepper And Dill Hummus INGREDIENTS 1 medium red pepper DIRECTIONS Roast the red pepper on your stove burner until the skin is black. Then run cold water over it while you peel the skin away. Chop in a food processor. Add dill. Mix hummus mix and water. Add red pepper mixture. Cover and refrigerate. NOTE: Dill is optional. I get my hummus mix in bulk at Whole Foods. You can find it in most heath food stores and co-ops. SOURCE: VegFamily.com, Naomi
Vegan Spanakopita INGREDIENTS 2-3 sheets of puff pastry (Pampas is vegan) DIRECTIONS Pre-thaw pastry sheets. Preheat oven to 190°C (375°F). Fry onion and garlic in the 2 tablespoons oil until softened. Add silverbeet/spinach and sauté for 5 minutes. Add nutmeg and pepper; mix well and remove from heat. Put tofu, oil, stock powder, soy sauce, lemon juice, and salt in food processor (or use a masher), and blend until smooth. Add this mixture to the spinach mixture and combine. Grease a large 24 x 20 cm (8.5 x 11") baking dish and line with pastry, leaving some to overlap over edge. Place mixture in pastry case, flatten out evenly. Place rest of pastry on top of mixture, pinch and fold sides to enclose properly. Glaze top with soymilk. Sprinkle sesame seeds on top if desired. Bake 35-40 minutes until pastry is browned. SOURCE: VegFamily.com, Kerryn
Salsa Mole INGREDIENTS 2 very ripe avocados DIRECTIONS Cut the avocados in half lengthwise, pop out the pit, and scoop out the flesh with a spoon. Chop. Add the lime juice. Mash together. Add remaining INGREDIENTS . Mix until well combined.NOTE: For chunkier guacamole add one diced tomato, half a diced red onion, and another chopped avocado. Taste before serving. If the garlic taste is too strong, add some lime juice to neutralize. Recipe can be doubled. SOURCE: VegFamily.com, ErinLadybugs on a Log INGREDIENTS celery stalks DIRECTIONS Stuff celery stalks with hummus and top with finely diced red bell peppers or pimiento. SOURCE: VegFamily.com, Abigail Veggie Kofta Lots of fresh vegetable washing and chopping involved in this recipe but it's well worth the effort. These are best eaten right after frying but you can form the kofta and refrigerate them in a container until you're ready and then dip them into the coatings and fry them up to serve. This is a great finger food for parties and kids love them too! INGREDIENTS 2 small onions, chopped (1/2 cup) DIRECTIONS Heat 3 tablespoon of oil in a large pan. Fry onion until golden. Crush garlic, chili and ginger together with 1 teaspoon of salt. Add tumeric powder and the garlic mixture to onion. Add the vegetables, except the potatoes. Mix well, adding salt to taste and 1/2 cup of water. Cook over medium low heat about 15 minutes, stirring frequently. Cover and reduce heat, cooking until vegetables are tender. Boil the potatoes until soft. Allow to cool and then mash. Uncover cooking vegetables and allow to cook until dry. Add the mashed potatoes and mix well. Allow to cool enough to be handled. Mix the soy flour and ground flax seed with 6 tablespoons of water in a wide shallow bowl and blend well. Add more water if necessary to get a thin enough consistency for dipping. Place the bread crumbs in another wide, shallow bowl. Form the mixture into thick fingers about 4 inches long (kofta shape). Dip the kofta into the soy flour/flaxseed mixture and then into the breadcrumbs. Fry the kofta in hot oil until golden. SOURCE: VegFamily.com Vegan Munster INGREDIENTS paprika DIRECTIONS Lightly oil a 3-cups plastic storage container, and sprinkle paprika over the sides and bottom until lightly coated. Set aside. Combine the water and agar agar and bring to the boil. Transfer to a blender and add the remaining ingredients (unless the caraway seeds). Process until completely smooth, scraping down the sides of the blender jar as necessary. Sprinkle with caraway seeds. Pour into the prepared container and cool uncovered in the refrigerator. When completely cool, cover and chill several hours or overnight. To serve, turn out of the container and slice. Store leftovers covered in the refrigerator. Will keep 5 to 7 days. SOURCE: VegFamily.com, Virginie inspired by The Ultimate Uncheese Cookbook, by Joanne Stepaniak.
Fried Plantain Chips (Vegan) INGREDIENTS 3 green plantains DIRECTIONS Heat vegetable oil in a heavy skillet. Use a vegetable peeler to peel the plantains, then slice on a diagonal into about 1-inch-thick pieces. Fry until lightly golden. Immediately remove from the oil and place in a paper bag. Gently press with a rolling pin until the plantains are approximately 1/2-inch-thick. Quickly dip plaintain chips in salted water, then fry again until brown and crispy. Serve immediately. Serving size: 4-5 Prep time: 15 minutes SOURCE: HappyCow.net
Kettle Corn (Vegan) INGREDIENTS 1/4 veggie oil DIRECTIONS Heat oil in large saucepan, over medium high heat. Add in corn and coat with sugar. Cover with lid. Shake the pot often so that the sugar and the corn don\'t burn. Once popping has slowed, remove from heat and pour into bowl immediatly and stir. Serving size: 2 Prep time: 15 minutes SOURCE: HappyCow.net
Ronnie's Fava Bean Dip (Vegan) INGREDIENTS 1 large tomato, coarsly chopped DIRECTIONS Place tomato, onion, pepper, garlic, soy sauce, chili powder, and cumin in a blender. Process on medium speed until smooth. Add 1 cup of beans and process on medium until well blended. Add remaining beans and blend again until smooth. Serve with torilla chips or crackers. - This recipe was submitted by Veronica Shepperd. Serving size: 4-6 Prep time: 10 minutes SOURCE: HappyCow.net
Hummus (Vegan) INGREDIENTS 1 1/2 cup garbanzo beans, cooked and drained DIRECTIONS In food processor or blender, puree all ingredients except cilantro. Transfer puree to a bowl. Stir in cilantro leaves. Serve with pita bread or raw veggies such as carrots and celery sticks. Serving size: 4 Prep time: 5 minutes SOURCE: HappyCow.net
Fresh Salsa (Raw) INGREDIENTS 4 medium tomatoes, diced DIRECTIONS Place diced onion in a cup of water and let sit for 2 minutes, then drain. In a bowl, gently combine all ingredients with a spoon. Be careful not to mash up optional avocado. Salt and pepper to taste. Serve with tortilla chips, or over a Mexican dish. Serving size: 2-4 Prep time: 5-10 minutes SOURCE: HappyCow.net |
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