Roasted chickpeas are all the rage as a snack, but I’m reluctant to heat up an oven for 1 1/2 cups of chickpeas, if nothing else being baked! I also find that oven roasting chickpeas can dry them out, and occasionally even make them explode. I’ve had better luck with skillet roasting, which gives me good flavor and texture every time. These are good eaten out of hand as a snack, in place of far more caloric nuts, make a tasty salad topping, as well. more→
Kale, corn, avocado, and tomatoes add up to a seriously delicious salad. With the optional beans, this Southwestern-Flavored Kale Salad makes a fantastic main dish salad. Without the added beans, it’s a great companion to tortilla specialties containing beans—burritos, enchiladas, and the like.
This spread featuring eggplant with a hint of tahini is reminiscent of baba ghanouj, but gives tomatoes a starring role as well. It makes a lovely late-summer appetizer. Serve with Bruschetta, wedges of whole grain pita bread, or pita chips.
Cold soups are one of my favorite ways to feel refreshed in the summer heat. What makes any cold soup even better for me is if it needs no cooking at all, like this one featuring ripe avocados and fresh peas. And it adds gorgeous burst of green to the table, as well. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
This tasty veggie appetizer is inspired by the garlicky Spanish tapas dish, champiñones al ajillo, which relies on mushrooms alone. Asparagus makes it a more substantial dish, and benefits nicely from the dry red wine and other seasonings. This is traditionally served with slices of warm, fresh bread. And since you’ve already opened a bottle of red wine, serve it with this appetizer as well. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
Colorful and briny, small servings of this appetizer go a long way. Choose two or three different varieties of pitted olives from your supermarket’s olive bar. Add one extra item, as listed in the last ingredient suggestions, in this list, such as pickled peppers or garlic, to spice up the mix. If you’d like to pair this up with another appetizer, my suggestion would be something mellow, such as Green Pea, Parsley, and Pistachio Dip with raw veggies, plus fresh sliced baguette. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
Here’s a delicious salsa that highlights summer corn, which comes to market at about the same time as tomatillos. Delicious served as an appetizer with tortilla chips, this refrigerates even better than fresh tomato salsa, so it’s a good one to make ahead. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. more→
At the height of fresh corn season, these simple fritters can be served as a tasty side dish or as an appetizer. They’re good warm or at room temperature, and the easy tomatillo-cilantro sauce adds a lot of flavor. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. more→