Tasty Vegan Appetizers
These nuggets are the perfect snack to serve at any casual occasion — a big game, movie night, or an evening with friends. This recipe takes some extra steps to prepare, so plan ahead. Recipe and photo from Teen Cuisine: New Vegetarian by Chef Matthew Locricchio. Read More→
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This takes about 10 minutes to prepare and makes a wonderful appetizer. You can use either fried or roasted peanuts: both are delicious, differing mainly in the mouthfeel of the moist or crunchy nuts. Reprinted from Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop. Copyright © 2012 by Fuchsia Dunlop. Photographs copyright © 2012 by Chris Terry. With the permission of the publisher, W.W. Norton & Company. All rights reserved.
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The better the strawberries, the better the guacamole. That’s why I make this guacamole only during the few weeks when our local strawberries are in season. Habaneros, while very spicy, are jam-packed with flavor; use the quantity that’s right for you. You may want to wear gloves while working with the habanero, to avoid painful experiences when inadvertently touching tender parts of your anatomy. Recipe from Frontera: Margaritas, Guacamoles, and Snacks by Rick Bayless with Deanna Groen Bayless. Read More→
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Cook’s Note: I’ve made this guacamole with and without the almond butter, and while it’s really tasty without, the almond butter infuses every bite with a rich nuttiness that I love.
Ideas for Serving: This is an impressive chip-dip guacamole for winter, when both avocados and grapefruit are at their peak. Its citrusy lightness goes well with raw vegetable “chips”—think jícama, sunchoke, small Japanese white turnip. But don’t overlook this guacamole as part of a light entrée or first course: spoon the guacamole into leaves of endive, romaine hearts or Little Gem lettuce. Recipe from Frontera: Margaritas, Guacamoles, and Snacks by Rick Bayless with Deanna Groen Bayless. Read More→
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If your meal needs just a little extra something in the protein department, but not necessarily a filling main dish, this is a nice choice. It also works well as an appetizer. These fries can be a bit addictive, so you may want to double the recipe if serving hungry tempeh fans. Adapted from Vegan Express. Read More→
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Nachos grandes are great as an appetizer, snack, or a simple accompaniment to salads and grain dishes. Use natural, stone-ground tortilla chips. Adapted from The Vegetarian 5-Ingredient Gourmet.
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The tradition of Spanish tapas is such a fun way to eat—bite-sized morsels of tasty food that just happen to taste great with Spanish wines. These fritters are flecked with spinach and when you dip them in a roasty romesco sauce, you can’t go wrong. Recipe and photo from Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious by Robin Asbell. Read More→
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These meatballs are flavorful and replicate a traditional meatball quite nicely, but without the heaviness that comes from the meat. You get a nice punch of protein from the walnuts and immune-boosting benefits from the mushrooms, onions, garlic and parsley. You can throw these into a typical tomato sauce and serve over pasta or as a side dish with your favorite gravy. Recipe reprinted with permission from Kicking Cancer in the Kitchen by Annette Ramke & Kendall Scott (© 2012 Running Press, a member of the Perseus Books Group). Read More→
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