Tasty Vegan Appetizers
This spread is the perfect combination of salty and flavorful. Contributed by Kim Lutz, from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes (Sterling, ©2011). Read More→Print This Post
There are suddenly lots of recipes for cheese-like slices and dips made from raw cashews. I have nothing against raw cashews (well, other than their calories) — but I thought I’d take the concept in a different direction by using chickpeas, which are cheaper and contain far less fat, ounce for ounce. Though this doesn’t really taste like cheese, it’s quite tasty and filled with nourishing ingredients, including hemp seeds for those valuable Omega-3 fatty acids, and nutritional yeast for highly usable vitamin B-12. Hemp seeds, nutritional yeast (I like Red Star), and agar flakes, which is what makes these wedges sliceable, can all be found at natural foods stores. Read More→Print This Post
This combination of silken tofu and dried tomatoes makes a delicious appetizer, served with whole grain crackers and raw veggies. It’s also wonderful as a spread for sliced fresh baguette. Read More→Print This Post
A terrific way to enjoy low-fat “fries,” this is a great accompaniment for veggie burgers and soy hot dogs. Read More→Print This Post
Here’s a delicious, easy to make, vegetarian and gluten-free recipe of this traditional Middle Eastern dish. Serve on a bed of salad or stuffed into pita pockets with a tahini dressing for a great lunch or dinner. Makes a great appetizer, too. Read More→Print This Post
This rich, nutty dip is great for a party or snack served with pita bread, olives, carrot and celery sticks. Its texture is thick like a paté. Recipe from Taste Life! Organic Recipes (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers.Print This Post
These delicious, spicy Indian starters are easy to make with phyllo pastry. Once you have mastered the first one, constructing the samosas is really easy. Contributed by Debroah Gray from 500 Vegan Dishes (Sellers Publishing, 2011).