Tasty Vegan Appetizers
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. Photos by Hannah Kaminsky. more→
You can make this vegan cheese-y appetizer as a spread in no time, or let it set up into slices. I like it both ways and hope that you will, too. This is good with sliced fresh baguette, or serve it with whole-grain or gluten-free crackers or crispbreads. It’s also quite nice served with chunks of red bell pepper and peeled celery cut into short sections. Grapes served in small bunches on the side add a nice flavor balance. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Hannah Kaminsky. more→
This bright green dip of sweet peas, parsley, and luscious pistachios is great served with brightly colored vegetables—baby carrots, sliced red bell peppers, rounds of yellow squash, and thin wedges of raw sweet potato. You can also add fresh or crisp breads or stone-ground tortilla chips to the mix. This might well become your go-to as a tasty snack or appetizer. Photos by Hannah Kaminsky of Bittersweet. more→
You’ve likely come across tamari almonds; they’re deliciously addictive, but also loaded with fat and calories. Tamari chickpeas sounds almost like a mixed metaphor—combining Mediterranean and Asian flavors, but it works! Consider this — a half cup of almonds has about 415 calories and 35 grams of fat. Chickpeas, on the other hand, have only 143 calories in a half cup, and 1.37 grams of fat. This isn’t to say to avoid almonds; quite the contrary — you just need to use very judicious portions. Tamari chickpeas make a great snack, a nice protein boost for the dinner plate, and a delicious topping for salads and grain dishes.
Nachos 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. Photos by Rachael Braun.
An eggplant lover’s delight, baba ghanouj is a classic Middle Eastern spread meant to be scooped up on wedges of pita bread. It’s also good as a dip for raw veggies.
A delicious starter to any meal when served with crisp vegetables
or small bites of bread, this tapenade features some of the finest flavors in European cuisine. Use as a mix-in to stews and pasta dishes for a ton of added flavor with very little effort. Recipe and photo contributed by Allyson Kramer, from Great Gluten-Free Vegan Eats Around the World* © 2013 Fair Winds Press, reprinted by permission. more→
When author Brian Patton (aka The Sexy Vegan) began dating his soon-to-be wife, he offered to entertain her with Friday night happy hours at her apartment or his. After a long workweek, she was ready to kick back and enjoy a cocktail or glass of wine, and it was the perfect way to enjoy summer evenings. After a couple weeks, these evenings weren’t just for two because her friends begged for invitations after hearing rave reviews of Brian’s delicious tapas and appetizers.
This Little Macs recipe is from the book’s The Happiest Meal Happy Hour Menu that also includes a recipe for Baked Sweet Potato “Fries” with Adobo Dipping Sauce. Excerpted with permission from The Sexy Vegan’s Happy Hour at Home* ©2013 by Brian Patton. Published with permission of New World Library. more→