Tasty Vegan Appetizers
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). more→
Inspired by muhummara, a Turkish spread typically made from roasted red peppers and walnuts, this stunning and addicting spread is perfect for festive occasions or any regular day of the week. Serve with warmed pita triangles. Recipe and photo courtesy of Betsy DiJulio, from The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes* (© 2011, Vegan Heritage Press). more→
New potatoes are given a flavorful spin with a mellow parsley and almond pesto. While some savor the powerful flavor of the classic basil and walnut or pine nut pesto, others find it overpowering. I like to think of this pesto as a mellower alternative.
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). more→
These Southwestern-flavored “pizzas,” made with tortillas and embellished with veggies, can be part of a satisfying meal served with a hearty bean chili or bean salad. Otherwise, they make a nice appetizer. If you’re just making them for one or two, don’t worry about sticking to the measurements. Just pile on the embellishments suggested below as you wish, and add or substitute others. There’s no wrong way to do these! more→
Avocado and mango make a heavenly pair when combined in a delicious and easy salsa.You can spread this onto crackers, or papadi (small, round, and salty snack from India), spoon it into tortilla scoops, or serve as a dip for tortilla chips. This recipe was contributed by Mythreyi Vattikuti from her blog Yum! Yum! Yum!
This rich, nutty dip is great for a party or snack served with fresh baguette, pita bread, olives, carrot and celery sticks. Its texture is thick, like a paté. Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier.
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→