Tasty Vegan Appetizers
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.
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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).
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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. Read More→
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An eggplant lover’s delight, this classic Middle Eastern spread is meant to be scooped up on wedges of pita bread. Read More→
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Nachos are a great addition to any party, but with all of the other chip and dip options that are usually on the same table, you might find yourself looking to have a little bit more variety. Irish nachos are just as easy to make as traditional nachos, just replace the tortilla chips with fries, sliced potatoes, or in this recipe, sweet potato fries. If you love nachos as much as I do, but have never seen a vegan nacho option at your parties and get-togethers, this recipe is what you’ve been waiting for. Read More→
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This makes a lovely, easy appetizer for special occasions. I say special occasions, as puff pastry isn’t the kind of thing you’d want to eat every day—a bit high in fat, and not all-natural. But some major brands are vegan (including Pepperidge Farm) and anything made with it is festive and delicious. Photo by my friend Tony Zackin, who shot this before I used him
and Kitty Silverman as guinea pigs for this recipe. Read More→
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This is an intriguing alternative to standard pesto; the secret ingredient is arugula, also know as rocket, which adds extra bite. Pesto loses some of its magic if it is turned into a puree, so be sure to keep the texture chunky. Recipe from Raw Food Celebrations: Party Menus for Every Occasion! by Nomi Shannon and Sheryl Duruz. Read More→
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These Southwestern-flavored “pizzas,” made with flour tortillas, can be part of a satisfying meal served with a bean chile or a bean salad. Otherwise, they make a nice appetizer. Read More→
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