Tasty Vegan Appetizers
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. Contributed by Mythreyi Vattikuti from her blog Yum! Yum! Yum!
Caponata is a relish-like eggplant salad that’s a classic Italian appetizer. Its other characteristic ingredients include fresh tomatoes, celery, and olives. Serve on fresh bread or slices of Italian bread that have been baked until crisp (bruschetta) for a first course before serving a pasta dinner. more→
We’re all looking for simple yet healthy dishes, and this antipasto fits the bill. Now that the abundance of fresh fruit is back because of the warmer weather, our choices are better than other times of the year. Yes we are still on the cusp of full fledge summer fruits and veggies, but I am seeing some favorites at the market. One of them is watermelon. This fruit is probably one of the most refreshing and versatile of all fruits. I have used it in beverages, salads, desserts, salsa, grilled it, froze it, pureed it, just cut it up and the list goes on and on. A lot of people do not know that watermelon makes GREAT savory dishes too. These single bites are a surprising mix of sweet and savory and have a slight tang to them. Not only are they simple elegance in presentation, they are very tasty and healthy too. Recipes and photos contributed by Joelle Amiot from her blog JarOHoney.
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.
Here’s a delicious roasted mushroom appetizer that can also be used as a first course for almost any kind of meal. Use any kind of mushroom you like, or a combination of two or three. more→
This combination of silken tofu and sun-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. Photos by Hannah Kaminsky. more→
Served in small portions, this aromatic preparation of teriyaki-flavored mushrooms complements Asian noodle or rice dishes. It can also be used as a hot appetizer with slices of baguette. more→