Tasty Vegan Appetizers

Spanish Chickpea Fritters with Romesco Sauce

Big Vegan Spanish Chickpea Fritters from Robin AsbellThe tradition of Spanish tapas is such a fun way to eat—bite-sized morsels of tasty food that just happen to taste great with Spanish wines. These fritters are flecked with spinach and when you dip them in a roasty romesco sauce, you can’t go wrong. Recipe and photo from Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious* by Robin Asbell.  more→

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Spinach or Arugula Strudel

vegan spinach strudelThis 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. more→

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Walnut Meat-less Balls

Walnut Meat-less Balls

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→

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Beet Muhummara

beet muhummaraInspired 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→

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New Potatoes with Parsley and Almond Pesto

Parsley on cutting board

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.

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Olivada

Olive varieties

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→

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Individual Tortilla Pizzas

individual tortilla pizza recipe

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→

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Avocado Mango Salsa

Avocado Mango Salsa recipe

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!

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