Vegan Snacks and Dips
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→
One of the trendiest and most popular things to do with kale is to transform it into crispy chips for snacking. Though I’m more partial to raw kale salad, kale chips enthusiasts report that once these are out of the oven, they’re instantly devoured by snackers of all ages. more→
Sometimes you need a quick and dip for a party or as an easy appetizer. This is simple to make, but dressed up with a little rum in the beans, some chile in the vegan sour cream, and topped with multicolored heirloom tomatoes, it makes an appealing presentation. Recipe and photo from The Great Vegan Bean Book* by Kathy Hester ©2013, Four Winds Press. Photo by Renée Comet. Reprinted by permission. 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 — half a 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 eat 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.
Crackers are great little gems to have tucked away for the random occasion when you need something quick, savory and snappy. They shine in celebratory times where they make there subtle, but necessary, appearance on party trays. They come to the rescue during more dismal times–acting as the only food some folks can stomach when feeling under the weather. They also work well as a simple and delicious snack, for no good reason at all. Recipe and photo contributed by Allyson Kramer, from Manifest Vegan. more→
Anytime of the year is a good time for nachos, especially if you’re entertaining for football or better yet, the Super Bowl! They are quick, easy and absolutely everyone loves them. When you’re trying to be vegan or entertain vegan friends nachos may seem out of the question, but it’s not true!
Here’s an old standby that never fails to please — a savory spread based on creamy white beans, accentuated with sun-dried tomatoes. Serve with raw vegetables and crispbreads. Make the sliceable version of Smoky Cheddar Cheez and serve with crisp red grapes for a lovely array of appetizers. Photo by Gail Calvert Rollins. more→
One of my old favorites, this tasty spinach spread, with hints of dill and crisp cucumber, never loses its charm. Serve with fresh bread, whole-grain crackers, crispbreads, or raw veggies. This is compatible with carrots, cauliflower, bell pepper, and celery. more→