Vegan Snacks and Dips

Green Pea, Parsley, and Pistachio Dip

Green pea, parsley, and pistachio dip

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→

image_pdfimage_print

Hot Artichoke and White Bean Spread

Vegan hot artichoke dip

Hot artichoke dips are classic appetizer offerings, but they’re rarely vegan. This one is, and it’s every bit as luscious as the dairy version. Serve with crispbreads, baby carrots, spoon-sized chunks of red bell pepper, and Belgian endive leaves. Photos by Susan Voisin. Adapted from Vegan Holiday Kitchen. more→

image_pdfimage_print

Basic Baked Kale Chips (with a Collard Greens variation)

Homemade kale chips

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→

image_pdfimage_print

Four-Layer Bean Dip

Vegan 4-layer bean dip

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→

image_pdfimage_print

Tamari Chickpeas

Tamari chickpeas2

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 — a half 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 use 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.

more→

image_pdfimage_print

Quick Refrigerator Pickles

Refrigerator Pickles recipe

Here’s a formula for quick pickles that I really enjoy. I like to have these in the fridge as often as possible, as a crunchy, nearly calorie-free snack. They’re also great served alongside veggie burgers, sandwiches, and wraps. Don’t just limit yourself to cucumbers! This works with other veggies, as suggested following the recipe. Photos by Evan Atlas. more→

image_pdfimage_print

Spicy Cilantro Crackers – Vegan and Gluten Free

gluten-free vegan cilantro crackers

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→

image_pdfimage_print

Green Bean and Cashew Pâté

Green bean and cashew paté

This is a version of a recipe that circulates as “mock chopped liver,” though this doesn’t resemble or taste like chopped liver in an way. An even more traditional version of this is Passover Mock Chopped Liver, which is made with mushrooms. Really, this one isn’t mock-anything, just delicious in its own right. Serve it with any kind of cracker, or as a spread for fresh bread. more→

image_pdfimage_print