Vegan Snacks and Dips
Quick to make — and quick to disappear! [and a note from Nava: I'd been looking for a go-to recipe for refrigerator pickles, and was so happy to find this, adapted from one by Nikki and David Goldbeck — I really like mild, half-sour pickles and could never get the balance just right until I tried this version. That being said, once you use this easy recipe, if you like your pickles saltier, more vinegary, more garlicky, and/or sweeter, you can play with those flavors in your future batches. These are quick and easy, and a lot less expensive than buying jars of good pickles!] Read More→
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If you’re at all unsure about the gustatory merits of kale chips, try
this recipe first. You’ll be shocked at how outrageously fantastic these pizza-flavored crunchers are. This recipe is from Practically Raw, copyright © 2012 Amber Shea Crawley. Used by permission, Vegan Heritage Press. Read More→
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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! Read More→
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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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This tasty dip is simple to make and gets plenty of flavor from salsa and fresh cilantro. Use mild, medium or hot salsa, whichever you like. You can also always add more cayenne, ground hot pepper, for a hotter dip. Recipe from Taste Life! Organic Recipes (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers. Read More→
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Here are flavoring ideas for embellishing freshly made popcorn. These recipes make enough to flavor a 10-cup batch (from about 1/2 cup kernels). If you air-pop or use fat-free microwave popcorn, you might like to drizzle 2 tablespoons or so melted Earth Balance or coconut oil into the popcorn just before adding the seasonings. My favorite way to pop corn is in an Old Fashioned Popcorn Popper like the one made by Jacob Bromwell. Very low-tech, but it seems to bring out the best flavor from the popcorn. I like to start with 2 tablespoons or so safflower or organic virgin coconut oil per 1/2 cup of kernels. Read More→
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I whipped this up one afternoon as a quick snack and served it with apple sticks. The next morning I spread it on toast for breakfast. This could make a great lunch served with a green smoothie and fresh veggie sticks. Contributed by April Jones.
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In both our homes, the kids have been known to run off with the whole bowl — so get a good first helping! With this recipe, you want the chips to be both crispy and bright green. If they start to brown, they can taste burned. If you find that the chips are browning before the kale is crispy, reduce the oven temperature. From The Cleaner Plate Club by Beth Bader and Ali Benjamin (Storey Publishing). Read More→
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