Vegan Snacks and Dips

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→

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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→

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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.

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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→

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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→

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White Bean and Sun-Dried Tomato Pâté

White bean and sun-dried tomato paté recipe

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→

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Spinach and Cucumber Spread or Dip

Spinach and cucumber dip

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→

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Classic Hummus, with variations

Hummus recipe

What’s a vegan web site without a basic recipe for hummus? Here’s ours, with a few tasty variations. This classic Middle Eastern dip is great teamed with fresh pita bread and crisp veggies for scooping it up. It’s a fantastic snack for kids and a great ingredient for wraps or pita sandwiches.

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