This recipe for Balsamic Basil Watermelon Antipasto is perfect for summer. Freshen up any backyard barbecue with these tasty appetizers.
We’re all looking for simple yet healthy dishes, and this antipasto fits the bill. Now that the abundance of fresh fruit is back because of the warmer weather, our choices are better than other times of the year. Yes we are still on the cusp of full fledge summer fruits and veggies, but I am seeing some favorites at the market. One of them is watermelon.
This fruit is probably one of the most refreshing and versatile of all fruits. I have used it in beverages, salads, desserts, salsa, grilled it, froze it, pureed it, just cut it up and the list goes on and on. A lot of people do not know that watermelon makes GREAT savory dishes too. These single bites are a surprising mix of sweet and savory and have a slight tang to them. Not only are they simple elegance in presentation, they are very tasty and healthy too.Â Recipes and photos contributed by Joelle Amiot from her blogÂ JarOHoney. Continue Reading…
Baba GhanoujÂ isâ€”like hummusâ€”a classic Middle Eastern spread meant to be scooped up on wedges of pita bread. Itâ€™s also good as a dip for raw veggies. This recipe is a must-try for eggplant lovers! Continue Reading…
These Vegan Tortilla Spirals make especially pretty appetizers if you use different-colored flour tortillas. Tortillas come in a variety of colors (such as red, green, and yellow) and flavorsâ€”including sun-dried tomato, pesto, spinach, and whole wheat. Try switching up the recipe by using the different filling combinations suggested as variations! Continue Reading…
This dip recipe’s combination of silken tofu and sun-dried tomatoes makes a delicious appetizer when served with whole grain crackers and raw veggies. Itâ€™s also wonderful as a spread for sliced fresh baguette. Photos by Hannah Kaminsky.Continue Reading…
Edamame, the fresh soy bean, is consumed as a vegetable, but has all the nutritional attributes of legumes. Make them into a simple appetizer with this quick recipe. Its fresh taste, reminiscent of snow peas, will seduce you for sure!
This type of sushi is called makizushi (sushi roll). It comes in the form of a roll of dried nori seaweed stuffed with various foods, especially raw fish, but in this vegan recipe itâ€™s filled with vegetables!
Deliciously glazed and spiced nuts are a tasty finger food at special occasion, or as an everyday snack. Use any combination of your favorite nutsâ€”peanuts, almonds, pecans, walnuts, macadamia nuts, cashews, etc. Continue Reading…
One bite of this baked falafel and you will be seduced for sure!Â Its secrets lie in its “perfume” (using different herbs), and in the use of a good cooking olive oil.
These falafels are a very practical treat for a light meal, a weekday dinner, or even a buffet.Â They immediately became one of my favorites and I think they will become yours too!
Preparation time: 15 min
Cooking time: 15 to 20 minutes
1 can chickpeas
Â¼ cup flour
the zest of a lemon
1 teaspoon coriander
1 teaspoon parsley
1 teaspoon mint
1 teaspoon tahini
extra virgin olive oil
Preheat oven to 375 Â° F.
Line a baking sheet with parchment paper.
Place the chickpeas in the blender bowl with the herbs and start blending. Then add lemon zest, tahini, salt, pepper, and flour. Continue mixing until you have a fairly homogeneous dough.
Pour everything onto a plate or into a salad bowl and use wet hands to make patties. Lay them on the baking sheet as you go. Season with salt, drizzle with olive oil and bake for 15 to 20 minutes until it forms a crust and the falafels are slightly dry. If needed, you can turn them halfway through cooking.
A very simple savory tart recipe that uniquely combines asparagus and sun-dried tomatoes with vegan cheese, all nestled in a perfect puff-pastry square. I love recipes that double as quick-and-easy snacks by day and elegant party foods by night. And this one is exactly that. The prep is easy, and minimal equipment is needed.Â
Roasted chickpeas are all the rage as a snack, but Iâ€™m reluctant to heat up an oven for a canâ€™s worth of chickpeas, if nothing else being baked! Oven roasting chickpeas can also dry them out, occasionally even making them explode. Iâ€™ve had better luck with skillet toasting, which yields good flavor and texture every time. These are good eaten out of hand as an appetizer or snack in place of far more caloric nuts. These disappear quickly, so if youâ€™re serving a larger or hungrier crowd, double the recipe and use a larger skillet. They make a tasty salad topping, too. Continue Reading…
When tomatoes are at their best, itâ€™s well worth making salsa at home, rather than buying it in jars. This is a simple and delicious appetizer to serve with tortilla chips. This makes about 1 1/2 cups. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Evan Atlas.Continue Reading…
Making these addictive fries using polenta (cooked cornmeal) is super easy. You need to plan ahead to allow the cooked polenta to completely solidify in the fridge â€” a few hours or overnight. Use as an appetizer or side dish. Polenta is completely gluten-free, and though itâ€™s a traditional Italian food, it goes with any kind of meal. Thanks to Colavita for the quick-cooking, super-smooth Instant Polentaused in this recipe, as well as the fruity olive oil and hot pepper spread we used to embellish the fries. Photos by Evan Atlas.Continue Reading…