Curried Nuts
- 8 oz blanched almonds
- 8 oz pecans
- 4 oz walnuts
- 4 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- pinch ground cloves
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground cumin
Preheat oven to 350 F. Place almonds, walnuts and pecans on a large baking tray. Bake for 5 to 10 minutes or until the nuts are golden and crisp. Remove from the oven and allow to cool. Combine the sugar, salt, pepper and spices in a small bowl. Mix well. Heat a large frying pan. Add the almonds and pecans. Sprinkle the spice mixture over the nuts.
Cook the nuts, stirring over medium heat for 5 minutes or until they turn golden. The sugar will melt and coat the nuts. Shake the frying pan often to ensure even cooking. If the nuts stick together, separate them with a wooden spoon. When the nuts are cooked, remove them from heat. Spread on a lightly oiled baking tray to cool. Great for topping on a salad.
Smoked Tofu Pate
Perfect for parties, picnics and buffets.
- 4 tbsps hard vegetarian margarine
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 1/2 bunch watercress, roughly chopped
- 3/4 cup smoked tofu
- 1/2 cup cheddar cheese, grated
Melt the margarine and fry the onion and garlic until soft. Add the watercress and stir for 15 seconds until it becomes limp. Place in food processor with remaining ingredients. Process until smooth and leave to cool. Serve with crackers, bread, or stuffed in celery.
Parsnip Fritters
Serve with your favorite dip for a tasty snack.
- 1 cup all-purpose flour
- 2 tsps baking powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 egg
- 2/3 cup milk
- 1 tbsp melted butter
- 3-4 cooked parsnips, finely diced
- Oil for frying
Mix together the flour, baking powder, salt and pepper. Beat the egg and mix with the milk and melted butter. Stir this mixture into the dry ingredients. Stir in the parsnips. Divide the mixture into 16 fritters. Fry in oil until browned on both sides. Zucchini, corn, onions, or eggplant may also be used in place of parsnips.
Avocado Dip
Great served with rice cakes, crackers or baked tortilla chips.
- 2 ripe avocados
- 2-3 tsp lime juice
- 1/2 tsp tamari or soy sauce
- 1 tsp nutritional yeast
- 1/4 tsp each chili powder and garlic powder
- pinch pepper
- 2 tsp chopped green onions
- 2 tsp chopped fresh cilantro
Scoop avocado flesh into bowl and mash. Blend in remaining ingredients and adjust seasonings to taste.
Stuffed Tomatoes
- 4 large beefsteak tomatoes
- 4 tbsps cottage cheese (or cream cheese)
- 1 tsp ground cumin
- 1 green pepper, de-seeded and diced
- Salt and pepper
- 1/4 cup pumpkin seeds
Slice tops off tomatoes. Remove the seeds and drain upside down. Rub the cottage cheese through a strainer to achieve a smooth consistency, add a little milk if necessary. Stir in seasonings, and stuff the tomatoes with the mixture. Dry roast the pumpkin seeds in a frying pan until they are golden brown and sprinkle over the tomatoes. Chill until ready to serve.
Please the Non-Meateaters
If you¡¯re entertaining you¡¯ll want to have appetizers around to keep your guests happy. Additionally, it¡¯s important to prepare at least one vegetarian appetizer recipe to have available for those individuals that don¡¯t eat meat. Here¡¯s a quick and easy recipe:
- 1 loaf french bread (sliced into thin pices)
- 2 red bell peppers, sliced thinly
- 1/4-1/2 medium sized Vidalia onion, thinly sliced?
- 2 cloves garlic, minced
- 5 tablespoons basil
- Olive oil
- Salt & pepper
To begin, preheat the oven to 350 degrees. Then, toss the sliced red peppers and onions with olive oil and place in a pan. Allow to cook until they are tender. Next, place the slices of bread onto a baking sheet drizzle olive oil over them. Spread the minced garlic evenly on the bread slices. Finally, put the pan in the oven for 3 min, or until very lightly toasted. Remove the pan and place the onions and peppers over the slices. Sprinkle with basil and serve.
Sun-Dried Tomato Pesto
Great served with crackers or fresh bread.
- 1/2 cup sun-dried tomatoes
- 2/3 cup fresh basil leaves
- 1/2 cup pine nuts
- 1 clove garlic, chopped
- 1 tbsp lemon juice
- 1 tsp nutritional yeast
- 1/4 tsp salt pinch pepper
Soak tomatoes overnight in 1 cup cold water. In food processor, blend ingredients until smooth. If the mixture is too thick, add 1-2 tbsp water or tomato juice.
Make it Simple
Whipping up some vegetarian appetizers doesn¡¯t have to be a difficult task. Some times simplicity pays off. Try this fabulous and easy vegetarian appetizer recipe for tortilla roll ups that will please all of your guests (it¡¯s even hearty enough to appease the meateaters):
- 1 large tortilla
- Cream cheese (real or tofu-based)
- 1 can black sliced olives
- 1 jalapeno
To begin, lay the tortilla on a flat surface and spread half of the container of cream cheese over it. Next, open and drain the black olives and dice them into fine pieces. Sprinkle the olive bits evenly over the cream cheese. Then, finely chop the jalapeno and also sprinkle these bits over the cream cheese (but don¡¯t overdo it¡ªjalapenos are hot). Finally, roll up the tortilla and cut into slices (about an inch thick each). Inset tooth picks into the slices for easy handling. Chill until serving.
Hummus
Great for a dip, first course or snack!
- 1 cup cooked or canned chick peas
- 4 tbsps light tahini (sesame paste), or peanut butter
- juice of two lemons
- 6 tbsps olive oil
- 3-4 cloves garlic, crushed
- Salt to taste
Put all ingredients in food processor or blender and blend until smooth. If mixture is too thick, add a little water or liquid from the chick peas. Let stand for 1 hour. Serve with warm pita bread.
Dip Mix is Versatile
The beauty of dip mix is that it is versatile enough to make multiple dishes. The variations are endless so be creative and have fun. Here is a great dip recipe that¡¯s a proven crowd-pleaser:
- 1/2 cup Fantastic foods black bean dip mix
- Boiling water
- 1 cup coleslaw
- 1 cup shredded carrots
- 1 tomato, diced
- 1 cup crushed tortilla chips
- 2 tablespoons salsa
Add just enough of the water to the black beans to cause the mixture to equal a little more than ? cup. Stir the mixture ever so often for the next 10 minutes (add more water if it is too thick). Then, mix the coleslaw with tomato pieces and carrots on a big plate. Toss the chip crumbles on top followed by the beans and then the salsa. Mix it all together and serve.
Hummus is a Hit
Hummus is a popular Middle Eastern dish commonly enjoyed today. If you¡¯re planning on hosting a social event, hummus dip makes a simple and satisfying appetizer that you can lay out for your guests to enjoy all night long. If you¡¯re not in the business of preparing items such as these from scratch, pick up a box of easy hummus mix (available in original or Spinach Parmesan) and make it in a snap.
If you¡¯re going to serve hummus, you¡¯ll need something to dip into it. An easy fix is to take pitas (white or wheat) and cut them into dippable triangles. If you want to add even more flavor, drizzle some fresh minced garlic over the pitas and toast them in the oven for a few minutes before serving.
Chunky Bean Spread
- 1/2 medium green or red bell pepper, cut into 1-inch chunks
- 1/2 medium zucchini, cut into 1-inch chunks
- 1/3 cup pimiento-stuffed green olives
- 1 or 2 scallions, green part only
- coarsely chopped 16-ounce can pinto beans, drained and rinsed
- 1 tablespoon lemon juice
- 1/2 teaspoon chili powder, or more to taste
- 1/2 teaspoon ground cumin, or more to taste
- Fresh whole-grain or rye bread
Combine the bell pepper, zucchini, olives, and scallions in a food processor. Pulse on and off several times, until the pepper and zucchini are chopped into approximately 1/4-inch pieces. Add the beans, lemon juice, and seasonings, and pulse the food processor on and off until everything is evenly chopped, with a chunky texture.
Dip Into Your Dip Options
It¡¯s in every vegetarian hostess or host¡¯s best interest to have plenty of soup and dip mix on hand. Aside from making the obvious soups and dips that these mixes are designed to create, they also present a world of recipe opportunities. Each packet is chalked full of spices that can give extra kick to just about any recipe:
- Use to make a marinade for tofu
- Couple with oil and use to saut¨¦ veggies for a quick, flavorful meal
- Sprinkle on top of a vegetarian pizza before baking for an extra kick
- Spice up mashed potatoes or rice dishes
- Use to help create flavorful casseroles
If you get creative, your options are limitless!
Toasted Sunflower Seeds
A great anytime snack.
- 2 cups sunflower seeds
- 2 tbsp nutritional yeast
- 2 tsp tamari or soy sauce
Spread seeds evenly on baking sheet and bake in 350F oven for 10 to 12 minutes. Transfer seeds to large bowl, stir in other ingredients and toss to coat evenly. Let cool, transfer to an airtight container and store in refrigerator.