Archive for Appetizers
Roasted Chili and Black Bean Corn Tamales
Roasted Chili and Black Bean Corn Vegan Tamales Ingredients: Masa: 15 corn husks 1 1/4 cups corn tortilla flour 1/2 cup fine cornmeal 3/4 tsp. baking powder 1 tsp. salt 1 1/2 cups water 1/2 cup (use veggie stock for less fat and calories) olive oil Chili Filling 2 Anaheim chilies 1/2 white onion, chopped more »
Savory Roasted Red Potatoes
ROASTED RED POTATOES (serves 2) 3-4 small red potatoes, chopped into generous bite sizes 3 tbsp. olive oil 1/2 tsp. sea salt or regular salt 1/2 tsp. pepper 1/2 tsp. paprika Preheat oven to 425 degrees. In a small roasting pan, toss the potatoes with the oil and seasoning. Arrange potatoes in pan, for even more »
Vegan Ceviche
Vegan Ceviche Ingredients * 1 (14 ounce) can hearts of palm, cut in rings * 2 large tomatoes, diced (any color) * 1/2 small red onion, diced * 1/2 bunch fresh cilantro, chopped * 2 jalapenos, diced (or to taste) * 2 limes, juice of * 1 tablespoon olive oil * salt (to taste) * more »
Crispy Fried Tofu
Crispy Fried Tofu 1 block firm tofu 4 tablespoons (60 ml) soy sauce 2 tablespoons (30 ml) olive oil 1 clove garlic, crushed or mashed to a paste Canola, sunflower or some other kind of healthy vegetable oil for frying (but not olive oil) 6 tablespoons (90 ml) nutritional yeast flakes 4 tablespoons (60 ml) more »
Vegetarian Pâté en Croûte
Vegetarian Pâté en Croûte 1 onion, minced 2 Tbsp. margarine 6 cups minced mushrooms 4 garlic cloves, minced 2 Tbsp. fresh parsley, minced 2 Tbsp. fresh rosemary, minced 2 Tbsp. lemon juice 2 1/2 cups dried bread crumbs 1 pkg. frozen puff pastry sheets, thawed (check for ingredients – not all are vegan) • In more »
Vegan Chinese Scallion Pancakes
INGREDIENTS: * 4 cups flour * 1 1/2 cups cold water * 3 tbsp shortening (Earth Balance has a vegan one!) * 1/4 tsp salt * 2 large bunches green onions, sliced * oil for frying * soy sauce for dipping *vineger for dipping PREPARATION: Mix together the flour and water until a dough is more »
Nasu no Dengaku (eggplant and sweet miso sauce)
INGREDIENTS o 4 japanese eggplants o Oil for frying or grilling o Dengaku (sweet miso sauce) o 1/3 cup mild white miso o 2 T mirin o 3 T sugar or other sweetener METHOD Cut the eggplants in half lengthwise. Heat the oil to 375F/190C, or until the eggplants dropped in the hot oil first more »
Spinach Mushroom Quiche
Spinach Mushroom Quiche From 101 Cookbooks For the crust: 1/2 cup rolled oats 3 tbsps sesame seeds 1 cup whole wheat pastry flour or whole spelt flour 1/2 tsp baking powder 3/4 tsps sea salt 1/2 tsp freshly milled black pepper 1/3 cup unflavored soy milk or water 1/3 cup light sesame oil or pure more »
Stuffed Grape Leaves – Dolmas (Dolmathes or Dolmades)
1 (16-ounce) jar grape leaves, drained and rinsed* Rice Stuffing (see recipe below) 2 cups hot water 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice Lemon Wedges * To use fresh grape leaves: Grape leaves are best picked from grape vines in the Spring, while they are still tender. Select young whole, medium more »
Tempeh and Squash Patties
Nonstick cooking spray 1/2 cup onion, chopped 1/2 cup red bell pepper, chopped 1/2 jalapeno chili, seeded and minced 2 teaspoons minced garlic 8 ounces TSP or tempeh (follow package for specific instructions)* 1 1/2 cups cooked yellow squash, mashed 2 tablespoons no-sugar-added apricot preserves 1 cup dry breadcrumbs Salt and pepper to taste Spray more »
