Vegan Appetizers

[DmOrtega]

I've been looking through the old threads for vegan appetizers but am not finding anything. It's probably just me not focusing. Most everything has cheese or meat. Are there any decent vegan appetizers?

[cherylopal]

Hummus or tapenade with crudites, crackers, pretzels
nuts
olives
samosas
veggie spring rolls
hummus quesadillas with salsa (love these!!!)

I'll post more when I get home tonight!

love this recipe too-
Artichoke Dip with Olive and Potato
Eat, Drink and be Vegan
serves 5-6 (I've double this successfully.)

This artichoke dip steps away from traditional recipes because it uses cooked potato instead of cream cheese or mayonnaise to thicken the dip and add a creamy texture. The recipe also includes olives and fresh basil instead of the more traditional spinach. Serve hot with sliced breads or pita breads. (I used Penzey's dried basil soaked in some water once when I couldn't find fresh basil- worked fine and also it's great with celery sticks.)

1/2 cup packed cooked red or Yukon Gold potatoes, broken or chopped- see note
2 tablespoons freshly squeezed lemon juice
1 tablespoon apple cider vinegar
1 medium-large garlic clove, to your taste, quartered
3/4 teaspoon dry mustard
3/4 teaspoon sea salt
2 tablespoons nutritional yeast (I add usually closer to 1 1/2 T)
2-3 pinches freshly ground black pepper, to taste
1 cup plain non-dairy milk, soy milk is best for creamy thick texture
3 3 1/2 tablespoons olive oil
3 tablespoons fresh parsley leaves
1 can (14-oz) artichoke hearts, drained, rinsed, and liquid lightly squeezed out
1/4 cup packed fresh basil leaves
1/4 - 1/3 cup pitted Kalamata or black olives, or combination of both- Kalamata impart a stronger flavor
1/2 cup breadcrumbs (see note)
1/2 tablespoon olive oil
1-2 pinches sea salt, to taste

Preheat oven to 375F. In a food processor, combine potato, lemon juice, vinegar, garlic, mustard, 3/4 tsp salt, nutritional yeast, and pepper, and briefly pulse. Add about 1/4 cup milk and puree until very smooth. Then add remaining milk, 3-3 1/2 tablespoons oil, and parsley, and puree until smooth, scraping down sides of bowl as needed. Once dip is very smooth, add artichokes, basil, and olives, and pulse to lightly incorporate ingredients (retaining some chunky consistency.) Transfer to a medium-sized baking dish- I use a round 24-oz dish. (I used a small oval stone dish from Pampered Chef.) In a small bowl, combine breadcrumbs (DH insists on Panko), 1/2 tablespoons oil, and salt, then sprinkle evenly over dip. Bake uncovered for 25-30 minutes. Remove from oven and let cool for 5 minutes before serving.

notes
To cook the potatoes, I prefer to bake them whole, in advance. Compare to boiling, baked potatoes have more flavor and do not absorb any water. Plus, there is no fuss or clean up! I usually bake more potatoes than I need for a meal and refrigerate leftovers to use in this or other recipes.

Wheatfree option: Use kamut, spelt, or another wheat-free bread and process into crumbs using a food processor.

Before baking, the dip may appear somewhat loose, but it thickens as it cooks and will be just right for spreading on pitas or other breads. (Trust her- this is true!!)

[cherylopal]

this is good too!

white bean hummous with roasted garlic, sage, and pine nuts
rebar

2 15-oz cans cannellini or white kidney beans, drained and rinsed
2 garlic bulbs, roasted
5 tablespoons minced fresh sage
1/4 cup pine nuts, toasted
1 1/2 tsp salt
1/3 cup extra virgin olive oil

Squeeze or scoop the roasted garlic flesh from the skins. Mash all of the ingredients together in a bowl, or pulse in a food processor. Add stock or water to thin and season to taste.

Refrigerate for up to 3 days. Serve at room temperature drizzled with extra virgin olive oil and cracked pepper on top.

yields 4 cups

[DmOrtega]

I found this, upon further looking; http://greenlashesandfashion.blogspo...r-recipes.html

Although I love hummus and dips, I guess I'm looking for something that isn't a dip. The Galloping Horses, on this link, are definately on my list.

[DmOrtega]

cherylopal, your dips are calling to me. They are on my list. Everyone has gotta have a couple of dips, right.

[DmOrtega]

Look what just popped into my email - Broccoli Raab and White Bean Crescents

Someone suggested spinach as a substitute, which sounds good too.

http://www.vegetariantimes.com/recip...mpaign=vege151

[avariell]

I was at a restaurant recently where we were served Pumpkin Pinto Hummus. It was a delightful change from the usual hummus. I recreated it at home (loosely) as follows:

2 T toasted pepitas
1 can pinto beans, drained and rinsed
juice of 2 limes
3 T Pumpkin Seed Oil (may need more)
1 T water to help thin the mixture out
chipotle powder, salt and pepper to taste

Blend everything together and add chipotle powder to taste - I used at least 1 heaping Tablespoon. I am sure you could use canned chipotles in adobo too.

[heavy hedonist]

how 'bout baked cookie-cutter size rounds of firm polenta (use olive oil and no cheese)topped with a caper and tomato sauce, or salsa?
and mushrooms stuffed with sauteed garlic, ground nuts and bread crumbs seasoned with rosemary?
or french bread sliced, toasted and topped with roasted slices of pear and walnuts?
big dates slit and stuffed with almond, cashew or peanut butter, sprinkled with a little confectioner's sugar mixed with ground coriander?
marinated crisp evggies, like lightly cooked cauliflower, blanched carrot sticks and pepper strips? for that matter, a plate of quality gardiniera works...
mini-tostadas-- with refried black beans, fruit salsa and shredded carrot or lettuce? or you could stuff this mixture into mini-corn taco shells, or into soft tortillas, rolled and sliced spiral or diagonal. don't forget to mix in some cumin.
not to mention spring rolls-- Nigella has a version that i think is vegan, or easily made so.
hope some of these ideas are helpful.

[helios7]

Originally Posted by DmOrtega

Look what just popped into my email - Broccoli Raab and White Bean Crescents

Someone suggested spinach as a substitute, which sounds good too.

http://www.vegetariantimes.com/recip...mpaign=vege151

Ooh! That sounds really good! I may have to try those soon. I'm temporarily dairy-free, and starting to feel a lack of inspiration myself. And with Thanksgiving coming up, these might make a tasty appetizer to take to our family celebration. Because try as she might, my MIL cannot wrap her mind around what dairy free means. She kept offering me milk chocolate over the weekend, because typically I do love it. So I know my options will be limited.

If you do make them, please share a review! Thanks!

[amyvn]

Most of what I thought of were dips, too so I took a peek in my copy of Veganomicon to see what else is out there. This is a selection from what appealed to me , if there are any that sound interesting to you, let me know and I'll type them in. I haven't tried any of them, and there is also a wide selection of dips but I won't include them since there are so many good hummus/bean/tapenade options out there.

Amy

Spicy Tempeh Nori Rolls
Butternut Squash and Pumpkin Seed Rice Paper Rolls
Acorn Squash and Black Bean Empanadas (these are baked not fried)
Panko-Stuffed mushrooms
Chestnut-lentil Pate
Walnut-mushroom Pate

[oct2189]

With the right menu, dates stuffed w/ salted or smoked roasted almonds is really good.

[helios7]

Originally Posted by amyvn

Acorn Squash and Black Bean Empanadas (these are baked not fried)
Panko-Stuffed mushrooms

While not the intended audience, I'd love to see these! I'm considering putting that book on my Christmas list.

But no rush. I wouldn't be making them tomorrow!

[DmOrtega]

Originally Posted by helios7

While not the intended audience, I'd love to see these! I'm considering putting that book on my Christmas list.

I always feel that if I am interested in something others will also be interested. So, I asked the question but I want everyone to feel free to share.

[DmOrtega]

Originally Posted by amyvn

Butternut Squash and Pumpkin Seed Rice Paper Rolls
Panko-Stuffed mushrooms

Hmmmm .... these sound like they might be good.

[DmOrtega]

Originally Posted by oct2189

With the right menu, dates stuffed w/ salted or smoked roasted almonds is really good.

Good idea!

[DmOrtega]

Originally Posted by avariell

I was at a restaurant recently where we were served Pumpkin Pinto Hummus. It was a delightful change from the usual hummus.

Seems appropriate for the holidays. Thanks.

[amyvn]

These ladies are pretty wordy, so I'm going to try to cut down the directions a little and paraphrase. If anything isn't clear, please let me know.

Here are the two that you wanted, DMOrtega. I'll try to find time to type in the other one tomorrow, for helios.

Both of these sound great to me! The only thing I question is greasing a sheet with sesame oil, which sounds like it has a potential to burn in the oven and smell really bad.

Please let me know if you try these, I'd love to hear how they turn out!

Amy

Panko-stuffed Mushrooms
- Moskowicz and Romero, Veganomicon

Makes about 20
Time: 45 min

22 big mushrooms (sometimes called "stuffing mushrooms")
1 Tbsp peanut oil
3 cloves garlic
1 C finely sliced daikon
3 Tbsp mirin
1/2 tsp salt
1/2 tsp ground white pepper
1 1/2 C panko
1 Tbsp toasted sesame oil, plus extra for greasing pan and garnish
2-4 Tbsp water
1/2 C finely chopped scallions, plus extra for garnish
3 Tbsp toasted sesame seeds, or black sesame seeds

Preheat the ove to 350.

Remove the stems from the mushrooms, and use a small spoon to remove any remaining stem. Do not discard stems; chop them up small and set them aside. Chop any broken mushrooms along with the stems.

Heat the peanut oil in a large skillet over medium heat. Saute the chopped mushrooms for about 3 min, until some moisture has released. Add the daikon and cook for 5 more min, stirring often. Add the garlic and cook for a minute longer.

At this point, lots of moisture should have released from the mushrooms. Add the mirin, salt, and white pepper, and cook for about 2 min.

Turn off the heat and add the panko 1/2 C at a time, alternating with sesame oil and splashes of water (up to 4 Tbsp), until all of the crumbs are moist. The mixture should be crumbly but, when you press some between your fingers, it should hold together. Mix in the scallions and adjust salt to taste.

Grease a baking sheet with a little sesame oil. Stuff each mushroom and place on the sheet. To stuff them, place a little of the filling into the mushroom crevice and then add another tablespoon on top of that, pressing firmly to form a mound.

Bake for 20 min. To serve, sprinkle with sesame seeds and drizzle with a little sesame oil, if desired. Garnish with scallions.

Butternut Squash and Pumpkin Seeed Rice Paper Rolls
-Moskowicz and Romero, Veganomicon

Makes 12 rolls
1 hr 15 min

Rice noodles make the perfect canvas for velvety butternut squash, crunchy pumpkin seeds, and fresh herbs. Don't be intimidated by working with rice paper wrappers; it's easy once you get the hang of it, and rolling fresh spring rolls is a skill that will last a lifetime. Before you begin, you will want to lay a very clean, slightly damp kitchen towel (or a layer of paper towels) on your counter; rice paper wrappers can be slippery and the towel makes a great work surface. Rice paper wrappers can be found in the "ethnic" section of any well-stocked supermarket, at health food stores, or at an Asian grocery.

Rolls:
1 lb butternut squash, peeled, seeded, and cut into 1/4 in cubes
2-3 tsp olive oil
12 (8-inch) round rice paper wrappers
4 oz vermicelli rice noodles or rice sticks
1 c fresh cilantro, torn into bite-size pieces (Thai basil makes a nice variation)
1/3 C roasted, salted pumpkin seeds, coarsely chopped

Dipping Sauce
2 Tbsp soy sauce
3 Tbsp rice vinegar
1 Tbsp Asian hot chile oil (or more to taste)
2 tsp toasted sesame oil
2 Tbsp sugar

Prepare the squash:
Preheat the oven to 400. Place the butternut cubes on a baking sheet and rub them with oil; drizzle on another teaspoon if you need to . Arrange the cubes in a single layer and roast for 15 min. Stir and cook for 10 more min or until tender and slightly caramelized. Transfer to a plate to cool.

While the squash is cooking, prepare the noodles. Follow directions on package or: boil a large pot of water and then remove from heat. Add noodles and cook for 10 min, stirring occasionally. Drain in a colander and run under cold water. Set aside until ready to use.

To assemble:
Fill a large pie plate or bowl with very warm water; Place two rice paper wrappers in water at a time, completely submerged and let sit for a bout a minute, until softened.

Handle each wrapper gently as you place it on your work surface. Place about 1/4 C rice noodles in the lower third, leaving about 1 1/2 inches margin from the far edges on either side. Place a layer of squash above the noodles. Sprinkle with the cilantro and pumpkin seeds. To roll, snugly fold the left and right sides of the wrapper over the filling. Lift the botton of the wrapper over the filling and tuck it underneath the filling, then roll firmly but gently. Place the rolls seam side down on a plate and cut in half when ready to serve. Mix the dipping sauce ingredients together and stir vigorously to dissolve the sugar. Serve with the rolls.

[GoneHiking]

I absolutely love the Curried Black-Eyed Pea & Eggplant recipe posted by KathrynY from this board.

It's great served on pita chips or something similar.

[cherylopal]

Originally Posted by DmOrtega

cherylopal, your dips are calling to me. They are on my list. Everyone has gotta have a couple of dips, right.

I love that potato artichoke dip

here's a few more non-dip ideas

veggie satay
skewered mini veggies
stuffed minin zucchinis
bruschetta- top with tomato style topping or baba ghanouj
eggplant roll ups

let me know if you would like any of these recipes

[DmOrtega]

Thank you everyone!!! You have given me lots of creative and interesting vegan appetizer ideas. Now to make some decisions.

I'm printing this out for future reference because I just get stuck sometimes shifting my focus on things that aren't normally part of what I do.

Please feel free to use this thread to share any ideas that come your way.

[helios7]

Amyvn - thanks for the typing you did do. That butternut squash roll looks awesome too - I just didn't want to seem too greedy in asking for too many recipes!

I'm so going to have to get this book, I can tell.

[amyvn]

Here's the last one that helios asked for. Please let me know if you make these, they sound great.

Amy

Acorn Squash and Black Bean Empanadas
- Moskowitz and Romero, Veganomicon

Time: 2 hrs, 30 min (lots of it inactive)
Makes 12 empanadas

Pastry:
2 C all-purpose flour
1/4 C cornmeal
2 Tbsp sugar
1 tsp salt
1/2 tsp baking powder
1/2 C cold nonhydrogenated vegan shortening
1/2-3/4C very cold water
2 tsp apple cider vinegar

Filling:
1 acorn squash (about 1 1/2 lb)
2 Tbsp olive oil
1 average-size red onion, sliced into 1-in pieces
2 jalapenos, sliced thinly (seeds removed if you don't want these too hot)
2 tsp coriander seeds, smashed
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp salt
about 2 Tbsp water
1 C cooked black beans, drained and rinsed
2 Tbsp fresh lime or lemon juice
2 tsp maple syrup

Preheat the oven to 400.

Prepare the pastry:
Combine the flour, cornmeal, sugar, salt, and baking powder in a large mixing bowl. Add the shortening by the teaspoon, but you don't need to be precise. You just want to add it in small chunks. We add the shortening in three batches and then cut it into the flour with each addition. Cut in the shortening until the dough is crumbly and pebbly, as if you are making a piecrust.

Combine the vinegar with 1/2 C water. Add to the dough in 3 batches, gently mixing it in with a fork, until the dough holds together when pinched. If need be, add up to 1/4 C more water.

Gather the dough into a ball and knead very gently a few times until it holds together. Sprinkle a clean work surface with flour, then roll out the dough into a rectangle about 8 inches long a nd 5 inches wide.

Place baking parchment on a cutting board. Gently lift the dough onto it. Cover with plastic wrap and refrigerate at least an hour.

Meanwhile, roast the squash:
Cut it in half lengthwise and use a spoon to scoop out the seeds and stringy parts. Place face down on a greased baking sheet and bake for about 50 minutes, until it is easily pierced with a fork. When the squash is cooked, remove it from the oven and place on a plate, cut side up, to cool. Keep the oven at 400 if you are making the empanadas now. In the meantime, begin making the filling.

Preheat a large skillet over med-high heat. Saute the onions and jalapenos in the olive oil for 5-7 min, until softened. Meanwhile, peel the skin from the squash and cut into 3/4-inch chunks.

Add the coriander seeds and garlic to the pan and saute for a minute more. Add the cumin, salt, and a few splashes of water (about 2 Tbsp). Add the squash and cook for about 5 min, stirring often to coat. It's okay if the squash doesn't retain its shape perfectly. Add the black beans and heat through. If the mixture looks dry, add a few more splashes of water. Lastly, add the lemon juice and the maple syrup, and stir. Turn off the heat and prepare the dough.

Grease a baking sheet and set it aside. Now grab your dough from the fridge and remove the plastic wrap. Slide the dough off the cutting board, keeping the paper underneath it. Roll out the dough into a 9 x 12-inch rectangle. Trim the edges to make it an even rectangle. Slice the dough into 3-in squares.

Take a square and roll it out a bit more, to about 6 inches square. Arrange it so that a corner is pointing toward you. Place about 2 Tbsp of filling in the lower half of the dough, leaving about 1/2 inch of space at the bottom point. Fold over the dough so that it is in the shape of a triangle. You may need to pull it a little bit. Pinch together the seams with a fork or your fingertips and place on the baking sheet. Continue forming the rest of the empanadas.

Bake for 25-30 minutes, until golden brown. Serve warm!