Home arrow Posts Tagged ‘appetizers’

Onion Bhaji

Ingredients (use vegan versions): Bhaji: 1 x-large red onion 1 large carrot 1 big handful of fresh cilantro Batter: 4+ cups flour water 1 tablespoon salt, to taste oil for frying Directions: 1. Coarsely chop the onion (nice big, bite-sized pieces). 2. Scrub the carrot well, or peel it if you prefer, and then grate […]

Vegan Lettuce Wraps

These Vegan Lettuce Wraps would be great for appetizers at a casual Dinner. Or for a light meal after some yard work. They are yummy, but messy!

Miami Black Bean and Garlic Salsa

Ingredients (use vegan versions): 1 package black bean soup with spices – made per directions 6 hot pickled garlic cloves – diced 3 medium tomatoes – diced 1 handful of fresh cilantro – diced 2 Jalapeno peppers – diced 2 cups fresh or store purchased Pico de Gallo salsa – medium heat Directions: 1) Cook […]

Korean Vegetable Pancakes

Ingredients (use vegan versions): 1 cup of Korean “Buchim” pancake mix 1.5 cups of water miscellaneous chopped vegetables (onion, zucchini, scallions, mushrooms, etc.) extra virgin olive oil (or other light cooking oil) 1 tablespoon sesame oil sprinkle of sesame seeds 1/2 soy sauce Directions: This recipe is a lot like the “scallion pancake” appetizer that […]

Goof Proof Guacamole

Ingredients (use vegan versions): 1 large avacado 1/2 lemon or lime (or equivalent juice) 1/2 tomato or 1 small garden tomato (about 1/4 cup after its been diced fine) 1-2 cloves garlic salt, to taste crushed red pepper, to taste Directions: Slice avacado in half, remove pit, then scoop out all the flesh. Place on […]

Insalata Caprese with Tofu

Ingredients (use vegan versions): ripe tomatoes firm tofu fresh chopped bazil/dried o.k. extra virgin olive oil salt or salt substitute garlic powder chopped green onions (optional) Directions: This is my vegan version of the classic “Insalata Caprese”, which is made with fresh mozzarella instead of tofu. Cut whole tomatoes into approx. 1/4 to 1/2″ thick […]

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