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From: Deborah (Recipes.vegsource.com)
Subject:         vegan appitizers
Date: April 25, 2012 at 8:35 pm PST

In Reply to: Need ideas for vegan appitizers posted by Cheryl on April 20, 2012 at 2:14 pm:

ASSORTED DIPS, PATES, SALSAS, & SALADS


Onion Dip

1/4 cup dried onion flakes
1 Tbs onion bouillon powder (or vegetable bouillon powder)
Sweetener to taste
Salt and pepper
1/2 cup sour cream substitute (Tofutti Sour Supreme)
1/4 - 1/2 cup whipped silken Tofu

Toast onion flakes in a dry frying pan over med-low heat
until light brown and fragrant. Cool.
Mix with bouillon powder.
Add to sour cream sub and Tofu, and mix well.
Add sweetener, salt and pepper to taste.
Chill until serving time.

Serve with crackers, breads, and raw veggies.


VARIATION:

Garlic Dip

Prepare Onion Dip, except omit onion flakes,
and substitute minced fresh garlic or minced dried garlic to taste.

----

Spinach Dip I

1 box frozen chopped spinach, thawed
1 box Knorr vegetable soup mix
1 & 1/2 cups sour cream substitute (Tofutti Sour Supreme)
1 cup vegan mayonnaise
1 can water chestnuts, drained and finely chopped
1 loaf sourdough or pumpernickel bread

Thaw spinach, squeeze out excess water.
Mix ingredients well.
Chill at least two hours.
Hollow out the loaf of bread to make a bowl.
Cube the removed part.
Serve dip in bread bowl,
with the reserved bread cubes for dipping.
Serve with additional bread cubes, crackers, veggie sticks, etc.

----

Spinach Dip II

1 container Tofutti Sour Cream (or 1/2 box silken Tofu)
1 container Tofutti Better Than Cream Cheese
1 box frozen chopped spinach, thawed
1 envelope onion soup mix
1/4 cup finely minced water chestnuts or jicama
1/4 cup finely chopped sweet onion

Thaw spinach, and squeeze out water.
In a large bowl, combine all ingredients.
Chill well.
Serve in a hollowed out loaf of bread, with pita triangles, crackers, or veggie
sticks.

----

Spinach Dip III

1 package frozen, chopped spinach, thawed and well drained
1 package Silken Tofu
1 package onion soup mix
1/2 cup vegan mayonnaise
1 - 3 cloves garlic, minced
1 cup minced water chestnuts, drained
1/4 cup scallions (green onions), chopped

Thaw spinach, and squeeze out as much water as possible.
Pat Tofu dry with paper towel.
Blend Tofu in food processor until smooth.
Add soup mix, mayonnaise, and garlic. Blend well.
Add spinach to processor, along with water chestnuts and green onions.
Pulse until chunky.
Refrigerate for 1 - 2 hours, or until ready to serve.
Serve with crackers or fresh vegetable slices or sticks.

----

Spinach Dip IV

2 pkgs frozen chopped spinach
2 cans artichoke hearts (chopped and strained)
1 onion, chopped
1/4 cup margarine or olive oil
1/2 teaspoon cayenne pepper
Salt/pepper/onion powder/garlic powder -- to taste
8 oz Better Than Cream Cheese or other veg cream cheeze
8 oz shredded veggie mozzarella cheese
4 oz silken Tofu, creamed
4 oz double-strength soymilk or Coffee Rich
4 oz grated soy Parmesan

cook spinach according to package. Drain, and set aside.
Saute` chopped onion in margarine until tender.
With beater, whip soymilk on medium speed, and gradually fold in cream cheeze,
until it forms a creamy mixture.
Mix all above ingredients EXCEPT the soy Parmesan, adding the salt, peppers,
onion and garlic powder to your taste preference.
Marinate in fridge for at least 2 hrs (the longer the better).
Top dip with the soy Parmesan.
Heat in the microwave for 3 - 5 minutes, just until hot.
Stir it around a bit.

Serve with tortilla chips.

----

Bean Dip I

1 lb green beans or lima beans
2 large onions, peeled and finely chopped
2 Tbs vegetable oil
1 tsp vegetarian "beef" bouillon powder
1 slice dark bread, toasted
1/4 box silken Tofu, cubed
1/4 lb Tofutti Better Than Cream Cheese
4 oz chopped pecans
1 tsp margarine
Salt to taste

Cook beans until tender. Drain.
Saute` onions in oil until golden.
Mix bouillon powder with onions, and set aside.
Put pecans, beans, margarine, toast, and Tofu in food processor,
and blend 2 - 3 minutes, until creamy.
Put creamed iingredients in a bowl, and mix with onions.
Refrigerate for 24 hours for best flavor.

----

Bean Dip II

1 lb green beans or lima beans
1/4 box silken Tofu, cubed
1/4 lb Tofutti Better Than Cream Cheese
2 medium onions, peeled and chopped
1 - 2 Tbs oil
1 Tbs nutritional yeast
Salt and pepper
1 tsp salt-free herb seasoning
1 tsp soy sauce (optional)

Cook beans until tender. Drain.
Grind beans and Tofu in food processor until creamy.
Saute` onions in oil until well-browned.
Mix beans, onion, nutritional yeast, and herbs.
Season with salt and pepper to taste.
Add soy sauce, if desired.

Serve with bread or crackers, or with salad.

----

Spinach Tofu Water Chestnut Dip

1 lb frozen, chopped spinach
1 package silken Tofu
1 package onion soup mix
1/2 cup vegan mayonnaise
1/4 cup Better Than Cream Cheese (optional)
1 - 3 cloves garlic, minced
1 cup minced water chestnuts, drained
1/4 cup scallions (green onions), chopped

Thaw spinach, and squeeze out as much water as possible.
Pat Tofu dry with paper towel.
Blend Tofu in food processor until smooth.
Add soup mix, mayonnaise, BTCC (optional), and garlic. Blend well.
Add spinach to processor, along with water chestnuts and scallions.
Pulse until chunky.
Refrigerate for 1 - 2 hours, or until ready to serve.
Serve with crackers or fresh vegetable slices or sticks.

----

Artichoke Dip

1 package silken Tofu
1 jar (6 oz) marinated artichoke hearts, drained
1/2 tsp lemon juice
1/4 tsp dried dill
1/4 cup soy Parmesan (optional)

In blender, puree Tofu until smooth.
Add remaining ingredients, and blend well.
Mixture should be fairly smooth, with small bits of artichoke.
Put into a small, greased loaf pan.
Bake at 350 F for about 10 - 15 minutes, or until bubbly.

Serve with assorted breads and crackers.


VARIATION: Add 1 cup steamed, chopped spinach.
Blend with rest of ingredients. Continue with recipe.

---

Carrot Corn Cheese Dip

2 medium carrots, peeled and very finely shredded
8 oz cream cheese (soy or dairy)
4 - 8 oz shredded cheddar (soy or dairy)
1/4 cup grated Parmesan (soy or dairy)
1/4 tsp crushed dried mixed herbs
1/2 cup cooked corn

Put all ingredients in food processor.
Process to a puree`.
Pack into a small, greased loaf pan.
Cover with foil.
Bake at 350 F until hot (20 - 30 minutes).

----

PETA's Mushroom-Walnut Pate`

1/4 cup water
3/4 lb sliced fresh mushrooms
1/2 medium onion, sliced
2 cloves garlic, minced
1/4 lb. firm tofu, mashed
1/2 cup walnuts
1/4 tsp salt
1/4 tsp black pepper
1 green bell pepper, cored and seeded
1/2 loaf of French bread

Heat the water in a medium skillet over medium heat.
Cook the mushrooms, onion, and garlic until soft, about 5 minutes.
Put the vegetables and tofu in a food processor or blender and puree until
smooth.
Add the walnuts, salt, and pepper and puree for another 5 minutes.
Chill the pate` thoroughly.

----

Millennium's Mushroom Walnut Pate`

1 red onion, sliced into thin crescents
2 tsp garlic, minced
2 quarts crimini/shiitake mushrooms, sliced
1 cup red wine
1 tsp salt
2 tsp fresh sage, coarsely chopped
1 tsp fresh thyme, coarsely chopped
2 tsp fresh rosemary, coarsely chopped
1 tp nutmeg
1/2 tsp black pepper
1 Tbs nutritional yeast
1 cup walnuts, toasted
1 Tbs tamari
2 tsp balsamic vinegar
2 & 1/2 cups water
2 tsp powdered agar

In a nonstick skillet over medium heat, braise the onions, garlic, and mushrooms
with the wine and salt.
Stir often until all the moisture has cooked off.
Remove from the heat and add all the seasonings, up through the nutritional
yeast, and stir well to incorporate.
Add the mushroom mixture to a blender or food processor with the walnuts,
tamari, vinegar, and 1 1/2 cups of the water. Blend until smooth.
Bring the remaining 1 cup of water to a boil in a small saucepan.
Whisk in the agar, turn the heat to low, and continue whisking until the agar is
thoroughly dissolved.
Add to the mushroom mixture and blend until incorporated.

Note: To see if the pate will set properly, place a tablespoon of the mixture in
the refrigerator for 10 minutes.
If the mixture does not set, add another teaspoon of agar.

Portion the pate into an 8-inch loaf pan or 2-quart mold.
Refrigerate for at least two hours.
Unmold and serve.

----

Bakon-Mushroom Pate`

1 cup canned mushrooms
1/4 cup veg bakon bits (Frontier or other)
1/4 cup TVP
1/4 cup hot 'beef' broth (water + veg 'beef' bouillon)
1/2 tsp onion powder
1 tsp nutritional yeast (opt)
1/4 tsp sugar or equivalent (opt)
Hot sauce (opt)

Soak TVP in hot broth for 10 minutes.
Put in food processor.
Add all other ingredients.
Process to pate` consistency.
Serve with crackers or bread,
or stuffed in celery, baby tomatoes, etc.

----

"Meaty" Pate`

8 oz sliced fresh mushrooms
1 Tbs oil (or as needed)
1/4 cup veg bakon bits (Frontier or other)
1/4 cup hot water
6 oz Gimme Lean Sausage Flavor, crumbled (or other veggie sausage)
1/4 cup water
2 tsp vegetarian 'ham' or 'beef' bouillon powder (Harvest Direct)
1/2 tsp onion powder
1/4 cup nutritional yeast
1/4 tsp sugar or equivalent
Few drops hot sauce (optional)

Soak bakon bits in hot water 10 minutes. Drain any unabsorbed water.
Saute` mushrooms in oil until lightly browned.
Add Gimme Lean, and saute` until beginning to brown.
Add drained bakon bits, and saute` until browned.
Put sauteed mixture and all other ingredients in food processor.
Process to pate` consistency.

Serve with crackers or bread.

----

Black Bean Salsa I

1 cup cooked black beans (homemade or canned)
1 ripe mango,peeled, pitted, and diced
1 red bell pepper, seeded and diced
1/4 cup diced sweet onion
2 tsp rice vinegar
1 Tbs lime juice
1 Tbs orange juice
1 jalapeno pepper, seeded and minced (or to taste)
Salt and black pepper

Mix all ingredients.
Taste, and adjust seasonings.
Chill.
Serve.

----

Black Bean Salsa II

1 cup cooked black beans, drained
2 Tbs diced sweet onion
1 mango or papaya, peeled and diced
1 Tbs fresh basil, chopped
1 red bell pepper, seeded and diced
1 or 2 hot peppers, seeded and minced (or to taste)
Salt to taste
Pinch of black pepper
2 tsp rice syrup or sugar
2 tsp lime juice
1 &1/2 tsp balsamic vinegar
1 tsp olive oil

Mix all ingredients.
Taste, and adjust seasonings.
Chill.
Serve.

----

Southwestern Black Bean Salad

1 cup cooked black beans, drained (homemade or canned)
1 red bell pepper, seeded and diced
1 green or yellow bell pepper, seeded and diced
1/2 sweet onion, peeled and sliced
1/4 lb firm regular Tofu
1 Tbs olive oil
2 tsp balsamic vinegar
1 Tbs lime juice
1 tsp sugar (optional)
1 - 2 jalapeno peppers, seeded and minced (or to taste)
1/4 cup chopped mango or peach (optional)
Salt and pepper to taste

Steam Tofu 10 minutes. Cool. Cut into thin strips.
In a large bowl, put beans, bell peppers, onion, and Tofu. Mix gently.
In another bowl, put olive oil, vinegar, lime juice, sugar, jalapenos, and
fruit. Mix well.
Pour dressing over vegetable mixture, and toss to mix.
Add salt and pepper to taste.
Chill, and serve.

----

Black Bean Pasta Salad

1 cup cooked black beans, drained (homemade or canned)
1 red bell pepper, seeded and diced
1 green or yellow bell pepper, seeded and diced
1 ripe tomato, diced
1/2 sweet onion, peeled and sliced
2 cups cooked pasta
1 Tbs olive oil
2 tsp balsamic vinegar
1 Tbs lime juice
1 tsp sugar (optional)
1 - 2 jalapeno peppers, seeded and minced (or to taste)
1/4 cup chopped mango or peach (optional)
2 Tbs chopped fresh cilantro
Salt and pepper to taste

In a large bowl, put beans, bell peppers, tomato, onion, and pasta. Mix gently.
In another bowl, put olive oil, vinegar, lime juice, sugar, jalapenos, and
fruit. Mix well.
Pour dressing over vegetable mixture, and toss to mix.
Add salt and pepper to taste, and sprinkle with cilantro.
Chill, and serve.


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