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Appies & Snacks

APPIES & SNACKS

When is an appetizer a snack and a snack an appetizer? Appetizers are generally served as a first course before the main meal. Snacks are generally for between-meal noshing or when you’re having tea with friends or watching a movie. But then sometimes an appie can be eaten as a snack, and a snack can be eaten as an appie. I’m so confused . . . and that’s why they’re both here in one chapter!

APPIES

NANA’S PESTO PIN - WHEEL ROLLS

Sarah, here’s a submission for the new book. This is a veganized version of my grandma’s awesome pesto rolls and they work great as an appetizer. I love your books, by the way! (Duh...) – Naomi, Brooklyn, NY (Think cinnamon buns, only with pesto. Mmm. Yummy! Make sure you have a rolling pin and that you thaw out your dough at least 2 hours before you get need it. Or to make things even easier, buy tubes of ready-to-use puff pastry or crescent roll dough. Either way, you’re going to be hard-pressed not to eat these all before your guests arrive.)

cup pesto

vegan puff pastry dough, thawed

Preheat oven to 370°F (185°C). Roll out dough to a large rectangle approximately the size of a cookie sheet. Spread a thin layer of pesto evenly over dough. Roll up dough, and cut into rolls about inch thick. Place cut side down onto a baking sheet and bake for 10-12 minutes or until golden brown. Makes approx. 8-10 crescent rolls.

SHOOK ’N’ COOK BREADING

There is nothing in the world better than something that is breaded and fried. How about pickles? Tofu? Bananas? How about a chocolate bar? This wicked breading recipe makes anything taste good. Elvis would be proud.

1 cup cornflake-type cereal

cup flour

2 tsp salt

tsp ground black pepper

tsp paprika

tsp sugar

tsp garlic powder

tsp onion powder

tsp Cajun spice

In a food processor, blend all ingredients until coarse. Store in airtight container. Makes approx. 1 cups.

SHOOK ’N’ COOK PICKLES

If you don’t want to shake your pickle, you can always just roll it around on a shallow plate. We are talking about the same thing . . . right?

cup maple syrup

1 tbsp Dijon mustard

cup Shook ’N’ Cook breading

4 - 6 medium pickles

In a shallow dish, stir together the maple syrup and Dijon mustard. Set aside. In a medium bag, portion out cup of breading mixture. Slice pickles in half, lengthwise. Dip each pickle slice in Dijon sauce and then place in bag with breading mixture. Shake until well coated. In a medium saucepan on medium heat, sauté the pickles in oil until browned. Makes 8-12 pickle portions.

SHOOK ’N’ COOK ZUCCHINI

You can choose to dunk your zucchini in any type of salad dressing. Personally, I think the Caesar Salad Dressing works the best.

cup Caesar salad dressing

cup Shook ’N’ Cook breading

1 medium zucchini

In a shallow dish, portion out the salad dressing. Set aside. In a medium bag, portion out cup of breading mixture. Slice zucchinis into bite-sized wedges. Dip each zucchini slice in dressing and then place in bag with breading mixture. Shake until well coated. In a medium saucepan on medium heat, sauté the zucchini in oil until browned. Makes 8-12 zucchini sticks.

SHOOK ’N’ COOK TOFU

Tofu, BBQ sauce, and a frying pan. If this isn’t heaven . . . then where am I?

cup BBQ sauce

1 tsp Cajun spice

cup Shook ’N’ Cook breading

lb firm tofu

In a shallow dish, stir together the BBQ sauce and Cajun spice. Set aside. In a medium bag, portion out cup of breading mixture. Slice tofu into bite-sized wedges. Dip each tofu slice in sauce and then place in bag with breading mixture. Shake until well coated. In a medium saucepan on medium heat, sauté the tofu in oil until browned. Makes 6-8 tofu slices.

MELISSA’S STUFFED MUSHROOMS

Hey Sarah, I just joined the GoVegan.net forum and saw your post yesterday that you were coming out with a new book! I was whipping up something for a snack/dinner tonight, and I thought of you, since what I made was so fast and easy. I would be really honored if it makes the cut for the book! – Melissa, via the Internet

16 - 20 button mushrooms

2 garlic cloves

cup shallots, roughly chopped

1 small carrot, roughly chopped

1 slice of bread, roughly chopped

1 tbsp fresh parsley

tsp dried rosemary

tsp salt

tsp ground black pepper

tsp nutritional yeast flakes

3 tbsp vegan margarine

Preheat oven to 350°F (175°C). Remove mushrooms tems and set aside. Place mushroom caps in 8x8-inch baking dish set aside. In a food processor, blend the mushroom stems, garlic, shallots, carrots, bread, parsley, rosemary, salt, pepper, and nutritional yeast until coarse. In a large saucepan on medium-high heat, sauté the blended stuffing in margarine for 2-3 minutes. Remove from heat and allow to cool a little before spooning equal amounts of stuffing into mushroom caps. Bake for 15 minutes. Makes 16-20 mushroom caps.

STUFFED CHERRY TOMATOES WITH OLIVADA

For something different, you can also stuff the cherry tomatoes with the Fish-Friendly Tapenade or Edamame Hummus.

10 - 15 cherry tomatoes

cup Kalamata olives

1 garlic clove, minced

2 tbsp oil (e.g. flax, hemp, olive)

tsp ground black pepper

2 tsp fresh parsley, minced

Cut each tomato in half, lengthwise. Using a small spoon, remove seeds and juice from each tomato half. Set tomato halves aside. In a food processor, blend together the olives, garlic, oil, and pepper. Stuff each tomato half with olivada mixture and garnish top with parsley. Makes 20-30 tomatoes.

WOLFFIE’S MAGNIFICENT BAKED BEAN CHIP DIP

I was scared to test this recipe because of the baked beans . . . thank goodness I trust Wolffie’s recipes, cuz they are all so yummy. This dip is so terrific. I like to serve this with a big bowl of fresh corn tortilla chips. The dip won’t last long, so don’t worry about being rude – double dip if you have to. My gut can’t handle the raw onion, so I omit it from this recipe . . . it’s just as good, and it makes my tummy happy.

1 14-oz (398-ml) can vegan baked beans in tomato sauce, drained but not rinsed

small onion, chopped

1 tsp nutritional yeast flakes

tsp chili powder

tsp garlic powder

tsp salt

tsp cumin

tsp cayenne pepper

1 tsp red wine vinegar

1 tsp tamari

teaspoon liquid smoke

1 tbsp imitation “bacon” bits (optional)

In a food processor, combine all ingredients and blend until smooth. Makes approx. 1 cups.

MUSHROOM PÂTÉ

Conventional pâté is meat-based but veggie pâté is guilt-free and can be served with slices of pita, crackers, or bread. And it even makes a great sandwich filler.

1 cup vegetable stock

1 red onion, chopped

2 garlic cloves, roughly chopped

1 cup button mushrooms, roughly chopped

1 cup shitake mushrooms, roughly chopped

1 tsp ground sage

1 tsp dried rosemary

1 tsp ground nutmeg

tsp ground thyme

1 tsp salt

tsp ground black pepper

1 cup walnuts, toasted

1 tbsp tamari

2 tsp balsamic vinegar

1 tbsp ground flax seeds

1 slice of bread, roughly chopped

In a large saucepan on medium-high heat, bring the stock to a boil. Add the onions, garlic, mushrooms, sage, rosemary, nutmeg, thyme, salt, and pepper and simmer for 8-10 minutes or until liquid has been absorbed and evaporated. In a food processor, combine mushroom mixture with walnuts, tamari, balsamic vinegar, ground flax seeds, and bread and blend until smooth. Press evenly into an 8-inch loaf pan (or fancy serving dish with a 2-inch lip) and refrigerate for at least 2 hours before serving. Makes 1 loaf.

OH BABY ONION DIP

Oh baby . . . hurry up and kiss me before you smell my breath.

1 large onion, finely chopped

1 garlic clove, minced

1 tbsp olive oil

cup vegan “sour cream”

cup fresh parsley, finely chopped

tsp salt

tsp ground black pepper

In a large saucepan on medium heat, sauté the onions and garlic in the oil until onions are translucent. In a small bowl, stir together the onions, “sour cream,” parsley, salt, and pepper. Refrigerate for at least 1 hour before serving. Makes approx. 1 cups.

GILLIAN’S LENTIL DIP

My sister is making me do this . . . this is our favorite summer dip recipe. – Gillian, Toronto, ON (Serve this delicious dip with flatbread or crackers and try not to eat it all before the guests arrive.)

1 cup red lentils

1 cups water

2 tbsp olive oil

3 tbsp oil (e.g. flax, hemp, grapeseed)

cup lemon juice

1 - 2 garlic cloves

1 tsp ground cumin

tsp salt

In a medium pot, bring water and lentils to a boil. Reduce heat and simmer for 2-3 minutes. Remove from heat, cover, and let stand for 12-15 minutes. In a food processor, blend the lentils, oils, lemon juice, garlic, cumin, and salt until smooth. Makes approx. 2 cups.

EDAMAME HUMMUS

Ahhh. The ever popular vegan hummus . . . with a twist. Behold, the edamame!

cup frozen edamame beans, pre-shucked

2 cups spinach, tightly packed

2 - 3 garlic cloves

cup tahini

2 tbsp olive oil

2 tbsp oil (e.g. flax, hemp, grapeseed)

1 tbsp lemon juice

1 tbsp tamari

1 - 2 tsp Asian chili garlic sauce (or other hot sauce)

tsp salt

tsp ground black pepper

Steam edamame until bright green and thawed. In a food processor, combine the edamame and all other ingredients, and blend until smooth. Makes approx. 2 cups.

ROASTED RED PEPPER HUMMUS

Roasted red bell peppers can be found in the pickle aisle of your local grocery store. This hummus is great when served with pita bread or as a sandwich spread.

1 19-oz (540-ml) can chickpeas (garbanzo beans), drained and rinsed

cup tahini

3 garlic cloves

cup roasted red bell peppers, drained

2 tbsp balsamic vinegar

2 tbsp apple cider vinegar

tbsp tamari

cup oil (e.g. flax, olive, hemp)

1 tsp dried basil

1 tsp paprika

1 tsp salt

tsp dried oregano

In a food processor, combine all ingredients and blend until smooth. Makes approx. 2 cups.

BETTY’S SALSA

Sarah, here is a recipe that my roommate whips up for parties. It’s very good served with tortilla chips . . . party on down. – Wolffie, Davie, FL

1 small red onion, roughly chopped

1 4-oz (133-g) can diced green chilies (you decide heat)

cup fresh cilantro leaves

1 tsp celery seed

tsp salt

tsp ground black pepper

2 large tomatoes, seeds and juice removed

In a food processor, blend the onions, chilies, cilantro, celery seed, salt, and pepper until smooth. Add the seeded tomatoes and pulse until roughly chopped. Makes approx. 2 cups.

FISH - FRIENDLY TAPENADE

Traditionally, tapenade is a thick paste made from capers, anchovies, olives, seasonings, and sometimes small pieces of tuna . . . but fish are our friends, not food. So try this cruelty-free version spread over some nice crusty bread or crackers and enjoy.

1 cup Kalamata olives, pitted

cup capers, drained

4 - 6 sun-dried tomatoes

cup roasted red bell peppers, drained

1 tbsp oil (e.g. olive, flax, hemp)

tsp salt

tsp ground black pepper

In a food processor, blend together all ingredients and serve. Makes approx. 1 cup.

SNACKS

VESANTO’S CHOCO - CURRANT CRANBERRY SQUARES

Here’s a tasty recipe from the Food Allergy Survival Guide by V. Melina, J. Stepaniak, and D. Aronson. This book shows how adults and children can be well-nourished despite food sensitivities, and provides recipes that are entirely free of the major allergens: dairy products, eggs, gluten, tree nuts, peanuts, soy, yeast, fish, shellfish, and wheat. It clarifies links between diet and conditions such as arthritis, asthma, Attention Deficit Hyperactivity Disorder (ADHD), candida, depression, dermatitis, digestive disorders, fatigue, and headaches. These squares are an ideal combination of dried fruit, chocolate, and cereal that you can stir together in minutes. Vesanto Melina is one of my all-time favorite people; her books are so helpful and chock full of information. Due to my chocolate intolerance, I made this recipe with cup of carob and it turned out perfectly. This recipe also appears in the desserts chapter.

cup maple syrup or rice syrup

cup seed or nut butter (e.g., tahini, almond butter)

2 squares (2.5-oz) semisweet baking chocolate

cup dried currants

cup cranberries

1 cups puffed rice-type cereal

1 cups flakes-type cereal

Lightly oil a 4x9-inch loaf pan. Set aside. In a large pot, stir together the syrup, nut butter, and chocolate on medium-low heat until melted; stir often to prevent burning. Once evenly melted and mixed, remove from heat and add the currants, cranberries and cereals; mix together until well coated. With damp hands, press mixture firmly and evenly into loaf pan and refrigerate for at least 30 minutes to set. Makes 8 squares.

FRUIT DIPPING SAUCE

This sauce is great for dipping sliced apples or orange wedges or for pouring over your fruit salad. I promise that if you try it, you’ll never be sad, you’ll grow taller, be stronger, be smarter and . . . um . . . rich! OK, maybe I’m fibbing a little, but this dip is wicked awesome.

1 12-oz (300-g) pkg soft or silken tofu

cup maple syrup

tsp ground cinnamon

In a food processor, combine all ingredients and blend until smooth. Makes approx. 1 cups.

DANICA’S POPCORN BALLS

My forbidden popcorn recipe, stolen from my mom. But hey . . . it’s still good! And seriously, don’t forget to dip your hands in cold water when shaping the balls; it makes all the difference in the world. This recipe is a little messy but keep in mind, messy is good. Just don’t get any in your hair. Trust me. – Danica, Victoria, BC (I like to use an air popper to make my popcorn, but do your popcorn the way you like it best. You may find that the sauce outweighs the amount of popcorn you have, so add more popcorn if it seems too wet. Danica, is the piercer at The TattooZoo.net, and when we’re not talking about MAC makeup, boys, psycho ex-friends, and lip-gloss . . . we’re talking about food. I loves her. She’s my Skull-Sista. Ahh ha, Danica – your recipe is about balls.)

cup popcorn kernels (approx. 8 cups when popped)

cup packed sugar

cup vegan margarine

cup dark corn syrup

teaspoon salt

- cup extra goodies (e.g. carob chips, hemp seeds, peanuts) (optional)

Pop popcorn and place in a large bowl and set aside. Lay a sheet of wax paper on a large plate or cookie sheet. Set aside. In a medium saucepan, bring the sugar, margarine, corn syrup, and salt to a boil. Reduce heat and simmer for 2 minutes. Pour sauce over popcorn and stir quickly with a wooden spoon, until well incorporated. Set aside a few minutes and allow to cool enough to be handled. Dip your hands in cold water and roll into balls out of handfuls of popcorn mixture. Press balls tightly together and place on to wax paper. Refrigerate for at least 30 minutes before serving. Makes 20-24 balls.

MARSHMALLOW POPCORN BALLS

Mmm, mmm, marshmallows! For extra “hoo-haa,” add a teaspoon of mint extract.

cup popcorn kernels (approx. 8 cups when popped)

6 - 8 (8-oz) vegan marshmallows

2 tbsp vegan margarine

cup extra goodies (e.g. carob chips, candy, hemp seeds, peanuts) (optional)

Pop popcorn and place in a large bowl and set aside. Lay a sheet of wax paper on a large plate or cookie sheet. Set aside. In a medium saucepan on medium heat, melt the marshmallows and margarine, stirring constantly. Pour sauce over popcorn, add extra goodies, and stir quickly with a wooden spoon, until well incorporated. Set aside a few minutes and allow to cool enough to be handled. Dip your hands in cold water and roll into balls out of handfuls of popcorn mixture. Press balls tightly together and place on wax paper. Refrigerate for at least 30 minutes before serving. Makes 20-24 balls.

SPICY CORN CHIP POPCORN

This is a great snack for when you’re sitting around with your girlfriends watching “America’s Next Top Model” and reveling in the fact that you can eat without guilt and that you don’t have an eating disorder.

cup popcorn kernels (approx. 8 cups when popped)

4 cups corn chips

2 tbsp vegan margarine

1 tbsp Asian chili garlic sauce (or other hot sauce)

tsp celery seed

tsp salt

Pop popcorn and place into a large bowl with the corn chips. Set aside. In a small saucepan, melt the margarine until liquefied. Stir in the chili sauce, celery seed, and salt. Spoon evenly over popcorn, tossing until well incorporated. Makes approx. 12 cups.

CAJUN POPCORN

Oh, wicked corn. Why do you hurt my belly so? I eat you anyway. I have no will power.

cup popcorn kernels (approx. 8 cups when popped)

2 tbsp vegan margarine

- 1 tsp Cajun spice

1 tsp lime juice

Pop popcorn and place into a large bowl. Set aside. In a small saucepan, melt the margarine until liquefied. Stir in the Cajun spice and lime juice. Spoon evenly over popcorn, tossing until well incorporated. Makes approx. 8 cups.

BBQ POPCORN

I have this jar of BBQ sauce in my fridge that I don’t use very often. One day – one very PMS-y day – I decided to add it to my PMS popcorn and wow! What a treat!

cup popcorn kernels (approx. 8 cups when popped)

1 cup mini pretzels

2 tbsp vegan margarine

1 tbsp BBQ sauce (or other marinade)

tsp garlic powder

tsp salt

tsp ground black pepper

Pop popcorn and place into a large bowl with the pretzels. Set aside. In a small saucepan, melt the margarine until liquefied. Stir in the BBQ sauce, garlic powder, salt, and pepper. Spoon evenly over popcorn, tossing until well incorporated. Makes approx. 9 cups.

HOT NUTS

Hot nuts! Get your hot nuts here!

2 tbsp vegan margarine

2 garlic cloves, minced

2 - 3 tsp Asian chili garlic sauce (or hot sauce of your choice)

tsp salt

3 cups assorted raw nuts (e.g. pecans, almonds, walnuts)

Preheat oven to 250°F (120°C). In a medium saucepan on medium heat, sauté the margarine and garlic together until garlic starts to soften. Turn off heat, stir in chili sauce, salt, and nuts; toss until well coated. Spread evenly on cookie sheet and bake for 1 hour, stirring every 15 minutes. Makes approx. 3 cups.

SPICED NUTS

Roasting brings out nuts natural flavors but unlike raw nuts, roasted nuts will not keep as long, so consume them within a few months of roasting.

3 cups assorted raw nuts (e.g. pecans, walnuts, almonds)

2 tbsp olive oil

tsp ground cumin

tsp cayenne pepper

tsp thyme

tsp nutmeg

1 tsp salt

tsp ground black pepper

Pre-heat oven to 350°F (175°C).In a medium bowl, toss together all the ingredients. Spread evenly over cookie sheet and bake for 20 minutes, stirring every 10 minutes. Makes approx. 3 cups.

CAROB - COVERED MINI - PRETZELS

You can use chocolate chips instead of carob, but I’m allergic to chocolate (sob), so there you go. If you don’t have a double boiler, just place a small pot in a larger pot containing water.

cup carob chips

1 tbsp “milk”

2 cups mini-pretzels, salted

Line 2 cookie sheets with wax paper. In a small double boiler, melt the carob chips and “milk” on medium heat, stirring until smooth and creamy. Dip half or all of the pretzel in carob sauce and lay on cookie sheet. Repeat until done. Place cookie sheets into refrigerator and allow carob to set. Makes approx. 70 mini-pretzels.