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Appetizers

Eight Layer Fiesta Dip
2 avocados, and diced
2 Tbsp. lemon juice
1/8 tsp. salt
1 recipe Black Bean Dip
1 cup Cilantro Tofu Sour Cream
1 cup Sunshine Salsa
1 cup vegan shredded cheddar
1 - 4 oz. can diced green chilies
1/2 cup black olives, sliced
1/2 cup green onion, thinly sliced
tortilla chips
In a small glass bowl, combine the avocados, lemon juice, and salt, mash until smooth with a fork, and set aside. On a large platter, baking pan, or bowl, place the Black Bean Dip and spread to a smooth and even layer. Evenly spread the mashed avocados over the bean dip, followed by the Cilantro-Tofu Cream and Sunshine Salsa, and then sprinkle the remaining ingredients over the top. Cover & chill for several hours. Serve with tortilla chips.
Serves 10-12

Cilantro Tofu Sour Cream
 12 oz tofu, firm
1/4 cup freshly chopped cilantro
1/3 cup soy milk
3 Tbsp. lemon juice
1 Tbsp. nutritional yeast
1/2 tsp. salt

In a food processor, blend all of the ingredients until smooth. Transfer mixture to a glass bowl. Cover and chill for 1 hour.  Serve just as you would use sour cream.
Yield: 2 1/2 cups

Black Bean Dip 
1/3 cup green onion, thinly sliced
1 tsp. garlic, minced
1 Tbsp. olive oil
1 tsp. cumin
1 - 15 oz. can black beans, drained and rinsed
1/2 cup water
1/4 cup freshly chopped cilantro
2 Tbsp. lime juice
1 tsp. chipotle chilies juice or puree
1/2 tsp. salt 
In a small skillet, sauté the green onions and garlic in olive oil for 3-4 minutes or until softened. Add the cumin, sauté for additional minute or until fragrant, remove from heat, and set aside. In a food processor, blend the green onion mixture and the remaining ingredients until smooth. Taste and adjust seasonings as needed, you can also add more chipotle puree if you like spicy flavors. Serve with tortilla chips, crackers, or veggies.
Yield: 2 Cups

Sunshine Salsa
2 cups Roma tomatoes, deseeded and diced
1 cup yellow tomatoes, deseeded and diced
1/2 cup green pepper, fine diced
1/2 cup orange pepper, fine diced
1/2 cup red onion, fine diced
1/3 cup green onion, thinly sliced
1/4 cup freshly chopped cilantro
2 Tbsp. freshly chopped parsley
1 green chili, minced
1 jalapeno, minced
1 Tbsp. garlic, minced
2 Tbsp. lime juice
1 tsp. salt
1/2 tsp. pepper
In a glass bowl, combine all of the ingredients, and toss well to combine. Cover and chill for 1 hour to allow the flavors to blend. Mix again before serving.
Yield: 4 Cups
Tomato Bruschetta
¾ cup olive oil, plus more for brushing
4 garlic cloves, minced
2 ½ cups fresh tomatoes, fine chopped
¼ cup fresh chopped basil
½ cup vegan parmesan cheese
Salt, to taste
1 French baguette, cut into1/2" thick slices
Heat the broiler and warm 3/4 cup of olive oil in a large skillet over medium heat.
Add the garlic and stir until the garlic starts to brown—about 3 minutes. Add the tomatoes and cook over medium-low heat, stirring, until the liquid has evaporated (about 10 minutes). Add basil season with salt and keep warm.  Brush both sides of each slice of bread with olive oil and place on a baking sheet. Sprinkle with salt, top each slice with the tomato mixture, top with vegan cheese and broil for 3 or 4 minutes.

Stuffed Mushrooms
2 Tbsp. olive oil
8 large flat mushrooms
1 chopped onion
1 crushed garlic clove
1/4 cup rolled oats
8oz. chopped tomatoes with herbs
salt and pepper sauce to taste
1/4 cup diced pecans or pine nuts
1/2 cup soy parmesan
Preheat the oven to 375°F.  Use a small amount of oil to grease a shallow baking dish large enough to hold a single layer of the mushroom caps and set aside.  Remove the mushroom stalks and set the caps aside.  Sauté the onion, garlic, and chopped mushroom stalks in the oil until lightly browned.  Stir in oats and sauté for one minute. Add the tomatoes, salt and pepper sauce.
Arrange the caps with the hole side up in the prepared baking dish. Divide the stuffing mixture between them and then top with the nuts and soy cheese.
Bake for about 20 minutes, until browning on top.

Makes 8 Servings

 

Mushroom-Walnut Pâté
1/4 cup water
3/4 lb. sliced fresh mushrooms
1/2 medium onion, diced
2 cloves garlic, minced
1/4 lb. firm tofu, mashed
1/2 cup walnuts
1/2 tsp. salt
1/4 tsp. red pepper
1 green bell pepper, cored and seeded
1/2 loaf of French bread
Heat the water in a medium skillet over medium heat, then cook the mushrooms, onion, and garlic until soft, about 5 minutes.  Put the vegetables and tofu in a food processor and purée until smooth. Add the walnuts, salt, and pepper and purée for another 5 minutes. Chill the pâté thoroughly. Slice the bell pepper into rings.  Slices French bread and top with the pepper rings, then fill the rings with the pâté.

Makes 6 to 8 servings

Sautéed Mushrooms
2 Tbsp. extra virgin olive oil
2 cups button mushrooms
Salt, to taste
A few drops of lemon juice
 Pinch of garlic paste
1 tsp. parsley, chopped
Heat the oil in a shallow pan. Sauté the mushrooms for about 4 to 5 minutes or until browned.
Add all the ingredients together and sauté for another minute and serve hot.

'Crabless' Cakes
1 block firm tofu
1/4 green pepper, finely chopped
1/4 red pepper, finely chopped
1/2 red onion, finely chopped
2 medium carrots, grated
2 celery stalks, fine diced
1/2 cup dried cornbread crumbs
1/2 cup vegan mayonnaise
3 Tbsp. Dijon mustard
2 Tbsp. dill
1 Tbsp. dried basil
2 Tbsp. Cajun seasoning
1 tsp. white pepper
Salt, to taste
Japanese panko bread crumbs for coating the cakes
Oil for frying
Crumble the tofu into a mixing bowl.  Add all the ingredients, except for the panko and oil, and stir together well.  If the mixture is too wet, add cornbread crumbs. If it’s too dry, add a little more vegan mayonnaise.  Using your hands, roll about 1/4 cup of the mixture at a time into balls, then roll in the panko until coated. Flatten into cakes.  Heat the oil in a large iron skillet until hot. Fry the cakes until golden brown.

Makes 3 servings

Spicy Sweet-Potato Fries
4medium sweet potato
3 Tbsp. olive oil
2 tsp. chili powder
2 tsp. salt
2 tsp. pepper
1 tsp. dry oregano
1 tsp. dry mustard
1 tsp. paprika
Preheat the oven to 425°F.  Wash, scrub, dry, and cut sweet potatoes into 1/2-inch fries.  Combine all the ingredients on a large baking sheet and toss well to coat all fries evenly.   Bake for 25 to 30 minutes, tossing every 10 minutes.  Many serve this with maple syrup for dipping.

Makes 5 cups
Tofu-Walnut 'Meatballs'
2 cups extra fine chopped walnuts
1 chopped onion
1 shredded carrot
1 chopped green pepper
4 cloves chopped garlic
Olive oil
12 oz. soft tofu
1 tsp. Sesame oil
1 tsp. Mustard
1 tsp. Oregano
1 tsp. Basil
2 cups bread crumbs
Salt and pepper to taste
Sauté walnuts, onion, carrot, pepper, and garlic in olive oil.  In a large bowl, mix mashed soft tofu with sesame oil, mustard, oregano, and basil.  Add sautéed items and mix well. Add enough bread crumbs to make a moldable mixture. Shape into balls and sauté.

Makes 4-6 servings

Tuscan Stuffed Portobello
1 onion, diced
1/4 red pepper, diced
1 celery stalk
2 tsp. basil
2 tsp. thyme
Salt and fresh pepper, to taste
2 tsp. paprika
Extra virgin olive oil for sautéing
2 slices vegan buttered toast, cut into crumbs
6 portobellos, washed and de-stemmed
Vegan Parmesan cheese for garnish
Set aside the toast, mushrooms, and cheese. Sauté all the other ingredients until the onions are transparent.  Mix with the bread to create a stuffing and set aside.  Place the mushrooms, gill side up, on an oiled baking sheet and fill with the stuffing.  Bake at 350°F for 25 to 30 minutes, or until the mushrooms are tender.  Top with the vegan Parmesan and enjoy!

Makes 4 to 6 servings

Faux Fish Cakes
1 lb. extra-firm tofu
2 cups cooked brown rice
1 small onion, minced
6 Tbsp. nutritional yeast flakes
2 Tbsp. minced celery
2 Tbsp. soy sauce
1 Tbsp. lemon juice
1 Tbsp. sea salt
1/2 tsp. dry mustard
1/2 tsp. dill weed
1/4 tsp. white pepper
¼ tsp ground celery seed
1/4 cup unbleached all-purpose flour
 Mix the tofu, rice, onion, yeast and celery in a large bowl. Process the remaining ingredients, except for the flour, in a food processor until well blended. Add to mixtures together, along with the flour and hand mix well. Form into 4-oz. patties and broil or pan fry for about 4 minutes on each side.

Makes 8 servings

Oven Fries
6 potatoes cut into 1/4-inch-thick slices
2 Tbsp. olive oil
Garlic powder, to taste
Ground sage, to taste
Paprika, to taste
Salt and pepper sprinkle
Preheat the oven to 475°F.  Place the potato slices on a cookie sheet and drizzle with the olive oil.  Sprinkle with garlic powder, ground sage, and paprika; and mix with your hands until all the potatoes are coated.  Bake for 10 minutes, then turn the fries over and bake another 10 minutes.

Makes 4 to 6 servings

New England Tofu Cakes

For the Cakes:
1/2 cup finely diced onions
2 tsp. minced garlic
2 lbs. firm tofu, crumbled
1 1/2 Tbsp. cornstarch
1/4 cup nutritional yeast
1/8 cup apple cider
1/4 cup finely diced carrots
1 Tbsp. salt
1/2 tsp. ground white pepper
Juice of 1 lime

Sauté the onions and carrots until soft, about 3 to 5 minutes.  Add the garlic and sauté 1 minute longer. Let cool completely.  Add the remaining ingredients, mixing well. Let cool in the refrigerator for 30 minutes.

For the Old Bay Dredge
1 1/2 cups finely ground breadcrumbs
3 Tbsp. seafood seasoning
1 Tbsp. salt
1 1/2 cups all purpose flour
1 1/2 cups soy milk
olive oil for frying
Mix the breadcrumbs, seasoning, and salt in a bowl and set aside. Using the tofu mixture, form small (approximately 2 oz.) cakes either by hand or with a scoop. Dredge in flour and coat with soy milk, then dredge in the seasoned breadcrumbs, coating well. Refrigerate for 30 minutes, until set.  Put enough canola oil in a sauté pan to reach the middle of each cake and sauté over medium-high heat until browned on both sides and heated completely through. Serve with tartar or cocktail dipping sauce.

Makes 6 to 8 servings

 

Love Cakes
2 15-oz. cans cooked black beans
2 Tbsp. olive oil
2 Tbsp. diced yellow onion
2 garlic cloves, diced
1 tsp. ground cumin
1 tsp. kosher salt
1-4 cups masa de harina (a traditional Spanish “dough flour”)
Tomatillo salsa for garnish
Slivered red onions for garnish
Rinse and drain the black beans in a colander. Heat 1 Tbsp. of the olive oil over medium heat in a sauté pan.  Cook the onion, garlic, cumin, and salt until the onions are tender. Combine the beans and the sautéed onion mixture in a medium bowl and mash with a potato masher. Slowly add the masa de harina and continue mashing to form dough.  Divide into 12 balls and form into little cakes.  Place a large nonstick sauté pan over medium heat. Add the remaining olive oil and sauté the Love Cakes for approximately 5 to 7 minutes on each side, or until dark brown and crisp.  Garnish with the salsa and the red onions.

Makes 6 servings

Mushrooms Rockefeller
4 Tbsp. olive oil

1 tsp. minced garlic
2 Tbsp. minced white onion
6 baby Portobello or large button mushrooms, cleaned, & stemmed
1/4 cup frozen spinach, thawed
1 tsp. lemon juice
1/2 tsp. lemon zest
1 1/2 Tbsp. pimiento
Salt and pepper, to taste
Lightly grease an 8x10-inch pan. Preheat the oven to 375°F.  In a skillet over medium heat, heat the olive oil. Sauté the onion, garlic and mushrooms until soft. Remove mushrooms and add the spinach, lemon juice and zest, and pimiento and cook for another 2 minutes. Remove from the heat.  Stuff the mushrooms with the spinach filling and bake for 15 minutes, or until the mushrooms are cooked.

Garlic-Potato Crostini
Creamy mashed potatoes top garlic bread in this simple and delicious appetizer.
4 medium yellow potatoes, peeled and cubed
1 Tbsp. vegan margarine, plus more for buttering the bread
2 Tbsp. vegan cream cheese
4 marinated artichoke hearts, minced
1-2 Tbsp. soy Parmesan cheese
1/2 cup grated vegan Monterey Jack cheese
1 onion, fine minced
3 Tbsp. fresh chives, minced
1 tsp. salt
1/8 tsp. pepper
1 French baguette, cut into 1/4-inch slices
Garlic salt, to taste
Paprika, garnish
Boil the potatoes until tender, about 20 minutes.  Drain and while still hot, add the vegan margarine, nondairy cream cheese, and artichoke hearts. Mash until smooth.  Transfer to a container and refrigerate until cool.  Add the cheeses, onion, chives, salt, and pepper to the potatoes and mix well. Set aside.  Spread one side of each baguette slice with a thin layer of vegan margarine.  Sprinkle with the garlic salt.  Spread a heaping spoonful of the potato mixture on the opposite side of the slice and place it, potato-side-up, on a baking sheet.  Repeat with all slices. Sprinkle a bit of the paprika on each slice.  Bake at 400°F until crispy, about 10 minutes.

Makes 6 servings

Avocado & Mango Salsa
1 ripe mango, peeled and diced
1 ripe avocado, peeled and diced
 1 Tbsp lime juice
2 Tbsp. walnut oil or other oil of choice
1/4 tsp. kosher salt
1/2 cayenne pepper, seeded and minced
2 Tbsp. cilantro, finely chopped
3 Tbsp. red onion, minced

 Gently toss all the ingredients together and set aside.

Grilled Cajun Portobello With Avocado Crème
This can be used for an appetizer, entrée or for a Portobello Burger

For the Portobello Fillets:

2 Tbsp. hickory smoked salt smoked 
2 Tbsp. paprika
2 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried oregano leaves
1 Tbsp. thyme
4 portobello mushrooms, cleaned
4 Tbsp. olive oil
Combine the spices in a dish to making a Cajun rub. Lightly coat the mushrooms first with the olive oil and then with the rub.  Grill each side until cooked through.


For the Avocado Crème:

2 ripe avocados, peeled and pitted
1/4 cup vegan mayonnaise
Juice of 1 lime
Salt and pepper, to taste

Combine ingredients in a blender until smooth.  Add a little soy milk to make thinner if desired

Makes 4 servings