Appetizers Archives - Page 3 of 9

Baked Truffle Polenta Fries

June 5, 2012 by epicureanvegan

This is a first for me. I’ve never eaten polenta at home, but I’ve ordered it in restaurants. I decided to try making polenta fries, but the easy way . . .

Ancient Harvest

This is certainly an ideal way to make fries: crack open a polenta log, slice, season, and bake!

INGREDIENTS:
1 tube of polenta
1/8 C olive oil
2 Tbs truffle oil
Salt and pepper, to taste

DIRECTIONS:
Preheat oven to 450. Combine the two oils in a small dish. Line a baking sheet with foil and brush the foil with some of the oil mixture. Slice the polenta into 1/2″ slices.

Then cut each slice into thirds.

Place the slices on the prepared baking sheet and brush with the oil mixture; season with salt and pepper.

Bake for 30-40 minutes, turning once halfway through. Enjoy!

Baked Truffle Polenta Fries

Author: Epicurean Vegan

Ingredients

1 tube of polenta
⅛ C olive oil
2 Tbs truffle oil
Salt and pepper, to taste

Directions

Preheat oven to 450. Combine the two oils in a small dish. Line a baking sheet with foil and brush the foil with some of the oil mixture. Slice the polenta into ½" slices.
Then cut each slice into thirds.
Place the slices on the prepared baking sheet and brush with the oil mixture; season with salt and pepper.
Bake for 30-40 minutes, turning once halfway through. Enjoy!

The Seventh Grader is on a school hiking trip this week, so it gave me an opportunity to make some homemade trail mix that has everything he likes; nothing gets picked over. I also used butter-flavored olive oil that a friend gave me (it’s dairy-free) and works perfectly for trail mix. The subtle buttery taste is amazing. (It works great on pasta, too). Mine is from Rocky Mountain Olive Oil Company in Fort Collins. After the family had some of the mix, I got, “This is all you made?” I’ll be making another batch today.

INGREDIENTS:
3/4 C almonds, raw and unsalted
3/4 C walnuts, raw and unsalted
1/2 C pumpkin seeds (with the shell), unsalted
1/2 C dried papaya, cut into chunks
1/4 C chocolate chips
Butter-flavored olive oil
1/2 to 1 tsp salt

DIRECTIONS:
Preheat oven to 350. Line a baking sheet with foil and spray with a little cooking spray. In a medium bowl, combine the nuts. Drizzle with the olive oil—just enough to lightly coat the nuts. Do the same with the salt. Mix well. Layer onto the baking sheet.

Bake for 15 minutes, turning once halfway through. Since most ovens tend to run different, check often—don’t let the nuts burn.

Let cool for just a minute or two and combine the nuts and papaya in a bowl.

Once the mix has cooled completely, stir in the chocolate chips. Store in an airtight container. Enjoy!

Papaya Trail Mix

Author: Epicurean Vegan

Ingredients

¾ C almonds, raw and unsalted
¾ C walnuts, raw and unsalted
½ C pumpkin seeds (with the shell), unsalted
½ C dried papaya, cut into chunks
¼ C chocolate chips
Butter-flavored olive oil
½ to 1 tsp salt

Directions

Preheat oven to 350. Line a baking sheet with foil and spray with a little cooking spray. In a medium bowl, combine the nuts. Drizzle with the olive oil---just enough to lightly coat the nuts. Do the same with the salt. Mix well. Layer onto the baking sheet.
Bake for 15 minutes, turning once halfway through. Since most ovens tend to run different, check often---don't let the nuts burn.
Let cool for just a minute or two and combine the nuts and papaya in a bowl.
Once the mix has cooled completely, stir in the chocolate chips. Store in an airtight container. Enjoy!

More Fun with Ramen

March 20, 2012 by epicureanvegan

You may remember that The Seventh Grader likes to experiment in the kitchen, particularly using ramen noodles. Recently, he came up with a new creation: Ramen Nests. After cooking the noodles, he sprayed a muffin tin with cooking spray and divided the noodles into four nests. After baking for a few minutes, he then added some chopped spinach, Daiya cheese, and his own array of spices such as garlic salt and pepper. He then baked them a bit more. They were quite delicious! What a cheap appetizer! (4 nests for about $0.20) Such a culinary genius! 😉

Three-Nut Cheese

January 27, 2012 by epicureanvegan

I have been both fascinated and mystified by nut cheese. It wasn’t until I went vegan two years ago that I even learned you could make cheese from nuts. No, it doesn’t necessarily taste much like milk cheese, but it’s still delicious and of course, much healthier for you than the moo-ey version. This recipe is also from Big Vegan, and is actually for quesadillas topped with a mango salsa. I plan on giving that a try, but I think this cheese tastes phenomenal on crackers and apples. I melted some on a tortilla and the flavor really comes out. This recipe is a process, so allow a couple of days for it to magically turn into cheese.

INGREDIENTS:
1/3 C macadamia nuts
1/3 C raw cashews
1/3 C almonds, slivered or flaked
1 acidophilus capsule
1 Tbs cold-pressed corn oil (I used olive oil)
1 tsp lemon juice
1/2 tsp salt

DIRECTIONS:
Place the nuts in a bowl and cover with cold water; refrigerate overnight. The next day, drain the nuts and puree them in a food processor with 1/2 C water. Add the contents of the acidophilus capsule and puree.

Transfer to a glass bowl and loosely cover with plastic wrap. Leave it at room temperature for 24 hours.

It will then give off a very cottage-cheesy smell. Stir in the lemon juice, oil, and salt. Refrigerate. Enjoy!

Three-Nut Cheese

I have been both fascinated and mystified by nut cheese. It wasn't until I went vegan two years ago that I even learned you could make cheese from nuts. No, it doesn't necessarily taste much like milk cheese, but it's still delicious and of course, much healthier for you than the moo-ey version. This recipe is also from Big Vegan, and is actually for quesadillas topped with a mango salsa. I plan on giving that a try, but I think this cheese tastes phenomenal on crackers and apples. I melted some on a tortilla and the flavor really comes out. This recipe is a process, so allow a couple of days for it to magically turn into cheese.

Author: Epicurean Vegan

Ingredients

⅓ C macadamia nuts
⅓ C raw cashews
⅓ C almonds, slivered or flaked
1 acidophilus capsule
1 Tbs cold-pressed corn oil (I used olive oil)
1 tsp lemon juice
½ tsp salt

Directions

Place the nuts in a bowl and cover with cold water; refrigerate overnight. The next day, drain the nuts and puree them in a food processor with ½ C water. Add the contents of the acidophilus capsule and puree.
Transfer to a glass bowl and loosely cover with plastic wrap. Leave it at room temperature for 24 hours.
It will then give off a very cottage-cheesy smell. Stir in the lemon juice, oil, and salt. Refrigerate. Enjoy!

White Bean Truffle Spread

January 9, 2012 by epicureanvegan

Many of you know I LOVE truffle oil. When I saw this recipe in Party Vegan, I knew I had to make it.

I brought this spread to a get together and wow—it was gone in seconds and the recipe was requested by several people. The flavor is subtle; not overpowering at all. I highly recommend doubling this recipe—you’ll be glad you did!

INGREDIENTS:
1 15-oz can white beans, drained and rinsed
2 tsp garlic, crushed
1/2 tsp salt
2 Tbs lemon juice
1 Tbs + 1 tsp truffle oil
1 Tbs fresh chives, chopped (I used one green onion)

DIRECTIONS:
Using a food processor, blend the garlic and salt together. Next, add the beans, chives, and lemon juice; blend well. With the processor running, slowly pour 1 Tbs of the truffle oil in. I got a little excited and poured it all in—which was just fine. (The remaining teaspoon is for drizzling on top when you serve it). Chill for at least two hours, then serve with crackers and veggies.

White Bean Truffle Spread

Many of you know I LOVE truffle oil. When I saw this recipe in Party Vegan, I knew I had to make it. I brought this spread to a get together and wow---it was gone in seconds and the recipe was requested by several people. The flavor is subtle; not overpowering at all. I highly recommend doubling this recipe---you'll be glad you did!

Author: Epicurean Vegan

Ingredients

1 15-oz can white beans, drained and rinsed
2 tsp garlic, crushed
½ tsp salt
2 Tbs lemon juice
1 Tbs + 1 tsp truffle oil
1 Tbs fresh chives, chopped (I used one green onion)

Directions

Using a food processor, blend the garlic and salt together.
Next, add the beans, chives, and lemon juice; blend well.
With the processor running, slowly pour 1 Tbs of the truffle oil in. I got a little excited and poured it all in---which was just fine. (The remaining teaspoon is for drizzling on top when you serve it).
Chill for at least two hours, then serve with crackers and veggies.

Orange-Almond Cheese Log

December 12, 2011 by epicureanvegan

I saw a recipe in the December issue of Vegetarian Times for Date-Cheese Ball, but it’s made with goat cheese. I decided to make my own version using the almond cheeze I’ve made before. It has a similar taste and texture to goat cheese and figured it’d be a perfect substitute. It was. Plus, the orange zest gave it such a unique flavor. I brought this to a holiday party and it was gone pretty quick. Keep in mind that this recipe takes up to two days to prepare. You could make it in a day if you blanch and soak the almonds in the morning and serve it in the evening.

INGREDIENTS:
2 C blanched almonds
1/2 C lemon juice
5 Tbs olive oil
2 cloves garlic, minced
2 tsp salt
1 C cold water
8-oz Tofutti cream cheese
1-2 Tbs orange zest
2 tsp dried thyme
1 C sliced almonds, toasted

DIRECTIONS:
To the make the almond cheese, soak the blanched almonds for about 24 hours in water. Next, dry them off and transfer to a food processor. Puree them with the lemon juice, olive oil, garlic, water and salt. Layer a fine mesh strainer with a thin cotton napkin (works way better than cheesecloth), and place over a bowl. Pour half of the mixture into the lined strainer and wrap up tightly, then squeeze as much of the liquid out as possible. Wrap up and secure with a rubber band. Do the same with the rest of the cheese. Transfer to a plate and chill for 8 hours or over night.

(you’ll end up with twice this much almond cheese)

To make the cheese log, cream the cream cheese the food processor or mixer. I used a food processor; either would work fine—I just find that the cream cheese gets blended much better this way. You can then transfer to a bowl and stir in everything else, or continue using the food processor. Squeeze out any more liquid from the almond cheese and add them to the cream cheese along with the orange zest and thyme.

Pulse several times to combine. Layout a long piece of plastic wrap and spread the toasted almond slices on it. Scoop out the cheese onto the plastic, then wrap up the sides to create a log. This will take some finessing, so just go with how you feel most comfortable doing it.

Chill for a few hours and serve with crackers. As we were putting the food out for the party, someone had some blackberries and put them around the cheese—brilliant! Fresh fruit is ideal to accompany this cheese log. I know there’s some time involved in making this, but the steps are very easy and worth the effort. Enjoy!

Orange-Almond Cheese Log

I saw a recipe in the December issue of Vegetarian Times for Date-Cheese Ball, but it's made with goat cheese. I decided to make my own version using the almond cheeze I've made before. It has a similar taste and texture to goat cheese and figured it'd be a perfect substitute. It was. Plus, the orange zest gave it such a unique flavor. I brought this to a holiday party and it was gone pretty quick. Keep in mind that this recipe takes up to two days to prepare. You could make it in a day if you blanch and soak the almonds in the morning and serve it in the evening.

Author: Epicurean Vegan

Ingredients

2 C blanched almonds
½ C lemon juice
5 Tbs olive oil
2 cloves garlic, minced
2 tsp salt
1 C cold water
8-oz Tofutti cream cheese
1-2 Tbs orange zest
2 tsp dried thyme
1 C sliced almonds, toasted

Directions

To the make the almond cheese, soak the blanched almonds for about 24 hours in water. Next, dry them off and transfer to a food processor. Puree them with the lemon juice, olive oil, garlic, water and salt. Layer a fine mesh strainer with a thin cotton napkin (works way better than cheesecloth), and place over a bowl. Pour half of the mixture into the lined strainer and wrap up tightly, then squeeze as much of the liquid out as possible. Wrap up and secure with a rubber band. Do the same with the rest of the cheese. Transfer to a plate and chill for 8 hours or over night.
To make the cheese log, cream the cream cheese the food processor or mixer. I used a food processor; either would work fine---I just find that the cream cheese gets blended much better this way. You can then transfer to a bowl and stir in everything else, or continue using the food processor. Squeeze out any more liquid from the almond cheese and add them to the cream cheese along with the orange zest and thyme.
Pulse several times to combine. Layout a long piece of plastic wrap and spread the toasted almond slices on it. Scoop out the cheese onto the plastic, then wrap up the sides to create a log. This will take some finessing, so just go with how you feel most comfortable doing it.
Chill for a few hours and serve with crackers. As we were putting the food out for the party, someone had some blackberries and put them around the cheese---brilliant! Fresh fruit is ideal to accompany this cheese log. I know there's some time involved in making this, but the steps are very easy and worth the effort. Enjoy!

Amazing Avocado Salsa

December 3, 2011 by epicureanvegan

Beware: This feeds a crowd . . . and . . . you can easily fill up on this salsa before dinner because it’s so delicious! It’s packed full of flavor and would be ideal for a summer get together. (yes, it’s December, but avocados were on sale). The recipe is from All Recipes, but I just made a couple of changes such as using red onion instead of yellow and adding 1 cup of fresh cilantro. Dig in!

INGREDIENTS:
1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small red onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 C fresh cilantro, chopped
4 avocados – peeled, pitted and diced

DIRECTIONS:
In a large bowl, mix corn, olives, red bell pepper, onion, and cilantro. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper.

Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight. (I didn’t have time to let it sit that long. I chilled it for about 4 hours). Stir avocados into the mixture before serving with tortilla chips or toasted baguette slices. Enjoy!

Amazing Avocado Salsa

Beware: This feeds a crowd . . . and . . . you can easily fill up on this salsa before dinner because it's so delicious! It's packed full of flavor and would be ideal for a summer get together. (yes, it's December, but avocados were on sale). The recipe is from All Recipes, but I just made a couple of changes such as using red onion instead of yellow and adding 1 cup of fresh cilantro. Dig in!

Author: Epicurean Vegan

Ingredients

1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small red onion, chopped
5 cloves garlic, minced
⅓ cup olive oil
¼ cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
1 C fresh cilantro, chopped
4 avocados - peeled, pitted and diced

Directions

In a large bowl, mix corn, olives, red bell pepper, onion, and cilantro. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper.
Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight. (I didn't have time to let it sit that long. I chilled it for about 4 hours). Stir avocados into the mixture before serving with tortilla chips or toasted baguette slices. Enjoy!

My First Cooking Class

November 14, 2011 by epicureanvegan

Last night I hosted my first vegan cooking class for fellow members of Fort Vegan, a vegan and vegetarian meetup here in Fort Collins. Many of the attendees were vegetarian, but looking to go vegan and needed ideas of how to cook without cheese and eggs. I enjoyed meeting everyone and getting a chance to “talk shop” and learn a few things myself. I put together a packet of information regarding protein, calcium, and ten different things to make with tofu. I also included the recipes for the vegan goodies we ate. I’m sorry to say, I completely forgot to serve the vegan brownies–although the recipe was included. The Seventh Grader was thrilled with my oversight.

I served four easy-to-make appetizers: Avocado Bruschetta, Crock Cheez, Hummus, and Field Roast Stuffed Phyllo Cups. I then showed attendees how to make the best mac n’ cheese ever.

Hopefully, everyone came away with lots of helpful information and full stomachs. I had a lot of fun and I’m looking forward to class number 2 next Sunday. I’m not sure what I’ll be whipping up for that class, but since Thanksgiving is coming up, I may focus on vegan holiday dishes. Thanks again to everyone who attended!

Halloween Shenanigans

November 3, 2011 by epicureanvegan

I’m a little slow in getting this post up—I’ve been swamped, but here it is. I LOVE Halloween—behind Christmas, it’s my favorite holiday. It’s The Husband’s least favorite holiday, but he puts up with it for me. (Thanks, hon). He’ll even don a costume . . .

The Husband, on the left, after getting fed up with the (cheaply made) Headless Man costume and our good friend, and neighbor, Chris.

I decided to go as a witch . . .

(No, I’m not drunk, just hamming it up for the camera)

I’ll make this quick . . . I threw together some appetizer favorites along with a pot of Vegetable-Barley Chili. On the menu were Stuff Phyllo Cups, Mushroom/Spinach Truffle Oil Tart, Hummus, and my mom’s famous Party Cheese Ball.

For dips, I used Tofutti sour cream with vegan veggie mixes, had some olive out, as well as cider and punch. For something sweet, I decided to make Cinnamon-Sugar Pita Chips:

So easy! Preheat oven to 425. Cut each pita in half, then each half into 3 pieces, then pull each piece apart; place on a baking sheet. Heat about 4 Tbs of Earth Balance in a saucepan and combine 2 Tbs sugar and 1 tsp of cinnamon in a bowl. Brush each pita triangle with Earth Balance, then sprinkle with the cinnamon/sugar mixture. Bake for about 4-5 minutes. Once they cool completely, whip up some icing by combining about 2 cups of powdered sugar with 2-3 Tbs of almond milk; drizzle on the chip. Enjoy!

Can you guess what my friend, Jessie is?

Cream Cheese and Jalapeno Empanadas

October 10, 2011 by epicureanvegan

I was in charge of bringing an appetizer to a get together this weekend. I try to make something that I haven’t already brought a million times before, I just have to hope they turn out if I’m making them for the first time. How do you do that? I don’t know, just make these! 🙂 When my mother-in-law called this morning to get the recipe, I knew I must have done something good!

INGREDIENTS:
Dough:
3 C all purpose flour
1 tsp salt
1 C Earth Balance margarine
1/2 C almond milk
Filling:
12-oz Tofutti or Galaxy Foods brand vegan cream cheese
1-1/2 C fresh cilantro, chopped
6-7 green onions, sliced
5-6 (depending on how hot they are) jalapenos, finely chopped (You can use canned, too)
1/2 C vegan Monterrey jack or mozzarella, shredded
About 1-1/2 Tbs lime juice
A few dashes of garlic salt

DIRECTIONS:
Preheat oven to 400. To make the dough, use a mixer to blend the flour, salt, and butter until you get a crumbly mixture where most of the butter pieces are small. While mixing, gradually add the milk. You may not use all of it–just enough to make a dough that sticks together to make a ball. You can wrap it in plastic wrap and keep it in the fridge while you make the filling.

To make the filling, combine all the ingredients using the mixer. I eyeballed the lime juice–just enough to flavor and thin the mixture out. A tablespoon may be plenty. Same with the garlic salt; just to taste.

On a floured surface, roll out the dough to about an 1/8″ to a 1/4″ thick. I cut out 4″ circles by cutting around the bottom of my 4″ tart pans, but a wide mouth glass, or round cookie cutter would work great. Place about a tablespoon or so of filling in the center of the dough circle, but spread it out so it’s kinda long and narrow.

You’re then going to fold the dough in half and crimp the edges closed with a fork. Make sure the edges get good and sealed, otherwise, they’ll puff up in the oven and come open.

Bake for about 25-30 minutes. About halfway through, I brushed the tops with olive oil.All ovens run different, so you may need to bake them longer or for less time; check periodically. Serve with salsa. Enjoy!

Yield: about 28

Cream Cheese and Jalapeno Empanadas

I was in charge of bringing an appetizer to a get together this weekend. I try to make something that I haven't already brought a million times before, I just have to hope they turn out if I'm making them for the first time. How do you do that? I don't know, just make these! 🙂 When my mother-in-law called this morning to get the recipe, I knew I must have done something good!

Author: Epicurean Vegan

Serves: 28

Ingredients

Dough:
3 C all purpose flour
1 tsp salt
1 C Earth Balance margarine
½ C almond milk
Filling:
12-oz Tofutti or Galaxy Foods brand vegan cream cheese
1-1/2 C fresh cilantro, chopped
6-7 green onions, sliced
5-6 (depending on how hot they are) jalapenos, finely chopped (You can use canned, too)
½ C vegan Monterrey jack or mozzarella, shredded
About 1-1/2 Tbs lime juice
A few dashes of garlic salt

Directions

Preheat oven to 400. To make the dough, use a mixer to blend the flour, salt, and butter until you get a crumbly mixture where most of the butter pieces are small. While mixing, gradually add the milk. You may not use all of it--just enough to make a dough that sticks together to make a ball. You can wrap it in plastic wrap and keep it in the fridge while you make the filling.
To make the filling, combine all the ingredients using the mixer. I eyeballed the lime juice--just enough to flavor and thin the mixture out. A tablespoon may be plenty. Same with the garlic salt; just to taste.
On a floured surface, roll out the dough to about an ⅛" to a ¼" thick. I cut out 4" circles by cutting around the bottom of my 4" tart pans, but a wide mouth glass, or round cookie cutter would work great. Place about a tablespoon or so of filling in the center of the dough circle, but spread it out so it's kinda long and narrow.
You're then going to fold the dough in half and crimp the edges closed with a fork. Make sure the edges get good and sealed, otherwise, they'll puff up in the oven and come open.
Bake for about 25-30 minutes. About halfway through, I brushed the tops with olive oil.All ovens run different, so you may need to bake them longer or for less time; check periodically. Serve with salsa. Enjoy!

Baked Truffle Polenta Fries

Papaya Trail Mix

More Fun with Ramen

Three-Nut Cheese

White Bean Truffle Spread

Orange-Almond Cheese Log

Amazing Avocado Salsa

My First Cooking Class

Halloween Shenanigans

Cream Cheese and Jalapeno Empanadas

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