finger food Archives - Epicurean Vegan

Hummus & Tomato Tart

May 27, 2014 by Epicurean Vegan

This is great for a last minute appetizer and is extremely versatile. Change up the veggies, spices, and herbs and you have another great appetizer. I used Pillsbury crescent rolls (yes, they’re vegan) and I actually like them as a crust a bit more than puff pastry (which is also vegan). The crescent rolls have a fluffy layer effect that’s light and tasty. I cut the tart into 9 squares, but feel free to slice and dice the way you’d like.

INGREDIENTS:
1 pkg. Pillsbury Crescent Rolls (8 to a package)
1/3 to 1/2 C prepared hummus
2 tomatoes, sliced thin (about 9 slices)
1/3 C chopped fresh basil

DIRECTIONS:
Preheat oven to 375. Grease a 9×13 baking sheet. Unroll the crescent rolls on the baking sheet and press the perforated edges to seal them. Using your fingers, firmly press the dough in several directions in order to get it to fit the baking sheet.

Bake for 9 minutes, or until golden brown.
Let it cool completely, then spread on the hummus, add the tomatoes and sprinkle on the basil. Cut into squares and enjoy!

Hummus & Tomato Tart

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

This is great for a last minute appetizer and is extremely versatile. Change up the veggies, spices, and herbs and you have another great appetizer. I used Pillsbury crescent rolls (yes, they're vegan) and I actually like them as a crust a bit more than puff pastry (which is also vegan). The crescent rolls have a fluffy layer effect that's light and tasty. I cut the tart into 9 squares, but feel free to slice and dice the way you'd like.

Author: Epicurean Vegan

Ingredients

1 pkg. Pillsbury Crescent Rolls (8 to a package)
⅓ to ½ C prepared hummus
2 tomatoes, sliced thin (about 9 slices)
⅓ C chopped fresh basil

Directions

Preheat oven to 375. Grease a 9x13 baking sheet.
Unroll the crescent rolls on the baking sheet and press the perforated edges to seal them. Using your fingers, firmly press the dough in several directions in order to get it to fit the baking sheet.
Bake for 9 minutes, or until golden brown.
Let it cool completely, then spread on the hummus, add the tomatoes and sprinkle on the basil. Cut into squares and enjoy!

Garbanzo-White Bean Truffle Spread

July 6, 2013 by epicureanvegan

This is a variation on the white bean truffle spread that I decided to whip up for our July 4th party. I’ve made the original version several times, but I wanted to change things up a little and I’m thinking I like this new version even better!

INGREDIENTS:
1 15-oz can garbanzo beans (chickpeas), drained and rinsed
1 15-oz can Great Northern beans, drained and rinsed
1 large (or two medium) clove of garlic, halved or quartered
1 tsp salt
5-6 large green onions (white and green parts) sliced
4 Tbs lemon juice
2 Tbs truffle oil

DIRECTIONS:
Add the salt and garlic to a food processor and process until the garlic is pretty well chopped up. Add the beans, lemon juice, salt, and green onions; puree until smooth. While the machine is running, add the truffle oil; blend well. If you have time, let it chill for an hour or two before serving. Enjoy on crackers, toasted baguette slices, or veggies.

Garbanzo-White Bean Truffle Spread

Author: Epicurean Vegan

Ingredients

1 15-oz can garbanzo beans (chickpeas), drained and rinsed
1 15-oz can Great Northern beans, drained and rinsed
1 large (or two medium) clove of garlic, halved or quartered
1 tsp salt
5-6 large green onions (white and green parts) sliced
4 Tbs lemon juice
2 Tbs truffle oil

Directions

Add the salt and garlic to a food processor and process until the garlic is pretty well chopped up.
Add the beans, lemon juice, salt, and green onions; puree until smooth.
While the machine is running, add the truffle oil; blend well.
If you have time, let it chill for an hour or two before serving.
Enjoy on crackers, toasted baguette slices, or veggies.

Vegan Baked Jalapeno Poppers

April 22, 2013 by epicureanvegan

The Eighth Grader and I have been wanting to try making these for a while, but we kept forgetting. We were to bring an appetizer to a dinner the other night and finally! I remembered these. Not only that, our friends love jalapenos, so these were ideal. They were literally gone in about 5 minutes. They were so easy to make, too, so I’ll be bringing them to the next get together.

INGREDIENTS:
10 jalapeno peppers
Filling:
6-oz vegan cream cheese
1/2 C Daiya cheese shreds (I used a mixture of cheddar and mozzarella)
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
2-3 Tbs vegan bacon bits
Coating:
Egg-replacer powder + water
almond milk
Breading:
3/4 C flour (any variety)
4 Tbs nutritional yeast
1 to 1-1/2 C panko

DIRECTIONS:
Preheat the oven to 375. To make the filling, combine all of the ingredients, except the bacon bits, in a mixer. Once well incorporated, fold in the bacon bits; set aside. To prepare the peppers, cut the tops off and slice the peppers in half, length-wise. Clean out the insides, reserving any seeds you may want to keep (for heat).

To prepare the coating, I didn’t measure out the egg-replacer powder and water . . . sorry. But I can tell you, I used about 1/3 C of Ener-G Egg Replacer and created a thick, meringue-like consistency by whisking in some water. I then combined it with about 1/2 to 3/4 C of almond milk. Next, combine the flour and nutritional yeast in a shallow bowl.

In another shallow bowl, pour in the panko. So here’s the process:

Fill the pepper halves with some cream cheese filling, roll it in the milk, then the flour filling, then the panko. Place onto a lightly greased baking sheet.

Repeat with remaining peppers. Bake for 20-25 minutes, or until the tops begin to brown. I threw them under the broiler for about 2 minutes. Enjoy!

And guess what . . . it’s snowing! Again! I’m so over it.

Luckily, the veggies we planted in March are doing fine. Of course, we had to cover them again last night, but we should only be getting 3 inches at the most. I suppose the good thing is that this will help with this summer’s fire danger. But still . . . why can’t it just rain?!

Vegan Baked Jalapeno Poppers

Author: Epicurean Vegan

Ingredients

10 jalapeno peppers
Filling:
6-oz vegan cream cheese
½ C Daiya cheese shreds (I used a mixture of cheddar and mozzarella)
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
½ tsp salt
¼ tsp black pepper
2-3 Tbs vegan bacon bits
Coating:
Egg-replacer powder + water
almond milk
Breading:
¾ C flour (any variety)
4 Tbs nutritional yeast
1 to 1-1/2 C panko

Directions

Preheat the oven to 375.
To make the filling, combine all of the ingredients, except the bacon bits, in a mixer. Once well incorporated, fold in the bacon bits; set aside.
To prepare the peppers, cut the tops off and slice the peppers in half, length-wise. Clean out the insides, reserving any seeds you may want to keep (for heat).
To prepare the coating, I didn't measure out the egg-replacer powder and water . . . sorry. But I can tell you, I used about ⅓ C of Ener-G Egg Replacer and created a thick, meringue-like consistency by whisking in some water. I then combined it with about ½ to ¾ C of almond milk.
Next, combine the flour and nutritional yeast in a shallow bowl.
In another shallow bowl, pour in the panko. So here's the process:
Fill the pepper halves with some cream cheese filling, roll it in the milk, then the flour filling, then the panko. Place onto a lightly greased baking sheet.
Repeat with remaining peppers. Bake for 20-25 minutes, or until the tops begin to brown. I threw them under the broiler for about 2 minutes. Enjoy!

Zucchini, Tomato & Ricotta Tart

January 12, 2013 by epicureanvegan

This was so good and so easy to make! Yes, I know, puff pastry—even though it’s vegan—isn’t the healthiest of foods, but once in a while, it’s okay. In fact, it’s downright fun to come up with recipes using it. This is the perfect time to break out the mandolin slicer (if you’re brave enough). I’m still too freaked out to use it after my mishap with it. Anyway, I used my go-to ricotta cheese recipe which makes more than what you need for this, but the rest will freeze well or keep in the fridge for 3-4 days. It’s great mixed in some cooked pasta with veggies, or small batch of a stuffed shells. You can also just halve the recipe if you’d like. This dish works as a main meal, or cut into small squares, is ideal as an appetizer. Check out these other tart recipes: Savory Vegetable Tart and Savory Asparagus Tart.

INGREDIENTS:
1 puff pastry sheet, thawed
1 medium zucchini, sliced thin
2 tomatoes, sliced thin
Olive oil
Salt and pepper
Ricotta:
14-oz tub of extra firm tofu, drained and pressed
1 tsp basil (sometimes I use fresh basil–about a cup)
1 tsp rosemary (Again, you can use 1 Tbs of freshly chopped rosemary)
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/3 C nutritional yeast
Optional: 1/4 to 1/3 cup of vegan mozzarella, shredded

DIRECTIONS:
Preheat the oven to 350. On a floured surface, roll out the puff pastry to fit an 11″x17″ cookie sheet. It’s ok if the edges go over the side—just tuck them in. Stick with a fork in several places.

Bake for 7-10 minutes (check it to make sure it’s not browning). You want it just toasted:

To make the ricotta, combine all of the ingredients (except the cheese, if using) in a food processor. Transfer to a bowl, then stir in the cheese.

Spread about a cup or so of the ricotta onto the puff pastry. You can use as little or as much as you’d like. Top with the tomato slices. I got about 9 slices, so I spaced them evenly on top.

Next, layer on the zucchinis. Drizzle with olive oil and season with salt and pepper.

Bake for 20-25 minutes, or until the edges of the crust brown the zucchinis are tender.

Transfer to a large cutting board, then cut and enjoy!

Zucchini, Tomato & Ricotta Tart

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

This was so good and so easy to make! Yes, I know, puff pastry---even though it's vegan---isn't the healthiest of foods, but once in a while, it's okay. In fact, it's downright fun to come up with recipes using it. This is the perfect time to break out the mandolin slicer (if you're brave enough). I'm still too freaked out to use it after my mishap with it. Anyway, I used my go-to ricotta cheese recipe which makes more than what you need for this, but the rest will freeze well or keep in the fridge for 3-4 days. It's great mixed in some cooked pasta with veggies, or small batch of a stuffed shells. You can also just halve the recipe if you'd like. This dish works as a main meal, or cut into small squares, is ideal as an appetizer. Check out these other tart recipes: Savory Vegetable Tart and Savory Asparagus Tart.

Author: Epicurean Vegan

Serves: 6

Ingredients

1 puff pastry sheet, thawed
1 medium zucchini, sliced thin
2 tomatoes, sliced thin
Olive oil
Salt and pepper
Ricotta:
14-oz tub of extra firm tofu, drained and pressed
1 tsp basil (sometimes I use fresh basil--about a cup)
1 tsp rosemary (Again, you can use 1 Tbs of freshly chopped rosemary)
1 tsp garlic powder
1 tsp salt
¼ tsp black pepper
2 Tbs lemon juice
⅓ C nutritional yeast
Optional: ¼ to ⅓ cup of vegan mozzarella, shredded

Directions

Preheat the oven to 350.
On a floured surface, roll out the puff pastry to fit an 11"x17" cookie sheet. It's okay if the edges go over the side---just tuck them in. Stick with a fork in several places.
Bake for 7-10 minutes (check it to make sure it's not browning). You want it just toasted.
To make the ricotta, combine all of the ingredients (except the cheese, if using) in a food processor. Transfer to a bowl, then stir in the cheese.
Spread about a cup or so of the ricotta onto the puff pastry. You can use as little or as much as you'd like. Top with the tomato slices. I got about 9 slices, so I spaced them evenly on top.
Next, layer on the zucchinis. Drizzle with olive oil and season with salt and pepper.
Bake for 20-25 minutes, or until the edges of the crust brown the zucchinis are tender.
Transfer to a large cutting board, then cut and enjoy!

Hummus & Tomato Tart

Garbanzo-White Bean Truffle Spread

Vegan Baked Jalapeno Poppers

Zucchini, Tomato & Ricotta Tart

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