January 2019 -- Appetizers

An appetizer is the part of a meal that is served before the main course.  It is something to “whet” the appetite. It is easy to make a meal out of appetizers.  Many times in a restaurant the appetizers are more intriguing and interesting then the main course.  And with the Super Bowl and Academy Awards approaching, now is the perfect time to try some great new vegan appetizer recipes!  

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Buffalo Quinoa Balls with Ranch Dipping Sauce (vegan)   (nutritionandwellness.com)

​Ingredients - Quinoa Balls

• 1 ½ cup cooked quinoa, cooled
• 15 oz can cannellini beans, drained and rinsed
• 1 flax egg (1 Tbsp ground flax meal and 3 Tbsp water - let sit 10 minutes before using)
• 4 Tbsp buffalo sauce (see below)
• ½ cup bread crumbs
• 1 Tbsp nutritional yeast
• 1 tsp pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp salt
• Olive or coconut oil for frying

Ingredients - Buffalo Sauce

• 3 Tbsp vegan butter or coconut oil
• ½ cup hot sauce
• ½ tsp garlic powder

Ingredients - Ranch Dipping Sauce

• 1 ½ cup raw cashews, soaked overnight or in hot water for 10 minutes
• ½ cup non-dairy milk
• 2 12 Tbsp apple cider vinegar
• 1 Tbsp nutritional yeast
• ½ Tbsp fresh chives chopped
• ½ Tbsp fresh dill
• ½ tsp garlic powder
• ½ tsp onion powder
• ¾ tsp celery salt ( or regular salt)
• ½ tsp pepper

Directions:

1. Add all of the sauce ingredients to a small saucepan. Heat until butter is melted and set aside.
2. Add beans to food processor and mix until smooth (you may need to add a tablespoon of water to get it smooth).  If you do not have a food processor, you can mash them with your hands but the texture will be a little less smooth.
3. In a large bowl, combine the bean mixture, flax egg and 3 Tbsp of sauce.  Then add cooked quinoa, bread crumbs, nutritional yeast, pepper, onion powder, garlic powder and salt
4. Take quinoa mixture and form into about 1” balls or larger
5. Put balls in freezer for 10 minutes (optional but makes them stay together better)
6. Heat oven to 350 degrees
7. Heat 2-3 Tbsp of oil and fry quinoa balls for about 5 minutes flipping so that all sides get cooked.
8. Place balls on cookie pan and bake for 15 minutes.
9. While balls are baking, make the ranch dipping sauce by adding all the ingredients to a high speed blender and mix until smooth.
10. When balls are done baking, you can coat them in the rest of buffalo sauce.
11. Serve with the dipping sauce on the side.

The buffalo ball mixture can be made the night before and fry and bake the day you are having them..
Ranch dipping sauce will be good in the fridge for up to 5 days.  Makes 20 balls. 

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Warm Vegan Spinach Artichoke Dip   (native foods celebration cookbook)

Ingredients:

• 3 cups canned artichoke hearts, water-packed
• 1 lb bag frozen spinach
• 1 cup vegan sour cream
• ½ cup vegan mayo
• ½ cup vegan cream cheese
• 1 tsp salt
• 6 Tbsp nutritional yeast
• 1 tsp garlic powder

Directions:

1. Drain water from artichoke hearts
2. Place all ingredients in a bowl or mixing container
3. Using a hand blender, mix until incorporated and a smooth and creamy texture is achieved, scraping sides as needed.
4. Place the dip in oven-safe serving bowl and bake at 350 degrees for 12-15 minutes or until golden and bubbly on top.
5. Serve with veggies, crostini, baguette or tortilla chips.

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Olive Hummus  (contentednesscooking.com)

Ingredients:

• 15oz olives, pitted (plus more for garnish)
• 1 15 oz can chickpeas, drained
• ⅔ Tbsp tahini
• 3 Tbsp olive oil plus more for garnish
• ½ cup water
• Pinch of salt
• 1-2 garlic cloves (optional)

Directions:
Transfer all ingredients to a blender and process until creamy.  Enjoy!

 Edamame Hummus  (The Vegan Bible)
Ingredients:

• 1 package (16oz) frozen, shelled edamame, thawed
• ½ cup green onions, coarsely chopped
• ½ cup loosely packed fresh cilantro leaves
• 3-4 Tbsp water
• 2 Tbsp canola oil (or olive oil)
• 1 ½ Tbsp fresh lime juice
• 1 Tbsp agave nectar
• 2 cloves garlic
• 1 tsp salt
• ½ tsp black pepper

Directions:

1. Combine edamame, green onions, cilantro, 3 Tbsp water, oil, lime juice, agave, garlic, salt and pepper in food processor:  process until smooth. Add additional water to thin dip, if necessary.
2. Serve with crackers or vegetables for dipping.  Store in refrigerator up to 4 days.  ​Makes 2 cups.

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Vegan French Onion Dip With Dill   (veggieinspired.com)
Ingredients:

• 2 large sweet onions (sliced thin or diced)
• ¼ cup vegetable broth
• ½ tsp salt
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp pepper
• 1 ½ cups raw cashews (soaked several hours)
• 1 Tbsp apple cider vinegar
• 1 Tbsp fresh lemon juice
• 1 tsp dried dill
• ½ tsp salt
• ¾ cup silk unsweetened soy milk (divided:  ¼ cup and ½ cup)

Directions:

1. Heat the vegetable broth in a large non-stick skillet over medium high heat.  Add the onions and stir to coat for a few minutes. Turn down the heat and add the onion powder, garlic powder, salt and pepper.  Stir to combine. Let the onions cook about 20 minutes stirring occasionally. Add 1-2 Tbsp of water as necessary if the onions start to stick.
2. Rinse and drain the soaked cashews
3. In the bowl of a food processor, place the cashews, vinegar, lemon juice, dill and salt.  Process until it starts to come together. Scrape down sides, add ¼ cup soy milk and process again until smooth.  If necessary add more milk 1 Tbsp at a time. It should be the consistency of loose cream cheese when it is done.
4. When the onions are done, turn off the heat and add the cashew mixture to the pan.  Pour in the other ½ cup soy milk and stir until smooth and creamy. If you like a dip a thinner consistency, add a little more soy milk.
5. Let cool, then refrigerate until cold.
6. Serve cold with chips, raw veggies or crackers.  

Makes 2 cups

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