Bruschetta

 

Ingredients
4 heirloom tomatoes chopped
3 tablespoons basil, chopped
1/4 cup olive oil
2 teaspoons white wine vinegar
toasted bread for serving 
sea salt for finishing

Instructions
Place the tomatoes, basil and olive oil, vinegar in a bowl and toss to coat.
Spoon a little tomato onto each bread or serve family style. 
Finish with a little salt.
Enjoy!

Corn Flake Onion Rings

 

Ingredients
1 large onion, divided into rings
flour of choice, for dredging, as needed
4 tablespoons cornstarch
6 tablespoons water (plus more)
1 teaspoon turmeric
1 teaspoon paprika
garlic powder to taste
Pepper to taste
1/2 teaspoon salt, to taste
1 to 2 plates of cornflakes, crumbled (alternatively, you can use breadcrumbs)
Plenty of oil for frying

Instructions
Get three deep plates out. Add the flour and cornflakes onto two of the plates, separately.
For the third plate, add starch, turmeric, paprika powder, garlic powder, pepper, and salt. Next, add the water and mix with a fork. It should be reminiscent of the consistency of scrambled eggs and neither too thin nor too thick.
Place the onion rings first in the starch/water mixture, then in flour, then again in the starch/water mix, and finally into the cornflakes. Be sure to press the cornflakes hard to make a nice crust. (ip: After breading each onion ring, wash your hands, then bread the next one. This makes it easier.
Put plenty of oil in a pan and let it get hot.
Cook onion rings in hot oil for a few minutes. Then remove from the pan, drain on kitchen paper, and serve. They taste amazing hot, lukewarm, or cold.
Enjoy!

Mexican Shrimp Cocktail

 

Ingredients
1 cup seaweed broth
1 pound plant shrimp
1/4 teaspoon dried Mexican oregano
1 cup diced English cucumber
1/2 cup diced celery
1/2 cup finely diced red onion
1/2 cup finely diced jicama
2 tablespoons jalapeno peppers, seeded, finely diced
1 1/4 cup diced, peeled, seeded ripe tomatoes, or quartered small cherry tomatoes
1/2 cup ketchup
2 freshly squeezed limes or to taste
freshly chopped cilantro to taste
Mexican hot sauce to taste
salt to taste
cayenne pepper to taste
1 large Hass avocado, cubed

Instructions
Cut shrimp into dice. Add to a large mixing bowl with diced vegetables, ketchup, broth, oregano, salt, cayenne pepper, and lime juice.
Mix well, and store in the refrigerator in a covered container til the next day.
When ready to serve, check for seasoning, and add diced avocado. Garnish with a whole shrimp and fresh cilantro.
Enjoy!

Cheese Straws

 

Ingredients
1 1/2 cups grated mixed vegan cheese, such as Parmesan, or aged cheddar
2 sheets thawed store-bought puff pastry, divided

Instructions
Arrange a rack in the middle of the oven and heat the oven to 375°F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
 Sprinkle a work surface with 1/4 cup of the cheese.
 Unfold or unroll 1 of the puff pastry sheets onto the cheese. If the pastry isn't quite thawed, don't force it. Let it sit on the counter for about 10 minutes, and then try unrolling or unfolding again.
Sprinkle 1/4 cup of the cheese over the puff pastry.
Using a rolling pin, roll the pastry out until 1/8-inch thick. This presses the cheese into the pastry and also smoothes out any seams or wrinkles.
 Fold the sheet of pastry in half.
Sprinkle the pastry with 1/4 cup of the cheese.
Roll the pastry out again until 1/8-inch thick. The exact dimensions of the puff pastry don't matter. Aim for one side to be about 10 inches long to make longer puff pastry straws, or aim for 6 to 8 inches for shorter straws.
Using a knife and cutting straight down (do not saw), cut the pastry into long strips about 1-inch wide. Again, dimensions don't really matter, but I like my long puff pastry straws to measure about 10 inches.
Transfer each strip to one of the baking sheets, spaced an inch or so apart. As you set them down, twist the ends in opposite directions to give the straws a spiraled look. If they start to untwist when you let go, gently press the ends into the parchment to make them stick.
 Refrigerate at least 10 minutes or up to 1 hour. This helps firm up the straws and give them better puff in the oven. While they are chilling, prepare the rest of the straws using the second sheet of puff pastry and the remaining cheese.
Bake the first sheet of cheese straws until they are puffed and crispy, feel dry to the touch, and are deep golden brown. The exact baking time will depend on the size of your straws. Begin checking shorter straws after about 15 minutes, and longer straws after 20 minutes.
Let cool until the straws are firm enough to lift from the sheet without bending. Transfer to a cooling rack or serving plate. Meanwhile, bake the second baking sheet of cheese straws.
Serve the cheese straws warm, or let them cool and then keep them in an airtight container until ready to serve. Puff pastry straws are best served the same day they are made.
Enjoy!

Spiced Pickked Grapes

 

Ingredients
1/2 cup sugar
1/2 cup white vinegar
1/2 cup cider vinegar
1 banana pepper, sliced
2 jalapeno peppers, sliced
1 red chili pepper, sliced
4 cinnamon sticks (3 inches)
2 inches fresh gingerroot, peeled and thinly sliced
1 tablespoon coriander seeds
1 teaspoon whole allspice
4 drops hot pepper sauce
1-1/2 pounds green grapes, halved
1-1/2 pounds seedless red grapes, halved

Instryctions
In a large saucepan, bring the first 11 ingredients to a boil. Reduce heat; simmer until sugar is dissolved, 3-5 minutes. Remove from heat and cool slightly. Place grapes in a large bowl; add pickling liquid. Refrigerate, covered, at least 12 hours before serving.

Kale Bruschetta

 

Ingredients
4 c chopped kale
1 clove garlic, smashed
3 tbsp capers, drained and rinsed
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1 tsp mushroom seasoning
1/4 c extra-virgin olive oil

Instructions
Steam the kale til tender. In the bowl of a food processor, pulse together the kale and garlic until roughly chopped. Add the capers, vinegar, Dijon mustard, and mushroom seasoning and pulse one or two times more. Add the olive oil and run the processor for five seconds. Set aside to let the flavors marry. Toast slices of baguette in olive oil and top with kale mixture.
Enjoy!

Cheese Quesadillas

 

Ingredients
flour tortillas
vegan cheese
Taco Bell Mild Sauce

Instructions
Heat a large pan over medium high heat.
Place cheese and sauce on one half of the tortilla. Fold tortilla and place in the dry, hot pan. Cook til toasty, then flip and cook the other side til toasty, and the cheese melts.
Enjoy!

Taco Bell Cheesy Fiesta Potatoes

 

Ingredients

Nacho Cheese Sauce

For the Potatoes
¾ teaspoon garlic powder
¼ teaspoon ground cumin
¾ teaspoon onion powder
1 teaspoon salt
2 pounds large white potatoes cut into 1" cubes
2 tablespoons Churn Style Butter
2 tablespoons olive oil

To Garnish
chopped green onions
Cashew Sour Cream

Instructions 
Preheat oven to 475º F.
In a resealable plastic sandwich bag, mix the onion powder, garlic powder and cumin together. Add the cubed potatoes, seal the bag, and toss it all together until potatoes are coated evenly.
In a large, heavy skillet over medium heat melt the oil and butter together. Add the seasoned potatoes and cook, stirring frequently, until they're a nice, golden brown, about 10 minutes. Cover and cook an additional 10 minutes or until potatoes are tender. Season to taste with salt and pepper.
While the potatoes are cooking, mix together the ingredients for the nacho cheese in a small bowl.
Transfer the cooked potatoes to a non-stick baking sheet and bake for 10 minutes, stirring occasionally, until potatoes are nice and crisp.
Divide potatoes into portions and top with nacho cheese. Garnish with a dollop of sour cream and green onions, if desired.
Enjoy!

Deviled Egg

 

Ingredients

Vegan Egg White
1-1/2 cups plain plant milk
1-1/2 teaspoons agar agar powder
1/2 teaspoon black salt
tiny pinch white pepper

Vegan Deviled Egg Yolk
1(12 ounce) package firm or extra firm tofu
1/2 cup vegan mayonnaise
1/4 cup mustard
1 tablespoon vinegar
a few drops of annatto seed extract
black salt and white pepper, to taste

Garnish
paprika
chives

Instructions
Vegan Boiled Egg Whites
Combine milk with black salt, white pepper, and agar agar in a small sauce pan and bring to a boil.
Reduce to a simmer and whisk for 2 to 3 minutes.
Remove from the stove and transfer to a container with a lip for pouring.
Pour into egg molds and set in the fridge for 30 to 45 minutes.
Once the egg whites are set, remove a half sphere in each using a teaspoon.

Vegan Deviled Egg Yolk
Add all ingredients to a blender and blend til smooth.
Taste, and adjust seasoning to your liking.
Add mixture to a pastry bag, and pipe into prepared vegan boiled egg whites.
Sprinkle with paprika and chives.
Enjoy!

Garlic Bread

Ingredients
4 cloves garlic, crushed
3 tablespoons Churn Style Butter
1 loaf crusty bread, split
3 tablespoons Macadamia Nut Parmesan
parsley
paprika

Instructions
Combine garlic and butter in a microwave safe dish or in a small saucepan. Heat garlic and butter in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.
Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic butter. Sprinkle with cheese, paprika, and parsley. Cut into chunks and serve.
Enjoy!

Cheese and Onion Tart

 

Ingredients
Pastry Shell:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons unsalted Churn Style Butter, chilled and cut into 1/4-inch pieces
2 tablespoons vegetable shortening, chilled and cut into 1/4-inch pieces
3 to 5 tablespoons ice water
1 tablespoon Churn Style Butter, softened

Filling:
2 tablespoons olive oil
1/2 cup finely chopped onions
1/8 teaspoon paprika
1/4 pound vegan Gruyère cheese, coarsely grated (about 1 cup)
1/4 pound vegan Emmentaler cheese, coarsely grated (about 1 cup)
the vegan eqivalent of 2 eggs
1/2 cup Cashew Cream
1/2 cup plant milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg, preferably freshly grated

Instructions
In a large chilled bowl combine the flour, salt, chilled butter, and the vegetable shortening. Blend together until the mixture resembles coarse meal.
Pour 3 tablespoons of ice water over the mixture. Toss together lightly and gather the dough into a ball. Add more water until dough holds together. Wrap in plastic and refrigerate at least 1 hour before using.
Preheat the oven to 400°F
On a lightly floured surface, roll the dough into a 14-inch round, about 1/8-inch thick. Place the dough in a 9-inch tart pan. Gently press it into the bottom and around the sides of the pan, being careful not to stretch the dough. Trim off the excess dough by rolling the pin over the rim of the pan.
Line the inside of the tart shell with aluminum foil and fill with beans or pie weights. Blind bake in the middle shelf of the oven for 10 minutes. Remove foil, prick the dough all over with a fork and return to the oven for an additional 10 minutes, or until the shell begins to brown.

Preheat the oven to 350°F.
In a heavy 6 to 8-inch skillet, heat the oil over moderate heat until haze forms above it. Add the onions and cook for about 5 minutes, stirring frequently, until they are soft and transparent but not brown. Stir in the paprika and set aside off the heat.
In a bowl toss together the Gruyère and Emmentaler cheese until thoroughly combined. Spread half the cheese evenly in the baked pastry shell and scatter the onions over it. Cover with the remaining cheese.
Beat the egg, cream, milk, salt, and nutmeg together with a wire whisk and pour the mixture slowly and evenly over the cheese.
Bake in the upper third of the oven for 10 minutes. Increase the heat to 425°F and bake for an additional 15 minutes, or until the filling has puffed and browned and a knife inserted in the center comes out clean. Remove pan from the oven and remove the tart from the pan.
Serve hot or at room temperature as a first or main course.
Enjoy!

Cheddar Stuffed Artichoke Bottoms

 

Ingredients
6 artichoke bottoms
1/2 cup Meltable Cheddar Cheese, chopped or shredded
2 tablespoons Churned Style Butter
parsley, chives, and red pepper flakes for garnish

Instructions
Preheat oven to 350°F.
If you are using prepared artichoke bottoms, slice off a bit of each bottom so they will stay flat in your baking dish. If using canned, drain and pat dry. If using frozen, thaw and pat dry. If using fresh, wash, trim, and boil or steam til you can easily pull off an outer leaf. Remove the leaves and enjoy the edible portion. Clean the fuzz (choke) off the bottoms.
Arrange the bottoms in a baking dish. Fill each bottom with cheese. Top the cheese with a few small bits of vegan butter.
Bake at 359°F for twenty minutes, til the cheese softens. Turn the broiler on high and broil til cheese browns, about 6 to 8 minutes.
Sprinkle with chives, parsley, or red pepper flakes.
Enjoy!

Sweet Onion Dip

Ingredients
2 cups sweet onions, finely diced
1½ cups vegan Cheddar cheese shreds
8  slices vegan American cheese, cut into quarters
¾  up vegan mayonnaise
4  tbsp green onions , chopped and divided

Instructions
Preheat oven to 375° F.
In a large bowl, add onions, Cheddar cheese, American cheese, mayonnaise, and 2 tbsp green onions.  Mix together until well combined.   Spoon the mixture into a lightly greased 1 quart baking dish.  Then place in the oven and bake for 25 minutes, or until golden brown and bubbly. Remove from the oven and garnish with chopped green onions. 
Serve warm with crackers, chips, or slices of crusty bread.
Enjoy!

Cocktail Weenies with Gramma Dulloo's Whiskey Catsup

 Ingredients

2 cups catsup

1/4 cup whiskey

2 tbsp brown sugar, or to taste

cocktail weenies*

Instructions

In a small pot over medium heat, mix catsup, whiskey, and brown sugar. Cook for five minutes, stirring. Be careful of splatters as the sauce thickens.

Add the cocktail weenies, cover pot, and simmer for ten minutes. Use cocktail picks to arrange the weenies on a pineapple, if desired, and serve with extra catsup for dipping.

Enjoy!

*If you can't find vegan cocktail weenies, you can cut regular vegan weenies into smaller pieces. I would recommend Field Roast Frankfurt ers if you don't make your own. I used Via a vegan cocktail weenies for the video.

Liptauer Cheese with Pumpernickel Crostini

 Ingredients

8 oz vegan goat cheese, room temperature
4 oz unsalted plant butter, room temperature
2 teaspoons sweet paprika
2 teaspoons Dijon mustard
2 big pinches of salt, or to taste
1 1/2 teaspoons caraway seeds, toasted & crushed
1 teaspoon capers, rinsed, chopped
2 tablespoons chopped shallots or onion
1 tablespoon chopped pickles

a few dozen thin pumpernickel crostini
one bunch of chopped chives, to serve

Instructions
Cream the vegan goat cheese in a large bowl either by hand or with a hand blender. Add the butter and incorporate that as well. Add the paprika, mustard, and salt and cream some more. Now, by hand, beat in the caraway seeds, capers, shallots, and pickles. Taste and adjust until everything is to your liking.

Assemble no more than an hour before serving, so your bread doesn't go soft. Spread the liptauer across each crostini, and sprinkle with chives.


*You can make crostini simply by tossing pieces of bite-sized, thinly sliced pumpernickel bread with a couple glugs of olive oil and the placing them on a baking sheet in a 350°F oven until deeply toasted. Cool and store in an airtight jar until ready to use.

RO⭐TEL® Famous Queso Dip

Ingredients

16 oz vegan cheddar cheese

1 cup water

1 can RO⭐TEL® diced tomatoes and green chilies

1 can gardein Plant Based Chili No Beans (optional)

1 tsp sodium citrate

Instructions

Add water and sodium citrate to a saucepan and bring to a boil over medium heat. Add cheese, stirring constantly til mixture boils.

Reduce heat to low and stir til mixture becomes creamy. Add Rotel tomatoes and green chilies and gardein chili and stir til heated through.

Serve hot or cold.

Enjoy!

Beer Cheese with Chives

Ingredients

6 oz vegan Cheddar cheese

3 oz vegan beer

1 tbsp dried chives

1/3 tsp sodium citrate

Instructions

Add beer, sodium citrate, lactic acid, and salt to a saucepan. Bring to a boil over medium high heat. Add cheese and bring to a boil while stirring.

When mixture boils, reduce heat to low and stir til mixture becomes smooth and creamy, about five minutes. Add chives, stir to mix completely, and remove from heat.

Place in a jar and store in the refrigerator.

Enjoy!

1/4 tsp lactic acid powder

a pinch of salt

Stuffed Peppers

Ingredients

1 cup leftover Wild Rice Dressing

1 sweet bell pepper, any color

A spritz of oil (optional)

Instructions

Preheat oven to 350° F.

Slice the bell pepper in half lengthwise, or cut off the top. Clean ribs and seeds.

Spoon dressing into pepper, mounding it up. Place in a baking dish.

Spray with a little oil, if using, and bake at 350° F for twenty to thirty minutes, til pepper is tender.

Enjoy!

Thai Sweet Corn Cakes with Fresh Cucumber Pickle

Ingredients 

2-2/3 cups raw sweet corn, scraped off the cob, 

or 2-2/3 cups frozen kernels, thawed, plus 2 tablespoons water

1 tablespoon mochi curry powder 

2 tablespoons white rice flour 

3 tablespoons plain all purpose flour

1/2 teaspoon salt 

2 tablespoons light soy sauce*

 oil for deep frying

Heat the oil in a small pan over medium heat. Do not allow to smoke. In a bow, mix remaining ingredients. Drop a small amount of dough in hot oil. If it sizzles and rises to the top, oil is ready. 

Form small patties by hand and drop into hot oil with a large spoon. Fry til golden brown. Remove from oil, and allow to drain on paper toweling. Serve with Fresh Cucumber Pickle. 

Fresh Cucumber Pickle

Ingredients

 

2  tablespoons rice vinegar

2 tablespoons lime juice 

2 teaspoons sugar

1/2 teaspoon salt

1/4 medium cucumber, chopped

2 small shallots, minced

1/2 small carrot, minced

1 small red or green chili pepper, minced

Stir all ingredients together and allow to marinate for a few hours before serving. 

Nutrition Information
 

Serving Size: 98 g
Servings per Recipe: 4

Calories: 114 Calories from Fat: 17**
Total Fat: 1.9g, 3% of Daily Value***
Sodium: 744mg, 31% of Daily Value
Total Carbohydrates: 23.5g, 8% of Daily Value
Dietary Fiber: 2.6g, 11% of Daily Value
Sugars 2.6g
Protein 3.5g

Vitamin A 0%	•	Vitamin C 7%
Calcium 1%	•	Iron 16%

* Not low sodium soy sauce. If you can't find light soy sauce in Asian markets, try Bragg's Liquid Aminos.

** Based on absorption of 1/2 teaspoon oil per serving, from frying. Nutritional value of oil for frying may also be based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

*** Based on a 2000 calorie diet