vegan appetizers need suggestions

[Guest guest]

Hello fellow veggies,

 

Boy it's been a long time since I posted. I need some suggestions. My

church is having a big auction/party THIS SATURDAY! I need some

suggestions for some vegan appetizers. Something that will really

knock their socks off. I was thinking of something using phyllo

dough? I know we will already have veggies and fruit trays and I want

something that will appeal to the meat eaters too. Oh, I don't like any

of the soy cheeses so I need something that doesn't contain any of the

fake cheeses. I really appreciate your help.

 

Christine

Mom to 1 vegan and 1 omnivore

[Guest guest]

Veg News published a great spinach and phylo dough appetizer last year Jan/Feb

2007, starts on page 46 - all appetizers. Includes on page 48 spinach & phyllo

triangles.

 

Males 18

Two 10-ounce packages frozen spinach

1/2 cup plus 1 tablespoon olive oil

1 medium yellow onion, minced

2 garlic cloves, minced

2 cups mushrooms, chopped

12 ounces firm silken tofu

1 tablespoon fresh lemon juice

1 teaspoon salt

1/4 teaspoon freshly ground pepper

pinchof ground nutmeg

1 package phyllo pastry, thawed overnight in the refrigerator

 

1. Cook the spinach according to package directions. Drain well, then squeeze it

inside a clean towel to remove any remaining moisture. Set aside.

 

2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the

onion, cover, and cook until softened, about 5 minutes. Add the garlic and the

mushrooms and cook 3 minutes longer, uncovered. Add the reserved spinach to the

onion mixture and cook until the liquid is absorbed. Transfer the spinach

mixture to a food processor. Add the tofu, lemon juice, salt, pepper and nutmeg,

and process until well combined.

 

3. preheat oven to 375 degrees. Unwrap the phyllo pastry and remove half the

sheets. Rewrap the remaining phyllo and set aside. Take the sheets you are using

and cut them lengthwise into thirds. Take 1 strip and place it on a flat

surface. Cover the remaining pastry with a damp towell. Lightly brush the phyllo

strip with olive oil. Top with another strip, brushing with more oil. Spoon a

small spoonful of the filling in one corner of the pastry, and fold over into a

triangular shape. Continue folding the triangle containing the filling as if you

were folding a flag, to end up wiht a small triangular packet.

 

4. Place triangle on a baking sheet and brush with olive oil. Repeat with the

remaining ingredients until the filling is used up, Bake for 15 minutes or until

folden brown. Serve warm or at room temperature.

 

I baked this once for new year eve. It was great. Haven't done it again because

I don't conider all hte oil healthy, so I reerve it for special occassions.

 

Have fun.

 

Jane

 

 

 

christinepensa <christinepensa

 

Tuesday, January 29, 2008 10:52:39 AM

vegan appetizers need suggestions

 

Hello fellow veggies,

 

Boy it's been a long time since I posted. I need some suggestions. My

church is having a big auction/party THIS SATURDAY! I need some

suggestions for some vegan appetizers. Something that will really

knock their socks off. I was thinking of something using phyllo

dough? I know we will already have veggies and fruit trays and I want

something that will appeal to the meat eaters too. Oh, I don't like any

of the soy cheeses so I need something that doesn't contain any of the

fake cheeses. I really appreciate your help.

 

Christine

Mom to 1 vegan and 1 omnivore

 

 

 

 

 

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[Guest guest]

Here is the link for Vegan Samosas.

http://www.almostvegan.com/archives/2006/04/vegan_samosa.html

I tried it just last night without the soy yogurt and without the jalapeno

peppers and it was still awsome. Very easy to make. I hope this helps.

 

Nima

 

christinepensa <christinepensa wrote:

Hello fellow veggies,

 

Boy it's been a long time since I posted. I need some suggestions. My

church is having a big auction/party THIS SATURDAY! I need some

suggestions for some vegan appetizers. Something that will really

knock their socks off. I was thinking of something using phyllo

dough? I know we will already have veggies and fruit trays and I want

something that will appeal to the meat eaters too. Oh, I don't like any

of the soy cheeses so I need something that doesn't contain any of the

fake cheeses. I really appreciate your help.

 

Christine

Mom to 1 vegan and 1 omnivore

 

 

 

 

 

 

 

[Guest guest]

Does your library carry any good cookbooks -- try something like Vegan

Planet, which has a nice appetizer section in it. From what's been

posted on here lately, sounds like Veganomicon would be a good source

for something like that too.

 

At my husband's company Christmas dinner they served a couple of vegan

hors d'oeuvres (!!) that were tasty -- cherry tomatoes with the tops cut

off and slightly hollowed, filled/heaped with artichoke tapenade, and

cucumber boats filled with avocado salsa.

 

I have made phyllo spanikopita triangles with tofu instead of ricotta

cheese, and they were very tasty, though not sure how well they'd go

over with people use to regular cheese. That recipe was from Vegan Planet.

Heather

 

christinepensa wrote:

>

> Hello fellow veggies,

>

> Boy it's been a long time since I posted. I need some suggestions. My

> church is having a big auction/party THIS SATURDAY! I need some

> suggestions for some vegan appetizers. Something that will really

> knock their socks off. I was thinking of something using phyllo

> dough? I know we will already have veggies and fruit trays and I want

> something that will appeal to the meat eaters too. Oh, I don't like any

> of the soy cheeses so I need something that doesn't contain any of the

> fake cheeses. I really appreciate your help.

>

> Christine

> Mom to 1 vegan and 1 omnivore

>

>

 

 

 

[Guest guest]

I have a recipe for a mean - cucumber dill tea sandwiches... I don't have the

recipe right off hand but if you're interested I can send it.

 

Basically -

peel 2 cucumbers

slice the length of the cucumber(long way)

scoop all seeds out so it looks like a canoe.

cut into thin slices so they look like cresent moons

toss in bowl with about 1/2 tsp salt and let sit for 15 min.

 

Chop some fresh dill

get some veganiase and mix with dill so you have dill mayo.

get a loaf of plain wheat bread

spread dill mayo on bread - each slice

 

Drain cucumbers and use paper towels to soak up all the liquid

toss again with about 1/4 tsp white vinegar and some fresh ground pepper - 3-5

twists of freshly ground pepper

let sit for 5 minutes

 

put cucumbers on bread that has the dill mayo on it and put pieces of bread

togehter to make a sandwich.

Then cut into small tea size sandwiches - I like to do triangles.

 

Very yummy.

 

 

christinepensa <christinepensa

 

Tuesday, January 29, 2008 9:52:39 AM

vegan appetizers need suggestions

 

Hello fellow veggies,

 

Boy it's been a long time since I posted. I need some suggestions. My

church is having a big auction/party THIS SATURDAY! I need some

suggestions for some vegan appetizers. Something that will really

knock their socks off. I was thinking of something using phyllo

dough? I know we will already have veggies and fruit trays and I want

something that will appeal to the meat eaters too. Oh, I don't like any

of the soy cheeses so I need something that doesn't contain any of the

fake cheeses. I really appreciate your help.

 

Christine

Mom to 1 vegan and 1 omnivore

 

 

 

 

 

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____

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http://www./r/hs

 

 

[Guest guest]

1 medium to large Chinese (Napa) cabbage (or romaine or arugula)

8 oz. rice vermicelli noodles

1 bunch cilantro (chopped)

1 package vegan chorizo

Peanut Sauce (measurements are approx. and to taste):

1/2 cup peanut butter (I like crunchy)

2-3 tablespoons of sweet chili sauce

1/4 cup of water

1-2 tablespoons good soy sauce or tamari

 

Directions:

 

(If you are using lettuce, skip this step) Bring a large pot of water to boil.

While the water is heating, break the leaves off, wash them, and set them aside.

When the water is boiling add a dash of salt and then begin dropping in the

cabbage leaves a few at a time. Leave them in for no more than 4-5 seconds or

until they turn bright green and become slightly pliable. Continue this process

until all the leaves are done. Set the leaves aside.

 

Use the boiling water cook to the noodles according to the package, drain,

rinse with cool water, and set aside. In a medium, lightly oiled, saute pan cook

the chorizo until it is just a bit brown around the edges.

Assembly (very easy): Take a leaf and fill it with noodles, chorizo, and

cilantro. Fold the top over the bottom and place seam side down on a platter.

 

Peanut sauce: Mix all of the ingredients in a bowl and stir until smooth. If

it's too thick add more water. Garnish with more cilantro. If you like more

spice, use a squirt or two of sriracha (rooster sauce).

 

veggie pinwheel wraps

1 avocado, diced

2 carrots, peeled into strips

alfalfa sprouts

1 T. nayonaise or other mayo

2 small soft flour tortillas (I use whole wheat)

Dash Tamari or pinch of cumin or any seasoning that you like

 

Combine avocado and carrots with the mayonnaise and seasoning until well

blended. Place mixture in the center of tortillas, top with sprouts and fold

over edges of tortilla to form a roll. For variety, add slices of tomato,

Muenster or Cheddar cheese

 

 

christinepensa <christinepensa wrote:

Hello fellow veggies,

 

Boy it's been a long time since I posted. I need some suggestions. My

church is having a big auction/party THIS SATURDAY! I need some

suggestions for some vegan appetizers. Something that will really

knock their socks off. I was thinking of something using phyllo

dough? I know we will already have veggies and fruit trays and I want

something that will appeal to the meat eaters too. Oh, I don't like any

of the soy cheeses so I need something that doesn't contain any of the

fake cheeses. I really appreciate your help.

 

Christine

Mom to 1 vegan and 1 omnivore

 

 

 

 

 

 

 

Be a better friend, newshound, and know-it-all with Mobile. Try it now.

 

 

[Guest guest]

Hi Christine,

This knocks socks off whenever I bring it to a party. It is very

simple and fast to put together, too.

 

Cheers,

--Kathy

 

Bruschetta With White Bean Spread

From Cook's Illustrated Magazine

 

Bread:

* 1 loaf country bread cut into appetizer-size 1/2 inch slices

* 3 Tbsp. olive oil

* 1 large clove garlic, peeled

 

Arrange bread in one layer on large cookie sheet. Toast bread about 4

inches under broiler element until light golden brown, 2-4 minutes per

side. Brush both sides with olive oil and rub with peeled garlic.

Arrange on serving tray.

 

Spread:

* 1 19-oz. can cannellini beans, drained

* 2 Tbsp. olive oil

* 1 Tbsp. fresh lemon juice

* 1 Tbsp. water

* 1 small clove garlic, pressed

* 1/2 tsp. salt

* 1/8 tsp. ground black pepper

* 1 tsp. minced fresh rosemary

 

Process 2/3 of beans, oil, water, lemon juice, garlic, salt and pepper

about 10 seconds, until smooth. Add remaining beans and rosemary;

pulse just until incorporated, about five 1-second pulses. (This is

best done in advance and refrigerated to meld the flavors, but you

don't have to.)

 

Topping:

* 1 Tbsp. olive oil

* 1 Tbsp. balsamic vinegar

* 1/4 tsp. salt

* 1/8 tsp. ground black pepper

* 1/4 medium red onion, very thinly sliced

* 2 oz. fresh baby arugula (or baby spinach), shredded

 

Whisk together oil, vinegar, salt and pepper. Add onion and arugula

and toss gently.

 

Divide bean spread evenly among bread slices. Top each slice with a

forkful of arugula/onion mixture. Serve immediately.

 

, " christinepensa "

<christinepensa wrote:

 

> knock their socks off. I was thinking of something using phyllo

> dough? I know we will already have veggies and fruit trays and I want

> something that will appeal to the meat eaters too. Oh, I don't like any

> of the soy cheeses so I need something that doesn't contain any of the

> fake cheeses. I really appreciate your help.

>

> Christine

> Mom to 1 vegan and 1 omnivore

>