Janet Hudson - The Easy Vegan: Over 440 Delicious Recipes and Menus for Every Day of the Year

Hors d'oeuvres:

HOT AND COLD MINI ENTREES

Appetizers make for great

conversationthese whet the

appetite for the entree or satisfy

the soul as a meal on their own

Anaheim Poppers

Serves 12-24

Place the peppers under a broiler or on an open flame and roast until the skins blister. Place the peppers in a plastic bag and fill with ice water. When the skins begin to peel off, remove them from the bag and peel the skins off (wearing gloves). Halve the peppers and remove the seeds.

Mix the butter and salsa and stuff the peppers with the mixture.

Artichoke Heart Muffins

Serves 24

Preheat the oven to 350F.

Oil enough muffin pans for the 24 wrappers and place a wonton wrapper in each cup. Combine the remaining ingredients and spoon the mixture into the cups. Pinch each wrapper closed. Bake for 10-12 minutes. Serve warm.

Asparagus Surprise

Serves 6

Preheat the oven to 325F.

Lay out the bread slices and spread with tablespoon of vegetable margarine on each slice, followed by a dash of vegetable seasoning and 1 tablespoon soy cream cheese.

Place an asparagus spear at the end of bread slice and roll up. Melt the remaining margarine, roll each slice in it and then roll them in the grated parmesan. Heat in the oven for 12 minutes, or until browned.

Asparagus with Sun-Dried Tomato Timbale

Makes 2 timbales

Steam the asparagus then sprinkle it with the lemon juice. Reserve two tips and puree the remaining asparagus in a processor. Cool.

Combine the tofu and cream cheese. Season with the vegetable powder, add salt and pepper to taste, and whip until smooth. Fold in the scallions and garlic then add the sun-dried tomatoes. Combine the veggie parmesan and parsley in a separate bowl.

Now assemble the dish. Spray two 3-4-inch molds with non-dairy vegetable spray. Line with plastic wrap and build up layers: first the veggie cream cheese mixture, then the parmesan mixture, then the asparagus; now repeat the layers.

Refrigerate 2 hours or, for best results, overnight. Unmold. Garnish with cherry tomato and an asparagus tip. Serve with veggies or toast.

Beau Monde Nibbles

Serves 8-12

Mix all the ingredients, except the loaf, and let the mixture sit 8 hours or overnight.

Hollow out the loaf and cube the bread. If you wish, you can toast the cubes in a 275F oven until browned.

Fill the loaf with the dip just before serving and serve with the cubed bread.

Beer-Battered Artichoke Hearts

Sreves 4

Puree the first four ingredients. Once the batter is smooth, stir in the beer.

Dip the artichokes into the batter and fry in safflower oil until brown and crispy.

These are good served with vegan mayonnaise dressing and lemon wedges.

Bruschetta

Serves 10

Preheat the oven to 275F.

Coat a skillet with 2 teaspoons of olive oil. Place the tomatillos or peppers, onions, and basil in skillet; saut for 2 minutes. Add the tomatoes, red wine, and pepper. Cook an additional 2 minutes. Remove from heat.

Place the baguette slices on a cookie sheet and brush with the remaining olive oil. Mound 2 tablespoons of tomato sauce on each baguette. Bake 4 minutes, or until crispy.

The following recipe expands on this theme, adding a few special ingredients to make it extra tasty.

Bravo! Bravo! Bruschetta

Serves 10

Preheat the oven to 275F.

Coat a skillet with 2 teaspoons of olive oil. Place the peppers, onions, corn, and basil in the skillet; saut for 2 minutes. Add the tomatoes and red wine. Cook an additional 2 minutes then remove from the heat.

Place the baguette slices on a cookie sheet and brush with the remaining olive oil. Mound 2 tablespoons of tomato sauce on each baguette. Top each slice with some artichoke and sprinkle with veggie cheese. Bake 4 minutes, or until crispy.

California Dream'n Shrimp Cocktail

Serves 4