Appetizer

/Appetizer

Appetizer

Vegan Vermicelli Soup

March 2, 2015
Cuisine
Course

This is a popular Mexican soup, great as an appetizer or as a main course.  The base of the soup can be made and frozen for later use and you can add the noodles when you get ready to serve it – but its best fresh!  Make sure when you buy the vermicelli that you double check to be sure its vegan, not made with egg!  Some types of vermicelli are sneaky like that, but you can always substitute a pasta that is similar in shape and size that is vegan!

Vegan Peanut and Potato Soup with Cilantro

March 2, 2015
Cuisine
Course
Serves 6 Servings

In Central and South America, Peanut soup is a well-appreciated dish, full of flavor and originality, especially popular in Bolivia and Ecuador.  The ground nuts are used as a thickening agent in this soup, which has been altered to be totally vegan!  This recipe serves 6, so be sure to invite your friends over on a cold day for a bowl!

Vegan Spinach and Plantain Rounds

March 2, 2015
Cuisine
Course

In the Caribbean Islands, the Plantain is one of the most popular things to cook with.  There are a number of dishes you can use them for, but here is a really popular one that is not only vegan, but delicious as well!  I serve this all the time as an appetizer, finger foods, etc…everyone loves it!  Make sure your plantains are very ripe, but still firm – this is very important in this recipe!  This dish can be served hot or cold, and goes great with the Mojo dipping sauce!

Vegan Vegetable Tempura

March 2, 2015

Tempura batter is really easy to make, but make sure you eat the tempura as soon as you make it, otherwise its not hardly as good as it should be!  Also, make sure you cut your veggies nice and thin so that they cook thoroughly and evenly with the batter.

Vegan Humous, Hummus, Hommous

March 1, 2015
Equipment
Blender

However the hell you spell it – its good shit.  Who wouldn’t have thought a tasty bean dip would be such a great and healthy snack?  Watch out for store-bought hummus, though – its not diet friendly at all!

This simple recipe only takes a few minutes, and it’s well worth it 🙂

Grilled Veggies with Vegan Polenta

March 1, 2015
Cuisine

Polenta is another one of those tricky things that vegans commonly think they can’t have because its always made with dairy.  But, hey man, you can have it, too!  All we need to fix this problem is some soy cream/milk, vegan butter, and a little vegan parmesean!  This recipe is great for a summer appetizer to an Italian feast, but it can also be a main course if you like!  Check it out:

Vegan Artichoke Soup

March 1, 2015
Cuisine
Course
Serves 4-6 Servings

This is a traditional French soup recipe, but we have (yet, again) put our special vegan twist on it, and now we can all enjoy a heartwarming bowl of this artichoke goodness.  You won’t be sorry you made it!

Vegan French Onion Soup

March 1, 2015

Usually, French Onion Soup is made with a load of butter and beef stock, but that doesn’t mean that vegans don’t get to enjoy this timeless classic!  Here’s an easy vegan french onion soup recipe to keep you warm on those rainy days.

French onion soup is one of my favorites by the way, it always warms me up and cheers me up when the grey skies roll in!

 

Note:  I have a great way of making the perfect crouton for this type of soup.  If you take a slice of vegan sandwich bread and cut a big circle out of the center with a ring cutter and bake it until toasty and crouton-like, it will sit perfectly on top of the soup.  You can even top it with some vegan cheese and watch it soak up all the soupy goodness!

Vegan Fiery Carrot Dip

March 1, 2015

In the summer time, its so damn hot that I never have the appetite for a big, filling meal.  However, there is nothing better to fill up on than some cool dips and spreads to be eaten with pita, baguette slices, and cucumbers.  Here’s a really delish carrot dip that I’m sure you will all enjoy!

*note* I like to garnish this vegan recipe with some chopped cilantro and toasted pine nuts, but its entirely up to you.  Some recommend olives, too, but I like to mix it up a bit.