New! Fantastic! Best in Taste! AFC SPOON FILLS – 6 bites to freedom

Do you think it’s time to put the whole world on a diet? I think so. The world, the whole world, needs to stop eating animals. Everybody – adults, children, and other animals too. We need to find a way to feed the carnivorous animals on the planet plant food. We can do it withContinue reading “New! Fantastic! Best in Taste! AFC SPOON FILLS – 6 bites to freedom”

Crabless Cake Bites

Originally posted on THE ANIMAL-FREE CHEF™:
CRABLESS CAKE BITES Now this is an easy appetizer when you don’t want to start from scratch. And why not impress your guests and make your appetizer the talk of the meal! Makes 18 bites  8.8 oz. Gardein brand Crabless  Cakes, frozen vegetable oil for frying Dipping Sauce: prepared…

Broiled Tomato Cheese Triscuits

BROILED TOMATO CHEESE TRISCUITS Hot cheese melting over fresh Roma tomato with the essence of herb permeating your senses making it feel like you’re eating a bite-size crispy mini pizza will delight your guests!  Even when these morsels are no longer hot, your enjoyment won’t diminish! Don’t forget the napkins! Makes 36 canapes

CHARRED BRUSSEL SPROUTS

CHARRED BRUSSEL SPROUTS Fresh steamed brussel sprouts charred in a little extra virgin olive oil. Tossed with garlic, smoked paprika, fresh grind sea salt and black pepper. Served with Ball Park Mustard mixed with a little veggie mayo! Serve as hors d’oeuvre or side dish vegetable. Low fat! Serves 6

TOMATO WALNUT TAPENADE

TOMATO WALNUT TAPENADE Sun-dried tomatoes, walnuts and Kalamata olives are the center of this tomato based tapenade. Rich. Smooth but textured. Potent and subtle at the same time.  A great tapenade for home entertainment or restaurant appetizer! Makes 4-1/2 cups

APPLE TAPENADE

APPLE TAPENADE Hot, spicy, salty, sweet, sour, acrid, tart means powerful. Serve as appetizer with toast points or French baguette, or with your favorite pasta and marinara sauce on the same dish so the juices can mingle. Heaven on a plate! Makes 7 cups

BLACKENED CAULIFLOWER BUDS

BLACKENED CAULIFLOWER BUDS Steamed cauliflower buds coated with a dry batter mix, then pan-fried with garlic till blackened. Served with a sweet onion mustard sauce! Perfect for restaurant or home! Serves 2-4 as a first course (sit down to eat) appetizer

HORS D’OEUVRE PLATTER

HORS D’OEUVRE PLATTER Caponata Babaganoush and hummus spreads served with grilled pita triangles. Kalamata olives, capers and Pickled Roasted Yellow Peppers serve as accompaniments. Garnish it all with chopped fresh parsley, serve and listen to the raves! Serves 6

MUSHROOM AND BREAD PATE

MUSHROOM AND BREAD PATE A unique way of making, presenting and enjoying mushroom pate! By adding fresh Italian breadcrumbs to the mix, the glutenous nature of the bread, when left to set in the refrigerator overnight creates a pate you can slice with no detraction from the pate or its mushroom flavor! Makes 2 smallContinue reading “MUSHROOM AND BREAD PATE”

MUSHROOM PATE SANDWICH SPREAD

MUSHROOM PATE SANDWICH SPREAD Homemade mushroom pate with red wine, sweet onion, garlic and cracked pepper mixed with Silken tofu to create a delicious, creamy textured sandwich spread. Can also be served, minus the tofu, as a mushroom pate appetizer! Makes 3 cups

COCKTAIL HORS D’OEUVRE SANDWICHES

 COCKTAIL HORS D’OEUVRE SANDWICHES A quick, easy, delicious, satisfying hors d’oeuvre sandwich. Made with Tofutti Better Than Cream Cheese, veggie salami, scallion and garlic. Spread on rye cocktail bread, cut into triangles! Makes  a little more than 1-½ cups spread, enough for 1 sleeve of cocktail bread

TRULY TOMATO BRUSCHETTA

TRULY TOMATO BRUSCHETTA Dei Fratelli’s Truly Tomatoes cooked with caramelized onion, garlic and Kalamata olives. Seasoned with fennel, smoke and allspice. Spread on Artisan baguette slices. Broiled, then drizzled with extra virgin olive oil! Sauce makes 2 cups

ROASTED PEPPER CASHEW CHEESE HORS D’OEUVRES

ROASTED PEPPER CASHEW CHEESE HORS D’OEUVRES A cheesy mousse-like spread made from cashews, sweet red roasted peppers, sweet onion, garlic and nutritional yeast. Spooned onto lightly broiled potato bread rounds. Half topped with strips of roasted pepper and the other half topped with Kalamata olive strips. An elegant, melt in your mouth hors d’oeuvre! CanContinue reading “ROASTED PEPPER CASHEW CHEESE HORS D’OEUVRES”

ROASTED PEPPER AND HORSERADISH CANAPES

ROASTED PEPPER AND HORSERADISH CANAPES These delicious little canapés are impressively easy to make, especially when you have unexpected guests or don’t have the time to invest in something more intricate. I love them! Makes as many as you want

ARTICHOKE ANTIPASTO HORS D’OUEVRE

ARTICHOKE ANTIPASTO HORS D’OEUVRE Eggplant appetizer (caponata) mixed with marinated artichoke hearts and sweet red roasted peppers. Served with slices of fresh French baguette! Makes 1-1/2 cups

ANTIPASTO RELISH FOR CRACKERS

ANTIPASTO RELISH FOR CRACKERS Sweet pickled peppers, corn, Kalamata olives and sliced scallion mixed with a garlic and red cayenne pepper vinaigrette. Serve with Ritz crackers. Hot, sweet and spicy! At every cookbook signing I ever went to this was one of the hors d’oeuvres I served and everybody loved it! It’s simple, easy toContinue reading “ANTIPASTO RELISH FOR CRACKERS”

WALNUT BAKED STUFFED MUSHROOMS

WALNUT BAKED STUFFED MUSHROOMS Italian-style. Potent, rich and satisfying. Great as an appetizer, hot or cold, or as a main dish with marinara sauce and salad! Makes 19 stuffed mushrooms plus 6 small meatballs

EGGPLANT AND PEPPER ANTIPASTO APPETIZER

EGGPLANT AND PEPPER ANTIPASTO APPETIZER Sweet onion and green peppers sauteed with fresh eggplant, then  simmered with garlic, basil, thyme and diced tomatoes with a dash of red wine vinegar, and a  shadow of sweet and heat. Served with hot pita bread triangles brushed with extra virgin olive oil. An impressive hot appetizer! Makes 9Continue reading “EGGPLANT AND PEPPER ANTIPASTO APPETIZER”

VEGGIE SALAMI SLIDERS

VEGGIE SALAMI SLIDERS Sauteed sweet cabbage and onion piled onto miniature potato rolls spread with spicy brown mustard and animal-free mayonnaise, with sweet red roasted peppers and pan-fried Veggie Salami Slices. A simple and delicious hors d’oeuvre sandwich! Makes 12 sliders

HOMEMADE CAPONATA

HOMEMADE CAPONATA Sauteed eggplant, peppers and onion with capers, olives and fresh tomato. Seasoned with garlic, celery seed, a touch of sweet and a touch of heat. Use for bruschetta! Makes 2 cups

AMERICAN TERIYAKI CHOP

AMERICAN TERIYAKI CHOP A teriyaki flavored almond, pecan, walnut paste. Served on toasted potato bread mini sandwiches with ketchup or mustard. Great for a party. No one will believe there’s no meat in it! Makes 3 cups for 48 hors d’oeuvre sandwiches

SUN-DRIED TOMATO CANAPES

SUN-DRIED TOMATO CANAPES Succulent home-marinated sun-dried tomatoes served atop tender/crisp rounds of French baguette brushed with olive oil and garlic, then topped with capers, Kalamata olives and cornichon pickles. Sprinkled with freshly chopped Italian/flat leaf parsley! Makes 24