CLEVELAND CAULIFLOWER SHRIMP COCKTAIL – GOAT
Flavors and textures of the sea without the sea. Nothing fishy here. Ever miss shrimp cocktail? This will do ya’ good!!
Serves 6-8
Category: APPETIZERS
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
Categories
BOURBON BAKED BEAN SALSA
BOURBON BAKED BEAN SALSA
An American slant to Mexican bean salsa. Bourbon Baked Beans mixed with caramelized peppers and onion and pineapple salsa. Seasoned with fresh basil and mint! Serve with your favorite tortilla chips!
Makes 7 cups
Categories
SPICY INDIAN SALSA
SPICY INDIAN SALSA
Indian flavors meld with the traditional flavors of Mexican salsa. Chili beans, scallions and Garam Masala spice. Exciting and different! Serve with your favorite tortilla chips!
Makes 4 cups
Categories
BLACK OLIVE MOUSSE
BLACK OLIVE MOUSSE
Soy cream cheese combined with black olive paste, basil and garlic. Hand-whipped till light and creamy! Served with assorted chopped pickles, mustard, assorted crackers and bread!
Makes 1-1/2 cups
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! Can also be used on a sub sandwich.
Makes 3-1/2 cups spread
MEATLESS PEPPERONI SOY CREAM CHEESE SPREAD
with green scallion and fresh sweet red pepper! Served with Caramelized Onion Ritz Crackers!
Makes 1-3/4 cups
BAKED STUFFED ARTICHOKES
Artichokes stuffed till bursting with an aromatic Kalamata olive, garlic, pine nut and lemon bread stuffing, then baked till steaming hot!
Makes 2
MUSHROOM AND GARLIC HUMMUS MOUSSE
with extra virgin olive oil, coconut oil spread, soy sour cream, basil and tarragon. Superb!
Makes 2-1/4 cups
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
Categories
AVOCADO DIP FOR POTATO CHIPS
AVOCADO DIP FOR POTATO CHIPS
Fresh avocado combined with extra virgin olive oil, lemon, garlic, curry and horseradish, blended till creamy with non-dairy creamer. Served with potato chips!
Makes 1 cup
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
CURRY REFRIED BEAN AND ROASTED PEPPER DIP
Vegetarian refried beans combined with salsa, sweet red roasted peppers and curry. Served with tortilla chips!
Makes 3 cups
CREAMY BEAN AND SALSA DIP
Pinto beans, tofu, picante sauce, fresh cilantro, garlic and basil blended till creamy. Garnished with additional fresh cilantro and served with tortilla chips. Low fat!
Makes 4 cups
BLACK BEAN SALSA DIP
Black beans, salsa and cilantro. Served with tortilla chips. Can’t get much simpler than that for a special occasion hors d’oeuvre!
Makes a little over 2 cups
Categories
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 to make and can be made up ahead of time!
Makes 2-1/2 cups
BREAD STUFFING FOR ARTICHOKES
A fresh lemon, garlic and dill seasoned bread stuffing with sautéed mushroom, onion and celery!
Makes enough to stuff 5-6 artichokes
BAKED STUFFED ARTICHOKES WITH COUSCOUS
Fresh cooked artichokes stuffed with a sweet onion and fresh garlic couscous, flavored with extra virgin olive oil and poultry seasoning. Baked till piping hot!
Serves 2
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
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 9 cups antipasto
HOT PEANUT BUTTER AND JELLY DIPPING SAUCE
Peanut butter, jelly and mustard, served hot as a dipping sauce, for your favorite toasted bread strips. A casual hors d’oeurve to serve when friends drop by unexpectedly. A delicious combination!
Serves 1, or as many as you’d like
Categories
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
Categories
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
Categories
CRAZY PIEROGI CRACKER
CRAZY PIEROGI CRACKER
A blend of sauerkraut, soy cream cheese, mustard, garlic, paprika. Served cold on crackers with assorted toppers: chopped Kalamata olive, chopped cucumber, chopped tomato and chopped dill pickle!
Makes about 3 cups spread
BAKED CREAMY REFRIED BEAN SPREAD
with seasoned greens, soy sour cream and pickled Serrano peppers. Topped with chopped tomato, cilantro and soy sour cream. Served with fresh flour tortilla wedges!
Makes 3-1/3 cups spread
CREAMY GUACAMOLE
with tomato, soy sour cream, fresh garlic, cilantro and pickled Serrano peppers!
Makes 1-1/3 cups
AVOCADO WITH FENNEL DRESSING
Sliced avocado halves drizzled with fennel seasoned oil and vinegar! A special treat!
Serves 2
AVOCADO WITH GRAPEFRUIT VINAIGRETTE
A light, zesty grapefruit vinaigrette with dill that goes especially well drizzled over avocado!
Makes enough for 4-5 servings
Categories
WALNUT HUMMUS
WALNUT HUMMUS
with garlic, rosemary and tarragon! Topped with cracked pepper, drizzled with extra virgin olive oil and served with pan-fried flour tortillas!
Makes 1-¾ cups
SWEET RED ROASTED PEPPER SPREAD
Sweet red roasted peppers, almond crumbles, avocado, black olive and capers. Flavored with coriander, fresh lemon and garlic. A surprise ingredient: grape jelly! Salty, hot and sweet! Serve topped with additional chopped roasted pepper and capers with pan-fried flour tortilla wedges as dippers, or use as a sandwich spread on Sharon’s Roasted Pepper and Tomato Grinder aka Sharon’s “Meatball” SUB!
Makes 2-½ cups
Categories
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
Categories
SHARON’S BRUSCHETTA
SHARON’S BRUSCHETTA
Your guests will be talking about this one tomorrow! Now that’s Italian!
Makes 17 individual bruschetta hors d’oeuvres
SUN-DRIED TOMATO PINE NUT SPREAD
Soy cream cheese combined with pine nuts, sun-dried tomatoes, garlic and cilantro. Spread onto toasted rye bread squares and topped with fresh cilantro!
Makes 1-1/2 cups spread
Categories
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
Categories
OVEN ROASTED SPICED PEANUTS
OVEN ROASTED SPICED PEANUTS
Brown sugar, soy bacon bits, curry and extra virgin olive. A perfect snack or light hors d’oeuvre for any holiday or event. Delicious and easy!
Makes about 9 cups after cooked
CREAMY HOT ONION CAPONATA SPREAD (hot means taste not temperature)
High flavors and taste sensations. Whoa! Like that.
Makes 2 cups
FRIED PEPPER SOY SOUR CREAM DIP
I made this dip to have as we watched the super bowl. A special dip for a special party of two–but any party will do!
Makes 2 cups
Categories
IT AIN’T CHOPPED LIVER
IT AIN’T CHOPPED LIVER
A soy based pate that tastes like goose liver without the liver aftertaste and without the cruelty. See for yourself. Wow!
Makes 2-3/4 cups
