5 STAR ORIGINAL AUTHENTIC ANIMAL-FREE RECIPES. EXPERIENCE CULINARY PERFECTION BY COOKING WITH CHEF SHARON!
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
GLUTEN-FREE VEGGIE ‘SMOKED SALMON’ SPREAD Made with Tofutti Better Than Cream Cheese, Greek olives, sun-dried tomatoes, soy bacon bits, capers, roasted peppers and horseradish. Yes, it takes and textures like smoked salmon! Makes 1-1/4 cups
TAPENADE MOUSSE Kalamata olives, fresh garlic and onion processed till mealy, then combined with dairy-free cream cheese till smooth and mousse-like. Served with a ‘cutting board’ whole grain bread cut into chunks! Rustic and elegant – a perfect match! Makes 2 cups
BLACK & WHITE BAKED STUFFED ARTICHOKES Black and white fresh breadcrumbs mixed with cashew crumbles, garlic and lemon. Stuffed in pre-cooked fresh, whole artichokes and baked till steaming hot! Makes 2
SHARON’S ‘PEARL OYSTER’ STUFFED MUSHROOMS Gourmet Pearl Oyster mushrooms combined with sauteed onion, celery, garlic and steamed eggplant. Mixed with fresh potato breadcrumbs, fine cashew crumbles, white wine and saffron. Stuffed into crimini and white button mushroom caps, baked till hot, then served with a saffron remoulade sauce! Makes approx. 42 stuffed mushrooms – approx. 6Continue reading “SHARON’S ‘PEARL OYSTER’ STUFFED MUSHROOMS”
MARSALA MUSHROOM PATE Finely diced mushroom sauteed with roasted eggplant, sweet onion, garlic and Marsala wine. Served cold with French baguette slices, Marsala spicy brown mustard and sliced dill gherkin pickles. Makes 2-1/4 cups
PAN-FRIED SOY SAUSAGE CANAPES Served with spicy barbecue sauce and horseradish maple mustard sauce! Makes 32 or 64 depending on size you prefer
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
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
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
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
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! CanContinue reading “ROASTED PEPPER CASHEW CHEESE HORS D’OEUVRES”
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
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
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”
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 9Continue reading “EGGPLANT AND PEPPER ANTIPASTO APPETIZER”
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
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 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
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
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 onContinue reading “SWEET RED ROASTED PEPPER SPREAD”
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
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
CheF DavieS-TighT™ 