CHEF DAVIES-TIGHT
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…
AFC HORSERADISH SWEET POTATO SPREAD When you have AFC Coral Horseradish Sauce on hand, this is a great appetizer to make with it. Pretty to look at, ultra creamy and perfectly balanced flavors. This can also be used as a sandwich spread for your veggie or burger sandwiches. Makes about 1-1/2 cups
Can also be used as a side dish vegetable when heated.
AFC RED TURKEY CHEESE TOFU SPREAD AFC RED TURKEY CHEESE SAUCE mixed with tiny diced green pepper and Silken extra-firm tofu. Topped with chopped roasted pepper and served with whole wheat crackers. An eggy-white soft boiled texture with smokey high garlic overtones. Crisp lines meet sweet expressions of rightness! You are God after all! Makes […]
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
TOMATO NUT HUMMUS A wonderful hummus. Yes, a tomato nut hummus. I make the rules in my kitchen. No beans in this dip. This is the most unfamiliar tasting recipe. The only things familiar are the flatbread and the fact that it’s a dip. Flavors, textures all new! Except that you won’t miss the lamb that generally accompanies […]
EGGPLANT TOMATO CREAM SPREAD Looks rustic, tastes elegant, feels luxurious! Makes 2 cups 4 T. extra virgin olive oil 4 garlic cloves, peeled and finely chopped 1 med. eggplant (a little more than 1 lb.), unpeeled, cut into 3/8 inch cubes (no larger) salt and black pepper to taste 4 fresh Italian (Roma) tomatoes, seeded and […]
PINEAPPLE BEAN SALSA SOUP – or dip This is my gazpacho – upticked all the way to the moon and back. The longer it marinates, the more subtle the flavors. Some like the old, some like the new! Serve as a cold appetizer soup or a dip with tortilla chips! Makes 9 cups
THE BIG GAME DIP This is a big dip for a big day. It makes a lot so you won’t run out. Bold and subtle flavors – crunchy, meaty and smooth textures – make this a perfect party dip for all tastes! Makes 3-1/2 cups
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 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 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
CAPONATA BABAGANOUSH Roasted eggplant combined with a mushroom, red wine and garlic reduction. Finished with toasted sesame seed, tomato and Gia Russa Balsamic glaze! Served with grilled pita bread and/or sliced French baguette and sides of capers and/or chopped Kalamata olive! Makes 3-1/2 cups
CRANBERRY BLACK BEAN SALSA Whole cranberry sauce, black beans and sweet mini peppers combined with chunky salsa, fresh cilantro and lemon. Served with white corn tortilla chips. Wow! My new favorite salsa! Makes 4 cups
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 small […]
GLUTEN-FREE SAFFRON SUN-DRIED TOMATO DIP Sun-dried tomatoes, celery, raw onion and garlic, fresh lime, orange zest and saffron. Mixed with Tofutti Better Than Sour Cream. Garnished with celery leaves and paprika. Served with potato chips! Makes 2 cups
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
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
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
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
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
CREAMY GUACAMOLE with tomato, soy sour cream, fresh garlic, cilantro and pickled Serrano peppers! Makes 1-1/3 cups
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
SHARON’S BRUSCHETTA Your guests will be talking about this one tomorrow! Now that’s Italian! Makes 17 individual bruschetta hors d’oeuvres
