The Vegan Food Lab by Arielle de La Loyere
Snacks/Appetizers
Note: There are Snacks/Appetizers options in the Kids section too for you to try! Enjoy!
Yellow, Orange & Red
Bell Pepper Dip
Kalamata Olive
Dip & Crostinis
Ingredients:
1 of each pepper: yellow, red, orange (cored & diced)
1 large jalapeno pepper cored & diced (optional)
8 whole garlic cloves
1 tbsp lime juice
1/2 tsp cumin powder
1/4 cup sour cream (Vegan nut sour cream)
1/4 cup mayonnaise (Vegan Mayonnaise)
Salt & pepper to taste
Preparation:
Preheat oven to 425F (220C) and bake peppers on a tray.
Separately also bake the garlic for 20-25 minutes.
Remove the peppers & garlic, peel the skin off. Let it cool.
In a blender, add the peppers, jalapeno, garlic, lime juice, cumin, sour cream , mayonnaise, salt & pepper.
Blend until smooth.
Add more lime juice or salt & pepper to taste.
Serve in a bowl with raw vegetables, organic nachos or pita bread on the side. Enjoy!
Ingredients:
650g yogurt (Vegan Almond yogurt)
1 cup mixed olives finely chopped
2 garlic cloves minced
2 tsp olive oil
1 tbsp parsley finely chopped
2 tsp grated lemon zest
Salt & pepper to taste
1 French baguette bread (or gluten free bread) cut into 1/2 inch slices
Preparation:
Strain the yogurt with a clean dish cotton cloth overnight. Discard or drink the remaining liquid (its full of protein).
In a large bowl, combine olives, garlic, olive oil, parsley, zest & yogurt. Add the salt & pepper to taste.
Preheat oven to 350F. Place baguette slices and let them bake. When golden remove & let cool.
On a serving platter, spread the olive mixture onto the baguette slices & serve. Enjoy!
Hummus Dip with Paprika Dusted Toasted Pita
Ingredients:
1 can (540 ml) chick peas rinsed & strained
2 tbsp tahini
2 tbsp olive oil
3 garlic cloves
1 lemon juice
1/2 cup water
Salt & pepper to taste
Whole wheat pita bread or gluten free bread
Paprika powder or Zatar powder
Olive oil to taste
Preparation:
Add all ingredients for the hummus into a blender & mix until smooth.
If the texture is too thick, add a little water & olive oil.
On a baking sheet, place the pita bread, sprinkled with paprika & olive oil. Grill until golden. Serve with the hummus in a bowl. Enjoy!
Tomato and
Goat Cheese Toast
Ingredients:
1 cup cherry tomatoes cut in 1/2
2 pieces of whole grain bread or gluten free bread
2 tbsp goat cheese or cream cheese (Vegan nut cheese)
Sprigs of fresh thyme or some rosemary
Salt & pepper to taste
Preparation:
Preheat the oven to 350F.
Add the tomatoes cut in 1/2 onto a baking sheet. Place in oven and bake the tomatoes for 20-25 minutes. Remove from the oven & let them cool.
Toast the two pieces of whole wheat Bread.
Spread the goat cheese or cream cheese or nut cheese (cashew creme cheese is popular and available in most grocery health stores) about 1 tbsp per piece of bread.
Add the cherry tomatoes on top about 1/2 cup per piece of bread.
Sprinkle with the small leaves of thyme, which you have removed from the sprigs. Or sprinkle with rosemary.
Add salt & pepper to taste. Enjoy!