Yield: 12 bites

Ingredients:

• 12 small pastry (pie) bites formed as shells
• 1/4 cup fig jam
• 3-4 artichoke hearts, sliced
• 1 ounce soy cheddar sliced in small pieces
• greens as garnish, we used lemon verbena

Directions:

1. We used pre-made vegan pastry shells. However they can also be made from vegan pie dough and baked ahead of time.
2. Slice the artichoke hearts in thirds or quarters.
3. Slice the vegan cheese in small pieces.
4. Place a small portion (1/2 teaspoon) of fig jam in the bottom of each shell.
5. Put a piece of the artichokes on each shell.
6. Top with a small piece of soy cheese on each shell and garish with a small leaf.
7. Serve on a tray or individual plates.

Yield: 1 & 1/2 cups

Ingredients:

• 1/4 cup cashew nuts, chopped
• 1 cup millet, cooked (from 1/2 cup dry)
• 1 tablespoon onion powder
• 1/4 teaspoon garlic powder
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1-2 tablespoons white miso
• 2 teaspoons cider vinegar
• 4-6 tablespoons nutritional yeast
• 1/2 teaspoon dry mustard (or 1 teaspoon regular)
• pinch nutmeg
• 1 pkg. / 1 tablespoon agar agar powder
• 1/4 cup water
• 2 tablespoons fresh chopped parsley
• 1 teaspoon fresh chopped chives

Directions:

1. Spray 2-3 (depending on size) ramekins with oil, then set aside until “cheese” is ready.
2. Put the cooked millet in a food processor and pulse to make a smooth paste.
3. Add the chopped cashews and pulse again.
4. Add the tahini, lemon juice and miso and again pulse.
5. Add the seasonings and rest of the ingredients and pulse to blend.
6. Taste and season accordingly.
7. We found it to taste just right at this stage.
8. Place 1/4 cup cold water in a small sauce pan.
9. Add the agar agar powder and stir well to mix.
10. Bring the mixture to a boil stirring constantly.
11. Add the agar agar mixture to the cheese mixture and stir well.
12. Pour or spoon the cheese mixture into the ramekins and allow to cool.
13. Place in a refrigerator for 1-2 hours or chilled overnight.
14. To remove from the ramekin, run a knife around the ring, and dip the bottom in boiling water for a 30 seconds, then invert onto a plate or lettuce leaf.

Notes:

We used 2 small baking rings and 1 ramekin as forms.

Alternative serving suggestion:

Serve the blue uncheese with Belgian endive and grapes as appetizer or salad. The blue cheese spread can be spread right away onto the Belgian endive leaves. Or if you wish to serve the blue cheese mixture as a solid, then it should be placed in a refrigerator for 1-2 hours or chilled overnight as described before.

to make the Belgian endive with blue uncheese spread:

1. Cut the bottom off the Belgian endive and separate the individual leaves.
2. Spread each leaf with some of the blue cheese spread.
3. Cut the grapes in half and pace 2 or 3 haves on each endive leaf.
4. Arrange on a platter or individual salad places.

Serving Size: 4

Ingredients:

for the polenta:

• 1 cup yellow cornmeal
• 1 teaspoon thyme
• 4 cups lightly salted water
• 4 ounces vegan soy cheese cut in small cubes

for the apples:

• 2 apples, cleaned, cord and sliced
• 1/ s lemon, juiced
• 1-2 tablespoons sugar, agave, rice or maple syrup
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1 cup water
• 1 teaspoon cornstarch
• 1 cup vegan cream cheese
• 1/4 cup walnuts, chopped and toasted

Directions:

for the polenta:

1. Bring the lightly salted water to a boil and add the cornmeal.
2. Stir vigorously while the cornmeal cooks and thickens. Be careful of spatters as it becomes thick, they can burn. When the polenta (cornmeal) has become thick, remove from the heat, add the thyme and extra salt if you feel it is needed.
3. Stir in the soy cheese pieces and pour into a baking dish to cool and become hardened. (Optionally, you can place into individual bowls and serve right away semi-liquid with the apples and cream cheese.

for the apples:

1. Prepare the apples and slice them into a saucepan with 1 cup of water and the lemon juice.
2. Add the sugar and spices and cook.
3. Mix the cornstarch with 1-2 tablespoons of water to form a paste.
4. Add the cornstarch to the apples and stir.
5. Remove from the heat when the liquid has thickened and become clear.

If you have placed the polenta in a baking dish, slice individual slices, squares or round pieces for each person.
Serve the polenta with the apples on top and a dollop of vegan cream cheese.
Garnish with walnut pieces sprinkled on top, and possibly dusted with some cinnamon.

Yield: 12

Ingredients:

• 6 thin slices of tempeh
• 1 tablespoon oil
• 1 batch of sesame ginger coleslaw
• 12 small cassava chips, corn tortillas or wonton wrappers
• 1 teaspoon sambal oelek

Directions:

1. Make the coleslaw according to directions. You only need to substitute agave for the honey.
2. Lightly brown both sides of the tempeh slices in a bit of oil.
3. Drain on paper towels.
4. Once the tempeh has cooled, cut each slice in half to make a small square.
5. If you are using wonton wrappers then you will need to fry them in oil.
6. If using store bought cassava chips or corn tortillas then you’re all set.
7. Place a tablespoon of coleslaw on each chip.
8. Top with a piece of tempeh and a small dab of sambal oelek.

Notes:

I think Kevin at Closet Cooking is a very talented and creative chef, even though he is an omni. I had seen his Ahi Tuna Tostadas and have been looking forward to adapting the recipe. The salad is delicious, and his mayoless sesame and ginger coleslaw is vegan except for the honey.

Yield: 4 sandwiches

Ingredients:

• 12 asparagus spears, cleaned and trimmed
• 2 large tomatoes, sliced
• 4 slices bread, toasted

for the vegan cheddar sauce:

• 2 medium carrots, washed peeled and grated
• 1/4 cup nutritional yeast flakes
• 1 tablespoon lemon juice
• 2 teaspoons onion powder
• 3 teaspoons mustard
• 1 tablespoon light miso
• Dash cayenne (optional)
• 1 pinch nutmeg
• pinch sugar

Directions:

1. Wash and trim the asparagus.
2. Cook the asparagus al dente.
3. To make the vegan cheese sauce, see below.
4. Slice the tomatoes.
5. Toast the bread in a toaster.
6. Lay the slices of toast on a cookie sheet prepared with baking parchment.
7. Optionally you can spread a vegan spread on the toast although we did not find this necessary.
8. Place 3 or for slices of tomato on each toast.
9. Lay 3 asparagus spears diagonally on top of the tomatoes.
10. Sprinkle or spread the cheese on top.
11. Place in the oven and broil for a few minutes until the cheese begins to melt.
12. Serve hot from the oven.

For the vegan cheese sauce:

1. Wash, peel and grate the carrots and place in a small saucepan with water.
2. Cook until they are soft and most of the water has evaporated.
3. Puree the carrots.
4. Add the rest of the ingredients mix well and return the stove to cook until thick and creamy.
5. Season to taste with additional salt, cayenne or mustard.

Notes:

We found an amazing vegan cheddar sauce at Recipezaar and slightly adapted it. It is a really tasty vegan cheese sauce.

Yield: 2 sandwiches

Ingredients:

• 1/4 head red cabbage, finely shredded
• 2 tablespoons soy yogurt
• 1 tablespoon garam masala
• 1 bps. oil\pinch salt
• 4 slices wholegrain bread

Directions:

1. Finely shred the cabbage.
2. Heat the oil in a frying pan and add the garam masala.
3. Add the red cabbage and saute until just wilted.
4. Remove from the heat and add the soy yogurt.
5. Mix well. Season to taste with additional garam masala or salt.

Notes:

I had seen these amazing sandwiches on the Veggiewiz blog and slightly adapted them to be vegan. We really enjoyed them.

Serving Size: 4

Ingredients:

• 1 zucchini, thinly sliced
• 1/4 cup sunflower spread (see recipe)
• 4-8 slices crispbread

Directions:

1. Follow the instructions for the Sunflower seed spread
2. Slice the zucchini very thinly using a cheese slicer or mandolin.
3. Place on the grill and lightly brown.
4. Spread each slice of crispbread with sunflower seed spread and lay the grilled zucchini on top.
5. Garnish with fresh herbs.

Yield: 16 spears

Ingredients:

• 3 Tbs. bread crumbs
• 2 tsp. oregano
• 1 tsp. thyme
• dash alt, and pepper
• 1 Tbs. nutritional yeast
• 1/8 tsp. garlic powder
• 1/8 tsp. paprika
• 2 med. zucchini
• 2 Tbs. oil
• Vegetable cooking spray

Directions:

1. Combine bread crumbs with the herbs and spices in a shallow dish or soup bow; set aside.
2. Pour the oil onto a plate.
3. Cut each zucchini lengthwise into 4 pieces; cut each piece in half crosswise.
4. Dredge the zucchini spears in the oil, (on each side), then dredge through the herbed bread crumbs.
5. Place on baking sheet coated with cooking spray.
6. Bake at 475 F / 246 C for 10 minutes or until brown and tender.
7. Serve with a dip of your choice.
8. I made a simple tomato salsa from a can of crushed tomatoes, Cajun seasoning, Tabasco, salt, pepper and a splash of lime juice.
9. A zippy soy yogurt with horseradish would also be yummy.

Notes:
This makes a nice snack, or appetizer, finger food or even a side dish.
Adapted from http://www.cooks.com/

Ingredients:

• 2 cups green peas
• 3 Tbs. sesame oil
• 1/4 cup chopped walnuts (or other nuts as pine, cashews pistachios etc.)
• 2 tsp. vegetable bouillon powder
• 1/2 cup water
• 2 Tbs. lemon juice
• 1 tsp. curry powder
• 1 tsp. cumin
• 2 tsp. grainy mustard
• 1/2 tsp. cayenne
• 1 French baguette
• 3 Tbs. fine olive oil
• 1/2 cup fresh pea tendrils (for garnish)
• pepper and salt to taste

Directions:

1. Cook the peas.
2. Drain the peas and allow them to cool slightly.
3. Put the peas in a food processor, blender or use a staff mixer.
4. Add the sesame oil, mustard, water, lemon juice and vegetable bouillon.
5. Add the walnut pieces and the rest of the seasonings and puree. If the mass is difficult to puree you can add some water.
6. Taste and season with additional salt and pepper. We find that it tastes great as it is, however often it depends on what vegetable bouillon you use.
7. Slice the baguette on the diagonal and brush each side with some olive oil.
8. Grill or toast the baguette slices.
9. Spread the pea spread on each piece.
10. Garnish with fresh pea tendrils.

Making Pea Bruschetta from Harald Walker on Vimeo.

Notes:

This is also a great dip for vegetables, and it also makes a very nice sauce over pasta when thinned out with some soy milk.

Serving Size: 4

Ingredients:

• 1 small zucchini, cut in small cubes
• 1/2 eggplant, cut in small cubes
• 1 red or yellow bell pepper, cut in small cubes
• 1 red onion, chopped
• 2 tsp. herbs de Provence
• 1 small can tomato paste
• cayenne pepper
• salt and pepper to taste
• 2 Tbs. oil
• 1-2 cloves garlic, minced
• 3-4 Tbs. vegan margarine
• 1 large baguette
• rosemary as an optional garnish

Directions:

1. Heat the oil in a pan, saute the bell pepper and the zucchini.
2. Add the onion and eggplant pieces and further saute.
3. When the vegetables begin to soften, add the tomato paste and seasonings.
4. Meanwhile, melt the vegan margarine in a small pan.
5. Add the minced garlic.
6. Cut the baguette diagonally in slices.
7. Brush the baguette with the garlic butter and toast, either in a frying pan/ on the grill or in the oven.
8. Place a generous helping of the ratatouille on each piece of baguette.
9. Garnish with a small piece of rosemary.