Category: Appetizers

Tandoori-Roasted Cauliflower with Almond Butter

Source: Adapted from seasonwithspice.com

Ingredients:

  • 1 head of cauliflower – cut into florets
  • 1/2 cup almond butter
  • 2 Tbsp olive oil
  • Tandoori Spice Blend
    • 1 tsp ground ginger
    • 1 tsp ground coriander
    • 1 tsp paprika
    • 1 tsp cumin
    • 1 tsp turmeric
    • 1 tsp cayenne pepper
    • 1/2 tsp salt
  • Squeeze of fresh lemon juice
  • Fresh cilantro leaves
  • Coarse salt
  • Crushed toasted almonds (optional)

Instructions:

  1. In a large bowl, whisk together almond butter, oil, and Tandoori Spice blend. Depending on the texture of your almond butter, squeeze in some lemon juice or water if you find the mixture to be a little dry. Toss the florets into the mixture and coat well.
  2. Adjust the top oven rack so the cauliflower will be 4-5 inches away from the heat. Preheat the oven for a few minutes on the low broiler setting.
  3. While the oven is preheating, spread the cauliflower out in a single layer on a baking pan lined with aluminum foil.
  4. Roast under the broiler for 10-12 minutes, until just tender and golden brown (flip florets halfway through cooking time). When cooked, sprinkle with salt, lemon juice, and garnish with fresh cilantro leaves. For an extra crunch, add crushed toasted almonds. Serve hot.

Thai Cold Salad Rolls

Serves: 24 pieces

Source: Canadian Living Vegetarian Collection

Ingredients:

  • 4 ounces of rice stick vermicelli
  • 1/2 English cucumber peeled, halved, and cored
  • 1 sweet red pepper, halved and cored
  • 1 large carrot, peeled
  • 1 mango, peeled and pitted
  • 12, six inch (15 cm) rice paper wrappers
  • 12 large mint or basil leaves or both
  • 1/2 cup finely chopped roasted peanut or cashews

Dipping Sauce

  • 1/2 cup sweet Thai chili sauce
  • 2 tablespoons of lime juice
  • 2 tsp unseasoned  rice vinegar

Instructions:

  1. Dipping Sauce: Combine chili sauce, lime juice and vinegar and set aside.
  2. Soak vermicelli in hot water for 10 minutes until tender and drain. Toss with 1 tbsp of dipping sauce.
  3. Cut cucumber, red pepper, carrot and mango into 3 inch by 1/8 inch strips.
  4. Fill a shallow bowl or pie plate with lukewarm water. Soak rice paper wrappers, one at a time until soft and pliable (about 1 minute). Transfer to a tea towel and pat dry.
  5. Along the bottom edge of wrapper and leaving 1 inch uncovered on each side, place mint leaf, 1 tsp of chopped nuts, 4 pieces each of cucumber, red pepper, carrots and mango and about 1 tsp of vermicelli noodles. Fold sides in tightly and rolls up. Repeat steps with the rest of the wrappers and cover with a damp cloth and store in a covered container. Refrigerate up to 8 hours.
  6. Cut crisscross in half and serve with dippin

 

Pumpkin Spice Roasted Chickpeas

Serves: 2 cups

Source: peasandthankyou.com

Ingredients:

  • 1 can of chickpeas, rinsed, drained and patted dry
  • 2 T. maple syrup
  • 1 t. canola oil (or oil of your choice)
  • 1 t. apple cider vinegar
  • 1/8 t. salt
  • 1/4 t. nutmeg
  • 1/4 t. ginger
  • 4/4 t. cinnamon

Instructions:

  1. Preheat oven to 350. Combine all ingredients in a large mixing bowl until evenly coated. Spread chickpeas on a cookie sheet sprayed with cooking spray.
  2.  Bake for 25 minutes. Stir chickpeas every ten minutes to ensure even crisping.

Spicy Bean Dip

Serves: 12

Source:

Serves: 12
Source:

Ingredients:

  • 1 clove of garlic, finely chopped
  • 1/4 cup onion, finely chopped
  • 2 teaspoons of sugar
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 – 19 ounce can of white kidney beans, drained and rinced
  • 2 tablespoons of water
  • dash of cayenne pepper
  • 1/2 teaspoon of cumin
  • 1 tablespoon of lemon juice
  • 1 – 2 tablespoons of fresh parsley, chopped
  • Raw vegetables, pita wedges, or tortilla chips

Instructions:

  1. In a small skillet, cook garlic, onions, sugar, pepper, and 2 teaspoons of water until tender soft.
  2. In a food processor, combine beans, 2 tablespoons of water, cayenne pepper, cumin, lemon juice, and garlic mixture. Process until smooth.
  3. Heat over medium-low heat, stirring frequently until hot. Cool and and place in a serving dish and garnish with parsley.

Balsamic Spa Dressing

Serves: Makes about 1-3/4 cups

Source: Bonnie Stern: The Best of Heart Smart Cooking

Serves: Makes about 1-3/4 cups
Source: Bonnie Stern: The Best of Heart Smart Cooking

Ingredients:

  • 1/2 cup balsamic vinegar
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 clove garlic, minced
  • 1/4 tsp pepper
  • 1 cup water
  • 1 tsp honey, optional
  • 1/4 tsp salt, optional

Instructions:

  1. Whisk together vinegar, lemon juice, oil, mustard, Worcestershire sauce, garlic and pepper. Whisk in water.
  2. Taste and add honey and/or salt only if necessary.

Helen’s Cheeseball

Serves: 2 Cheeseballs

Source: Helen McGill

Serves: 2 Cheeseballs
Source: Helen McGill

Ingredients:

  • 2 250 g. blocks cream cheese
  • 500 g. block old cheddar
  • 1 1/2 tablespoons pimento, finely chopped
  • 1 1/2 tablespoons green pepper, finely chopped
  • 1 1/2 tablespoons green onion
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • dash cayenne pepper

Instructions:

  1. Combine cream cheese and shredded cheddar. Mix in remaining ingredients.
  2. Form two balls and rolls in nuts, dried parsley, or chili powder.