Vegan Appetizers | Edible Paradise

New Natives Bean Dip

Appetizers Cold, Vegan Appetizersappetizer, microgreens, vegan, vegan appetizer

INGREDIENTS: 1 market bag bean mix (1 3/4 cup) from New Natives 2 lemons, juiced 2 garlic cloves 1-2 tablespoons tamari soy sauce 1/4 to 1/2 cup fresh organic carrot juice METHOD: Put all ingredients in a food processor or blender and blend till smooth. (A blender may need a little more liquid to get...

Spicy Asian Pea Shoot Stir-Fry

Appetizers Hot, Vegan Appetizers, Vegetablesappetizer, Asian, pea shoots, stir-fry, vegan appetizer

Chef Charles Phan of the Slanted Door, one of San Francisco’s hottest Asian bistros, shares his coveted recipe for braised pea greens seasoned with the flavors of garlic and sesame. This preparation complements fish or chicken dishes beautifully or can be served over rice for a light lunch. INGREDIENTS: 1 lb. fresh pea shoots (New...

Gobi Manchurian (Sweet and Sour Cauliflower)

Appetizers Hot, Vegan Appetizersappetizer, Asian, cauliflower, gobi manchurian, sweet and sour cauliflower, vegan, vegan appetizer, vegetarian

This is a mouth-watering, delicious Indo-Chinese appetizer popular in the Straits region of Southeast Asia and throughout Malaysia and India. The cauliflower has a crispy coating and is glazed with a tangy spicy sauce. INGREDIENTS: 1/2 medium-head cauliflower, cut into bite-size florets Oil – for deep frying For the batter: 5 tablespoons all-purpose flour 3...

Spicy Maple Glazed Mixed Nuts

Appetizers, Appetizers Cold, Vegan Appetizersalmonds, appetizer, candied nuts, mixed nuts, pecans, walnuts

INGREDIENTS: 1 cup raw almonds 1 cup pecans 1 cup walnuts 1/4 cup shelled raw pumpkin seeds (pepitas) or sunflower seeds 1/3 cup pure maple syrup 2 tablespoons olive oil 2 tablespoons rosemary leaves, chopped 2 teaspoons crushed red pepper flakes 1 teaspoon smoked Spanish paprika 1 teaspoon kosher salt METHOD: Preheat oven to 350°....

Roasted Almonds with Coriander, Chili and Olive Oil

Appetizers Hot, Vegan Appetizersalmonds, flavored almonds, vegan, vegan appetizer

INGREDIENTS: 1/2 tablespoon olive oil 1 1/2 cups blanched almonds 1 teaspoon coriander seeds, crushed 1 to 3 small dried red chili peppers 2 generous pinches of sea salt METHOD: Add the olive oil and almonds to a hot saute pan. Saute and toast the almonds until golden brown, shaking the pan regularly to color...

Guacamole Chamacuero

Appetizers Cold, Vegan Appetizersappetizer, guacamole, vegan

This chunky avocado dip with chopped fresh fruit sounds completely contemporary but it is a time-honored recipe from the town of Comonfort, Guanajuato, published by Diana Kennedy in her excellent cookbook/travel memoir, My Mexico. Chamacuero is the indigenous name for Comonfort, where this recipe is made in the late summer and fall when the pomegranates...