Do you think it’s time to put the whole world on a diet? I think so.
The world, the whole world, needs to stop eating animals.
Everybody – adults, children, and other animals too. We need to find a way to feed the carnivorous animals on the planet plant food. We can do it with the will.
We need to replace animal with plant.
Continue reading “New! Fantastic! Best in Taste! AFC SPOON FILLS – 6 bites to freedom”
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
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CHARRED BRUSSEL SPROUTS
Fresh steamed brussel sprouts charred in a little extra virgin olive oil. Tossed with garlic, smoked paprika, fresh grind sea salt and black pepper. Served with Ball Park Mustard mixed with a little veggie mayo! Serve as hors d’oeuvre or side dish vegetable. Low fat!
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ROASTED RATATOUILLE ANTIPASTO
A really easy, flavorful antipasto that requires little effort or time!
Makes about 4 cups
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TOMATO WALNUT TAPENADE
Sun-dried tomatoes, walnuts and Kalamata olives are the center of this tomato based tapenade. Rich. Smooth but textured. Potent and subtle at the same time. A great tapenade for home entertainment or restaurant appetizer!
Makes 4-1/2 cups
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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
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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
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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!
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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 or 1 larger pate
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MUSHROOM PATE SANDWICH SPREAD
Homemade mushroom pate with red wine, sweet onion, garlic and cracked pepper mixed with Silken tofu to create a delicious, creamy textured sandwich spread. Can also be served, minus the tofu, as a mushroom pate appetizer!
Makes 3 cups
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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
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MARSALA MUSHROOM PATE
Finely diced mushroom sauteed with roasted eggplant, sweet onion, garlic and Marsala wine. Served cold with French baguette slices, Marsala spicy brown mustard and sliced dill gherkin pickles.
Makes 2-1/4 cups
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PAN-FRIED SOY SAUSAGE CANAPES
Served with spicy barbecue sauce and horseradish maple mustard sauce!
Makes 32 or 64 depending on size you prefer Continue reading “PAN-FRIED VEGGIE SAUSAGE CANAPES”
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 Continue reading “TRULY TOMATO BRUSCHETTA”
BLACK OLIVE MOUSSE
Soy cream cheese combined with black olive paste, basil and garlic. Hand-whipped till light and creamy! Served with assorted chopped pickles, mustard, assorted crackers and bread!
Makes 1-1/2 cups
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ROASTED PEPPER CASHEW CHEESE HORS D’OEUVRES
A cheesy mousse-like spread made from cashews, sweet red roasted peppers, sweet onion, garlic and nutritional yeast. Spooned onto lightly broiled potato bread rounds. Half topped with strips of roasted pepper and the other half topped with Kalamata olive strips. An elegant, melt in your mouth hors d’oeuvre! Can also be used on a sub sandwich.
Makes 3-1/2 cups spread
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ROASTED PEPPER AND HORSERADISH CANAPES
These delicious little canapés are impressively easy to make, especially when you have unexpected guests or don’t have the time to invest in something more intricate. I love them!
Makes as many as you want
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ARTICHOKE ANTIPASTO HORS D’OEUVRE
Eggplant appetizer (caponata) mixed with marinated artichoke hearts and sweet red roasted peppers. Served with slices of fresh French baguette!
Makes 1-1/2 cups
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ANTIPASTO RELISH FOR CRACKERS
Sweet pickled peppers, corn, Kalamata olives and sliced scallion mixed with a garlic and red cayenne pepper vinaigrette. Serve with Ritz crackers. Hot, sweet and spicy! At every cookbook signing I ever went to this was one of the hors d’oeuvres I served and everybody loved it! It’s simple, easy to make and can be made up ahead of time!
Makes 2-1/2 cups
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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
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EGGPLANT AND PEPPER ANTIPASTO APPETIZER
Sweet onion and green peppers sauteed with fresh eggplant, then simmered with garlic, basil, thyme and diced tomatoes with a dash of red wine vinegar, and a shadow of sweet and heat. Served with hot pita bread triangles brushed with extra virgin olive oil. An impressive hot appetizer!
Makes 9 cups antipasto
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VEGGIE SALAMI SLIDERS
Sauteed sweet cabbage and onion piled onto miniature potato rolls spread with spicy brown mustard and animal-free mayonnaise, with sweet red roasted peppers and pan-fried Veggie Salami Slices. A simple and delicious hors d’oeuvre sandwich!
Makes 12 sliders
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Sauteed eggplant, peppers and onion with capers, olives and fresh tomato. Seasoned with garlic, celery seed, a touch of sweet and a touch of heat. Use for bruschetta!
Makes 2 cups
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AMERICAN TERIYAKI CHOP
A teriyaki flavored almond, pecan, walnut paste. Served on toasted potato bread mini sandwiches with ketchup or mustard. Great for a party. No one will believe there’s no meat in it!
Makes 3 cups for 48 hors d’oeuvre sandwiches
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Your guests will be talking about this one tomorrow! Now that’s Italian!
Makes 17 individual bruschetta hors d’oeuvres Continue reading “SHARON’S BRUSCHETTA”
SUN-DRIED TOMATO CANAPES
Succulent home-marinated sun-dried tomatoes served atop tender/crisp rounds of French baguette brushed with olive oil and garlic, then topped with capers, Kalamata olives and cornichon pickles. Sprinkled with freshly chopped Italian/flat leaf parsley!
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IT AIN’T CHOPPED LIVER
A soy based pate that tastes like goose liver without the liver aftertaste and without the cruelty. See for yourself. Wow!
Makes 2-3/4 cups
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