CRANBERRY BLACK BEAN SALSA

CRANBERRY BLACK BEAN SALSA Whole cranberry sauce, black beans and sweet mini peppers combined with chunky salsa, fresh cilantro and lemon. Served with white corn tortilla chips. Wow! My new favorite salsa! Makes 4 cups 15.5 oz. can black beans, rinsed and drained well to remove all foam (I used Goya brand) 15.5 oz. jar … Continue reading CRANBERRY BLACK BEAN SALSA

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MUSHROOM PATE SANDWICH SPREAD

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 1-1/2 lbs. white button mushrooms, washed, drained and dried in colander (this … Continue reading MUSHROOM PATE SANDWICH SPREAD

COCKTAIL HORS D’OEUVRE SANDWICHES

 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 5 oz. pkg. Veggie Deli Salami, processed in … Continue reading COCKTAIL HORS D’OEUVRE SANDWICHES

GLUTEN-FREE VEGGIE ‘SMOKED SALMON’ SPREAD

GLUTEN-FREE VEGGIE ‘SMOKED SALMON’ SPREAD Made with Tofutti Better Than Cream Cheese, Greek olives, sun-dried tomatoes, soy bacon bits, capers, roasted peppers and horseradish. Yes, it takes and textures like smoked salmon! Makes 1-1/4 cups 3 lg. sun-dried tomatoes soaked in hot water till soft and pliable, blotted with paper towel to remove excess moisture, … Continue reading GLUTEN-FREE VEGGIE ‘SMOKED SALMON’ SPREAD

CLEVELAND CAULIFLOWER SHRIMP COCKTAIL

CLEVELAND CAULIFLOWER SHRIMP COCKTAIL Flavors and textures of the sea without the sea. Nothing fishy here. Ever miss shrimp cocktail? This will do ya' good!! Serves 6-8 Cauliflower: 1 lg. head fresh cauliflower; remove outer stalks/leaves, core, and break into 3-4 lg. segments 8 c. water 1 t. salt 2 bags Shrimp & Crab Boil … Continue reading CLEVELAND CAULIFLOWER SHRIMP COCKTAIL

WALNUT BAKED STUFFED MUSHROOMS

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 Preheat oven to 350 degrees Stuffing: 4 c. fresh frozen bread crumbs (made from French baguette); I freeze the bread, then … Continue reading WALNUT BAKED STUFFED MUSHROOMS

EGGPLANT AND PEPPER ANTIPASTO APPETIZER

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 … Continue reading EGGPLANT AND PEPPER ANTIPASTO APPETIZER

HOT PEANUT BUTTER AND JELLY DIPPING SAUCE

HOT PEANUT BUTTER AND JELLY DIPPING SAUCE Peanut butter, jelly and mustard, served hot as a dipping sauce, for your favorite toasted bread strips. A casual hors d’oeurve to serve when friends drop by unexpectedly. A delicious combination! Serves 1, or as many as you'd like Use equal parts of these 3 ingredients, then make … Continue reading HOT PEANUT BUTTER AND JELLY DIPPING SAUCE

VEGGIE SALAMI SLIDERS

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 2 T. extra virgin olive oil ½ sm. green cabbage, cored and sliced into … Continue reading VEGGIE SALAMI SLIDERS

HOMEMADE CAPONATA

HOMEMADE CAPONATA 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 2 T. margarine 2 T. extra virgin olive oil 2 c. fresh cubed eggplant, 3/8 inch cubes, no larger – use your … Continue reading HOMEMADE CAPONATA

CRAZY PIEROGI CRACKER

CRAZY PIEROGI CRACKER A blend of sauerkraut, soy cream cheese, mustard, garlic, paprika. Served cold on crackers with assorted toppers: chopped Kalamata olive, chopped cucumber, chopped tomato and chopped dill pickle! Makes about 3 cups spread 8 oz. soy cream cheese, plain, at room temperature 2 T. ketchup 2 T. prepared yellow mustard 1 t. … Continue reading CRAZY PIEROGI CRACKER

CREAMY GUACAMOLE

CREAMY GUACAMOLE with tomato, soy sour cream, fresh garlic, cilantro and pickled Serrano peppers! Makes 1-1/3 cups 2 ripe Hass avocados, pitted and peeled 2 lg. garlic cloves, peeled and finely chopped ½ c. finely diced fresh Roma tomatoes 2 t. finely chopped pickled Serrano peppers ¼ t. sea salt ¼ t. sugar 2 T. … Continue reading CREAMY GUACAMOLE