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

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

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 9Continue 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

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

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

BAKED CREAMY REFRIED BEAN SPREAD

BAKED CREAMY REFRIED BEAN SPREAD with seasoned greens, soy sour cream and pickled Serrano peppers. Topped with chopped tomato, cilantro and soy sour cream. Served with fresh flour tortilla wedges! Makes 3-1/3 cups spread