Vegan Appetizer and Snack Recipes

Ice 1 1/2 oz. vodka 2 oz. cranberry juice 1/2 oz. lime juice Dash of powdered ginger 1/2 oz. tonic water Cranberries for garnish Candied ginger for garnish • Put the ice in a martini shaker. Add the vodka, cranberry juice, and lime juice. Shake. • Place the powdered ginger in a chilled martini glass.* … Read more »

1 watermelon 1 bunch grapes 1 pt. strawberries, hulled and cut in half 1/2 pineapple, peeled, cored, and cubed 1 honeydew melon or cantaloupe, seeded, with the flesh scooped out into balls (using a melon baller) 4 Tbsp. orange juice 1 tsp. sugar (try Florida Crystals brand) • Cut the watermelon into the shape of … Read more »

12 oz. vegan dark chocolate chips 1 1/2 cups chow mein noodles 1 cup salted peanuts • Lightly grease a baking sheet. • Gently melt the chocolate in a double boiler or in the microwave.* • Combine with the chow mein noodles and the peanuts and fold until the noodles are well coated. • Drop … Read more »

2 tubes of pre-made crescent rolls 1 8-oz. pkg. nondairy cream cheese 3/4 cup plus 3 Tbsp. apple juice 1/2 cup sugar 1/2 cup confectioner’s sugar 1 banana, cut into 1/4-inch slices 10 strawberries, cut into slices with tops removed 2 peaches, pit removed, cut in half, and sliced thin 1 cup blueberries 1 Tbsp. … Read more »

6 cups fresh peaches, peeled and sliced (see directions below) 3 Tbsp. all-purpose flour 1/4 cup firmly packed light-brown sugar 1/4 tsp. nutmeg 1/8 tsp. allspice 2 Tbsp. margarine, cut into small pieces 1 Tbsp. soy or rice milk (plain or vanilla) 1 tsp. sugar • Prepare a vegan pie-crust dough and refrigerate, or use … Read more »

3/4 cup light brown sugar Egg replacer equivalent of 2 eggs 1 tsp. vanilla extract 3 ripe bananas, mashed 1/2 cup melted margarine 2 1/4 cups flour 1 1/2 tsp. baking powder 1/4 tsp. baking soda 1 tsp. cinnamon Pinch of salt 1 cup chopped strawberries (fresh or frozen) • Preheat the oven to 350°F. … Read more »

12-oz. silken tofu, rinsed and patted dry 1/2 cup maple or brown rice syrup 1/4 cup cocoa powder 1 Tbsp. extra-virgin olive oil 1 tsp. vanilla extract Pinch of sea salt 4 strawberries, washed, stemmed, dried, and sliced into quarters • Put all the ingredients, except the strawberries, in a blender and blend well, until … Read more »

For the Fruit Mixture: 6 cups peeled and diced Bartlett pears 1 tsp. crystallized ginger (optional) 2 Tbsp. fresh mint, chopped 4 Tbsp. sugar 4 Tbsp. flour • Mix all the ingredients in a large bowl and toss well. Spread evenly into a 2-quart casserole dish. Set aside. For the Topping: 1 cup flour 1/2 … Read more »

For the Vanilla Base: 2 boxes silken tofu 4 cups soy milk 1/2 cup coconut milk 1 Tbsp. vanilla 1 cup agave nectar 1/4 cup canola oil 1/2 tsp. salt For the Ice Cream: 6 cups water 1 Tbsp. plus pinch of salt 1 bunch peppermint leaves 1 1/2 cups vanilla base 3/4 cup coconut … Read more »

1 bag frozen French fries 1 tub vegan cream cheese 1 can Hormel brand vegetarian chili Hot sauce, to taste Jalapeño slices (optional) 1/2 cup veggie burger crumbles, cooked • Bake the fries according to the package directions. • In a medium bowl, combine the cream cheese, vegetarian chili, hot sauce, jalapeño slices, and veggie … Read more »

1 pkg. Gimme Lean 1/2 green pepper, chopped finely 1 small onion, chopped finely 1-2 cloves garlic, crushed 2 slices white bread Egg Replacer equivalent of 2 eggs Dash of salt and pepper Vegetable oil 6 oz. Heinz chili sauce 5 oz. red currant jelly • Combine Gimme Lean, green pepper, onion, garlic, bread, egg … Read more »

5 cups soy milk 2/3 cup arborio rice or other short-grain white rice 1 tsp. vanilla 1/2 cup sugar 2 tsp. dark rum 1 tsp. grated orange peel Orange segments •Combine the soy milk, rice, and vanilla in a heavy medium saucepan. Bring to a boil, then reduce the heat to medium and simmer until … Read more »

1 cup soy milk 1 banana 1 Tbsp. sweetened chocolate powder 2 Tbsp. roasted cashews • Pour the soy milk into the blender, then add the rest of the ingredients. • Blend until creamy. Makes 1 Serving

1 peach, sliced and frozen 3/4 to 1 cup vanilla or plain soy milk 1 tsp. vanilla extract • Combine all the ingredients in a blender and process until smooth. Serve immediately. Makes 1 serving

2 8-oz. containers plain nondairy cream cheese 1 cup sugar Juice of one whole lemon 2 Tbsp. corn starch Dash of vanilla Graham-cracker crust Fresh raspberries or canned cherry pie filling • Preheat the oven to 350°F. • In a blender or food processor, thoroughly blend together the nondairy cream cheese, sugar, lemon juice, corn … Read more »

Who would’ve thought that blueberry-pecan make the best vegan muffins ever.

2 1/2 cups white wine 2 1/2 cups water 1 1/4 cups sugar Peel of 1/2 orange Juice of 1 orange 4 firm pears 2 cups fresh raspberries Juice of 1/2 lemon • In a large saucepan over medium-high heat, combine the wine, water, sugar, orange peel, and orange juice. • Leaving the stems intact, … Read more »

For Sage’s Vanilla Cake: (This cake is a great foundational recipe—enjoy!) 2 1/2 cups unbleached flour 1 3/4 cups dehydrated cane sugar 1/2 Tbsp. vanilla extract 1 tsp. sea salt 1 Tbsp. vinegar 2/3 cup canola or safflower oil 2 cups water • Preheat the oven to 350°F. • Place parchment paper on the bottom … Read more »

5 Tbsp. plus 2 tsp. vegan margarine, softened 1/3 cup sugar (try Florida Crystals brand) 1 Tbsp. finely grated fresh orange zest Egg Replacer equivalent to 1 egg 1/3 cup plus 1 Tbsp. flour 3/4 tsp. cinnamon 1/4 tsp. baking powder 1/8 tsp. salt • Blend together the vegan margarine, sugar, and zest in a … Read more »

1/2 cup corn-puff cereal (try Kix brand) 1/4 cup mini pretzels 1/2 cup mixed nuts 1/4 cup dried pineapple 1/4 cup raisins 1 vegan chocolate bar, roughly chopped (try Newman’s Own Organic Sweet Dark Chocolate bar) 1/4 cup coconut flakes (optional) •Mix all the ingredients together. Store in an airtight container. Makes 2 to 2 … Read more »

1 stick nondairy margarine ¼ cup apple cider vinegar 1 cup tomato sauce ½ Tbsp. salt 1 Tbsp. hot mustard 2 tsp. lemon juice 1 tsp. hickory liquid smoke 3 Tbsp. sugar • Melt the margarine in a large saucepan. • Add the vinegar and the other ingredients. Stir until well blended. • Bring to … Read more »

450g soft tofu 50g cocoa powder 25g carob powder 6 tbsp. sugar 50ml soy milk • Combine all the ingredients in a blender or food processor and purée until creamy. • Pour the mousse into six individual dessert bowls and chill. Makes 6 servings