Robin Robertson is an editor and award-winning poet. He lives in London.

1,000 Vegan Recipes

By Robin Robertson

John Wiley & Sons

Copyright © 2009 John Wiley & Sons, Ltd
All right reserved.
ISBN: 978-0-470-08502-8

Chapter One

Snacks

ragin’ cajun popcorn

asian fusion party mix

sesame pita chips

tortilla chips

black sesame wonton chips

roasted chickpeas

fiery pumpkin seeds

personalized trail mix

agave-glazed pecans

five-spiced walnuts

curried cashews

edamame with coarse salt

jerk-spiced soy jerky

flower power granola squares

Dips and Spreads

green-green guacamole

black and green olive tapenade

back-to-basics hummus

roasted red pepper hummus

white bean and dill hummus

smoky chipotle-pinto hummus

baba ghanoush

three-bean dip

black bean and sun-dried tomato dip

mylie’s secret queso dip

layered bean dip

cucumber and green olive dip

lemony edamame dip

sushi-inspired edamame-avocado dip

creamy spinach-tahini dip

sassy spinach dip with roasted garlic

salsa and pinto bean spread

four-seed bread spread

golden sunshine roasted veg spread

eggplant walnut spread

za’atar-spiced roasted red pepper spread

white bean and artichoke spread

tempeh-pimiento cheeze ball

smooth and savory mushroom pt

Cold Appetizers

marinated olives

sesame-shiitake wonton crisps

cheezy cashewroasted red pepper toasts

jicama-guacamole bites

lemon and garlic marinated mushrooms

cherry tomatoes stuffed with whirled peas

snow peas stuffed with sun-dried tomato hummus

artichoke-and-walnut-stuffed belgian endive

lentil-pecan country-style pt

mushroom-walnut pt

mango-avocado spring rolls

lemongrass tofu and snow pea spring rolls

sesame seitan and spinach spring rolls

vietnamese-style lettuce rolls

lemony rice-stuffed grape leaves

couscous dolmas

rainbow sushi

avocado and asparagus sushi rolls

Hot Appetizers

asparagus wrapped in phyllo

pinto-pecan fireballs

mushrooms stuffed with spinach and walnuts

spicy chipotle potato quesadillas

baby potatoes stuffed with roasted bell pepper and walnuts

mushroom croustades

cherry peppers stuffed with sun-dried tomatoes and pine nuts

cajun tofu crunchies

basic bruschetta

classic crostini

french onion pastry puffs

shiitakes in puff pastry

tempeh taco bites

savory artichoke squares

chickpea pancake with rosemary

sesame-cilantro scallion pancakes

ginger-limeglazed bean curd skewers

tempeh satay

in-lieu-of-crab wontons

steamed vegetable dumplings

artichoke-mushroom phyllo packets

vegetable pakoras

potato samosas

chickpea kofta with chutney dipping sauce

Appetizers encompass a wide range of flavors, ingredients, and preparations. They include a number of global traditions, such as antipasti, tapas, meze, and hors d’oeuvres, but good old American dips, chips, and other munchies fit in, too.

From the French, “hors d’oeuvres” translates to “outside the main work” and are often dramatic, richly seasoned bites of savory, oven-baked nibbles or dips and spreadsideally suited to cocktail parties or a buffet table. When served as the first course of a meal, appetizers are often enjoyed while seated at the dinner table with a knife and fork, but more casual pickup food is often eaten out of hand. People may also be willing to try new things when offered in “small bites,” so it is inspiring both for the cook and those being fed.

The chapter begins with a tasty collection of snacks and munchies, from party mix, to popcorn, to chips, followed by a savory selection of dips and spreads, including favorites like hummus and tapenade. The next section is filled with a tempting selection of cold appetizers-recipes like spring rolls and dolmas that can be made ahead of time and then refrigerated until needed. Hot appetizers can be found in the final section of this chapter. These include tasty bites such as dumplings and samosas, as well as crostini and vegetables in puff pastry. Since these recipes are served warm or hot, they need last-minute attention.

Snacks

ragin’ cajun popcorn (f) makes 8 to 10 cups

Adding spices to popcorn transforms it from an ordinary snack food to party fare. The Cajun seasoning in this recipe is guaranteed to wake up your taste buds, but why stop here? Experiment with other flavors, such as curry spices or jerk spice seasonings.

1 tablespoon dried oregano 1 tablespoon smoked paprika 1 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon celery salt 1/4 teaspoon ground cayenne 1/4 cup olive oil 1/3 cup popcorn kernels

1. In a small bowl, combine the oregano, paprika, cumin, garlic powder, onion powder, celery salt, and cayenne. Mix well and set aside.

2. In a large saucepan, combine the oil and popcorn. Cover tightly and place over high heat, shaking the pan occasionally. Once popping begins, continue shaking the pan until the popping almost stops. Transfer the hot popcorn to a large bowl. Sprinkle with the spice mixture and mix well. Serve immediately.

asian fusion party mix makes about 11 cups

Wasabi peas, soy sauce, and the use of rice cereal give this party mix an Asian nuance. For more Asian flavor, use scissors to cut a sheet of nori into 1-inch strips and then cut those strips into thin matchstick-size strips. Just before serving, toss the prepared nori into the party mix.

6 cups popped popcorn 2 cups bite-size crisp rice breakfast cereal squares 1 cup unsalted roasted cashews or peanuts 1 cup small pretzels 1 cup wasabi peas 1/4 cup vegan margarine 1 tablespoon soy sauce 1/2 teaspoon garlic salt 1/2 teaspoon seasoned salt

1. Preheat the oven to 250F. In a 9 x 13-inch baking pan, combine the popcorn, cereal, cashews, pretzels, and peas.

2. In a small saucepan, combine the margarine, soy sauce, garlic salt, and seasoned salt. Cook, stirring, over medium heat until margarine is melted, about 2 minutes. Pour over the popcorn mixture, stirring to mix well. Bake for 45 minutes, stirring occasionally. Cool completely before serving.

sesame pita chips (f) makes 64 chips

Sure, you can buy pita chips in the store, but making your own is easy and economical. This recipe is easily halved or doubled, according to your needs.

4 (7-inch) pita breads Toasted sesame oil 1/3 cup sesame seeds Salt

1. Preheat the oven to 350F. Carefully slice each pita bread into two circles with a serrated knife. Lightly brush oil onto the inner side of each circle.

2. Cut the pita circles into eighths and arrange the pieces on a baking sheet in a single layer, oil side up. Sprinkle with sesame seeds and salt to taste. Bake until golden brown, about 10 minutes. Serve warm or at room temperature. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 1 to 2 days.

tortilla chips (f) makes 32 chips

Homemade tortillas taste great fresh from the oven-an advantage you don’t get with commercial chips. You can also season these chips to suit your own taste-adding more or less salt and even spicing things up by sprinkling on some chili powder and cayenne.

4 (6-inch) flour tortillas Olive oil or nonstick cooking spray Salt

1. Preheat the oven to 350F. Lightly brush both sides of the tortillas with oil. Cut each tortilla into eighths and place the triangles on a baking sheet.

2. Sprinkle with salt to taste, and bake until crisp and lightly browned, 8 to 10 minutes. Cool completely before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 1 to 2 days.

black sesame wonton chips (f) makes 24 chips

Black sesame seeds give these chips an exotic, sophisticated look, but if they are unavailable, regular white sesame seeds can be used instead.

12 Vegan Wonton Wrappers, (page 41) Toasted sesame oil 1/3 cup black sesame seeds Salt

1. Preheat the oven to 450F. Lightly oil a baking sheet and set aside. Cut the wonton wrappers in half crosswise, brush them with sesame oil, and arrange them in a single layer on the prepared baking sheet.

2. Sprinkle wonton wrappers with the sesame seeds and salt to taste, and bake until crisp and golden brown, 5 to 7 minutes. Cool completely before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 1 to 2 days.

roasted chickpeas makes about 1 1/2 cups

This crunchy high-protein snack is a nice change from nuts and chips. I sometimes toss a few in my salad, too. For a spicy version, sprinkle crushed red pepper or ground cayenne on the chickpeas.

1 1/2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed 2 tablespoons olive oil Salt

1. Preheat the oven to 375F. In a small bowl, combine the chickpeas and oil. Toss to coat. Spread the chickpeas in a 9 x 13-inch baking pan and sprinkle with salt to taste. Roast until the chickpeas are crisp and browned, about 30 minutes.

2. Cool completely before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 2 to 3 days.

fiery pumpkin seeds (f) makes about 2 cups

Shelled pumpkin seeds, sometimes called pepitas, are available in Latin American groceries and natural food stores.

1 teaspoon sweet paprika 1/2 teaspoon ground cumin 1/4 cup olive oil 1 teaspoon Tabasco sauce 2 cups shelled pumpkin seeds (pepitas) Salt

1. Preheat the oven to 400F. In a small bowl, combine the paprika and cumin. Whisk in the oil and Tabasco. Add the pumpkin seeds and toss to coat.

2. Spread the seeds on a baking sheet and bake until fragrant, about 5 minutes. Remove from oven, sprinkle with salt to taste, and cool completely before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 2 to 3 days.

personalized trail mix (f) makes about 3 cups

The best part about making your own trail mix is that you get to decide what goes in it. Don’t like coconut? Leave it out. Want more cashews? Put them in. Brimming with nuts and fruit, it’s also a nutritious snack to keep on hand for children.

1/2 cup unsweetened flaked coconut 1/2 cup unsalted roasted cashews 1/2 cup slivered blanched almonds 1/2 cup vegan semisweet chocolate chips 1/2 cup sweetened dried cranberries 1/3 cup chopped dried pineapple 1/4 cup unsalted roasted sunflower seeds

1. In a small skillet, toast the coconut over medium heat, stirring, until lightly browned, 2 to 3 minutes. Set aside to cool.

2. In a large bowl, combine the cashews, almonds, chocolate chips, cranberries, pineapple, and sunflower seeds. Stir in the toasted coconut. Cool completely before serving. This is best when served on the same day that it is made.

agave-glazed pecans (f) makes about 2 cups

A delicious party munchie, these crunchy pecans also make a nice hostess gift-place them in a clear bag or jar and tie with a ribbon. Look for agave nectar in natural food stores. If unavailable, brown rice syrup or pure maple syrup may be used instead.

1/3 cup agave nectar 1 1/2 tablespoons vegan margarine 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1 teaspoon pure vanilla extract 2 cups pecan halves

1. In a medium skillet, combine the agave nectar, margarine, cinnamon, and salt. Cook over medium heat, stirring until the mixture turns an amber color and thickens. Add the vanilla and the pecans, stirring gently until the nuts are coated with the glaze.

2. Quickly transfer the nuts to a nonstick baking sheet and spread in a single layer to cool completely before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 2 to 3 days.

five-spiced walnuts (f) makes about 2 cups

In addition to being a great snack bursting with flavor, these zesty walnuts make a rich addition to Asian salads or stir-fries. If five-spice powder is unavailable, use a combination of 1/4 teaspoon ground fennel seed, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground star anise, 1/4 teaspoon ground Szechuan peppercorns, and 1/4 teaspoon ground cloves instead.

2 tablespoons vegan margarine 1 tablespoon canola or grapeseed oil 1 tablespoon soy sauce 1 1/4 teaspoons five-spice powder (see headnote) 2 cups walnut halves Salt (optional)

1. Preheat the oven to 325F. In a medium saucepan, combine the margarine and oil and cook over low heat, stirring until the margarine is melted. Stir in the soy sauce and the five-spice powder and cook for 1 to 2 minutes to blend the flavors. Add the walnuts and toss to coat well.

2. Spread the walnuts on a baking sheet in a single layer and bake for 15 minutes, stirring occasionally. Sprinkle lightly with salt, if using, and cool to room temperature before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 2 to 3 days.

curried cashews (f) makes about 2 cups

The natural sweetness of cashews is a delightful complement to the spicy curry seasoning. Eat as a snack or sprinkle on top of your favorite curried dish.

2 tablespoons vegan margarine 2 tablespoons canola or grapeseed oil 2 tablespoons hot or mild curry powder 1/2 teaspoon salt 2 cups unsalted roasted cashews

1. In a large skillet over medium heat, combine the margarine and oil, stirring until the margarine is melted. Add the curry powder and salt and stir to blend. Add the cashews and cook, stirring until the nuts are coated with the seasoning and lightly browned, about 10 minutes

2. Transfer to a baking sheet and spread in a single layer to cool to room temperature before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 2 to 3 days.

edamame with coarse salt (f)

makes 6 servings

Edamame are green soybeans in the pod, sold both fresh and frozen. They make a nourishing snack and are a great way to begin a Japanese meal. They’re fun to eat, too, with the beans slipping out of the pods directly into your mouth. Be sure to have a bowl handy for the discarded pods.

1 (16-ounce) bag unshelled frozen edamame Coarse salt

1. In a large saucepan of boiling salted water, cook the edamame until tender, 10 minutes. Drain well and pat dry.

2. Transfer to a bowl and season with coarse salt to taste. Serve hot or warm.

jerk-spiced soy jerky makes 8 servings

This tasty and economical jerky can also be made in a dehydrator, if you have one.

2 teaspoons allspice 2 teaspoons dried thyme 1 teaspoon garlic powder 1 teaspoon sugar 1/2 teaspoon freshly ground black pepper 3 tablespoons soy sauce 2 tablespoons ketchup 1 tablespoon pure maple syrup 1 tablespoon olive oil 1/2 teaspoon liquid smoke 1 (16-ounce) package extra-firm tofu, drained, cut into 1/4-inch slices, and pressed (page xiv)

1. In a shallow bowl, combine the allspice, thyme, garlic powder, sugar, and pepper. Stir in the soy sauce, ketchup, maple syrup, oil, and liquid smoke, stirring until well blended.

2. Dip the tofu slices into the sauce to coat on both sides and place on a nonstick baking sheet. Refrigerate for 1 hour to allow the sauce to soak into the tofu.

3. Place the oven rack in the lowest position of the oven. Preheat the oven to 200F. Transfer the baking sheet to the oven and bake for about 8 hours, turning the tofu slices every few hours. The jerky is done when it is very firm and a deep reddish brown color. Cool to room temperature. If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 5 days.

flower power granola squares makes 16 squares

Powered by sunflower seeds, as well as cranberries, chocolate chips, and coconut, these granola squares make a yummy snack for flower children of all ages.

1 cup shelled sunflower seeds, lightly crushed 2 cups quick-cooking oats 1 cup vegan semisweet chocolate chips 3/4 cup sweetened dried cranberries 1/2 cup unsweetened flaked coconut 1 cup soy milk 2 tablespoons vegan margarine, melted 2 tablespoons agave nectar or maple syrup

1. Preheat the oven to 350F. Lightly oil an 8-inch square baking pan and set aside.

2. In a large bowl, combine the sunflower seeds, oats, chocolate chips, cranberries, and coconut. Mix well.

3. In a small bowl, combine the soy milk, melted margarine, and agave nectar and pour over the dry mixture. Mix until thoroughly blended.

4. Transfer the mixture to the prepared pan and press it evenly into the pan. Bake until lightly browned around the edges, about 25 minutes. Cool for 5 minutes on a wire rack before cutting into 2-inch squares. Cool completely before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 2 to 3 days.

(Continues…)

Excerpted from 1,000 Vegan Recipesby Robin Robertson Copyright © 2009 by John Wiley & Sons, Ltd. Excerpted by permission.
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