​I have adapted this recipe from FMTV. I make this every week as it is perfect as a dip or a spread.  It only takes a few minutes to make and I find the consistency perfect.  Chickpeas are high in fibre and protein which makes them a great protein rich snack paired with some fresh vegetables.
Ingredients:

• 1 ½ cup of chickpeas, either precooked or one small can, rinsed
• ¼ cup extra virgin olive oil
• 1/3 cup fresh lemon juice
• 1 clove garlic, lightly chopped
• ½ tsp. sea salt
• 2 Tbs. tahini (sesame paste- can be found in the peanut butter section of supermarkets)
• 1 Tbs. red curry paste (I buy Thai Kitchen brand which comes in a small jar in the Asian food section of the supermarket)

Method

1. Put all the ingredients and place them in a food processor, blender or Veggie Bullet. Blend until smooth.  Use a tablespoon or two of filtered water to thin it out if it is too thick.
2. Refrigerate immediately.  It easily lasts for a week but you will find it thickening up slightly as the days go by.  It’s a great flavourful, healthful replacement for spreads on sandwiches instead of mayonnaise or butter. 

Go here to print this recipe: recipe_the_best_hummus_ever.docx

STUFFED MUSHROOM CAPS
Ingredients:
·         12 mushrooms
·         1 T. olive oil
·         1 garlic clove, minced
·         2/3 container Daiya Cream Cheese Style Spread
·         ¼ cup nutritional yeast
·         ¼ tsp. pepper
·         ¼ tsp. onion powder
·         ¼ tsp. cayenne pepper
Method:
1.    Preheat oven to 350 degrees. Line a baking sheet with parchment paper.  Clean mushrooms with a damp paper towel.  Carefully break off stems.  Chop stems extremely fine, discarding the tough end of the stems.
2.    Heat oil in a small skillet over medium heat.  Add the garlic and chopped mushroom stems to the skillet.  Sauté until any moisture has disappeared, taking care not to burn the garlic.  Set aside to cool.
3.    When mixture has cooled, stir in remaining ingredients.  Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the parchment covered baking sheet.
4.    Bake for 25 minutes or until the mushrooms are piping hot.
 
BAKED JALAPENO POPPERS
Ingredients:
·         6 large jalapenos, halved and seeded
·         1/3 container Daiya Cream Cheese Style Spread
·         ¼ cup nutritional yeast
·         ½ cup whole wheat bread crumbs
·         ½ cup whole wheat flour
·         ½ cup coconut milk (or other plant milk)
·         1 Tbs. nutritional yeast
·         1 Tbs. olive oil
·         1 tsp. sea salt
·         1 tsp. paprika
·         ¼ tsp. black pepper
Method:
1.    Preheat oven to 350 degrees.  Mix Daiya cheese and ¼ cup nutritional yeast together.  In separate bowls, put breadcrumbs, 1 Tbs. nutritional yeast, salt, paprika and pepper in one bowl. In another, pour in coconut milk. In another, put the flour.
2.    Stuff the pepper halves with the cheese mix, then dredge through the milk, then through the flour, back through the milk then through the breadcrumbs. Lay on a parchment lined baking sheet stuffed side up. Repeat this process one half at a time until all the peppers are prepared.
3.    Brush the tops of the peppers with olive oil (optional) and bake at 350 for 25 minutes.

recipe_hot_appetizers_mushroom_caps_and_jalapeno_poppers.pdf

VEGAN BUFFALO BITES
This recipe was adapted from a recipe I found online from The Real Food Dietitians and have converted it to vegan ingredients.  It’s absolutely delicious hot or cold.  It’s a great appetizer for parties or as a salad over a bed of spinach.  I have included a vegan Ranch dressing for dipping.
Ingredients:
·         1 large head of cauliflower, stems removed, cut in bite-sized chunks
·         ½ a cup of hot sauce (Frank’s Red Hot Sauce is great)
·         2 ½ Tbs. coconut oil or olive oil
·         1 Tbs. tamari
·         1 tsp. apple cider vinegar
·         ½ tsp. garlic powder
·         ¼ tsp. cayenne pepper
Method:
1.    Preheat oven to 425 degrees.  Line baking sheet with parchment paper.
2.    Cut up cauliflower and place in a large bowl.
3.    Make the buffalo sauce in a small pot.  Place the pot over low heat. Add the coconut oil or olive oil and heat until melted.
4.    Add hot sauce, tamari, apple cider vinegar, garlic powder and cayenne pepper. Whisk to combine when warm and remove from the heat.
5.    Add 2/3 of the sauce to the cauliflower bowl and toss cauliflower to coat.
6.    Arrange the cauliflower on the baking sheet in one layer.
7.    Bake for 20 minutes.  Turn over the cauliflower after 10 minutes to ensure even cooking.
8.    When done, transfer the cauliflower to a serving dish and drizzle with the 1/3 remaining sauce.
9.    Serve with Cashew Ranch Dressing.

CASHEW RANCH DRESSING
I doubled this recipe from the book Raw-Vitalize by Mimi Kirk and Mia Kirk White.  It’s a simple and delicious recipe for salads or, in this case, a great dip and enough for the Vegan Buffalo Bites.  You will want to soak your raw cashews for at least an hour or overnight.  You can make it straight away with about ½ a cup of extra water but it is more grainy than smooth.
Ingredients:
·         ½ cup raw cashews, soaked and drained
·         2 tsp. extra virgin olive oil, cold pressed
·         Juice of ½ a lemon
·         ½ tsp. onion powder
·         ½ tsp. garlic powder
·         ½ cup filtered water
·         Sea salt and pepper to taste
Method:
1.    Add all ingredients to a blender, NutriBullet or mini food processor and blend until smooth.
2.    Transfer to a serving bowl or glass container and chill until ready to serve.
 Go here to print this recipe:  recipe_vegan_buffalo_bites.docx