Archive for the ‘Appetizers’ Category


Pineapple Salsa

Variations: It’s fun to combine different tomatoes, including sweet grape, yellow, and tomatillos. You can also add a half cup of finely chopped yellow, orange, or green bell peppers, corn, or drained canned black beans.


Bryanna’s Mushroom-Tofu Pate

This is so easy and very delicious. It firms up enough to unmold. This is always a hit at parties and potlucks. (You can easily double the recipe.)


Mushroom-Bean Pate

Per serving: 125 Calories (kcal); trace Total Fat; (0% calories from fat); 10g Protein; 22g Carbohydrate; 0mg Cholesterol; 393mg Sodium


Mexican Layered Dip

Depending on whether you want it as a type of salad, you can also add shredded lettuce, and black olives are optional.


Mango Salsa

Our Fred Meyer’s has mangos on sale this week and I printed this recipe in the food ad. I love mangos!


Low Fat Red Pepper Hummus

This recipe is inspired by the many hummus recipes I have seen, but had added oil & were lacking the flavor I was seeking. It’s classified as Greek for the actual Hummus part, and Indian for the coriander/cumin/cayenne combo, which is common in Indian food, and gives this dip an interesting twist. Tahini is sesame (seed) butter, and the best thing to use for the right flavor, but use peanut butter instead if you have to.


Lentil Pate

Combine all ingredients in food processor. Process until smooth. Spoon mixture into small crock or serving bowl. Refrigerate pate overnight to blend flavors. Serve as a dip for vegetables, chips or as a spread on crackers.


Guacamole with Roasted Corn

In this lavish guacamole, the sweet aromatic flavor of roasted corn contrasts with the sharp and savory red onion. Be sure to use a fragrant, ripe avocado, preferably the Hass variety.


Mango Salsa 2

NOTE: fresh peaches can be substituted for the mango


“Mayonnaise” or Dip with Cannellini and Potato

This is good as a:

- Hellmann’s mayonnaise substitute (for me no other mayo would do)
- Spread on toast
- Spread for Bruschetta
- Dip (if flavorings are added)


Strix’s Brawcamole

I like this when I’m craving guacamole. If you have a hard time with raw broccoli, this may be a good recipe to try. If you are used to raw foods, I think you will enjoy this; however, you can try it with cooked (see notes).


Cajun Crudite

Arrange sliced veggies on a platter and squirt lime juice over them. Season vegetables with salt, chili powder and cayenne, then serve.


Greek Lima Bean Dip

*If you’d like to make your own limas for this recipe from dried beans, you’ll need about 1 slightly generous cup dried limas. I don’t know how this recipe works with frozen limas (I haven’t tried that, and the book doesn’t mention it.)



Serving Suggestions
This wonderful tomato compote can also makes a wonderful salad dressing. I could even eat Bruscetta by itself for a light lunch.


Red Lentil Pâté

Red lentils seasoned with Mediterranean herbs quickly melt down into a savory puree. When chilled, the mixture firms up into an elegant pâté. Like most pâtés, this one ages and keeps well, so you can count on enjoying it for a week or more.

  • RSS Susan’s Kitchen Blog

    • My Unexpected Diagnosis
      It was February 5th, my mother’s birthday and a month before the 20th anniversary of my becoming vegan. I was sitting in a breast surgeon’s office in a paper gown, cradling my biopsied breast and waiting. After about an hour and a half, my surgeon finally appeared, apologizing for keeping me waiting because the results […]

  • RSS Slow Motion Miracle

    • Sourdough Starter and Vegan English Muffins–Spelt or Gluten-Free
      I haven’t been much of a television watcher in my adult life. Back in the days when you could get public television reception without paying for cable and there weren’t a million stations anyway, that was good enough for my son and me–at least most of the time. The one notable exception to that back […]