Going to an appetizer potluck. What should I make?
Posted by hopfrog on Nov 21, 2009 · Member since Sep 2004 · 905 posts
Title of post says it all...
Posted by julia1963 on Nov 21, 2009 · Member since Jun 2009 · 8 posts
"BLT" Appetizer
cherry tomatoes, scoop out center lettuce, shredded very thin and small fake bacon, chopped very small Vegenaise Mix lettuce, bacon and vegenaise and put in cherry tomatoes. Very good!
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Posted by humboldt_honey on Nov 21, 2009 · Member since Feb 2007 · 12529 posts
Put mushroom pate in store-bought phyllo shells and top each with a few whole toasted pine nuts and a mini sprig of something green to offset the darkness of the pate. It's visually attractive finger food that's easy to transport. (Trader Joe's sells 12 ounces of sliced crimini mushrooms for $2.70-ish $2.19. It's the least expensive that I've seen.)
Posted by DalVeg on Nov 21, 2009 · Member since Apr 2009 · 181 posts
Do you want an appetizer that consists of individual things or one big thing to share?
For the "big thing to share" I would suggest pita points with homemade artichoke dip, hummus, or babaganoush. Mmm.
For individual things, I sliced baguette topped with bruschetta, baked, then drizzled with olive oil. Yum!
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Posted by little2ant on Nov 22, 2009 · Member since Aug 2004 · 3055 posts
My new fave!~
Boiled seitan (PPK style)
then slice and saute in oil, add bottled "wing" sauce and fry for a couple of minutes. Vegan WIngs! They are so great-I brought them to a potluck and they were gobbled.
Serve on a bed of lettuce to look pretty and include toothpicks. Its really cheap to make once you buy the bag of vital wheat gluten.
You only need a cup of it plus seasoning. SO good.
The sauce I use is called "carolina treat". Nothing healthy but no HFCS and it tastes like real wings.
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Posted by Allychristine on Nov 22, 2009 · Member since Dec 2007 · 15438 posts
Spinach artichoke dip! I'm making some right now. Mmmmm. Let me know if you want more details.
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Posted by underSARAH on Nov 22, 2009 · Member since Jan 2008 · 6499 posts
Stuffed mushrooms!! I usually just take out the stems and chop them up along with onions or shallots, celery, breadcrumbs, margarine, whatever spices you feel you like, and sometimes garlic. I saute the stuffing a little bit, then stuff the mushrooms (which i coat in olive oil to prevent burning/drying up) and bake them at 400* (i never time them, i just check until they seem right, usually around 15-20 minutes depending on the amount/size)
(ps, i want more details AC)
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Posted by Allychristine on Nov 22, 2009 · Member since Dec 2007 · 15438 posts
I use this recipe as the base: http://vegweb.com/index.php?topic=14434.0 (I use the same measurements for the EB, flour, spinach, and artichokes), but I used really flavorful broth for the liquid, and a bit of soy sauce. I add lots of salt, pepper, sriracha, some nut. yeast, 1/2 lemon juice, the nutmeg, 5 huge cloves of garlic, some onion powder, garlic powder, and about a tbs of vegenaise. Taste for seasoning. It's really good!
Posted by mamaanna on Nov 22, 2009 · Member since Oct 2006 · 158 posts
In the BBQ section of the recipes on this site there's a Balsamic Stuffed Portabella recipe that is amazing made with little creminis and served as an app. I'm also very partial to the phyllo shells HH suggested. I fill mine with either spicy curried sweet potatoes or caramelized leeks, artichoke hearts and pesto. Both are easy and yum :)
"BLT" Appetizer
cherry tomatoes, scoop out center
lettuce, shredded very thin and small
fake bacon, chopped very small
Vegenaise
Mix lettuce, bacon and vegenaise and put in cherry tomatoes. Very good!
Put mushroom pate in store-bought phyllo shells and top each with a few whole toasted pine nuts and a mini sprig of something green to offset the darkness of the pate. It's visually attractive finger food that's easy to transport. (Trader Joe's sells 12 ounces of sliced crimini mushrooms for $2.70-ish $2.19. It's the least expensive that I've seen.)
http://www.canadianliving.com/blogs/seasons/files/2009/06/dsc02600-450x600.jpg
Do you want an appetizer that consists of individual things or one big thing to share?
For the "big thing to share" I would suggest pita points with homemade artichoke dip, hummus, or babaganoush. Mmm.
For individual things, I sliced baguette topped with bruschetta, baked, then drizzled with olive oil. Yum!
My new fave!~
Boiled seitan (PPK style)
then slice and saute in oil, add bottled "wing" sauce and fry for a couple of minutes.
Vegan WIngs!
They are so great-I brought them to a potluck and they were gobbled.
Serve on a bed of lettuce to look pretty and include toothpicks.
Its really cheap to make once you buy the bag of vital wheat gluten.
You only need a cup of it plus seasoning. SO good.
The sauce I use is called "carolina treat". Nothing healthy but no HFCS and it tastes like real wings.
Spinach artichoke dip! I'm making some right now. Mmmmm. Let me know if you want more details.
Stuffed mushrooms!!
I usually just take out the stems and chop them up along with onions or shallots, celery, breadcrumbs, margarine, whatever spices you feel you like, and sometimes garlic.
I saute the stuffing a little bit, then stuff the mushrooms (which i coat in olive oil to prevent burning/drying up) and bake them at 400* (i never time them, i just check until they seem right, usually around 15-20 minutes depending on the amount/size)
(ps, i want more details AC)
I use this recipe as the base: http://vegweb.com/index.php?topic=14434.0 (I use the same measurements for the EB, flour, spinach, and artichokes), but I used really flavorful broth for the liquid, and a bit of soy sauce. I add lots of salt, pepper, sriracha, some nut. yeast, 1/2 lemon juice, the nutmeg, 5 huge cloves of garlic, some onion powder, garlic powder, and about a tbs of vegenaise. Taste for seasoning. It's really good!
http://photos-e.ak.fbcdn.net/hphotos-ak-snc3/hs042.snc3/12935_331093235532_507120532_9935331_6857191_n.jpg
eta: We ate it hot, so it hadn't solidified much.
In the BBQ section of the recipes on this site there's a Balsamic Stuffed Portabella recipe that is amazing made with little creminis and served as an app. I'm also very partial to the phyllo shells HH suggested. I fill mine with either spicy curried sweet potatoes or caramelized leeks, artichoke hearts and pesto. Both are easy and yum :)