Chef Ani ~~ "Favorite Vegan Holiday Appetizers" ~~ (Gluten-Free, too!).

Описание: Pomegranate Pistachio Cheese Log | Plant-based, Vegan

Ingredients:

1 cup cashews, soaked overnight
5 garlic cloves, peeled
3 tablespoons fresh lemon juice
3 tablespoons full fat coconut milk
1 tablespoon nutritional yeast flakes
3/4 teaspoon salt
1/2 cup fresh pomegranate seeds
1/4 cup pistachio nuts, chopped

Instructions:

Preheat oven to 350 F.

To roast the garlic, place the garlic cloves in foil, drizzle with a little olive oil, close the foil, and roast in the oven (on a tray) for 20-25 minutes.
Drain and rinse the soaked cashews and add them to a food processor. Pulse them into a chunky mixture, then add the lemon juice and coconut milk. Blend until a smooth consistency.
Add the yeast flakes, salt, and roasted garlic. Process until well combined.
Add the mixture to a piece of Cling Wrap, and shape it into a log. Tie the ends with string or ties. Chill in the fridge overnight.
Cover cheese with fresh pomegranate seeds and chopped pistachio nuts. Serve with crackers, toast, or rolls!


***Vegan Stuffed Mushrooms

Ingredients:

1/2 cup panko bread crumbs
2 tablespoons oil or vegan margarine
3 large garlic cloves, minced
1 tablespoon chopped parsley
1/8 teaspoon crushed red pepper
4–6 mushrooms, chopped
12 small bite-size whole mushrooms
Salt

Instructions:

Preheat oven to 400F.

In a saucepan, add the oil, the minced garlic, crushed red pepper, chopped mushrooms, and sauté for a couple of minutes.
Next, add the panko bread crumbs. Stir to combine. Salt to taste and set aside.
Carefully wash the mushrooms and remove the stem. Place on a lined baking tray.
Fill them with the bread crumb stuffing. Sprinkle with a pinch of salt

Bake at 400F for 20 minutes, or until topping is golden brown.
Sprinkle with the fresh chopped parsley right before serving. These mushrooms are best served warm.

Note: This recipe can be made ahead and baked right before serving.


****Terrific Green or Black Olive Tapenade

Ingredients:

1 can of green or black olives (6 oz. drained)
1/2 cup almonds (presoaked)
1 garlic clove
2 tablespoons capers (Goya brand preferred)
1/2 cup chopped parsley
2 tablespoons sun-dried tomatoes (optional)
1 teaspoon Braggs Liquid Aminos
2 tablespoons olive oil

Instructions:

Soak almonds in water for a few hours. Drain.
In a food processor, add the olives and almonds and pulse to combine.
Scrape down the sides. Then add garlic, capers, sun-dried tomatoes, and Braggs. Pulse to make a paste.
While the food processor is running, slowly add oil.

Last, add the chopped parsley.
Garnish with olives, parsley, olive oil, or sun-dried tomatoes.
Serve with crostini, toasted bread, crackers, or veggies.


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