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Bean and Walnut Pâté

2019-11-26T23:26:34-04:00October 31st, 2018|Categories: Recipes|Tags: , , |

This simple-to-make, vegetarian pâté recipe makes a great appetizer. Having roots in Armenia, this version consists of only 5 ingredients. It’s full of heart-healthy beans and nutritious walnuts. I’m sure you will enjoy this recipe!

Bean walnut pate closeup

bean walnut pate rolls

Bean and Walnut Pâté

Prep Time 15 hrs
Chill time 2 hrs
Course Appetizer
Cuisine Armenian


  • 1 can red beans
  • 2 tbsp walnuts
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1 pinch black pepper


  • Knead the beans with a fork in a bowl
  • Chop nuts into small pieces and add to the beans
  • Mince the garlic in a garlic press into the bowl 
  • Add salt and pepper, mix the mixture well.
  • Spread the mixture on plastic wrap about 1/2 an inch thick, form a roll.
  • Put into refrigerator for 2-3 hours.
  • Serve with fresh herbs.
Keyword paste, spread
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Tofu Spring Rolls

2020-05-21T16:17:37-04:00September 10th, 2018|Categories: Recipes|Tags: , |

If you love fresh spring rolls as much as I do then this recipe will delight. It’s easy to make and only requires fresh ingredients and time, nothing complicated.

There are three steps, the longest of which is marinating the tofu for several hours, which gives it the sweet and salty flavor of maple syrup and soy sauce. Next is the tangy sweet sauce for the rolls. Last you make your rolls any way you want on a rice paper wrap.

I think you will love this excellent vegan appetizer, which has it’s origin in Asian cuisine. Enjoy!

vegan tofu spring rolls with sauce

Tofu Spring Rolls

A delicious vegan tofu spring roll with sauce and your choice of vegetables
Prep Time 10 mins
Cook Time 10 mins
Marinade time 3 hrs
Total Time 20 mins
Course Appetizer
Cuisine Asian
Servings 10 people



  • 1 tbsp tahini
  • 3 tbsp hot water
  • 1/4 tsp powdered ginger
  • 1/2 tsp powdered garlic
  • 1/3 tsp sea salt
  • 1 tbsp lemon juice
  • 1/2 tsp maple syrup

Marinade for tofu

  • 1/2 package firm tofu
  • 1 tbsp maple syrup
  • 4 tbsp soy sauce
  • pinch powdered ginger
  • pinch powdered garlic
  • pinch powdered onion


  • 10 pieces rice paper
  • choice of vegetables
  • lettuce or cabbage
  • cilantro
  • basil


Marinated Tofu

  • Mix in all ingredients in a bowl until smooth
  • Cut thin strips of firm tofu
  • Place tofu in marinade and let sit for 3-4 hours
  • On a lightly-greased frying pan cook marinated tofu for 10 minutes


  • Mix tahini into hot water and stir until smooth
  • Stir in remaining sauce ingredients


  • Soak rice paper in warm water for 30 seconds, until soft
  • Thinly slice your choice of vegetables, which may include carrots, bell peppers, celery
  • Lay rice paper out on surface
  • Place tofu and cut vegetable in middle of rice paper
  • Roll lettuce or cabbage together with your choice of garnish such as basil and cilantro
  • Roll the sides of the rice paper over the ingredients in a circular direction, such as left, top, right, then bottom
  • Serve with tahini sauce
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Vegan Cheese with Herbs

2018-08-17T00:18:12-04:00August 15th, 2018|Categories: Recipes|Tags: , , |

Here’s my adaptation of a great vegan cheese recipe at The Hidden Veggies. It slices, shreds, and melts great and tastes much like real cheese. It goes great on crackers, potatoes, or just about any place. It’s great plain as well. It’s only 32 calories per serving, or 190 for the entire piece of cheese. This takes several hours to complete, mostly because the ingredients have to chill out in the fridge to harden.

Take coconut, agar agar (jelly made from algae), tapioca starch, some salt, lemon, fresh or dried herbs of your liking, as well as turmeric and paprika for color and flavor.

Mix together and warm until smooth, after which you pour into a greased container.

Let the vegan cheese mix sit in the refrigerator for several hours until it hardens.

You can cut like regular dairy cheese or even shred.

shredded vegan cheese with herbs


vegan cheese with herbs, rice crackers, and tomatoes

Vegan Cheese with Herbs

A coconut-based recipe for non-dairy cheese that really tastes like cheese.
Prep Time 10 mins
Cook Time 10 mins
Refrigeration 2 hrs
Total Time 2 hrs 20 mins
Course Appetizer
Servings 6 people
Calories 32 kcal


  • 1 can full-fat coconut milk (16 oz)
  • 2 tbsp agar agar
  • 1 tbsp tapioca starch
  • 1/2 tbsp lemon juice
  • 3 cloves garlic
  • 1 tsp salt
  • 1 tsp fresh or dried herbs
  • 1/3 tsp turmeric
  • 1/3 tsp paprika


  • Mix all ingredients in a saucepan
  • Heat to medium and stir until very smooth
  • Grease a cheese mold or other shallow container (about 20-30 oz container) lightly with vegetable oil
  • Pour in mixture from saucepan
  • Let cool then cover and place in refrigerator to harden approximately 2-3 hours
Keyword appetizer, cheese, vegan
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Vegan Basil Almond Pesto

2018-08-10T03:28:16-04:00August 10th, 2018|Categories: Recipes|Tags: , , |

vegan basil almond pesto

Vegan Basil Almond Pesto Recipe

Prep Time 10 mins
Total Time 10 mins
Course Appetizer
Cuisine Italian
Servings 4 people


  • 1 bunch fresh basil
  • 1/2 cup raw almonds preferably slices for garnish
  • 4 cloves garlic
  • 1 tbsp nutritional yeast
  • 2 tbsp fresh lemon juice
  • 1/4 tspn salt
  • 1 sprig fresh mint (optional)
  • 2 tbsp olive oil (optional)


  • Combine all ingredients in a blender, leaving a few almond slices for garnish. Olive oil may also be added.
  • Grind ingredients at a low speed, adding little water to produce the desired level of smoothness. Be sure to leave some texture.
  • Garnish with remaining almond slices and mint.
Keyword pesto

Pestois one of my favorite side dishes. I use nutritional yeast for the cheese substitute and almonds for a less expensive alternative to pine nuts. The ingredients are put in a blender at a low speed to retain texture.

Be sure to use fresh basil, not dried. Alternatively you can you arugula or kale instead of basil, and pine nuts instead of almonds.

Try it and you’ll see why this vegan Italian appetizer is sure to please.

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