13 Easy Vegan Appetizers Even Diehard Carnivores Will Enjoy

  1. 19 Vegan 4th of July Recipes Everyone Can Enjoy
  2. 1. Black Bean Sweet Potato Veggie Burger
  3. 2. Spicy Chickpea Burgers with Shoestring Sweet Potato Fries
  4. 3. Easy Homemade Pico
  5. 4. Chunky Guac
  6. 5. Beet Burgers
  7. 6. Vegan Mac 'N Cheese
  8. 7. Simple Berry Salad
  9. 8. Easy and Delicious Tomato Cucumber Salad
  10. 9. Oven Baked Sweet Potato Fries
  11. 10. Mexican Corn Salad
  12. 11. BBQ Pulled Jackfruit
  13. 12. Watermelon Mint Smoothie
  14. 13. Flag-Shaped Fruit Sticks
  15. 14. Cucumber, Avocado & Tomato Salad
  16. 15. Chickpea Mushroom Burger
  17. 16. Red, White & Blue Soda
  18. 17. Vegan Ice Cream
  19. 18. Vegan Fruit Tart 
  20. 19. Vegan Whipped Cream
  21. 24 Meatless Recipes that Carnivores Will Love
  22. 1) Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce
  23. 2) Spinach Artichoke Lasagna
  24. 3) Quinoa Vegetable Soup with Kale
  25. 4) Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce
  26. 5) Kale, Black Bean and Avocado Burrito Bowl
  27. 6) Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche
  28. 7) Sweet Potato and Black Bean Tacos with Avocado-Pepita Dip
  29. 8) Spiced Vegan Lentil Soup
  30. 9) Spinach Artichoke Enchiladas
  31. 10) Thai Pineapple Fried Rice
  32. 11) Spicy Sweet Potato and Green Rice Burrito Bowls
  33. 12) Easy Brown Rice Risotto with Mushrooms and Fresh Oregano
  34. 13) Butternut Squash Chipotle Chili with Avocado
  35. 14) Roasted Cauliflower, Freekeh and Garlicky Tahini Sauce
  36. 15) Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze
  37. 16) Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice
  38. 17) Veggie Black Bean Enchiladas
  39. 18) Spicy Kale and Coconut Stir Fry
  40. 19) Portobello and Poblano Fajitas
  41. 20) Curried Cauliflower Soup
  42. 21) Sweet Potato Burrito Smothered in Avocado Salsa Verde
  43. 22) Homemade Vegetarian Chili
  44. 23) Quinoa Black Bean Tacos with Creamy Avocado Sauce
  45. 24) Sweet Potato & Black Bean Veggie Burgers
  46. Herbivoracious
  47. 13 Easy Vegan Appetizers Even Diehard Carnivores Will Enjoy
  48. Vegan and Vegetarian Restaurants on Oahu That We Love
  49. 17 Vegan Appetizers That Even Meat Eaters Will Love
  50. 1. Hummus
  51. 2. Loaded Avocado Quesadillas
  52. 3. Sun-Dried Tomato and Basil Meatballs
  53. 4. Stuffed Mushrooms
  54. 5. Bruschetta
  55. 6. Spinach Guacamole
  56. 7. Spring Rolls with Carrot-Ginger Dipping Sauce
  57. 8. Cuban Black Bean Dip
  58. 9. Loaded Potato Skins
  59. 10. Korean Fried Cauliflower
  60. 11. Tabouleh Stuffed Mushrooms
  61. 12. Tomato Chutney
  62. 13. Thyme and White Bean Pot Pies
  63. 14. One Pot Red Lentil Chili
  64. 15. Vegan Crab Bites
  65. 16. Tofu Banh Mi Vegan Sliders
  66. 17. Sun-Dried Tomato Basil Pinwheels

19 Vegan 4th of July Recipes Everyone Can Enjoy

13 Easy Vegan Appetizers Even Diehard Carnivores Will Enjoy

The 4th of July is often associated with BBQs filled with meaty burgers and mayo-covered side salads. But not anymore. These 19 vegan 4th of July recipes are so scrumptious and satisfying that even die-hard carnivores won't miss a thing.

So make your next patriotic party a plant-based celebration with these easy and delicious vegan 4th of July recipes. Your tastebuds, wallet, and the planet will thank you. 

1. Black Bean Sweet Potato Veggie Burger

Angela Kerndl

Because what's a 4th of July BBQ without burgers? This is a scrumptious meat-free burger.

2. Spicy Chickpea Burgers with Shoestring Sweet Potato Fries

Charlotte Cohen

If black beans aren't your thing, give this veggie burger a whirl. Swap mayo for vegan mayo and you're good to go. 

3. Easy Homemade Pico

Katherine Baker

This super easy DIY fresh salsa recipe is perfect for your appetizer spread.

4. Chunky Guac

Parisa Soraya

Every BBQ needs some guac. Find out how to make the best guacamole you've ever had with this winning recipe.

5. Beet Burgers

Alexis Clark

Made with beets, these burgers are red on the inside. Try this unique veggie burger recipe filled with beets and no meats.

6. Vegan Mac 'N Cheese

Eileen Wang

Every party needs a noodle dish, and this rich and creamy mac 'N cheese does the trick.

7. Simple Berry Salad

Hannah Lin

Hello, patriotic-colored fruit and fancy refreshing mint. Get ready to taste your new favorite fruit salad.

8. Easy and Delicious Tomato Cucumber Salad

Lynden Orr

This cucumber tomato and basil salad is mighty fresh.

9. Oven Baked Sweet Potato Fries

Jocelyn Hsu

Because every BBQ needs something potato. Make these yummy oven-baked sweet potato fries and be the talk of the town.

10. Mexican Corn Salad

Sarah Morrissey

No corny jokes here. Just a delicious protein-packed side salad filled with Mexican flavors. Tastes great with homemade chips, too.

11. BBQ Pulled Jackfruit

Abi Scott

Even meat-lovers will think this tangy sweet and spicy jackfruit faux-meat is pulled pork. Put it on some buns and get your sandwich on. 

12. Watermelon Mint Smoothie

Kathleen Lee

So seasonally appropriate. Mint and watermelon make for one of the most refreshing drinks you'll want to make all summer long.

13. Flag-Shaped Fruit Sticks

Mira Nguyen

Totes adorbs. Strawberries, bananas, and blueberries come together for a flag fiesta of fruit.

14. Cucumber, Avocado & Tomato Salad

Sydney Toth

A lovely refreshing salad. The avocado adds richness to fresh herbs, cucumbers, and tomatoes in this yummy side dish.

15. Chickpea Mushroom Burger

Kristi Cook

These tasty mushroom-packed vegan burgers are an umami flavor bomb.

16. Red, White & Blue Soda

Mira Nguyen

Up your party game with this red, white, and blue soda. So festive and fun!

17. Vegan Ice Cream

Kristine Mahan

What's the 4th of July without ice cream? Celebrate with this easy churn-free and dairy-free ice cream.

18. Vegan Fruit Tart 

 Natalie Van Burnt

If this dessert doesn't scream 4th of July, I don't know what does. Learn how to make this vegan berry-covered fruit tart with a cashew-base.

19. Vegan Whipped Cream

Kristine Mahan

For the fruit salad (and to put on everything else). Make your own whipped cream with zero dairy and tons of flavor.

Whether you're hosting a meat-free BBQ or simply looking to switch up the side dish you bring to a summer gathering, these easy vegan 4th of July recipes are so good everyone will be asking for seconds.

Source: https://spoonuniversity.com/recipe/19-vegan-4th-of-july-recipes

24 Meatless Recipes that Carnivores Will Love

13 Easy Vegan Appetizers Even Diehard Carnivores Will Enjoy

By carnivores, I mean the diehard meat lovers, of course. The ones who don’t believe dinner is complete without it. My brother is one, and I love him, so I’m not passing judgment here. One of the best compliments I hear on the blog is that your beloved “carnivore” enjoyed one of my recipes so much, he (or she!) didn’t even miss the meat.

I’ve rounded up the hearty recipes that get the most accolades from meat lovers below. You’ll notice a few common threads—they are presented in a familiar form (tacos, enchiladas, lasagna) and include hearty ingredients beans, lots of veggies, quinoa and nuts. None of them are trying to be a meat dish, mind you, and you won’t find any meat substitutes with funny ingredients here.

One of the most common myths about meatless meals is that they won’t fill you up.

When you’re cooking hearty vegetarian recipes made with fiber- and nutrient-rich whole foods, I dare you not to feel full! Protein comes in many forms, such as whole grains, nuts and seeds, eggs, dairy, tofu and even kale.

Furthermore, most Americans are consuming more than enough protein in their diets. I’ve been a vegetarian for over seven years now, and I am stronger than ever (no thanks to protein powders)! Let’s get on to the recipes.

1) Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce

Gluten free and easily vegan (see notes)

“And I made those tacos tonight, it was fantastic although I have to admit that I cheated and bought the chipotle sauce from the store;) My husband who is a meat lover really loved them as well!” – Cecilia

2) Spinach Artichoke Lasagna


“Great recipe; thank you for sharing with Scott and all the rest of us! My husband and I are just starting to explore a diet with fewer animal products, and this was a great way to kick off a week of meatless meals!… I’m sold on the flavor and the friendlier nutrient profile! I’m so glad we landed on your site, and can’t wait to try some of your other recipes! Thanks, again!” – Melissa

3) Quinoa Vegetable Soup with Kale

Gluten free and vegan

“I just found this recipe via pinterest! I made the soup yesterday and I absolutely love it!! Never thought of quinoa in soup but this makes so much sense! I am always looking for ways to add protein without adding meat so this is great and my whole family loves it! (I’m a college student by the way, not a mom, in case you couldn’t tell. lol) This soup is great for all ages!!” – Maya

4) Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce

Gluten free and vegan (see notes)

“Thank you so much for these delicious and easy to make recipes! My husband and two young children really enjoyed the fried rice and mango tofu lettuce wraps. I have bookmarked your site for more help in the future! Your site has really helped me as I navigate a full time career and eating vegetarian and gluten free.” – Erin

5) Kale, Black Bean and Avocado Burrito Bowl

Gluten free and vegan

“Cooked this for my family tonight. Trying to get them to eat less meat and it went down a treat. Especially loved the marinated kale! Going to try the sweet potato and green rice bowl next :)” – Bethany

6) Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

Vegan option

“I made these carrots for Thanksgiving, and they were my favorite dish of the day. The sweetness of the carrots with the creamy sauce and nutty flavor of the farro made for a great combination. And overall it was an easy dish to make. I found the farro, crème fraiche and colorful carrots at Whole Foods.” – Rachel

7) Sweet Potato and Black Bean Tacos with Avocado-Pepita Dip

Gluten free and easily vegan

“I’m so glad I found your site. Another excellent recipe! I made this tonight for my husband (a big meat fan) and he loved it, too. The feta really made it for me. Will make again and again!” – Erin

8) Spiced Vegan Lentil Soup

Gluten free and vegan

“I made this for dinner a couple of nights ago and it was amazing! My husband is a big meat eater and he always feels unsatisfied with vegetarian dishes.

But he loved this and it kept him full for a couple hours. We had this with whole wheat rolls, and it was such a nice combination.

We are really picky and most new recipes don’t make it onto our menu rotation, but this will be made over and over again.” – Anastasia

9) Spinach Artichoke Enchiladas


“I made these tonight for dinner for my family of five. I am vegetarian, my three daughters (ages 7 to 13) and husband are certainly not. My girls devoured this meal and my husband told me he would eat less meat if vegetarian tasted this good. Thank you!” – Amy

10) Thai Pineapple Fried Rice

Gluten free, vegan option

“Delicious! I added mushrooms (using up what I had) and broccoli (for color) and it was awesome. I was even bold enough to serve it to my husband’s parents who do not usually do meatless meals! There was only one spoonful left at the end, so I think it was a hit. Thanks!” – Natasha

11) Spicy Sweet Potato and Green Rice Burrito Bowls

Gluten free and vegan

“Just made this for this evenings dinner. Just awesomly delicious. Even my husband (die hard meat eater) was pleasantly surprised and loved it. He is glad there is left overs for tomorrows lunch. This is a winner.” – Margaret

12) Easy Brown Rice Risotto with Mushrooms and Fresh Oregano

Gluten free, vegan option

“…My husband’s not usually crazy about most meatless meals I make, but he LOVED this. I will definitely be making it again. Thank you so much, Kate!” – Katie

13) Butternut Squash Chipotle Chili with Avocado

Gluten free and vegan

“This was soooo delicious! I served it to company last weekend and they scraped the pot clean, even though one of them usually prefers meat at every meal. My two modifications: I added one extra can of diced tomatoes with green chilies, and served with sour cream. My boyfriend keeps asking “Are you sure there aren’t leftovers?”” – Julie

14) Roasted Cauliflower, Freekeh and Garlicky Tahini Sauce

Easily vegan

“Just made this for my family. My 16 y.o. vegetarian daughter pointed out the recipe. It is absolutely delicious!!! Really satisfying, without all the guilt of a heavy meal. We loved it and will be adding it to our regular favorites. Super easy too!! This is a must make!!” – Sheila

15) Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze

Gluten free and vegan

“Another amazing recipe, perfect combination of sweet and spicy.

I pitched this to my meat loving boyfriend as vegetarian general tso’s, and it worked! Every recipe I cook from this blog is so delicious – all I want to know is when is the Cookie and Kate cookbook release date! Thank you, Kate, your recipes have renewed my love of cooking and make breaking bread with loved ones even more special.” – Ailla

16) Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice

Gluten free and vegan

“This recipe is awesome…I made it for my whole family (8 people!) at Christmas and earned some major veggie-friendly brownie points with my mostly meat-eating kin. And then devoured an entire bag of celery eating up the leftover sauce…” – Helen

17) Veggie Black Bean Enchiladas

Gluten-free option, vegan option

“This was just delicious! Thank you! Even my boyfriend, who tends to have meat with all of his meals, enjoyed them as an entree.” – Hillary

18) Spicy Kale and Coconut Stir Fry

Gluten free, vegan if you skip the eggs

“I almost never comment on blogs, but after making this recipe for the second time in two weeks I knew I had to. This stir fry is amazing – my husband (a dedicated meat eater) said that he wanted to have it every week! Success! Thank you for your delicious recipes and gorgeous photos!” – Kate

19) Portobello and Poblano Fajitas

Gluten free and vegan if you skip the feta

“Made these tonight and LOVED them! The hubby and I are generally meat eaters, but we’re trying to do meatless Monday this new year, and these will be a new addition to our rotation, meatless Mondays or not! Thanks for the great recipe!” – Dizydes

20) Curried Cauliflower Soup

Gluten free and vegan

“I have made this soup several times and not only do I love it, my husband asks for it regularly. Most men are meat and potatoes, especially mine, so that says a lot! We love Tia food and the hotter, the better.

To increase the spice we add jalapeño and red pepper flakes to this recipe but we stick true it. I have made it for friends and they were “wowed.

” This recipe is a MUST try!! Love it!! Thank you for sharing!!!!” – Deanna

21) Sweet Potato Burrito Smothered in Avocado Salsa Verde

Easily gluten free and easily vegan

“Made these tonight. They were really good. My hubby even d them. Great meatless Monday dinner. Thank you.” – Tracy

22) Homemade Vegetarian Chili

Gluten free and vegan

“We had this recipe today and it was delicious. My husband the meat eater loved it. We will have chili for lunch and dinner the whole week.” – Suheyl

23) Quinoa Black Bean Tacos with Creamy Avocado Sauce

Gluten free and vegan

“Wow, had these for dinner tonight and so delicious. My partner said “these taste better than the meat variety”.” – Candice

24) Sweet Potato & Black Bean Veggie Burgers

Gluten free (just choose gluten-free toppings and buns) and vegan

“…I devoured one in a burger bun with cheese, red onion, tomato, gherkins and guacamole. I too love spice so I add a few birds eye chillies to my ‘mole. My carnivore husband also was amazed at the flavour from them and was asking for more! This recipe will be one I’ll use for a long time to come. Thank you so so much for sharing!” – Cat

More resources you might appreciate: 13 make-ahead breakfast recipes, 16 recipes that pack well for lunch and 20 simple weeknight dinners. You can shop my essential kitchen equipment here. Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration!


Source: https://cookieandkate.com/24-meatless-recipes-that-carnivores-love/


13 Easy Vegan Appetizers Even Diehard Carnivores Will Enjoy
Michael Natkin on Herbivoracious

My journey as a serious cook began when I was 18 years old.

My mother was dying from breast cancer and was trying a macrobiotic diet to see if it would help.

A friend of mine, a vegetarian and a good cook, showed me the ropes so that I could make meals for my family. It didn’t take me long to realize that I loved everything about cooking.

When I moved to Providence for college, I was exposed to international cuisines that I’d never seen in my hometown of Louisville. I subsequently worked in a beautiful Zen Buddhist farm kitchen in California and traveled the world, gradually settling into a career as a software engineer, making dinosaurs for “Jurassic Park” and animation software for Adobe.

My love for cooking deepened through the years. I wanted to do more than simply prepare meals for my own family. I started my blog, Herbivoracious.com, in 2007. Thousands of people see fit to visit daily and share my passion for vegetarian food that draws on global inspirations and, above all, puts flavor and pleasure first.

I also spent some months interning at restaurants in Seattle and New York. This book is the next step.

I’ve brought together classic techniques and flavor combinations from around the world, along with ideas from cutting-edge cuisine, to create 150 original recipes that you will be able to use for every occasion, from casual weeknight suppers to your fanciest dinner party.

It seems that everyone I meet, even dedicated carnivores, recognizes the value of eating more plant-based meals. I’ve written Herbivoracious both for vegetarians and for others who are just looking to broaden an omnivorous repertoire.

This is the book for you if you’d to eat lusty Crispy Polenta Cakes with White Beans and Morel Mushrooms, rich and fragrant Brown Butter Cornbread, or an unusual and refreshing salad of Persimmon, Parsley, and Black Olives.

I get excited thinking about the aroma of making red curry paste from scratch, the first taste of a new year’s olive oil, or the texture of beautiful chanterelle mushrooms, and I want to share those discoveries with you.

“Michael Natkin has a talent for enticing and boldly flavored creations, in recipes that are colorful, thoughtful, and fresh!”

–Heidi Swanson

“If we had to choose one book to cook from in 2012, this would be it.”

–The Washington Post

Michael Natkin is the author of the immensely popular and award-winning vegetarian blog Herbivoracious. The author of the bi-weekly column “Serious Meatless” on the Serious Eats website, he’s known for a cutting-edge, light and healthy, beautiful-on-the-plate style of vegetarian cooking.

He is one of only nine members on the “Chefs and Experts” panel of AOL’s Kitchen Daily. He is a charter member of the “Gourmet Live Socialvores,” and he has been listed in four consecutive years on Saveur’s “Sites We Love.

” He’s known in the blogging community as a crack photographer, and his photos are regularly featured on TasteSpotting, foodgawker, and other sites. He lives in Seattle with his wife and two daughters.

Introduction I grew up in Louisville, Kentucky, in the 1970s and early 1980s. It was not exactly a hotbed of haute cuisine. Everyone ate fast-food hamburgers, and vegetables were boiled until they begged for mercy. I remember the house of one friend in particular, whose mother would invariably be chain smoking and cooking a giant skillet of canned ham. I visited this same friend a few years ago. His mom, quite old now, had just returned from Whole Foods with several bags full of fresh produce. This moment crystallized for me just how radically our food habits have changed. Vegetarian food and cooking have played a big part in these changes. The confluence of our interests in personal health, the environment, and animal welfare has caused even diehard carnivores, my friend in their diets. Vegetarian cooking has come a long way. If you are old enough to remember the 1970s, you might recall the horror of mushy loaves of lentils and wheat berries or meals so loaded with carbs that you needed a long nap afterwards. The 1980s and 1990s brought an increased awareness and availability of global ingredients and recipes, although a lack of context, and of in-depth knowledge of the cuisines from which they came, led to frightening fusion. Care for a curried endive pizza with Thai-spiced hummus, Oaxacan pesto, and a drizzle of Moroccan olive tapenade? Over the past few years, as weLocally made tofu, preserved lemons, and whole black cardamom seeds are available in most cities online. Farmers markets offer us tomatoes worth eating, a dozen varieties of radishes, and strawberries still warm from the field. Most communities are much more diverse, too, giving many of us the opportunity to experience authentic Singapore noodles or Ethiopian injera without a transcontinental flight. We learn cutting-edge methods from world-class chefs, whether they are vegetarian or not. We; we can (and should) always experiment, but they provide a foundation of reliable inspiration to which we can always return. The upshot of all of these changes is that good vegetarian food is now just good food, period. This is a golden age for creative, intelligent vegetarian cuisine. Never again need anyone say, “That wasn't bad, for a vegetarian meal.” My own obsession with cooking is inextricably linked with vegetarian food. When I was 18, my mom was dying after a decade-long battle with breast cancer. She had decided to try a macrobiotic diet, but she was too weak to do much cooking. My girlfriend at the time (and still great friend), Nicole, was a vegetarian and a good cook. She taught me how to make flavorful, homey meals. I took over our kitchen and started to do all the cooking for my family. I continued to do so after my mom passed, until I took off for college, and thereafter during vacations. In those early years, I subjected my dad and brother to some ghastly combinations. I, and plums (!) that was so bad we all took one bite, laughed, and dumped it in the garbage. In spite of that rocky beginning, I persevered and became a good cook. I read hundreds of cookbooks and books about food. At college in Providence, I had the opportunity to eat a range of foods, including Italian, Indian, Thai, Armenian, and Portuguese, that I never could have found in Louisville. One year I lived in a co-op house with 13 other students and we rotated cooking, which taught me how to feed a crowd and produced lots of instant feedback. These days, I get even more feedback from the readers of my blog, Herbivoracious. Inspired by Ed BrownThe Tassajara Bread Book and Tassajara Cooking, I took a break from college and ended up at Green Gulch Farm, which, Tassajara, is part of the San Francisco Zen Center. I spent several months working the fields of the stunning farm, which is nestled into a valley on the Marin County coast. I planted and later plucked potatoes, greens, and vegetables, which we would often eat that same day. Then I transferred to the kitchen, which was my first professional experience as a cook. Istill-warm vegetables with dirt clinging to their roots. I was hooked and transformed. Life has its twists and turns, and I was drawn back into the world of software that I had been profoundly engaged with since the age of 14. I helped make dinosaurs and Terminators come to life at George Lucass Industrial Light & Magic and worked on an early interactive television system at Silicon Graphics; for the past 12 years, I've been at Adobe Systems. Through all of that, the food bug never left. On vacations I ate my way through Japan, India, Italy, France, Holland, Mexico, and 48 of the United States as well. I dreamed of opening a restaurant. I continued to intern at restaurants, including Caf in Seattle and Dirt Candy in New York City. I started my blog, Herbivoracious, as an outlet for all of this passion, never imagining that it would be the beginning of a community of tens of thousands of readers who use and comment on the recipes and share their own ideas. The blog has become an incredible catalyst for me to refine and improve my cooking; I never want to post a dish that doesn't taste terrific and look beautiful on the plate.

Source: https://www.amazon.com/Herbivoracious-Revolution-Vibrant-Original-Vegetarian/dp/1558327452

13 Easy Vegan Appetizers Even Diehard Carnivores Will Enjoy

13 Easy Vegan Appetizers Even Diehard Carnivores Will Enjoy

Whether you're an omnivore, pescatarian, or vegetarian, vegan recipes are always handy to have in your cooking arsenal. Not only are vegan dishes great ways to add meatless variation to your current diet, but they can also be lifesavers at a dinner party when you find out that some of your guests don't eat meat or dairy.

It can be difficult for non-vegans to navigate a menu that accommodates everyone's dietary restrictions, but that doesn't mean you're relegated to serving boring crudité and tasteless side salads as starters. The fact is that it's well within your wheelhouse to make easy vegan appetizers so delicious that everyone will run back for seconds.

From a simple Instant Pot hummus and savory zucchini fritters to crispy broccoli tots and a creamy chai butternut squash soup, these 13 easy-to-make appetizers prove that vegan cuisine is varied, enticing, and much simpler to prepare than you may think.

The Butter Half

The Recipe: EasyInstant Pot Hummus with Canned Chickpeas

The Hero Ingredient: Using canned chickpeas is key; otherwise, you'd have to soak their dried counterparts in water for at least eight hours.

Pro Tip: The Butter Half blogger and holistic nutritionist Abbey Rodriguez blends the garlicky mixture in a food processor with high-quality olive oil and just a smidgen of tahini, garnishes it with more olive oil and pine nuts, and uses sea-salted baked carrot chips to scoop it all up.

Gimme Some Oven

The Recipe: Chai Butternut Squash Soup

The Hero Ingredient: This soup's creaminess comes from unsweetened coconut milk that's stirred in at the end, and it's garnished with ground cinnamon and star anise pods.

Pro Tip: Ali Martin, of Gimme Some Oven, makes this vegan recipe easy by tossing all the ingredients—as well as one chai teabag—into a slow or pressure cooker, and then pureeing the mixture (sans teabag) with an immersion blender (or regular blender) until it's silky-smooth.

The First Mess

The Hero Ingredient: According to chef and cookbook author Laura Wright of The First Mess, “the natural starting point of the dish [is] a traditional baba ganoush, with all of those typical flavor notes intact, plus some interesting extras.”

Pro Tip: Serve it at room temperature with salted pita chips, sliced veggies, and marinated olives for a traditional Middle Eastern mezze spread.

Wright trades dairy-based for plant-based yogurt, such as Anita’s, to keep it vegan.

The Minimalist Vegan

The Recipe: Corn and Zucchini Fritters

The Hero Ingredient: Grated zucchini

Pro Tip: “Don’t skip the step where you need to squeeze the excess water the grated zucchini,” says The Minimalist Vegan recipe developer Maša Ofei. “Your batter will be too wet otherwise, and it won’t stick together. If for whatever reason you don’t do it, just add a couple more tablespoons of flour.”

Food Faith Fitness

The Recipe: Vegan Stuffed Butternut Squash

The Hero Ingredient: “The savory, herby cauliflower stuffing,” says Food Faith Fitness' Taylor Kiser. The vegan concoction “comes together and then gets mish-mashed with the slightly sweet, creamy butternut squash.”

Pro Tip: Use the leftover scooped-out squash for other dishes, suggests Kiser. A few ideas include mashed squash breakfast bowls or as a protein-packed topping on oatmeal.

The First Mess

The Recipe: Super Savory Vegetable, Hemp, and Millet Nuggets

The Hero Ingredient: Millet, a seed that's often treated as a whole grain, is the star of the show, and fiber-rich psyllium husk powder is the “glue” that binds everything together.

Pro Tip: To keep the mixture from sticking to your hands when forming the nuggets, lightly add oil to your hands.

Sugar Salted

The Recipe: Roasted Potatoes with Arugula and Creamy Beets

The Hero Ingredient: Inspired by a Jamie Oliver dish, this salad calls for “new (young) potatoes,” says Alice of Sugar Salted. “Once baked, [they become] super crispy and flavorful.

Young potatoes hold their shape really well, especially when cooked, so they’re great for all sorts of salads.

” If they're not in season where you live, peeled yellow potatoes are an equally delicious substitute.

Pro Tip: Instead of Parmesan shavings (seen above), use nutritional yeast for “cheesiness,” and garnish with lemon zest and a couple of handfuls of pine nuts.

Alice uses pre-cooked baby beets to minimize cooking time; if you make your own, tack on another 30 minutes.

Pickled Plum

The Recipe: Broccoli Tots

The Hero Ingredient: The chopped oil-cured sun-dried tomatoes bring “savory and tangy notes” to this healthy broccoli version of classic tater tots.

Pro Tip: After you blanch and drain the broccoli florets, make sure you pat them completely dry using paper towels or a tea towel, explains Caroline Phelps of Pickled Plum.

Then after that, “it’s super important to chop the broccoli quite finely. If the broccoli has large pieces, the mixture won’t stick together when you go to form it into individual tots.

You can easily use a knife here, or feel free to break out the food processor.”

Minimalist Baker

The Recipe: Easy Probiotic-Cultured Vegan Cheese

The Hero Ingredient: Unsalted cashews, which you can use whole (just soak for one hour) or in slivered (unsoaked) form. “The cashews are blended until creamy and smooth with delicious things fresh garlic, lemon juice, nutritional yeast, and sea salt,” explains recipe developer and cookbook author Dana Schultz of Minimalist Baker.

Pro Tip: “The longer [the mixture] sits, the tangier and firmer it becomes,” Schultz says, while adding that 48 hours seems to be its “sweet spot.” For a gorgeous presentation, you can also opt to coat it with chopped herbs, cracked black pepper, or a spice mixture of your choice.

I Am A Food Blog

The Recipe: Ottolenghi's Roasted Red Pepper Dip

The Hero Ingredient: Broiled or charred red peppers are the star of this appetizer by I Am A Food Blog creator Stephanie Le, who adapted the recipe iconic Israeli-British chef Yotam Ottolenghi's Levantine muhammara.

Pro Tip: Char three red peppers right on the grates of a gas grill (or broil them in an oven). Then steam them inside a bowl covered with plastic wrap until they're cool to touch.

The Minimalist Vegan

The Recipe: Vegan Bruschetta Toppings Done Four Ways

The Hero Ingredient: All four of the tasty toppings have olive oil in common, which brings out the flavors of the herbs and fresh produce.

Pro Tip: For the perfect carb pairing, Maša Ofei suggests “a crusty Italian baguette, a sourdough baguette, a classic French baguette, a locally made sourdough, or a ciabatta,” preferably freshly-baked and organic options.

Salt & Wind

The Recipe: Walnut-Miso Vegan Cheese

The Hero Ingredient: The white miso brings a nutty finish that rounds out the walnuts and parsley.

Pro Tip: If you plan on making this dairy-free “cheese” log for a crowd, make sure you account for enough time to soak the walnuts for at least 12 hours in advance.

A Healthy Life for Me

The Recipe: Sticky Sweet Meatballs

The Hero Ingredient: The dairy-free and vegan Gardein “meatballs,” which makes this recipe easy to whip up in just 20 minutes. Recipe creator Amy Stafford of A Healthy Life for Me says the plant-based ingredient even fooled her own meat-loving family.

Pro Tip: When you have unexpected guests to entertain, reach for this easy, 20-minute appetizer. It's fairly straightforward—simply chop and mix together the sauce ingredients and pop the Gardein meatballs in the oven.

Source: https://www.mydomaine.com/easy-vegan-appetizers

Vegan and Vegetarian Restaurants on Oahu That We Love

13 Easy Vegan Appetizers Even Diehard Carnivores Will Enjoy

We get it — navigating the vegetarian food landscape can be intimidating (and often disappointing).

But for the days when you feel swapping beef and pork for plants and meat-free proteins, we’ve got you covered.

We rounded up our favorite vegetarian spots on Oahu, all of which serve animal-free treats that’ll make even the most diehard carnivore happy… so you can bring your whole crew.

You’d never guess that a converted gas station is home to some of the best vegetarian food on the island, but well… it sure is.

The Windward-side restaurant focuses on organic, healthy, and sustainable farm-to-table meals, and they pull off items brightly colored Medi Bowl, filled with kale falafel, smokey baba ganoush, and beet hummus, with aplomb.

The eatery opens into a sunlit patio dubbed “Garden of Eat-In,” where you can sip on your farm-fresh smoothies or consume your Hawaiian plate or Mediterranean-inspired bowls in their outdoor, green garden oasis.

Designed with reclaimed wood furniture and accented with a beachy hand-painted mural, this bright and airy café will have you feeling happy and content before you order your meal. The menu offers both omnivorous options and vegetarian dishes, but their plant-based offerings are especially fantastic.

In addition to fresh tropical juices and vegetable-fruit smoothies, the cozy café offers açaí bowls, a veggie wrap, sandwiches, and salads for vegetarians to choose from. If you’re an açaí bowl fan, the Nalu Bowl is a must, made with the purest grade Brazilian açaí, and topped with banana, strawberry, blueberry, bee pollen, granola, and locally sourced honey.

The texture is smooth, creamy, and cold, and totally worth the purple mouth you’ll get after consuming the entire thing.

Vegetarians not used to facing a plethora of meal selections: gear up. This Buddhist-run, cafeteria-style restaurant offers two- or four-choice plates served with a starch. Entrée choices rotate daily, with at least seven dishes to choose among.

Find dim sum options turnip cake and pot stickers, as well as heartier Chinese dishes braised tofu with tomato and lo han jai (Buddhist stew). The best part? Even with a line, you’ll get your food quickly — this place is seriously efficient.

Ghost Kitchen: This NYC Restaurant Chain is Providing Free Catering for Health Care Workers

With hearty sandwiches and filling entrees, this all-vegan restaurant dispels the common assumption that an organic, plant-based diet is eating rabbit food.

With soy-based options their popular Popeye sandwich, filled with miso-and-tahini-marinated tofu and spinach on a thick ciabatta bun, or their Heart and Soul, a mixed vegetable plate topped with TVP or fresh, soft tofu, you can meet your daily vegetable intake without skimping on the protein.

To expand your options, order a sandwich's fillings over brown rice instead of on bread. And leave room for dessert: the mochi cake and homemade dairy-free ice cream here are so good, you won’t even miss the heavy cream or refined sugar.

Located on the Pali Highway in a maze of residential homes, you'll find the island’s Hare Krishna temple, where anyone, regardless of creed, can stuff their face with an all you can eat vegetarian buffet for $13. After removing your shoes or rubber slippers, dine indoors or in their outdoor garden under the shade of a large banyan tree.

Open Mondays through Fridays, their daily entrée changes depending on the day of the week, ranging from kofta to quiche to lasagna. Supplemental dishes usually include fresh juice or tea, a salad bar, steamed vegetables, dahl, curry, and halva for dessert.

With so much to choose from, it’s a good thing you can go back for seconds, thirds, or fourths.

Their new space is much bigger than before, with indoor and outdoor seating. Before hitting the beach, get some pre-swim energy with an acai bowl, avocado toast, or a fresh fruit smoothie, the Alligator, made with bananas, kale, almond butter, spirulina, honey, and coconut milk.

Or stop by for a mid- or post-beach bite and replenish with tasty options a Portobello sandwich, a homemade falafel sandwich, or a veggie burger.

Now open for dinner, you can BYOB over a Moroccan tagine, avocado tempura tacos, or eggplant rollatini… and leave the garlic shrimp and chorizo tacos for your next North Shore outing.

Not that it’s a contest, but this all-vegan eatery is probably the healthiest restaurant on our list. All their offerings are unprocessed, gluten-free, and GMO-free, made with majority locally-grown organic fruits and vegetables and cooked at a temperature of no more than 118 degrees.

Try their crowd-pleasing Living Lasagna, made with seasoned zucchini, pesto, sundried tomato marinara, mac nut “ricotta,” spinach, and tomatoes. One bite, and you can tell your friends you it raw.

 Plus, you can drink to your health: Greens & Vines has a fine wine list of biodynamic, organic, sustainable and vegan bottles and pours… so you can both eat and drink clean.

Indian food is a great place for vegetarians to dine without sacrificing flavor, and this popular restaurant offers vegetarian dishes that are just as good (or better) than their meaty options.

Their vegetable samosa is lightly fried on the outside and plump with vegetables on the inside, and draws rave reviews from even the most carnivorous of diners. Try the Assorted Vegetarian Appetizer Platter, where you can share a mix of onion and eggplant pakora, papadum, and samosas.

With 25 vegetarian plates to choose from, ranging from masala dishes to eggplant curries to simmering paneer and flavored rice dishes, you’ll have to come multiple times in order to try all the vegetarian food you want.

Open since 1977, this local market chain first opened in Maui before expanding to Oahu. The all-vegetarian grocery store offers a wide selection of prepared foods in addition to local, fresh, and organic products.

With a hot table and salad bar, as well as made-to-order smoothies, shakes, sandwiches, and burgers, plus a bakery filled with grab-and-go dishes, there’s always tons to choose from.

a Whole Foods sans the meaty options, here, you can support local while eating flavorful dishes curry fried rice, spanakopita, or eggplant Parmesan, before stocking up on dietary supplements, essential oils, and bulk nuts and seeds.

Courtesy of Amanda Zen

Although this art gallery/coffee shop/gelateria isn’t entirely vegetarian and has a small, simple menu, its toast offerings are exquisite on their own.

The avocado toast is served on a thick slice of bread, layered with slices of avocado, beets, basil, pesto, and goat cheese, and can be topped with a perfectly poached egg for an additional dollar, while the mushroom toast blends savory and sweet with mixed mushrooms, honey, gorgonzola cheese, and balsamic. The result is a light, yet satisfying meal that you’ll be more than happy to supplement with baked goods, a matcha cookie or cinnamon roll.

With a rotating daily menu at this coffee shop/café/juicery, you’ll find creative, clean-eating vegan, gluten-free, and meat-based options at this operation, run by a pair of local sisters.

Their daily creations include locally sourced, plant-based ingredients, and you’ll find that even your most diehard meat-loving friends will admit they enjoy the all-vegan dishes here.

Standouts include the long rice salad with Sriracha guacamole, tofu loco moco, coconut chia tapioca, or ulu (breadfruit) spice and poi mochi. Be sure to order up a golden milk latte on the side, too.

their name suggests, this small restaurant is decorated sparsely, but that just lets the food take center stage where it belongs.

With a mixed bag of Chinese, Japanese, Korean, Vietnamese, Italian, and American cuisine, the all-vegan lineup here includes offerings spring rolls, vegetable tempura, spicy tofu soup, mushroom linguine, and Philly “cheesesteaks.

” With meat substitutes “shrim” and “chickun” you can attempt to trick your taste buds, but even their flavorful non-mock meat options may surprise you.

Pho fanatics can get their cold weather/hangover fix sans meat broth at this low-key eatery.

Although the Vietnamese restaurant isn’t entirely vegetarian, the friendly mom-and-pop restaurant caters to plant-eaters with vegetarian curry, stir fries, spring rolls, and tofu rolls.

Their savory vegetable broth pho with tofu is packed with flavor and may just rival your beef brisket or rare steak favorite.

Courtesy Summer Nakaishi

During lunch, this made-to-order sandwich and smoothie shop packs a line so long, it’s often out the door. With fresh, homemade bread baked daily, and options featuring plenty of fresh vegetables, this Manoa institution is popular with college kids and nearby businesses.

With at least 15 different vegetarian options on the menu (depending on the daily special), you can choose from avocado sandwiches, birds nest salads, mushroom melts, or vegetarian burritos.

Stop by on Mondays for their filling vegetable lasagna, and marvel how something so cheesy and delicious could come from a mom-and-pop sandwich shop.

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Summer Nakaishi is a freelance writer for Thrillist and who, when possible, enjoys her plants with a large side of carbs.

Source: https://www.thrillist.com/eat/honolulu/11-vegetarian-places-on-oahu-that-dont-suck-the-best-vegan-and-vegetarian-food-on-oahu

17 Vegan Appetizers That Even Meat Eaters Will Love

13 Easy Vegan Appetizers Even Diehard Carnivores Will Enjoy

It’s easier than ever to go meat-free. And nothing beats home-cooked food made with love, so why not try your hand at making some of these recipes yourself? Even meat-eaters will love these vegan appetizers.

Make your own hummus dip and serve with bread and vegetables.

1. Hummus

A favorite among vegans and non-vegans a, serve hummus with carrot, cucumber, celery, or anything that can be dipped. According to Oh She Glows, this hummus recipe is deliciously versatile.

If it’s not to your taste, play around with it by yourself. Add ingredients lemon or garlic, depending on what you and your family . If you have the time, you could even make several different batches.

Get the recipe here.

Pack your quesadillas with healthy veggies.

2. Loaded Avocado Quesadillas

Quesadillas are a crowd-pleaser, and this version — loaded with avocado — will be no exception.

While you could choose to add your own vegan cheese, Connoiseurus Veg says it isn’t necessary, as the avocados provide the perfect creamy texture.

They’re the perfect appetizer to make if you don’t have much time, prep everything in advance and then simply stuff into the quesadilla pockets when you’re ready. Throw a few on to the stove as and when your guests get hungry.

Get the recipe here.

Vegan meatballs work well as an appetizer and as leftovers.

3. Sun-Dried Tomato and Basil Meatballs

These vegan meatballs work well as a party food, serve them alongside a creamy tomato dip or vegan pesto. If you have some leftovers, simply add the meatballs into a spaghetti dish in the days following your celebration.

Get the recipe here.

Liven up your mushrooms by stuffing them with a tasty filling.

4. Stuffed Mushrooms

Mushrooms are a great source of vitamins and protein, but they can be a little bit boring as an appetizer on their own. So why not try stuffing them? This gluten-free recipe recommends you fill your mushroom bites with walnuts, spinach, and sun-dried tomatoes.

Get the recipe here.

Bruschetta is simple to make and tasty.

5. Bruschetta

This easy vegan bruschetta is a classic crowd-pleaser that will add color to your table. It features four simple ingredients: a crunchy baguette, tomatoes, basil, and olives. Ceara’s Kitchen says, “[this is a] vibrant and simple appetizer that is perfect to serve when loved ones come to visit!”

Get the recipe here.

Guac is a crowd-pleasing appetizer.

6. Spinach Guacamole

You really can’t go wrong with guac! Grab some corn chips and it will disappear before you know it.

Get the recipe here.

Fresh spring rolls are a unique and tasty party dish.

7. Spring Rolls with Carrot-Ginger Dipping Sauce

This recipe for fresh spring rolls take a little more effort, but the payout is definitely worth it. The sauce is the real showstopping element of this recipe. According to Martha Stewart, it provides a “tingling jolt” of ginger and vinegar.

Get the recipe here.

Add some flavor to your table with this Cuban black bean dip.

8. Cuban Black Bean Dip

Sick of ordinary dips? Why not try this Cuban black bean dip? It’s packed with flavor and nutrition, and it’s super tasty too. Serve it alongside corn chips, breadsticks, or raw veggies, carrot sticks.

Get the recipe here.

Potato skins are tasty and comforting.

9. Loaded Potato Skins

Is there anything more mouthwatering than loaded potato skins? This recipe is tasty and comforting. Load up your potatoes with chickpeas, capers, and sun-dried tomato.

Get the recipe here.

Swap chicken for cauliflower with this tasty wing recipe.

10. Korean Fried Cauliflower

For something a little different, try a unique (and healthier!) twist on traditional chicken wings. If you’re not a fan of the Korean flavors, try buffalo instead.

Get the recipe here.

Stuff your mushrooms with tabouleh salad.

11. Tabouleh Stuffed Mushrooms

If you want more than one variety of stuffed mushroom, try these, which are stuffed with tabouleh, for a refreshing addition to the dinner table.

Get the recipe here.

Tomato chutney is simple and tasty.

12. Tomato Chutney

Tomato chutney is simple but well-loved. Serve with corn chips or toasted bread at your gathering, and don’t forget to brag that it’s made from scratch.

Get the recipe here.

Pot pies are a comforting winter classic.

13. Thyme and White Bean Pot Pies

These warming Thyme and White Bean Pot Pies are great for the colder months. They’re easy to make too, and require only ten ingredients.

Get the recipe here.

Make one pot of this warming chili and share it out.

14. One Pot Red Lentil Chili

This red lentil chili can be shared among guests as a unique appetizer. With only one pot needed, it’s a simple way to please all of your guests.

Get the recipe here.

No shellfish were harmed in the making of these vegan crab bites.

15. Vegan Crab Bites

These vegan crab bites are (as you might have guessed) are completely shellfish-free. The key ingredient is actually hearts of palm, which is then mixed in a food processor to create a crab- consistency. Mayonnaise, mustard, kelp, and parsley are among the other ingredients added to make it taste a real fishy appetizer. Your guests won’t know the difference!

Get the recipe here.

Tofu Bahn Mi Vegan Sliders work well as party finger food.

16. Tofu Banh Mi Vegan Sliders

These tofu banh mi vegan sliders are perfect party finger food. They take a little bit of time to prepare, but your guests will thank you for it. If you enjoy this recipe, the sliders make a great mid-week dinner when served with salad and chips.

Get the recipe here.

These vegan pinwheels are easy to make.

17. Sun-Dried Tomato Basil Pinwheels

If you don’t have much time on your hands, these tasty vegan pinwheels — filled with sun-dried tomato and basil — only take about 15 minutes to make. All you do is prepare the ingredients, spread them onto your tortillas, and then roll and slice them up.

Get the recipe here.


Source: https://www.livekindly.co/vegan-appetizer-recipes/