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Linda says ...
Easy Peasy Stuffed Figs Wash and cut ripe figs in half. Spread the top of each half with a small amount of a soft goat cheese brie. Drizzle with a touch of a good balsamic vinegar, even a fig flavored balsamic, if you have it. Plate and serve at room temperature. It sits out well!
10/05/2009 6:51:02 PM CDT
Gisela Mulcahy says ...
Quesa-dippers: 2 flour or whole wheat tortillas 1/4 cup refried beans 1/4 cup grated cheddar cheese 1 T olive oil salsa, sour cream, guacamole Spread refried beans on one tortilla. Sprinkle grated cheese over beans. Top with 2nd tortilla. Fry in olive oil until golden brown on both sides, about 2 min. Cut fried tortillas into 8 wedges. Top with dollops of salsa, sour cream, guacamole, or dip wedges into condiments and enjoy. Makes 8 appetizers
10/05/2009 8:16:34 PM CDT
Julie says ...
My grandmother used to make something similar to this. Unfortunately, I cannot find her recipe so I made up my own. Coconut Date Nut Balls Ingredients: Dates (take the pit out) Pecans or pecan pieces (any other nuts can be used instead of or with the pecans) Cocoa powder Coconut (un-sweetened) Place the dates in a food processer. You may need to add a little water. Add cocoa powder, nuts, and a little coconut. (I sometimes add protein powder and other nuts/seeds.) Blend until it's a thick paste (not too gooey). All ingredients should be added to the desired taste or consistency. Form the paste into balls and roll in the coconut. Enjoy!
10/06/2009 12:45:17 PM CDT
Annemarie Pietila says ...
My favorite snack or appetizer is this: spread a large plate or individual plate with hummus. Top with your favorite fresh salsa. Serve with tortilla chips, pita chips or crackers.
10/06/2009 12:33:19 PM CDT
Anna K. says ...
Smoked Salmon Dip: 1 envelope smoked salmon (3 or 4 oz., maybe?) 1 8 oz. pkg. cream cheese, softened a little tabasco sauce, salt and pepper to taste Mix well, and refrigerate a few hours to let the flavors develop. I like to take it out and let it soften some again before serving. It's easier to dip/spread this way, and the flavor is better. This dip is great with Fritos to dip, or with a nicer cracker to spread it on. Inexpensive and easy.
10/06/2009 7:54:45 PM CDT
Sabrina Chapman says ...
Easy and delicious I've been entertaining with this for years. Peppedews from the olive bar Stuff with the Smoked Gouda Pimento cheese Place on a tray and sprinkle on chopped Italian Parsley. Its colorful and a taste sensation and very quick and easy! Thanks for your consideration. Sabrina Chapman
10/07/2009 11:27:24 AM CDT
Amy says ...
I have no idea if something like this was already added - I didn't read all 500+ comments, but here goes: Whizz up two cans of drained chickpeas in the food processor with a bit of lemon juice, olive oil, salt, and pepper until it's a little chunky. Then spread on crostini toasts or (my favorite) char-grilled ciabatta slices and pour a little more olive oil over the top. Sprinkle with some fresh thyme and sea salt. It's simple, cheap, healthy, and delicious. You can also do this with white beans or eggplant, or a combo of whatever you like.
10/07/2009 10:54:08 AM CDT
mary ellen lubow says ...
My tidbit is Fried Pepper Dip: 1 (6 oz jar Progresso sweet fried peppers with onions; 2 c. shredded cheese ; 3 beaten eggs; Place peppers in bottom of pie pan, top with cheese and pour beaten eggs on top. Bake 20 minutes in 400 degree oven. Serve with crackers. Bon Appetit!!!
10/07/2009 4:36:45 PM CDT
JoAn K. says ...
NuThin Almond or Hazelnut Crackers Organic, spreadable cream cheese Solterra Spicy Peach Jam (or other favorite jam) Spread cream cheese on crackers. Top with jam. Serve on a special plate. These are really good, and gluten-free.
12/09/2009 12:53:10 AM CST
JoAn K. says ...
NuThin Almond or Hazelnut crackers Organic, spreadable cream cheese Solterra Spicy Peach Jam or other favorite jam. Spread cream cheese on each cracker. Top with your favorite jam. Enjoy! Note: This is also a gluten-free recipe.
12/09/2009 12:54:56 AM CST
Barb Pitocco says ...
Mushroom Bun Appetizers i small box mushrooms, chopped 1 Tbsp. butter 1 small onion, grated 1 large cream cheese 1 egg yolk salt pepper Saute mushrooms in butter. spread on small size hamburter buns. Broil until lightly golden.
10/09/2009 8:52:58 PM CDT
Bee says ...
I love to make a quick bean dip to serve with pita chips that I make myself (read: incredibly cheap). I cook a few cups of black beans. Add a package of Simply Organic fajita seasoning. Cut up a few tomatoes, green onions, and parsley... add it all to the beans - let it simmer for 10-15 minutes. Cut up pita bread into bite sized triangles, brush with olive oil, and bake in the oven for 20-25 minutes at 350deg.
10/13/2009 1:06:44 PM CDT
Holly R says ...
I love to make spiced garbanzo beans. Just drain and towel-dry a few cans of garbanzos, toss them in a hot pan with a drizzle of olive oil and sprinkle them with any spice combination you like, as well as a few pinches of salt. I prefer Smoked Paprika and a little cumin. At around $1/can for the beans and just a fraction of pennies for a few pinches of spice, it's cheap, delicious and healthy.
09/30/2009 7:11:43 AM CDT
Andrea says ...
I make mini-samosas. I make a double batch of pie crust in the food processor, refrigerate over night, then roll out into large rectangles the next day, and cut 4" x 4" squares. For the filling I boil a few pounds of potatoes, mash them up, saute a large diced onion, a bag of frozen peas, and a few tablespoons of curry powder. I then mix potatoes and peas together and drop spoonfuls on the crust. Pinch up the corners of the squares and seal with a little water. Bake at 375 until lightly golden. Serve with mango chutney and any other easy to make sauces. I've never even thought to price these out because I always have the ingredients stocked in the pantry or can pick the up for a few dollars. They're easy to make, affordable, impressive, and filling.
09/30/2009 10:53:55 AM CDT
sara says ...
A very reasonable appetizer is spiced homemade tortilla chips. I take a flat tortilla chip, some plain, some wheat, and some spinach, and cut each circle into 8-12 triangles. Arrange all the triangles onto a nonstick foil. Spray the traingles with a bit of cooking spray. Top with your favorite spices to include garlic powder, onion powder, sesame seeds, poppy seeds, red pepper flakes, be creative! Cook the homemade tortilla chips at 425 for 5-10 minutes. Watch carefully that they do not burn. Serve with homemade hummus! Enjoy!
09/30/2009 11:40:59 AM CDT
Elaine Whisenand says ...
Red and Green for Christmas Vegan Pizza Rolls Yield 72 pieces 6 sheets whole wheat phyllo (Phyllo Factory Brand) 1 1/2 cups pizza sauce (Muir Glen Organic Brand, 15 ounces) 1 pack soy pepperoni, diced very small (Yves Brand, 4.2 ounces) 1 large onion, diced very small 8 oz soy cream cheese softened (Tofutti Brand) 1 cup soy Mozzarella cheese, grated small (Follow Your Heart Brand; or Lisanatti Brand Shreds) 3 tsps soy parmesan cheese (Parmazano Brand) 1/3 cup fresh green bell pepper, diced very small 1/2 tsp. Italian seasoning (Whole Pantry Brand) Optional: 1/2 cup Pizza Sauce for dipping 1.Preheat oven to 400 degrees and line a baking sheet with parchment paper. 2.Grate cheese; dice onions, green pepper and pepperoni. 3.Mix Italian seasoning into the pizza sauce. 4.One at a time, cover each sheet of phyllo with soy cream cheese, pizza sauce, parmesan cheese, Mozzarella cheese, onions, green pepper and pepperoni. 5.Roll pastry up (like a Swiss roll) and cut into 12 pieces each sheet of phyllo 6.Place on a baking sheet phyllo side up. 7.Bake 15-20 minutes till bottoms are browned. * All brands are available at Whole Foods Market
09/30/2009 12:55:03 PM CDT
kari says ...
I like phylo with cranberry sauce in the middle.
09/30/2009 12:56:10 PM CDT
CareyJ says ...
Slice up some baguette and brush with olive oil (you can also rub with garlic if you'd like) then either toast in the oven or on a non-stick grill pan. Top with olive tapenade (either homemade or store-bought) and small piece of smoked salmon, or keep it vegetarian friendly with thinly sliced cucumbers instead. Cheap, fast, easy and tasty!
09/30/2009 12:56:59 PM CDT
Yemel Bryan says ...
Great! I always get your printed newsletter at my local store. I would like to see more vegetarian and vegan recipes. Also, more info about the "green" options you have for plates, cups, etc.. I know many people are not aware of them yet! Thanks!!!! A true WF lover!!!
09/30/2009 1:10:30 PM CDT
Galang B. says ...
When it comes to holiday potlucks, I always grab the appetizer slot because I don't have a lot of time to fuss. I start out with a few onions (thinly sliced) and carmelize them until nice and sweet, adding a bit of finely chopped rosemary near the end. Toast baguette rounds for a few minutes until they're golden brown. Spread the rounds with a little goat cheese and top with a small spoonful of the onion mixture. Easy and tasty!
09/30/2009 1:37:32 PM CDT
Bethany M. says ...
I am a college student so I love cheap and quick food! My mom made this one year as an appetizer, but I sometimes make a sandwich out of it too!! I call it Garbanzo Bean Olive Spread. Take one can of garbanzo beans and drain it, but keep some of the liquid. Put the garbanzo beans in a blender and lightly blend, it will clump up so you now have some decisions. You can add either a little bit of the garbanzo bean juice that you saved or a little bit of mayo. At the same time add between 1-2 teaspoons of soy sauce or Bragg's Liquid Aminos which is a great alternative.Start with 1 teaspoon because it can get very salty very quickly. To give a little kick to this spread finely chop 2-3 spring onions and add it to the blend. Puree the blend until it reaches your desired texture. You may have to add some more garbanzo bean juice or mayo to get it to blend. When all the Garbanzo beans have been sufficiently pureed chop up a can of black olives and mix the spread together with the olives using a spoon. You can put this spread with chips, but it is really really really good on a piece of whole wheat bread that has been lightly buttered with Organic Earth Balance. To make appetizers simply cut the crust off the bread and cut it into four squares then top with a little (seriously little, if you dice it, just put one little piece...in less you really like it...I don't!) red pepper for color! And there you are a wonderful, creamy, healthy snack for very little! Ingredients: 1 can Garbanzo beans 1 can black Olives ( I only use maybe 3/4 of the can) 2-3 Spring/green Onions Soy Sauce or Liquid Aminos (Mayonnaise - optional) (Red Pepper- Optional) Whole Wheat bread or corn chips Butter- ( only if you are using the bread) I like to use Organic Earth Balance
09/30/2009 1:59:52 PM CDT
Terri Hendy says ...
Vegan Stuffed Mushroom Caps - (No Rennet) Makes about 50 medium size caps. 1 - 6 oz. bag Horizons Organic Cheddar Cheese 50 medium size white mushrooms, cleaned with stems removed 2 1/2 - cups Panko Bread Crumbs 1 - 5.25 oz. package of Morningstar Bacon, roughly chopped 2 - eggs, beaten 1 - large, finely diced yellow onion 1 - large, finely diced red pepper 2 - cloves garlic, minced 1/2 cup - chopped parsley 1/3 cup - dry white wine salt and pepper to taste 1/4 cup Extra Virgin Olive Oil 1 stick butter, melted Saute bacon, onion and pepper in olive oil until tender, add garlic and turn off heat, set aside mixture. Combine all other ingredients, except the mushrooms, and then add bacon, onion and pepper mixture. Stir to distribute everything equally. Add more bread crumbs if too wet, or a little water if too dry. Fill each mushroom cap with the breadcrumb mixture and bake in a 350 degree oven for 20 minutes or until brown and bubbly on top. Serve immediately.
09/30/2009 2:08:32 PM CDT
Raven says ...
We are really partial to bacon-wrapped stuffed jalapeño halves. Cut large jalapeños in half and remove seeds and veins. Soften some cream cheese and, if you like, mix it 3:1 with another of your favorite shredded cheeses. I like pepper jack in mine. Then stuff your pepper half with the cheese mixture. Wrap the whole thing in either a whole or a half strip of bacon. Secure with a toothpick. Put them in a baking pan and cook them uncovered in the oven at 350 for 45-60 mins depending on how well done you like your bacon. These are also very very good wrapped in venison instead of bacon if you are lucky enough to get some.
09/30/2009 2:26:35 PM CDT
Christy says ...
Bacon wrapped dates!!!!!!!!!!!!! They are salty and sweet and pure delishiousness!!!!!!!!!! Preheat the oven to 350 degrees. Pit dates with your fingers or a paring knive, or try to purchase prepitted dates....even better if the are organic. Cut the bacon in half and simply wrap the date in the bacon. Place on a baking sheet, look for one with sides to catch any additional bacon grease to avoid a mess. Bake for 15-20 minutes or until crisp! If you want to go the extra mile you can make a variety...some people stuff with blue cheese or goat cheese.
09/30/2009 2:28:20 PM CDT
Becky says ...
My favorite "small bites" recipe is so easy: a dab of beautiful, rich cheese (brie, etc) on a crisp cracker (rice is awesome - same for spelt!), then a dollop of jam or small piece of tart/sweet apple! That's it! You can even microwave for a few seconds for a yummy, warm treat!
09/30/2009 2:48:43 PM CDT

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